Squeat Mungry

I haven't been there in what seems like forever, but Green Apple Books at 6th and Clement has (at least used to have) a really large selection of used cookbooks. Not exactly a comfy chair place, but pleasant enough for a rambling browse. Cheers, Squeat

Great looking pie! That panini sounds good, too.

Cusina, thanks for talking about the books! I love omelets, and have them for dinner all the time. What was in them? Can't wait to see the pie! Squeat

I'm with you, and I hate arguing about it. You guys are crazy. A garlic press is worse than useless without a dishwasher. Or with a dishwasher that is sitting in its box in the closet. Besides, it's so easy to mince with the back of a french knife, ala Joanne Weir, and I almost always have other aromatics to mince, chop or whatever. Crushes nicely in a mortar, too. Squeat PS Yes, I have a press. And it qualifies in my book. Edited to include enough words.

I kind of just made up my method for cleaning my boards, so maybe someone will tell me if I'm doing something egregiously wrong. After use, I spray down with a bleach solution, then scrub with a plastic scrubby thing and wipe off. Sometimes I repeat this if I'm feeling iffy about the board. Then once a week, or so, I wipe down with mineral oil. Cheers, Squeat

Love Zuni. Have been going there since it was first opened all those years ago. It was half the size, and Red Desert (now across Rose Alley) was in the pointy bit at the end where the bar is now. Yum is terrific, and those folks are so nice and helpful every time I'm in there! Cheers, Squeat

Oh, oh, oh!! Books and food, food and books -- my two favorite things! What proportion of the books that you own are food-related... about the same 2-3:5? My apartment has a former Murphy-bed closet that I've converted into a tiny "library" by lining the walls with bookshelves -- I'd estimate about 1,700 volumes. But I've only been acquiring food books fairly recently, so maybe a tenth are food-related, most of which live in the kitchen. (Come to think of it not even that many, I think I reported 125 or so to the "How Many Do You Own?" thread.) Glad you're enjoying your Le Creuset pan! I've got a small (3.5 qt) Dutch Oven I absolutely love. Great blog -- love the pics! Hope your weather holds up. Cheers, Squeat Edited to ask: Do you use your public library? What's its food section like?

Pointless? Perhaps, but fun, and I don't think it's necessarily belittling, if you mean especially to those who speak English as a second language. Many native speakers of English can't spell, or substitute homonyms in there righting. A friend of mine told me of his favorite sign on a restaurant, offered without punctuation: "Shrimp and Lobster Dancing Nightly" Cheers, Squeat

Thanks for this, Cusina... great stuff! My grandmother also made all kinds of pies, including fried pies. She also made a pie with Ritz Crackers! I think it was called "Mock Apple Pie". Loving your blog, Squeat

Both very cool indeed! I'm looking forward to this forum. I worked in bars for years and years, starting as doorman, working up through barback to bartending. Have also bartended off and on for a local catering company. Cheers! Squeat

I am in the exact same boat. I despise doing dishes almost as much as I love cooking -- not a happy combination for a bachelor! I finally thought I had the answer when I ordered a Danby countertop dishwasher. Nice! Er... doesn't even fit on my counter. It's sitting in my closet until I get unlazy enough to jury-rig something to support it! Meanwhile the dishes are piling up... Dysfunctional Squeat Edited for functionality.

Wow. I don't know, maybe the voice of dissent, here, but if you don't want it... sell it to me (though I couldn't afford it, really)! I wouldn't use it on a surface quite that high, but I'd love to bring down my cleaver on that! A sturdy stand a few inches lower and I'd be more than happy to have it around. (I certainly don't think it would be comfortable to use where it is positioned in the photo.) I have boards up to 3 inches thick, but often wish for something a little more hefty, especially when hacking through bone. Your kitchen seems to have some cash behind it (and makes me extremely envious), would you consider a custom table/stand for it?

I love Graffeo. I usually buy 1/2 lb dark and 1/2 lb half and half, and mix them together.

Cusina, Congrats on deciding to go ahead with the stock. In my experience, each cook has his or her own method, but it's so basic you really can't go wrong, and the difference will bowl you over! Cheers, Squeat

Cusina, too bad about the poolish, that herb slab is some seriously good bread! (I've only bought it though, never made it -- I'm no baker!) Last night's fajitas and quac sound so good! Keep up the good work! Squeat PS I like the new look, too! It's cool that you can also see at the bottom who else is hanging out on thread!

Say does anybody know if this article ever got written? (I don't usually read WSJ.) The reporter PMed me for an email address saying she'd like to chat some more about the topic, but I never heard from her. Just wondering, Squeat

melkor, I seem to have misplaced the directions to your house! Say 4:00ish for the prosecco? Seriously, sounds like you're going to have quite the feast! Thanks for the blog. Squeat

That's funny! My friends love to invite me over to their houses to cook for them! They know I love to cook, but live in a tiny apartment and can't really entertain properly, so everybody's happy! Edited for sloppiness.

I really love the process of cooking and getting things right: seasoning, technique, timing, etc. And I am happy when I do get it right, but my friends always seem to like it way better than I do! Squeat

Thanks for this, badthings! Will definitely try to make it. Squeat

Cusina, you rock! Thanks for the very moving and entertaining blog! Had your grandmother seen my kitchen, I'm afraid one of us would have passed before our time! Come to think of it, I'm pretty sure my own mother would strangle me... Squeat

Just a word from a bird-lover and former parrot-owner: no one should be keeping a bird in a kitchen. The dangers are too numerous to list.

I'll second this. Delightful book. Excellent recipe! Squeat

Oh my gosh, Cusina! Thank goodness foodbloggers will finally be getting some actual cooking! I'm already jealous of your organizational skills, as anyone who watched me stumble blindly through my week will understand! Your children are so fortunate to have a mom who is not only intelligent and thoughtful about what she prepares at home, but about what she indulges them in on nights out. Cranberry Vanilla Scones?!?!?!? I'm off to the Dannon Yogurt website. Despite my blundering the handoff, thanks for a really smash-up follow-through! Can't wait for more! Squeat

Never been. I missed the last one because I was sick, but I'm hoping to go to the next one. Thanks for the reminder!