Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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Think not only of stuffed pastas but also the super fun and and interesting hand formed ones like strozzapreti and plci. More like playing with Pla-Doh than cooking. Pasta Grannies is a great source of inspiration.
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38 minutes ago, liuzhou said:
While it's always best to be safe, most people here today have free standing induction cookers for their very popular hotpots. Trailing cables are common, but I've never heard of anyone pulling one over and causing mayhem. I think that, in the event of a trip, the plug is more likely to pull out than the cooker and pot to fall from the table.
I have the same set-up and never had a problem.
Well, then there was the time in the country when I was bringing a huge stainless bowl of hot buttered popcorn from kitchen to main room. forgot I had put up the "kiddie gate" in the entrance I used to keep the cat from underfoot, crashed through the gate, knocking it aside, threw bowl and a gallon of popped corn into and across room....plied the cat off the ceiling where it felt it was safe... Murphy's law.
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Ugly duckling plate = Sardinian braised lamb neck with fregola, dilled zucchini. Apologize for the unattractive plate, but it ate well.
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18 hours ago, Anna N said:
Because I’ve eaten in dozens of restaurants where the Caesar salad is only distinguished from the garden salad by its use of romaine instead of iceberg. No fear of running into one of those horrible salty fishes or anything else one might expect to find in a proper dressing for a Caesar salad.
18 hours ago, Tropicalsenior said:Too many people have been turned off by getting a big bite of anchovy in their salad or on their Pizza. They are salty, but if they are finely chopped or used as an ingredient in salad dressing they can be wonderful. I've converted quite a few anchovy haters.
A lifelong anchovy avoider, I have only recently learned that the pricey Italian and Spanish jarred anchovy are quite approachable and a wonderful ingredient in many dishes.
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32 minutes ago, Tropicalsenior said:
At least you're living in a culture that has wonderful food. I can't and won't eat the 'typico' food here!
This is startling to me. What are the elements that offend you? It reads like stuff I could eat every day: rice, beans, pork, fruit.
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4 hours ago, weinoo said:
There's a deep dive on Eggs in Cookery. Here's the part where they focus on Carbonara, one of a member of a family of closely related preparations.
It's also from the Oxford Symposium...Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006
It's interesting that the simplest dishes often receive the most examination. Perhaps because it is precisely their simplicity that encourages variation and hence push-back on straying from the classic.
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Have to admit I've not read this thread beyond getting the gist. Not hard rock miners but back in our youth we spent most of our weekends out of the city, panning and dredging on the Yuba River. Our mining partners were serious about gold but not food. I mean, food was dreadful. The other couple were senior in this endeavor and had established a template. Breakfast, either at a village diner or on the river was bacon and eggs. Lunch was a can of Vienna sausage with Heinz chili sauce. Seems scant but I can't remember anything else. Maybe bread. Tad time was eagerly contemplated, maybe a slice of salami. Dinner was either steak barbequed on the river, salad. Or on a splurge day, dinner in the village restaurant, martinis, steak, baked potato, salad. Early bedtime in camp and tomorrow the same.
I used to chide them that if the four of us escapees from the business world only took on weekend jobs we'd be way ahead of the cost of equipment for this folly. But then I didn't have their gold fever.
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40 minutes ago, Tropicalsenior said:
This reminds me of another hated German food from my childhood. Every year my grandmother made a couple tons of springerle cookies and they were required eating.
To me, they were nasty little squares of anise-flavored plaster of Paris. Oh how I hated them! I always had visions of my teeth breaking off at the roots and even if you soaked them in something hot they still had that terrible anise flavor. To this day, I hate the taste or smell of anise. I used to tell my girls that licorice was made from everything that was scooped up from the factory floor at the end of the day just so they wouldn't ever want to eat it around me.
Christmas time did have one good point for me because she made a black German fruit bread called snitzbrot every Christmas. No one else in the family would eat it so I got their share.
Interesting how flavors are perceived from sweet to savory. I adore springerle and even enjoyed fennel-confit eggplant as a dessert at an outre bistrot, love braised fennel, basil, tarragon and chervil. It is star anise in Asian dishes I don't handle.
I made recognizable springerle several years ago from an internet recipe. Rather fun to make and quite delicious fresh.
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6 minutes ago, Tropicalsenior said:
I wonder how much of that can be attributed to the internet or to television. I've witnessed that influence in action in the 30 years that I've been in Costa Rica. The older generation, 40s and up, would just as soon stay with their beans and rice and arroz con pollo. Maybe once in a while they'll go to McDonald's or KFC but they will not venture out of their food comfort zone. The younger people are more willing to try just about anything. We have sushi restaurants all over the place now. Thirty years ago, no one would have gone to them.
Good points, but these tykes are under 5. Totally innate.
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8 minutes ago, Tropicalsenior said:
...there seems to be no logical rhyme or reason for all of our food preferences. We seem to be born with a natural affinity or abhorrence to certain foods. ...
