Toni6921's Profile
What did your Mom always have on hand, that you NEVER do?
Crisco and bacon grease were always around. I ate a lot more veal growing up because veal was cheap. Chicken was what we had sometimes for Sunday dinner. She had MSG, too, which I never buy.
Any memories of "poor people food" from your childhood that you still crave?
I remember bologna sandwiches and Koolaid, and buckwheat pancakes for breakfast. I hate buckwheat pancakes. Government cheese made the best grilled cheese sandwiches.
I still miss Grape and Cherry Koolaid with slices of lemon
The best sausage you ever had
The best sausage I ever had was homemade Kielbasa, that was made by the father-in-law of a friend from Wilkes-Barre, Pennsylvania. Awesome, garlicy sausage that was the best I have ever eaten in my life!!!!
Do You Have A Butcher?
I don't have a butcher, but I found out recently that a meat market opened up two weeks ago in Washington, D.C., and I intend to check it out on a weekend very soon. There is an Amish market that is open Thur-Sat, and they do cut their own meats and make their own sausage. Their sausage is excellent. They cure about five different kinds of bacon, and they make their own turkey bacon. They are really crowded on Saturday mornings.
I do not expect any of my local grocery stores to do any butchering for me. Sure is different from where I grew up in Pittsburgh years ago.
POLL: Can you walk to an actual grocery store?
I've been retired for a number of years, and I do have to watch my finances. What I do like about CH, is that folks seem to come for all walks of life. I don't eat out as much as I used to, so I live vicariously through those who can afford to. My demographic is a black female, living in a suburb of Washington, D.C. Urban-Suburban would describe where I live.
I guess I never thought about liberal vice conservative, because I think the love of food is the common thread that joins us together. So many food sites are geared to the homecook, and I belong to some. But, sometimes I like to imagine myself outside of my own kitchen and dining some place like Per Se, or The French Laundry, or Europe, or Asia for that matter.
I just really love food, and I am interested in the experiences of others who have been to places that I'll never have the opportunity to visit. What I truly love about food, is that no one person will ever know all there is to know about it. I'm always challenging myself in my own kitchen, which keeps me sharp.
POLL: Can you walk to an actual grocery store?
I love a block and a half from an Aldi's, and a two minute drive from an International grocery store where I can get Asian, Caribbean, Latin ingredients, meats, fish, seafood, and produce.
Seriously Now -- Which countertop appliances do you leave out on your counter?
Just recently moved to a smaller house, and only have room for my coffeemaker and toaster. Stand mixer and food processor are stored in a cabinet under the sink.
Diners, Drive-ins, Dives, and Disgusting
AdamD, I couldn't agree with you more. I wish there was a neighborhood restaurant near me that served really good food. Would love to have a place to eat on Saturday or Sunday afternoons like some I've seen on the show.
Diners, Drive-ins, Dives, and Disgusting
I would watch Diners, Drive-ins and Dives if my brother was hosting the show. I like to see what folks are eating across the country. I get so sick and tired of the TGI Fridays, and other chain restaurants around the country. It's refreshing to see family-owned restaurants that have been doing business for generations, places where you can get a real home-cooked meal, cutting edge food being served at strip malls. I love the show, and GF is not the reason why I watch it.
What Kind of Cooking Show Host Do You Prefer?
I learned a lot from Kylie Kwong. She made food the star, and she was in the background. I was hooked after watching her first show. I miss her series, and I never got bored looking at her re-runs because I still picked up something I missed.
If FN produced shows like hers, I might consider watching them again. I had enuf of their old standby chefs on FN, and had hoped that we would see a lot of more new faces on the Cooking Channel. It was discouraging to see them show up there, too. Gag me with a spoon!!!!!
What do you do with canned salmon? Not salmon patties.
I pan fry bacon to render the fat, then saute garlic, peppers, and onions. After picking out the bones of the canned salmon, it add it to the sauteed veggies and heat through. I like it served over grits with hot biscuits for breakfast.
I know epi's doing it, but what are your 5 favorite kitchen things?
KitchenAid Stand Mixer, Bread Machine, Oxo Measuring Cups, Knives, Circulon 7.5 Quart Stock Pot...I really do love all my pots and pans, too.
Seriously Now -- Which countertop appliances do you leave out on your counter?
Stand Mixer, Food Processor, Coffee Maker, Bread Machine
5 Kitchen Gadgets you can't live without???
My Farberware vegetable peeler, Cooks Knife, Bread Knife, Bread Machine (I have pain in my wrists and cannot knead bread dough), Cutting Boards
What is your "go to" meal when there is too much month left at the end of the paycheque - past or present
Salmon cakes and tuna fish sandwiches are pretty economical towards the end of the month. Kielbasa and sauerkraut with fried potatoes is another old standby.
And, of course, what's cheaper than a pot of beans. I like pintos, black beans, limas, black-eyed peas, or navy beans served over rice with a pan of cornbread.
I cook pork neckbones with stock, garlic, hot peppers and onions. Midway I'll add potatoes and carrots. Really good stuff. I make it when I'm not stretching the budget.
I go to an international market nearby, because their prices for fish are reasonable. Their fish is fresh and priced to move quickly, and they have more varieties than the local grocery stores.
The butcher takes turkey legs or wings, smoked or fresh, and slices them horizontally. He even does that with fresh pork hocks. That way I don't have to cook the whole piece, which I use it to flavor the stock and then add veggies to bulk it up. The smaller pieces cook quicker, too. Saves me money. I can get more meals out of one leg or wing and it saves me time, too.
