Marmish
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Posts posted by Marmish
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Wow. I can't believe that letter! I can't wait to hear how your meeting goes. I agree it might be time to move on. I love how people who have never done the job and HAVE NEVER EVEN TAKEN THE TIME TO TALK TO YOU know best. And yes, I was yelling just there. Sorry. Grr.
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I just back from a couple weeks in Nashville and Budapest and am trying to remember further back from those memories, so I may be incorrect, but I belive that the fourth cocktail was the Rivera (pineapple infused Campari, gin and Maraschino).
Toby
Yes, that's it. It was the only one I didn't try. Darn, I have to go back to The Violet Hour.
Oh well, it's a rough life, but someone's gotta drink it. -
Has anyone made Grandma's All Occasion Sugar Cookie? If so, what were your thoughts & experiences in working with the dough and how did it taste? I am considering it for using cookie cutters on it. Thanks.
I noted sugar cookies in the list I compiled, so if you search back or use the google search you should find something. I haven't made them myself.
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I think it's creepy, too. Seems like invading your personal space, although I'm sure it would be appreciated by some.
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Sorry to hear that, Randi. We had a bit of a shock today too, as the director of our community center passed this morning.
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That's me on the left, and my friend Rachael. She wasn't able to attend any of the other events, but I think she has since signed up on eG.
eta: Luckgirl, thanks for the compliment on the slaw. I loved your beets, too. I am supposed to eat lots of them, so it was nice to have another way to prepare them. Hopefully, we can look you up when we come to Cleveland again. I enjoyed talking with you and your hubby at TVH.
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After many years of throwing away the seeds from the tomato, I have learned to harvest the seed pod intact as tomato caviar. A trick from Jose Andres. I don't know how many people you will be having but they are definitely a sensual treat. Topped with a little extra good EVOO, salt and maybe some lemon basil. Yum!
Can you tell us more about how you do that? Sounds really interesting!
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Ingredient lists are not copyrighted. I usually use far less or even no onion, and lots and lots of pepper. I may sub granualated garlic or garlic powder, depending on how much time I have and what's on hand. Yogurt or sour cream, doesn't really matter. Otherwise, don't change a thing.
Coleslaw from the Complete Meat Cookbook, Aidells and Kelly
4 cups shredded green cabbage
2 cups shredded red cabbage
2 geen onions, thinly sliced
1/2 cup thinly sliced red onion
Dressing
2 teaspoons minced garlic
1 cup mayonnaise
1/4 cup sour cream or yogurt
1/4 cup brown sugar
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Salt and freshly ground black pepper
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my photos from Sat. dinner:
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It was all yummy! I was too stuffed for dessert - so no photos. lucas mentioned that he really liked the maple syrup on his rib (which was delicious, but a bit spicy). I thought the cole slaw was a perfect accompaniment, Marmish!
Thanks!
I really love that coleslaw. We can eat a whole head of cabbage between the two of us. I figured any coleslaw in a meat cookbook had to be pretty darn good! It's from the Complete Meat Cookbook, by Aidells and Kelly.Your pics are great!
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French fries. Piles and piles of hot, greasy french fries. Maybe tomorrow I'll go to Sub Tender, where you can get a lunch bag sized bag of Garlic and Butter fries. By the time you get back to work/home with them, the bag is transparent.
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It was a wonderful weekend! Sorry, it may take me a while to post photos. At the Maxwell Street Market, I stepped into a divot between two sidewalk slabs and wound up on my back, with a dislocated right shoulder.
Oh no! That's not the kind of souvenir you are supposed to take home from Chicago! I hope you mend quickly.
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Wow. I had a blast and really enjoyed meeting everyone! From cocktails at the Violet Hour where we felt like red carpet guests - Oh, you're with eGullet, right this way <grand flourish of the curtains and slight bow>, to the scrumptious chocolates that my trusting new friends left in my care overnight, which did indeed make it to the party, to the dinner and fellowship at Saturday's dinner, everything was WONDERFUL.
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Guess I should tell you what I'm making for dessert!
I'll make a couple of either pear or apple boirrottes(?sp) and find some nice fruit to put over them with some heavy cream (don't think I'll bother to whip it unless someone is feeling strong and energetic).
Also if temperature and time permits we'll make some dark chocolate cups, pipe some creme brulee into them, and top with a disc of brulee'd sugar.
Kerry,
I checked and I unfortunately do not have 6 or 7" cake pans. Sorry.
Ok then, I guess Alex is still hauling them along. Thanks Alex!
