monfrancisco's Profile

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How do you deal with the compulsive need for everyone to like your food?

"Complaint" for "compliant" is the best typo ever! Thanks. I'll remember this and seek my own use for it.

Scientific Methods Misapplied to the Evaluation of Cuisine

A Riedel stem makes me nervous. I know what they cost, and I know I'm a little clumsy, and those two factors together detract from my experience.

May 16, 2015
monfrancisco in General Topics

Biggest Tip Ever?

I'm sort of surprised that no one in your row gave you grief for not tipping!

May 12, 2015
monfrancisco in Not About Food

Biggest Tip Ever?

I stuffed $22 (instead of $3) in the tip jar at our local pizza joint, and was not too happy with myself when I discovered my error the next day since I was relatively broke at the time. I then proceeded to tell myself that relatively broke people shouldn't be having take-out pizza for dinner in the first place and that karma points are a good thing. I still think both things are true.

Famous Recipes

Me, too! But where's the tarragon in that recipe? I think that's a big part of why Green Goddess is so Good. It adds an elusive "what IS that" note and is in most of the recipes I've used. But now that I think about it, I came to GG in the 70s when tarragon was the herb du jour, so who knows.

May 09, 2015
monfrancisco in Home Cooking
1

Famous Recipes

Dammit, that was going to be my contribution to the thread! I'm not big on painting the lily, but if I have mushrooms, in they go.

May 09, 2015
monfrancisco in Home Cooking

First sip of the day

Oh, this is a good question. Years ago, I thought inventing First Sip Beer would make my fortune. That first glug of beer on a hot day is incomparable. My idea was to make beer that tasted like that all the way through. Naturally, reality and laziness (hey,would you grab me another beer?) intervened.

May 04, 2015
monfrancisco in Not About Food

Mother's Day Brunch - Help with menu please.

That Breville sounds like a winner! I thought you were offering make-your-own, and this approach seems much better.

May 03, 2015
monfrancisco in Home Cooking

Mother's Day Brunch - Help with menu please.

I'm always curious about logistics, so here's a question: How many waffle irons? At 26 waffles minimum, and 5 minutes per (maybe too generous, but people will be fumbling with a new-to-them set-up) that's over 2 hours of waffling.

And I agree with the other suggestions. Sounds like a fun party!

Ideas for vegetarian dinners, please

Not sure about your weather or crazy about this blog, but here's a solid recipe, Mushroom Bourguignon:

http://smittenkitchen.com/blog/2009/0...

Very, very tasty.

Why "cook from frozen"?

Hadn't thought of that, makes a lot of sense. I always put my (really homemade!) pie shells in the freezer before baking and just didn't make the connection.

May 02, 2015
monfrancisco in Home Cooking

Why "cook from frozen"?

Good point -- If there were, I'd be surrounded by black-and-whites with sirens blaring most of the time. "Step away from the expired aspirin, ma'am!"

So I did it my way. The food was perfectly fine, and I feel a little bit sick. Just as expected.

May 01, 2015
monfrancisco in Home Cooking

Botulism outbreak linked to Ohio Church potluck

Why? To tint it a more intense yellow. I understand that it's not a universal practice, and that I may have lower standards for dairy than you so you haven't ever seen it on a label.

My point is that I can't imagine how devastating it would be to have poisoned someone.

Why "cook from frozen"?

After a frustrating errand this afternoon, I decided that frozen crap would be dinner. Why the instruction to "cook from frozen, do not thaw"? I have a big-box-store stove (ie, not the best by any means) and my thought is that the closer to room temp my food is, the better the results will be. If it matters, the menu is spanikopita and gyoza (well, okay, junk, but it fits the bill).

I realize this isn't really Home Cooking, but I am Cooking at Home.

May 01, 2015
monfrancisco in Home Cooking

Botulism outbreak linked to Ohio Church potluck

Some time ago, I brought my lemon squares to a party. One of the guests avoided them because she said she had an allergy to the annatto in mixes, and braggy me piped up that they were home-made with lemons from our tree, blah, blah, blah. She ate several of them, complimented me, and I spent the rest of the party keeping an eye on her. What if there were annatto in my butter? What if she were allergic to something else in the mixes and mis-attributed it? She was fine, and mountains out of molehills are my specialty.

no-bake dessert challenge

Given the time of year, I'd say lemon curd, strawberries, and purchased cookies.

