Margaret Pilgrim

Or you can use aluminum foil. But IMHO corn husks add a degree of flavor. Maybe not. Maybe they just make the kitchen smell good.

This made for "food after oral surgery", not for company, custard. Did the trick. Was gone in 24 hours, as was any pain from husband's extraction.

I have never considered saving zucchini as such. But I can easily see freezing cookies, breads and cakes, as well as putting up some pickles, sweet and dill. You might even successfully freeze zucchini latkes. eta I suddenly love the idea of zucchini cottage cheese dill bread.

I used to make them with some frequency. Sometimes I'd buy the masa ready to use from La Palma market o 24th St., and sometimes making from harina. Fillings = "tablecloth stainer" or green chili and Oaxacan cheese. Important to access husks that are moderately fresh, i.e., not sitting in the store for a year. Otherwise, pretty straightforward. Both folded or tied eds. No pics on this computer; maybe when I get home...

Another candidate for my last supper.

We have had a KOBE for 5+ years. It's good. But the effectiveness and owner satisfaction with range hoods depends on how one cooks. I turn out three meals a day, 7, cooking on high heat several times a day. Although I put the louvers in the dishwasher pretty regularly, schmutz accumulates inside the hood. In theory, one should wipe down the interior of one's hood once a day when in regular use. I don't.

One of my most favorite foods. Even without butter. There used to be a gentleman at the Civic Center Farmer's Market who sold hot, baked sweet potatoes. On a cold, foggy SF morning, they were heaven! Then he stopped. He said the the health department wouldn't let him sell them because he didn't have a "commercial kitchen". For the love love of.....

Wouldn't these be loverly...but at $9.95 for 25, their pretty cher. We go through that many in a day.

Oh yeah,. A popular macho trick. Anyone remember tucking the flap of a matchbook inside, bending a match out and flicking it lit? Until they started warnings about serious burns from setting the entire book on fire. Actually, anyone here REMEMBER book matches?

That's today. The one in his mind's eye is and

We've been pretty happy with homemade cheesesteaks. We have decent bread/rolls here. We slice decent steak thinly and sear (only) on a very hot stovetop griddle, onions grilled on one end and provolone melted at the end. We have had no problem melting provolone. We think our rendition is really good...but it has little relationship with the ones we've had in Philly. i.e., our meat is medium rare and juicy.

Try this recipe for Salmon and potato cakes with ginger. Calls for fresh salmon but I use what's on hand.

We still use a match to light the stovetop; burners in the country. Thankfully, the ovens light off a pilot. But would someone PLEASE develop a real "strikes-anywhere" match"? I am so old that I remember when matches really did light when you dragged them across a rough surface. Diamond brand hasn't made a decent match in decades!

If we don't set these (absurd) quests for ourselves, what's it all about? eta. mine is trying to duplicate the Cornish pasties husband remembers from the Woolworth's lunch counter in mid-century Butte, Montana. Try THAT one on... Yes, we've returned and sampled all of Butte's current offerings. Mine come close, but no cigar.

You are sweet to try to recreate this food memory, but husband and I agree that this is one of those foods that you have to resort to a diner or truck stop. Homemade is just to upscale to hit the mark.

Had I camp staff like you, or visitors like Ed, I'd have dug camp also.

Riiiight. I also hated camp!

I have had good results with flavors, by infusing the crushed agent (coffee grounds, fresh mint, basil, ginger, cinnamon bark, etc) in the milk or cream overnight, then straining. Is this too naive a method?

Husband would starve if he had to pick neck bones. (they were his mother's favorite cut.) I serve just about everything boned out, if only to make sure that meat isn't wasted. But, me? Toss me your steak, chop, and, yeah, neck bones. Even pig's feet, I "vacuum" and leave a tidy pile of bones on a bare plate.

This all sounds interesting. Our bane when traveling is when our host sizes us up and sends us to some frou-frou restaurant that could be anywhere instead of a place with local food and culture.

Wonderful example of individual taste and taste imagination. Figs on pizza are a given for me, but I have to think a moment about a fig pop. However, if you say so....

19 years on eGullet. My experience was one of early and kind shepherding by Robert Buxbaum, who encouraged me to persevere as an outlier from California with a single focus on French food and travel. I drifted away as I found more active French conversation on another forum, and was only recently encouraged to take a look at the Cooking Forum on eG. Good advice. Good people, good shared input.

First, portion it into maybe 3 parts. You have a better idea of its size or the number of servings you look for. So, #1, I’d make zucchini latkes. #2, a Med stew, faux ratatouille, tomato, onion, garlic, red peppers if available, basil. Serve room temp or as pasta sauce. #3, cut into battons, fried as tempura.

Unless fruit (and tomato is after all a fruit) is on the verge of overripe, I find that leaving them out at room temp for, say, 48 hours greatly improves the flavor. And of course, we never refrigerate tomatoes.

No bingo.