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Maison Rustique

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Posts posted by Maison Rustique

  1. I have the same policy -- the first time I make a recipe I follow it exactly and after that I might change it, customize it. I think you owe it to the author to follow the recipe exactly the first time becauce they might know something you don't. For example, every time I see a Marcella Hazan recipe my instinct is to add more of everything and when I do that I mess it up. Her food is simple, absolutely delicious as is. Why mess with it?

    The reason I have suggested making typical stovetop recipes in the oven is because the oven has a more even temperature than a stove top. The heat surrounds the pan, it does not just come from the burner underneath. So it is a gentler more failsafe way of cooking.

    So, do you really measure all the spices and seasonings in a recipe--even the first time? I'm a complete novice/home cook who has never had a lesson in her life, but I never measure unless I'm baking. I usually eye-ball it. Does that make me a bad person?

    And thanks for being here--this is just a wonderful learning experience.

  2. I Found a Wonderful vintage cookbook today called "Favorite Recipes of Home Economics teachers: Casseroles, Including Breads." Published in 1965 by Favorite Recipes Press Inc. it has no less that 38 recipes for Green Bean Casserole! They are almost all the same basic recipe (can of green bean, can of mushroom soup, can of onion rings) with variations such as the addition of things such as bacon fat, dill seed, MSG, caraway seed and Swiss Cheese, Velveeta,  water chestnuts, Tabasco, slivered almonds,  Ritz crackers,  canned Cheddar soup,  soy sauce, bean sprouts,  Cheese Whiz, packaged dressing mix, cornflakes, lemon peel, canned pimento, bacon slices,  canned cream of chicken soup,  can of mixed Chinese vegetables, can of chow mein noodles, hard cooked eggs, canned cream of celery soup,  can of Parmesan,  bread crumbs,  and Croutettes (?).

    Recipes hail almost exclusively from the Southern States. Titles include: French Beans A L'Orient, Green Bean lemon Supreme, and of course, String Bean-Croutette Casserole (from Flora Ward of Newville, Alabama). Bless her sweet Croutettes!

    There are only 11 Green Pea Casseroles, 31 Eggplant Casseroles, and 19 Broccoli. I think I have to go back and get the other book they had in the series :"Favorite Recipes of Home Economic Teachers: Foreign Foods."  Actually there is a section in the book in the index called "Foreign Casseroles".

    I think I have successfully repressed my memories of green bean casseroles at prairie potlucks, but am still traumatized by Chef BRD pizza in a can.

    Zuke

    This is exactly why I love to buy old "community/church/what-have-you" cookbooks. They give such insight into the variances of "cuisine/home-cooking" in all the areas of our country. I seldom cook from these books, but seek them out because they provide such a wonderful look into the various parts of our country.

    I wonder if these kinds of cookbooks exist in other countries. Surely they must--and I'd love to get my hands on some of them!

  3. This is a funny one - but don't laugh.

    Wandered around Fashion Island - the high end shopping mall up the road in Newport Beach. I've been going there since it originally opened and never knew about Mariposa at Neiman Marcus. I read about the complimentary popovers and had to check it out.

    Big, bright room, with beautiful people lunching (okay, tennis chicks, business men, and ladies who lunch...) They serve a complimentary demitasse of chicken broth, and then these great, big as your head popovers with strawberry butter. I'd go again just to eat those, but also had a very good lunch of sea bass served with sake carrots, fresh bok choy, and a rice cake (rice and black sesame seeds rolled into a ball and deep fried, but not greasy.) Absolutely nothing to complain about. I also saw a couple of orders of seafood salad that almost made me hungry all over again. Too full for dessert, didn't even look. The lunch was $20.

    Is this typical of all their stores? (And found they carry great flavors of Vosges chocolates, but they don't take VISA or Mastercharge!)

    Don't know about typical of all NMs...

