Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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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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Breakfast, second sitting. (First was dry cereal and coffee around 5:30.)
Easy over egg on fried spaghetti.
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Interesting that your 8" cast iron skillet with handle fit into the CCSO.
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re butter, and cream for that matter, we go through hoards. Like Mary Poppins' teaspoon of sugar, a knob of butter or splash of cream can correct many a dish's missteps or shortcomings. Our health/blood work hasn't suffered from this seeming extravagance. We use almost no packaged foods or take out, and fast foods are once a month lunches. There are a lot of ways to skimp in calories, fats and budget, but butter and cream are not mine..
On 7/15/2019 at 2:21 PM, TdeV said:I don't agree with #10. I need many cookbooks.
Cookbooks are like a good friend with whom you feel loved and secure but one whose advisc you seldom take.
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2 hours ago, rotuts said:
Spam hash was a camping staple, good breakfast or dinner. Especially if you buy the less salt style, which actually has very little less salt!, Spam is a great pantry friend. It works in many faux-Asian dishes, pastas (spam/peas/cream), and in a pinch, spam fingers sub for hotdogs.
eta, frozen in small portions, like 1/5 of a can each, it is an easy meal addition in lieu of ham or bacon.
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So this afternoon I put on my Don Quixote suit, grabbed my spear and baked my tian in the CCSO. It only looks like a windmill.
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Peppers
Tian
With a bit of steak and artichoke fregol...bad lighting, Steak was on the rare side with good sear...
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Good luck getting the clock set while it's still today. (Just joking...)
It IS big. Whenever we plan a new purchase for a given space, DH makes a 3 dimensional mock-up of it so we can arrange space and get used to the intrusion. I lived with a cardboard stove for several weeks before we bought, also the hood.
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Chalk it up to tradition and nostalgia, but Pringles Sour Cream and Onion are our fix. Started from a purchase at a corner store near our Paris hotel, purchased as a sop for afternoon wine in our room. They grow on you.
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2 hours ago, blue_dolphin said:
My first one is about 4 years old and still going strong. It is my most used kitchen appliance and I use it multiple times every day.
I'm going to be you when I grow up.
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Odd "man" out here. When we wanted to replace our countertops, I asked DH if we were rich enough for me to have exactly what I wanted, not what was populart He said yes, and I picked Formica. Yup, good old-fashioned Formica. We have a six burner stove plus a slab of distressed marble nearby where I plunk hot pans. I have loved the simple clean up, Worry free re spilled acids. We have a marble top kitchen table that I use for doughs and pasta.
Marble and stone put food on a relative's table for 20 years. He was in the stone refinishing and rehabilitation business. I'm sure that readers here are more savvy and careful than his clients.
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Chicken egg bottargue?
in Cooking
Posted
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.