MissMichal's Profile
What's For Dinner? Prt LII
Chipotle chicken salad on wheatberry bread. I have the peppers simmering as we speak.
Road tripper needs Veg grub suggestions in CO, WY, UT, and ID
In Salt Lake City:
Vertical Diner is all vegan and right off I-80. Sage's Cafe is owned by the same chef and is closer to downtown. Vertical is more "diner food" and Sage's is more uppity organic. I love both, especially Vertical for breakfast. Try the blueberry pancakes! Pago is fairly new, and it's a great choice for dinner.
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Sage's Cafe
473 E 300 S, Salt Lake City, UT 84111
Vertical Diner
2280 S West Temple, Salt Lake City, UT 84115
Pago
878 S 900 E, Salt Lake City, UT 84102
Looking for a great place to host lunch for 35 people in downtown Salt Lake City
Shhh...don't say "wedding." They jack up the price.
I'm planning an 11 AM wedding at the Cathedral of the Madeleine (yeah, it's big for only 35 people, but it's our church). I want to plan a luncheon afterward in place of a gigantic reception. I don't want to spend any more than $1000 on 35 people. What's a good downtown restaurant that could accommodate us?
What did your Mom always have on hand, that you NEVER do?
Grocery day was chili dog day at our house. My mom bought Wrangler hot dogs, Wonder hot dog buns, and Nalley chili with no beans. We were in heaven. If it wasn't chili dogs, it was frozen dinners: Banquet turkey meals in the trays, and one enchilada meal for Mom.
Other stuff we had on hand:
Banquet frozen pot pies
#10 cans of Crisco
Wonder Bread
huge bags of puffed wheat breakfast cereal
Nestle Quik chocolate milk mix
Krusteaz pancake mix and Smucker's boysenberry syrup
Cream of Wheat or Zoom hot cereal
Ground Folger's coffee in cans or vacuum-sealed bricks
fish sticks
lentils
lots of home-canned goods, especially apples, cherries, and peaches
at least ten extract flavors for candymaking
Gold 'n Soft margarine in the tub
Flour tortillas
enourmous quantites of potatoes, carrots, and onions
bottled lemon juice
gravy mix in envelopes
egg noodles
kimchee, if my dad was able to sneak a jar into the house
Kool-Aid in packets
Almond Roca (for mom) and Hershey Kisses (for dad)--each had several hiding places
Girl Scout Cookies--we ordered dozens of boxes and froze them
Now, I'm not saying I don't like any of these foods, just that they never have made it into my regular rotation.
What did your Mom always have on hand, that you NEVER do?
My MIL always kept (still does) a canister of AP above the stove and kept a tea strainer inside for making gravy. Her method: Pull the turkey (or whatever) out of the roasting pan, put the pan across two burners, whisk in the flour, and serve.
Recommendations for a pressure canner
Hi all,
I want to get a pressure canner before deer season so I can put up a bunch of yummy venison. I'm looking for something with a weighted gauge in about a 20-quart size. Does anyone a brand or model they'd recommend?
Cheers,
-MM-
Help a Brit plan an American-themed BBQ!
Nonsense! Food on a stick is as American as it gets, even if they are called kebabs.
Recipes You've Never Heard of Outside Your Family
Nope, hold on to your card. In every chef interview, they ask the chef what he or she makes at home. If the chef mentions a foo-foo vertical recipe and says that he makes it for his kids, he's lying right through his nostrils. Foodies of the world, claim your tater tot casserole, bologna sandwiches, and recipes involving canned cream soup. Hold your spoon up high and be proud!
Recipes You've Never Heard of Outside Your Family
My mom used to make "eggs goldenrod"--boiled eggs, chopped coarsely and stirred into a pan of bechamel, then poured over toast. Kind of goes with the "sh** on a shingle" saucy-thing-on-toast concept. My dad made a dish he called "Hawaiian school lunch" becasue they always served it to him in the cafeteria there: Ground beef or sometimes beef tips, sometimes with frozen veggies, with brown gravy over rice.
Not Corned Beef & Cabbage ... Then what else?
Ah, yes, not a damn thing wrong with the crockpot. You have to be careful when cooking with Guinness, though, because it can get bitter. My MIL always used to boil the corned beef in Pabst Blue Ribbon with brussels sprouts. PBR isn't all that great for drinking, but it's great for cooking and it's cheap. I'm a teetotaler, so I think I might try cooking it in cider.