I have one grandchild who will kill for chicken liver pate (Julia Child recipe); she avoids all vegetables. Her brother will eat broccoli three times a day, literally. Asked what he wanted for sleepover breakfast, asked "do you have any more broccoli?". A third is a carnivore. Just pass more lamb chops. None of these taste match either of their parents nor ours.
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I feel like I'm suffering from anomie. I eat just about everything, and can't remember family plate being forced down me. Away from home, I continued an adventurous palate but to this day can't handle smoked salmon, in fact cooked salmon in any form; raw is delicious as sushi or ceviche, but cooking especially grilling that draws out oils...so indeed any oily fish regardless of how healthful they are (mackerel, black cod et al). Iodiny shellfish. Can't abide star anise.
I am a really cheap date. Love most of the wonderful "peasant" foods mentioned above. Last night we had a wonderful pot of choucroute...saurkraut braised with duck fat, onions, peppercorns, juniper berries, white wine, chicken broth. Ethereal with a couple of Polish sausage and chunk of guanciale.
But we all have different taste.
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7 hours ago, weinoo said:
There's a wine bar in the East Village (Ruffian) that focuses on wines from lesser known places...I've sipped some rather interesting wines here.
Here's a wine which we just had (at home) the other night...
Not orange, but aged in vats, and quite tasty if you like minerals, apricots, and a bit of funk.
Sounds interesting. We love condrieu with cheese, and are on the prowl for other viogniers "less cher". How do you think this would work? How did you drink it, with food or sipping?
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For me, a kitchen should be a place fro experimentation but. not look like a lab, be conducive to work but not feel like a workplace. I need a place to spread out a couple of cookbooks and sit down with a cup of coffee or glass of wine, to develop menus as well as shopping lists. My central work table is as perfect height and material for kneading bread, rolling out pasta as for breakfasting. My kitchen must be a place of life and love besides a place to cook.
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I think the most important thing to consider when planning a kitchen is how one cooks. Scale, frequency, preferred or frequent processes, tolerance for cleaning or amount of hired help. I cook essentially 24/7 but have a very simple kitchen that both works for me and, from their comments, also for visiting semi-pro cooks. Basics laid out for work flow and ease of preparation. Hefty but not fancy appliances.
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4 hours ago, weinoo said:
At (one of) my local bakeries today...
This gorgeous Pain D'Epi, which I just had to have.
Rats...I thought it was yours. Next time...
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Chef David Kinch swears by mustard from Orleans from Martin Pouret.
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1 minute ago, Nyleve Baar said:
They are not growing the mustard between the grape vines. They are getting it from Canada. 80% of mustard seed used to produce Dijon mustard are grown in Canada.
What happens to the acres of mustard we see in fields and among crops in mid France?
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6 hours ago, Duvel said:
Butcher had pork neck on offer ... got a nice 2 kg piece to play with.
Cut it open to make a roulade, filled with a mash of salt, garlic, anchovies and rosemary. Rolled up, rubbed with fish sauce and roasted to a core temperature of 62 oC ...
Served with roasted potatoes (same pan) and a sauce made from roasted onions (still same pan, pan juices and two tablespoons of Boursin). Yummy !
Opening, seasoning and rolling butcher cuts is a brilliant move. Lovely.
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19 minutes ago, weinoo said:
Well, I don't think I do...
If you have a Simpsons one, they're going for $35 on ebay...RARE The SIMPSONS UNOPENED AMORA "DIJON MUSTARD" GLASS JAR- FRANCE/1997
They are way post Simpsons, and we have nothing collectible “mint in box’.
18 minutes ago, weinoo said:Your grandkids have certainly figured it out!
You got that one right, Sherlock!
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1 minute ago, weinoo said:
That's one way to look at it. Another might be called hoarding!
You don’t have grandkids. These have all been acquired “by special request” within the past 5 years, and better hire a goid defense lawyer should you get rid of or break one.
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2 hours ago, Eatmywords said:
We grew up on Amora and though I've never done a heat test w several I've sampled from the above list, I remember it having that extra kick.
Not a dijon but I quite like the all purpose Alstertor Dusseldorf german style. (Don't ask how many mugs I have. I can't bring myself to throw them out : )
Totally forgot that it was Amora who pushed so much mustard through our pantry with its rotating Character glasses, although Amora is not a kid-friendly mustard unless one is French or German, I would think. Surprisingly, we easily got through all this mustard!
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40 minutes ago, weinoo said:
Perhaps if you didn't spend so much time at Trader Joe's, and studied your geography instead...
“Class, what city is the capital of Burgundy?”
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I think you would like Amora. It does a wonderful job on your sinuses.
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6 minutes ago, Duvel said:
I can echo the praise for the Fallot mustards. My favorite is the gingerbread variety - mellow, but with a superb flavor and a great base for sauces accompanying game and fowl ...
We were introduced to pain d'epices Fallot mustard at a chambre d'hote in Chalon where it was used in their vinaigrette. Superb!
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Making Pizza at Home/Homemade Pizza
in Cooking
Posted
Had you wanted to, would this dough have been amenable to being rolled out thinner?