Priscilla

Last night I roasted a chicken, priming the pump with Lurpak butter, a cultured butter from Denmark that is sold at my local Persian market. Chary about imported butter in general on account of the rancidity thing, but this was fresh and fragrant. Also roasted asparagus, beautiful organic asparagus from the guy at the farmer's market, among the best-tasting asparagus ever, we thought. This seems to be a good year for asparagus. During basting sessions I also basted the asparagus with the butter and rendering chicken fat. Sourdough bread and apricot preserves and more of what remained in t

Thank you, Wilfrid. I thought it was intelligent too, and hope it adds something to the growing body of thought on the subject. Growing here on eGullet, I mean. It's made fascinating reading. So many facets (and according to the article, so many ingredients!) to examine, and dovetailing with Fast Food Nation, a connection already cited here by others. I learned a while ago from vegetarian teeny neighbors that the In-n-Out Burger Secret Menu has an item for them: Grilled cheese, so-called, cheese and all the toppings except meat. I've been thinking since that this goes on at other fast fo

Sunday's Opinion section of my local Newspaper of Record included an article about the hapless BK Veggie. In this attempt to 1., be a good eGullet citizen, and, 2., participate in this what I think computerheads call "imbedding a hot link," I also ask forgiveness in advance for posting failure and/or incorrect terminology. So OK. Here's hoping. Priscilla

Last evening I served pasta with Bolognese sauce, sauce made hewing pretty closely to Marcella Hazan’s instructions in her first book, and also a very nice salad of BEAUTIFUL greenleaf from an organic grower at the farmer’s market. A few fresh favas with sea salt and olive oil so that my Consort (OK, as Tommy said hilariously elsewhere, now I've offended mySELF) would have something to look at and eat beforehand--a partial appeasement. He doesn't consider pasta a proper meal, all by itself. (Per consort, I think for me it’s going to have to be My Old Man, or something, you know, like the Hip

I used to rely on Maille for all my Dijon needs. But for a long time now the only Maille available to me (here in California) is dosed with citric acid. A big detriment to flavor, in my opinion. There may well be different formulas shipped to different places, one imagines, if one also is imagining that one is being short-changed whilst the rest of the world fairly drowns in citric-acid-free Maille Dijon mustard. So I peruse mustard labels everywhere, and manage somehow. German markets, I can offer from experience, perhaps to no one's surprise, are good places to shop for mustards. Pizen s

I am (perhaps inordinately) interested in what folks cook in their own kitchens. I can pretty much WEAR OUT those who cross my purview quizzing them on the subject; not everyone is renewedly galvanized by the Search for Ingredients as I am, it seems, or, has even a superficial interest in those beatifying moments when raw materials and inspiration converge serendipitously. Would it be of interest to anyone else to have an eGullet topic here in Cooking about what we cooked for dinner? I am edified by the restaurant discourse, and of course home cooking finds its way into many posts already, I