Like to read, travel and drink wine. Best place to be is the beach ~ with a book and a cold bottle of good rose' wine.
Growing up, we ate all different kinds of bread: white, rye, whole wheat, pumpernickle. Liked them all, but preferred the darker breads for the taste. One of my favorite sandwiches as a kid was slices of blue cheese on rye or pumpernickle with brown mustard.
Thinking about the social status of white vs. dark breads, it was a major thing during the French Terror - dark breads were "of the people" and white breads were "of the aristos" and off with their heads!
And if you remember in the children's book "Heidi", what a status symbol white bread was. Heidi had never tasted white bread until she had left the mountain for the first time.
Probably hot roasted chicken sandwiches (open faced) with gravy, steamed new potatoes with parsley and a big green salad with almonds, tomatoes and sliced radishes. Going now to Farmers' Market to get salad stuff and good loaf of bread.
I just finished a very nice Corned Beef Special from Becky's Deli in Newtown, PA. Corned beef with coleslaw, russian dressing and spicy mustard on seeded rye. Just the right size - not overstuffed with meat and not dripping with too wet coleslaw. Enjoyed it with a bag of Herr's potato chips and a Sunkist orange soda.
Many years ago these was a dive bar on the UES in the 70s called Louie's. Alway went at night (afraid what I'd see in daylight!)
We used to get Louie's All-the Way. Basket cheeseburger on a delicious long bun with lettuce, tomato, sliced onions, mayonnaise, ketchup and pickles. I liked mustard added on and they came with fries and onion rungs and icy draft mugs. Delicious, happy memories!
I don't think I can choose just one, but if I had to it would be soy sauce.
If push came to shove, I could make ketchup and mustard and I do often make mayonnaise in the food processor. Also, if I had to, hot sauce is doable.
My sister and I ate whatever my parents were eating - with the exception of liver. They loved it and we hated it (still do), so we ate something else instead. We had to eat a spoonful of whatever vegetables were being served, even mushy brussels sprouts or lima beans. I was practically forced at gun point (hah!) to drink milk; turns out I did/do have a lactose intolerance.
We never ate from a "children's menu" and thought Swanson frozen dinners were the greatest treat ever. We were encouraged to try weird things - raw oysters, clams, mussels - but not forced to eat them. I don't think that kids should be forced to eat things they really dislike, but don't understand the totally bland foods they do eat, most of the time.
This drink looks delicious and very easy to make. Make a pitcher and you don't have to keep getting up to make another one!
This drink looks delicious and very easy to make. Make a pitcher and you don't have to keep getting up to make another one!
I discovered this drink on chow.com. The Mexican 75 replaces the gin in a French 75 with tequila. Delicious, easy and refreshing. I like it served on the rocks with a slice of lime.
Mexican 75
Ingredients:
•1 ounce blanco tequila
•1/2 ounce fresh-squeezed lime juice
•1/2 ounce agave nectar or Rich Simple Syrup
•Ice
•4 ounces blanc de blancs champagne or sparkling wine
•Lime twist, for garnish (optional)
Instructions:
Combine tequila, lime juice, and agave nectar in a cocktail shaker filled with ice. Shake vigorously until chilled, then strain into a champagne flute.
Since I drink wine every evening, I mostly drink alone. My friends are invited to drop in for a glass anytime. Luckily for my supply, they don't all come over at once!
@hungrychristel ~ I can't bring myself to try eel. Once read a book called "The Tin Drum" about people eel fishing in the river and pulling up a horsehead. Totally grossed me out!
Oh, Kraft Dinner (I've never had one.) With lard??? What was he supposed to use instead - butter?
@blizcheetah ~ canned vegetarian salisbury steak? OMG - I can't even stand regular salisbury steak. Why would anyone want to eat that?
@hungrychristel ~ I can't bring myself to try eel. Once read a book called "The Tin Drum" about people eel fishing in the river and pulling up a horsehead. Totally grossed me out!
Oh, Kraft Dinner (I've never had one.) With lard??? What was he supposed to use instead - butter?
I'd like mine to be cooked medium-well on a flat top grill, seasoned with s&p. Get a nice crust on the burger, then when ready, two thin slices of American cheese (cover to melt the cheese) and a nice buttered, grilled potato roll. Condiments are mayo, ketchup, dill pickle slices and a thin slice of tomato. Char grilled thin onion slices would add a nice touch. A side of crispy onion rings or excellent french fries with an interesting dipping sauce would round out my lunch or dinner or snack.
The great baker at my outdoor farmers' market makes a cranberry-orange biscotti, thyme-lime shortbread cookies, almond chocolate- dipped biscotti, double-baked chocolate chips, chunky chocolate cookies with nuts and dried cherries. Savory scones are also a good alternative to sweets. Also, good sandwich rolls or bread if you're set up for that. As others said, seasonal fruit pies are always a treat. And how about savory or sweet hand pies?
Best of luck with your new line-up.
