Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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DH sneaked this one into the refrigerator "gallery"
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25 minutes ago, Kerry Beal said:
A lot messy to eat though!
Far less messy than this version that is dusted with powdered sugar! 😟
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On 7/26/2019 at 6:13 PM, Alex said:
Our (Laney College) market had one item not on your list.
Roasted crickets. Did not buy any, but they are very popular.
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It certainly works for us. Today's loot
Pink Ralph Loren Polo tennis shoes, maybe worn once, $1 and very chic designer dress, both for grand-daughter, also close to new, $7
Squash blossoms, purslane, cilantro, English peas, wild spinach (was told by a favorite Latino produce guy). green tomatoes (yes, green, not tomatillos), pasilla peppers...for me.
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Queso tamale with (blazing hot) red sauce, green sauce and crema, Laney Flea Market
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16 minutes ago, Tri2Cook said:
While I've learned better than to think I know what you two may or may not get up to, I feel safe saying it won't involve having a hole cut and an upturned bottle of booze plugged in.
Aw, shucks...
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Fresh mozzarella with radishes and purslane
Chicken thighs and potatoes casalinga
i.e., sauteed in olive oil with rosemary and onion, plated with sauteed zucchini
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3 minutes ago, Norm Matthews said:
This recipe for lasagne in a bundt pan looked like fun to make. It wasn't all that much fun. They put the lasagne noodles in the bundt pan and they went in so nice but when I tried it, the noodles were not long enough to go up one side and hang over on the outside. Even if they had been long enough they were too limp to stand up on the inside of the bundt pan. I finally wrapped an extra piece of pasta around the tube and hoped it would work. The bundt pan was non stick and pretty well greased but when it was done it didn't want to come out. One piece of noodle didn't come out and I covered it up as best as I could. It cooked for 45 minutes but after about ten minutes I worried that it might get too browned on top so I checked and it was getting really brown so I covered it with foil but the top (bottom) was crusty enough that we didn't eat very much of that part. Charlie had seconds so I guess it was not a total loss. I don't have any desire to do it again though. The picture with the recipe showed a bowl of red sauce in the middle but I put it in a gravy boat and made some bechamel with cheese as well. Neither of us ate any or them though... well i ate some from the one I put sauce on for the picture.
Well it looks great! I am as impressed with your getting it out of the bundt pan successfully as I am with your story of its recalcitrant creation.
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2 minutes ago, Norm Matthews said:
A few years ago I saw some packages in the meat cooler marked "the other white meat" and it sure looked white alright. When looked closer, it was pure pork fat.
Mmmmmmmm....homemade lardo!
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er., re above questions, can one roast a chicken or bake bread in a CCSO...and then send the machine back? 😟
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1 hour ago, Kerry Beal said:
And custards - try steaming flan or creme brûlée 40 min 190º.
Any experience with savory Chinese steamed custard ? I assume it was be same technique.
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Kenneth T, please know you have brought sunshine to this misty, foggy SF day! Somehow I am projecting myself walking my Silkie on a leash around the block to the astonishment of my golden, border collie and poodle neighbors.
Am torn over choosing a color, since the black is so chic.
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37 minutes ago, liuzhou said:
I have decided to, at least temporarily, ignore the "roast" in the thread title as it seems unnecessarily restricting, and bring you this black beauty. You’d be mad to roast it; this is a boiler, ideal in soups and stocks and considered to have huge medicinal benefits here in Chinaland.
Thank you for this black beauty. I see these at my Clement Street market but have never known how they are best prepared. And no one there speaks English. How would one best cook them? Crystal method doesn't sound right to me.
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35 minutes ago, Shelby said:
Thank you for joining the cool kids' club dedicated to eradicating tomato skins.
😁
I want in! Please point me to your skin removal system. Tomato skins, pro and con, are raising some hackles on another site. Must be the season! TIA.
(Is there a club handshake or secret word?)
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10 hours ago, liuzhou said:
One of the nicest desserts I was ever served was in a tiny restaurant near Perpignan. SW France. It was simple peeled green grapes floating in straight Pernod.
Anise is a spice, innit?
Been waiting all my life for someone to peel me grapes. Maybe for this, I'll do it myself!
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Chicken roasted with creme fraiche and herbs
Sounds awful but is a real show stopper. Very delicious.
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And its American cousin, a Dolly Parton bird,
Spit roasting in the fireplace
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Here's one, a Euro-style bird from my Asian butcher
Roasted one hour in a frying pan, modified Judy Rogers' method.
Juicy white meat. Served with mash, gravy and sauteed cucumber.
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Proposing a rather broad topic because quail and friends shouldn't feel excluded. It occurs to me that poultry, usually chickens. provide us with such culinary joy, and we should dedicate some space to their infinite variety, if I'm allowed to steal a phrase.
So, I show you mine. As I suggested on another thread, a simple roast chicken provides me with caveman pleasure. Plus leftovers.
What's your pleasure?
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Mango
And, wouldn't you have traded a cow for those purty beans?
No beanstalk, but a decent pasta e fagioli
And some rather crappy garlic bread, but, better than none....
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2 hours ago, Toliver said:
Since my local Costco Food Court stopped carrying the Polish Dogs, I ended up buying them in the refrigerated section of Costco. There are 14 Polish Dogs in a Costco package. I break them down into smaller packages (2 dogs per plastic zippered bag) and store them in my freezer. It was too hot to cook last night so I chopped up the dogs, heated them in my microwave, then mixed them with a nice mustard and some pickled onions (didn't have sauerkraut on hand which would have been ideal). The Polish Dogs are quite "rich" so you really need to eat them with something acidic for a nice balance.
They're quite long and you definitely need an extra long bun if you're going that route in consuming them.
That being said, the last time I was at Costco I noticed they had removed the BBQ sandwich off the menu board. WTF?
Why would they remove that delicious sandwich and leave the fake protein Al Pastor salad on the menu? I just couldn't believe it.
And that innocuous Chicken Bake was still there. It's is so bland I don't know why it's still hanging around. It's the "beige" of food court foods.
Now if Costco just put some of their Costco Pesto inside them, it would improve them 100-fold.
But hey, I'm not in charge...I just pretend I am...
(I'd be happy if they'd just supply table/seating where you could attack your rotisserie chicken comfortably. I am 'enery the 8th, I am! 'enery the 8th I am, I am....)
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6 hours ago, dtremit said:
Second loaf from Sunday's dough, baked yesterday in the CSO. This time I dropped it (on parchment) into a preheated 8" cast iron skillet. 15min Super Steam @ 400F, followed by 20min convection bake @ 450F. CSO-specific discussion on that thread, but other than the blackened top, I'm pretty thrilled with this. May need to start in CSO and finish in the Breville as @ElsieD is doing.
This looks fabulous. Have you tried just baking it in a cast iron Dutch oven?
Dinner 2019
in Cooking
Posted
Market dinner. Started out very nutritious, then got "fried".
So-called, and never tried before, "wild spinach"
Starter of cheese stuffed squash blossoms with avocado salsa
Above spinach, really good, fried green tomatoes with tartar sauce, famous eG shrimp/corn/tarragon