Forum cooks have been busy, busy, busy, running down recipes for this, that and the other.
And all the while, other Forum helper-outers have been on the job, too, sending along tips, tricks and advice.
South county reader Tina Gilles recently asked if readers knew what had become of the Greenwood Bakery in Seattle’s Phinney neighborhood. And, if it had not relocated and was forever gone, was there any possibility that someone could/would, point her at a great substitute for the bakery’s pumpernickel bread.
Yes, someone can and will, and that someone is Lizzy Warner of Everett. “I am a longtime fan of your column, and I’ve found a couple of sources for pumpernickel bread,” she tells us.
“I called PCC in Edmonds and ‘Paul’ said Metropolitan Markets carry a type. Also, both Food Emporium in Everett and Central Market in Mill Creek carry La Brea pumpernickel bread, from Van Nuys, Calif. At Central Market, they bake it fresh only, OR you can buy the frozen dough and bake it at home.”
Lizzy adds one more possibility: “Edmonds Bakery,” she says, “makes it from scratch, but when I called, they said they would have some later in the week. So, calling ahead is advisable. I hope this helps Tina.”
Moving along, we Forum folk happened onto the supposedly “correct” preparation of what most of us had always called “boiled eggs,” and still do, but which now we are supposed to call “hard-cooked eggs.”
At that time, we naturally went on, delving into an eat-treat beloved by many of us, deviled eggs. Now, to add to our store of knowledge, not to mention favorite readers’ recipes, Nadeen Miller of Edmonds tells us, “When I make deviled eggs, I slice a thin slice off each end before cutting them in half crossways. This lets the eggs sit up straight as well as making a firmer egg to pick up. They don’t slide around as easily. If the yolk is a little off center, I scoop out a little of the white with a small measuring spoon.”
Marysville cook JoAnn Hartle’s recipe for an original creation (a snappy, zappy corned beef dip) based on leftover St. Patrick’s Day corned beef really hit the spot with Forum readers.
Her recipe, which appeared in the April 23 Forum column, also prompted Natalie Dyer of Lynnwood to write, “Here is a shortcut I discovered. And, it just happens to be corned beef, too.
“Corned beef hash is a favorite and the primary reason to have corned beef as often as we do. I don’t always have enough cabbage to make hash with, but this year, I mixed in the coleslaw, and it was the pre-packaged type sold in the produce section of grocery stores.
“And I really liked the 99-cent price tag for the whole package. I added it just as the rest of the hash was warming up. It was just great! Same as the usual, and NO ONE knew the difference!”
Now, I don’t know about you and your family, but my knowledge of corned beef hash, or any hash for that matter, is not just limited. It’s actually, factually nonexistent.
We simply did not make, let alone eat, hash at my house. From the time I was a little bitty person, not to mention all the years beyond the night Daddy held my right hand, Mama my left, and answered the age-old question, “Who giveth this …”
No hash. None, nada, zip, zero — no hash at our house, none at any of our small family’s houses. Sad, maybe, but true, nonetheless. Now, though, both my husband and I would probably love it, dig right in and hope there’s more for “seconds.”
And some of you would, too. Maybe we can wheedle Natalie into sharing her how-to for this dish. Let’s ask her:
Natalie, if this special family recipe is something you can part with, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Remember, everyone, all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
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