Margaret Pilgrim
-
Posts
5,401 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Margaret Pilgrim
-
-
Peach salsa is fabulous! I just substitute peaches for tomatoes and add a little brown sugar. A peach conserve laced with jalapeno is excellent with pork. Sliced peaches can join sliced onions as a base for slow roasted (say, 4 hours at 275) pork shoulder. Halved peaches brushed with OO and dusted with cracked pepper are nice on the grill, maybe with sausages.
-
Good ideas, all. And remember that not all of these supplies need by hauled from home. Many can be picked up on a daily basis in local markets.When I go camping I always bring some cold cooked rice and fresh ginger from home (nutritional mixed grain rice). Then I can add all the bits and pieces from other meals and make fried rice (topped with a poached egg). Save those soy sauce packets for this!
Pack orzo, some boullion cubes and Swansons canned chicken breast meat for a good risotto style pasta dish (cous cous is also good).
Those packages of Zatarains rice mixes are a good base for a meal (rice a roni will do) .. .I usually add some cooked sausage (Aidells Habenaro Chicken -yum).
Tortillas don't have to be refrigerated and incredibly adaptable. For an amazing camp dessert, make quesadillas using cream cheese and canned fruit pie filling (Oregon brand actually tastes like fruit not sugar). They should also bring some canned pintos and small cans of salsa verde or salsa fresca.
Oatmeal, raisins, brown sugar . . .
-
Ahaaa....and CORN!
-
Any of the "Better-than-Sex Cake" abominations.
-
My favorite Jell-O recipe was lime Jell-O, dill, onions, sour cream and cucumbers.
JUST LOVELY
The great thing about Jell-O was that if you put mayo on it, it was a salad. But if you topped it with whipped cream it was desert. How versatile is that?
My grandmother used to make a layered jello salad with lime jello, sour cream, avocados and canned pears -- the avocados and pear pieces floating in the clear layers -- topped with mayo because it was a salad. And served on a lettuce leaf, also because salad. I LOVED it.
Ah, yes. I remember them well.
One that ran through our family was raspberry jello and sour cream. Or lime with cottage cheese.
In the '70s, Jello made a fruit flavored product that once whipped for 5 minutes, separated into 3 layers: clear, mousse and fluff. Kids loved it.
-
Grilled veggies: zucchini, eggplant, red potatoes, red onions, asparagus, radicchio or romaine lettuce...
Grilled fruits: halved peaches and apricots, cantaloupe
ETA: friends of ours biked from Portland, Oregon to Portland, Maine, sleeping in town parks, mostly eating in small town cafes. They reported good facilities in these parks, picnic areas with barbeques and good bathrooms.
-
Ersatz ratatouille: Eggplant, onion, garlic, roasted and peeled red peppers, cubed boiling potatoes, garbanzo beans, tomatoes, lots of fresh basil, good but not grassy olive oil. NO zucchini, per my husband's request.
Best the next day and throughout the following week. I use it for bruschetta, mixed with pasta and baked under shower of cheese, a base for oeufs cocotte, off a spoon standing in front of the refrigerator.
-
Doesn't that question really ask "Is the fish previously frozen?"What's always struck me as ludicrous is people asking, "Is the fish fresh?" -
Frankly, I don't care if my food comes as a hot mess if that's what's required to keep it hot.
Why am I reminded of the first class flight attendant who recently plopped down a messy plate in front of my husband, telling him, "Sorry it's sloshed. Eats the same."
-
Patricia Wells' Vegetable Harvest is pretty good. Some new material but also includes vegetable-centric recipes from her previous books. Good for soft-core vegs.
eta: http://patriciawells.com/books/vegetable-harvest-by-patricia-wells
-
Alas, passion fruit, like most tropical fruit, is not very common in the US... and I live the SF Bay Area which is not exactly a food desert.
I've never seen a fresh passionfruit in the US, sadly. I make sure to eat my fill whenever I travel outside of the US.
CalMart in San Francisco has them from time to time, but they are $3.98 a piece. Ouch.
-
Many years ago we used to go to dinner at the home of a friend whose grandmother came from the Dordogne. The house specialty was brandade and I watched and even helped him make it many times. It was simply mashed potatoes into which we whipped shredded poached salt cod, raw eggs, minced garlic and olive oil.
Forgotten for decades, I have tried to resurrect the process, but somehow my proportions or process are not as I remember. Does anyone recognize this version of brandade and have more precise instruction than I seem to have retained?
