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islandexile's Profile

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Location: Pacific Northwest

About: Native Californian, have lived in Manhattan, Los Angeles (kicking and screaming), D.C, Philadelphia, Pasadena. Traveled a bit, but always for long stays. Huge cookbook library. Cooked many things, but weak on Asian. Love the bounty of our island.

Favorite foods: bread, cheese, dried beans, beef, citrus, potatoes, green beans, brussels sprouts, smoked salmon

Last bite on earth: refried beans (see Diana Kennedy) - definitely made with lard!

The Ten Most Recent Posts By islandexile

From Talk

NYC: Inexpensive and Elegant

My husband and I will be in New York for two weeks. He hates to pay for fancy-pants restaurants unless it's a special occasion, and he knows the restaurant will deliver (something besides bragging rights, that is). We'll be staying with a long-time friend who will be celebrating a "big" birthday. She is not a fan of the funky. OK. There will be a blow-out celebratory dinner, I'm sure. But besides that, I will be caught between the two of them. Please, help! Do you know places that are delicious, elegant, and good value?

The Ten Most Recent Comments By islandexile

From Talk

Just Heard from JEP

I'm a little late to the party. A heartfelt "welcome back". I've really missed your thought provoking (and sometimes, giggle inducing) questions.

From Talk

Okay, What is for Dinner Tonight?

Last night's bounty from the farmers' market: baked whole Alaskan coho salmon filled with raspberries at the fisherman's suggestion, roasted golden beet salad, warm potato salad, beet green salad, and rhubarb strawberry crumble. Heaven. Small quibbles: the raspberries were too sweet for me, and not having rolled oats for the crumble, I used steel cut - in an experimental mood. D liked the nutty crunch; I wasn't so sure.

From Talk

Okay, What is for Dinner Tonight?

Raspberry infused vodka (made two years ago) tonics with large lime quarters, leftover roasted chicken on tortano bread (local) with mustardy mayonnaise and red iceberg lettuce (local) garnished with red pepper slices. My husband had a cup of broccoli soup that had a little gorgonzola. We finally had a really warm day - it was 80.

From Talk

'Exotic' Meats: What's Your Pleasure?

Venison and elk, at home (my brother's) and every sort of game bird. Frogs' legs - a gift from a very elderly friend to my parents. Snake in Beijing.

From Talk

Outdated food attitudes

I heard almost all of the above bromides as I grew up, My Danish grandmother (born 1883) never sat at the table, particularly at holidays. Neither grandfather was ever involved in food preparation, although they brought home game birds and venison. My mother was a good cook when she was in her early 30's, but then my father started preparing our breakfasts, lunches to take to school, and dinner sometimes. This was the beginning of the end. They still canned fruit and made jams and jellies (habits leftover from long ago rural lives reinforced by the Depression and World War II). Frozen food ruled, along with ghastly over-cooked bits of meat - shoulder lamb chops, cube steaks. I think instant mashed potatoes weren't far behind. There were ethnic foods - tamales in a can!!! No wonder my mother was depressed: alone at home, no sense that she could take control of her life, and all that fueled by crap (i.e., progress). With the heedlessness of youth, I fled just putting something on the table and cleaning the plate. Straight to New York and perfect bliss. People may still be debating the merits of two-career households, but of the many pros, I think there are two related to food: meal preparation has become, for many, a time of relaxation and creativity; and partners can share this. When meal preparation isn't a punishing chore, we seem to be spending more time and energy on it - happily.

From Talk

Split-top Hot Dog Buns: Found!

That would be instead of an egg wash...?

From Talk

Fresh herbs vs. Dried,

May I join the chorus - I was thrilled to see you back, LoCo - and with your usual great contribution! I am always conflicted, almost always use fresh no matter what the recipe says; I'll have to rethink this

From Talk

feeling cheated by a food retailer

After seeing so many recommendations for them over the years from a variety of food and recipe writers (and finding their catalog descriptions particularly seductive), I placed a large order. Everything was disappointing or mediocre. A close friend on the other coast, from a cerifiably foodie family, says her experience was the same.

From Talk

Cloth or Paper?

About 10 years ago, we were hosting a neighborhood party. I bought a dozen dish towels from Cost Plus. I liked the fact that people could really cover their laps AND have something generous for their fingers. They're Indian cotton with pale green stripes (that is, they look good with almost anything). They cost $20 or so. We use them daily, change them frequently, accumulate them in a basket on top of the washer. Despite all this use, they're still in great condition.
For really special dinners for guests, we use 26" damask ones that a friend's grandparents in Germany had hidden from the Nazis along with paintings and silver. I am always moved by their history and journey to our table.

From Talk

It's HOT in NY!

No ideas, none. It was 48 degrees when we went to lunch at 1:30.

Responses to Comments by islandexile

From Talk

Just Heard from JEP

Welcome back JEP! You were truly missed!

Hillary
Chew on That

From Talk

Just Heard from JEP

From Talk

Just Heard from JEP

Welcome back, JEP! I am _____________ to see you here again!

From Talk

Just Heard from JEP

Tell Jep to get back to work. It's hard to keep the gang entertained all on our own. Grab some fresh in season produce and hit the keyboard.

From Talk

Just Heard from JEP

WB JEP! I'm not a seasoned SEer by any means but I'd like to join the chorus of those who missed you. :D

From Talk

'Exotic' Meats: What's Your Pleasure?

Too Funny Bgirly!

From Talk

'Exotic' Meats: What's Your Pleasure?

You guys make me want to try Wild Boar.

On the other hand, you made me want to google Rocky Mountain Oysters (here I was thinking it was a different way to do oysters-was getting ready to be excited...BOY, was I wrong!) but now I am sorry I know. I will not partake in any of that. Thank you. This falls under learning something new everyday.

Glad to see this thread. My BF just sent me a link (www.exoticmeats.com) and asked me which one I would try...

From Talk

'Exotic' Meats: What's Your Pleasure?

Grouper cheeks deep fried in beer batter
Smoked Amberjack
Monk fish tails can be cooked a half a dozen ways
Lamb's Liver fresh from the slaughter house sauteed while still warm
with some shallots and Madiera wine
Home made head cheese
Grilled Ostrich tenderloins served with a Blueberry Balsamic sauce
Raw slices of calf sweetbreads dredged in flour ,sauteed in butter
served with a Tico sherry scented Espagnole sce or served cold with a Classic Vinaigrette

I know it's not all meat but still worth mentioning
Lamb or Buffalo Top rounds roasted sliced with wild mushroom sauce


From Talk

Okay, What is for Dinner Tonight?

Pan-seared red snapper with mango-peach salsa over brown rice with a side of sauteed broccoli dressed with red chili flake and soy sauce. Yum!

From Talk

Okay, What is for Dinner Tonight?

Last night's bounty from the farmers' market: baked whole Alaskan coho salmon filled with raspberries at the fisherman's suggestion, roasted golden beet salad, warm potato salad, beet green salad, and rhubarb strawberry crumble. Heaven. Small quibbles: the raspberries were too sweet for me, and not having rolled oats for the crumble, I used steel cut - in an experimental mood. D liked the nutty crunch; I wasn't so sure.