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Everything posted by Margaret Pilgrim
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Exactement.
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IMHO Salade Nicoise is a cold plate, one of my favorite summer suppers.
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Not entirely safe around here. Deviating from general understanding of a well known dish can get heated push-back. I have added an herb or spice to a classic and been thoroughly lambasted.
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Thanks for this. Hard boiled eggs, capers, cornichon, tarragon, garlic and chives combo. Will definitely make.
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Hm. Chefs and grannies tell us that our hands are the best kitchen tools. Maybe we need a thread on mixing with our hands?
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@liuzhou, Proper by American butchering style. Billions of people eat goat cut as their respective cultures dictate. The expensive goat in the linked article is broken down in the American style which produces/provides totally different cuts. The operative word was "price" and the context was comparing the price of a particularly butchered goat to similarly butchered lamb.
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You are entirely correct. Should have said "hot".
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It was true in San Francisco and Paris as late as 2019.
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We've simply resigned ourselves to the reality that most of the new/hip, exciting restaurants that interest us will be loud. I recently read quip that resonated: It's not too loud; you're too old.
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The link is instructive. Note that prices for properly (i.e., American style) butchered goat is comparable to prime lamb, as it should be.
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Makes more sense to compare goat to lamb.
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When my m-i-l first served it to me, I thought so too. But, open a new window and consider it a totally different dish.
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In great Spanish tortilla debate onion lovers win.
Margaret Pilgrim replied to a topic in Food Media & Arts
I love the Guardian! -
Tangentially, my m-i-l used to make a delicious sweet potato salad. Using firm yellow sweet potatoes, mayo, dill and sweet pickles, sweet/red onion.
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Husband likes sweet pickle included but it isn't classic.
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I frequently leave out a bowl of potato salad, macaroni salad, sliced fruit that disappears between or instead of meals.
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I finally learned the key to potato salad: tossing the still warm potatoes with a spoon or so of white vinegar before adding the mayo. Our style includes chopped dill pickles, sweet onion, fresh (or dried) dill weed, chopped hard boiled eggs.
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Some years ago I broke down a goat for a barbeque in the country. This was a medium sized animal A neighbor had raised the goat, killed it and hung it but had no idea how to butcher it. Somehow I was elected. I just considered it a large lamb, breaking it into limbs and cage, then into smaller cuts for grilling. The main thing I remember is that it took a lot longer than we anticipated, like maybe 4 or 5 hours, with sit-down wine-breaks.
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As suggested above, goat is a delicious and very approachable meat. And since it is often the prime protein of Muslim cultures, it is frequently Halal butchered. I.e., you go to the farm/ranch choose, making eye contact with the animal of your choice, and it is dispatched for you. Else, goat is available in Halal meat shops. The frozen goat parts I have bought in random butcher shops have been disappointing. Best wait for culturally authentic,
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Sliced beefsteak tomatoes...and "Philly" cheese-steak sandwiches. (Griddled thinly sliced sirloin left rare, onions, provolone; pickles and jalapeno for me)
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A gorgeous bowl! But how do you eat the corn? Pick up? Lots of paper napkins? Not served at dinner parties?
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What is confounding on this and many specialty food threads (eg pizza) is that we each have in mind's eye a model we consider perfect, a goal. And they are each idiosyncratic. Like the original shaggy dog story.
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Is THAT what much of this is about/
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Thumbing through my ice cream file I came across this superb chocolate sherbet. It is that wonderful paradox of lean and luxurious. A great dinner party finale.
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I'm interested in what appears to be a pierced spoon in weinoo's linked Dana Cree's ice cream tutorial. Anyone know this tool?