slbunge

It could be a risk if your ex-FIL thinks of Bonny Doon as too 'cutesy' or non-serious but they do offer some good food wines. Might be nice to get some things through their tasting room or online that they don't distribute. Lots of information on their webstore (although they don't necessarily tell you if the grape variety was grown in the Santa Cruz mountains.

Thanks Sam. I have the benefit of not serving it to people who have had the original so they will not be drawing comparisons. Now the bigger question is why there isn't a liquor store in Boston carries Peychaud's. It is especially frustrating because MA is one of the states where you cannot direct ship from an out-of-state merchant to a consumer, all sales must go through some in-state-licensed seller. Thankfully I will be in New Orleans in February and I can grab a bottle.

I'm not a cocktail enthusiast (yet?) so it isn't in my pantry. I have totally struck out finding Peychaud's bitters here in Boston. Checked everywhere from warehouse-sized places to smaller places that seem more geared to cocktails and liquor. Nothing. I have read that there is no substitute for the flavor of Peychaud's but I am wondering if there is an acceptable alternative. For example, Angostura with a wee bit more honey syrup to increase the sweetness? Is Angostura just too far away from Peychaud's to give it a whirl. Perhaps I'll just wing it on Thursday and see how it goes.

I dunk my plain potato chips into cottage cheese. Actually, I scoop the cheese with the chip.

I had a go at some fleur de sel caramels a couple of weekends ago from a recipe in a recent Gourmet magazine (here). I'm of the opinion that using fleur de sel is overkill: in my opnion, the nice briny taste of the is gone the instant it hits the cream and butter. That said, the recipe seems to have the level of salt spot on (it is nearly double what I had seen in other recipes). The extra salt helps the flavor seem more well rounded and rich. I cooked the caramel so that it was a bit too warm and they were slightly harder than I wanted. We still happily ate or gave away every last one. I'd shoot for the 248 as AgaCooker suggests (I ended up a bit on the strong side of 250 degF).

I read Fast Food Nation several years ago, shortly after it was published. I knew before reading it that it would pull together some of the things I already knew about the 'factory food' world. I had already swore off McDonald's and other corporate fast food places for many reasons (I say corporate because I still get a sandwich from a local deli or pizza from a dodgy hole-in-the-wall some times). I encourage people to read this book. Seems like every so often, those of us who do not have any ties to the start of our food chain should educate ourselves so we can be better consumers. And as Don Rocks indicates, Schlosser's work has had an effect although it is difficult to measure directly. As an example, McDonald's has stepped up their work with Professor Temple Grandin from Colorado State University on auditing the livestock facilities that supply McDonald's to ensure humane treatment and promote stress-minimizing designs for animal handling (solid fences for pens, curved corrals, etc.). May seem like small potatoes but McDonald's doesn't pursue these sort of expensive programs without pressure from their customers. And the customers may not be aware that there is anything amiss without reporters like Mr. Schlosser.

Hate to be a rube here but 50/50 by volume or by weight?

It will be interesting to hear whether you prefer raw or blanched. I often shave brussels sprouts on a mandoline. I love them raw this way but I think the quickly blanched or sauteed versions have been more popular with guests. Great diary. It is fun to read through how someone proceeds through the joy of planning and executing a dinner party.

Cool. Thanks for doing that. I predict I'll have a flour covered calculator by the end of the weekend.

It's been a while but I was always content when friends would offer up Mickey's at a party. Usually was the small bottles rather than the 40s. Mickey's is quite drinkable.

Actually, in most (and maybe all) incorporated US cities building codes would apply to such renovation if you are modifying any of the plumbing systems (water supply or drains), fuel system (natural gas piping), and/or electrical systems (anything more than replacing a receptacle). Many of the municipal governments allow for homeowners to do their own work as long as they are willing to submit to an inspection. It's not entirely about collecting permit fees and raising the assessed value of your home, sometimes they are really looking to see if the installation was done correctly to ensure your (and your neighbors') safety. If nothing else, I would encourage you to read the building, electrical, or plumbing code sections that apply. There is a reason that practices such as installation of vacuum breaks in plumbing systems, dirt legs in gas piping, or wire gauge minimums for branch circuits are required.

I was thinking the very same thing this morning. Any recommendations for online sources of clear bottles (maybe 500ml)? Or even popcorn tins if we decide to do caramel corn. Googling brings up a few but I have no experience ordering from these folks.

I love the fact that the wrapper says 'OPAA!' on it. Happy blogging. It's been fun to read.

Interesting. We made an appetizer for a dinner party this summer using slices of english cucumber with a little indentation to hold a lobster salad. (Nothing at all like your granita, I know.) My only warning to you about doing this is the propensity for moisture to move through the flesh of the cucumber and pool below. You would have to work fast for filling and couldn't have them sitting around for very long after they are out of the freezer. Not trying to be discouraging, just letting you in on something we didn't think about prior to having little pools of liquid on the platter below each slice. I think your idea of giving it a try first is a good one, carry on.

