edemuth

Jim, perhaps we could trade: some Campari for a bottle of your olive oil....

That's exactly MY point Yvonne. I (and I suppose I'm only speaking for myself here) am about 20 years too young to have grown up with these "delights". For me it's totally retro-food. Retro of a time when my parents were kids. I may have seen the occasional tuna casserole at some friend's house when I was a kid... but we always thought those folks were weird. Fondue on the other hand... now that was the 1970's!!! jhlurie, I was born in 1970. So I guess I was one of those kids you thought were weird! My parents have never been hip when it comes to food. Plus, their parents were fairly old when they had them and my parents were fairly old when they had me, so that may have something to do with why I grew up eating tuna noodle casserole. I also think casseroles are mostly an American southern/midwestern thing, and I have relatives in both regions. I have suggested doing a fondue party to Malawry but got vetoed. She returned a fondue set she received as a gift because it didn't meet the utility criteria. And personally, I don't think it's worth spending money to buy one since I wouldn't use it that often. So... no fondue for us!

This is the basic recipe for a Negroni: 1 ounce gin 1 ounce sweet vermouth 1 ounce Campari Garnish with an orange slice. Yvonne, would you share your Tequila Sunrise recipe? Let us know what you think of the Negroni too. I don't know the Nico of London fame, but I do know the Nico of Velvet Underground fame... I agree that a G&T is a great aperitif; also it's especially good on its own on a hot day. Roger is quite right that it's one of the few alcoholic drinks that wake up rather than deaden the palate.

I honestly don't know why I never thought of mixing Campari with grapefruit juice before, since I LOVE grapefruit juice. Sea Breeze was actually my drink of choice many years ago. It's so 80s. I'll try it tonight and report back! Also, Malawry has never tried Campari before, so this should be interesting... I haven't tried chartreuse but I'm definitely curious. If the liquor store has a small bottle I'll pick one up.

Hopefully a less ghastly one than Campari and OJ... :wow: Wilfrid, I like your associating certain drinks with certain restaurants, because every time you have one you then call up good memories about a place. Sense memories can be quite nice! Good luck with your unpacking...

Wilfrid, what do you order at San Domenico that goes well with the Campari and soda? (I assume that's why you have it there.)

No, I haven't. I've thought of ordering it when out but didn't want it to taste too bitter and be out my $6, so I've defaulted to one of the above two drinks, depending on how much alcohol I desire at that moment. I will try it at home next time I need a refreshing drink. If it's too bitter, I can just add some orange juice. My usual "refresher" is a Sapphire and tonic--always perks me up! For some reason, only Bombay Sapphire will do. Otherwise it's just not the same.

I thought there might be other eGulleteers who are as fond of Campari as I... So far I have only had Campari with orange juice and in a Negroni. Most of the time I have to tell the bartender how to make a Negroni, which I thought was a fairly standard cocktail. :confused: I know it's not as popular as a Cosmopolitan, but come on! I'd like to try some new combinations. Are there any other great Campari drinks out there? How do you like to drink it?

Malawry and I are putting together a retro shindig this weekend (I suppose we both couldn't wait to get back into the kitchen after our New York City visit). We're gathering a group of 12 at our new yuppie bowling alley, Strike Bethesda (the sister of Bowlmor in NYC), and then having dinner afterwards. We have been talking about doing a "comfort food reinterpreted"-type menu for some time: 50's-style classics, prepared from scratch with the best ingredients. We wanted to give these favorites a modern update--retaining their comforting familiarity while adding a variety of colors, tastes, textures, and temperatures. Here's what we've come up with: Appetizers: Grapefruit-pomegranate fruit cocktail Liptauer cheese with pumpernickel rounds and celery sticks The main event: Tuna-noodle casserole in a bechamel sauce with mushrooms, peas and fried onion straws Green beans in lemon vinaigrette Dessert: Pineapple upside-down cake topped with sour cherry sauce and small scoops of coconut sorbet and/or cinnamon ice cream We thought we could start a discussion of the menu specifically and/or "comfort food reinterpreted" in general. What are everyone's experiences with this, in entertaining or eating?

Steve, have you been to Cinema Arts Theatre in Fairfax? I don't know how close it is to you, but I think you'd be pleased with the concession offerings. There's a partial listing on the theatre's website: link to Cinema Arts Theatre site They also happen to show a good selection of independent flicks, some of which I haven't seen offered in DC. It's a good alternative to the Shirlington cinemas if you don't want to go into the city. Cinema Arts definitely wins on concessions, but Shirlington has the Carlyle Grand Cafe for a pre- or post-movie meal (a personal fave of mine, as are the other members of the Great American Restaurants chain in the area). Cinema Arts is next to a Trader Joe's, so you can always go there afterwards and pick up provisions for a feast at home. For me, it helps counteract the strip-mall ambience. (Now if there were only a TJ's near every multiplex so good-quality snacks could be procured in advance, we'd all be set!) Erin

IMHO, Stouffer's mac-n-cheese is creamier and cheesier than either of the above. Plus all you have to do is pop it in the microwave. Their creamed chipped beef is another guilty pleasure, poured over toast or fluffy biscuits. Come to think of it, pretty much their whole line of prepared foods rocks... veggie lasagna... swedish meatballs... full-fat and PROUD of it! I am also among the fans of Popeyes. Truly spicy fried chicken, rich biscuits, good red-beans-and-rice (when doctored up with vinegar and hot sauce), and where else can you get butter-basted corn-on-the cob in a heat-sealed plastic bag? More "bad" foods of the past (and sometimes present): peanut butter, banana AND Miracle Whip sandwiches vienna sausages on crackers spread with mayonnaise anything with cream of mushroom soup as an ingredient grits with slices of Oscar Mayer "Lil' Smokies" mixed in (can you tell I was raised by a woman from Mississippi? she made pigs-n-blankets too!) those little quiches you buy frozen at Price Club chocolate-covered caramel popcorn from Trader Joe's Chili with spaghetti, cheese, tomatoes and onions Fried potatoes with vinegar and Old Bay seasoning Girl Scout cookies (Thin Mints and Samoas) Potstickers, dumplings or egg rolls Wendy's taco salad (OK, verging on healthy) Cinn-a-Bon cinnamon rolls Roy Rogers or Arbys' roast beef sandwich a "Scattered, Smothered, Smoked & Chopped" at Waffle House at 3 a.m. Thinking of items for the list reminded me of how my eating habits have changed over the years from childhood to adulthood. Now I eat much more fresh food and cook it myself, whereas when I was younger I ate more processed food and prepared food (when I had no choice and/or didn't know any better). I'd be interested to hear how others' food tastes and habits have changed over time and what caused the changes (probably a new thread is in order). This is my first post after lurking for a bit and I have to say I've really enjoyed everyone's contributions to the site. I'm visiting NYC from DC in a couple of weeks and have greatly appreciated this forum's suggestions on where to dine. Thanks! Erin