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Entries: Round 22


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12 replies to this topic

#1 maggiethecat

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Posted 21 June 2004 - 07:52 PM

I wish I could remember the order of Mohs hardness scale. Hmm...Tortellini give cats....

Margaret McArthur

"Take it easy, but take it."
Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com


#2 adoxograph

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Posted 22 June 2004 - 11:26 AM

As much as I enjoyed your planet mnemonic, truly the one you should be using is:

My Very Excellent Mother Just Served Us Nine Pizzas.

At least, that's the one in all of our shows here at the Planetarium. :) I'll come up with something original in a bit.
--adoxograph

#3 jhlurie

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Posted 23 June 2004 - 02:02 PM

Ah, how about the features and subsites of eGullet?

RecipeGullet, Daily Gullet, JobGullet, eGullet Culinary Institute, eGullet Store, ImageGullet, and Forums?

Rocco DiSpirito Just Embarasses Every Italian Friend
Jon Lurie, aka "jhlurie"

#4 bleudauvergne

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Posted 25 June 2004 - 03:22 AM

For a long time now I have been delving deeply into the subject of the cuisine of this country.
Reviving old dishes from ancient cookbooks has been my recent, all consuming passion.
Every day I awaken with the inspiration to learn how to bring out the very best from the farmer's majestic offering.
Never have I been faced with such a diverse range of regional specialties to explore within these small frontiers.
Carefully preparing dishes in this style has heightened my sensitivity to its influence in my own past, a self enriching journey.
Ham has taken on a whole new meaning after visiting Savoie, where they hang in windswept mountain paths, and a quiet man wields a sharp knife to plane a delicious flavorful shard of wholesome smoked goodness that melts on our tongues.
Crepes have come to mean much more than stuffed pancakes, now that we have danced to the fiddle in Morhiban.
Onion soup has been returned to its rightful sublime and humbling stature, we honor its perfect simplicity.
Oh how inspiring, the bounty that graces our market basket from day to day.
Kiss the cook, for she comes bearing the fruits of her labor!
Invention comes easy after a laborious investigation.
Nuggets of wisdom are hidden the most unexpected places.
Give me a basket of fresh fare and an hour, and I will give you something to write home about.

Edited by bleudauvergne, 25 June 2004 - 03:41 AM.


#5 Suzanne F

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Posted 25 June 2004 - 05:36 AM

I wish I could remember the order of Mohs hardness scale.  Hmm...Tortellini give cats....

You mean:
The Goose Cooked Fast And Our Quick Tabouli Completed Dinner.

Talc Gypsum Calcite Fluorite Apatite Orthoclase Quartz Topaz Corundum Diamond

or, as I learned it in 9th grade Earth Science:

The Goose Can Fly And Other Queer Things Can Do


Although, after Bleu's, why bother? :unsure:

Edited by Suzanne F, 25 June 2004 - 05:37 AM.


#6 Gifted Gourmet

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Posted 25 June 2004 - 05:42 AM

Although, after Bleu's, why bother?  :unsure:

Ya got that right, girlfriend!! :laugh:
Would have said she's on a roll (but her diet would be completely horrified!) :shock:

Mohs hardness scale

.. something to do with Levitra?? :laugh:
Melissa Goodman aka "Gifted Gourmet"


#7 Curlz

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Posted 25 June 2004 - 10:59 AM

The
Usual
Result of
Near-miss
Or even
Fatal
Fires is
The
Horrible,
Even
Stupid
Tendency
Of
Very drunk cooks to leave
Everything ON.

