Margo
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Posts posted by Margo
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Nice! Can't wait to see the final product.
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Best travelog ever. Thanks so much!
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Because I realize I am not alone in my addiction: #20 Griswold Cast Iron, #89 Jambon-Beurre
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My mother and I will spend 2 weeks in Berlin, May 21-June 3. We'll be all over the city visiting museums and architectural high points, and staying near the Tiergarten off Kurfürstendam.
Is there anything seasonal we should be looking for? Is it herring and asparagus time? Spring beers?
And I know this is horribly general, but I've got nothing as far as restaurant recommendations; I tend to dismiss the guidebook picks out of hand (for no good reason, I'm sure). Something we would only find in Berlin? Something echt Deutsche?
I promise to report back. Danke!
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I hoard deli containers, I guess it's a carry over from work. My fridge, looks like my Mise tray at work - everything in deli's - labeled and everything.
I might need to find a support group.
Welcome, OrionChef, I think you've found your people.
Count me as another plastic container hoarder. That really can't be justified with the label "collecting." The hot sauces, on the other hand, can.
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In ascending order of priciness... I've had very good to excellent meals at all three.
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This just seems really wasteful to me. Wouldn't Whole Foods do better not buying the fish in the first place? Their suppliers would get the message directly.
If they're relying on their customers' voices to reinforce the point, why not just put up a sign "We are no longer purchasing this fish because it's unsustainably harvested/etc." and harness the outcry?
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A less PG-rated report of the evening can be found at the notorious Portland Food Coma
www.portlandfoodcoma.blogspot.com
Well, thank God for that. The food looks delicious, but the blow-by-blow seemed more muted than your previous reports!
Great job--you all rock.
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I was delighted with the excellent food at Tiny Thai on Main Street in Winooski. I had Som Tam and yellow curry with shrimp. Both were very fresh tasting, and very nicely balanced in flavors. The waitress warned me that the yellow curry was sour, as indeed it was, and delicious.
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Beautiful travelogue, Erin. How nice to visit a place where you're never far from an excellent meal!
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La Tienda has a line of products linked to El Bulli. Never used them myself.
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Yours sounds delicious. Just for comparison, here's what I did on Sunday, more of an Irish theme than French, worked well for us:
Rubbed a 4.75 lb. cross-cut chuck roast with kosher salt, black pepper, dry mustard, paprika, ground celery seed, and garlic powder.
Browned the chuck on two sides in a cast-iron skillet, in veg. oil, about 7 min/side
Removed the chuck, turned down the heat, and threw in the pan one onion and two carrots in large dice, and one whole peeled garlic clove. Salted lightly, and sauteed a few minutes.
Deglazed the pan with 2 12 oz. bottles Guinness Stout. Added about 1 C dark veal stock. The liquid came about halfway up the roast.
Added the chuck back in, with one bay leaf and 1/2 t dried thyme, a little more salt, and brought the liquid to a boil.
Covered the pan and placed it in a 250 deg. F oven for about 4 hours, turning every hour or so.
When the meat was fully tender, I removed the chopped vegetables with a slotted spoon. I added 6 med. red potatoes (peeled) and 5 carrots, peeled and halved crosswise. Covered the pan again, put it back in the oven for about 45 min or until the vegs are done, turning the vegs once.
The sauce was very liquidy. Given more time one could remove the meat and vegs to a plate, keep them warm, and reduce the sauce while adding some beurre manie or a slurry of water and flour and simmering until the raw flour taste cooks off. But we'd been bathed in the aroma for hours, and were too hungry to get fancy.
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I've been buying more and more of Wegman's (northeastern US supermarket chain) store brand products: their petite-diced canned tomatoes for Del Monte, for instance (They have a house-brand canned San Marzano tomatoes, too!), and their foil rather than Reynolds wrap. Everyone has been happy, so far.
I'm loyal to: King Arthur flour and Tiparos fish sauce. And probably a couple other things I can't think of. But not many.
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New Englanders are big fans of their Grape-Nuts ice cream. And I remember having a great bread made with Shredded Wheat many years ago.
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29 cookbooks, of which I "use" 18, or 62%.
I'm a piker compared to you all when it comes to number of cookbooks! But I culled a bunch in the most recent move. And I have a complete run of Fine Cooking, about 10 years of Saveur, and 6 years of Cooks Illustrated. Those are my most frequent source of recipes and recipe ideas.
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I met my first-year (college) students yesterday for the first time. As they shared facts about themselves in an icebreaker, one volunteered that she made great mini-cheesecakes, another two that they loved to cook (and one offered to cook for anyone if they got tired of cafeteria food), and a fourth that he was living in a fraternity house and taking advantage of having a kitchen by experimenting with cooking. Four out of 15--I found this information extremely encouraging.
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Sam Hayward, of Fore Street Restaurant, was featured on NPR's Morning Edition yesterday:
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It never occurred to me that lime/chile/cilantro was a trend (I don't get out much), more like a tried and true flavor combo, as others have already posted.
Still, this thread came to mind last night as I was making Chris Schlesinger's orange-chipotle salsa from his Big Flavors of the Hot Sun cookbook. Besides orange sections and minced chipotle en adobo, it has fresh oregano (plus cumin, lemon, red onion and red pepper). And I was struck again how much I love this particular salsa.
Of course, it does have the dread trendy chipotle.
But maybe the Bittmans of the world would serve us better if they abstracted lime/chile/cilantro to citrus/hot/herbal and offered some variations on the theme instead?
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It's only a slight exaggeration to say that I live for your travel blogs, Bryan. Thanks so much for putting this together. You have a great "voice" that comes across so well.
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"Zero Carbs!" on a bag of fried pork rinds.
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Bump!
Any suggestions for the immediate vicinity of the Brooklyn Museum/BBG, Saturday the 4th of July? We'll be three ladies and a stroller. Ethnic, casual preferred--or a place to pick up some sandwiches to eat in the park.
TIA.
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I love Wegman's. It was actually part of the tour of the town when I had my on-site interview for the job I have now. (Me to husband on the phone afterwards: "Honey, they have a Wegman's here! I hope they offer me the job!")
That said, what can I tell you. The store brand of roasted red peppers and sun-dried tomatoes are good. The olives are great. The bread *looks* really good, and it is fresh, but read the ingredients: the baguettes have been kind of a disappointment because of the sugar and fat they use to make them.
We do our regular shopping there and always find there's something we didn't know we needed.
Plus, the staff is really really friendly and helpful. Wegman's has a reputation as a great company to work for.
Interested to hear what others recommend...
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I've had a decent Chicago-style dog at O'Hare. Requisite Vienna beef dog, day-glo relish, tomatoes and sport peppers, mustard, onions. Really, a complete meal on a bun.
Speck, mortadella and prosciutto
in Cooking
Posted
Bravo!