Margaret Pilgrim
-
Posts
5,411 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Margaret Pilgrim
-
-
55 minutes ago, kayb said:
Girl. We have to teach you how to make cornbread dressing. Do you do cornbread?
Love the baking it in balls in the drippings. Cornbread dressing is a bit to "liquidy" to do that with, and I'm not sure how it'd do if you used enough less liquid to enable you to mold it. I will have to experiment.
My Austrian M-I-L used to wax euphoric about bacon dumplings her mother used to make. She never had a recipe, and since this was before the internet, we were never able to find one. But this is pretty close to what she described. Not rocket science and sounds pretty savory.
-
5
-
-
Husband asked for really thin-crust pizza. Had homemade tomato sauce on hand. Oaxacan cheese, mushrooms, sweet onions. Free form, as pizza master Todd English admonished, "Never trust a round pizza."
Baked in lowest rack of oven on a cookie sheet in 550F preheated oven. About 7 minutes.
-
9
-
2
-
1
-
-
It's a beautiful breakfast, Kim. You are a real trouper. It seems both of you are. Our kindest thoughts to you during these difficult days.
-
2
-
1
-
-
26 minutes ago, shain said:
Pear custard tart with blue cheese and walnuts. Some mustard and oregano as well.
That is stunning!
-
1
-
1
-
-
57 minutes ago, Katie Meadow said:
Margaret, who is the vendor for the Salvadoran tamales?
Katie, I don't have a name. Will try to check next week. It is a large tented booth that sells about half a dozen flavors and styles tamales: chili/cheese, chicken and pork, both Mexican and Salvadorian styles. Also made to order papusas, hot corn soup (eloté), aquas frescas.
There is at this flea market some very good latin street food. A barbacoa booth sells the classic lamb barbeque and a delicious consome with garbanzas. A taco booth cooks about a dozen meats to order and uses made on the spot tortillas, huge array of veg garnishes and salsas. Another booth has an extensive menu of made to order plates and a smashing menudo. (I asked about this and was told that "mama" blanches and cooks the tripe, then tosses that liquid, starting with fresh water to complete cooking and the finished soup. Very vibrant, spicy and fresh tasting,)
-
1 hour ago, cakewalk said:
@ptw1953 - What a perfect loaf. Those corners! I have to ask - what recipe did you use?
Beautiful shape and structure indeed. ptw1953 obviously believes in using the right tools for the job, such as a pain de mie or Pullman loaf pan.
-
2 hours ago, eugenep said:
I don't know if this is exactly "hot chocolate" but it has all the components with the addition of coffee
I just throw in 60% dark chocolate (I use El Rey) chips in coffee and add cream with no sugar (bc the sweetness comes from the chocolate is enough)
I tried using soy substitute for cream but there is a super big difference. The cream goes really, really well with the drink and gives it more body in addition to incredibly pairing of flavor (milk + chocolate)
Please let us know when/if you find a satisfactory milk powder. I usually keep some kind on hand for emergencies but have almost never needed it. Once in the country, a milk-loving feral cat who adopted us was visiting. Out of fresh milk, I mixed up a bowl of warm milk, using powder. She was ecstatic, took a lap, looked up at me and walked off the deck.
-
1
-
-
Really tired of this heatwave. Realize that most of us don't have AC, often not even fans. So, it's been really hot for three days.
Cool plate of mango
Small things: soy and wasabi develled egg, mushrooms and balsamic, scorched scallion, handful of potstickers, these latter found in the freezer, leftover from package DH opened for a lunch.
.
-
12
-
-
You're the boss. I'm listening!
-
1
-
-
1 hour ago, Darienne said:
Aha! Have one for tight jar lids. It's from Lee Valley (which Americans can get now) and it's wonderful. I've bought them for friends. http://www.leevalley.com/en/wood/page.aspx?p=44271&cat=2,75357,75413&ap=1 Get one. You'll love it.
Uncanny timing. Just last night I had to ask DH to open a recalcitrant jar of artichokes. But even he couldn't open it with bare hands. He rummaged in "the drawer" and pulled out an old fashioned "church key" opener. Used the blunt end to gently pry around the jar but not dent the lid. Swooosh! Enough air expelled to allow him to easily open the jar. I will have to practice this method of yours and his.
-
2
-
-
35 minutes ago, SLB said:
I don't either. I know that would make me INSANE, tho. Everything else too. But that would befoul the TOP OF THE MORNING.
Sigh. I wish I could help.
Not sure it would solve your problem, but we have one electric drip pot whose carafe drips if used with lid in normal down position. If you cock the lid, and pour with the lid up, it doesn't drip. A royal pain, but it's at a weekend place so not worth replacing.
-
1
-
-
I hear your angst re new appliances. I really don't like talking appliances. Like the new FP fridge that beeps if you leave the door open long enough to get out all the things you need to make a sandwich. Or the toaster that sounds like a run-down cell phone. Our new dishwasher is fabulous. Wine glasses et al go right into it. But it is DEEP and LOW, so you are stressed to retrieve from the bottom rear even with the drawer pulled out.
Our microwave is an "original",i.e., it's from the '80s. Put stuff in, close door and TURN DIAL. No having to stop and think about what setting, "is this a frozen pizza?" or a "cup of soup". Of course, its power level is quite low. D-I-L blanched when I told her to cook the broccoli for 5 minutes. But like a family member, if you understand its idiosyncrasies, its quite lovable..
