Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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Pan roasted chicken thighs
Usual daily greens
With blitzed garlic/EVOO potatoes
And for DH, a few raspberries, sugar and cream...just because.
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That stuffed watermelon is adorable!
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4 minutes ago, weinoo said:
But evidently, not a Cuisinart Steam Oven! (yet)
You think I didn't watch for one??!!!
Cuisinart oven, without steam function, almost every week. So where are all these returns that prompted the discontinuation?
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7 minutes ago, weinoo said:
The amount and application of mayonnaise is of prime importance!
and not TOO toasted.
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Re home cooking, I believe that regionality had a great impact. Even today in parts of France and Italy and with some people, suggesting using butter in a dish traditionally made with olive oil is a travesty. I have one French friend whom I drive crazy by my casual and to her irreverent use of substitute ingredients and tweaked recipes. The three fats are not interchangeable in regional cuisine. Even the use of butter or olive oil as a bread topping or sop.
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At my local flea market there are two vendors who sell returned merchandise. One described to me that he spends hours each week scouring auction sites for his merchandise. Retailers are so liberal now with returns that they are flooded with goods that are totally fine, unused, changed mind, color looks different in person, gifts, realized can't afford, etc. The cost of restocking this merchandise plus the effect of time lapse on style or current assortment makes it more profitable to just sell out the back door through online auction outfits who sell to flea market vendors etc.
I have picked up our Breville toaster ($25), a 4" memory foam mattress topper ($15), Patagonia slimline down jacket ($25), Queen size silk filled comforter ($25), Twin down blanket ($15). These products were "new, replaced in box", while many were not ever opened. Outside tag reads "customer changed mind".
We live in a very spoiled society.
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Sparkling sake is fun with a sophisticated starter like that.
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I'm trying to visualize the customer who orders this. And can't.
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Not sure this is allowed on this thread, but this no-knead loaf was devoured by several generations.
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25 minutes ago, JoNorvelleWalker said:
I wonder if I need an off-site backup?
I hear you. Since we have a weekend hovel, any time we find a convenience we really love, we consider an "off site" model. And then, if by chance we fall on an opportunistic purchase, flea market or garage sale, we then wring hands on whether we shouldn't pick up one "just in case" .... It's a sickness. Seek vaccinations.
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Today's angst reminds me of a talk I had with our pre-teen son. His class was one that was characterized as "bad acting" by school honchos. There was something rather brilliant but wrong going down on any single day. I advised him, since you have a modicum of self-control, you will most often consider whatever prank is going down before joining in. In that short time span, the heads will have been alerted. By the time you decide to join in, the perps will have vanished into the woodwork and you will be standing there. Alone.
So, I am so late to the CSO party that mine is still close to virgin and I'm wondering if I should join the line for seconds or offer mine up to one of you!
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Back in town. Asked DH what he wanted for din. "How about a simple BLT?" "YES!"
For him
For me, leftover cooked spaghetti with new artichoke pesto and parmesan
The best marriages respect "to each his own".
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5 minutes ago, Okanagancook said:
Oh, you didn't get one? It's an annual event...second weekend in July.
This year we had some rain but that did not deter us.
77 lb pig cooked to perfection served with 9 different salads and my infamous baked beans which were simmering away all day...the whole pot was gone, as usual.
Thanks much for this. I've marked my 2020 calendar so there will be no miscommunication next year, I have my priorities...
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To whom should I report my lost invitation for Saturday's pig fest?
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More country food
Scallops with cauliflower/potato puree
Peach slab
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Indeed every food presents multiple treatment opportunities for a cook. it is interesting to me to read about others' tastes and inventiveness. I don't have to like a flavor spectrum to appreciate it. To me, it's interesting how our pasts mold our presents,. How one person's mandate is another's aversion.
ETA, lemon is a different and very interesting flavor. I cannot get enough of it, especially Meyer lemon, while DH finds any hint of lemon "sour". interestingly, he doesn't find most vinegars particularly sour, especially compared to lemon, spoon per spoon.
As someone said, we aren't a melting pot. We are a tossed salad.
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ooooops...Butter!
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I have no problem with a small knob, the size of your fist, in a fruit pie. Well slightly smaller.
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1 minute ago, Okanagancook said:
Don’t eat out a lot because I would rather cook.
I remember a lunch with visiting friends at a very popular restaurant chosen by the friends.
I ordered a salad with grilled shrimp. How can that be buggered up.
By using rotten boxed salad greens...that’s how.
I did not want to disrupt others so I ate the shrimp.
When asked by the server how everything was I pointed to the rotting greens.
The response was ‘well, you ate the shrimp’. I was offered a dessert which don’t usually eat.
Have not been back to said restaurant in 10 years.
Imagine if you are there at night...it is a dark restaurant. You would not be able to see the quality of the greens.
Makes me shudder.
That is so WRONG! Cooking badly but at the top of your game is one thing. Not having pride in your product or, worse, allowing inferior product to be served is inexcusable. The house needs to find a new mid-life profession.
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If I were served a glass of wine that was bad, I'd call the waiter back and say that I'd like to order something else. Life is too short for this cowgirl to drink swill
I find that more and more restaurants, in order to educate diners and increase wine sales by the glass, are providing multiple samples before one chooses. And are, at the same time, more than happy to replace a choice if it fails to please. Probably cost effective in the long run, with higher wine sales and more repeat diners.
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I grew up on the California coast, surrounded by strawberries, apples, apricots, peaches, berries of all kinds. We used fruit at its peak and without adulteration. I never, ever add spice to a fruit pie or cobbler or, heaven forbid, compote. But many, maybe most people do. I remember almost bursting into tears when presented with a huge punchbowl of fresh fruit at a French country inn. They brought it to the table to serve. Cherries and every kind of berry you could think of. Paradise. Then I took a bite and all I could taste was cinnamon. It ruined it for me. Same for pies. So that's my hang up. Spice to me is a cover up for over the hill product.
What do you prefer?
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I have been reading this thread with interest. Granted that the ambient temperature of my kitchen throughout most of the year would qualify it as a wine cellar, but I usually cook up much more rice than we need for a meal, leave the remainder in the covered (Le Creuset) casserole at room temp. DH will come down and scoop out a bowlful, add raisins, milk and sugar and nuke it for breakfast; I may heat up a bowlful before adding avocado and salsa; some may get fried or enjoyed under some gravy. But it looks find and smells sweet, my two criteria for whether or not food is edible. No, I wouldn't give it to guests.
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I'm more inclined to just leave it on my plate uneaten but if asked, I absolutely explain, calmly and pleasantly, why I didn't eat it. If the server doesn't ask, I let it go and chalk it up to a learning experience.
IMHO, most restaurants want to and think they are sending out good product. I have trouble bringing to their attention that they aren't. Most of the time, tables around us are happily chomping down the same plate I am leaving. Usually I just chalk it up to my choosing the wrong restaurant.
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Dinner 2019
in Cooking
Posted
re pictures, remember the cartoon of a dog sitting behind a computer, "On the internet, no one knows you're a dog." Or what your dinner really tasted like!
Post on! You're in good company.