Margaret Pilgrim

One man's gadget is another's major purchase.

I think that the question really regards how closely a recipe needs attribution or substantial change from another previously published recipe. I think there are US guide lines, maybe not same as European or International. Someone?

This would make an interesting eG thread.

Looks and sounds great! I remember many years ago making a similar intense mushroom ragu for a little Friday night dinner party. One guest took a bite and no more, finishing everything else on his plate. The next day his wife explained that he couldn't/didn't eat meat on Friday. She was astounded when I told her that "that wasn't meat!" This is a very substantial dish that will satisfy hide-bound meat eaters..

Because you're a real cook.

I think/thought that was essentially what I said. 😃

Funny re tenderloin for holidays. When I see a tenderloin on the table, I subconsciously think "lazy host/hostess". Easy to cook, easy to slice, easy to chew but little gustatory reward. But, ah, they made sauces!

1-2mm thick. Really? Under 1/8" thick? I can see 3-4mm but 1-2mm seems unmanageably thin.

I am reminded of an older friend who used to save unopenable jars for me to address. I used to take her shopping, and told her to separate items that she would be using immediately and have the checker open them for her. We were at a Safeway and the male checker was delighted to oblige. Except he couldn't budge a lid, twisting and torquing, grimacing and finally turning to another checker for help. With half the front-of-store staff on her case, her jar was finally "ajar".

Yes! Aslo magic with roasted figs. But discretion is the key. A kiss, not an assault.

We've been making this for years. And, yes, black pepper with pears. Glad to read this pie has fans.

Not a bad idea/tool. There was the Thanksgiving at a relative's house at which her husband and I were in charge of mashing the potatoes. Trying to work together, we managed to dump the entire pot of potatoes down the garbage disposal. The two of us quickly looked at each other in horror, then with cold water running. we retrieved the scalding hot potatoes, rinsed and mashed. No casualties that we ever heard of.

What to learn on this thread: We get so locked into what is familiar that we have blinders to what can be that might be more convenient. it has taken me many upslaps to the head to admit that stuff I love but never use can be moved. Duh, but hard to admit.

Anna, this is an omen. One of my all time favorites.

We were married at the height of Campbell's "make it with soup" era. Husband admonished me, a very novice cook, that he never wanted me to cook with canned soup. So he comes home one day and asks what I'm so busy making. "Cream of mushroom soup. The recipe calls for it!"

I think I have already posted about our recent reorganization but will do so again in this apt thread. For a number of years husband has nagged about moving the freezer and grocery backstock up from the basement which is accessible by narrow, steep and almost circular stairs. Long story shortened, we got rid of a piano and moved a huge chest from our breakfast room and into the piano's spot, had movers bring freezer, shelving and binned groceries up to the breakfast foom. While I was the foot-dragger in this move, I can't overemphacize how almost deliriously happy I am with how stupid-convenient this nee arrangement is! Flour, sugar, spices, bottled condiments,etc still in the small walk in pantry off kitchen And 8 feet around the corner, the new "pantry-nee-breakfast-room".

I love it! For years we attended the huge antique car show at Hershey, PA. Everything from fully restored to the zillion rescued parts needed to restore your own or almost build from scratch. I understood little of what I saw except for things I just thought beautiful. I always fantasized about buying a dozen hubcaps to use for a dazzling dinner party course. Sensibly, never did.

Husband declares it the Holidays at some point with a request for eggnog. I make it to order in a pyrex cup. One organic egg, about 2 tablespoons superfine sugar, about 1/2 cup whipping cream. Beat together until frothy. Add a splash of each cognac and dark rum, about a jigger each.. Grate nutmeg on top. Serve in balloon glass. Two per season allowed.

From my experience, 6 to 8 is the amusing group for this demographic.

Really. + or - $150 is an easy tab for some. And this kind of romp is deliciously tempting.

Actually, Anna, I would hazard that a sizable number of high-end diners have no idea what they’re eating. Either what’s on the plate or in concept. They’re just checking boxes off boxes on a status list.

So I looked up this Geraldine DeRulter and see that Time Mag described her as "consistently clever". This piece validates that writing tone. Professionally clever i seldom find particularly amusing. Kind of like a laugh track on a TV show. I have to wonder if this entire evening was staged to create content for this kind of piece. "Hey guys, there is this place that makes really stupid food. Let's go pull their leg."

There is a lot of fraudulent food out there. Essentially it’s in the eye if the beholder, I.e., yours, mine, the author’s, Mr. Michelin’s. But my point remains that the author should have known more about what to expect when she booked,

TA is hardly doing research,

What you say, Kenneth, is absolutely correct. What I held back from saying was my impression of the diners at this table. They came across (to me) as extremely callow and inexperienced, the purpose of their writing incendiary and self-serving. Either their meal was a bad as they described or it was (as is sometimes current fashion) meant to be "amusing" (for those who are so amused.) In any event, they should have had a handle on the chef's concept and what/how they would be served. in short, I find them publicity seekers, little more.