Posts posted by Maison Rustique
A couple of years ago I went to a (by reputation/review) very good French restaurant. It was highly recommended by my sister's in-laws. When we arrived I was dismayed to see a helth-dept. notice in the front window that they had failed inspection. I questioned our server about that before ordering. He said something about grease on the floor and that it had been corrected.
I ordered one of their specialities--a pork dish. It arrived swimming in blood. There was no way I was going to eat it. I sent it back for further cooking. Apparently I'd been a bit too pesty, because when I got it back it was so tough and over-cooked that it was inedible. I picked at it and ate bread and dessert. Needless to say, I've never gone back and wouldn't.
That looks fabulous! The recent thread here on historical cooking encouraged me to rummage through the cookbooks and pull out a couple to re-read. I'm also on a quest to pick up a couple of the other books that were mentioned in that thread--Food in History, Much Depends on Dinner and Near a Thousand Tables.
Long-cooked the southern way with new potatoes is very yumnmy. But as said in the badly prepared thread, my favorite way is burned.
Milk toast (made with nice buttery, cinnamon toast) served in the red bowl (Melmac?). My sister and I are already fighting over who gets the red bowl when Mom goes...
The really funny thing is with Granny's burned green beans..
Before the Depression, Granny owned a restaurant. (When everything went beserck, she walked out of the place and never went back.) I just asked Mom recently if she burned them when she had the restaurant. Mom said she didn't know as she wasn't yet born. So then i asked if she burned them when she was growing up in Granny's house and she said she can't remember! How the heck can you not remember something as tasty as burned green beans!!!!
Heap your plate with her stuff. Take a huge forkfull and put it in your mouth. Turn your head and spit it out screaming in rage and horror and throw your plate at them with deadly aim while shouting, "What did you do to this poor food you incompetant hag!!!"
You wanted "polite".
I have this thing where I randomly see "im" or "un" before words. I think it's these new bifocals.
Raynickben's answer is a bit more appropriate.
You have got me crying with laughter!!!!! I wish you lived near us. We could have some great times!!!!
Oops! Sorry wrong thread.
My great-grandmother could never make green beans without burning them. My sister and I always like them burned now. I've actually taken to frying them in bacon grease until they are dark brown. I've even converted my DH!
Here's my Mom's recipe:
½ cup (1 stick) butter
17-oz. can corn with liquid*
17-oz. can creamed corn*
8 ½-oz. box Jiffy corn bread/muffin mix
2 eggs, slightly beaten
1 cup sour cream**
1 cup grated cheddar cheese**
*I have never seen a 17-oz. can of corn. I think they’re usually 15-16-oz. Works fine.
**Mom & I both usually use more than this of the sour cream and cheese.
Melt butter in a 9x13 dish. Add whole corn, creamed corn & corn bread mix. Gently mix with a fork. Add eggs and mix in with fork. Drop sour cream by tablespoons over the top of the corn mixture. Dunk them under a bit. Cover top with cheddar. Bake 20 to 30 minutes at 350, or until it is firm. Let cool slightly before serving or serve at room temp.
Everyone always loves this!
the bun must be lightly toasted
*Why do they call it red onion when it's actually purple?
Thanks, G-G. I'll be studying before the dinner.
Uh-oh! I must admit that I've never heard of this person before. I guess I just don't watch enough TV (not just FoodNetwork). I will be there for the eG dinner, but if he is there do you think he will be offended if I don't recognize him (yes I've seen his pic that you posted but don't have a clue as to what he does on TV)? If so, can someone give me some pointers--something to ask about/discuss?
I asked my daughter the biologist/botanist about this, as I'd never heard of anyone eating cattails. Here is her reply:Whoa! I've never heard of eating cattails. I do know that the rhizomes (thick roots) are starchy. The long green blades are soft and new in early spring, and a lot tougher by the end of summer. If someone's wondering where to harvest them, I would avoid harvesting them from wetlands and/or drainages that receive runoff from residential areas, paved roads, golf courses, or other sites where pesticides and petroleum-based chemicals are likely to be present and washed away by rainwater or irrigation systems. That rules out most cattails near urban and suburban areas. Cattails and many other wetland plants are very good at removing toxins from water and soil and storing them in their tissues. That's why you see them in wastewater treatment wetlands, like the ones constructed in Laguna Niguel.
So, eat them at your own risk!
I wish you the best and will be waiting to hear of your success!
I just can't see how I can fit that huge bundle of leaves in a fridge that is already loaded with a week's worth of groceries. Maybe when I get a small bar fridge I can find room for it! Oh well, there's lots more foods to try.
