Squeat Mungry

Not in my case. My extended family on both sides is from the North Carolina coast -- and my dad was a Coast Guard officer, so we always lived on one coast or another -- and a lot of my early food memories are of (the rest of) my family eating seafood! We'd often go to oyster shacks where buckets of raw oysters on ice would be plonked down in the middle of long picnic tables. Since I wasn't eating them, guess who was shucking them? I've probably shucked more oysters than anyone else who has never eaten one! Cheers, Squeat

You might want to check your local hardware store. That's where I get mine. Cheers, Squeat

gin, vermouth, olive

I use Colavita as well for everyday cooking: sauteing, pasta sauces etc. For salads, grilling, 'finishing' or drizzling, I keep a bottle of the wonderful, organic McEvoy, which I buy at their store in the San Francisco Ferry Plaza building. The McEvoy oil is beautifully fragrant with a peppery finish, and is locally produced at their ranch in Petaluma, just north of here.

I shelled out for the "tulipe"-shaped Cognac glasses as well, and I'm glad I did! To me, it does make for quite an improvement. This is from le-cognac.com: What is the ideal shape for a Cognac glass? Some of the world's most prestigious restaurants serve their best Cognacs in a gigantic 'ballon' glass. The aroma of the Cognac rises straight into the nose, thus concentrating the smell and overwhelming the taste buds. True connoisseurs choose a smaller glass in a tulip shape. Containing 13cl, it should only be filled with 2.5cl. In such a glass the aroma is concentrated before revealing itself steadily, allowing time to discover its subtle fragrances, observe its delicate color and mellow before even sipping it. Cheers, Squeat

Wow, Mudpuppie, thanks!! My friends (and sometimes even I) have always thought I was insane when I swore I only sometimes have a mild allergic reaction to avocados! Squeat

Since we're outing ourselves, I don't eat seafood either! I've been trying to be more adventurous, though, and can now eat/cook with anchovies as an ingredient, and can do crabcakes. Part of my aversion is that I had a couple of quite severe reactions as a child to some fish/seafood, and have stayed away from it ever since. Since I wasn't ever wild about the flavor, and didn't care to repeat those experiences, I've always just avoided it altogether. I wonder if it's worth getting scratch-tested for reactions to particular kinds of seafood -- if that's even possible? Anyone know? Great blog so far, Jenny! Cheers, Squeat

One Bay Area market has recalled beef bones that were linked to the Washington case. Some of the bones were sold to six area restaurants. Last night on TV I saw a chef from another restaurant saying he felt the restaurants should step up and identify themselves as the Maxim's market did.

Oh man. Sometimes it's just embarassing to be a Californian. Oregon should be ashamed of itself, too.

Have you tried the Laphroaig 40 Year Old yet? I'm thinking that might be my birthday present to myself. Nice collection. Squeat

I completely agree about feeling spoiled for everything in San Francisco, but marie-louise have you had coffee from Graffeo roastery in North Beach? I don't think you'll go back to Peet's. "Simply the World's Finest Coffee"! Even though I live in the City, I'm lucky enough to have a friend/coworker who lives in El Cerrito and has four laying hens. She keeps me supplied with fresh eggs. I don't know what I'll do for eggs when I get a better job. One thing I pretty much avoid unless they're straight from the garden are peas. Even the flash frozen just don't cut it, much less those that have been sitting around at the grocer's. Likewise corn: in-season from the farmer's market is fine, otherwise it has to be fresh from the field. I also agree with those who've mentioned good-quality butter. Supermarket brands simply won't do anymore. Cheers, Squeat Edited to get the quote right. Sheesh.

Thanks Kristin and Helen for a bang-up blog! It was great learning about food and life in Japan. I love to travel, even when it's vicarious. Hope Julia is all better soon. Squeat

Three (maybe four) more for me: Cookbook: Dornenburg and Page's Culinary Artistry Books about food: Food, Inc. by Peter Pringle Best American Food Writing 2003 (Sorry, it's at home and I can't remember the editor's name. Spookily, Amazon doesn't seem to have it listed and a Google search didn't turn it up either! I'm pretty sure that's what it's called, though.) Other (If this one counts): Cosmopolitan; A Bartender's Life by Toby Cecchini Cheers, Squeat

As far as answering the door, for me it is now exactly the same thing. Thanks to my building's management's infinite wisdom, the door buzzer now RINGS THE DAMN PHONE!! I can't tell if someone's calling me or visiting me! I never would have taken the apartment had that been the case when I moved in. So now the same policy applies to visitors: start talking and if I recognize you and am in the mood to socialize, I'll respond. I'll add that this is particularly annoying to me because I live in apartment number one and there is frequently a "for rent" sign on the building. People ring me assuming I'm the super, who actually lives in number fifteen. Grrrr. Squeat

I made a delicious pan-seared New York steak for dinner last night -- fresh from the butcher -- absolutely rare and yummy with sherry-deglazed pan jus, and have not experienced any ill effects. I'll post an update in a few years. Mad Squeat

I live alone in a tiny apartment, and have neither a dining nor a kitchen table. I cook most of my own meals, though, which are eaten either standing at the kitchen counter reading a book, seated in front of the computer on the floor, or seated in my rocking chair in front of the TV, with the meal perched on an ancient stepladder I use as an end table. Growing up, we moved a lot, but we always had a dining room and a my Mom's good old maple dining table. We ate every at-home dinner there, preceded by "the blessing". We kids were required to report on our day, and participate in conversation on any topic our parents brought up. We were expected to ask to be excused and to bus our own place-settings. We participated in cooking and washing up. If my parents were going out, we got the rare treat of eating in front of the TV. We were thoroughly versed in table manners and manners in general from an early age. People were constantly complimenting my mother on how well-behaved we were. My manners still receive praise (which, properly, embarasses me) -- thanks, Mom! Cheers, Squeat

I'm with Elyse -- HATE the telephone, and I never answer mine at all in the old-fashioned 'ring-ring-hello' way. My friends and family know my policy, and identify themselves onto the answering machine, after which I can pick up at my discretion. But they also know I despise talking on the phone, so they usually just leave the details, and I can either just show up to whatever is going on or call back when I'm in the mood. Squeat

I'm halfway through Andrew Dornenburg and Karen Page's The New American Chef. It is delightful to have an entertaining pageturner that will also be awarded permanent kitchen status. And a shout out to eGullet for turning me on to it! Holiday Cheers, Squeat

I, too, wish to thank you again, Jack, and especially for the picture of the holiday crackers. I think I understand what they are, now. Best wishes for the coming year, Squeat

Just to add my thanks for the terrific, educational and entertaining blog! Cheers and Happy Holidays to all! Squeat

I haven't seen the recipe, so I can't be sure, but there is a specific variety of thyme known as "lemon thyme" with a citrus-y flavor. Perhaps that could be used to infuse the rice vinegar? Cheers, Squeat

One more for me: Dornenburg & Page's The New American Chef. I'm loving this one! Also ordered their Culinary Artistry, but don't count it yet because they weren't sure they could get it (?). Squeat

The SF restaurant is Delancey Street. It was established in 1971 by Master Chef Mimi Silbert and is still going strong. You can read a Horizon Magazine article about it here. Cheers, Squeat

There's one here in San Francisco called BrainWash. And a new one just opened in the Castro that also includes mailbox/post office services, or so I've heard.

Some of the best coffee I've ever tasted was the stuff I had in Cuba. Particularly memorable was the extremely dark brew at the Hotel Nacional. Delicious, rich and aromatic with a very fresh taste. Unfortunately, I didn't think to ask them about where it was grown or roasted, or how it was made.