Margaret Pilgrim
-
Posts
5,400 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Margaret Pilgrim
-
-
I might kill for those potatoes...
-
1
-
5
-
-
Fresh mozzarella with olive and sun dried tomato, EVOO.
They say it takes a village to raise a child. Half a pound of greens
to serve two people?
The last of our stash of Lucca Delicatessen cheese ravioli. Here with simple butter sauce. A sweet good-bye, maximizing their gentle flavor.
-
15
-
-
I remember going to lunch with an older relative. She met me at work and we went to a nearby diner-like coffee shop. She was wearing her full length Black Diamond mink coat. We sat in a booth with cracked leatherette seats.
She ordered the Double Hot Dog. She was served three halves of hot dogs. She looked at it and called the waitress back and asked where the other half was. Her plate was removed and returned with another half.
I wincied, not out of embarrassment but in squeamish wonder over what had happened to the dog originally and where and how they had found it so fast. I would have let well enough alone. She survived so I guess it wasn't too bad...
-
2
-
-
33 minutes ago, gfweb said:
Yes, that's the thing... sending food back ruins the pace of the meal.
And who knows what horror they might do?
I like to think that the tales of kitchen retribution are urban myth, but...
-
I don't send food back because of the consequences.
Table service it totally screwed up.
The kitchen, naturally defensive that their prep was correct usually overcompensates by sending back something wrong in the opposite direction, like raw liver when pink was ordered but well done was served.
It's only dinner. Regardless, I'll survive. Why ruin everyone's evening.
-
2
-
1
-
-
TAB by Coke. It had an edge not found in original, diet, and certainly not in the "Edsel"esque new Coke. Of course, they killed off Tab. Diet Coke was never comparable.
-
2
-
-
32 minutes ago, Anna N said:
Not that I often trust Cooks Illustrated ....
👏👏👏👏👏
-
4 hours ago, Anna N said:
Good morning. Yet another sunny morning on Manitoulin Island although word is that it’s going to become uncomfortably hot and humid later today.
I just wanted to comment on yesterday evening’s side dish of corn and bok choy. The protein choice was a no-brainer since I was portioning and repackaging the chicken thighs we bought at Costco when we were in Sudbury. And the cooking method was also a no brainer – – 425°F on steam bake function in the CSO for 30 to 45 minutes.
I do try my best not to waste food and so I knew that there were 2 cobs of corn and 4 baby bok choy that were not going to be good for very much longer. I could not recall ever seeing these two vegetables combined so I decided to Google the combination. Sure enough Food & Wine offered a recipe that was fast, easy and did not require any ingredients that were not readily available to meet here in the condo. The corn was caramelized in some garlic infused oil, the bok choy leaves were separated and added and then the whole was seasoned with a tablespoon of fish sauce (fortunately we had a bottle of Red Boat in the house). The dish was finished with a squeeze of lime juice. For such a simple dish I thought it was really tasty and would certainly do it again should I ever find myself with fresh corn and baby bok choy at the same time.😯
To me it was one of those serendipitous discoveries that can help resuscitate a flagging cooking mojo.
Breakfast had great potential — Max Burt’s own pastrami, mustard and sauerkraut on toasted rye bread.
But the store-bought, no name brand sauerkraut was insipid. I am sure I have had raw cabbage that has more of a bite to it and more flavour than this.
But it did bring to mind a dish I had in a Bavarian restaurant many, many years ago which I have never been able to duplicate. It was a meatless casserole of very flavourful sauerkraut. Damned if I can remember much more about it than that but it turned my late husband from a sauerkraut hater to a sauerkraut tolerator. So perhaps I should be trying to decide what I can do to the rest of this jar. Any ideas?
Anna, can you buy Bubbie's sourkraut? Cold-packed and very fresh tasting. Like all their products.
-
1
-
-
If you are talking that area, Watsonville, Aromas etc, you're talking about Blenheims, the epitome of "apricotness". Very few have survived Silicon Valley. You have to go east into Contra Costa County, Brentwood area, to find orchards now. And well worth the drive. We picked up half a box several weeks ago, ate half of them and canned the rest. Should have bought more!
As a kid, I remember running through the house when my mother was canning cots. She'd have a big tub of washed, halved and pitted fruit ready to jar, and we kids would grab handfuls and dash back out to play.
-
1
-
-
1 hour ago, rotuts said:
... the Capitol of Artichokes.
the 'villas are 5 miles apart.
we used to go to Moss Landing all the time.
which is no excuse to confuse the 'villes
Never realized it at the time, as we seldom do of our childhood surrounds, but this is indeed God's Country.
-
21 minutes ago, Ann_T said:
Great photo. So vivid. Moe would love your dinner @Paul Bacino.
Last night's dinner.
Italian Chicken with a side of Spaghetti Aglio E Olio.One of Moe's favourite chicken recipes I make.
Can you supply any details of how you prepare this chicken? It looks fantastic and seemingly comes with great recommendation...
-
On 5/3/2019 at 9:49 AM, rotuts said:
thank you for your ideas
i was thinking of working with TJ's Fz.
Id cut off some of the fibrous leaves
and go from there
do I love A's or not ?
I grew up not that far from the A's capital of the World : Watsonville , CA
I used to make them for my father, late in his life when in season , w thick long stems
which are an extension of the " Heart "
the prep is not my Forte. but ................
I agree , this sort of work , when you get to a certain age
or way before ........ but Fresh from WatsonVille ?
I now live on the other side of the country
My mother , used to buy them when we were young , and steam them
and you peeled off the leaves , and dipped them , and pulled off the ' meat ' w your teeth
she never grew them , which was too bad.
but in the end
so delicious
I might take a try on TJ's Fz , and see If I can make something
not unreasonable from them.
