Jump to content


foodie52

Member Since 20 Jan 2005
Offline Last Active Sep 08 2019 05:18 PM
****-

#1222779 Kedgeree

Posted by foodie52 on 27 February 2013 - 01:51 AM

I've been buying smoked fish and making kedgeree once in a while (when I have leftover rice). It is strangely satisfying. Anyone else making this?




#1222690 Yotam Ottolenghi

Posted by foodie52 on 26 February 2013 - 02:33 PM

I bet the Israelis are pissed.




#1222654 Annoyances

Posted by foodie52 on 26 February 2013 - 12:39 AM

I wish the mouthfuls bots would quit "liking" my posts. It's making me nervous.




#1218571 St. John? Halifax? Any ideas for a better than decent meal?

Posted by foodie52 on 29 January 2013 - 07:00 PM

Does anyone have any input about these two places. Yes, we are going to go on a four day cruise with daughter Alice and her husband. I don't like cruises, but I certainly would love to have a couple of good meals on shore. Thanks.




#1216620 Long Weekend in Chicago: where to stay and eat?

Posted by foodie52 on 11 January 2013 - 10:38 PM

Am thinking about taking John to Chicago in early March for his major birthday. Has anyone stayed anywhere cool and reasonable? Small boutique hotel? I'd like to keep it under $200 a night.

 

As far as food, I've eaten at the Publican and Blackbird. I'd love other suggestions. Thanks.




#1216545 Things I won't be doing

Posted by foodie52 on 11 January 2013 - 02:07 PM

Heston tweets while drunk. I bet he just finished a big plate of spaghetti with creamed corn and spam.




#1215244 A question for the questionable cooks

Posted by foodie52 on 28 December 2012 - 01:33 AM

I like cookbooks that list the ingredients and then NUMBER the steps. For people who can't/don't cook, sometimes for them it is a question of not SEEING the directions. It's just one big splodge to them. The numbering system not only helps you focus, but also tells you where you are in the process.

 

You shop the ingredients. Then you follow the numbered steps. As opposed to directions.




#1213073 Yotam Ottolenghi

Posted by foodie52 on 05 December 2012 - 09:57 PM

Had no idea he existed until my recent trip to England. My friend cooked a few recipes from one of his cookbooks for me. It was all very good, a little quirky, with great "in your face" flavors.

And now the New Yorker has an article about him.


#1206964 Jimmy Savile

Posted by foodie52 on 09 October 2012 - 11:57 PM

I always thought he was kinda weird. Oh dear me...


Child abuser??


#1202482 Knock me down III

Posted by foodie52 on 25 August 2012 - 11:15 PM

This is fascinating, actually. One learns so much on Mouthfuls!


#1174433 Downton Abbey

Posted by foodie52 on 05 January 2012 - 02:03 PM

I haven't been and I'd like to know why it's being so raved about. Is it another Upstairs Downstairs?

Also, if it IS that good, how can I watch the first two series? Please advise. Thanks.


#1166742 Report: Up to 70% of some fish may be mislabeled

Posted by foodie52 on 28 October 2011 - 11:19 PM

I think tilapia is due for the new name.


#1160652 In Praise of Pudding

Posted by foodie52 on 23 September 2011 - 12:12 PM

It's easy to mess it up when you don't sieve the gooseberries, don't add sugar and don't use a lot of cream . I use the term 'fool' loosely.


#1135898 The Bonk List

Posted by foodie52 on 25 March 2011 - 01:45 AM

Leonard Cohen

always


#1135530 Yorkshire , Summer 2011

Posted by foodie52 on 22 March 2011 - 10:02 PM

Going to spend a week in July in Yorkshire in a cottage near Whitby. Any good ideas for meals?