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Margaret Pilgrim

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Everything posted by Margaret Pilgrim

  1. Chef David Kinch swears by mustard from Orleans from Martin Pouret.
  2. What happens to the acres of mustard we see in fields and among crops in mid France?
  3. Margaret Pilgrim

    Dinner 2021

    Opening, seasoning and rolling butcher cuts is a brilliant move. Lovely.
  4. They are way post Simpsons, and we have nothing collectible “mint in box’. You got that one right, Sherlock!
  5. You don’t have grandkids. These have all been acquired “by special request” within the past 5 years, and better hire a goid defense lawyer should you get rid of or break one.
  6. Totally forgot that it was Amora who pushed so much mustard through our pantry with its rotating Character glasses, although Amora is not a kid-friendly mustard unless one is French or German, I would think. Surprisingly, we easily got through all this mustard!
  7. “Class, what city is the capital of Burgundy?”
  8. I think you would like Amora. It does a wonderful job on your sinuses.
  9. We were introduced to pain d'epices Fallot mustard at a chambre d'hote in Chalon where it was used in their vinaigrette. Superb!
  10. BTW, weinoo, whatever method you used, your carrots and celeriac are beautifully "grated".
  11. Good topic. We have gone on several mustard hunts. The Maille shop in Paris where crocks are filled with mustard on tap (classic Dijon, white wine, whole grain). The Fallot factory in Beaune, where we bought interesting safron infused mustard which combined with creme fraiche and butter makes a incredible sauce for scallops. But after many jars of both these and other premium brands, we now rely on Amora which is cheap and quintessential. What we've learned is that you need a good, strong classic mustard you can tweak yourself rather than proprietary seas
  12. Heh! Important to plan ahead. "Some years ago" I moved a lot of "stuff" to a row of cabinets that start at over 6feet. Nothing I frequently use, obviously, but quite annoying now that standing on a kitchen chair and from there onto the counter seems unwise. Would like to see my collection of Chemex coffee makers as well as tin lined charlotte and pudding molds if only to purge.
  13. We have both a butler's pantry and a walk in closet pantry. Both are indispensable to us. Also mandatory, a big single sink, efficient hood/fan, natural ligh. Refrigerator WITHOUT water dispenser or ice maker in door. GAS stove. A DOOR that allows you to shut off kitchen and it sounds and smells. As described above, a pastry/pasta making work space several inches below counter height. in our case, a marble topped table in center of room works for me. Our kitchen is not new or chic but it works.
  14. Margaret Pilgrim

    Dinner 2021

    Love it! I often translate something into French and back to see if it still has close to intended meaning.
  15. Margaret Pilgrim

    Dinner 2021

    More info on these, please?
  16. Margaret Pilgrim

    Lunch 2021

    If only I could digitally print this bowl of soup I would be a happy camper.
  17. Glorious! Cheesecake is my all time favorite breakfast food. At cheese chops in France, I always look for the cheesecake which they sell by the (generous) slice. Room service coffee and cheesecake = a perfect start to the day.
  18. Margaret Pilgrim

    Lunch 2021

    Yes, made them. Not in broth but served along side mugs of hot broth. 'This recipe, method, is foolproof although I needed to add more water to the dough.
  19. Margaret Pilgrim

    Lunch 2021

    Flower rolls with hot chicken broth
  20. Margaret Pilgrim

    Dinner 2021

    @weinoo A belated happy birthday. Glad to see you celebrating well. Held up in town so arrived in country at dusk and rain. Had left keys in town. Aaaargh. No flashlight either; that was with keys, at mechanic's getting stolen catalytic converter replaced. Husband finally found stashed house keys and we were grateful for dry sanctuary and fireplace. But cooking beyond us -> jarred soup and grilled cheese sandwich. Grateful for small pleasures.
  21. We use wooded peels for loading the oven, then a sheet metal (no holes) peel for shifting pizza around in oven and pulling pizzas out. Simple/works.
  22. I go through at least 3 bunches of scallions a week. Grilled as a vegetable, in salsas, chopped over cooked dishes, certainly ranch-type dressings like Momofuku or as BD suggests upthread Howard's creamy dressing. I toss the julliened greens over lots of plates for color and flavor. ETA most favorite use = in stir fry of pork or beef tossed with Shanghai noodles.
  23. You don't need any machine to make this dough. Hot water dough comes together easily, then given an hour rest rolls out beautifully. Especially for a small (household) batch. Maybe try half a recipe to get the feel of it.
  24. Margaret Pilgrim

    Dinner 2021

    Need for a fast, very early plate before skipping town. Calamarata pasta with fresh tomato/guanciale/red pepper/pecorino
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