I have two 6in cake pans.
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We used to have a bottle of coke syrup in the house. Came from a pharmacy. Not sure what it was meant to treat, but I sure liked sneaking a gulp when I could.
db_campbell, you rock! This is why I love eGullet. I see you are pretty new around here, so welcome, we definitely hope you stick around. Tsquare, I think coke syrup is used to settle a queasy stomach.
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I have talked to Kerry a little bit about potentially picking her and Randi up in order to facilitate getting out to the workshop on time. If there's time, the easiest thing to do would be for them to get to Chicago, take a taxi to the hotel to drop things off, and for me to pick them up there and drive out to the chocolate workshop. I can fit 4 in my car (5 if they're small and friendly - it's tight for three in the back seat), so I could potentially bring others from the hotel too. If there's anyone else at the workshop with a car, that could give us more flexibility on the back end.
Kerry - can you post an updated list of who's planning to be at the workshop?
I can certainly be "phone central" for everyone and don't mind giving everyone my number to coordinate. If the returning train schedule is an issue I am willing to chauffeur afterwards.
This is the attendee roster I have, not sure if it's the most accurate:
Jean Blanchard - if not attending the bread wksp, likely driving
Alex
prasantrin
Heather M
TammyLC
me
Kerry Beal
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Tammy (et al),
I have been planning to BBQ some form of pork but if we're already too meatcentric, I would be happy change my plan and bring an appetizer, salad or side dish instead.
What do you think?
=R=
BBQ please! I am planning my side(s) to go with your BBQ!
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Fr old timey, spaghetti and meatballs, and not a chain like Bucca, would be Sabatino's. Feels like the 1950s, with flaming desserts and roving musicians.
Sabatino's
4441 W. Irving Park Rd.
Chicago
(773) 283-8331
That's what I immediately thought of, too. Very old school.
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Ok all you chocolate workshop people - I've got to start doing some planning. I will haul along a couple of molds, I'll bring some chocolate to work with. But what shall we learn? I suspect the basic emulsion for a truffle ganache, how to temper - the really important one, we'll do a bit of molding (because our ganache may not be as firm as we'd like to make truffles)...
Any specific things folks want to learn?
I want to make bark with lots of nuts, but I guess that's just tempering chocolate and mixing nuts in?
I'd really like to see some dipping, too. Will there be dipping?
But I'm just happy with anything, as long as we get to eat some of them!
I'd vote for dipping, too. Truffles would be great, if possible, especially how best to make liqueur-flavored ones, and perhaps a discussion of unusual flavors, à la Vosges.
If someone can bring along some thinly sliced really crispy cooked bacon, I'll bring some smoked salt and we can make bark with that.
I can take care of that!
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I've sent pms to all those signed up for the chocolate class with directions. If you didn't receive it, please let me know. Apparently the first time I sent it, I must have done something wrong because it appears no one received it.
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I had only one container from NY and thought it was fine. I usually buy Oikos, though, since it is in a slightly smaller container, also comes in a large tub, and I think the 2% is better than the Total 2%. I almost never buy any type of fruit yogurt, and prefer to add my own honey, so I can't speak to those types. In the Yogurt-making at home thread I posted my Greek friend's mother's directions for yogurt making. Lots of other good info there if you are going to make your own.
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If there is a good Asian tea house or a tea establishment in the Chicago area with a reasonable palate, Dance and I would like to know.
I don't know much about tea, but this shop is in the town I work in and is accessible by the blue and green lines of the El, or the Metra.
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I got The Ultimate Muffin Book after getting their ice cream treats one from the library. So far have made the banana, strawberry jam, and applesauce muffins. The strawberry ones are ok, the banana was very good and the applesauce I have not tried yet, but they have 1.25 c of unsweetened applesauce in them, so I imagine they are very moist.
I like this book, and had my husband, the main muffin eater, tag ones that sounded good. Since we marked about 20, I think I'll be ordering this book. One think I don't like about it, though, is that there is batter left over. I love that Dorie's recipes make exactly 12 cupcakes (or 6 large ones). I started using small souffle cups to bake the rest of the batter at the same time. I've had about the same amount left over from each recipe. Any suggestions on how to avoid this upfront? I already fill the tins quite full.
edited for spelling
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Maybe a simple spreadsheet like this one for Martha Stewart's Everyday Food?
Cooking for 50 Senior Citizens
in Cooking
Posted
Ooooh, that's a great description! I think I'm going to have to steal that one!