Margaret Pilgrim

There are many on snd offline articles describing the tenderizing effects of soaking chicken overnight in dairy. Lactic acid etc. What sort of evidence are you looking for?

This mantra is a universal.

Exactly. There is so much cooking that is second nature, automatic pilot, what feels like common sense. Thinking "outside the recipe" about what you're making should be part of your MO as it builds one's battery of processes.

Tri-tip roasted on the hearth (on repurposed Farberware grill) Sauteed mushrooms, smashed new potatoes with scallions s

Totally agree. We need to take turnips out of root cellar thinking.

Indeed it does. Also try Alice Waters' fennnel, mushroom and parmesan salad.

Last night, arrival in the country. House freezing. Asked husband what he wanted for dinner, not much wanting to budge from front of fire. "Something simple and fast" "How about hash and eggs?" "Fine!" No pics since if you've seen one plate of canned hash topped with fried eggs, you've seen them all.

Round only lasts until the first slice is cut, then it's a Pacman.

You make hollandaise, I'll make lemon curd.

Too bad we didn't meet some 50 years ago. I remember many martinis accompanied by smoked oysters heated over a candle. While I still enjoy an occasional martini, I so overindulged in warm, smoked oysters (on an empty stomach) that I've relegated then to the fond memories category. And I did once own an Ulu knife. It didn't fit into my regime and I worried about other householders injuring themselves to it passed it on. It could have been an outstanding kitchen aide had I kept it around and added it to my battery.

Chicken Katsu, tonkatsu sauce, shredded lettuce, rice. A surprisingly better result than normal: shattering crust, juicy interior.

INTERESTING! Does this really work? If so, I am eternally indebted!

@Duvel An outstanding choice. A continuation of precision, graciousness and whimsy.

Thanks! That works.

More detail, please. Gently sauteed? Poached? Serve warm or cool? Any left for me?

Winter soup. Green split pea + green pea + ham + orzo (to fill in the chinks).

Should have been named "Buddha Jumps the Shark".

Being West Coastal and having Peet's within a couple of blocks from us, I'm devoted to their single origin Ethiopian, Kenya auction lot beans. Either is exceptional, and I sometimes blend the two.

To use up excess egg yolks -> creme caramel I have finally calibrated time (80 minutes) and temp (300F) for MY OVEN in order to achieve maintainable height and no interior bubbles.

Vanilla is (more) often (than not) pernicious.

Amen.

Old fashioned Guinness on-bone lamb stew. Simple, clean, classic, superb. Meat fell off the bones, gravy sang.

For decades I called my mother at/about midnight every year regardless of where we were. When she passed, I decided I could finally go to bed when I/we wanted. We are always awakened by fireworks in our neighborhood. But this year, some tyke had one of those "goose horns", was allowed to stay up and honked the new year in for half an hour!

By request, (SF Mission district style) prawn cocktail. Prawns, prawn water, catsup, salsa Valentina, avocado,cucumber, onion, cilantro, LEMON. House tostados. Fue muy bueno!

I recently wrote elsewhere about the 'chicken and rabbit" lady who came to town and delivered freshly killed product. I distinctly remember the day my mother called me in from play and told me it was time for me to learn to draw a chicken, and not with crayon. She said I needed to know, as in "What if you marry someone who hunts?" I told her I would ask the guy first and if he said he liked to hunt, I would tell him "No". So I learned to "clean" a chicken anyway. I still remember the warmth and the aroma. My husband grew up hunting elk but never liked it as sport. We get along.