Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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2 hours ago, JoNorvelleWalker said:
The skin question pertained to refrigeration.
I have never made a lemon posset. However I recently attended a lemon posset presentation by an ICC pastry instructor. The posset did not have a skin.
Who is this guy? We'll sic the Cook's Illustrated police on him.
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4 hours ago, TdeV said:
....Seems like, in each bite, I had as much sauce as I had cauliflower.....
Sounds about what DH requests or expects.
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14 minutes ago, Kim Shook said:
That's fantastic - I've bookmarked it! Thank you for linking it.
BTW - my broken in half spaghetti twirls just fine. 😉
Whatever you enjoy and however you enjoy it is fine with you, me, us. I remember walking into my first apartment, looking at the refrigerator, cupboards and stove and thinking, "Wow! I can buy anything I want, cook anything I want, eat anything I want!" A freedom I had never realized before. And it's still true.
No food Nazis in my house, nor should there be in yours!
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2 hours ago, TdeV said:
@Smithy's Roasted Cauliflower with Tahini was delicious! Even though I've never coated cauliflower before so I had no idea about proportions or how much sauce to make. I stuck my finger in it to see what it tasted like and thought it was boring, so I added more harissa. Oh là là!
This image is rotated (it's not rotated on my computer). Help?
Also fresh pasta and tomato sauce. (Also rotated)
When I get a grip on unintended rotation, I'll PM you. Otherwise, just post as you do. Your plates look great!
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We should note that in our present foodie world of "this" prepared like "that", I see Middle East seasoned spreadables called "hummus" frequently. White bean hummus. Carrot hummus. Beet hummus.
Chefs and caterers are constantly scratching for catch phrases that will help sell product. Of course it is unsettling. To some, off-putting. But all part of food merchandising, whether restaurant or cookbook author. Consider many of the original signature dishes at French Laundry.
Chicken liver mousse seasoned with tahini et al. Sounds a little rich. With cumin, parsley and garlic, well, perhaps.
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You'll do.
Many thanks.
Question: Rather than measure and remeasure the cream as it reduces, could you instead measure 2 cups water into your pan to see where 2 cups would come in that pan, then just reduce the cream to that level? It seems to me that you would lose a fair amount of cream in the measure each time even if using a rubber spatula to return it to the pan. Besides, I'm lazy.
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A longtime eGer is known for making an amazing posset. I have lost his instructions and, worse, access to them. I'm hoping that, reading this, he will respond and contribute here. While a year round treat, it seems particularly timely as a light summer dessert.
Please?
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I used to lunch with an older lady who ate VERY slowly. If you finished before her, and a waiter hovered nearby, she would relinquish her plate even though only half eaten. I had read someplace that two strands of spaghetti provided a proper forkful. And so learned to twirl two strands, taking enough time for my friend to finish her meal. Actually, rather civilized.
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57 minutes ago, Okanagancook said:
Instapot hard boiled eggs (5 min on high pressure; 5 min natural release; and 5 min in ice water...perfect) to make egg salad sandwich (from Serious Eats). Delicious on my hamburger buns I made yesterday. Open face....easier to eat. Yes, eaten over the prep counter...me bad. 😬
Of course we all know that there are no calories nor any cholesterol in food eaten standing at sink or work station.
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Night of arrival country dinner. Warm night called for a favorite pasta: spaghetti with uncooked tomato sauce. Essentially, chopped tomato, onion, basil, garlic, herbs des provence, splash of EVOO, sherry vinegar, balsamic, red pepper flakes.
Accompanied by his and her green salads. Summer on our plates.
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On the road, or street as it were. Taco truck in Stockton, CA.
Three convivial young women turning out carefully crafted truck food. Outgoing and welcoming, chatting happily among themselves. if you have to work, standing in a hot food truck all day, you may as well make it a happy place both for yourselves and your customers. A sweet stop.
Lengua taco with their "bomb" hot sauce, sour cream and cheese. Fried onions, cucumber and radish slices on the side. I was applauded for ordering that sauce, but didn't find it that hot and even added a jalapeno to each of mine.
We'll return if back in the neighborhood, and if we lived nearby we'd be regulars. Anytime you're well fed and sent back on the road with a wave and "G'bye, Lovelies!", you've lunched well.
