Margaret Pilgrim

I remember canned bacon associated with the DAK brand. Maybe we bought it at Cost Plus, an American import retailer, and maybe in the mid-60s. I remember its having excellent flavor and seductive aroma. At the time, we preferred it to either butcher shop or packaged bacon.

A reasonable response.

How have I missed this thread! Do you need someone to sit with my favorite blog-kid so you two can go out? We won't get into too much trouble. Or entertain your inlaws. Or I can do kitchen wash up, assuming you are moderately anal as you cook. Will walk cool pets, as long as over 30 pounds, cats excepted. FEED ME as you feed you.

The immediate post-war years in America were some of our darkest. Relative technology (canning, freezing) + gelatin + middle class pretensions -> some pretty awful concoctions. Such as a passed on family recipe for "Maddy's cranberry salad" = raspberry Jello, half pint sour cream, can of cranberries. Or "Lime pineapple salad" = lime Jello, flat of crushed pineapple, half pint of cottage cheese. Somehow, we all survived. Even if these didn't.

It may not be the most glorious tribute, but candle blown out with due ceremony, son buttered up a worthy celebration. Wishing Gully many, many more.

First, kisses for mentioning Senate Bean Soup, a favorite of my father that I haven't heard mentioned indmany decades. And re your new acquisition, If it works, use it! I have had three Bamix. One put together from the core picked up at a flea market augmented with internet sourced parts, the second a mint-in-box from several decades ago, and finally my pro model, I finally allowed myself. The latter lives in the city; the new/old model is in the country and the cobbled together one is still going strong at our son's. And/but, yes, don't turn your back unless you want a silky puree!

My son just left from a lunch visit during which we were discussing air pollution from cooking. He is a tech-gadget afficianado/nut and described the reading he recently recorded from cooking such seemingly benign things as crepes, which pushed his kitchen past 1000 whatever-units 3-4 times unhealthy. I wonder if coffee roasting would have an impact on air quality or if it just emits aromas.

Bouncing of blue_dolphin, I have only recently learned that I can freeze fresh clams and mussels for a close to instant pasta. I select them from a tank at a neighborhood seafood shop, and just plop them in the shell into the freezer. No noticeable change in quality, texture or flavor.

"In the beginning, there was eGullet which begot the genre of food forums!"

Indeed. Ranch is my own idiosyncratic addition, in fact this was the first time I added it. Joe's is fine on its own and a canvas for your current splash.

Agreed. I particularly like making yogurt by residual heat.

Husband headed to the country so I'm back in funky dinner mode. ->Things he doesn't like. A San Francisco classic, Joe's Special: ground beef, spinach, eggs. Garnished at will. Me? Catsup and Ranch. Yum.

Down the internet rabbit hole, I found this video which discusses/uses a handful of both herbs and spices.My Yunan fr Some interesting commentary on technique also. I like the idea of only partially cooking the "green stuff" and letting it wilt further from residual heat.

Chicken schnitzel. One large half breast -> 5 pieces this size. One left over for someone's tomorrow lunch.

Cucumbers and mushrooms, ranch. And scamhi, I spooned your salad over orzo. It wasn't your plate but it was delicious. Many thanks for the inspiration.

We have every ingredient on hand! Will copy tonight. Many thanks!

Succinctly, it didn't taste good.

Meticulously following a published recipe for a Michelin restaurant's celebrated Corona bean dish, I turned out this mediocre plate. Tomato sauce, feta and toasted crumbs. Husband hated it. I got down enough to call it dinner. But refusing to waste Gigantes, whch I love but more important, respect, I drained and washed the beans! Not back to square one, but they will live to fight another day.

Indeed! Just as Julia Child's would be green.

Thanks for this. Yes, these crumpets had a last minute inclusion of baking powder solution. From my perspective, several day old crumpets were similar to US commercial English muffins. What I appreciated about the homemade crumpets was the fresh bread aspect. They were chewy but not tough, crispy edged when toasted but not crunchy. The Guardian instructions I followed had one baking both sides on a stovetop grill. re both Anna and liuzhou, I have yet to see how they are "completely different". Major differences appear to be in characteristics that fade with freshness.

One could easily make an EMcM with the above crumpets. What we need are definitive parameters of each.

Yours look like our commercial "English muffens". I make what the instructions call "crumpets" which are essentially the same.

Grilled baby zucchini with salsa and crema Sepia spaghetti with clams. We prefer "white pasta" with added squid ink. More intense flavor. But lots of garlic and butter made this quite alright. Downright delicious.

Don't risk it. There is a tithe on "best friend's father's prosciutto wrapped melon". Drop in on parents then slither down the street for apero.

Thanks for these. The one(s) we were chasing were sugar free, literally eau de vies. Pure flavor in alcohol. But these would be very interesting ice cream inclusions.