Apr 29, 2015
monfrancisco in Home Cooking

Pronunciation-checked at Penzey’s

And I'm pretty sure that in many parts of the English-speaking world, it's "come-in." I'm a "coo-min" myself, although I hear it both ways. Similar to see-lahn-tro vs sill-aan-tro, maybe. Although I won't be eating that in any case.

Apr 26, 2015
monfrancisco in Not About Food

How to invite friends for dinner, where everyone pays for their own food?

I agree with everything you say, with maybe a couple of provisos: Mentioning general prices can be a way of managing expectations (if the place is higher than usual for a specific type of food, say) or pointing at the fact that you don't intend to pick up the check.

Apr 21, 2015
monfrancisco in Not About Food

Who owns the leftovers?

Unmarked, it's first-guy-in. Marked with painters' tape and a skull-and-cross-bones (leftovers for MY breakfast, ingredients for a future meal, mise-en-place, and so on), look out. And there're just two of us!

Lemon Glaze

My perennial best is Thanksgiving (not your holiday, I would guess, but anyway) cranberry sauce made, stuffed in the icebox, and forgotten about until the next day when the leftover raid begins. Years into it, someone usually pipes up during dinner. Somewhere along the line, the words Damn It are heard.

Apr 20, 2015
monfrancisco in Home Cooking

Wedding reception food/questions. Professional input welcome....

Sounds like a great bash! As to the caterer vs fast-food-guy question, I have zero experience here (not that that'll stop me), but two opinions: 1) It's a family celebration, and I would think any caterer should be open to the idea that particular long-time favorites would be featured; and 2) there's a recent post around here that mentions a coconut-loving gal getting served a (sliced, plated, and sauced) Sno-Ball at a Rawther Fancy restaurant because there was nothing coconutty on the menu. All of which is to say, bring on the sandwiches.

The "Food Babe" Blogger Is Full of Shit

But what if it's mined by Francisco d'Anconia? Does that make it better or worse? Need to know before the plane leaves.

Japanese restaurant salad dressing

This is the one that scratches my itch:

http://www.epicurious.com/recipes/foo...

I've only made the dressing (love it!), can't speak to the rest of the recipe.

Apr 13, 2015
monfrancisco in Home Cooking

What's your ??????????

In the olden days, you could call the Time Lady at SOS-TIME. So I think I'll give 707-8463 as my phone number next time I'm asked.

In the slightly-less olden days, the guy at my local store reflexively asked for my phone number when I wrote a check. I would say "You always ask but you never call!" Hilarity ensued.

lasagne vs ziti

Not rude at all. Sensible. Especially since if there's no oven room, the LASAGNE might have to be 86'd for something that's served at room temp. I'd frame it as, "My X is really better than my Y, so how about that instead?" or "I just got through a freezer full of Y, mind if I bring X?" but that, obviously, is just me.

I think it's maybe not rude but certainly kind of demanding to micro-manage a contribution that far. Pasta dish? Fine. Five-cheese ziti with kale not spinach? Yer pushin' it.

Manners Manifesto

Are you double-jointed? Damn good 'point', though. You just made me chuckle amidst my dinner preps, thanks!

Manners Manifesto

Here are my theories, based on never understanding and never having had an explanation:
--It looks "hoggish" or is possibly unpleasant to people near you
--It's yet another example of parental sovereignty
Neither of these make complete sense to me, but that's the best I have.

Mar 15, 2015
monfrancisco in Not About Food

How to eat frugally?

Off topic, but big fan of the McCourt brothers here.

Mar 15, 2015
monfrancisco in General Topics

Manners Manifesto

I enjoyed the essay, especially since Tamar Adler generally strikes me as someone who makes Alice Waters look like a slacker. A bit high on the ethereal scale. The list of behaviors not tolerated at her childhood table is almost identical to the one I was raised with (although with less dire consequences in my case). It has served me well, and the reminder made me smile.

Mar 15, 2015
monfrancisco in Not About Food

Do You Bother With Q&A Posts?

A: No.

(Okay, I think I did once when it was new and I didn't quite get it and its limitations.)

Mar 13, 2015
monfrancisco in Site Talk