ludja

I'm thinking of "afterschool" treats when I read the title of this thread--and also "non-transfats"... Besides common things liks cookies--other 'treats' were: licking batter from making cookies/cakes or whipped cream saltine crackers with butter and peanut butter softened butter with brown sugar spread on bread if a roast chicken was coming up for dinner-- pan fried chicken livers smooshed onto a piece of white bread. raw sticks of rhubarb with sugar (bite, dip, bite, dip...) edit to add after re-reading some of the above--my Austrian mom is(was) a big fan of butter-sugar bread--I never thought of it as Austrian b/c I believed my Mom's sweet tooth trumps all national roots!

Yum, this sounds great to me on a yellow cake.

I did know about the first thread, but didn't know how much it discussed price vs. accessiblity to certain wines. And, I *did* miss the discussion with him last week!. Please add this to one of the existing threads if more appropriate.

Pretty cool Abra! Do mind telling what the name of the dish was?

Article in Wednesday's SF Chronicle: click The article discusses Jonathan Newman's efforts as chairman of PA's Liquor Control Board to negotiate good prices for PA consumers in return for educating and opening up a new market of wine buyers to wineries. This is probably already being discussed on the board but I thought there might be some additional tidbits or perspectives that might be interesting to folks. edited to add: courtesy of PamelaF's diligent digests of the SF Chromicle each week.

The photo before they went in the oven does look great though! Sorry it didn't work out completely this time... I've used one recipe for a long time but have always gotton pretty similar results. I've often made the dough ahead and kept it in the fridge; I usally let it set at RT for ~ an hour before rolling out and baking. I must get myself to a home supply store soon and get some tiles, but--- I have gotton quite good (and reproducible) results with a thin, round pizza pan that has little holes in it. It heats up very quickly and evenly and at 500 deg F, my pizzas cook in about 8-10 min.

This is probably too silly, but I was thinking of cartoons or nature flicks where a bear comes across a log filled with a hive and honey... Could make a buche de noel type log cake. Honey mousse could emerge from a split or crack or maybe a "hole" from a branch. Bees would be flying around in the area of the honey... (It appeals to me b/c a log seems eastier to make than a hive).

You may also want to check out this extensive thread on skate: click

It's one of my favorite wineries to visit in Napa re: the quality of wines and the beauty and whole atmosphere of the winery. If you do go and have the time, drive at least one way on the Silverado Trail (smaller road on the East side of the valley rather than the main route; it is very picturesque). If I had time, two other wineries I'd check out up in the area are Provenance (cabernets) and Honig (carbernets, sauvignon blanc, late harvest s. blanc, by appt).

This just reminded me... On a trip to Austria when I was ~ 7 or so our family made a day hike up a mountain outisde of Graz. At the top was a tiny, informal Gasthaus with food and drink; it was perched right on the edge of the mountain; you actually had to walk down some steps to get to it. Well, the bathroom was perched even more on the edge; when you went to the bathroom and looked into the bowl it was all air for a few thousand feet!

Decided to follow up on my recollections on Derby fare wtih a little googling as suggested by zilla369... The menus/dishes vary whether you're throwing a brunch, a lunch or more of a bbq... One dish that came up a few times was: Grilled steak or stuffed beef tenderloin served with Henry Bains Sauce... The sauce is apparently similar to a "Jezebel Sauce" and one recipe here has the following ingredients: 1 (18 ounce) jar peach preserves 1 (18 ounce) jar orange marmalade 1 (18 ounce) jar apple preserves 1 (18 ounce) jar pineapple preserves 5/8 cup ground dry mustard 1 (4 ounce) jar prepared horseradish The link has a few suggested menus as well. Other dishes mentioned in a few diffrent places are cheese grits, sometimes in casserole form. Also dishes with spring fruits and vegetables like strawberries and asparagus. Saw a few mentions of bourbon-based dishes like Bourbon Glazed Short Ribs and Bourbon Balls; maybe these are newer trends? Thanks for the nice photos of older Lousiville as well as of your delicious looking petit fours, cakes and cookies... Hmm... and I vicariously enjoyed your lunch at Steak and Shake!

Lighter than wine but maybe still too heavy--jams from local/wild berries not found in Europe--blueberries might fit the bill. I don't know if blueberries are found that far north though??? Another possible idea would be food/snacks related to large ethnic populations in Vancouver--Chinese, Japanese. Chinese ginger candies, Pocky cookies, etc. It might depend where you are visiting; i.e. if they have that type of stuff available.

