68 replies to this topic

[Suzanne F]

Oh, shit, I guess I tagged myself. I warn you all: don't expect any gourmet tap-dance.

Okay, yesterday, Monday, August 25:

vitamin pills, with instant iced coffee (Bustello dissolved in boiling water, ice cubes, water, and skim milk. No Sweet 'n' Low this time)

1 Le Petit Ecolier 70% Extra-Dark Chocolate-covered cookie

Lots of tap water (mmmmmmmm, NYC water)

"Lunch" (around 3pm): salad with balsamic vinaigrette, left over from Saturday's dinner, kind of limp but not yet slimy, with some kasseri cheese microplaned on top, and freshly ground black pepper.

Dinner:
Only one glass (!) of La Gitana fino sherry
Lamb and artichoke stew out of the freezer, plus chickpeas (canned ) and artichoke paste.
Potato-plantain spatzl (how's THAT for fusion? ), also from Saturday.
Stir-fried green Swiss Chard
The ever-present salad, with doctored Marie's Feta Dressing (extra feta, oregano, dill, and yogurt)
1/2 of the bottle of Wagner (Finger Lakes) 1998 Cabernet Franc

That's it. HWOE finished off the Lychee and Lime sorbet that Rachel and Jason brought to the potluck, but I was too full.

[jackal10]

OOOh Where did you get the Kasseri from? I've been trying to find some outside Greece for ages

[Suzanne F]

You have trouble finding it? I'm really surprised. I'm used to seeing it in all kinds of cheese stores, and even some supermarkets. I'm in lower Manhattan, and do a lot of my shopping at a supermarket/gourmet store called Jubilee. They and another similar place nearby have some decent cheeses, if you don't mind them pre-cut and shrink-wrapped.

[Rachel Perlow]

HWOE finished off the Lychee and Lime sorbet that Rachel and Jason brought to the potluck

Mmm, I was thinking about that one just the other day. Note to self: Get ahold of some lychees.

[Basilgirl]

I just got some kasseri the other day and wanted to flame it and say OOOPPAAAHHHH but I chickened out.

Can you saute it up like haloumi?

[alacarte]

Suzanne, remind me what HWOE stands for again?

[NeroW]

Suzanne, remind me what HWOE stands for again?

I think it stands for He Who Only Eats.

I've got one of those, too.

While we were standing in his kitchen the other day, I told him I was going to buy him a fabric cover for his range, like the kind you put on fancy cars in the winter time.

He has a brand-new range that has never been used.

[Suzanne F]

Yes, NeroW is correct. But really, it is unfair of me to call him that. He is the salad maker par excellence (mainly because he eats 4 times as much of it as I do, so it's his job ) and the ne plus ultra of oatmeal cookers. Oatmeal he learned from his father -- thick, dry, and chunky -- rather than his mother -- wet and slimy . I mean the style of oatmeal; not his parents themselves. And he's the house sommelier.

But to continue the blog: While out taking a walk and doing errands, I took in chicken onigiri from Daikichi, and a few "chicken fritters" (breaded fried slices of chicken breast) from Jubilee market. (As I just said on the Les Halles thread, I love chicken.) Then when I got home, a big glass of grapefuit juice cocktail, the kind with other fruit juices instead of sugar-water. And more NYC DEP 2003 (our house name for water).

Mmm, I was thinking about that one just the other day. Note to self: Get ahold of some lychees.

Doesn't it seem that lychees are in season so much longer this year? Is it because they're growing them in Florida now???

Onward to dinner! (I'm not really a snacker, nor a dessert eater, as you'll see.)

Edited by Suzanne F, 26 August 2003 - 11:06 AM.

[elyse]

Oh, shit, I guess I tagged myself.  I warn you all: don't expect any gourmet tap-dance.

I thought this was gourmet LAP dance.

[Lady T]

Hm? What? Does Tommy know about this?

[alacarte]

Suzanne, remind me what HWOE stands for again?

I think it stands for He Who Only Eats.

thanks. I thought it was possibly He Who Over Eats.

[KateW]

Just wondering where all these "food blog" topics came from. Was there a writing contest assignment i missed?

[alacarte]

It all started here.

though in truth, Malawry has to be credited with the original eGullet blog (Diary of a Cooking School Student).

[SobaAddict70]

oh wow. you still have stuff from the potluck!??!?

that was over a month ago...

Soba

[KateW]

Ahh, cool. This particular phrase had me giggling for a good few minutes, and then again every time I thought of it:
"accompanied by an obviously expensive California chardonnay that tasted like having a stick of butter jammed into your mouth and getting it whacked down your throat with a freshly cut oak stump"
Thanks, Fat Guy.
And of course, Malawry's blog. I could never forget that.

[elyse]

Kate, where is that from?