What about Carta Blanca? I remember liking it when I was in Mexico. Carta Blanca and Dos Equis drafts were tasty and quite refreshing.
@hungrychristel ~ what is "KD" and lard instead of butter? Would mayonnaise have worked better??
Found recipe for a Mexican 75 on Chow - easy, delicious and combines both Cinco de Mayo and Derby Day.
Ingredients:
•1 ounce blanco tequila
•1/2 ounce fresh-squeezed lime juice
•1/2 ounce agave nectar or Rich Simple Syrup
•Ice
•4 ounces blanc de blancs champagne or sparkling wine
•Lime twist, for garnish (optional)
Directions:
Combine tequila, lime juice, and agave nectar in a cocktail shaker filled with ice. Shake vigorously until chilled, then strain into a champagne flute.
Top with champagne and garnish with a lime twist (if using).
I like stewed tomatoes with mac and cheese, or if I don't have any, sliced tomatoes or halved cherry/grape tomatoes mixed in with the mac and cheese. Also like a little tabasco added for some kick. I think that the richness of mac and cheese needs to be cut with some acid, i.e., tomatoes in some form or another.
A green salad with a good vinaigrette and the tomatoey mac and cheese, makes for a nicely rounded meal. IMO
erm.... that should read 1/2 oz. Agave.
Just discovered a new drink (can't remember where - SE?) that subs tequila and lime juice for gin and whatever in a French 75. It's now called a Mexican 75 and is delicious.
1 oz. silver Tequila
1/2 oz. fresh lime juice
1.2 oz. Agave syrup (or simple syrup)
Shake together with ice cubes until frosty.
Pour into glass and top with 4 oz. Prosecco and enjoy.
If I recall correctly, when making Julia Child's recipe for French onion soup, she says that it takes at least 15-20 minutes to tenderize and get the thinly sliced onions translucent; another 20-30 minutes to properly brown and deeply carmelize the onions. So right there, you've got a minimum of 35 minutes (more like 60 minutes to do things properly.)
Liver, in any shape or form. CANNOT stand taste, texture or smell.
Sour cream - ditto Just the smell makes me gag, let alone the taste.
Eel - can't stand the idea and monkfish - texture, eech!
@blizcheetah ~ eating tripe is like chewing on rubberbands. Don't even know what the taste is like. Couldn't get past the chewing part.
I don't order comlicated mixed drinks because they're usually too sweet for me. My basic go-to is a premium vodka gimlet with a lime twist.
As to hot tea - when I waitressed and was really busy - I hated it when hot tea was ordered: teapot on underliner, hot water in teapot, teabag on the side, lemon or cream. Aaarg! ;)
Use it as a coating for chicken or fish in place of flour or cornmeal.
I recently shared a slice of Key Lime pie with a friend who fell in love with the crust - tasted just like oatmeal cookies. She's not fond of graham crackers and I'm not a baker.
So, I'd like to know if I can substitute an oatmeal cookie recipe for the graham crackers? Would anything need to be added/deleted or can I do a straight exchange? The pie was delicious, by the way!
I just had a Wendy's Cobb salad for lunch (bows head in shame) and really couldn't eat the chicken chunks and there were a lot of chicken pieces. They had a weird mealy texture and really detracted from the salad. Everything else was pretty ok; could have used a little more bacon and a LOT less mealy chicken.
Has anyone else had the same reaction? Are any of the other salads a better choice?
On Saturday a week, I'm driving with a friend to HUP (Hosp. of Univ. of PA) so she can have a special heart test. I'm not super familiar with that part of the city - I'm better in Fairmont section - and need a couple of good restaurants that we can go for lunch after the test.
She doesn't have a very sophisticated palate and doesn't like "hot" or "tart" foods, but does love both Chinese and Japanese foods.
Any ideas would be welcomed. I know Saturday lunch may present a problem.
We used to go to a Chinese restaurant near Princeton, NJ; the owner/chef was from Hong Kong and made the most delicious Hot and Sour Lobster. The shell-on chopped lobster was in a scary-looking orange sauce that was just fabulous - hot and sour with just a very little sweetness.
I've Googled and Binged, but can't find anything that looks familiar. Any help is appreciated and I'm sure this would be a delicious recipe with almost any seafood.
Shamdra cooking like Bobby and Mario? Foodnetwork knows no shame!
Do you think that Mario and Bobby know about this?? Or, when they find out, will it be boning knives at dawn! This is like a trainwreck - I don't even want to look.
Lately, I've noticed that a lot of chefs on TV have this habit of rapping their knife blades on the cutting board, after they've finished chopping. Wouldn't this knock the blade out of whack? I have enought trouble keeping my knives in good shape,without banging them around...
I can't figure out how to pull a link into my comments and there are times I'd really like to bring in a link. Obviously, there a lots of you who know how to do this. I've tried googling and asking "help", but to no avail.
I have to state that I'm a "manual illiterate". Show me once and I'm good to go, read from a manual - I'm not getting it.
