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Everything posted by Margaret Pilgrim
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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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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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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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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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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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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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Just a rinse with boiling water. Nothing prolonged.
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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.
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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.
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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.
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Cuisinart Steam Oven : a current attractive price ?
Margaret Pilgrim replied to a topic in Kitchen Consumer
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! -
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Cuisinart Combo Steam/Convection Oven (Part 3)
Margaret Pilgrim replied to a topic in Kitchen Consumer
(I'm now heading downstairs to look for a drip tray! Thank you, Anna!) -
Cuisinart Combo Steam/Convection Oven (Part 3)
Margaret Pilgrim replied to a topic in Kitchen Consumer
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...
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lemniscate, thanks for this unlikely sounding method. I have found Patricia Wells pretty reliable in the past. Will definitely try this.
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We've finally aced deep frying chicken, fish and prawns, veg tempura too. But French fries continue to be soggy. I've read that pre-soaking and thorough drying is the clue. I get the first but not terribly successful on the latter. What's your method?
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An outdoor oven is a lot of fun and can be as luxe or rustic as you choose. Ours is the latter. and provides plenty of opportunity and challenge. As you say, a pizza oven, a long slow roasting oven, a roaring hot tandoori. You will be limited only by your imagination and willingness to experiment. Go for it!