Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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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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For future reference, you can fly into mid-coast maine (Owl's Head airport outside of Rockland, Me) on a handful of airlines. Rockland, Camden and Rockport are, to us, the heart of Coastal Maine.
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Usual greens
Cranberry beans with sausage; sweet corn
Berries, later laced with cream
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7 minutes ago, Anna N said:
Wow! I must admit this is new to me but I could certainly fall in love with it I am sure.
Anna, I think you would. So I don't lead you astray, Here is closer to the real deal. I personally don't like to poach the egg in wine. I prefer to taste a good egg in the good sauce. Enjoy!
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Rifling through the freezer to make space, I came across a mystery container that turned out to be Meurette sauce. Woohoo! Meurette sauce is, essentially, beef stew without the beef. Roughly, it's bacon, carrots, onion, garlic, red wine, broth, thyme, bay leaf all reduced down to a saucy stew, enriched with a chunk of butter. Served with a poached egg(s). Oeufs en meurette! One of my favorite dishes. And today, an unexpectedly fine lunch.
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1 hour ago, Kim Shook said:
Grilled chicken thighs with Bullseye sauce:
Even though I was introduced to real BBQ at a young age by visiting my grandparents in NC, this is what was meant by BBQ chicken in our house. My mom never grilled it either. It was oven baked (usually bone in and skin on pieces of chicken) and slathered in Kraft BBQ sauce, then broiled for a few minutes to give it a little char. I loved that chicken and still do.
I've never had this, but you're convinced me to give it a go. It can't get much simpler. Thanks!
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8 hours ago, JoNorvelleWalker said:
I wasn't planning to post a picture but I'm a pizza picture whore.
It's just that food, both raw and cooked, is just so beautiful!
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I really believe. I just don't have one.
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If I had an IP...
I'd IP in the morning.
I'd IP in the evening.
All over this land...
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1 hour ago, weinoo said:
And if you haven't done it yet, I'd say it's quite a schlep to drive up and back (to Maine) in 4 days.
We certainly enjoy Cape Ann ; I could see heading up there for 3 days (Rockport, Newburyport, Gloucester), eating clams, lobster, and whatever and then stopping in Rhode Island for 1 on the way home.
Otherwise, yeah, Fly to Portland and drive back. Even that is not really relaxing.
Excellent advice for future visitors. This area of MA offers great lodging and food within a reasonable area. Maine really requires a day to wander down each or any peninsula or else you will find yourself stuck on Route'1's parking-lot-like congestion.
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Marilyn Monroe
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3 minutes ago, dcarch said:
For folks in cold zones, it's kind of a waste of time to try to grow artichokes. Not enough time for them to set blossoms.
But don't give up. Look up 'Vernalization' for growing artichokes. It works. I did (my zone 6 area ).
Artichokes are better if you grow your own, because you can pick them young while they are tender. You can pick them with long stems (the best part). You can pick them with young leaves (also nice tender and tasty). They are also very decorative in your garden landscape.
dcarch
Artichokes from the garden, SV salmon
I grew up within 20 miles of the "Artichoke Capital of the World". They were on our table and in our fridge as snacks throughout the season. Food of the gods, indeed. We've grown them in our backyard in SF, certainly not a warm weather area but/and similar to the Central California coast artichoke growing belt. Without doubt my favorite veg.
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12 minutes ago, rotuts said:
you seem to live in the area where I grew up
Nice a real deal cantaloup
keep your eyes peeled for a
galia melon
cross it might seem from a cantaloup and a honey dew.
ripe
they are to die for
To die for, absolutely. The melons of our life were bought on our way home from the country, Louise Road, Lathrop. There was a packing house along there and they'd set up a stall and sell "over-ripe" honeydews for something like 8/$1.00. We'd haul them home and parcel them out to friends who to this day say that they will never have another decent melon, once having tasted these fruit of the gods.
We will look for Galia melons. They sound "divine" indeed.
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Lazy pre-holiday supper.
Cantaloupe sourced at the farm, tastes like the real thing
Meat tortellini with peas in butter sauce, helping draw down the freezer.
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@Norm Matthews Regardless your reservations, it is certainly a beautiful construction. Nicely done.
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Interesting article about quantities of starter to use and various results.
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Beyond Meat, Impossible Foods, etc.
in Cooking
Posted
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.