I'm sticking my oar in here even though I have little experience with chard. What if you wash it, then stick the stems into a bowl of ice water, as though it's some herb or flower? Would it keep? The approach works well in the refrigerator with herbs, but I've no idea whether it would work on chard out on the counter. If I had access to chard and limited refrigerator space I'd give it a try. Maybe it would keep for a day, anyway? Think of the centerpiece it could make on your dinner table!
Failing that, maybe you should invest in an ice chest or two? Wash it, wrap it in damp towels, lay it in the ice chest with something frozen?
I'm no expert either, but I did this recently. I got a lovely fresh bunch of chard and had no room in the fridge. So I filled a pitcher with cold (not ice) water, trimmed the stems about an inch, stuck it in the pitcher, set it on the counter (out of the sun) and it kept very nicely for 3 days! The bonus was that it was red chard and looked absolutely lovely!!
Edited to say that this was just last week. I made a lovely chard, bacon and potato chowder and still have some left-overs in the fridge. That is gonna be my dinner tomorrow night when DH is gone. YUM!
That is fascinating! Thanks for sharing it.
YUCK! That's worse than buffets!!
Thanks! I've emailed the Tierra Miguel Foundation to see if they serve my area--none of the others do.
I'm not clear on how I can support the farms directly. We have some "farmers markets" around here. The ones in my area are not on days/times that I can go to them and make reasonable purchases. For example the one in my city is on Friday afternoon. I work during the hours it's open. There is another that is actually closer, but it is on Sundays. I do the bulk of my cooking Wednesday thru Saturday. That means I'd be dealing with old produce. Organic Express delivers in my area on Thursday. And I can get some grocery items from them, too. It just seems to work out better for me timewise.
They do say that 90% of it is produced in California. Is that bad? I'm happy to ask them questions about the farms that supply them, etc. What should I ask? Clearly you all are in areas that know more about this. In my area we no longer have "local" farms. We just have concrete and buildings. Ther are still a couple of small farms that grow strawberries and corn, but not much more than that. I loved it when I could walk across the street in San Juan Capistrano and buy from the farm directly. Unfortunately the land was sold (it's now a community center) and we moved out of the area.
About seven years ago a friend and I decided to drive from San Francisco to Las Vegas. I'd probably read Fear and Loathing not long before and had some kind of early 20s lust for the road and aberrant behavior. Anyway around lunchtime, it's at least 95 degrees, we're in a cow town six or seven hours out of SF with a terrible need to relieve ourselves. I distinctly remember doing so in a bathroom in a bank the interior of which was covered in green faux marble Formica, walls ceilings, counters, everything (the bank and the bathroom), angles, cove ceilings, panels. Having solved the bladder problem we went on looking for nourishment and rolled by an art deco building with a red upholstered door. Went in and found a small bar, smoky and dusty with old men who looked to have been there for decades. In the back of the bar is a swinging door. We go through and find a giant room with long communal tables. Now this is getting good. So we sit down and a lady with very tall, stiff brownish-puce hair sets a water glass like you'd get in a high school cafeteria in front of each of us and pours wine in it. Everybody in the place is drinking this. She asks if we want lunch and we say yes. She leaves. The wine is undrinkably sweet. I think we may have chatted with the people next to us enough to find out that we are in a Basque restaurant. Hunh? I thought we were in mid-west California. Ok so the food starts coming out. Soup, then bread and then many many kinds of meat, from several different animals. The bill I think was twenty bucks for the two of us. We exit into the heat stuffed and disoriented. I can't remember the name of the restaurant or the town it's in.
Sounds a whole lot like the Noriega Hotel in Bakersfield. A fabulous place! Dinner is better than lunch and you can meet some real characters there. Once sat next to an ancient Basque sheepherder--toothless and had great stories! On Saturday nights you'll often see limos bringing groups of people from LA.
Has anyone tried or heard anything about these folks?
I got a flyer from them in the mail today. The prices don't seem that much different from Henry's Marketplace or the regular supermarkets. I'm thinking of giving them a try but thought I'd see if anyone here had tried them.
You could also lie and say that they are an exotic strain of black artichoke grown only in the Himalayas and fertilized by the dung of the rare singing yak.
Roflmao!!!!! That sounds like something I would do!
Thanks for the suggestions! I'll post when I get back.
in Food Traditions & Culture
Here is the historial food thread that I was referring to. (I think!)
Thanks for the tip on ABE. I'll check it out. I also just remembered reading that you had written such a book. I'll definitely add that to my list!!