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Weekend Cook and Tell: Unsung Heros of the Kitchen
There was an excellent restaurant in Seattle but unfortunately I have forgotten its name. Anyway, they stuffed a whole large onion that had been poached or roasted in chicken stock and then was stuffed with spaghetti. if anyone knows what I'm talking about, please post. It was fabulous. My memory is not doing it justice.
Funeral Food
kathyvegas beat me to the punch (non-alcoholic, of course) re: funeral potatoes. I have lived in Utah my whole life, am not a Mormon, but funeral potatoes are an institution that cut across all cultural lines. A great small grocery store in Salt Lake, Emigration Market, sells them in tins, although the price would make the pioneers shudder. And to prove that stereotypes can sometimes be true, I believe that jello, usually with shredded carrots and whipped cream, are a staple.
Celebrate your aunt's life. She obviously has a wonderful nephew.
Eggs Travaganza in Midtown: The First Power Breakfast Cart Ever?
Um, I find it rather humorous that in the final paragraph, when you point out their spelling mistakes, you then say you would "advice" bankers to go there. Was this an intentional effort to get me to laugh? or is it just the pot calling the kettle black?
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Recent Comments | Response to Comments
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Makes me laugh. Probably fifty years ago Sunset magazine published an article about an adobe oven. My dad (who knew nothing about building anything) and a family friend (who did, thank heavens) built it in our backyard. They were featured in the local newspaper (food editor was the family friend's wife) Dad only used it for bread, but it was fantastic. We just sold the house last month; I hope the new young owner patches the stucco, doesnt burn down the fence, and enjoys the fun.
Weekend Cook and Tell: Unsung Heros of the Kitchen
There was an excellent restaurant in Seattle but unfortunately I have forgotten its name. Anyway, they stuffed a whole large onion that had been poached or roasted in chicken stock and then was stuffed with spaghetti. if anyone knows what I'm talking about, please post. It was fabulous. My memory is not doing it justice.
Funeral Food
kathyvegas beat me to the punch (non-alcoholic, of course) re: funeral potatoes. I have lived in Utah my whole life, am not a Mormon, but funeral potatoes are an institution that cut across all cultural lines. A great small grocery store in Salt Lake, Emigration Market, sells them in tins, although the price would make the pioneers shudder. And to prove that stereotypes can sometimes be true, I believe that jello, usually with shredded carrots and whipped cream, are a staple.
Celebrate your aunt's life. She obviously has a wonderful nephew.
Eggs Travaganza in Midtown: The First Power Breakfast Cart Ever?
Um, I find it rather humorous that in the final paragraph, when you point out their spelling mistakes, you then say you would "advice" bankers to go there. Was this an intentional effort to get me to laugh? or is it just the pot calling the kettle black?
Serious Efforts: Homemade Ice Cream (including Lactose-free)
I also have a cuisinart (great value for fifty bucks, I recommend it to the OP if her hand-me-down requires the ice and salt routine) I have found that putting a layer of plastic wrap right on top of the ice cream keeps the ice crystals away. lids on containers let in too much air.
The Secret Ingredient: Crème Fraîche
I'm not here to defend Medusa's general demeanor or conduct around children, but it sounds to me as if she just wanted you to say, with customary courtesy, "no thanks"
Dinner Tonight: Pork Tacos with Poblano and Tomatillo Salsa
the "heat " of poblamos?
Cooking from the Glossies: Balsamic Pork with Shallots
a five pound pork tenderloin? i don't think so. perhaps you're confusing it with a pork loin roast?
Caring for Cast Iron
I had a problem when I burned some kind of sugar substance (can't remember exactly what) on my antique skillet. Rather than throw it out, I tried everything to get it clean......sos, drill with wire brush etc. Nothing worked. I then used some spray oven cleaner on it, put it in a plastic bag in the sun outside for two days, and it cleaned up beautifully. I had to re-season it of course (I use crisco, oil makes it gummy) and it worked great. So for a major disaster, go for the oven cleaner.
Can you plant basil that you bought @ Whole Foods?
how about just buying some seeds?
Apple Pan: 'Quality Forever' in Los Angeles
If your burger has too much lettuce, how about opening it up and removing a leaf? Reminds me of people who complain their dish needed more salt. Uh, put some on it.
In Videos: Jack Black Interviewed on 'Cooking With Rockstars'
well, get an interviewer who can do something else besides giggle and perhaps i would change my mind. But I'm so pleased to see that you respond so well to criticism. Ms. Rooney
In Videos: Jack Black Interviewed on 'Cooking With Rockstars'
why do you even publish this drivel?
Wonton recipes: suggestions?
re: cream cheese wontons i like to add curry powder and either minced water chestnuts or green onions (or both) gives nice crunch and flavor. i serve them with sweet spicy chile sauce that you can buy at an asian food store. or jalapeno jelly or something siimilar would work.
Apple Pan: 'Quality Forever' in Los Angeles
Yep, I can't agree more with GianniB. I just sampled the Steakburger at Apple Pan, and the cloyingly sweet relish overpowered the burger and the cheddar. The burger was BLAND--no seasoning in the mix or on the griddle. The establishment is a groovy throwback to the 50's but the burger is simply not good enough.
I'm bummed, because the place is about a mile from my house. I wanted this to be good. So much for hopes and dreams.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Great looking oven. I've been working on a Pompeii style oven all summer. I'm amazed at how quickly you've finished yours!
