Margaret Pilgrim
-
Posts
5,400 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Margaret Pilgrim
-
-
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!
-
2
-
1
-
-
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.
-
9
-
2
-
-
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!
-
2
-
-
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!
-
3
-
-
I really believe. I just don't have one.
-
If I had an IP...
I'd IP in the morning.
I'd IP in the evening.
All over this land...
-
3
-
-
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.
-
2
-
-
Marilyn Monroe
-
1
-
1
-
-
MM
-
1
-
-
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.
-
3
-
-
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.
-
4
-
-
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.
-
11
-
1
-
-
@Norm Matthews Regardless your reservations, it is certainly a beautiful construction. Nicely done.
-
2
-
1
-
-
Interesting article about quantities of starter to use and various results.
-
1
-
2
-
-
16 minutes ago, TdeV said:
@Margaret Pilgrim, did you sterilize the jars first?
Just a rinse with boiling water. Nothing prolonged.
-
1
-
-
From way back I remember Bootleggers. 1 part grapefruit juice, 1 part gin or vodka, 1 part fresh mint, 1 part crushed ice. Whir and pour. More than two and you also feel whirred.
-
1
-
-
A wonderful journey and reunion! That get-together was worth all of your planning and effort.
I had forgotten about that homey lunch, Ploughman;s picnic". That was one of my standard pub orders. Simple, predictable and always satisfying. Thanks so much for sharing all of this with us.
-
1
-
-
I posted this very simple method previously on another forum. So called "descending hear" method. Equipment needed: a heavy, lidded pot; small (1/2 cup) containers; blanket or equivalent.
Water is set to boil in a heavy lidded pot, like enameled iron or similar. Milk is brought to a simmer and left to cool until you can hold your finger in it for 10 seconds. Add a spoonful of commercial yogurt to the milk and mix well. Empty water from pot and place small jars in it. Fill jars. Replace pot lid. Place pot on a folded blanket and wrap snugly. Leave until it has cooled to room temp. We left it overnight. The yogurt will be somewhat creamy but will set up more as it cools more in the refrigerator.
I used whole organic milk (1 qt) and organic plain yogurt (1 teaspoon). DELICIOUS product. Stupid easy. The hardest part is folding up and putting away the blanket or comforter.
It was suggested that this was the troglodyte method and indeed it is! No special equipment or long power input necessary.
ETA, one teaspoon of yogurt is all that is necessary for a quart o milk.
-
1
-
1
-
-
1 hour ago, kayb said:
Tell me about it. This forum led to my acquiring an Anova, an Instant Pot, a CSO, and countless cookbooks and gourmet ingredients. I have so far resisted an air fryer, but Prime Day is coming...
We had to make major concessions to fit one in. It means making "personal choices" about what you want out and what you can live without. Amazing how one adapts!
-
1
-
2
-
-
Another pantry/fridge meal
Tomato
Bratwurst
Caramelized apple
Greens
-
16
-
-
(I'm now heading downstairs to look for a drip tray! Thank you, Anna!)
-
1
-
-
Question: do you empty the water reservoir after each use or several uses or just leave it. I started emptying it when leaving town for a week, then never got in the habit of refilling it. Therefore it requires a little TPP to use it on steam.
-
Thank you ALL for these thoughts, plus for the link to a previous thread. Lots to chew on here...
-
lemniscate, thanks for this unlikely sounding method. I have found Patricia Wells pretty reliable in the past. Will definitely try this.
Dinner 2019
in Cooking
Posted
Usual greens
Cranberry beans with sausage; sweet corn
Berries, later laced with cream