-
I keep a perpetual cornichon crock in the fridge. It's been there for some dozen years, never completely emptied before I tip a new jar in. I just consider them "aged". I also bought a half-litre snap-lid jar of anchovy that took us at least 5 years to get through. They were fine; lost a little toothsomeness, perhaps, but fine.
-
It was a "must" in my husband's family for after-holiday turkey sandwiches. (I'm a mayo-only-on-turkey person, myself.)Its well worth trying the "Famous" if its in your grocery. they have it in New England! its like a sweet mustard + mayo+ vinegar
-
If we lived in a world without blenders, I could see the store-bought thing. But this is just too easy to make at home.
If you use one of these "French working jars" and a conical wisk, mayonnaise is stupid-easy.
Ease isn't the only question: certainly, it's easy. But I have yet to come up with a way of making two tablespoons of mayo, so I wind up throwing away a good cup of the stuff every time I make it, because I just don't use that much. Except in the summer during tomato season, or when I go on a fried egg sandwich kick for a week, I just can't justify making the stuff, when Hellman's is almost as good.
I would guess that the yolk is the qualifying factor. So, yes, it's hard to divide a yolk. But it you are willing to toss the excess, you should be able to make a small quantity. You will need a whipping vessel with a wisk that is a loose fit. Maybe a Kraft cheese jar and a mini-wisk? I'll give it a go this weekend.
-
If we lived in a world without blenders, I could see the store-bought thing. But this is just too easy to make at home.
If you use one of these "French working jars" and a conical wisk, mayonnaise is stupid-easy.
-
1:2 seems to works for brown basmati. I am still working on brown pearl. Would be happy to hear recommendations.
-
One could use it instead of mayo, i.e., as a spread, just as one could use mustard. It tastes nothing like mayo. It is a sandwich sauce that taste a lot like honey mustard salad dressing.is Durkee's Famous Sauce a substitute for mayo, or something completely different. I was the links and will give Fake Durkee's Famous Sauce a try.
-
It's all about what you call store-bought mayonnaise. For me, it's Best Foods/Hellsmans. Kraft et al don't make it. Anything sweet is wrong to my taste.
I need to buy a jar of Kewpie, which is preferred by many cooks and self-proclaimed foodies. Made in Japan. i wonder if these same people realize it contains MSG.
-
in my case my favorite would be boiled/cooled potatoes, skin on with mayo that had some Penzies Chicaco Steak seasoning mixed in and green onions and HB eggs. Some times cilantro.
Works for me! We usually use dill weed and sometimes, for DH, chopped sweet pickles, i.e., Bubbie's bread and butter slices. You could also add chopped apple or pineapple. Or.....
-
Jaymes' recipe is very similar to sweet potato salad that my M-i-L used to make decades ago. We always used fresh just because they were easy and cheap. Essentially, just substitute boiled or steamed, skinned or not, sweet potatoes for white potatoes in your favorite potato salad. Good stuff and healthful as a bonus.
I always use Best Foods or Hellman's. FWIW, homemade mayo is superb but it does create a totally different dish than BF or H. I use homemade more often in delicate preps where mayo is the prominent ingredient. In potato salad, I try to keep the mayo to a minimum, often subbing creme fraiche for part in a recipe.
-
Indeed. That is why I am startled/saddened by other reports. I think it may be a function of portion expectation. I, personally, very much enjoy the meal size at Rino, for instance, while others find it meager. Leaving a restaurant unfulfilled puts a damper on the entire experience.
-
To the best of my knowledge, most of the restaurants recommended above are closed in August, Your choices are definitely going to be limited. You can start making contact with your target rooms now, but many do not set their closures until June.
Open in August, sadly, are the brasseries which are "can miss" venues.
Verjus, by the way, is getting mixed reviews, mostly as being overpriced for quality and quantity and for being underwhelming. Also, 100% English speaking diners and staff. FWIW...
-
I can't remember being so seduced by Spam and Tater Tots. Many thanks, Chef Crash and Chris, er, I think...
People who just can't get a meal ready on time
in Food Traditions & Culture
Posted
I think that some people "get" entertaining and others really don't. There is a, no, there has to be a planned flow from arrival, drinks and pre-dinner socializing to a controlled progression of plates. Until one can handle this, one should serve courses that can be finished before guests arrive.