Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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I remember ordering dove in Paris. The waiter warned me that it was "sauvage", "forte". I acknowledged that I understood that it was game and might be strong.. He picked up my finished plate that contained only a pile of bones and the head. He shook his head in disappointment. I had not sucked the head.
I'll never be French.
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Thanks for making this. The last time I made it was ??? 40+ years ago. A good recipe.
I'm guessing that the excess liquid came from the potatoes. We have been having the same problem with classic scalloped potatoes.
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I believe that egg was the norm mid-Century but went out of favor due to food-safety concerns. Eg in bird contamination, being held at a room temperature, etc
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3 hours ago, Darienne said:
I wish I could say that I carried through and made my winter garden as planned and posted about in this topic. Alas although I have all the ingredients and all the furniture is moved to accommodate said garden, I lack the essential drive and energy to do the work. I keep on living in hope...but my mojo just ain't working right now.
AKA my get up and go got up and went. Mine did too.
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I guess so. For larger green beans, our favorite method is scorching them in a smoking-hot iron skillet + Maldon salt. The kids skarf them!
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I greatly dislike large green beans, so I either carefully sort out small (young) ones or pop for French green beans (haricot vert). Excellent flavor, no pith or strings.
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7 minutes ago, rotuts said:
what is the difference between dressing and stuffing ?
Nothing, really, Both are actually panades: bread cubes moistened with broth, seasoned with vegetables, baked.
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I'm from a starched Maine family. Mid-Century Thanksgiving, without exception was stuffed turkey, giblet gravy, mashed potatoes, mashed winter squash, creamed onions, cranberry sauce, rolls, pumpkin pie. Tastes of younger generation lead to straining giblets from the gravy, eliminating creamed onions, adding peas to the menu. Still later "downstream", eliminating squash, adding mac and cheese. And most recently, eliminating turkey and switching to ham. This year I even ditched the pumpkin pie and made a chocolate cream pie, this season's fave with the grandkids. My grandparents and father would be whirling at these atrocities but the spirit of the day is maintained.
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1 hour ago, KennethT said:
Do you have any photos of these? I'd love to see them.
Here's a representative handful. All very plain, classic.
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Non PC confession: I have accumulated a large collection of ivory chopsticks by rooting through kitchen and junk drawers in garage and estate sales. Thrown in along with look-alike plastic chopsticks. I rationalize them by their age. Ivory is always totally wrong, but I would rather revere these and save them from landfill. And at $.25, find them hard to turn down. They are simple, beautiful and have lovely hand-feel. When we use them, I respect their tragic origin.
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21 hours ago, liuzhou said:
The mistake chopstick learners make most often is holding the stick too near the point. ...holding them further up towards the end is much more controllable.
I
Well said and demonstrated. Thanks. Our grandkids are expert, albeit Anglo.
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1 hour ago, Nancy in Pátzcuaro said:
It always amazes me that the Mexican people are almost uniformly cheerful.
And polite! With morning greetings and abundant pleases and thank yous. At a local flea market, I also delight in their spontaneous and unself-conscious singing. A joy at 6am for us, and many of them have been there since 3 setting up.
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Husband bags. Don't even think of interfering/helping. Weight properly distributed, cold with cold, produce with produce, eggs and bread on top.
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Rereading this thread, it occurs to mt that the OP's prolem (grainy puree) might be solved by using only/mostly dark meat.
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There's probably as many "larbs" as there are Laotian grandmothers. I wouldn't sweat the minutiae but rather how the general taste and texture appeal to you.
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2 hours ago, Darienne said:
So the polenta was purchased, a shelf stable one...apparently the only one available... but the next part is a bit confusing. The best buy date is June 2023...OK... but once it's opened, it's good for only 4 days in the fridge and it's not to be frozen. I just don't get it. And why can't it be frozen?
Here is more info. IMHO, it's a bit anal. I would just freeze the unused portion, well wrapped, and see what happens. It's not a major investment should it go sideways.
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30 minutes ago, Smithy said:
I'm with you on the train sound! I grew up a mile or two away from a railroad line and found the whistle blowing quite soothing. It's different when you're close to a crossing, as we were at the Texas overnight stop.
We live a half dozen blocks from a major fire station. Between fire and EMS, our days and nights are soundful. One grandchild in particular would become quite agitated during sleepovers. We finally turned these intrusions into positives by discussing how good it was that someone was getting help.
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1 hour ago, Smithy said:
That's the truck stop across the road from us that night, and the train going by 25 feet away (many, all night, but we slept soundly) on the other side.
I swear that I have booked us into every motel that sits 25 yards from the mainline!
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Under the caption of holiday levity, I share an old in-law family recipe: Cranberry/raspberry Jello/sour cream salad. This is one of those much loved mid-Century sugar bombs.
one can cranberry sauce
one small pkg raspberry Jello
one half pint sour cream
Combine all well and pour into mold.
I particularly remember one Thanksgiving when a young relative discovered this on the buffet table and made it centerpost of her meal. Like nothing else, but half a dozen "seconds". Finally hit the wall and spent the remainder of the evening on the couch.n
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Kim's description reminds me that there are what seem to be "in groups" within large families. Often geographically caused, i.e., easy to spend time together resulting in close "friendships", inside jokes, more shared experiences. Can only suggest that you go with smiles and steel spines. Perhaps go loaded with questions about their lives. Such people love to talk about themselves. Be sure to ask for recipes for anything they have brought or produced, even if you find it inedible.
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Additional polenta idea: Make polenta per package instructions. Pour into loafpan and let cool. When cold, cut into 1/2" slices, fry on both sides. Shingle in a baking pan, drizzle with (jarred) marinara sauce, then additional drizzle with vegan white sauce. Bake until bubbly and edges browning.
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3 hours ago, Darienne said:
I'll find a vegan lasagna.
Probably requiring a trip to the store, but stupid easy but delicious vegan lasagna = jarred artichoke puree/bruschetta + vegan cream sauce layered with oven-ready/no boil lasagna, more plain cream sauce on top + crumbs if you want.
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@Smithy, can we assume you bought the Desco piece? (I would have although I have absolutely no need or space for i!"
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Flying in the face of all safety advice, my parent used to cook a large unstuffed bird and drive it some 2 hours to a relative's home. Probably over a dozen times. No casualties.
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'Tis Hunting Time—A smallish blog
in Food Traditions & Culture
Posted
Pork Marsala or Pork Stroganoff; certainly schnitzel (with white gravy).