Is kosher salt, in of itself, kosher? I know kosher salt is used to kosher meats and poultry, but what is the process that makes kosher salt kosher? I checked my kosher salt box, but it doesn't provide any info that I can find on this subject.
Thanks for any feedback.
Enough Already! I'm getting really sick of that big, fat ad at the top of the page for "Scoundrels". Especially, since I need a new battery for my mouse and have to use the annoying pad on my laptop.
I'd appreciate any good suggestions for eating out in Myrtle Beach. We'll be there the first week in May and I've never been to M.B. before and my friend never had the chance to go out to eat while there, so we need some ideas. Would prefer to avoid national chain restaurants, if possible.
Thanks.
I don't cook fava beans because I'm too lazy to bother peeling them after I've shelled them.
Last night I was watching Giada on FN and she was making something with fava beans (didn't catch the whole show) and she didn't peel the fava beans.. She said that if you cook them thoroughly (8 to10 minutes) in chicken stock, they don't need to be peeled.
Does anyone have a definitive answer to this? Plus, any good/different recipes for favas.
How do you all think a cooked corned beef would freeze? I'm the only one who eats it now and can only eat so much in a short while. I've never thought that baked ham froze very well - gets a funny texture, imo.
Or should I just go to the deli and get a great big hunk and then warm it up in the oven, with some additional spices and liquid?
Did any of you watch "No Reservations" on Monday night, when Tony was interviewing chefs and food bloggers about their obsessions? I was waiting for someone from SE to appear, especially when he was talking to food bloggers. One the founders of eGullet (don't remember his name) explained why he gets upset over a mediocre dish - "I quit a $400,000 a year job a Lehman Bros. to devote myself to food.....for this?" Tony was laughing his head off. He seemed to think that the bloggers were basically a bunch of nutjobs. So combative - "You don't like what I like, then I want you dead!" Whoa...
I just got a pound of beautiful, very fresh, jumbo lump blue crab and I'm trying to think of something special to do with it; don't want to just make crabcakes or crab salad. I'd like something different and special. Maybe something towards the Asian, but I'm open to all thoughts.
Any cool ideas are greatly appreciated and I will report back.
Thanks,
Does anyone have a good, easy recipe for authentic chicken tacos? I have soft corn tortillas and boneless, skinless chicken breasts and a craving for something a little different.
I've made much too much bechamel sauce for a lasagne and don't want to toss it. Can this be frozen or should I just use it up in a few days?
I'm going to be traveling down to Asheboro,NC in a couple of weeks to do the NC Pottery Trail and I'm curious about places to eat that also serve alcoholic beverages. Just looking on line, I can't tell if this is a dry county or what.
Any info is greatly appreciated. This way, I'll know whether to stock up on wine before I leave home!
I am NOT a baker and wondering if I can substitute self-rising flour for AP flour in most recipes. For some bizaare reason I have 3 lbs. of self-rising flour and hardly any AP flour.
Baking help or suggestions are very much appreciated.
What's the best ~ and easiest ~ way to clean the grinding section of my electric coffee mill? Sometimes, I grind very aromatic; i.e., smelly spices and find that afterwards, other, less aromatic spices take on the previous tastes and smells.
Thanks,
I absolutely HATE sour cream. Can't stand either the taste or the smell. Both make me gag! And yes, I can usually taste/smell it, if it's in there! I also don't like cream cheese - it's a texture thing. Is there any consistant substitute for s.c, in baking especially? I've used plain yoghurt, but is there anything else I can use across the board?
You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate. More
Pork shoulder is a luscious fatty cut that does very well in a low temperature oven for a long time. When picking out your shoulder, make sure that there's a nice piece of skin left on it so that once it's roasted, there is enough crackling for everyone to have a piece. The onions that the roast sits on become soft and coated in pork fat, so make sure to serve them alongside the roast. More
Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the... More
Ribs are central to barbecue, but they're also part of cuisine traditions all over the globe. The SE team wanted to stop and appreciate all the ribs out there, from Pinnekjøtt in Norway to Cantonese char siu spare ribs to baby-backs (I want my...). Here are the international highlights. As it turns out, the world is boned. More
Celeriac, or celery root, is the knobby vegetable that many might pass by at the greenmarket. But after the outer layer is cut off, celeriac can be sliced thin for salads or cooked and pureed. More
This dish reminds me of that old tongue-twister: She Sells Sea Shells by the Sea Shore. Luckily, these sea shells are easier to cook than those sea shells are to say. While we all think of pasta as Italian, it... More
I love horseradish and grew up eating it with roast pork; mixed with mustard for ham and sandwiches; mixed with mayonnaise and black pepper for roast beef; mixed in with Wispride Cheddar spread; usually in deviled eggs; in mashed potatoes and always in a bloody mary. Even used to grow it when I had a real garden and grated it in the food processor. My grandfather (who couldn't smell anything) grated it by hand in the backyard.