Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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1 hour ago, Smithy said:
I really need to come to this topic BEFORE I go shopping, to remind me of things already in the freezer that need to be cooked. @Margaret Pilgrim, what is your shrimp-frying recipe/technique?
Very simple.. Dip in batter (wheat flour+ rice flour + seltzer water + any spice or seasonings you want),. Fry until golden in HOT oil. Drain.
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Packaged cheddar-horseradish "cheese".
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Retro stuffed celery and home-cured olives.
By request, deep fried prawns.
Plated, broccoli and rice, for me, with splash of sriracha. Others chose soy or butter.
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1 hour ago, Ann_T said:
withhomemadefriesJune7th2019.thumb.jpg.194d3270f1aac640723ccae358a23ce9.jpg)
Hot dogs and homemade fries. Grilled European wieners.
We ate dinner watching our Raptors win game four.
It's hard to press the like button when we watched the Warriors lose...but I did.
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We really enjoyed the kouign amann they cold in the freezer compartment, usually next to croissants. They carried them consistently for maybe 6 months then, Nada. Anyone with juice to get these reinstated? Questions to staff are usually met with "It's probably seasonal."
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3 minutes ago, robirdstx said:
Getting down to the nitty gritty! No beef, no poultry, no lamb, no seafood! Determined to use up and refresh all of the proteins. Down to just pork:
Tenderloin - out
Roast - 1@4 lb
Ground - 1@1/2 lb
Garlic sausages - 4@2
Breakfast Patties - 2
Pepperoni - 1/3 pkg.
Prosciutto
Longaniza
Pork Butt Meaty Bone - for broth - 2
Hot Italian Sausage - 1@2, 1@3
I know that I will purchase and use other proteins before I use up all of the current stock of pork, but my thoughts are that there is no good reason to just keep this food in the freezer. Either use it or dispose of it! So I am going to use it!
Reality checks are good. Let us hear how your treat this bounty.
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On 4/24/2019 at 11:45 AM, Toliver said:
Has anyone purchased beef tallow online? I've been looking at it on Amazon and found some companies brag about no flavoring in the tallow and others brag about the beefy flavor in their product. So it's a little confusing.
I hope someone has a trusted online source that's not too pricey.
I think first that you have to consider your intended use in order to determine which style you need.
I tend to enjoy beefy or porky flavors in rendered fats. I'm thinking of the wonderful aroma of pork fat that derives from carnitas or rillettes, or a beefy fat to augment a crust for apple pie.
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Stressful day supporting friends. End of the week. Really scraping the walls of the larder.
A hastily and sloppily put together tian.
His and her burgers, his thin, mine a hockey puck
with smashed potatoes.
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2 hours ago, ElsieD said:
I don't know for sure but I have a bunch of celery in the fridge and when I saw your picture, I thought, what a great idea! I had just come back from a store specializing in olive oil and balsamic vinegars and had picked these up and I'll use an olive oil balsamic combo that would be good on celery. Maybe the green apple/smoked hickory combo.
You will rock! Please share your findings.
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On 4/18/2019 at 7:27 AM, Shelby said:
A forced purge happened yesterday.
Shelby, do I ever understand. We have a weekend place in the country. Last year we arrived to open the door onto a horrific stench. Like a dozen rotting corpses. An electrical problem had left the refrigerator without power for at least a week in 100 degree temps. We opened every door and window and started hauling unspeakable things out to the "back 40". Cut to the chase, we totally dismantled the refrigerator. I mean took it completely apart, washed the insulation, left all parts out in the sun for two days.. Left it disassembled for a month, but it still reeked. A total loss.
New refrigerator now, but we NEVER leave meat products in the freezer compartment.
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9 minutes ago, ElsieD said:
@Margaret Pilgrim I only ever eat celery in things like a stew or in a mirepoix. Can you tell me how you did yours?
Poached in dilute chicken broth until tender-crisp. Than dress as you please. Even Caesar. I was lazy with only EVOO and vinegar. What sounds good to you?
