Alex

Two more: Classical Southern Cooking, Damon Lee Fowler Out of print, but I really wanted it. The Artist's Table, A Cookbook by Master Chefs Inspired by Paintings in the National Gallery of Art This is a fun book — great art, with great recipes by Bayless, Child, Cunningham, Madison, Miliken & Feniger, de'Medici, Robuchon & Wells, Silverton, Tower, Waters, and Wolfert. It's available for a song through Amazon's booksellers.

Deal. FedEx overnight?

Rye toast; crunchy natural pb; bacon; sliced tomato in season; pinch of salt; rye toast. If no pb is available (horrors!), cream cheese is a fine substitute.

I am doing a roast chicken with buttered green beans and French bread slathered with butter in honor of Julia. I'll take a photo and post it on your thread. Don, I'll be making the very same dinner tomorrow night — I'll be picking up the green beans at the farmer's market in the morning and the just-killed free-range chickens that afternoon.

There are nine eGullet members viewing this thread as I write this, more than I've seen on any other thread since joining eGullet one year ago. That says something about her, yes? Edited to say: After I posted, there were *seventeen*.

Dark chocolate-covered dried Michigan cherries: Raisinettes® for grown-ups. Grand Marnier ganache filling isn't bad, either.

I second that -- La Fiorentina's a great spot to while away an hour or two.

Ice cream at Herrell's. Nothing else matters.

I've been using David Rosengarten's recipe for "The Frosty Plymouth Gin & Tonic" -- it's the best ever, imho. It's reproduced (among other places, I imagine) here.

There was a study in which participants ate all of their calories (a moderate amount, I don't remember exactly how much, perhaps 2000) in one meal, either in the morning or in the evening. On the average, the morning group actually lost a little weight; the evening group gained.

If you feel comfortable doing this, it would be of great service if you could post the seller's eBay name.

Ditto a similar scene in Bull Durham, except with more laughs and less goose-flesh.

I thought that Bizen was excellent. Terrific sake selection, very fresh fish/sushi. Not cheap, but not horribly expensive. It can be very crowded, especially on weekends, so reserve early if you decide to go there.

There've been so many, they all blur together... The earliest one I clearly remember was a lesson in mindfulness somewhere in my early 20s: trying to slice some recalcitrant vegetable but winding up slicing the side of my index finger. The scar is still there.

From www.tunaresearch.org:

It's not your little shop in California, Greg, but Michigan State University makes a pretty good (if memory serves) chocolate cheese that you can mail order. Check it out here (scroll down).

My local Big Lots has jars and jars of Planter's Dry Roasted Peanuts in stock. I cracked one open (after buying it ) and the nuts tasted pretty fresh. Does anyone have any tips, tricks, etc. about turning them into peanut butter? I have a blender (Krups) and two food processors (Braun and KA) but no Vita-Mix or anything like that. Thanks in advance.

70,000?! I wanna be on that plane!

That may well be true for their regular flights, but they've gotten chintzier on their Midwest Connect (i.e., smaller market) flights: No more warm chocolate chip cookies!

Welcome to eGullet, Danielle! I just read your web site journal. It looks like you're in or near Toledo, fortunately and conveniently located near all those cool Heartland gatherings. I'm originally from NYC as well but have lived most of my adult life in Michigan. Brats are great, but imho only if you get them freshly made from butchers who know what they're doing. Is there any way you could bring your own hamburger patties? ------------------ Having started this thread, maybe I should talk about MY burger: > lightly seasoned, freshly ground, organic local chuck > thin slice(s) of onion > medium slice(s) of tomato, but only in season or decent hydroponic Pretty minimalist, but I like the taste of meat to predominate. Yellow truffle's truffle oil mayo sounds pretty darn good, though.

One more, from my library's $2-a-bag book sale, just because it was there, The Silver Palate Good Times Cookbook.

Oh yeah! Add one item to my must-try list.

... and tomato slips past bacon into first place. Pork producers demand a recount. Supreme Court says, "We're staying out of this one." Clickety

I think it's that relentless Midwestern niceness. When I moved to Michigan from New York City it took me years to get used to it.

Baveuse?