Susan in FL

That's a challenge. I'm always trying to make a case for red wine, and probably would recommend a big red such as a Bordeaux-like blend or a full-bodied syrah if not for the cream sauce -- or Zinfandel if the sauce was herby or real garlicky. However, a creamy sauce may call for a white. Perhaps a dry to medium-dry riesling, or that style of German wine or Alsace riesling? (I don't know much about German wines.) A match that is less risky and more likely to please might be a bubbly, such as M&C White Star. If a Champagne is not in your budget, perhaps a California sparkling wine -- extra dry I would say. Overall, sparkling is probably your best bet, but if I come up with a more specific suggestion, I'll be back.

What a tour! I am so not-a-city-person. Your blog and others including the city sights are probably the closest I will ever get to experiencing such a world of food as you have... Truly awesome. If I ever do make it to NYC, obviously I will have to limit what I do. I've always had Babbo on that wish list, and I recently added Starwich. You're right up my fantasy alley! I know you've posted about Starwich before, but if you just happen to stop in to one of them again while you're blogging, that would be very fine.

Spiro, are you in the Dulles and Newark airports yet?

I suppose delivery is out of the question? ← Yeah, and I suppose a shipment to Florida is out of the question, too.....

Spiro, what general advice or tips would you give about making a real good sandwich at home? Any "tricks of the trade" for us serious foodies of the eGullet Society? I'm curious about your favorites. Do you have a favorite Starwich sandwich? What would be your favorite sandwich to make at home if you're going to eat it right away, and what would it be to pack for a picnic?

Though we've had some cold days here recently, and I did some cold-weather cooking, today so far we've had a clear blue sky and it has reached 80 degrees. If anybody wants to take a look on TV, the Busch race is going on right now on TNT. You can see the sky overlooking Daytona Speedway, which is about four or five miles from our house. One night lately we had a freeze and I forgot to cover certain plants and flowers. As for food, it killed everything in our garden, and a couple of young fruit trees. Even though it's spring-like today, I'm eating leftover beer cheese soup for lunch. It might be grilled hamburgers for dinner, though!

Mmmm, sounding good everybody. That sounds like an endorsement to me, and perhaps what I should drink once I've acquired the taste for these beers. I drank the Leffe last night. I was able to tolerate it, er umm, I mean enjoy it more than the Hoegaarden. Its style is preferable to me, but then there was the issue of too heavy on the malt. Now you're talking to me, Helena. I'm accumulating a list for a store I found. The guy said if something is distributed in our area, he will get it. Meanwhile, for finishing the whole bottle and leaving me wanting more, it has mostly been the Mojo IPA, Tupper's Hop Pocket, Victory Hop Wallop, and some barelywines.

I'm not as serious about what I eat before or after, nor as serious as SobaAddict and others about the kind of workouts I do! I'm sure I'm outclassed by most of you, but for what it's worth, for routine workouts, I usually just make sure I'm not on a totally empty stomach. The exception to that is when I walk or run first thing in the morning. Before more heavy-duty workouts, I eat some extra carbs. More important for me than what I eat is that I'm well hydrated. It's not hot in FL right now, but most times of the year it is, and afterwards I crave water and a cold fresh orange more than anything. If I'm running a race, I carbo-load the night before (the traditional pasta party, either with a crowd of runners or just the two of us at home) and I drink beer afterwards. I just did get back from my run/walk, so this was timely... I walked into the house and directly to the fridge and poured myself a glass of bubbly, which I am sipping on now.

...A great request for info! I'm looking forward to the replies.

Nice! I've been drinking a real good sixer of Mojo IPA, Boulder Beer Co. Tasty! It sort of reminds me of Victory Hop Devil, only with less Devil. Last night I used it to make beer cheese soup, and I drank some -- but of course. I'm trying to acquire a taste for Belgians and those styles, but it's hard work. I drank part of a Hoegaarden the other night. I just can't embrace the banana bubble gum. The Hoegaarden was part of a collection that Morten brought us from Denmark. Does anybody have a recommendation for anything in this gift box? The last one on the right that's hard to read is Cobra. I had never heard of this beer before

Snekse, your photography is awesome. I enjoyed looking at your blog as well. It's evident that you are way far ahead of many of us. Thanks for sharing your shots with us. Robyn, I appreciate the point which I think you were trying to make. I've been working on my editing skills. On the other hand, there sure is something to be said for photography with no editing whatsoever, like those sample shots. I am most proud when I get a spectacular photo out of hundreds taken and do nothing to it afterwards. I guess it's the purist in me. Snekse, I hope you're out of your lurker status on this thread!

