ludja

favorite macro brew: miller genuine draft (only commerical campaign I liked so much I purposely switched to product--during times suitable for quaffing macro brew--eg. great band in small club) favorite bottled beer: Samuel Smith's Taddy Porter and Negro Modela and Pilsner Urquell favorite beer to drink too much of in divey southern bar (preferable, 2 for a buck): Little Kings (10? oz each); do they still make these? any number of good micro brews

a basic book; one of the first I bought 15 or so years ago is: The New Doubleday Cookbook by Jean Anderson. Some of the recipes are a little old-fashioned, but every one I've tried works very well. Lots of basic cooking and food info (parts of a cow, storage time of foods, etc); I still turn to it often. The nice thing about it being 'old-fashioned' is that if you want a recipe for 'turkey pot pie' or 'peanut butter cookies' you can find it in here (both good by the way). Have given this book to several newleyweds and it has always been a success. A good start. (recipes are relatively simple and easy to follow; not lots of estoreric (for a beginner) ingredients).

my thoughts on vodka exactly.... good gin (I like sapphire blue) for martinis or bourbon--to sip or to make killer manhattans (I guess that goes counter to the proposed hypothesis). Also, scotch's, single malts and excellent tequilas. Haven't explored high end rums yet...

New Mexico green chiles.... definately an item worth schlepping (and I have). I've brought back roasted green chiles from vendors in parking lots (all over Albuquerque and Sante Fe) and even tubs of frozen Bueno green chile. I've never found green chile from anywhere else that tasts like that. Mentioned this on another board, but my family has schlepped 'Austrian pumpkin seed oil' or 'kern ol' from Austria (Steirmark or Styria) for years. Excellent on salads. You can buy it here... now in some specialty stores but much more $$$ and lesser quality. Another Austrian specialty...Schilcher very dry young pink wine. Special taste. Don't think it is exported. Last, frozen individual cheesecake from Carnegie Deli to eat with coffee on plane ride back out west while other poor, shlepp-less souls comtemplate their gratis peanuts.

some people's misgiving w/Trader Vics aside, I've had a really great drink at their place in Palo Alto, called a "Suffering Bastard". I'm not sure if it's simple, b/c I'm not sure what's in it. I think at least two rums and it is garnished w/half a lime and a cucumber spear. It is very strong and tasty. With all the rum experts on this thread; any one know more about it?

My thoughts exactly; before this board I thought I had way too many!

Aged Gouda Extra-Aged Crottin de Chavignol Brillant Savarin (or Explorateur or St. Andre...) (also tops: fontina d'aosta, gorgonzola. livarot, raclette on potatoes & Leyden w/cumin ) parmagiano goes w/out saying... or pecorino romano... or fresh ricotta...

yum, I want to try that. sounds like a great autumnal side dish...

Dinner for vegetarian friends tonight: Spinach soup w/garlic croutons Buckwheat crepes stuffed w/leeks & creme fraiche butter glazed carrots greens salad w/pepitas, goat cheese & austrian pumpkin oil (thanks Priscilla) spiced persimmon sorbet (got a bucketload from a friend's tree) quince frangipane tart

Is kangaroo considered 'bush tucker'? and, is 'bush tucker' just a word used for tourists (not for tourists as food, but for what tourists eat... ) edit: lame attempt at improving grammer

thanks; I just read it; wow; guess I should go buy some more while I can.

I think I bought some ~ a year ago (in Northern California). Don't know if this has been discussed before, but what is the ostensible reason for them being banned? i.e. should I be afraid to use the ones I have or was it some legal/export issue?

thanks; and nice quote from Marcella Hazan I made last night's spinach soup with water; I liked it and it really did let the taste of the spinach come through. Also thought it was nice with heavier fare to follow. I felt a little self-conscious with my guests though--wondered if they thought it was too 'thin'... That is, in part, what sparked my question to you. I need to go boldly ahead and experiment with clear tasting vegetable soups without a net (er, without stock). Thanks again. Claudia

all veggies that night, but perhaps there will be enough leftover....?

Sounds really good. Yum, does sound good. You guys are helping me to think in other ways. Another idea could be butternut squash, cubed, add w/butter, cheese, sage...