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Braised celery
Totally wrong cheese and chili enchiladas, weird combination of cheeses, red sauce, goat cheese, sour cream. So unorthodox, but very forgiving. Delicious, with apologies to Mexican grandmas.
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7 minutes ago, robirdstx said:
Pan Seared Duck Breast with Crash Hot Potato and Buttered Green Peas
Nice looking duck breast. Love the potato treatment. And peas, well, how can you go wrong with fresh peas!
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21 minutes ago, dcarch said:
Garlic scapes are a gourmet early summer treat. But I have been disappointed buying them from farmers markets. Because the scapes are sold buy weight, so the sellers tend to pick them late and the scapes can get fibery; unless you grow your own.
dcarch
Shrimps on garlic scapes from my garden.
Stunning!
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On 5/10/2019 at 8:01 AM, liuzhou said:
Am I the only person who can definitely taste peanut oil? I don't find it neutral at all, although I read this all the time.
Anyway, for what it's worth, I use panko a lot and never have the issue @eugenep describes. I'm going with the not enough oil and too low temp theory.Agree on peanut oil taste, agree on using enough oil, agree on hot oil.
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On 6/1/2019 at 10:55 PM, Duvel said:
No knead-style mixed grain bread (50% whole grain spelt, 50% wheat), 80% hydration, 5 days cold fermentation, baked in preheated cast iron ...
I am unaware of this extended fermentation. This is absolutely beautiful! Thanks for the inspiration to experiment further.
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Fresh mozzarella with balsamic and EVOO
Garlicky greens
"Store bought" lobster ravioli in shellfish/butter
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II have made "cheat caneles" with great success. Silicone mold and this recipe. https://www.latimes.com/archives/la-xpm-2003-may-07-fo-canneles7-story.html
My results
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Not about the food but certainly related. United had just merged with Continental. West bound flight, Philly -> SF. Upgraded to first. Long time United flyers, we were somewhat taken aback by the rather unkempt cabin crew. Meal was served. Attendant tilted husband's plate, slopping sauce up and over the container. Glancing at it, she quipped, "Eats the same." er.... well, I guess.
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Was intrigued by this WSJ article/recipe.
Cucumber Louis starter.
In the pan
Plated
I liked this a lot.
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Agreed. Parts can get pricy. At my Asian super, wings are more expensive than breast. I roast a whole chicken for the two of us, keep enough breast for a sandwich for DH and turn the rest of the meaty carcass into broth.
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1 hour ago, Ann_T said:
Baked a blueberry pie yesterday morning for dessert.
We ended up going out for lunch and Moe didn't want much for dinner so
we just had pie and ice cream.
Nice. And that ice cream looks pretty special, too.
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On 6/3/2019 at 5:35 AM, chromedome said:
I always include mustard (Dijon) in my broccoli salad. I like the way they play off each other.
You make a good distinction. Indicating Dijon, Coleman's or French's actually takes less time than typing "mustard".
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Norm, ribeye cap is the ne plus ultra! What a coup to have scored that cut!
Consider the contrast...
Husband munched on stuffed celery with his bloody Mary, then enjoyed a small bowl of corn salad = corn from a leftover ear, red onion, evoo, Banyuls vinegar, s and p.
For me, another green salad.
Then, ta da...Shanghai noodles with spam! Well, we don't always have a fresh chop on hand. It was good!
Parenthetically, since I've only been around for a short time recently, those who know me know that we cook out of the fridge and pantry 5 days out of 7. My moniker is "what's to eat when there's nothing to eat".
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withhomemadefriesJune7th2019.jpg.20794d8ca5baea76c89767a44c8d7614.jpg)
Lunch 2019
in Cooking
Posted · Edited by Margaret Pilgrim (log)
Pork tamale from Laney Flea Market, Oakland. Doused with fiery red salsa, mild green salsa, Salvadorian crema. $2.50
Add $2.00 for an horchata. This really should be under Sunday breakfasts.