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Everything posted by Margaret Pilgrim
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I had my first delivery disappointment this weekend. The first order I had placed with this boutique market had been "shopped" by store personnel and everything was pristine. This second one was shopped by a shopper/driver from the delivery service. I ordered three bunches of organic carrots at 4.99 a bunch. Two were acceptable, the third had two split carrots and a broken one, a bunch I would have turned down in the store. I also ordered a head of Romanesco which arrived with quite a few blackened tips, again one I'd have rejected in person. I delayed cooking it until last night when I was going to use it in pasta. The interior was badly deteriorated. Annoying at $5 a head. On the shopper/driver's feedback, I checked "needs better quality control". The shopper has the option of texting you quality information and asking if you'd prefer a substitute.
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I totally understand but (and I hate people who say "Yes, but..." 😄) I have a handful of friends and relatives who have multiple degrees, have been all over the world but have somehow remained untravelled and culturally tone-deaf. Social obtuseness, if you will. Their professional and business success has allowed them to swashbuckle through life without noticing their negative effects on people around them. I don't think they qualify as mentally ill bur rather monumental PIAs.
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Thank you also for catching this. They are obviously hen-of-the-woods, maitake. I've never had matsutake.
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Many thanks. Definitely hen-of-the-woods. Typing too fast for my own good.
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The (holy) trinity: gf, talented wife and Henry.
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We each need a Kerry Beal in our life.
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Like bug-zappers and microscopes, books are only as good as the use to which you put them. Between the kitchen end of it and our wood-fired oven, I probably have 15 or so benchmark or reference books on pizza. I would guess that I've used fewer than 10% of the recipes, more of the technique, virtually none of the history and background. With foods that you repeat often, you reach a plateau at which the process and product meet or exceed your demands, therefore "it ain't broke".
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Coat-tailing on this existing thread, I want to share a stupid-easy ice cream dessert. I used this merely as inspiration. My interpretation = premium vanilla ice cream (softened), strawberries cut into quarters or eights depending on size, pitted Bing cherries cut into halves or quarters, minced Meyer lemon zest, toasted slivered almonds, torn fresh mint. Packed into a rectangular crock lined with parchment paper, leaving several inch paper to cover and ease removal. Frozen overnight. Brought out after main course, before cheese, The brick pulled out easily by the parchment wrap, cut with sharp knife. Sublime! Served the last slice to grandkids last night. They too loved it, and went home determined to make it themselves.
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Making a whipped/aerated cream cheese spread with a Bamix
Margaret Pilgrim replied to a topic in Kitchen Consumer
Lemon juice as antioxidant -
Perhaps some input here.
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I understood that but felt that a liquid addition might be more in line with the recipe balance. I wonder how the end products would differ, method to method. Ah,,,,time for MC, or a side buy side comparison..
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I would re-hydrate it in the recipe's liquid. I sub green walnut wine for a portion of the liquid to make sublime walnut bread. Might this work for you?
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Hear, hear!
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Making a whipped/aerated cream cheese spread with a Bamix
Margaret Pilgrim replied to a topic in Kitchen Consumer
Would subbing microplaned lemon zest (maybe Meyer) create the desired flavor? -
But weinoo shows us how to achieve this in our own simply equiped kitchens by observation and reflection.
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Husband has a favorite phrase. "Some people have done something 200 times and have become expert; others have done it "once" 200 times and learned nothing." Obtuse remain obtuse.