39
   

A Parlour for a Plague

 
 
margo
 
  3  
Reply Sun 12 Apr, 2020 07:38 pm
I'd never heard of a potato kugel. Now I know.

Sounds close to a Spanish tortilla.

Need more spuds to try. But all recipes are for 12-15 people.



Bagels....pfffftttthhh!
ehBeth
 
  2  
Reply Sun 12 Apr, 2020 07:42 pm
@farmerman,
Margo and I kind of blew-up littlek's fb page when he posted Smile

Great memories of partying with him and the mrs. sealpoet in Massachusetts. I knew her from a Taunton gardening forum so it was a great worlds collide time.

he is in fine form with his Limericks of Protest
Borat Sister
 
  2  
Reply Sun 12 Apr, 2020 09:54 pm
@Joeblow,
Woot! Now I want bread!

Why did the great greasy Limpopo come up and is that descriptor from Kipling’s Just So Stories and who has Kippled?

How I loved The Jungle Books when I was seven!
0 Replies
 
Borat Sister
 
  2  
Reply Sun 12 Apr, 2020 09:57 pm
@margo,
Because I thought it was too wanky to announce it on Facebook able2know!
0 Replies
 
Borat Sister
 
  2  
Reply Sun 12 Apr, 2020 10:04 pm
@margo,
I love kugel, but almost no potatoes for me!

I weakened and just ordered some more from our farm. My first foray into buying stuff from Village Greens, which is the name of the folk who grow vegetables on our farm, was to get a surprise box. It had potatoes in the mix and I tried them. They were so amazing that I slowly ate them all, and ordered some this week.

With covid they are now so busy it’s hard to get a lot of their stuff. It’s cute when they deliver because they find the restrictions so against their normal behaviour that they apologise constantly for not coming in and popping the veg in your kitchen for you.

0 Replies
 
Borat Sister
 
  2  
Reply Sun 12 Apr, 2020 10:06 pm
@ehBeth,
Great site! I subscribed but they didn’t ask for my email so I don’t really know what subscribed actually means

I’m green with envy that you have met Seal!
margo
 
  2  
Reply Sun 12 Apr, 2020 10:11 pm
Deb

I had exactly that same problem. You click on subscribe and it goes nowhere!
0 Replies
 
farmerman
 
  2  
Reply Mon 13 Apr, 2020 04:31 am
@Setanta,
SORRY BUT I WAS JUST CATCHING UP WITH SOME POSTS I MISSED

Snow wass also responsible for initiating the processes of "remedial engineering". When he did his "case separation" of the two separate pipelines serving water, He then used CHLORINE as an antiseptic. It was really a brilliant piece of work that we use as a classroom example of "applied research" in several disciplines

Anybody know a good recipe for "finnohio" the bulbs of da fennel?

I have a greenhouse with tons of the bulbs that wintered over (it was not a cold winter)) and I was watching a Lydia Bastinich show (sp?) and she featured a fennel recipe and we forgot to copy and Mrs F deleted it by putzin around with the remote

Roberta
 
  4  
Reply Mon 13 Apr, 2020 04:48 am
@margo,
margo wrote:

I'd never heard of a potato kugel. Now I know.

Sounds close to a Spanish tortilla.

Need more spuds to try. But all recipes are for 12-15 people.



Bagels....pfffftttthhh!



Potato kugel for one:

Peel and finely grate one large potato.
Grate about 1/4 to 1/3 of an onion, depending on the size. You want the effect of onion without overwhelming the potato.
Mix in matzo meal. I'm sure you don't have this. I'm not sure, but I think you can use flour. Check the big recipe and see what's suggested as a binder.
Add salt and a little pepper.
Heat oil in a small saucepan.
Add the entire potato mixture and smooth it out. It should look like the shape of a pancake.
Brown until crisp on one side. Then flip it over. Then brown it on the other side.
Serve with applesauce.

My grandmother used to add chicken fat. You don't have any, and neither do I. Skip it. This is a very basic recipe. Other people and other recipes might put in more ingredients. This is how my grandmother made it, my mother made it, and I make it.

Slurp. I'm hungry.

Good to see you, margo.

PS: The recipe is the same for potato latkes (pankcakes), but instead of one big pancake, you make some little ones. These are served with applesauce and sour cream. Double slurp.
George
 
  5  
Reply Mon 13 Apr, 2020 07:00 am
Stopping in to say Hi.

Hi.