    I worked across the street from Fashion Island for several years and ate lunch many times at Nieman Marcus--mostly just us "ladies" as it was dainty fare. :laugh: The restaurant name was different then, but they still had the popovers, strawberry butter and broth. That's been at least 18 years ago, if not more. Aaaack! :shock: I can't possibly be getting that old. :raz:

    Edited to add: Oh--about the credit cards--you're supposed to have a NM card!! :wink: I did and suppose still do somewhere--just not sure where I've got the stash of cards that I never use anymore. :laugh:

  4. I am just insanely jealous!! As an antiquer and foodiphile, I would kill to have this. Unfortunately ion Southern California, it is not even remotely possible. In our current house, we've never used the fireplace--we'd be too hot even with the doors open. I grew up in the mid-west and lived in Boston and though I don't miss the cold, ice and snow, I do miss the opportunities that those conditions afford. :wub:

  5. I'm still in KC and while I haven't been dining out much, I've not come across a tuna melt on any menu yet. Hunh! Somehow I remember eating them lots when I lived here. Enough posting on dial-up. Cable has spoiled me! :biggrin:

  6. Has anybody heard of the Zinio software, to know if it's reputable in regard to privacy and security, etc.?

    I downloaded it on both computers and have had no problems, viruses, spyware, etc. I also have both hardware and software firewalls, Norton, Ad-aware, Pest Patrol, etc. I'm probably over-protected, but I'd rather be safe than sorry.

  7. MHarney, I'll gladly check it out! My mom works on 5th Street on Fridays, so when I take her to work, I'll swing by there. I'm rather doubtful, though. Downtown KC has changed so much--many old buildings torn down or converted to lofts. And they're going to build a whole new sports complex around that area somewhere--not sure where. I haven't been back there in nearly 2 years, so will probably be amazed in what has changed just in that time!!

    :raz: Back at Katie! :biggrin:

  8. I realize this may be a regional thing or might be purely semantics at this point, but the two sided sandwich definition isn't working for me with the word MELT in the title.

    But what about a patty melt? I've never seen one that wasn't 2 sided. :unsure:

    Edited to wave Hello to Sandy! :smile:

    Not to be argumentative...

    A "Patty Melt" by any other name is a freakin' cheeseburger!! Isn't Patty Melt just a silly Cheeseburger alternative name? Is there something different about a Patty Melt that makes it not a cheeseburger?? :unsure:

    I'm deeply confused now...

    I don't want to be argumentative either (and I'm mainly doing this in the spirit of, well... spirited discussion). :smile:

    But no, a patty melt isn't just a cheeseburger any more than a tuna melt is just a tuna sandwich. A patty melt has grilled onions on it and is NOT served on a bun, but on rye bread and then grilled. At least that's the way I've always had them. Uh-oh! Could this mean we're gonna need a patty melt thread?!?!? :laugh:

  9. But what about a patty melt? I've never seen one that wasn't 2 sided. :unsure:

    Patty melt, at least those I've seen in Minnesota, Nebraska and Iowa have always been two-sided. They are completely different.

    My comment was in direct response to whomever it was that said that a melt had to be open-faced, whether or not it was tuna. :smile:

    Edited for typo

  10. I realize this may be a regional thing or might be purely semantics at this point, but the two sided sandwich definition isn't working for me with the word MELT in the title.

    But what about a patty melt? I've never seen one that wasn't 2 sided. :unsure:

    Edited to wave Hello to Sandy! :smile:

  11. Every tuna melt I've seen in Minnesota, Iowa and Nebraska has been open-faced.

    OK, I'll be back In Kansas City for 2 weeks very soon. I'll have a tuna melt there and see if I'm still right. :wink:

  12. No, no, no, no! Tuna melts need a top and a bottom!! And both sides need to be grilled. Is this a regional thing? I'm from the mid-west and there, tuna melts were/are always 2-sided. Same here in Southern California. I can't recall if I ever had one in Boston. Anyone there that can chime in?

  13. Kit, just another :raz: at you! :wink:

    Ducky, we do get along well don't we! We need to find a place somewhere between SD and OC to meet for a tuna melt!! :smile: And maybe we can even get Kit to venture down this way so we can show her what a tuna melt is all about!! :biggrin:

  14. I adore tuna melts. My pet peeves:

    **tuna salad that is watery or has too much mayo so that when you bit into it, it all squishes out of the sandwich

    **anything sweet in the tuna like sweet relish or fruit

    Other than that, I'm pretty easy to please. Oh! None of those fake cheese slices that come in the pastic wrap, please! :wink:

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