robyn

My husband is 60 - no exceptions for him. Our fathers are in their mid-80's - and frail - so we make exceptions (lots of them). I don't think there's any particular orthodoxy about the lack of sugar in cornbread (except perhaps in the minds of some people). Bill Neal's Southern Cooking has recipes for buttermilk corn bread and spoon bread (another form of cornbread) that both call for sugar (although his dog bread - the most simple form of cornbread - does not). Times change - people change - and recipes change. The best cornbread I've eaten in years comes from the mix sold at Williams Sonoma. Cast iron skillets don't work well in coastal Florida. Unless they've been seasoned to the point where they can do double-duty as ant traps - they rust. People in Florida 75 years ago were used to sharing their most intimate spaces with most of the insect world. No reason to do that now - and no reason you can't use more suitable cookware as long as the result is satisfactory. As for bread in general - many parts of the south could be up for contention as the "White Bread Capital" of the world. What passes for bread where my husband's family in north Carolina lives is something I consider suitable only for mushing into little balls and putting on the end of a fishing hook. It is not a highlight of the cuisine. I really don't think that the issue being discussed here is peculiar to the south - or to the United States for that matter. The world has changed - and people's eating and cooking habits have changed. I'm not ready to go from good food to microwave pizza - but a lot of people are as long as they're not presented with reasonable alternatives in the middle which can accommodate their busy lifestyles. Robyn

Cucina - There's something that doesn't ring true in your message. If the men in your family are so accomplished - how come your Dad is calling and asking you how to cook a baked potato? My husband isn't a real whiz in the kitchen (although he is great at chopping - he does most of the mis en place) - but even he knows how to cook a baked potato. My father and father-in-law are even worse than my husband - and even they know how to cook baked potatoes! Sounds like lip gloss to me. And I'm not angry. I'm just telling it like it is. I live in Florida - which is the most important state in the southeast these days (because it's by far the biggest). And like most people here - I wasn't born here. But - after living here for 35 years - I think I have a right to speak as much as anyone. Robyn

What is self-sufficiency? As a lawyer with some experience in domestic relations matters (as little as possible I might add - it's truly a hateful area of the law) - I must say that it doesn't have anything to do with "womanly" or "wifely" skills. Our society values those at zero - or next to zero. Always has. Always will. Ever see a male foodie fawn over his 60 year old wife the way he'll fawn over some celebrity chef? Doubt it. Or notice that his shirts are done properly with the right amount of starch. Gimme a break. Self-sufficiency is when you're a woman - and you can afford to buy the things a wife used to do. And everything else you need. So you don't have to rely on a man. Believe me - my mother and mother-in-law are from the generation where women didn't write checks. Had to ask for permission to spend $50 here - $100 there - even when they had inherited the money and it was theirs! I don't think most women my age want to live like that - and we don't want it for our daughters. Reminds me of one definition of nostalgia - "good old days multiplied by a bad memory". Robyn

Hate to throw a wrench into our national lament about "tough times" and "working longer" to "survive." I'm a product of those days some folks think were "better" -- as opposed to our current "declining economy." I think that most of our so-called requirements to "survive" are really just our never ending demands of more, more, more. We've got our "wants" mixed up with our "needs." The days before people said they "*have* to have both partners working" were primarily a result of simpler times. In my neighborhood, everyone had only one car. It was rarely new. It was kept running by someone fixing it in the driveway, or a "shade tree mechanic" elsewhere in the neighborhood. You shared the one car, and if that didn't work, you walked or took the bus. Everyone had one TV, which you gathered around in the evening. Folks had gardens, and people "put up" food. Ordinary people rarely ate restaurant meals. Neighbors knew each other and swapped things of value, including time and skills. Sending kids to daycare, or expensive preschools, or costly private schools was reserved for the very wealthy. Items that broke got repaired, not replaced. (When was the last time any of you saw a darning sock? Even know what that is?) And self-denial and restraint were considered to be virtues. There was a saying in those days, which everyone believed and tried to live by: "Use it up. Wear it out. Make it do. Repair it or do without." Quaint notions, right? Pretty funny, right? So now, yeah, we DO need two or more incomes "to survive." But the fact of the matter is that the definition of what is required "to survive" has changed drastically. I'm not saying that it's for better or worse, but it is different. And I know people that still live simply. And even darn socks. It's a choice. I'm just saying. ← This is all phrased in a very politically correct way - but the bottom line is you're not talking about "partners" - you're talking about husbands and wives. And the husband is out in the real world - while the little woman stays home. I don't know many people in my parents' generation where the guy stayed home - and the woman went to work - or where the "partners" were both of the same sex. Robyn