Now to go back to the beginning and work my way though.
Joeblow
 
  3  
Reply Mon 13 Apr, 2020 09:26 am
@Setanta,
And it's too bad I can't share today's bacon sammiches.
Joeblow
 
  2  
Reply Mon 13 Apr, 2020 09:33 am
@Tai Chi,
Fresh cornbread! He's a fortunate mrfixit.

What with lazing around and all this decadent eating I've been doing, I'm thinking it's time to put on a regular pair of jeans. I'm sensing there could be a little trouble in paradise - it isn't just the bread dough that's expanding.
0 Replies
 
Joeblow
 
  1  
Reply Mon 13 Apr, 2020 09:36 am
@Roberta,
That looks so straightforward I might turn my hand to it.

I can ditch the yoga pants tomorrow.
Setanta
 
  2  
Reply Mon 13 Apr, 2020 11:07 am
@Joeblow,
First poutine, now bacon sammiches--do you just come here to torment me?
0 Replies
 
Roberta
 
  1  
Reply Mon 13 Apr, 2020 12:52 pm
@Roberta,
Roberta wrote:
Holy Moley. I left out the egg. Add about 1/2 raw egg to the mixture.

margo wrote:

I'd never heard of a potato kugel. Now I know.

Sounds close to a Spanish tortilla.

Need more spuds to try. But all recipes are for 12-15 people.



Bagels....pfffftttthhh!



Potato kugel for one:

Peel and finely grate one large potato.
Grate about 1/4 to 1/3 of an onion, depending on the size. You want the effect of onion without overwhelming the potato.
Mix in matzo meal. I'm sure you don't have this. I'm not sure, but I think you can use flour. Check the big recipe and see what's suggested as a binder.
Add salt and a little pepper.
Heat oil in a small saucepan.
Add the entire potato mixture and smooth it out. It should look like the shape of a pancake.
Brown until crisp on one side. Then flip it over. Then brown it on the other side.
Serve with applesauce.

My grandmother used to add chicken fat. You don't have any, and neither do I. Skip it. This is a very basic recipe. Other people and other recipes might put in more ingredients. This is how my grandmother made it, my mother made it, and I make it.

Slurp. I'm hungry.

Good to see you, margo.

PS: The recipe is the same for potato latkes (pankcakes), but instead of one big pancake, you make some little ones. These are served with applesauce and sour cream. Double slurp.
0 Replies
 
ehBeth
 
  3  
Reply Mon 13 Apr, 2020 01:39 pm
@Borat Sister,
Borat Sister wrote:
I’m green with envy that you have met Seal!


x2 !!! the first time he was wearing a hat lined with tinfoil

brilliant !
0 Replies
 
ehBeth
 
  1  
Reply Mon 13 Apr, 2020 01:40 pm
@farmerman,
mmm fennel

I went to a cooking/tasting event once and the chef did a meal with fennel in every dish. It was fantastic. I was on a fennel kick for a while afterwards. It's somewhat hard to find these days.
ehBeth
 
  1  
Reply Mon 13 Apr, 2020 01:46 pm
@farmerman,
there are pages of Lidia Bastinich recipes with fennel out there.

but omg look at this

fennel jam! with lamb burgers

https://www.saucemagazine.com/recipe/446/the-scottish-arms-lamb-burger-with-fennel-jam

we need to get bananabreath on this thread. he knows food.
0 Replies
 
ehBeth
 
  2  
Reply Mon 13 Apr, 2020 01:49 pm
@Joeblow,
wicked woman Laughing
0 Replies
 
ehBeth
 
  1  
Reply Mon 13 Apr, 2020 01:57 pm
@farmerman,
farmerman wrote:

Anybody know a good recipe for "finnohio" the bulbs of da fennel?


google books link to Finocchio alla Salvia


they dropped finocchio from her website but they do have

https://lidiasitaly.com/recipes/fennel-parmigiana/

Ingredients
1 TEASPOON KOSHER SALT, PLUS MORE FOR THE POT
4 MEDIUM FENNEL BULBS, TRIMMED
ONE 28-OUNCE CAN WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND OR PASSED THROUGH A FOOD MILL
3 GARLIC CLOVES, CRUSHED AND PEELED
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 CUPS SHREDDED LOW-MOISTURE MOZZARELLA
1 CUP FRESHLY GRATED GRANA PADANO

Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Add the whole fennel bulbs, and boil until just tender, about 15 to 20 minutes. Drain, cool, and slice 1 inch thick. Pat very dry on kitchen towels.

In a large bowl, stir together the crushed tomatoes, garlic, olive oil, salt, and ½ cup water. In another large bowl, toss together the cheeses.

Spread a thin layer of the sauce in the bottom of a 9-by-13-inch baking dish. Layer in the sliced fennel, and top with the remaining sauce. Sprinkle with the grated cheese. Cover with foil, and bake until bubbly, about 20 minutes. Uncover, and bake until the sauce is thickened and the cheese is browned, about 20 minutes more.
 

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