Remember, safety first, drinks second, folks. :laugh:
"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

#8 Carolyn Tillie

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Posted 25 June 2004 - 01:31 PM

ON GASTRONOMIC EXCESS

First course – not to be confused with an
Amuse Bouche;
Though often not more
Gastronomically pleasing or
Unusual,
Yields one’s palate to the

Adroitness and
Nuance of the chef’s expertise.
Despite

Previously assumed
Excesses,
Reveling or, dare I say,
Languishing
Over a multi-course meal
While sipping

Hedonistically
Alcoholic
Vino,
Expressly

Cajoles
Rapturous
Endomorphs
(And you KNOW FG and I ARE!)
Towards
Experiencing
Dining

Altogether

Tremendously and
In a
Manner which
Everyone

Supposes
Uncouth.
Considering the
Knowledge of more

Formal
Offerings, such as service a la
Russe
,

Who can but
Help despise
Insipid,
Chefs who
Harangue their customers

Into believing that

Whatever is placed
In front of them warrants
Loud
Laudation.

Another
Less appropriate
Way in which
Assholes in toques
Yearn towards
Super-stardom --

Be it through
Exotic ingredients or

Tried and true techniques --
Has to be the
Assumption that
Newbie connoisseurs will never
Know the unabashed
Finesse of
Unlimited amounts of
Long Pig.

Edited by Carolyn Tillie, 25 June 2004 - 01:33 PM.


#9 adoxograph

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Posted 29 June 2004 - 06:39 PM

Trying to remember your winning poker strategy?

Hot Pear, 2 Pears, 3 in syrup, Stuck, Floating, Fused to a Fourth? Scrape Fast, Really Fast.
(pair, 2 pair, 3 of a kind, straight, flush, full house, four of a kind, straight flush, royal flush)

What about simple scientific nomenclature?

Ketchup, Please? Chicagoans Obliterate Franks, Get Salad Veggies.
(Kingdom, Phylum, Class, Order, Family, Genus, Species, Variety)

Oh, and I wouldn't put ketchup on a hotdog. :)
--adoxograph

#10 reesek

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Posted 01 July 2004 - 05:54 PM

what's got me hooked

by reesek - a total cheese ball

mags cracks me up
new restaurants reviewed by people who care
expanding my horizons to include roasted cauliflower and more
mongo's blog
old restaurants revisited and re-reviewed by people who care
new threads like the shutter bug club
inspiration not to be lazy, but to try harder and be a better cook
cooking forum

insight from experts
self-improvement. just don't confirm that with my boss

hillvalley and i know people in common. how cool is that?
addicitve personality
research for trips
drama. sometimes

troubleshooting recipes with other members
opportunities

snowangel's wonderful cabin blog
preserving my anonymity
exceptional people on the PNW board
living vicariously through the meals of jinmyo
living vicariously through the lens of bleudauvergne
from overheard in new york:
Kid #1: Paper beats rock. BAM! Your rock is blowed up!
Kid #2: "Bam" doesn't blow up, "bam" makes it spicy. Now I got a SPICY ROCK! You can't defeat that!

--6 Train

#11 gingerly

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Posted 16 July 2004 - 12:42 AM

..oh why not?!
what we need to know to hit the right notes on egullet-
Every Good User Lends Lucullan Expertise To Satisfy
The Enquiring,Resulting in Mutual Salivation.
Any Nugatory or Disruptive
Comments Obviously Need Deleting In The Interests Of a Normal Society.

#12 suzilightning

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Posted 22 July 2004 - 04:13 PM

What about simple scientific nomenclature?

Ketchup, Please? Chicagoans Obliterate Franks, Get Salad Veggies.
(Kingdom, Phylum, Class, Order, Family, Genus, Species, Variety)

Oh, and I wouldn't put ketchup on a hotdog. :)

my science teacher taught this as

King Philip Came Over For Gin Slings :rolleyes:

i am not clever enough with words to do anything orginal and after bleu, curlz and carolyn i wouldn't even want to.....
guess i'll go off and work on some more cocktails with johnnybird's toast dope

Edited by suzilightning, 22 July 2004 - 04:16 PM.

The first zucchini I ever saw I killed it with a hoe.

Joe Gould
Monstrous Depravity (1963)

#13 bvus

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Posted 03 August 2004 - 07:01 PM

mnemonic


Memory
Never
Escapes
Me
Once
Nothing
Is
Certain

Edited by bvus, 03 August 2004 - 07:04 PM.