Cracker Barrel is ok as an I-95 long trip "pit stop". It isn't dreadful (which is what a lot of non-chain and chain restaurants are). I'm not sure I get the drift of this thread. Too bad there's not more "southern cooking" - or too bad that there's not more "home cooking" - or too bad that "us women's" actually went to school - got educations - and don't feel like staying home washing clothes - ironing shirts - and making biscuits? I don't know that I ever needed to work - but I'm trained as a lawyer - and I wanted to work. I wanted to get out in the real world - make money - use my brain - and be capable of being financially independent. To me - I'd rather know how to invest a bond portfolio than make collards. It's a more useful skill - and it pays a heck of a lot more. Plus - in case you haven't noticed - guys who live in the real world that I live in have an unfortunate tendency to dump wives my age whose sole qualifications for wifedom are sitting home raising kids and putting biscuits on the table. I do know how to make collards now - but when push comes to shove in terms of time and obligations (both financial and non-financial) - the collards will have to go on the back burner. By the way - I have a healthy respect for southern culinary traditions - but I'll allow professionals to do the heavy lifting in terms of carrying the torch. Robyn

We took my mother and father-in-law there as a retirement gift - a little more than 20 years ago. They were old Waspy people who liked to play golf. We couldn't have picked a better place . And I got to meet Chief Justice Burger before I argued a case in the Supreme Court . The place is very hospitable and even-handed - "all of our guests are important". When Alexander Haig called the tennis staff and asked to cancel my tennis lesson because he wanted empty courts on both sides of his court when he played - the staff said no. I played tennis and he didn't. Big downside was airline lost my luggage and I wound up having to wear my mother-in-law's evening clothes because my airplane clothes weren't acceptable in the dining room (no exceptions for lost luggage). The food wasn't interesting - but it was presented very nicely. They always had a big bowl of terrific strawberries at lunch - and when someone messed up the whip cream on top - even a little - they'd "redo" it - so it would be perfect. That said - it's not our cup of tea - and I understand that it's a bit more convention oriented these days. Not recommended unless your name is Muffy or Buffy or you like to play golf on well-manicured resort courses. Robyn P.S. For this type of resort - the "old southern" golf place - it is the best I've been to. I'd pick it over a place like Pinehurst any day - although the rooms in both places are equally miserable and out-of-date. And I don't think it's anywhere close to a place like the Breakers (which is course - not an "old southern" golf place). The Breakers is in my opinion an architectural masterpiece - and once it was kicked in the *ss by the Four Seasons and the Ritz Carlton - and spent millions on renovations over the course of many years - it became a world class resort. And - there's a lot more to do in Palm Beach than the middle of West Virginia (I was going to say it's warmer in the winter too - but we tend to go in the summer - when everything in Palm Beach is relatively relaxed and relatively cheap).

