MitchW Posted December 30, 2023 Share Posted December 30, 2023 As long as I was baking yesterday, and had the oven going, I wanted to try something different (for me) and new. Tried making granola for the first time. A mashup of Eleven Madison Park's and Marion Cunningham's granola recipes. Actually not bad. Rolled oats, raw pepitas, raw almonds, butter, grapeseed oil, B grade maple syrup, brown sugar, salt, dried cranberries, dried sour cherries, and raisins. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 30, 2023 Share Posted December 30, 2023 Isn’t that Richie Cunningham’s mother? 1 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 30, 2023 Share Posted December 30, 2023 One egg over easy on half a buttered bun. It gets so exciting in my kitchen sometimes. At least I didn't get much yolk on my djellaba. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 30, 2023 Share Posted December 30, 2023 Who cooks in a djellaba? I prefer a busboy shirt. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 30, 2023 Share Posted December 30, 2023 Call that cooking? Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 30, 2023 Share Posted December 30, 2023 Quote Link to comment Share on other sites More sharing options...
small h Posted December 30, 2023 Share Posted December 30, 2023 4 hours ago, Sneakeater said: Isn’t that Richie Cunningham’s mother? Mrs. C! Quote Link to comment Share on other sites More sharing options...
splinky Posted January 7 Share Posted January 7 tried a gluten free bagel from Utopia. FEH! Quote Link to comment Share on other sites More sharing options...
small h Posted January 7 Share Posted January 7 15 minutes ago, splinky said: tried a gluten free bagel from Utopia Why? 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 8 Share Posted January 8 Whitefish salad from Zabar’s folded into a duck egg omelette. Actually got a fish bone stuck in my throat for the first time in living memory, but I remembered the fix: gulp down even bigger mouthfuls of food to dislodge it. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 18 Author Share Posted January 18 a new restaurant opened next to my office and here is part of their menu. the pastries and baguettes are quite good, actually. so i am hoping that the other offerings are just as delicious. the gimmick is “glass jars that contain food”; you buy the jar and use it to reheat its contents. a friend who lives in france/italy says this style of serving was trendy about 15-20 years ago but never as takeout…and i am not feeling it but hopefully it works because the part of sf where my office is located is a food desert. Quote Link to comment Share on other sites More sharing options...
small h Posted January 18 Share Posted January 18 1 hour ago, Diancecht said: the gimmick is “glass jars that contain food” That was a thing in NYC, too. Saxon & Parole was the first place I saw it. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 18 Share Posted January 18 4 hours ago, Diancecht said: a new restaurant opened next to my office and here is part of their menu. the pastries and baguettes are quite good, actually. so i am hoping that the other offerings are just as delicious. the gimmick is “glass jars that contain food”; you buy the jar and use it to reheat its contents. a friend who lives in france/italy says this style of serving was trendy about 15-20 years ago but never as takeout…and i am not feeling it but hopefully it works because the part of sf where my office is located is a food desert. Ooh, which place is this? Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 19 Author Share Posted January 19 (edited) it’s cafè mademoiselle the proprietor is a caterer located in the east bay and the cafè is their first physical location in sf 407 howard (1st) Edited January 19 by Diancecht 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 29 Share Posted February 29 (edited) Baked up another big batch of granola this morning, sorta following EMP's recipe. this one has oats, almonds, pistachios, pepitas, raisins, sour cherries, maple syrup, brown sugar, olive oil, butter, vanilla, and salt. Edited February 29 by MitchW 2 Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 10 Share Posted March 10 I made this this morning. In between a Spanish tortilla (way less oil) and an Italian frittata. So may a torttata or a frittilla? 2 Quote Link to comment Share on other sites More sharing options...
small h Posted April 18 Share Posted April 18 It’s a little hard to tell from the picture, but this is a Mother & Child Japanese LEO. A fluffy lox & onion omelette with ikura. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted April 18 Share Posted April 18 Avocado toast, with the addition of a shmear of this cod roe & liver pate my parents brought back from Norway. Quote Link to comment Share on other sites More sharing options...
voyager Posted April 18 Share Posted April 18 I still boggled at growing your own bananas! 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted April 19 Share Posted April 19 I had avocado toast for lunch. I am still allergic to avocados. Annoying. Not that I can’t eat them, but an hour of lips and throat on fire after. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted April 19 Share Posted April 19 Sadly, the avocados came from Mexico, not our backyard. But someday..... Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted April 19 Share Posted April 19 Still working on cleaning out my fridge in advance of Passover - toast with butter and the last of the homemade gooseberry jam. I felt like Frances the badger. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted April 20 Share Posted April 20 Low carb croissant. What we need is low carb jam or honey. I do have low carb Agave syrup. Served on a low carb plate. Quote Link to comment Share on other sites More sharing options...
small h Posted May 11 Share Posted May 11 1 1 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted May 11 Share Posted May 11 Do you have plates whose rims match your every food? Black rims for black-eyed peas, red for red-eyed gravy? Brown for a medu-vadai? Quote Link to comment Share on other sites More sharing options...
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