The Secret Ingredient: Crème Fraîche
Thanks for the tip to use creme fraiche in mac 'n' cheese. I had some homemade stuff that needed to find a tasty home: http://eatcheapeatwelleatup.com/2009/09/08/you-fraiche-thing/
Weekend Cook and Tell: Unsung Heros of the Kitchen
I like to unbalance a traditional ragu by increasing the celery ratio - the results are kind of American-Chinese tasting and excellent with a cab franc.
Weekend Cook and Tell: Unsung Heros of the Kitchen
I'm from South Georgia, and my grandmother made this at every family meal.
Onion Pie
1 - 1 1/2 stacks Ritz crackers (depending on how thick you want the crust part to be, I use 1 1/2)
1/2 to 1 stick butter melted, depending on how much crackers you use. I don't measure anything -- use enough melted butter to make the crackers stick in the pie plate like a graham cracker crust.
Press this into a 9" pie plate, bake at 350 or so for 8-10 minutes. No need to cool before adding the filling. You don't even have to pre-bake, but it's crispier if you do.
For the onions, saute 2 pounds (or more if you really like onions) of thinly sliced sweet onions (Vidalia are the best, slice from root to stem end, if you slice crosswise the cooked pieces look like worms!) in a stick of butter (or less, it'll work, just stir more often to keep from burning) on medium-low heat for a pretty long time, stirring a bit along the way, until they are very soft and a little caramelized. Add some fresh thyme or other herbs (I've done it with rosemary and basil, thyme is the best to me) Salt and pepper, of course, I always forget to mention that.
Spread the caramelized onions into the ritz cracker shell. Top with a couple handfuls of shredded cheese (your choice). Bake until the cheese is melted and brown.
I make this way too often because it's so good but so fattening. But I think about my grandmother every time I make it, and it is such wonderful memories! If anyone makes it, I would love to hear from you!
Pam from Georgia
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Amazing. I am so jealous I don't even know where to begin. Can I be tacky and ask about how much it cost to build this oven? It would be worth every penny, but I am curious.
Thanks!
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
I too am jealous as all get out. The BF is even a stone mason! But we live in a condo community too. Maybe it's time to buy a house. This is something I've wanted forever.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
OMG, this is WONDERFUL! I just want you to know that a pizza oven has been a dream of mine FOREVER. I am an old lady now, but still have hopes. You did a fantastic job. I know about Forno Brovo, wonderful website and helpful. ENJOY your wonderful project - lucky you two found each other, a woman who will cook and a man who will work with her dream.
If I am not too nosey - what was the total cost of the project?
Pizza Lady
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Guess what's going in next year where the kids' playset currently is? My 15 year old will do some heavy lifting for me--he loves pizza and homemade bread.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Oh. My. GOD!!!
Must get husband to DO THIS!!
What an amazing and delightful project! Good for them, I bet the neighborhood smells great!
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Some people blog their opinions, and some people blog real hard skill and technique to improve lives. Thanks a million, and uh, when are you inviting the neighborhood over?
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Beautiful oven!
I was lucky enough to sample the pizza at Paulie Gee's from his outdoor oven and there was nothing better!
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Nice job ! I applaud your effort. Great post, and thanks for sharing.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Holy camoly. That is EPIC. Bravo!
Now when can I come over??
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Nice oven!
re: salt - I like the unrefined 'grey' french sea salt - Fleur de Sel (de Guérande).
FP
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
@Adam, maybe a WFO map (country wide) would be in order. Followed by a summer long oven crawl across the country!
Nick
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Mark, you nailed it on the first go round. They'll be lining up for your apt. when you decide to move. Nice looking pies. What's the dough ratios like?
Nick
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
OMG that is truly fantastic. We have an architect friend who put one on the side of his house, but he ordered the oven from Italy. To think you built it from scratch is even more impressive - and in a rental no less. You must REALLY love pizza. Lucky landlords too.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
@PBlogger I like that your video captured me pointing that out to you. No need to mail that stuff. Just bring it to Una Pizzarino on 10/10.
Ciao,
Paulie Gee
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
You sir, are my new hero. That is just simply awesome.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
@Mark Wilkie: Congratulations on your oven.....nice job!
I'm not sure I would leave the backyard for the remainder of the summer.
I need to build one big enough to sleep in when Mrs Blogger gets sick of my pizza cravings!
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
It does say "Palermo" right on it, as you were so eager to point out ;D
You gonna order a jar of the following for yourself, or should I just have one mailed to you?
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
i've been following mark's progress on flickr for some months now... nice to see the final product and learn more about the process. my NYC-backyard envy just went up a few points.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
Too cool. I wonder what my condo association would think if I built one.
My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
by the way a mano in ridgewood nj make a chicken cacciatore sicilian style in their pizza overn awesome
also had a taliapia in aluminium foil
jealous just jealous
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Makes me laugh. Probably fifty years ago Sunset magazine published an article about an adobe oven. My dad (who knew nothing about building anything) and a family friend (who did, thank heavens) built it in our backyard. They were featured in the local newspaper (food editor was the family friend's wife) Dad only used it for bread, but it was fantastic. We just sold the house last month; I hope the new young owner patches the stucco, doesnt burn down the fence, and enjoys the fun.