Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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I could have written this...altho we no longer stock MW.
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Everything stunning. The blue board "table" is perfect with the octopus and beets. I can smell the surf just feet away.
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On 7/5/2019 at 2:24 PM, IowaDee said:
Oh yeah, my hot dog is well dressed. Mayo ketchup and yellow mustard.....and sweet pickle relish to mush it all together. Probably leave
the dog itself out and I wouldn't notice until I'd had several bites. Joey "Jaws" Chestnut hates me. 'cause he has to eat 'em plain.
I'll see your dog and raise you a dime. I also add or request lettuce, red onion, chopped tomato, dill chips and jalapeno slices. in fact, several times at my Sunday market hot dog stand I have ordered it dogless as you suggest. Very little difference!
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I grew up on MW and always hated Best Foods (aka hellmann's). So did DH. As adults we somehow switched and now very much dislike MW, which tastes quite sweet to me. Catsup is also sweet. DH likes catsup on fries; I like mayo.
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3 hours ago, Duvel said:
I just boarded the plane and discovered that burger is one of their snack options. I couldn’t confirm whether it’s Wagyu, so might need to sample ...
3 hours ago, Duvel said:I just boarded the plane and discovered that burger is one of their snack options. I couldn’t confirm whether it’s Wagyu, so might need to sample ...
As something that has to be made hours in advance in an airline caterer's kitchen, transported and reheated, an airburger defies credibility. Ah...Cathay Airlines. Will listen for your review.
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Papusas at the Laney Flea Market, Oakland. New people (located parallel to street, between Freda Kahlo booth and coffee stand). Cheese, bean and cheese or cheese and "flor de loroco", a pickled green flower. Served with traditional cabbage salad and tomato sauce or spicy sauce.
I chose bean and cheese with hot sauce
DH had cheese and loroco and an horchata.
$8 total
I think these were some of the best papusas I've had. Thin crusts, almost flaky, not greasy, not heavy. Will return.
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11 minutes ago, pastrygirl said:
Seems like this is the consensus so far. Is OK good enough for repeat purchases at higher end, or is OK only good enough for cheap & fast?
I don't know why one would choose this at a high end place. If for dietary reasons, there should be many more inventeve house-made options. For me, this sandwich is a good option at a fast food place since I don't eat ground beef out.
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I have a saw-horse type model that sits on the table, It has maybe a dozen rods that hang about 18inches off the table top, allowing decent length strands. There is almost no shedding of pasta bits, so only a fast wipe down is necessary.
eta, norm's looks fine to me. Again, just a fast sweep and all's clean again.
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7 minutes ago, JoNorvelleWalker said:
How do you keep the pasta off the floor?
Surely you jest?
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Beets "two ways'
Starter of beets with horseradish cream
and their greens
Pasta tubes with lamb "sugo"
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IMHO it's just another dining and dietary option. Like chicken, fish or beans. As I see it, it is being honestly labeled and marketed. Think of it as an option for other people like many other food items that don't appeal to you... or me.
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We like to serve black cherry compote with a cheese platter. Missing our local season, I snagged a couple of pounds of Bings from Washington state.
Pitted
Done
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36 minutes ago, Bernie said:
I must say i am a little bemused by all the effort to create "artificial meat".
We seem to be living in a world of artificial products. Whether for reasons of diet, ecology, cost, other philosophical reasons, there are many traditional products that have fallen out of favor with specific groups. And as rotuts suggests, there are economic opportunities with these new offerings. As in all new ideas, their economic success will depend on many factors that have little to do with your or my opinion of the product. As opportunity, faux meat will probably have great potential. It's a question of whether or not it's THIS faux meat.
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1 hour ago, patris said:
I eat Beyond Burgers whenever I get a hankering for a burger
I think this is a very important and qualifying comment. I have never craved a burger. A burger is something that is of the moment, usually the feature at a party or a stop. I make them for family when requested, at which times I usually just make myself a big hockey puck that I cook rare and slather with a few condiments, no bun, totally knife and fork.
So since I don't eat ground meat away from home and am confronted with a road-trip menu, I can easily find comfort in a once or twice yearly Beyond Burger. As I wrote, even at that low end of the scale, eg, Carl's Jr. they are quite decent.
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A rather frivolous starter, channeling the same ingredients we enjoyed at a favorite restaurant: strawberries and peas with basil oil and balsamic. FWIW, it traveled.
Spaghetti with black truffle infused goat cheese, with, well why not, a little cream. Because GO had these adorable little jars of cold-case truffled goat cheese. Result, pretty WOW. I'd serve this to guests.
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We are talking a huge range of distribution here, from fast food to upscale franchises and stand-alone restaurants. I'd say lots of opportunity as long as they fit the dietary and budget mark for each level's customer and the profit needs of the house.
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I had a Beyond Meat at Carl's Jr several months ago. I liked it. I don't order hamburger at fast food places. Accompanying DH on cross country drives, I am satisfied with veggie burger (I swear that I have ordered the only veggie burger in stock at many of these places, certainly in France on a Monday when everything else in the village was locked up tight,) or a fish"burger". To me, it's mostly in the quality of the bun, condiments and veggies. That said, the Beyond Meat was very good IMHO. I would order it again in the same circumstances. My only complaint was that it was BIG! AIR, it was around or under $5.
ETA, as someone who is not risk averse, I wouldn't be above picking up a token amount of the stock.
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11 hours ago, MetsFan5 said:
I saw the pimento cheese but didn’t grab it. I will next time.
You have a food processor, you can make it very easily. Adapt recipe to use on hand need-to-use-up cheese, adapt for other flavors, pickles, peppers, etc.
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19 hours ago, liamsaunt said:
1 cup vodka
2 cups lemonade
2 cups sparkling water
2 cups ice
handful basil
mix all in blender and serve over ice with lemon garnish. Makes six drinks
This sounds marvelous. It is a cousin of a delicious if lethal drink from my very distant past called a Bootlegger:
1 part gin or vodka
1 part grapefruit juice
1 part fresh mint
1 part crushed ice
Mix in blender and pour.
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Rather meager 4th celebration
Grapefruit
Giant Chinese pancakes (actually have no idea how the usual recipe resulted in these big guys)
Pan-grilled marinated chicken breast with green garnish
A cold, foggy, normal SF 4th of July. Warm, happy indoor barbeque.
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I'll add that i also was not successful in making desirable (read: texture and deliciousness) yogurt using a traditional yogurt maker. It was only in trying the descending heat method, brought to my attention by a French food writer, that I have had consistent success. As mentioned upthread, the richness of the milk will contribute to the texture and mouth-feel. Adding dry milk to non-fat milk should/might mitigate this. I just use whole milk and am delighted with the results. As good as I've been served in Europe. At very little cost.
When I grow up, I will make a batch using local Saint Benoit all jersey milk. The whole milk, at around $6/qt, is cream colored. I can only imagine the yogurt it would make! Compared to store-bought organic, it would not be expensive. Perhaps soon...
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2 hours ago, TdeV said:
My interest in Greek yogurt is in its thickness; is there a way to get that without straining?
Essentially, straining is part of its definition.
hat is your objection? It's terribly simple. No special equipment needed. Any strainer, a dish-towel and a bowl + several hours.
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Beyond Meat, Impossible Foods, etc.
in Cooking
Posted
Airline food, its concepts, cost, country of origin, is the subject of an entirely new thread.