rorycat's Profile
Childhood foods you would *totally* eat now...
I have found my people!!
I was introduced to Gerber apricot baby food when an infant cousin refused to eat it and I subsequently volunteered for clean up duty. I polished it off. Quickly. My grandmother, bless her, went to the market the next day and brought back a couple more jars just for me. The big ones. Oh how I miss my Gramma.
I had to post because today, for reasons not related to human babies, I found myself perusing their food in the grocery store. And after I got what I needed, I scanned EVERY SINGLE ROW looking for strained apricots. Alas, no success. Which is not in any way meant to be taken that I will stop searching...
When to complain in a restaurant
The older I get, the less tolerant I have become with regard to poor service and poorly prepared food. I can understand and forgive an off-night here or there, or an honest mistake, but given menu prices these days I have to say that I expect restaurants to earn my patronage. I don't think it's unreasonable to have high expectations depending, of course, on the venue.
I have only ever once sent back a dish. It was at a now-defunct celebrity chef's restaurant in Boston and my entree was so oversalted that it was inedible. I am a salt lover, and if I think something is too salty, I can only imagine what others might have thought of that dish. I politely asked the server to return it to the chef because of the saltiness -- I even asked if it could be toned down just slightly. She removed my plate and came back shortly thereafter to snottily inform me that the chef had tasted my entree and pronounced it "perfectly seasoned." She then left our table and didn't come back. Talk about an epic fail on both the food and service fronts. We paid for my husband's entree and left no tip. You can probably imagine the things I had to say to the manager.
Cheese cart or dessert cart: you can only have one.
Definitely cheese, but I second what Harters said.
A couple of years ago I was lucky enough to be invited to a fabulous and memorable meal at L'Espalier, where I had the opportunity to have both. I'd be hard pressed to choose between the two if ever I have the opportunity to return to that lovely restaurant.
Your favorite cheese
Fleur du Maquis/Brindamour
Humboldt Fog
Vermont Shepherd
Roquefort
Bayley Hazen Blue
Vermont Brebis -- like a sheep's milk brie
Trillium
Manchego
I better stop before I am forced to go and conduct a raid on my cheese drawer...
What discontinued products do you miss?
Swiss Colony's "Smokeroni." Kind of like a high class Slim Jim, only drier and a million times more flavorful. You had to buy it by the foot at their bricks and mortar stores. Haven't seen it in years, and actually don't even know if that's what it was truly called.
Also, Ben & Jerry's Phish Food and Chocolate with Raspberry Swirl froyos. I, too, lament the vastness of their flavor graveyard. The Phish Food is a recent addition to all the other dear and departed flavors.
Sub butter for shortening in cookie recipe?
Just wanted to say thanks for all the input. Normally I am fearless in the kitchen, but that's when I don't have to measure things precisely or worry about fat:flour ratios. Like I said, a baker I am not.
I decided to try three different preparations -- staight shortening as the recipe calls for, all butter, and then half-and-half. I strongly suspect that the half-and-half will be the best. The filling for this particular, jelly roll-like cookie is already fairly wet, which leads me to believe that the mix of fats will be ideal, both for texture and flavor.
If someone knows where the link is for the debate on butter versus shortening and the roles they play in baking, a link would be much appreciated. I did a search before posting and didn't find that. I am sure there will be others looking for similar info over the next few days as ovens are cranked up and mixing bowls are pressed into duty.
RC
Sub butter for shortening in cookie recipe?
Everything's better with butter! I think I'm going to give it a whirl, because the directions read like making a pie or tart crust, including cutting in the fat and liquid. I just really loathe the idea of shortening, even if it is called for in a beloved family recipe.
Sub butter for shortening in cookie recipe?
I'll preface this by saying I'm not really a baker, but I have a yen to make one of my beloved late grandmother's cookie recipes. The dough is a soft one that has to be refrigerated overnight before use, and it calls for shortening. Can I safely substitute butter for the shortening? I'd honestly rather use butter, but I'd also like the cookies to come out well.
It's not even five degrees outside, but if the verdict is that I should stick to the recipe then I guess I'd better start preparing to strap on my boots and zip up my parka for a trip to the grocery store...
Whats Eating You
Wonderful poem for this topic! It's one of those pieces that I forget about until it unexpectedly pops up again, and then I read it and am drawn in like it is all new.
Yes, I do loathe having a morsel I was coveting scarfed down by refrigerator raiders. It has been a while, but the one that comes to mind was my leftover lobster mac 'n cheese. It was sublime. I was really looking forward to the rest of it, since I could not finish it on the first try. Alas, hubby got to it first. Sigh.
I've Noticed That (with apologies to William Carlos Williams)
You have eaten
most unwittingly
the rest of my
lobster mac 'n cheese
Which, yes
I was absolutely
saving
for breakfast
You're forgiven
it was irresistible
so creamy
and so rich
How much Ancho powder?
I appreciate the input; it's nice to have confirmation of what I was thinking. The ancho is a fabulous counterpoint to the butternut squash that is one of the other main ingredients in the dish, but you're absolutely right that it wouldn't have the same effect as too much cayenne or even chpotle.
Thanks again for the help!
How much Ancho powder?
I'm planning on making a brisket-based chili recipe that ran in Bon Appetit about a year ago. The recipe calls for 6 ancho chiles to be soaked and then when softened blended with their liquid into a paste to create the chili base.
I've looked everywhere and can't find whole ancho chiles like I used the first time I made the recipe. However, I did stumble across ancho powder. Any estimations or recommendations on how much power would equal a large, whole chile? I'm hazarding a guess that a little more than a tablespoon of powder would be equal to about a whole chile.
I'd really like to make this over the weekend, and if ancho powder is all I can get my hands on, so be it. But I'd love to hear from some others who might have some experience here so that I don't inadvertently use too much or too little chile and wind up with a dish that's either lacking in flavor or inedible.
Thanks!
RC
Dinner in Ogunquit
MC Perkins Cove is definitely someplace to go for dinner while in Ogunquit. You'll want to make an early reservation in order to be able to appreciate the incredible view from the dining room. My husband and I had dinner there last fall, and it was fabulous -- I'll certainly go again if the opportunity arises. Outstanding food and service.
You didn't mention it, but if you're looking for a breakfast spot, Cafe Amore was also wonderful. I understand it has moved closer to Perkins Cove, but I'm not exactly sure where. We had a fabulous breakfast that was well worth the wait time.
Oona's or Leslie's in Bellows Falls
I live right across the river from Bellows Falls and Oona's is definitely long gone. I've only eaten at Leslie's once, and I was less than impressed by the food at that time. However, the owners are, as previously mentioned, lovely people.
Boccelli's is also nice with excellent food, but is probably more casual than what you are looking for. I'd recommend it for more of a grab-and-go situation or a quick lunch versus a special occasion dinner.
If you head across the river from Bellows Falls into Walpole, NH, the restaurant at Burdick Chocolate is stellar. I've never had a bad meal there and the service is top notch. It's French-inspired and the menu changes daily.
