Maison Rustique
-
Posts
1,333 -
Joined
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Maison Rustique
-
-
15 hours ago, Amy D. said:
I wonder if any there are any sellers that can say that their white pepper is exclusively fermented in flowing water. I always think white pepper tastes of the smell of decaying chicken. I probably eat it fine when it's disguised by other flavours but as a main seasoning white pepper ruins a dish for me. But I love freshly ground black pepper
If you scroll down Burlap and Barrel's White Pepper page, it says it is fermented in a stream.
-
15 hours ago, BetD said:
Found this in my store today, right next to the Mayochup…. there were 4 or 5 bottles, all set to expire Jan 2023. I imagine that speaks to how often they sell. I will keep an eye out and see if they get new stock, and if they do, I will give it a try. Probably good in deviled eggs??
Perinaise? I understand what it is, but what a dreadful name! Sounds like a disease in an unmentionable part of the body.
-
4
-
1
-
-
19 minutes ago, FauxPas said:
When we were in Arizona, our basic table pepper was Trader Joe's Rainbow Peppercorns with the built-in grinder. The price was very reasonable and I thought it was a decent product. I wish we could get this up here.
Trader Joe's Rainbow Peppercorns , a Mixture of Brazilian Pink, Indian Green, Malaysian White and Indian Black Tellicherry Peppercorns
I have one of these and use it often. Very nice and great price!
-
1
-
-
I love brined green pepper but can seldom find it anymore. I used to buy it regularly in the supermarket in So. California. Has it just fallen out of favor now or is it just scarce in the midwest?
As far as my pantry goes, I have white, black, green and pink, I think. I like them all. Husband is not a pepper person, so I don't use them as often/as much as I'd like.
-
1
-
-
I made this Parmesan Mushroom Casserole for Christmas dinner. I tweaked the recipe with a generous splash of sherry, thyme and lemon zest. It was absolutely delicious and went perfectly with the beef tenderloin.
I also made Creamed Kale as a side. I'd thought about creamed spinach, but was afraid the spinach wouldn't hold up well to having to prep ahead of time and cart it to my sister's house. This was so easy and really tasty!
-
2
-
2
-
2
-
-
Since I have limited space, I think I need to try to change my cooking plans. If I get out the Cuisinart to do a bunch of stuff and have the Food Saver right there next to it, I can make up a bunch of stuff ahead, then put the appliances back in the cupboard until I run out.
-
6
-
-
@Darienne, thanks for sharing that. You guys are giving me all sorts of ideas!
-
1
-
-
@Tropicalsenior, would you be willing to post or message me a photo of the cart your husband made for you? It sounds like it would be such a great help. Thank you!
-
As a collector of cookbooks, I can see in other times of economic downturn and rationing (WWI & II), how quickly the media and publishing world reacted to the need. This was pre-TV cooking shows, and while there were certainly some renowned chefs, am not sure there were celebrity chefs in the same sense that they exist today. But print media certainly reacted quickly to fill the need of home cooks who needed help in dealing with food shortages and budget issues.
-
2
-
2
-
-
I used my Cuisinart a lot when I had my big kitchen in California. When we moved to this place with its dreadful tiny kitchen, it has not been used because I have had no room for it. I pulled it out recently and am trying to figure out how to make a place for it because I really need to use it for the sake of my hands and the safety of anyone within range of flying knives since I can't really hold onto them anymore.
And I need to make one of my favorite salads that requires paper thin sliced celery, mushrooms and parmesan cheese.
-
1
-
2
-
-
21 hours ago, heidih said:
Ex brought me one from Baja, MX. I did the rice thing numerous times and still got dark grit - it became an attractive avocado bowl for disply on counter.
I have the same problem. I asked for a large one some years back. I have ground rice so many times, it is stupid. Still isn't really "clean" enough to use for anything edible.
-
I cook this way often, but don't really do recipes--just start putting stuff on a pan, add seasoning and start roasting. Whatever takes longest to cook goes in first, then the smaller items get added later.