Of the ones you listed that I'm familiar with - try Cafe Boulud definitely - maybe Cafe Chardonnay (haven't been there for about 4 years - so I can't vouch for it - have been at the others within the last year or so). Skip Cafe L'Europe. Cafe Maxx is too far. Ditto with Sunfish Grill. It would be like driving to Jacksonville for dinner - but with traffic that's about 10 times worse. Robyn

Don't know when you're going (maybe I'm too late) - but Cafe Maxx isn't worth the trip from Singer Island (sometimes I think it's barely worth a trip from Lighthouse Point - and I doubt there's a single restaurant in south Florida that's worth an hour+ drive). I'd stick with restaurants in the Palm Beach area. Robyn

I find that regular potatoes get gummy in a food processor - so I usually use a potato ricer. With the particular recipe I posted - since there aren't any regular potatoes - the food processor works just fine (and you need the oomph to break down the fibers in things like sweet potatoes). Sometimes - I'll put the mixture through the ricer - and then into the food processor if the texture isn't smooth enough. Kind of depends what mood I'm in . Robyn

Here's the recipe I'm making for Thanksgiving: 1 1/2 cups each of peeled and coarse diced carrots, turnips and rutabagas; 2 cups of peeled and coarse diced parsnips; and 1 medium sweet potato peeled and coarse diced. Don't worry if your proportions are somewhat different. Bring a lot of water to a boil; add the vegetables and cook until tender (about 30-40 minutes). Drain. Puree the vegetables in a food processor until smooth. Add butter, heavy cream, brown sugar and salt and pepper to taste. I usually use about 1/2 stick of butter, 3 tablespoons of cream, and 3 tablespoons of brown sugar - but it's a taste and texture thing - make it the way you like it. Process a bit more until smooth. This recipe can be made in advance and refrigerated. It can be reheated in a 350 degree oven or the microwave. I've made it many times before - and it's yummy. Robyn

Here's an article about the eating contest I saw last weekend - pictures and all. Robyn

I don't have personal knowledge - just read about it on another food website. Robyn

One issue at a time. You won't be doing your children any favors by buying common silver. When my mother-in-law died - her 50 year old silver was worth less than a stainless set I bought about 25 years ago. Because common lower end silver is - well - common - and high end stainless retro designer flatware from the 60's and 70's isn't. No one was interested in my MIL's silver except one of her grandchildren who basically can't afford anything. To see what happens to the prices of used flatware - you can browse through Ebay. A lot of resale value depends on style/manufacturer - not whether the flatware is silver or stainless. If you want to give something important to your children - save your dollars - and give them a great education. You are a different matter. If you want to treat yourself - fine. Just keep in mind that there's stainless that's more expensive than cheap silver. To me - the most important thing is the look you want to achieve on your table. And the mileage there is variable. If you're talking about $500+ for a place setting (16 settings for more than $10,000) - take a look at Christofle. Robyn

You really have to ask yourself some questions. Do you want flatware with a nice heft (which can be stainless) - or silver (plated or otherwise)? It isn't easy to find heft in either stainless or silver - but it's possible with both. And do you want something traditional - or contemporary? And how much do you want to spend for a service for 12 (which is what you want)? By the way - I'm a big believer in spending the most dollars on things you'll use every day. Who wants an expensive set of silver you only take out once a year (only to find it covered with tarnish)? I also have 4 sets of flatware (I like to buy housewares ). Three are stainless - and they weren't cheap - and one is silver plated (and the silver plated now costs about $330/place setting - it was less when I bought it). IOW - I'd throw away the crummy everyday stuff - and buy yourself a decent set you'll enjoy every day. Probably stainless. Robyn

Those are serious issues - and you'll need some time to think about them - and go over the rules with the people who pay your bills. By way of analogy - in the early days of financial chat boards (I was there in the late 80's) - all manner of financial professionals - from brokers - to mutual fund managers - to hedge fund guys - felt free to talk. We even had Mark Cuban around for a while . It was - like you say - talking over the backyard fence. Once things got more organized and professional on the boards - the professionals developed rules to avoid problems (particularly problems with the SEC). Your problems are less weighty (you won't risk going to jail by saying anything here) - but you have to find out what's acceptable or not in terms of your professional dealings. Robyn