Meyer lemons are rounder that 'regular' Eurkea lemons. They are also thinner skinned and have a wonderful aroma, even without cutting them; less of a lemon 'bite' in it. As I was trying to describe it, I thought of looking in Chez Panisse Fruits. Here's what Alice has to say: "Ripe Meyer lemons are sweeter than other lemons, and teh skin has a distinctive floral fragrance, similar to a combination of lemon and orange. The fruits are rounder than common lemons and have golden-yellow to orange-tinged skin and tender, very juicy orange-yellow flesh. Use as ordinary lemons, as long as you take into account their low acidity" Ah, floral was the word I was looking for. Oh wait, I read onto the next page and found, "Meyer Lemons are now available from a few growers in Texas and Florida, as well as California" By the way, any way you could ask where you bought if it is a Meyer lemon?

Hey sounds like a great idea. I have some vegetarian friends coming over for dinner tomorrow; that sounds like it would be purrfect.

Do you use chicken stock for your cauliflower soup? I've seen some 'cream of cauliflower' soups that don't. (and thanks for your opinion on creme fraiche vs. cream) thanks...

Any ideas, recipes for creating a vegetarian main dish using spatzle. I'm thinking, cheese, mushrooms, but am drawing a blank beyond that... Any ideas appreciated!

Thanks for the additional recommedation on Lidia's Italian American Kitchen. I have taken it out of the library a few times to scout it out... the clams casino look wonderful and remind me of Northeastern Italian Food where I grew up (other wonderul options, but not too much of that genre out in the Bay area). I do have two of her earlier cookbooks, Lydia's Italian Table and an even earlier one, La Cucina de Lidia. The latter one is quite interesting, focuses more on the cuisine of her native area, Istria. There are also a lot of interesting Austrian-influenced recipies from that border region. I've been eyeing, Edna Lewis and Scott Peacocks book. I'll need to check it out again. Classical Southern Cooking is wonderful; unfortunately it is out of print and not to easy to get... I think there is one copy on Amazon for ~$100. I don't know why they never released again or in paperback; always gets great reviews... Good Luck!

I was a grad student at Carolina in the late 80's and one of my best (non-academic!) experiences was discovering Bill Neal, his cookbooks and Crook's Corner. His cookbooks really inspired my passion in cooking (although I grew up in a family that loves good food and where it is a centerpiece for all celebrations). It was a new cuisine for me (coming from a European immigrant family up north). You may not cook the squirrel but I hope you have tried the incredible chicken and dumplings, sweet potato and buttermilk pie, sweet potato and pear soufllee, hominy w/mushrooms, low country shrimp pate.... hmmm. I could go on. I see people still recommending Crook's Corner. Unfortunately, I haven't been back there for awhile, can anyone comment on Crook's direction, quality, etc since Bill Neal's untimely passing?

Just checked and rang in at: 162 I'm really excited about the last cookbook I aquired: Classical Southern Cooking by Damon Lee Fowler. From primary sources he ressurects dish from the antebellum south era in the early 1800's. Recipes are great; not esoteric and there is a lot of food history with each recipe. The book is similar to the late Bill Neal's cookbooks. Hmm, looking back at previous posts I see a books that is on my "to buy' list: Lidia's Italian American Kitchen

Made an Austrian-inspired menu for some friends that came over: spinach soup w/garlic croutons (creamless; simple recipe from Chez Panisse Cooking) cold cucumber salad with Austrian Pumpkin Seed Oil & Vinegar homemade spatzle w/wild mushroom sauce wienerschnitzel (my grandma always make w/pork cutlets, as do I) Lolonis 2002 Redwood Valley Fume Blanc grapefruit sorbet w/port and pomegranites *it was the first time I made spatzle (although my mom makes them alot); it was very easy. Cool thing is you can make them well ahead of time; they don't stick together. Can reheat in in covered dish in oven with butter. Very easy and tasty! Priscilla: I'm inspired to make a cauliflower soup!

Hi KatieLoeb: Glad I could bring back some good food memories (sorry about the evil ex)... You and Cakewench have both inspired me in turn. I'm having some friends over for dinner tonight and planned on: Spinach Soup Wienerschnitzel Spatzle w/Mushroom Sauce and now... Cucumber Salad w/Kern Ol! I don't cook Austrian food enough (to keep in real good practice; still call up my Mom for pointers...) so it's funny to run across this thread today. Thanks both for the inspiration!

Oh Belden Place! You're right there are a lot of nice places there w/ambiance and reasonable prices. There is a very good seafood place there: Plouf They specialize in a bunch of different mussel dishes (with frites of course) but they also have other seafood. EDIT: I need to try B44; heard of it but never tried it...