[KateW]

The thread that was linked to me when I asked where the food blog trend started. It was fat guy's blog. Sorry I didn't properly quote it but I don't know how to quote from a different thread.

[tommy]

Kate, where is that from?

here.

that's your 21st question today. you've gone over your quota. please log off and join us again tomorrow.

[elyse]

I'm liking the green glass better and better, but your attitude less and less.

How bout this: I try my hardest to remain ignorant and just say stupit shit?

Oh yeah. THANKS TOMMY!

Edited by elyse, 26 August 2003 - 01:04 PM.

[Dave the Cook]

How bout this:  I try my hardest to remain ignorant and just say stupit shit?

22.

[elyse]

Yes Kate, that was a funny one.

[elyse]

How bout this:  I try my hardest to remain ignorant and just say stupit shit?

22.

[alacarte]

I hope Suzanne resumes her blog soon...boy, this is getting ugly.

[elyse]

Suzanne will give them what for!

[Lady T]

Possibly what five as well.

Tommy's simply ticked off because he missed a lap-dance reference.

Elyse: Ask all the questions you'd like (this is eGullet, after all!). Watch out for some of them answers, though.

[elyse]

Possibly what five as well. 

Tommy's simply ticked off because he missed a lap-dance reference.

[Malawry]

While I was fortunate enough to host the first officially sanctioned blog on eG, I don't think I ever documented what I ate on a day to day basis.

Now that I've said this I feel the need to bare my soul on one topic. I almost always picked up two Krispy Kreme donuts when I went by the supermarket to buy the WashPost and NY Times before school on Wednesday mornings. I'd eat one of them as I drove to the beltway; I'd polish the second off while perusing the food section headlines from the school parking lot. Healthy!

I think NeroW deserves the real credit for this one, with her bio thread. She has to eat way more nasty-ass crap at school than I ever did. (Baking powder and cream of tartar, anyone? Makes caul fat sound appetizing!)

[badthings]

caul fat is appetizing!

[Suzanne F]

I'm ba-ack! even though I haven't had anything but water since I last posted.

oh wow.  you still have stuff from the potluck!??!?

that was over a month ago...

Soba

Sure: that's why god invented freezers. And there was a LOT of food left! Lessee, I've still got the Italian sausage you left; about half of the terrine I made; 8 portions of FG's brisket, with 2 cups each of the jus, horseradish cream, and DtheC's sauce*; about 1 cup of Belmont3's brandade; one of the Balthazar baguettes (at this point, I really hope I wrapped it well enough ); about a dozen small pieces of jhlurie's (bought) baklava; some of MegC's tapenade (not frozen); and a little more than a full box of crackers that everyone rightfully ignored in favor of Elyse's cheese thingies. Oh, and most of the coffee liqueur and all of the anise liqueur that anil brought.

Actually there may be a few other items, but in now-unrecognizable forms, so they don't count.

Which reminds me: I still never posted HWOE's reaction to the wine he traded with Belmont3. Here it is now (Andre = Belmont3, obviously):

Please let Andre know that we enjoyed his 2001 Louis Michel & Fils Chablis very much with your perfectly-marked grilled swordfish & herb butter.  I’d been used to a range of American and New Zealand Chardonnays for so long.  But as soon as I tasted Andre’s wine my taste memory clicked in and I instantly recognized what the “real thing” should taste like.  It was mildly earthy—not too much—and nicely crisp.  The crisp earthiness cut through the richness of the swordfish and herb butter.  As I always say, “There’s no such thing as a nice piece of fresh fish.”  BUT, there is something better: A nice piece of fresh fish with a nicely matched yummy wine.

Please ask Andre to let us know how he liked the Paumonok Barrel Fermented Chardonnay from the North Fork of Long Island that we traded for his Chablis.

[Suzanne F]

Okay: dinner, Tuesday, August 26

2 and a half, well, maybe 3 glasses of La Gitana -- which, by the way, is a manzanilla (I was wrong before)

From the freezer: 1/3 of the last 2 wedges of snowangel's eGRA corn bread, split, covered with homemade beef chili. Sprinkled with grated pepper jack and Cabot's Hunter's Cheddar (the best supermarket cheddar, for my $$$). Baked until hot and bubbly. Topped at the table with yogurt (had to toss the Mexican-style sour cream: fuzzy ), Old El Paso Chunky medium salsa and homemade salsa verde. The everpresent salad, tonight with balsamic vinegar and olive oil (HWOE ). Red Hook IPA.

And for once in a very long while, a tablespoonful of Haagen Dazs Café Mocha Frappé -- actually just chocolate and coffee in the same container, what a scam.

Now, more water as I type and wait for my laundry to dry.

Edited by Suzanne F, 26 August 2003 - 06:57 PM.