-
6
-
-
Recently I wanted pancakes but didn't want to have to stand at the stove making them. I mixed up the batter, spread it out on a lightly oiled baking sheet. sprinkled with blueberries and baked. I cut it into squares and served with butter and syrup, as usual. Just square pancakes!
-
2
-
-
21 hours ago, Margaret Pilgrim said:
My Mame-like aunt used to amuse 5 year old me with a snack of several soda crackers on a saucer, topped with a spoon of canned milk and boiling water, sprinkle of sugar. She gave it some fanciful name and I thought it was wonderful. I'd go home and tell my mother who would shake her head in disgust. But I remember these "treats" as delicious to this day.
I'd try a version of that, only would use all hot milk, buttered Saltines and sprinkle with sugar and cinnamon. Mom always made milk toast for us with cinnamon toast. It was wonderful!
-
2
-
-
I ordered a jar of Smoky Ginger Peach Spread from the milkman a while back. We really liked it but I thought it could be better. I've bought some ingredients and will try to come up with a version of it that I hope will be good enough to give a couple of jars as gifts.
-
1
-
1
-
-
Saltines and butter=crack
YUM!!
-
3
-
-
My sister and her husband are hosting this year. My BIL is insisting on having beef which is fine, but he hasn't said how he intends to prepare it. I keep asking what sides I should bring, but my sister hasn't planned anything yet. Time is running out! I need to get my planning/shopping done. They are last-minute people. I am not.
-
2
-
-
-
1
-
1
-
-
17 hours ago, heidih said:
Pillsbury seems to have maintained a good quality level. The "whomp" type biscuits as some here enjoy. I occasionallly crave the ones my mom used to make for dinner parties, baked in muffin tin, many pull apart layers. I thin they were the Grands flaky pull apart but baking in tin made a difference I may have to indulge one day if I can locate. And your garlic pul aparts with a salad sound like a plan too.
I think they were called Butterflake Rolls, but it doesn't look like they make them anymore.
-
I went this week and was sad they didn't have my French Cultured Butter. This happens every other time or so. Don't they realize I'm addicted?
I picked up a pkg. of their refrigerated ravioli--Brussels Sprouts with Bacon, I think it is. Haven't tried it yet and not sure what I will put on it yet. Just couldn't resist trying it.
And, of course, they nailed me once again by having the Butter Toffee Pretzels. Warning: DO NOT BUY THESE! There is some sort of drug in them that makes you unable to stop eating them.
-
1
-
-
I love those Cambro squares. Will have to look for them. It only took me 69 years to discover that square containers/cannisters fit everywhere better than round ones. I bought round Cambros some years back to use for dough and promptly pushed them to storage boxes in the basement because they are too difficult to deal with. I had no idea they made squares, but they just went on my Christmas list.
-
2
-
-
On 11/26/2022 at 8:10 AM, Norm Matthews said:
I also thought the cobbler was good and plan to make it a holiday staple. I plan to make it again for Christmas. I put the recipe I used on my blog. The address is http://normmatthews.blogspot.com/ PS I used all white flour instead of two kinds in the recipe. PPS I put the cobbler and under pan on the oven shelf before I poured in the water, then just pushed it in to cook. That way there was little chance of it sloshing out while transporting it to the oven.
Thanks Neighbor! Just noticed you are in KCK.
-
@Norm Matthews, my sister also made a pecan pie cobbler that was delicious. I need to get the recipe.
@Shelby, your green bean/mushroom tart looks wonderful!
-
2
-
1
-
-
16 hours ago, Shelby said:
Has anyone seen just the breast of the turkey for sale?
I've been watching because that's what I usually pick up just for the two of us. Haven't seen any bone-in yet.
-
1
-
All About Cassoulet
in Cooking
Posted
Cassoulet smells so divine while it is baking all day, how could you ever wait to eat it the next day?!?! And I want the crunchy top while it is fresh out of the oven.