To me, it is more a matter of whether one likes the chicken product ... apparently, I am too easy to please... and I do miss that whirling bucket ... ← Even better, a KFC on El Camino in Palo Alto, CA has a glassed in outside corner of the building, within which, peering out at you, is a lifesize Colonel Sanders in his glorious white seersucker suit. Hope they don't get rid of that!!!

mint juleps, derby pie, and somehow I think recall hearing about benedictine sandwiches/canapes... edited for sp correction...

another good variation-- lime marmalade or ginger marmalade on toast with melted cheese (I used cheddar) on top.

imprint (fortuitous?) from childhood: movie theater buttered and salted popcorn eaten with Junior Mints (sweet and salty and buttery..)

In reading your comments on the cheese course at TFL it struck me anew how people can have completely different takes on an experience! I have two good friends from Europe who lived in France for five years and love French cheese and cheese courses. One of the standout things they mentioned to me from their three visits to TFL were the clever and delicious cheese courses which incorporated a single cheese into a more elaborate dish. For eg. "Roquefort Trifle with French Butter Pear Relish". While different than a presentation with multiple cheeses, they enjoyed it immensely and commented on the presentations explicitly for their creativity. I'm sorry that your experience (overall) was a let down for you, but it does seem a bit at odds to claim that the experience was not creative and lacking in passion but then to spend a lot of time criticizing the 'non-traditional' cheese course... It's true though that with this presentation one only gets to taste one cheese instead of a sample where some cheeses may resonate more strongly than others with a particular diner.

This is not a rec, but a remembrance that Mel's Drive In on Lombard has the whole shake/malt thing going. I only ate there many moons ago and can't recall quality from then and don't know where it is now... Comments? I do like Zuni's burger and string fries. but this may not be the type of joint you have in mind. Maybe you could get them to whip up a fresh lemonade or at the very least a fresh lime juice margarita...

I've been reading a little about CSA (community supported agriculture) in the US and wondered if there was something like that goinng on up in Canada too. This website has a bunch of different info for Southern Manitoba (and Winnipeg)--many health food stores but also some places that might offer something different. Does this sound interesting? (May not offer you more variety if they don't have greenhouses, but thre are some other places listed in the link like "Bread and Circus". In the one I've been to in the US, they have a pretty varied selection of produce and foodstuffs. Also saw some info on WWOOF (Willing Workers on Organic Farms) but the webpage is kind of mysterious to me. (Seems like you have to sign up to get more info!) Can't tell if these are just for travelers that want to stay on a farm while visiting (somewhat like the Gites de France (sic)?) or if some of them are CSA's as well. Anyone know more about these?

I just had some sardines last week and my finicky Tonkinese who eats only cat food came and started attacking my sandwich when I left it on a side table in the living room for a second.

Toasted rye bread, mayo, sardines, sliced hard-boiled eggs, black pepper: yum Similar to what other people mentioned above, sometimes I'll just make a sardine spread (Scandinavian roots) to put on crackers: Mash drained sardines with Dijon mustar, minced onion and a little lemon juice. Also, I've had great banh mi (Vietnamese) sandwiches with sardines. Since I finally tasted a sardine version, I can never decide between sardine, pate or roasted pork... For each sandwich: 1 small baguette roll (or 6 inch section from regular baguette) Mayonnaise Soy sauce 2-3 cilantro sprigs, chopped 3-4 thin strips of seeded cucumber 10 or more thin slices of jalapeno some marinated vegetable salad marinated salad: 1 carrot 5 inch piece of daikon radish (~ 2 inch diameter) ½ tsp salt 1 Tbs plus 1 tsp sugar 3 Tbs white vinegar 2 Tbs water

Thanks for the correction, ludja. I've edited my earlier post as a result. Funny, though. I made the salmon and the salad last weekend and had a serving's worth of fish left over, so the next day I made a lunchtime salad with the same ingredients. The only differences were that I sliced the rhubarb and cucumber thicker, flaked the salmon into the bowl with the other ingredients and softened the lemon juice with a tablespoon or two of the salmon poaching oil. Not bad at all, and the thicker-cut rhubarb wasn't mouth-puckering in the slightest. ← hey, good experimentation trumps theory... (i.e. wondering if rhubarb would be too puckery in the dish if it was not sliced thinly enough). Nice leftovers to have!

No tasting notes, but I'll add some good experiences with Foppiano's Petite Syrah. David Bruce in the Santa Cruz Mtns. is another good producer.

I haven't tried this yet, but am very intrigued by this recipe from Paula Wolfert that carswell just reminded me of on another thread: click As mentioned, Wolfert describes this as a salad to serve with an olive-oil poached salmon. One of many good recipes to try in her book, Slow Mediterranean Kitchen.

Good memory! The only other tip (and I think it might be important) is to slice the rhubarb and cucumber very thinly, with a knife or a mandolin-type slicer. This sounds like a terriffic accompaniement to salmon.