Where does soup rank in your food favorites?
I would rank soup 4th. I love soup, and I do order soup in the Summer months, I always have soup when I'm having lunch or dinner in a Chinese restaurant. I make it throughout the Winter months. Asian soups are my favorite, Thai, Vietnamese, and Chinese. I'm teaching myself to make Korean and Indian.
I like to incorporate lots of veggies in my homemade soups, and usually add noodles or barley
Laksa recipe at Wild Ginger [Split from Seattle Board]
Restaurant/Operation
Wild Ginger, Seattle
Menupart
Appetizers,Soups and Stews
Daypart
Lunch,Dinner
Region
Asian Fusion
Source
Ivy Awards
Yield: 4 entrée servings
Water
2 cups
Halibut bones
1 lb.
Onion
1
Salt
1 tsp.
Shallots, finely minced
8
Dried red chiles
4
Lemon grass stalk, finely minced
1
Galangal, roughly chopped
4 slices
Turmeric, fresh, mashed
½ in. piece (or ½ tsp. powder)
Candlenuts
4
Shrimp paste
½ tsp.
Coriander seeds
2 tsp.
Prawns, dried, finely ground
2 Tbsp.
Coconut milk, thick
¼ cup
Coconut milk, thin
3 cups
Oil
2 Tbsp.
Raw prawns
8 oz.
Raw fish slices
8 oz.
Bean sprouts
6 oz.
Fresh laksa noodles
½ lb.
Cucumber, cut in matchsticks
½ cup
Mint leaves, roughly chopped
2 Tbsp.
1. Bring water to a boil, add salt and halibut bones and simmer for 90 minutes. Remove bones and strain stock through cheesecloth and reserve.
2. For spice paste, combine shallots, dried chilies, lemon grass, galangal, turmeric, candlenuts, shrimp paste, coriander seeds and dried prawns in blender. Blend until thick paste forms. Add oil to pan; when hot, add spice paste and cook until fragrant. Add thick coconut milk and continue to cook for additional 8 minutes. Add thin coconut milk and reserved fish stock and stir until thoroughly heated through.
3. Add raw prawns and raw fish slices to soup and cook for 3 minutes.
4. Place bean sprouts, laksa noodles and cucumber in soup bowls and pour hot
I'll never make THAT again!
I love croissants..I really do. I had considered making my own until one day I saw them being made on a Julia Childs episode. Nope. Not in this lifetime. I really understood that day what kind of cook I really am..I love to cvook, and I'm passionate about it.. However, there is a limit to the kind of effort I'll invest in preparing something I like. The key factor to me is time spent.
ground lamb ideas?
Zucchini stuffed with ground lamb seasoned with Mediterranean spices and covered with a tangy tomato sauce is excellent.
Can you name foods and drinks where the original recipe has almost disappeared from mainstream restaurants?
I miss Mai Tai's and Crab Imperial..and a real Cobb Salad!!!
Shrimp Heads
Thank you so much for your reply. I will report back to you when I make them. I used to order a dish in Chinatown in Washington D.C. at a restaurant called the Golden Palace. They made a shrimp dish and the shrimp were cooked in their shells, then tossed in a tomato sauce that had ginger, garlic, and Chinese Rice Wine. I removed the shrimp from the shells, not realizing until now that the shells were supposed to be eaten too!! This is all very enlightening.
Shrimp Heads
I have been craving a rich seafood soup for the last month, and I have found a place that sells shrimp with the heads on. I will use the heads and some fish frames to make a good stock for my soup. I have never eaten the heads, but since I have found a place that sells whole shrimp, I will try them. So, I will be in the hunt for a good recipe that makes them nice and crispy.
Watching an adjacent diner's meal in disbelief and envy
I've got some fish heads and frames in the freezer that I'm going to use to make fish stock. Thank goodness for places where we can buy the whole fish and not just the fillets. I love seafood soups all year long. I know people who can't even look at a fish head.
Mother's Day - what do you want someone to cook for you?
Anything grilled, chicken, corn, veggies, shrimp, fish..and a nice green salad., A slice of Coconut Cake with Pineapple Filling would be wonderful.
What's your "secret ingredient?"
Granulated honey added to wet and dry rubs. Kecap Manis, (sweetened soy sauce) adds great flavor to soups stews, barbecue sauces, wet rubs. All kinds of vinegars added to soups and soups. Just a tablespoon at the end. Sriracha, lemon, lime, and orange zest, Chinese cooking wine, Scotch Bonnet Peppers, are added to soups, stews, and curries whole, and taken out whole, once cooking is done.
What are the 10 most essential things in your spice cupboard?
Kosher and Sea Salt
Whole Black Peppercorns
Granulated Garlic
Paprika
Thyme
Oregano
Cumin
Cinnamon
Coriander
Cayenne
Comfort food after a break-up
So sorry for your pain, but it's almost impossible for any of us to escape this life without experiencing it. Become a "wounded healer". Do something for someone who has neither the power or resources to return the favor. Volunteer at a soup kitchen or women's shelter and cook for people who would really appreciate your efforts. Not only does it make you feel better about yourself, but you meet some wonderful people when you do volunteer work.
So often, people in unfortunate circumstances, haven't had anyone to make them feel special or worthy in a long time. Miri1, one person can really make a difference in the life of someone else.
Food preparation can be theraputic for the giver, and the finished product can go a long way to building self esteem and dignity in the life of the receiver, The world needs people like you.
Toni