Sorry to be blunt, but this could have only been written by someone who does not know NY as well as they think they do....or at least they don't know any NY'ers under 50. I both shop at Barneys and make the trek to Sri....which is most certainly a "destination" restaurant....always on a weekend.....I get home from the office at 9 or 10....I'm not traveling that far for a "neighborhood" place....I'm actually more likely to eat at Lupa on a whim (and who would be complaining if that got a 2-star review?). ← All the people I know under 50 in New York are family members. They shop at Barneys (I'm too old for Barneys) - but would never think of trekking to Queens for dinner. OTOH - they're not foodies. So perhaps this "Sri thing" is simply an "in" NY foodie thing? Who knows? All I know is - from my particular point of view - I'll pass. Robyn

I'm no expert on Kitchenaids - but I wouldn't spend $165 for any of them at a garage sale. You can get a brand new one for $199 - 20% off (with a coupon) - minus now and then rebates - at any BB&B. I'm sure they're not the zippiest models - but they're not the worst either - and - if they break - you'll have BB&B and Kitchenaid to back you up. If you don't have any coupons - email me with your address and I'll send you a couple. Robyn

I'll go a step further. I haven't had anything memorable in any high end Los Angeles restaurants my last 2 trips. Last fond memory I have is of Chinois on Main (which I don't think is super-high-end) 3 trips ago (and maybe close to 10 years). I will also add that Chicago has better high end restaurants which are more traditional than those you mentioned. We love going there. I especially recommend going during the Navy Pier Art Show or during Architecture Week (if you like art and/or architecture). Robyn

Had to laugh when you mentioned this. They never do that with turkey legs at county fairs. I used to carry a pocket knife with me to do the dirty deed - but now - with all the security signs and warnings when you enter fairs - the last thing I want to do is carry a pocket knife around. So I struggle with them using a plastic knife and fork - and the turkey usually wins (it won today ). Robyn

Thanks for the detailed recommendations. I've done more than a bit of reading tonight and have some impressions - and some questions. First - Convivo just closed. Wasn't thinking of going there - just thought I'd mention it. Mosaic seems *very* pricey (more expensive than any restaurant we ate at in New York other than Per Se). I'd need some convincing to try it. Sassi is a bit less expensive - but the reviews haven't been terrific. Weakness in main courses. That's a problem for me. The chef is from one of Mario Battali's restaurants - and I just paid a lot of money for disappointing main courses at Babbo a couple of weeks ago. I'm not inclined to make the same mistake twice. Of all the high end restaurants I read about - Deseo seems the most interesting in general. But that's Nuevo Latino food. And I first encountered Doug Rodriguez' cooking when I lived in Miami (I've lived in Florida for over 30 years). So it's a little old hat for me. Roaring Fork sounded the most interesting for something that's an "Arizona" experience. Something I won't find at home. Sounds like an excellent restaurant too. So I'm inclined to try it unless my brother doesn't like it for some reason. I assume it's a very crowded place. It's open on Sundays now - and that might be a better bet than trying to eat there Friday/Saturday. We've been to El Encanto on a previous trip and liked it. I remember the restaurant very well because we had a huge storm come up in the middle of dinner - and the entire annual rainfall of Phoenix fell that night . We may well return. I think we've been to the Horny Toad - but I can't remember it distinctly. We have Roy's here - as well as the other chains. Even though I don't rule out chains - I'd like to try things I can't get at home. In fact - we've had 2 very good meals at the big mall in Scottsdale - and I think both restaurants (one southwestern - one Pacific rim) were chains. We're planning to take a day trip to Sedona on Saturday. Have lunch. My brother suggested the Enchantment Hotel for the view. He hasn't been there in years - remembers the food as being mediocre - but thinks the view compensates for the food. Unless - of course - it's worse than mediocre now (or the view has changed ). Any other places there those of you here might suggest? I guess we might even get to Sedona this trip. Last trip - my husband and I drove alone - through Jerome (the mountain roads). After 3 hours or so (not only were the roads pretty awful - they were under construction - and we have the lack of familiarity with mountain driving one can only get after living in a perfectly flat state for most of one's life) - we were still nowhere near Sedona - so we just turned around and went back to Scottsdale. Thanks for reminding me about Sur La Table. I love that store! Robyn

