Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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13 hours ago, liamsaunt said:
I...can see us not buying ground turkey or chicken anymore.
Interesting point. I could never sub ground turkey for beef No comparison IMHO. Turkey always tasted like, well, er, turkey.
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On 10/5/2019 at 10:23 AM, Anna N said:
.... and it could certainly have used more cheese.
The solution to half of life's problems.
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I am close to recovered from a 4+ day bout with some kind of food borne agent. The only food that husband did not share around the time of the on-set was organic spinach. I can't find a recall, but have a call into Earthbound Farms customer care who should respond tomorrow. I am sure this was not severe enough to be ecoli, but is as much as I ever want to experience. First food in 4 days = cream of rice cereal. Tonight, I'll try a piece of baked potato.
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37 minutes ago, heidih said:
I usually cold ferment the no-knead for several days to boost the tang
This is absolutely the way to go. I am not trying for sourdough tang, but for a country sweet dough flavor. One of these days I'll remember to try the legit way.
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On 10/4/2019 at 1:02 PM, heidih said:
Well I am plebian at best. Finally defied stepmom and made no knead dough today. Not allowed into fridge so gonna counter rest until tomorrow. My bday then so let thee baking begin!
I ALWAYS let mine rise in front of a furnace outlet. But then I live in SF ...
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13 hours ago, JoNorvelleWalker said:
I need more help. I'm still trying find the recipe. I can find pictures on-line, I can find discussions, but no ranch dressing recipe. I own a copy of Momofuko...never mind I found it. Not obvious. Why bother with an index if you don't list all the recipes?
The other problem is a source of pickled onions (not to mention picked ramps). Shoprite has not been forthcoming. Think Hellmann's could be substituted for Kewpie mayonnaise?
Known also as cocktail onions, for obvious reasons, you might try your local liquor store.
Kewpie is not mandatory at all. I often think that calling for it is kind of a conceit. I've heard that chefs like it because it has a bit of MSG, and they can use it yet technically remain MSG free. So if you have a secret confidential supply (as I do) you could always toss in a dash.
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19 hours ago, Kerry Beal said:
Actually we use the term HBD (has been drinking) on charts. So you'd be a LOL with SOB and HBD!
Interesting. When I was last in ER I learned one phrase. I was next to a loquacious middle aged man perhaps best described as no permanent address. The doctor chatted him up familiarly, he actually asking her how she'd been. Finally my turn, the doctor shook her head ruefully and said, "Frequent Flyer".
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Seated comfortably in his business seat aboard an A380 headed for France, husband mused about commuting from Butte to SFO on a DC3, often in winter. The changes we live through...
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Reminds me of a story. I had a roommate who was the world's biggest ditz. Very bright, but her mind on the moon or Mars. She asked me for a ride to her flight attendant interview at SF airport. She got the job and told me, "If you're ever on one of my flights, I'll give you the best service you'll ever have." I responded, "If you find me on one of your flights, just let me know before we take off so i can get off the plane."
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We don't tend to acciumulate cheese rinds. We eat most, save parmesan type for soup additive, and toss the waxed ones. Actually, the wax falls away from, many like Jarlsberg, so you can eat all that remains.
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This question is somehow mind boggling on this or most internet boards. I mean, how do we really identify the nuts among us, ourselves included. To see ourselves, etc, etc.
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12 minutes ago, Kerry Beal said:
And I had a little hunk of baguette with rillettes and some tortiere filling at @Alleguede's shop.
That works for me. Actually rillettes is one of my favorite lunches.
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You mean brut doesn't refer to the champagne that you're serving?
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14 hours ago, ptw1953 said:
I should know better than to cut shapes/patterns with a blunt Lame blade; especially when i have a pack of 12 brand spanking new blades within touching distance. But me? No siree, I do things my way (that is, the daft way)...
I think it's stunning!
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27 minutes ago, Kerry Beal said:
Pan Am lasted 64 years.
Indeed! A pioneer in commercial aviation.
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What's to eat when there's nothing to eat, country version,.
White pizza = sour cream, mozz, leftover cooked potato sliced razor thin, leftover rouille dribbled, shaved sweet onion, EVOO, parmesa. Baked at 550 in our 75 year old inherited Wedgwood, on rack next to oven floor. Very, very good.
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Sounds divine! Go to Monoprix (or most any ordinary grocer) and buy several pots of Rillettes de Porc by Prunier, under 4€ a pot. Oh, and a jar of cornichon. Empty the rillettes into a bowl and people will think you are Escoffier. Will go great with everything already on your table.
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Er, what was the date again? And time?
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We have on our olive trees many immature (and never to mature) tiny, 1/4 - 1/3" olives.
Here you can see the comparison in size with a normal, say "large" olive at top, near center of the pic.
I can't believe that in the old countries these fruits were left to rot. Any ideas on what to do with them and how? I have the feeling that they could be used to make inferior oil, but that is not worth our time and effort.
Thoughts?
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I remember in 1980, I believe, flying economy to Athens on Pan Am, and as a member of their frequent flyer club, being able to pre-order special plates at no extra charge. Lamb chops, Fillets, pork chops or salmon, well cooked and served on real plates. .
They went out of business within in a year or so. But it was lovely while it lasted...
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Dinner party with for friends Saturday night.
Rumaki paté with baguette slices = chicken livers, water chestnuts, bacon,, soy, butter, -> blender.
Boudin noir with caramelized pears, drizzle of mustard cream
Big fish soup = rich fish stock, tomato, herbs, garlic, safron, orange peel, fennel, mussels, swordfish, ling cod, prawns; rouille on toasts
Too busy getting this to the table hot for pics
Bread
Cheese
Corsican cheesecake = ricotta, eggs, sugar, no flour, served with crushed strawberries
Lots of wine, lots of good cheer.
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18 minutes ago, JoNorvelleWalker said:
Paragon is marketed as a sous vide device...
Do you now understand my level of troglodytism?
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2 hours ago, TdeV said:
I will not buy a Paragon, I will not buy a Paragon, I will not buy a Paragon, I will . . .
Will you really?
One good thing about being 50 miles behind the parade is that there is so little motivation to catch up. I'd have to buy sous vide apparatus, a Paragon, after I bought an IP and friends. I should write a book on cooking in the cave.
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Okay. eG to the rescue.
Lined springform bottom with parchment. Cooled overnight in fridge.
Put layer of parchment on transport plate...just in case. Inverted cake onto parchment lined plate.
Removed springform bottom and easily removed baking parchment.
Inverted cake onto serving plate.
Many thanks.
FWIW, this is a 9" Corsican cheesecake (per Pataricia Wells). No flour. Just ricotta, eggs, sugar, lemon zest, vanilla.
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Really sketchy dinner tonight. Trying to prepare for dinner party tomorrow night, then bequeathed two grandkids for the afternoon.
Peppers
Scampi style shrimp and spaghetti (butter, garlic, white wine, herbes des provence, garlic, parsley, splash chicken broth, more butter....)
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Beyond Meat, Impossible Foods, etc.
in Cooking
Posted
Parenthetically, I had occasion to be in a Carl's Jr. last week. I wanted something small, so ordered the smallest burger. Very good bun, a ton of fresh veg (iceberg, tomato, onion), pickles, mayo. Then the beef. A third inch thick patty of dry, dense, well done ground meat. Toss it and you have a good sandwich.
I'd blind choose the Beyond easily. But I am judging strictly on my personal preferences, not on nutritional or ethical concerns. I just can't swallow well done ground beef. BEYOND has the mouth feel and texture I look for, plus enough grill flavor to trick my palate.
I know. I'm weird.