Squeat Mungry

Is this true? Not according to Corriher, McKee, Brown et al. What you're after with searing is the flavor and crispiness from the Maillard reactions. As the roast rests (seared or not), you will see the juices come out and then (partially) go back in as the meat relaxes. Cheers, Squeat

But for supporting anchovies, shall we now Contaminate our fingers with base fish, And sell the mighty space of our large honours For so much trash as may be grasped thus? I had rather be a dog, and bay the moon, Than such a Romaine. Okay, I'll stop now.

Culinary speaking, I think the key thing to remember is not to stir out of your house today. Cheers, Squeat

Me, too! Iced coffee drinks all year round. Not so much on the crack of dawn thing, though. alacarte I'm really enjoying your blog and looking forward to the rest of it. I'm a goyisher guy who's fascinated with kashrut and kosher cuisine. Cheers, Squeat

Then there's Ogden Nash's "A Drink with Something in It": There is something about a Martini, A tingle remarkably pleasant; A yellow, a mellow Martini; I wish I had one at present. There is something about a Martini, Ere the dining and dancing begin, And to tell you the truth, It is not the vermouth-- I think that perhaps it's the gin. My standby for martinis is regular Bombay (not Sapphire), but lately I've been really enjoying Junipero. Cheers, Squeat

Well in the City the go-to place is Powell's Place on Hayes at Octavia. Their fried chicken is seriously good, and they make a mean smothered pork chop, too. I've also heard good things about their fried catfish. The usual sides -- black-eyed peas, greens, grits etc. -- are all handled in competent downhome style. I don't think I've seen okra there, but it's been a while. Oh, and they definitely have fresh-brewed iced tea. Service and atmosphere are decidedly non-fancy. Powell's Place 511 Hayes St. (Hayes @ Octavia) San Francisco, CA 94102 phone: 415.863.1404 Cheers, Squeat

Thanks, ronnie! Can't wait to try this.

Thanks, ronnie! As a fellow paprika lover, I'm grateful for the side-by-side comparison. I may have missed it, but what liquid did you use to braise the chickeny-chicken? Squeat

Good luck. I googled to no avail and I also have a couple of "Why do we say it and expressions and their origins books, and I couldn't find it. Not exactly definitive, but I found this: BY GEORGE – “…Many of the milder oaths listed below follow the old Hebraic and Middle English tradition of avoiding the use of sacred words, such as God, by substituting words with the same initial letter. Thus for God the oaths substitute George, ginger, Godfrey, golly, gosh, gracious, gravy, grief, etc.” From “I Hear America Talking” by Stuart Berg Flexner (Von Nostrand Reinhold Co., New York, 1976). here. Back OT, I'm ordering a crockpot just so I can make some onion confit! Cheers, Squeat

I lived in The Hague for two years, and also became addicted. Pictures, history, a recipe, and even the equipment can be had at: stroopwafelshop.com. Cheers, Squeat

Hey, I didn't really organize the Saturday event -- I just reported it! I'm terrible at organizing! I'd be happy to participate, though. I had a great meal at Maya about a year ago. I especially remember a delicious roasted corn soup with a huitlacoche-filled masa "dumpling". Cheers, Squeat

I've had good mole and enchiladas at Los Jarritos on 20th, but it's been a while since I've been there. They make their own tortillas, too, and do birria on the weekends. Squeat

I am not in favor of anchovies in a Caesar's Salad. The original had no anchovies. It is said that a certain amount of anchovy flavor was brought to the dish by the Worcestershire sauce. Oh, and use coddled eggs! Cheers, Squeat

My brother runs this "cinemacafé" in Columbia, MO. My brother is very cool. Here in the Bay Area, the Parkway Theater in Oakland is supposed to have decent pizza, but I've never been there. Cheers, Squeat

Lois, I second Lotus Garden -- excellent food and very nice people! I'm with you on Tu Lan, too -- have been a few times and was never wowed by the food. I doubt if Julia Child has been there recently. And welcome to eGullet! Cheers, Squeat

Fifi sent me over from the breakfast thread to report that last night, after not having had or thought about them for oh, at least 15 years, I had a sudden and intense craving for brown-sugar cinnamon Pop-Tarts. I wasn't even sure they still made them, but I tracked some down at Safeway and had two (toasted and buttered) for breakfast this morning! Hit the spot. Cheers, Squeat

Fifi, are you regularly in The Hague? I lived there for two years when I was growing up. I remember the breakfast cold cuts fondly, but have no idea how they are seasoned. (This morning I had brown-sugar cinnamon Pop-Tarts for breakfast. Haven't had them for years, but had a craving last night and ran out to buy them. Go figure.) Cheers, Squeat

Thanks from me, too, Marlene! And thanks for the additional photos of your beautiful countertops! Cheers, Squeat

Ask maggiethecat! She just made some!

'over' = 'on the rocks'. Two ways of asking for the same thing. Cheers

bleu, about the time people started asking for 'vodka martinis', there seemed to be a craze for having martinis (either kind) 'over' or 'on the rocks'. Gale found that trend appalling, as well.

When I first started drinking in bars and cocktail lounges, if one wanted a gin martini, 'up' (strained into a cocktail glass), stirred and with an olive garnish, that order could be made with a single word -- two if you specified "dry". I remember clearly how, shortly after this ceased to be the case, my friend Gale turned to me after patiently answering the newly requisite laundry list of questions, and said, in her best New England top-drawer Kathryn Hepburn voice, "Who ARE these people who drink vodka 'martinis', shaken, on the rocks with a twist?!?!" Cheers, Squeat

Sorry, Rachel! I can't edit that post anymore, but here are links to Bill Neal's Southern Cooking and Biscuits, Spoonbread and Sweet Potato Pie. And here's one for The Gift of Southern Cooking. Squeat

Grits are definitely the canvas. They're all about texture and mouth-feel. 1. Boil up some greens (mustard, collard, turnip) with a ham hock. Drain 'em and pour on some white wine vinegar. Mix 'em up with the grits and pour the pot likker over everything. 2. Ham, grits, and red-eye gravy! Put butter on 'em! Congrats on the chicken, maggie! Did you use the buttermilk soak and paper-bag shake method? Squeat Edited; for punctuation)

And you're just chilling the glass with those ice cubes, right? Say Marlene, I just want to let you know how much I'm enjoying your blog. I'm envious of your organizational skills! Thanks also for your effort at eGullet... I know I'm not the only one who appreciates it. Plus what the heck kind of counter surface is that? It's beautiful! Quarried Canadian stone? Did you cover it elsewhere in the forum? If not, let's hear about it! Cheers, Squeat