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Visiting supermarkets when traveling - doesn't everyone?
What a great "thread". I have a thing for grocery stores and pharmacies when travelling. We even got clean underwear at a Grocery store in Prague because it was nearing the end of our trip and we were tired of washing our underwear over and over in the sinks of Youth Hostels and just wanted a fresh pair or two. We also got great beer, some bread and cheese, and the equivalent (except a million times better) to a hostess type cake for dessert.
In France I like Carrefour because that's where we shopped when we lived in Grenoble. In London, it is always Sainsbury's and Marks and Spencer's (for some items), the farmer's markets, and Boots (for my pharmacy fetish).
Quote of the Morning: 'Why Add Water to Eggs?'
I think milk, water, or anything really isn't necessary. When I was avoiding milk because of a sensitivity to eat, I just cooked the eggs low and slow and they were so creamy that everyone swore I added cream.
I believe this is a classically French way to cook them so that no large curds from.
This time of year, I have to snip a few chives into the eggs to make them divine.
Leah Klein
http://iminthekitchen.wordpress.com/
http://farmfreshsoup.blogspot.com/
http://www.examiner.com/x-1240-Boston-Food-Mom-Examiner
How Do You Grill Your Cheese?
A simple grilled cheese would be some nice whole what "pain de mie" from Iggy's and a good old as you can get canadian cheddar with a sprinkle of oregano on top and then toasted in the toaster oven.
Ihsan Gurdal of Formaggio just let on a great grilled cheese secret (literally) at the Nantucket Wine Festival. You take a parmesan rind with a little cheese still on it. Rub it with olive oil an then put it on the grill rind side down. The cheese melts and bubbles and is a perfect treat at the end of a barbecue.
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About bffoodie
Website: http://www.examiner.com/x-1240-Boston-Family-Foodie-Examiner
Location: Cambridge, MA
About: I shop like a chef: bring, local, fresh, ingredients to the table. I pack lunch, have cocktail parties and manage to cook up an assortment of weekly family meals. I provide tips on cooking for the family without going insane or broke.
Favorite foods: oysters are on my mind right now and blood oranges. I like fresh food. I tend to love classic "peasant" food.
Last bite on earth: too hard...
I know it is not NYC, but I love the Moosewood veggie Lasgna...now you just need to find someone in NYC with the book (the basic moosewood cookbook), a kitchen (not always easy in NYC) and the willingness to make it for you.
Leah Klein
http://www.examiner.com/x-1240-Boston-Food-Mom-Examiner