-
4
-
-
47 minutes ago, Orbit said:
I share your ire at can openers. The electric ones either don't work, or stop working and it's hard to find a good hand-held one.
This is my go-to, even with arthritis in my wrists. Works a charm.
https://www.webstaurantstore.com/swing-a-way-portable-can-opener-with-red-handle/407407RD.html
But even with the strap thingy, I've yet to find a way to open tight jars; Keeps me out of the mayo...and everything else!
-
2
-
-
Let's get this straight. I'm a Central Coast girl. Comfortable temp is 65F. So our recent and very unseasonable 90s are killing me.
Tonight, cold vegetable soup. Zucchini, green onion, celery hearts, spring green lettuces.
Quote
Quesadilla "Katmandu": with oaxacan cheese, green onion, cilantro, green chili sauce, curry, apricot chutney = bottom layer.
Covered and grilled.
-
11
-
2
-
-
11 minutes ago, Katie Meadow said:
Two years ago in the North Carolina Smokies we stopped for lunch at a busy place that had tables outside on a bridge that spanned a babbling brook. It was lovely. I had pan fried catfish for the first and only time and it seemed super fresh and delicious. I pretended it came out the creek, and didn't ask any questions.
I see farmed catfish for sale, but never buy it. One thing I would do is ask for the source. My understanding is that catfish farmed in the US are a small percentage of the catfish sold here, and that most of it comes from Asia, which usually means China.
You bring up interesting and important points. While I am not a militantly local or fresh (vs frozen) shopper, it is worthwhile asking your supplier the source and even Googling to find out methods of production and harvesting. There are better and "worser" producers and countries of production. For instance, differences can affect pesticide, antibiotic, preservative exposure.
ETA, price differences can be startling. Like the difference between a Sonoma bunny and a Chinese bunny. You need to know the difference in order to choose what you demand or are willing to accept.
-
2
-
-
A balanced article in Financial Times. https://www.jancisrobinson.com/articles/naturally-divisive
-
1
-
-
37 minutes ago, suzilightning said:
The strawberries ... All I need is to slice them up, add some toast dope,...
It reminds me of my mom ...her "birthday cake" with the family was strawberry shortcake made with Bisquick biscuits.
I had no idea what toast dope was but found this recipe. Is this similar to what you use?
1/4 cup raw sugar (big crystals are good!)
1/4 cup granulated sugar
2 teaspoons cinnamon (I used Penzey's Vietnamese)
Zest of 1 large orange
8 fine gratings of nutmegAnd scratch-made biscuits sweetened with a couple of spoons of sugar were our shortcake routine. Sponge cake and angel food were for city folks.
-
2
-
-
Here's our go-to coleslaw.
1 2# green cabbage, sliced very thin with coarse ribs removed
1 medium onion, halved and thinly sliced
2T chopped parsley
2 cups 4% cottage cheerse
1/2 cup mayo
1T lemon juice
1 teasp.salt
1/2 teasp. freshly ground pepper.
I often add a tablespoon of sour cream.
Mix all together well and allow to mellow about an hour in fridge.
This recipe was written up ?somewhere? as "Men's favorite salad". Has always been a winner in our house.
-
3
-
-
On a day like today, a root beer float sounds like a brilliant dinner!
-
Oka, is mentioning the (as YOU call it) Raptor's game on this forum akin to venturing into politics? Do I need to alert a moderator? You and I seem to get along very well when we avoid basketball.
That said, I have no idea what we'll have tonight, since the temp will be in the mid-90s, while we watch the Warriors trounce a team from the north. Bon Apetite, and regardless of whom, an extraordinary team will win.
-
1
-
4
-
-
1 hour ago, blue_dolphin said:
Pasta with asparagus
Based on the Tagliatelle with Asparagus and Parmesan Fonduta from A Girl and her Greens (recipe available online here)
This recipe and your improved interpretation have legs. I can see making it with other vegs than just asparagus. Thanks MUCH!
-
2
-
-
Stunning! Want.
-
It's 90 in San Francisco today. I know that that's not such a big deal for a lot of you, but here, and for us, it's exhausting. Fog is our air conditioning.
So I remembered a quaff we were offered last summer, a glass of iced water that had cucumber slices in it. Lots of slices the pitcher but not served. It is very refreshing, somewhat herbal. Heartily recommend for those looking for a non-alcoholic and non-sweet cold drink.
-
1
-
-
Fresh mint tea is our after dinner-party go-to. I used to ask what guests wanted, then fuss in the kitchen with "3 decaf, 1 regular espresso, 2 teas. 2 herbal teas". Then at a French b&b we were introduced to after dinner mint tea. Our host walked several steps into his garden, cut a generous handful, washed it under a hose bib and stuffed it in a teapot. A perfect ending and excellent digestive. It's now DH's specialty at parties. He even bought himself a giant teapot!
-
1
-
1
-
Dinner 2019
in Cooking
Posted
Re: homemade cornbread, you can combine the dry stuff in batch-size containers or zip-locs, then some morning turn on oven, add milk, egg and oil or melted butter to your dry mix and have your cornbread in the oven in a "jiffy"