It is a good idea to use the frittata as an approach to dealing with the small bits of this and that lingering in the crisper. Don't know why that never occurred to me. My favorite frittata-like meal is a Portuguese version that includes salt cod, potato, olive, and onion. The recipe is from Leite's Culinaria. Fantastic.

I've not liked ketchup my whole life so I have never put it on my frites. Recently, though, I was at a restaurant and when my wife requested ketchup (I scoffed) they brought out the most wonderful house-made tomato chutney. Tangy, a little smokey, bit of onion flavor, and not sweet in the least. Fantastic. I do also enjoy a good splash of malt vinegar sometimes. Most often, just coarse salt and nothing else.

Personally, when travelling (Italy or otherwise) we look for both. There are nights when we have gone full blast all day and we want to dress and have a relaxing meal at a ristorante. Other days we want a more bustling scene hoping to rub elbows with Italians rather than French or German tourists so we head for a trattoria. As 'food people' I think that we feel that we would be missing something substantial about the cuisine of Italy if we go only to ristoranti. Right or wrong, my impression is that much of the real glory of Italian food is found in out of the way places that are small and staffed by a cook who is some sort of third generation pizza, pasta, or salumi maker. I think for many Americans this is bolstered by watching Mario Batali and Lydia (and the rest) who show us the beauty in what Italians know as ordinary (or at least available) food from trattorie. One final note is that my impression of many US tourists is that food value is more important than the sort of nebulous thrill of a high-end dining experience. Certainly you will get more food for you Euro at trattorie and that is important to many travellers. I have not been to Spain but perhaps the difference in cost between their ristorante-equivalent and their trattoria-equivalent is not as substantial as it seems to be in Italy (realizing that I am painting with a very broad brush by even suggesting this to be the case).

A 'maybe' wonderful place? Do tell.

I know what you mean but lard does make a hell of a pie crust.

Glad you had a nice time. I just love No. 9 Park, both the restaurant and the cafe. Interested to hear more about Tapeo. Was that a special event?

If it is a 'tawny' port (should say on the label) then it will last quite a long time after opening. Tawny ports are barrel aged for long periods of time and racked frequently off of the sediment which results in slow oxidation of the wine. When ready the port is blended into the bottle for sale not for long-term storage (port from different casks and different vintages are often blended). Because of the slow oxidation in the barrel, it isn't nearly as affected by oxidation after you open it and pour. I usually keep tawny port upright after purchase and after opening just replace the stopper and keep in a cabinet in a reasonably cool place. Vintage or Ruby ports are different. Vintage ports are bottle aged and should be decanted and drunk relatively quickly. Ruby port is similar to tawny but has not been aged nearly as long so it is younger and more prone to affects of oxidation after opening.

You have a very good nose. I think those soft biscotti at Maria's are one of the best things going in the North End. Glad you were able to pick up and dust off after that ominous beginning.

Two thoughts. Along the lines of the pan-roasted Brussels sprouts you can shred them using a mandoline and then quickly saute them with pecan, maple syrup, and cider vinegar. Recipe is from Gourmet's Thanksgiving issue last year (click). Marvelous. Another idea is a red cabbage casserole with apples. Marvelous color when baked and holds up very well as it cools on the table or buffet.

As far as home-made or bakery cookies my favorites are either molasses or peanut butter. Good but less favored are chocolate chip or oatmeal (not a fan of raisins). One thing I have noticed, however, is an alarming increase in sweetness levels of bakery cookies. I like them to have a nice balance of butter (and/or peanut butter) and sugar. Many cookies, even from otherwise reputable bakeries, seem so sweet they hurt my teeth. I'm sure I am falling in the minority and the masses of people who buy the cookies want the super-sweetness so the bakers who want the masses to buy the cookies goose the sweetness. So, I'll have to revolt and make them at home more often.

I always talk out of both sides of my mouth on this issue. (Perhaps I do that on most issues...not sure.) I don't think their coffee is great and I think their espresso is worse. Harsh, far too hot, and they try to make you embarass yourself by saying 'dopio' instead of 'double' or 'grande' instead of 'medium'. They seem to be taking over the world and making everyone believe that the only reason for coffee is to make a shot of espresso to put in the bottom of a bunch of creamy foam with sugar on top. That said, their coffee is better than most chains and therefore when I am in unfamiliar territory while travelling I like to be able to stop and get a cup of coffee and know what to expect. If I know of a local coffee house, I'll stop, otherwise I thank my lucky stars that they wanted to build three between my hotel and my meeting location.