sherribabee

Late to the party, but wanted to add: Scald yer milk foist before adding to the roux What's the point of scalding milk? I thought that was an unnecessary step these days (it is according to Christopher Kimball).

I sure do miss TJs. On the other hand, I love living somewhere where I have to take the subway everywhere I go, sure limits how much food I can buy on any 1 shopping trip. Good for the waistline, I suppose.

It also seems that an increasing number of lunches and dinners are on company time and the company dime, and some companies require that everything be put on plastic, as opposed to reimbursing cash expenditures.

i thought i did this recently with klink's rub. however, i learned the other day, here on egullet, that morton's kosher and diamond kosher salts are 2 different animals. mine was very salty because i used morton's. but this scaling thing is wonderful for sure. Is there a place on eGullet (or anywhere else on the net) where one could find salt ratios? For example: 1 tsp table salt = __ tsp [brand] kosher salt I generally assume that recipesuse table salt unless otherwise indicated, but when it comes to different varieties of kosher and sea salt, it can get tricky. Thanks.

Mmmm, that sounds interesting.

Perhaps we could arrange an eG thing at Molly's. Everyone wear

I'll go. I think it would be great fun to head to a restaurant, armed with pads and pens and start making notes and looking around suspiciously. I bet we'd get GREAT service and food.

I'll give it a whirl. I'm interested in trying tht tomato cake as well. And the Coke cake! So many cakes, so little time.

I've certainly never thought of that. And to think of all the browning fights I've lost with my arched sausages.

People are made out of meat.

Jackson Hole (the one at 35th & 3rd) serves a pretty good burger, and although they will ask you how you would like your burger cooked, it will come to the table med to med-well. Someone once told me to have a burger at Cozy Soup & Burger. I no longer like that person. The burger was way too big, not well prepared and greasy to the point of being unedible. Do yourself a favor and skip that place.

Yes, California is full of people who say, "I'm a vegetarian. I only eat chicken and fish." My term for those people is "nitwits." If it had a face, it's not a vegetable. If it had a mother, it's not a vegetable. (Well, then we get into "are eggs meat?" and that whole thing.) But shrimp? Chicken? Stop kidding yourselves. You eat meat. This reminds me of the time I took my 18-month-old baby girl to Texas (where the state flower, as you all know, is a cow). They knew she did not eat meat. She was sitting on a relative's lap, and he was starting to shovel chicken soup into her mouth. "Shad! She doesn't eat meat!" He looked up in surprise. "This isn't meat. It's chicken!" Good Lord. So yes, perceptions vary, but dead meat is dead meat. I sometimes think my eyes will roll right out of my head when I hear those chicken/fish vegetarians. "Hey, you, get off your high horse...and eat it!" (Kidding. I'm kidding. I know horses aren't plants.) (Glad to see Suvir weighed in on this. He's a vegetarian with some natural flexibility and no apparent dogma.) I tend to giggle when someone tells me they're a vegetarian, and they eat fish or whatever. Morons.

I'd agree with this. I've seen countless vegetarian restaurants, but I've yet to see one actually promote itself at meat-free. My guess is that unless a restaurant promised a meat-free invironment, patrons wouldn't necessarly be offended by someone feeding their baby a product which contains meat.

My brain understands why mayo would make a good cake, but it's hard for my mouth not to think "mayo flavored cake". As for the orange layer cake, I haven't read through all of the posts here...shhhh (so maybe no one needs a recipe), but I have several recipes from my grandmother and I'd be more than happy to post them if anyone would like.

I was just flipping though some of my cookbooks and found one I had completely forgotten about. Best Recipes from the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer. It has TONS of classic cake recipes! Even a chocolate mayonaise cake. If anyone's interested, I can post an index of the recipes and then privately send you any specific recipes you may want. Or you can buy it from Amazon and eGullet will get a little kickback.

I just got my 12" Lodge from Amazon 2 days ago. I'm anxious to try some bisciuts too (and top them with some sausage gravy). I'm gonna go email my friend and see if she can give me her recipe. Ah'll be bahck... OK, my friend is gone for the weekend. I did a search on the net and found this recipe, which looks heavenly. This recipe calls for an 8-9" pan, so I would imagine you would just make one and a half recipes to fill a 12" pan. I think I'm going to try these.

I just got my 12" Lodge from Amazon 2 days ago. I'm anxious to try some bisciuts too (and top them with some sausage gravy). I'm gonna go email my friend and see if she can give me her recipe. Ah'll be bahck...

I'm fond of Bob Evan's. I like mine on the salty side, with big hunks of sausage, which I like to overcook when I make it at home -- that slight crunch is very satisfying. And I always add extra black pepper, always. Dang, I wish I could go somewhere to get some of this stuff for lunch today.

I'm also very interested in learning which butters y'all like best, what specifically you like about them, and for whatt purpose (baking, spreading, etc.). I've used Hotel Bar almost exclusively, and just recently gave Plugra a try (for making croissants), so I've got a lot to learn. But boy, did that Plugra smell good!

I have that at home -- it was a gift. I've picked it up a few times, stared at it, briefly contemplated it, and promptly returned it to its rightful spot on the shelf, where I imagine it will forever stay. It's intimidating.

I think I'll take you up on Baking with Julia. I have BB Apprentice & I've done a couple of recipes from it. I want to work more with that book. FWIW, I'm pretty good at stocks & make stock on many Sunday mornings. I'm known for good soups & stews. Fresh bread is the next step, as you've noted. I've just started the Baking with Julia book. Made...er, finished the croissants yesterday (it actually turned into a two-day project (I must read ahead next time)). So I'd recommend working your way through that book, if for no other reason than I'm selfish and wouldn't mind having someone to commiserate...er, celebrate with.

I have a fantastic recipe at home. VERY simple. I cut it out of a magazine, so I'm not sure I can post it here, but if you'd like, I can send it to you via PM.

I ate so many corn nuts once when I was a kid that I was puking them for 2 days. Good times...

Don't buy it at that price! I am sure other "NYCer's" will be able to direct you to a more reasonably priced market in the city. Yeah, I wasn't about to lay out that kind of money for butter, I don't care how good it is! I'm having a friend of mine price-check for me at Garden of Eden, which is next door to her apt. And I'll probably swing by Dean & Deluca on my way home tonight to price it there.

Hmmm...The only Plugra I found at D'Agostino's (the one at 35th & 3rd in NYC) was in a gold foil-type wrapper, 8 oz. And guess how much it was? $6.57. $6.57!!!! That's $13.14 per pound. I was frightened.