Very beautiful pictures, Susan! It didn't take you long to perfect your shots! (I love vodka and tonics, too.)

Yes, we definitely have to have a sequel ...she said as she virtually ducked to get out of the way of stuff being thrown at her by Susan, Marlene, and Dave.

Nice looking, all. Congrats on your new camera, Susan! Russ cooked our breakfast of pork cubes, red-eye gravy, potatoes, and eggs this morning. I had the best mimosa ever; the OJ was freshly squeezed from a Honeybell!

Marlene, I found star anise in an Asian market, and though this doesn't make sense and maybe I drempt it, but in the Latino section of a supermarket, in amongst those little plastic bags of various dried herbs and spices.... ??? I don't know if you have time for that to help you find some... Thanks for the news that at least Dave is OK, even if his connection is not.

Wow, that certainly hit the nails on the head for me. What is it about most of us that we're like this? I've survived and overcome lots of things in my life, but this remains the hardest for me. ....Multiply that by what you all are doing right now, and not doing right now, and publicly, I can hardly imagine but I totally admire and respect you. ....And the food!! Sweet! Marlene, the hot roast beef sandwich looked so good. I haven't had that in years. I love the looks of those onion rings, too, and I want some like that on top of the next steak I have. They remind me of those that are served atop a beef stroganoff recipe I have. Susan, I am going to search the Asian markets I go to for MAMA noodles. That meal is for me! Your dinner last night looked damn good too. I hope Dave is OK... have either of you heard from him behind the scenes, so we know that he is OK? LOL, this might be the most impressive of all: Kudos to all, including those that are joining in along with the official bloggers.

Marlene, beeee-utiful cooking of dinner (especially the bean sprouts ), and end result!

Your reasoning is logical, Dave, but it's possible that lots of smokers and ex-smokers are attracted to this thread in particular. I'm not yet convinced that the proportion of smokers who are members here is actually greater than the proportion among the general population, though you may very well be right. ← Ditto. I thought the same thing, Michael. Thanks, Jason. We are overdue for Cuban. Those recipes look good. I'm still really enjoying the blog -- right now, while watching the Superbowl, though I admit that so far I am more entertained by the food and drink commercials. I'm using my laptop and TV trays. Eating, drinking, watching TV, and playing on eGullet. What more could one ask for? Did anybody see the commercial for Burger King during the beginning of the game, where the people in their costumes turned into layers of ingredients on the burger?! One of the things we're eating reminded me of you who are craving salty snacks. It's Triscuits with prosciutto. Fine quality is best, and we are using Parma tonight, but with this you can get away with using the supermarket brands of prosciutto. It is sooooo good.

Condolences on the loss of your grandmother, eJulia. In her memory, some of my own grandparental food memories: My condolences as well... 95 years old! That's a life to celebrate. Likewise, in her memory, I recall food and drink memories of my grandparents. The only culinary memory of my maternal grandparents is that my grandfather worked as a bartender at Howard Johnson's for many years, and his handwriting was so pretty that he wrote the daily specials on the blackboard. When we went to visit while he was on the job, he made me Shirley Temples. Most notable for me were my paternal grandparents from Italy. Their house smelled like fresh basil all the time -- every moment. My grandfather took care of the garden in their backyard in Chester, PA, when Chester was a good town. My grandmother cooked the awesome big Sunday dinners of homemade pasta and tomato sauce; meatballs, sausages, chicken, and pork; salad, bread, and desserts.

Looks wonderful as always, Percy. That qualifies to be called Steak & Eggs! In another repeated attempt to eat smaller portions, but more often, I've been eating breakfast recently. However, the only one I pictured in a while was what I had with the "lucky" tangerine that I brought home from the Chinese New Year dinner and celebration we attended. I had it for breakfast with green tea (made from loose tea!) and a toasted English muffin with cinnamon sugar on it (we were out of toast dope).

Well I certainly like your taste in food, so I will try it.