Have you eaten at Mosaic? It's kind of pricey and I'd like to hear from one person who's dined there. I have eaten at Acacia. It was very expensive and I was not impressed (it wasn't terrible or anything like that - just underwhelming considering the size of the bill). But that was a few years ago and perhaps it's improved. Robyn

I happen to love turkey (had my big turkey leg at the county fair today ) - but my husband's family is having turkey at noon at the nursing home - and I'm making dinner. No one wants to eat a turkey dinner twice in a day. So I'm making a marinated pork tenderloin (father-in-law's and husband's request) - with an apple and prune gravy. I thought I had most of the rest of the meal decided - but now I am second-guessing myself. Robyn

I guess it depends what the goal of the list is. E.g., most important historically - or chefs whose food you'd want to eat now - or something else. Since this seems to be a list of historical importance - perhaps it might be useful to limit the list to people who've been dead for at least a while. Just like you don't want to name streets after the living - or put them on stamps (at least that's the practice in the US) - lest they turn out to be unimportant - or worse - 10 years down the road. And if you're dealing with chefs in terms of things to eat - well I think it's hard to evaluate the cooking of someone who died 100 years ago. Robyn

Bad weekend. Father-in-law collapsed 2 lungs on Friday so we spent a lot of the weekend in the ER and the hospital. But today was such a beautiful day we couldn't resist a few hours at the Greater Jacksonville Agricultural Fair. And the star today was "the world's greatest athlete" (at least that's what they called him) - Takeru Kobayashi - competing in the Krystal Hamburger Square Off eating competition - which - according to the program - is sanctioned by the International Federation of Competitive Eating. This was the last regional qualifying event before the finals next weekend in Chattanooga. Kobayashi is determined to add the burger eating championship belt (yes - there's a belt - just like in wrestling) to his hot dog crown. Also on stage was Eric Booker - who - we were told - ranks 4th in the world. As well as 14 other contenders. The goal of the regional was to finish first (and go to the finals) - or eat more than 31 Krystals and thereby earn a wildcard to the final (the person who ate the most - but didn't win a regional - got the wildcard). Now I have seen some strange things in my life - but this was right up there. First off - Kobayashi is really small (I read he's 5'7" - 131 pounds). And watching him eat is really fascinating. He pulls the food in half. Dunks it in water. Pushes it into his mouth - and it disappears. His technique is called the "Solomon" technique - and I believe he invented it. Anyway - Kobayashi put away 50 Krystals in 8 minutes. Actually about 6 minutes - because after 6 minutes it was apparent that no one could beat him - and he had broken the world record of 42. So he stopped. Kind of like letting the clock run out in football . Booker - who is about 9" taller than Kobayashi and weighs about 3 times as much - came in second with 32 Krystals - earning himself a wildcard into the finals. Anyway - this was the wildest least politically correct thing I've seen in ages. And fascinating in a morbid kind of way. I haven't the slightest idea whether this is a sport (if NASCAR and curling can be sports - I suppose this can be a sport). But it is certainly appropriate entertainment for a county fair on a beautiful fall day. Robyn

How is Ola? Is Doug Rodriguez in the kitchen? I'm going to Scottsdale AZ next month and was thinking of trying his new restaurant there (Deseo?). I used to love YUCA - but that was a long long time ago. Robyn ← Every time I've gone for dinner or drinks I've come across Douglas. I think Miami is defintely his element. Yuca is not the same since he left. They tried to resurrect it a few months ago without him and it crashed. I've been curious about how the other restaurants in his far flung empire are. ← I'm visiting my brother in Scottsdale - so I'll ask him if he's heard anything or been there. If it's an unknown to him (entirely possible - he likes to eat but he's a busy doctor with high school kids) - perhaps we'll just give it a try. I'd be curious to see whether there are any southwest influences in the cooking there. I left Miami in 1995 - and Yuca was never the same after Rodriguez left. It was a time and place thing for him and that restaurant - right time - right place - kind of magical - and when he left - the magic disappeared. Some restaurants can survive the departure of an imaginative first chef - but not many. And Yuca wasn't one of them. Robyn