Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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24 minutes ago, Kim Shook said:
@rotuts here is a picture of the sirloin tip roast:
The four inch measurement is how thick it is. I'm going with your method (probably Wednesday). A little salt and pepper and then bag it? 130F for 6 hours. Anything else I need to know? I have beef stock and beef fat in the freezer and plan to make gravy tomorrow and roast potatoes, sprouts, and Yorkies to go with dinner.
Off topic and FWIW, this is the cut and configuration I frequently buy at GO. I turn it into my version of a Mississippi roast, i.e., a long, slow braise with veg, herbs, broth. Always a great first meal and planned overs for several more.
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Ooh, la, la!
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20 minutes ago, rotuts said:
not to re-rail this topic :
is the flap you get
the triangular shaped meat above ?
Yes. And not even thickness. A good cut when you are cooking for people who like meat cooked on a continuum of doneness. i.e., something for everyone to like or dislike.
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1 hour ago, Kim Shook said:
@caroled just suggested that. I might try that since I was ok with the taste. But, you know, bacon actually exists. Do I really need to work that hard to eat something that I'm "ok with the taste" about? LOL
I don't consider Spam something I'd plan ahead to have for dinner. More of a "What is there? Nothing? What's lurking toward the back of the emergency shelf? Ahhh, Spam." I agree with Kim's description of its textural aspects. It's personal taste. I kind of like the contrast of crispy/melt in your mouth interior. But can see how others might not see it in those terms.
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Ii buy flap from an Asian super. It was about half price a half dozen years ago. Started jumping as it became more in demand in restaurants as well as homes.
I let it soak in a teriyaki type marinade for maybe an hour, dry it well then dredge in EVOO. Let excess drip off before searing in smoking hot grill pan, turning once it is well crusted. Should not be overcooked.
Also good just left to marinate in salt, cracked pepper and EVOO. Same treatment as above.
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2 minutes ago, Kim Shook said:
I had completely forgotten about Food Sticks! They were so incredibly weird. For some reason, I decided that is exactly what soft dog treats must have tasted like.
Space sticks were a lot like Tootsie Rolls.
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6 minutes ago, Kim Shook said:
There are a few so=called "easy" meals that are, to me, a giant PITA. Tacos are one and hamburgers and hot dogs are the other. Not because anything is difficult, but because of all of the go-withs. My family is unable to eat any of these things without a gazillion condiments, toppings, etc.
Totally understand and agree. I have always said that I could put on a dinner party for 10 and dirty less utensils in the kitchen than when I make a BLT sandwich.
Pizza is another chameleon. Just crust and...but the and can take an hour to slice and dice, before you even get to the roll out.
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36 minutes ago, Steve R. said:
Hot dog, mustard, street onions (in unidentifiable red sauce) or sauerkraut, bun. Period.
I felt the same way when I saw your photo above as I did on my first trip to LA when they tried to sell me a taco bagel or a pineapple bagel.
It just makes me want to hide under my bed, fearing that the end is near.
So, how’d it taste? 🤐
Blame me, not Mohamed. I chose the condiments. It was divine! 😀 Lettuce, tomato, red onion, dill slices, jalapenos, cilantro. Oh, and mayo, catsup, mustard. But not for the faint of heart. Would not recommend one to you. In fact, DH orders his close to your prescription. Mohamed, knowing our tastes and anticipating our order, greets us with, "HELLO, YOU TWO! One spicy turkey dog for madame and one not spicy Polish for the wimp!"
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THANK YOU for this re-enforcement and links to your experience. Will do this!
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I noticed this concept in State Bird Provision cookbook and this internet recipe . It flies in the face of my "how to handle chicken eggs" understanding. Do any of you have experience with this? It would be a fabulous condiment if safe.
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Must be "hot dog night".
Starter of peaches with roquefort and balsamic
Hot link, recycled potatoes with skins, grilled cauliflower with purslane salad.
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Another over-stuffed hotdog from Mohamed, our hotdog man at Laney Flea Market.
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Deleted. Wrong post.
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9 hours ago, Shelby said:
I needed another smoked chicken so Ronnie did one yesterday
Zucchini and rice casserole
Shelby, want to give us more info or direction of the zucchini/rice bake? Sounds very interesting.
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Anybody here remember Space Food Sticks?
Or Tang?
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7 hours ago, Anna N said:
A few days ago I mentioned that I was interested in making scrambled eggs simmered in salsa. I had run across the idea on the website, Ideas in Food. When I explored further I learned that it was a well-known Mexican dish, huevito en salsa. Yesterday Kerry found salsa at the grocery store and brought home one bottle of spicy and one bottle of mild. This morning I scrambled some eggs, combined the salsas and brought them to a simmer, added the aforementioned scrambled eggs, toasted up a slice of rye bread and breakfast was done.
Perfect if you are hung over because even then you can surely remember two eggs to one cup of salsa. I am guessing you could easily gussy it up with greenery of some sort, cilantro or parsley, but that was not going to happen this morning.
Kerry also brought home some sweet peppers yesterday and I went to bed thinking of how to use them. I recalled a recipe that I made many years ago and I knew I had found it in our freebie LCBO magazine, Food & Drink. I didn’t have very much hope that I would find it again so imagine my joy this morning when I did. Stay tuned for more details.
In my mind's eye, you have immediately congered up a corollary: eggs poached in salsa.
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2 hours ago, Anna N said:
I'd like to see what you call sausage salad!
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11 minutes ago, Darienne said:
My all-time favorite Mexican cookbook, not by Bayless or Kennedy, is The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz, 1967 and I've owned it and used it since that date.
She's very good!
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@Smithy Please know that we've had ours for several months and I've braved it for maybe a handful of bakes. Someday I'll catch up with all of you pros.
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50 minutes ago, Smithy said:
She (or he? I haven't decided yet) is making steam as I type.
I had a bad moment last night when I filled the reservoir, thinking at least to test the steam function, and left the room (without starting anything) for about an hour. When I came back, water was dribbling onto the floor from INSIDE the cabinet below the counter. Clearly, the backsplash and the countertop aren't sealed at the joint as well as they should be. I pulled the reservoir off, emptied it, spent a lot of time mopping, left the oven puzzle until morning. This morning I learned that there's a drain and plug in the back. I checked; the plug was loose.
As a precaution I ran the steam test out atop the kitchen island, in case there's a more nefarious leak. It looks like the leak was operator error only.
Toast came out a bit too dark for us this morning at setting #4. That's partly a function of the bread in question, but next time I'll try a shade lighter.
Well, at least the clock was set easily.
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What Sarah Leah Chase called "Hungarian Chicken", a recipe from her paternal grandmother which her father claimed never came up to his childhood memories. Since we don't have that perspective,, it was quite okay. On wide noodles with side of blistered sprouts.
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6 hours ago, shain said:
Dan dan noodles (suing minced mushrooms and tofu instead of meat).
Stir fried kohlrabi with brown sugar, five spice powder, light soy sauce and cashew.
Shain, you made those noodles? Lovely! Egg or eggless? In any event, want.
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In our house, we consider leftover potatoes or any kind of sauced or unsauced pasta "resources".
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Wanna hear about our kitchen floor in one house? Cork. Spike heels. 80 pound sheepdog. You get resigned to imperfections pretty fast.
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Dinner 2019
in Cooking
Posted
Have not had fried clams in your area for far too long. Can taste and enjoy every briny clam and crunchy coating. You are a lucky guy.