Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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Kerry, is this literally a pop-can naan or did you improvise with canned biscuits? It the latter, I certainly understand your comments about the off-putting flavor and saltiness. And if the former, couldn't they have come up with better?
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Lodi tomato with Lodi red onions, balsamic, EVOO, fresh mozzerella
Pork, green onions...
and noodles
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When I was a mere tyke, we were coming home from visiting BC, and innocent/ignorant father was beguiled by a butcher near the border. Icing up his cooler, he bought a tidy sum of large cuts. At the border, a rosy cheeked and rotund border control guy happily relieved him of his bounty. Nice gig. I am sure and would hope that there are strict rules about what happened to confiscated meat. Hopefully an institution or such.-
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13 minutes ago, Smithy said:
Feel free to ask more questions...she's lurking, and will either correct me privately or join the group. Of course I'm encouraging the latter option.
Many thanks and bouquets to the cook! Ingenious tweakings lead to a superb product. And, YES, she should be here.
Thanks again, Smithy.
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44 minutes ago, Smithy said:
I didn't cook any of this, but last night's dinner with good friends simply has to be shared. Their daughter, an inveterate baker, outdid herself with a shepherd's pie with a crust worthy of being included in the Sister Pie cookbook.
Indeed beautiful! I'm not familiar with this format Shepherd's Pie. Can you tell us a little more about the filling? And the crust?
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One of my favorite food memories was a shellfish and seaweed crepe in a funky little creperie on an island off Brittany. Scallops, shrimp, seaweed. I've never seen one offered elsewhere. Your omelette will do nicely.
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After that sumptuous feast, I'm not sure I could have stayed awake during the play! But it all looks superb-
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15 minutes ago, Shelby said:
Had a turkey in the freezer waiting for tomato season.
I like the way you think.
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Back to Lodi on our way home. This time, stopped at a favorite marisco shop.
A super cerviche tostado with prawns, octopus and faux crab.
And DH had surrounded more than half of his prawn cocktail before I remembered to take a pic
Super nice people. Their daughter graduated from law school this spring and just passed the bar! YES!
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Back to town with DH's mission of reroofing an outbuilding, what used to be our son's "clubhouse", accomplished. New tin roof with clear panels in the center for light. Easier said than done.
Dinner last night, shrimp and andouille jambalaya. Wolfed.
Also broccoli, dressed sliced tomatoes, sliced peaches, berry pie encore.
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No time for pics today, kiddies. In the country where DH is singlehandedly replacing the tin roof on an outbuilding. I am playing OSHA inspector, not letting him up a ladder unless I am in the vicinity to be able to call 911. Midmorning, I discovered a bat in the house which brought construction to a temporary halt. Much ballet with broom and bat decided to go out one of the many open doors and windows. Back to the task at hand. Son came up to help mid day.
So, what was for dinner? Channeling a superb set of Denver steaks son prepared recently, I picked up a compact chuck roast, marinated it in EVOO for two nights. Seared in grill pan, finished off in over to 125F. Sides of charred brussel sprouts and sauteed squash blossoms. Son doesn't eat brussel sprouts, but had 4 helpings. 18 hour bread. Blackberry pie. Everyone is ready to hit the sack. A full day.
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20 hours ago, liuzhou said:
Well the difference between peaches and nectarines is just a commercial marketing point. They are the same species.
Interesting. I find tremendous differences in the flavor between peach varieties, and certainly as well between nectarine varieties. Maybe it's just our local micro-climates as well as varietal distinctions.
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3 minutes ago, kayb said:
I have on hand peaches, watermelon, canteloupe, apples, bananas (both fresh and overripe ones I just peeled, stuck in a plastic bag and chunked in the freezer) and I think I still have a few blueberries hanging out in the fridge. We are in high peach season here, and Arkansas grows some wonderful ones.
Shameful admission: I dearly love a fruit dip my late sainted mother-in-law taught me to make. It's a block of cream cheese, a small jar of marshmallow cream, and the juice of a lime. It is ungodly good on fresh fruit. I may or may not have a half-recipe of it left in the fridge.
Show us photos.
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9 minutes ago, Porthos said:
For my DW and me this is the right stuff:
Well if Pepperidge Farms says so, who am I to question...
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2 hours ago, Kerry Beal said:
The evil whole wheat Texas toast made into a grilled cheese for the child.
I would eat that grilled cheese in a heartbeat. Actually might prefer WW to white bread. Call me with leftovers.
Editied to ask, what is the catsup looking stuff? Don't contaminate my grilled cheese with anything...well, maybe green chile salsa, but I never have.
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2 hours ago, Anna N said:
Kerry made me post my dinner too!
There must be a pretty good back story to these unusual plates?
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An aside...we agreed to take friends along on a visit to France. I took them to all of our top food sites. At Iberico Iberico, I instructed them to go in, sample and buy a small amount. The husband pole-vaulted back out the door, red faced, and screamed at me, "Do you know how expensive that ham is?" Barely able to speak to him, I responded, "Do you know that shrouds have no pockets?"
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25 minutes ago, weinoo said:
But when you think about it, it's certainly not anywhere as expensive as jamon Iberico, hand sliced!
And a lot of these super-expensive super-flavorful products carry enough bomb to satisfy in small quantities. Okay, your mileage may vary...
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21 minutes ago, Shelby said:
I've known many people that love eating raw potatoes. Peeled of course. With salt.
My mother, my husband. Not so much large quantities but snatching pieces while you're prepping potatoes for something else.
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Lunch in Lodi (CA) at La Morentia Taco Truck
Two cabeza tacos = two tortillas each, lots of meat so I split them up -> "4" tacos
DH ordered Pastor tostado = big and fresh
And a large (pint+) aqua pepinos = cucumber water, very good
A table in the shade and a total tab of $10.
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I am ALWAYS hungry for mashed potatoes and gravy. D-I.L. had told me none of the three children liked potato. None would touch it in any form. I served them mashed potato with roast chicken gravy and we soon ran out of both potato AND gravy.
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On 7/26/2019 at 8:55 AM, kayb said:
Roasting a bird is a two day process for me, since the farm birds I buy benefit from an overnight brine.
Following Judy Rogers, I stuff salt and thyme under the breast and thigh skin, then refrigerate overnight, sear stovetop then roast 50-60 min at 450F
Juicy, flavorful
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2 hours ago, Anna N said:
So at the moment the sandwich of my dreams is a rapini and mozzarella panini. I saw it mentioned or perhaps photographed somewhere in my surfing. This almost measured up:
Leftover cooked forever broccoli, leftover strip loin and shredded mozzarella on rye bread. I spread Hellmann’s on the outside and then grilled it. (Currently Kerry is trying to tempt me with links to a rapini panini. She wonders if I ever find her annoying.)
OH, YES! One of my earliest adult food epiphany was a grilled spinach and mozzarella sandwich on spinach bread, in Rome, and at breakfast. Standard and cheap at stand up bars, it was my regular order. I seem to have forgotten them. Thank you SO MUCH for putting them back in my repertoire. SO GOOD!
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Manitoulin — Life on the level
in Food Traditions & Culture
Posted
Thanks for this. I can't understand why big dough companies can't come up with quick and yeast products that actually taste like the real thing. Why do canned biscuits taste so strongly like baking soda? Why are rolls and pizza doughs so sweet? Would be such a boon bur are essentially unusable.