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15 Lesser-Known Berries You Should Try

But why only mentions of currants as analogies and no full commentary on them in their own right?! Please?

Win a Copy of 'A Change of Appetite'

Gazpacho and myriad other salad soups! Yum!

Giveaway: Win a Super-Fast Thermapen Thermometer

Roast pork shoulder butt. And gimme that sucker in GREEN!

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

We enjoy fresh-made applesauce all winter long...and in addition to serving it as dessert, we put it on toast in the mornings. Almost makes me wish the autumn to hurry on in!

The Food Lab Turbo: How to Make The Best Egg Salad

And, me? I slice a mess of green olives with pimento into my egg salad. Cannot imagine it without the olives...

Video: In Turkey, a Struggle to Keep Apiary Tradition Alive

Isn't there a book...? I think I heard an NPR interview some months ago on a book that is newly-out and examines this fiasco. A title would be grand!

Quinoa for Beginners?

I do rinse mine in a mesh strainer before cooking if I don't know that has been washed. I made an awesome tabbouleh this week, adding lots of chopped tomatoes, peppers, cukes and carrots, mint and parsley, garlic, olive oil and lemon juice. Unabashedly nommable!

Calamari Question of Dire Consequence

I probably should have made note of the fact that my only means of reheating just now is the microwave-kitchen is midway through a reno, and I've no sink, oven, range top...o I'm considering freezing the calamari and then braising it off later. The coating is thin and pops right off, so I'd likely remve all of it either before freezing or after.

TGI Fry-Day: Salt and Pepper Shrimp at "Little" Three Happiness

@ebgai: Much as you might wish it so, that's not the usage. But going that way--more with the aural recognition of phrasing rather than how it would appear in print--is how we've come to kids who have "next store neighbors" and whose balls go "out of bounce" and who, when drawing a perspective scene, put some items in the "back round" whilst others are in the foreground, all while boldly telling "bald-faced" lies...Language shifts; there is no fighting it across the long-haul, but in the moment we English teachers and grammar geeks hope to hold back the tides.

(Again, Nick, forgive *my* boldness--I do not play the shrieky, red-pen-armed grammar harpie as a rule, but being prohibited from making editing marks on papers for hours and days on end pushed my usually roomy limits!)

TGI Fry-Day: Salt and Pepper Shrimp at "Little" Three Happiness

It's LODGED in [one's] throat.

Aiee! Forgive me. I'm a high school English teacher who's just taken a quick break from grading finals to rest here a bit; I couldn't help myself! See, we're not allowed to mark anything on their test papers...

AHT Giveaway: Case of Pat LaFrieda Burgers

It was Memorial Day weekend. I was five--that sets this story 54 years ago! My dad played shortstop for a Boston farm team, and after the tournament the team members and their families caravaned back homeward. About halfway back, we stopped on the roadside, hiked off the road a couple hundred yards and the men built three small fires. Out of the cars came grates, then burger meat, rolls and that spicy red "hamburger relish". Patties were slapped over the coals and grilled up quick, then transferred onto buns slopped with the relish. The smoke filled the meat and our noses as it wafted back and forth with the breeze. Those were the best burgers EVER, and I have unsuccessfully chased that balance of smoke and juice and char and tang across these decades. Never quite, not yet.

Serving suggestions for "healthy" crackers

Heck, a schmear of peanut butter and a dollop of jam on the one and a sliver of salami with a topper of cheese on the other--whatever you'd put on any other cracker will do just fine! Eat, child!

Favorite Recipes from The Joy of Cooking?

I'm seconding Country Captain! It was my go-to dish when I was in college--late 70s--and we were throwing a "grown up" dinner party. Many, many college friends make it to this day because of those dinners. We always made roasted butternut squash halves and a loaf of garlic bread with, and either beer or wine--both work! LOVE. THAT. RECIPE.

Pickled Ramps

My brother used to pickle 'em just by cleaning them thoroughly, trimming all green away (use those raw in sandwiches or build a quiche around 'em) packing them tightly into pint jars, adding a few flakes of dried chile, then covering in the juice of jarred dills, brought to a boil. Lid 'em and refrigerate 'em.

What dish best represents the food of your region?

Beef on 'weck, chicken wings, and Friday night fish fries with all the sides (fries, potato salad, tuna-mac salad, coleslaw and a slice of rye).

History of Creamed Chipped Beef (a.k.a. S.O.S.)?

I like bobcatsteph3's suggested modification; gonna try it to reduce the salt!

In *my* environs, the SOS version was made with chicken liver or liver, gizzard, heart combo.

Coolwhip frosting

Nope; but I hate-hate-HATE this means my sister-in-law will frost every cake for every event with this stuff forever more. (Me? I'm a buttercream kinda gal.)

History of Creamed Chipped Beef (a.k.a. S.O.S.)?

I LOVE this topic--it comes up every now and then...shortly others will come in and discuss their love. And they will then offer variations--ground beef, chopped egg, over rice or potato or biscuit or or or...Love it.

TGI Fry-Day: Churros at Vera

I have *just* discovered churros--those newly on the menu at (I hestitate to say...) Taco Bell. But they are exactly what you describe here. That texture is insane! I cannot believe I made it all the way to my current age before discovering these incredible pastries! My son ate them regularly for breakfast dunked into Nutella while studying at Stendahl U in Grenoble, but I forgo the chocolate for just the main event...but now that I think on it, dunked in APPLE BUTTER might be cool--be right back!

What was the first dish you called your own?

Apple pie, then white bread then eggplant parm--in each case, I made the dish once a week, over and over, until I had perfected it and could produce it at will with no references. The first was done at age 7, the second that same year and the third accomplished more slowly across a few years and "done" at 17. Then it was fudge, and that one took a while, too.


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