Don't know, Dave, but I would venture to say that whatever you do, they're perfect. This blog surely is showing why you are Dave THE COOK. Maybe it's tossing them in "a bunch" of liquid that disses the wings. When we have deep-fried them perfectly, tossing them in the amount of hot sauce, butter, and vinegar that we use doesn't like make them as though they simmered in it. We do toss them at the last minute, and they don't cook any further after that. Well, here... these are the ratios... For every 2 1/2 pound of trimmed and separated wings, deep-fried, we use 1/4 cup of butter, 3 or 4 tablespoons of hot sauce (last time we used Sriraja!), and one tablespoon of a wine vinegar. I'm a vinegar fanatic, so what variety we use just depends on what seems right at the time. I think it was Zinfandel vinegar last time. Or was it Champagne, because we were drinking bubbly? I can't remember. How do you make wings, Dave?

Yes Susan, butter and just don't forget some really good vinegar, and you have Buffalo-style wings. I won't start an argument in this peaceful foodblog of what the authentic Anchor Inn recipe is. However, except for not deep-frying your wings (which I understand for your dad ), with the hot sauce, butter, and vinegar yours will be pretty damn close!

Megan, I wouldn't have thought! I have some creme fraiche, too. Did you butter it also, or put anything else on it?

I did. The cold I've been fending off all week finally broke through last night. I know a lot of people refrain from smoking during illness, especially those that are respiratory, but I've rarely stopped. In fact, for some reason, the urge increased, and I almost went out in the plummeting temperatures for a pack, fever and all (I did the car- and house-scouring the night before, and turned up nothing). I went to bed instead. Sorry I'm late. There was a rumor of crab at one of the local chains, but all my search turned up was big ol' king legs and snow clusters, when what I wanted was a couple of whole Dungeness. So I grabbed a chicken. Why I thought that this was a reasonable substitute for crab is beyond me, but a lot of things are fuzzy this morning. When me and the chicken got home, we washed some russets, brushed them with oil and sprinkled them with coarse salt, and put them in the oven at 375F. Then we made a drink: This is Gary Regan's Missing Link, a simple sour made with dark rum. While sipping, I spatchcocked the chicken. I toasted a bunch of cumin seeds, set some aside and ground the rest. I took two-thirds of the that, added some ground black pepper, and toasted a bit more, then added olive oil, garlic and chopped fresh rosemary. When the mess started to sizzle, I took it off the heat and stirred in the zest of a small orange. Once it cooled, I spooned this under the thigh, leg and breast skin. While it was cooling, I trimmed some zucchini, halved it lengthwise and thirded it crosswise. I salted it heavily and set it to drain. The chicken joined the potatoes in the oven. The potatoes needed another 15 minutes, so I made another drink. Since I had a naked orange, I decided to make something I've never made before, a Monkey Gland (the version with absinthe substitute rather than Benedictine: It was good. But if you're not used to making this cocktail, trust me -- be careful with the green fairy. The Herbsaint made me think of New Orleans, so I decided to turn the potatoes into Cajun-style twice-baked. I scoooped them out and mixed the starch with salt; butter; sour cream; red, white and black pepper (the other trinity, in my book); parmesan cheese and green onions. Some smoked paprika on top, and beck into the oven. I flipped the chicken somewhere in there, and then flipped it back fifteen minutes later. While it was on the last leg, I rinsed off the zucchini and tossed it into a saute pan filmed with oil. Once they got going, I turned the heat down and let them cook pretty slowly. There's something weird going on with the photograph there. It looks like the pan is really warped, and there's a pool of oil on the right. That's how the camera saw it, but there was really minimal oil. I mixed the leftover cumin with some orange juice concentrate and brushed it on the chicken for the last few minutes. Miraculously, everything was done more or less at the same time: ← Whatta dinner! Good ideas from that... We haven't spatchcocked a chicken for a long time, so I'll put that on the list. And salting/draining the zucchini! Why haven't I thought of that?! Oil and coarse salt -rubbed baked potatoes make a frequent appearance at our house. They're so good, but I hadn't thought of then using them for stuffed-baked or twice-baked. You're a one man culinary think tank. Way cool! A Mystery Roast is very appealing, Susan..... Not even time to do a quick thaw, with the help of your microwave? Leftovers could be used for some mini sandwiches tomorrow, or for cubes of it on a toothpick with a grape tomato, or something snacky.