Margaret Pilgrim

Interesting thread and observations. Perhaps sequeing into "Have your gurus changed?" or perhaps, better, "Have you changed gurus?!"

It's pretty readily available in the Bay Area. Probably in the mayo and mustard area. I need to repurchase it seldom since a bottle lasts our household "years".

Fascinating, @Tropicalseniorand @JAZ! Husband, also from Montana 'needs" Durkee's on turkey and sliced chicken sandwiches. We keep it on hand but as the house cook, I never use it except at his request and only on sandwiches.

As we re-examine the annual standing rib roast post-Christmas, I reflect again on our family's beef preferences. Years back, I roasted legitimate Prime grade standing rib roasts. But family gradually complained that the meat was too rich. So I downgraded to Choice grade. Same response. For a number of years, I have made an effort to buy an ungraded supermarket standing rib roast, roast it low and slow, and everyone was happy. This year, my usual source upgraded to Choice. i was already in the store and the selection was good so I went ahead and bought a nice looking 3-rib roast, roasted it high-low, and it was superb. EXCEPT that family winced at its richness and asked that I return to a lower grade for our next roast. What does your table prefer, and how do you cook it? Does this preference apply to all beef or just large cuts?

re Jac re Jacques demonstrating with a fork, while most readers will understand that his touch is light and that he never abrades the pan, many inexperienced readers will only see that it is okay to use a fork on an eggpan without acknowledging his almost touchless technique.

His loss.

The understatement of 2022.

You nailed it! Well done.

Kind of a cross between Yul Brynner and Neil Papiano.

La Mere Poulard on Mont St. Michel is quite famous for puffy omelet, but theirs is beat to order in front of you.

And to all a good night!

I like cats.

I like the dog bowls in place. Where dogs come first, there is love.

Me, too. Ironically, for most of us sourcing some of these ingredients is not easy. Lamb tongues. Or have escalated in price. Oxtails. And look what some beans can cost!

My experiences were mostly with Blum's in San Francisco. They did serve it quartered with a light shower of powdered sugar but, thankfully, no raspberry jam. I remember them also as barfood at Omar Khayyham.

This was cold. There is textural interest with soft interior countered with crisp crusty parts. I usually like this on a hot morning in the country, but needs must and it was on hand on a cold city morning. Still delicious.

Chili for supper last night -> obligatory cornbread -> cornbread with buttermilk for breakfast. A lovely, comforting bowl.

Don't forget the Monte Cristo sandwich.

Quite right! And I add a splash of Grand Marnier to the custard mix. 😆

Like forest detritus, I prefer the more organic looks of a simple rolled cake. I don't want my creation to look like I bought it but rather than I put love and effort into it.

The one reason we cruse through a local "Pic and Save" that sells salvage/excess inventory is that we fall over product that we never see in our urban carriage trade market. All kinds of unusual, possibly test products, that we hanker for when they're gone but can never find at normal retail.

I got lost somewhere between what is and what was and if what was is now what you call ramen. But as long as each of us is able to source what he has in mind, it matters little. As the master said, "What's in a name?"

A little clarification or obfuscation, depending on your point of view.

Our reve was a boulangerie in the village of Bievre, southwest of Paris. An antique tool faire. Cold. Stood in line until I reached the counter and ordered a jambon-fromage. The ample woman behind the counter called out, "Marrrrie! Un jambon-fromage!" The baguette was ethereal, the ham correct and the cheese perfect. The next year, "Marrrrrie" seemed to have left, the sandwich okay but not more, and the next year the place was closed. Sometimes you can't go home again.

I think Paul is underrated. Every product of theirs that I've tried has been excellent, baked on site -> very fresh.