Ahem...CASTROVILLE, not Watsonville, is the artichoke capital of the world. Ii know of which I speak! We grew artichokes in the back yard where I grew up. Away from home, my mother would send me a dozen artichokes instead of chocolate eggs at Easter. And, yes, fresh picked have a completely different flavor. Now I satisfy my yen by eating artichoke bruschetta off a spoon, standing at the counter...
No one else in my ignorant family likes artichokes. Losers! 😝
-
1
-
1
-
-
Is Cosco's needling eat a local thing? We gave up our membership several years ago, and we were never huge meat buyers there, but I've never seen their meat treated that way, and friends have often shared prime grade they bought at Costco that was so treated.
-
4 hours ago, ElsieD said:
Too bad it's Heinz, not Hunt's. Love the mini bottle though.
We could have an entire thread on which brand's miniature bottles and jars we save from airline trays. Mustard. Jam. Heck, I've even suitcased home Brittany butter! Then there are the mid-flight chocolates...
-
1
-
-
Pretty boring looking corn salad with snapper. Enlivened with tartar and chili sauces and a bowl of grapefruit segments.
-
7
-
-
Understood. I think Duvel catapulted the thread into premium classes and, dare I say, carriers. Many American carriers have given up on food service while touting it on their sites. I was floored at dinner service in first class (bumped up) one transcontinental flight. The sloppily attired attendant sloshed DH's main course sauce all over the plate and tray. Her only comment was "Eats the same." Doubtless this has become a family retort for anytime there is a serving mishap at home.
-
3
-
-
19 minutes ago, fondue said:
I'm of the opinion that airline food is not trying to be all things to all people. It's not swinging for the fences, aiming for a Michelin star. No, it's aiming to be inoffensive to the greatest number of people and within budgetary confines. Consider your neighbors and co-workers: You, the e-gulleter, are the biggest foodie among them, yes? Your specifications are two standard deviations removed from the mean. I guarantee if AA or Delta could partner with a fast food chain, they'd do it in a New York minute.
United did partner with McDo in the early '90s. Fizzled out.
Actually, business class menus often have at least one main course "designed" by a 3* Michelin chef. Absolute waste of money, IMHO, but it is being done. (re United, Air France)
-
When I'm dragged to a fast-food place, I look for a non-beef product. I don't eat ground beef that I haven't seen ground with my own eyes. Or done it myself. Everyone has his own hangups.
I have no dietary concerns re fat or salt or fiber. Just don't like mystery meat. Am okay with mystery veg. 😉
-
1
-
-
5 minutes ago, KennethT said:
I believe that it doesn't really have much to do with the airline itself. I'm not sure, but I think airlines contract out the food service to companies in each locale they offer service. So, for example, I just flew Singapore Air from NY to Singapore direct - the food was very different on the two flights - so they're not bringing food from Singapore to NY for the return trip, they're getting it from a NY based supplier. Some airlines are better than others probably because they use different service providers or pay a higher price - as in you get what you pay for.
I understand and agree with what you write. But there was such a difference in quality on the different directions, same airline and service level. I assumed they probably had a fixed budget per passenger and that the money just went farther at one terminal than the other. When the dollar was 1 and euro 1.30, there is a huge difference in available product quality. Now, not so much.
-
2
-
-
6 hours ago, Duvel said:
To talk about the “good” part: Cathay Pacific, Hong Kong to Frankfurt. Complimentary upgraded to First 🥳 ...
Some Brandade amuse geule that came with the first Champagne (and some freshly toasted nuts).
Caviar with more Champagne ...
Harissa soup & Burrata not shown. Steak was great ...
Breakfast (continental choice)
Looks similar to Air France transAtlantic business class. Your wine glass much nicer. i have long Quibbled with airlines about their tryying to serve steaks and chops. For food safety reasons, they have to be overcooked (for most people) and even assuming that they start with good meat, the final result is clumsy and disappointing, Why, I've repeatedly asked in letters to management, can't they serve a really good braise that takes well to reheating? Beef or lamb both work well, and the cuts would be cheaper to boot. Another question I've had is why the food is always better flying out of San Francisco than on the return out of Paris. Logic says that the French should be able to "do it better" but we have always had worse meals on the westbound leg. I always attributed it to the difference in exchange rate, i.e., spending the same amount of money per passenger, they had a bigger budget out of the US than out of France. Or something else...
-
19 hours ago, robirdstx said:
We went to Costco - just to browse - and came home with these...
When DH and I go to Grocery Outlet for milk, eggs and wine and come out with a cartload, one of us will usually mutter while going out the door, "she said she wasn't hungry..."
-
4
-
-
Really?
-
Simple meal. Bloody grilled beef and peppers, corn.
I surrounded 2 corn and 3 peppers.
-
9
-
-
2 hours ago, Bernie said:
On airline food....A recent show over here did taste tests at normal & high altitude (in a hyperbaric chamber)
It turns out your taste buds change with altitude. The altitude dampens down their response. Airlines produce food that is very spicy but when eaten at altitude its fine. If they produce food that tastes fine on the ground, it is almost bland in the air.
Generally, airline catering is pretty impressive, given the logistics and the huge range of passenger tastes to cater for.
On the vegetable balls...that's the way they should be marketed, not as fake or "artificial" meatballs.
Airline food, its concepts, cost, country of origin, is the subject of an entirely new thread.
Lunch 2019
in Cooking
Posted
Interesting point. I too love cold steak, which makes super marbled beef problematic. Those dissolving points of fat that are so delicious when a steak is served hot/warm become, to me, disgusting globs of cold tallow when cold. A happy medium, perhaps?