Margaret Pilgrim

Onion soup

Totally agree! Gnocchi need to be properly cooked.

Roger. I think I’m being dainty/refined the first go around, then say “To halibut” and spread on some more.

They are indeed fortunate. Incredibly blessed.

Your quest reminds me of Sunday lunches my mother used to put on. She didn't attend a church, but her grown family would gather after their assorted services. My closest friend, Jewish, would attend Presbyterian services with me, brothers married to Roman Catholic and Episcopalian women, assorted kids, sat around our table for roast capon and trimmings. My friend's mother phoned, after a handful of these meals, begging my mother for her roast chicken recipe that her daughter was demanding. Was the fowl that great or was the exuberant comaraderie the seasoning?

I am so bummed. This morning i checked out CBS Sunday Morning and caught the teaser about the day's topics. Rancho Gordo was last to be mentioned and last on the day's menu" so I guessed that it would be last of the 5 features. Since I can't abide Jane Pauley, I switched back to ABC, planning to return around quarter to the hour. And, damn, if they hadn't already aired the segment with Rancho. Didn't enhance my love of Pauley or CBS Sunday Morning.

Our habits are interesting. I use my Cuisinart maybe twice a year, if that. My reach-for is the Oster mini-food processor attachment and my indispensable Bamix immersion blender that I use almost daily. I probably shouldn't have bought a Cuisinart steam convection oven. So far, probably a year, I've used it for warming croissants and baking beets and potatoes. One baguette effort. Again, habits are hard to change. I love our panini grill but haven't used it in maybe a year since I moved it less convenient storage. We don't have a crockpot, instantpot, air fryer, electric coffee pot.

Back in the early 1900s, my father used to stay around at mealtime in the home of a playmate with Southern European roots. He would come home with garlic on his breath, to his Maine bred mother's wry comments.

Kurobuta chop with "roni" and greens. I get cap, tail and bone cuz I'm in the know.

I cook to get three meals on the table every day. Covid -> we don’t eat out or bring in other than groceries, no takeout. No dinner parties or big family tables. So my get up and go has got up and went.

As I get older i have pared down my busyness of food combinations because I've become too lazy to prep more than the essentials.

Grilled in butter white cheddar, sweet onion slice, Dijon mustard on seeded whole grain bread sandwich with kosher dill slices and a seeded jalapeno added after cheese had melted.

Interestingly, I enjoyed a spectacular tuna sauced spaghetti at a Portsmouth, NH bistro. = barely seared tuna chunks in a very spicy tomato sauce. The contrasting sear and super tender "raw" interior could not be duplicated with canned or confit tuna.

In France no one would have blinked an eye. You can buy it in any supermarket. Here, maybe just ask for it with a French accent?

Yes, we also need to have one dose of fruitcake during the season.

At home, breakfast is usually some kind of bread (toast, croissant, English muffin) and coffee. In the country, especially fall and winter, much heavier. This week = yeasted waffles, fried hominy and eggs, hash browns and eggs, soft boiled eggs mooshed with buttered toast squares, corned beef hash and eggs. Will return to town tomorrow and not touch an egg for a couple of weeks..

Wouldn't it be boring if we all cooked alike, ate alike, had nothing diverse to contribute to eG?

Jeez, man, you COOKED tuna? Haven't you learned anything on eG? For $15 you could have just opened a jar of Ortiz. Of course, it would have created an entirely different plate.

Viet pork patties (lemongrass, green onions, fish sauce), rice noodles, lettuce cups. Asparagus.

I don't drink eggnog but husband does. His single serving = 1 whole egg, about 1 and half tablespoon sugar, about 5 oz cream, ounce each brandy and rum, whisked with immersion blender, dusted with fresh nutmeg. He gets two a season.

One joy of eG is the size of and variety among our posters. How in discussing one product we can be made aware of infinite ways to handle it, eliciting reactions from "Why didn't I think of that?" to "Bleehk!", each of these valid. Our professional gurus are as varied as we are and are admired or disdained here, as one might expect. If you travel, whether you dine high on the hog, peasant fare or urban street food, you soon learn that every rule is broken somewhere, usually for the better. On eG, we read and we learn from each other, sometimes trucs that help with our cooking and enjoyment of food, but always that we have different tastes and expectations. One man's absolute is another's ticket for experimentation. Not one of us is right or wrong. While I'm on the soapbox, hard shell tacos are an abomination.

Just read Anna's link. That is kinda how I butter my toast. Never thought it odd. Just adding a little butter where a little more butter might make it better.

Butter on a sandwich or slider/burger bun...NEVER! If anything, you warm the bun in a buttered pan

Or food writers/critics!

I acknowledge being out of step and even out of bounds, but I find many popular/cult chef authors' books demanding beyond necessity. There is an axiom in mechanics that says if you have a process that is prohibitively expensive, you put the laziest employee on the project and they will devise a simpler and more efficient method. It does create a body of work that is salable, but at what cost to the many buyer/reader/users who plow through excessively labor and time intensive recipes. I am not at all referencing this book...