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One brand, I forget which, is now packaging "pan sized spaghetti". It's about 6" long, from the looks of the box. Looks like they never heard the rule.
I , personally, am a fork twirler, so like longer strands. DH chops his up, so would be find with this. As the old saying goes, "Whom cares?"
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By and large I shun prefab seasonings but recently came across (read: fell for) Herdez Guacamole Sslsa. Woohoo!!! Just enough zest and not as sour as Srirachi. I'm the only one on the house who uses it but bottles keep disappearing. Except for desserts, I haven't found a food it disagrees with. Well, almost!
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1 hour ago, liamsaunt said:
Grilled shrimp and eggplant with fish sauce, mint, cilantro and lime
Liam's a lucky guy!
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Those two lovelies beg the question of the quality of your output when you're firing on all cylinders.
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One can frequently access an article through a back door or third party if you Google the title of the article. Depends on the popularity of the article but worth a try.
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Lettuce wrapped Viet seasoned beef fingers. Recipe called for betal leaves. Surprisingly, not on hand! Blanched iceberg lettuce worked nicely.
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40 minutes ago, Katie Meadow said:
If you want to up your tamale pie game, Rick Bayless has a recipe on line. He uses Masa Harina para Tamales, the nixtamalized corn flour that comes in a bag. If you make a sauce using dried red chiles, or in a pinch ground chile powder, it really takes off. Rather than ground beef I like to use shredded pork from a roasted shoulder (like Pernil, the Puerto Rican version) or shredded chicken, even from a rotisserie bird. This is more like the Tamale Pie home made in the southwest. Very satisfying and of course easier than making your own tamales.
While acknowledging that my mother would be reading this with head-shaking incomprehension, I want a place at your table when you serve this luscious bake. When???
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Kim, that's some fancy-schmancy tamale pie! My mother's version, which I inherited, is simply masa or corn meal mush base layered with Mexican seasoned meat sauce, more mush, sauce and cheese. Maybe she threw in some (canned) black olives along the way. Yours is really "down town"!
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1 hour ago, weinoo said:
While theses strawberries were very nice and tasty, it cost me $14 to make a pint of sorbet (with rhubarb) and a pint of strawberry jam, - that's a lot!
And while the strawberries were beautiful when I purchased them and started walking home with them, I erred in not immediately starting to work with them. By the time I got around to washing and hulling them in order to make said jam and sorbet, they weren't in the best of shape; they were, as a matter of fact, starting to look not good - so I really didn't get to use the full amount I had bought...
We pass a half-dozen farm stands at strawberry fields en route to the country. I have seldom had good luck buying strawberries from any of them. Regardless being "field fresh", they lose vibrance by the time we get them to the house or home. I always try to choose medium rather than dark red berries, which I often find overripe, but still they look tired very quickly. I also hate to refrigerate berries. I grew up in strawberry country and know that berries should be bought in small quantities and eaten while still warm from the field. Strawberries, more than other berries, are fragile and are sadly a commodity that has been spoiled by its 24/7 availability.
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Too much of a "fire drill" for pics, but yesterday I threw a Grocery Outlet miniature beef chuck roast in the oven mid-day:along with usual suspects, @ 275F and let it be, counting on doing "something" with it for dinner. DH got an SOS from our son asking for help in a project that needed to be completed before today. So at 4pm DH had a plate of meat and jus plus cantaloupe. He got home around 11p.m.
Leftover pot roast is a good thing.
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Walnut bread for cheese course and breakfast toast. Long rise, stretch and fold method. I also substitute home-brew green walnut wine for about 40% of the liquid.
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Are you talking to me? This is "fly by the seat" cooking. I use a very small amount, half to a teaspoon, for strong cheddars. Yes, different cheeses, even ages of same cheese, may respond with different amounts of vinegar. But considering how little vinegar you are using, it shouldn't be a substantial difference.
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We do what we can. Grapefruit segments with thyme.
Salmon cakes with potato and ginger and soy. Yogurt. Meyer lemon, dill sauce. Garlicky greens.
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Lunch 2019
in Cooking
Posted
"Never trust a round pizza." Todd English, Figs and Olive restaurants, Charleston and Boston