StudentChefEclipse

I tend to eat more than cook when I have pain, or even just a little existential angst. It's not the best thing to do, but I suppose it is better than other things I *could* be doing. Generally, I tend to cook more when I am in a great mood. The cooking and sharing of finished dishes really enhances that feeling. When I hurt, I would rather eat a Safeway and just have the rest of the world bark off.

Chocolate-covered potato chips are great; a wonderful combination of sweet and salty. I do it myself when I can make a good ganache. Now: a bit of news from a British mag I read says that Kiev's fanciest restaurant, Tsarske Selo, sells chocolate-covered pork fat to its guests. You get four sticks for approximately 1 pound, says the article, and it's quite popular. They call it something on the order of Ukrainian Snickers. I think I will have to give that a miss, as they say.

I was actually in a Wonder Bread commercial when I was in kindergarten. I'm pretty sure my mom was embarassed about it, since we were never given Wonder Bread, but it was part of a field trip our class took to the local Wonder Bread factory. I still remember the little miniature loaves of Wonder Bread we were each given after the tour! I only saw the commercial once; I think it only aired (locally in Washington, DC) a few times. Later, I think Wonder Bread had to admit they couldn't come up with 12 ways it "helped build strong bodies"! Cheers, Squeat ←

We always do a bit of each, stuffing and dressing. The "plain" (bread cubes, seasonings, veg and gizzard-bits) goes into the bird. The rest is what contains oysters, more gizzard-bits and different veg. One year it was oysters and artichoke hearts. I LOVED that.

In my day, the early sixties and so on, it wasn't as readily apparent as it is now that this bread was basically air. All we knew was, it was available at the base commissary where my mom did most of the family shopping. And she worked, which left little time for her to bake bread in any case. Nowadays, I seldom eat bread. Cause and effect? I'd have to give that some serious thought.

eGullet enabled me to complete culinary school, and graduate along with my class. (Tomorrow, actually... wheee!) I was able to arrange my externship here, and complete it, also with the help of Steven Shaw, Marlene, jhlurie, Dave the Cook and every one of you fine people. So, with graduation just hours away: THANK YOU!!! Now, since I have been writing full time and still have 0 income to speak of, I have nowhere to go but UP. Another item for which I am grateful to eGullet. (My third assignment for AZ Food and Lifestyles is nearly complete. I wish they'd post articles on their website, because I'd love to share them with the eGulleteers, but alas... )

I adore beets in any way, shape or form. "Beets" me why people think they taste like dirt. (Pardon me, I am simply in a mood not to avoid horrid puns.) In fact, when some tells me something tastes like dirt, I frequently wonder how much they've tasted, and how one rates the taste of dirt. (I know, I know, what you mean is the beets taste the way dirt smells, because few of us would actually ingest soil on purpose. It's that same mood. )

Possibly we still say "burger" because the long name for the slab of ground meat, "hamburger patty" is just too much for us.

You can sometimes find attractive three-rings at scrapbooking stores. (My sister is an addict.) You can also find nifty non-goosey papers to print recipes on, or use as backgrounds or whatever. What a wonderful idea for gifts! You have lovely children.

I have to say, and people can sneer if they want, nothing beats a diet Dr. Pepper. And in some areas of the country, it is near impossible to find. The sugar stuff, sure. But for us diet fans... bleh. Diet Dr. Pepper is my choice of cold, carbonated caffeine in the morning, so for me it's important to find it. We sorts don't have a coffee emporium on every corner. *snerkle*

Okay, I need to suppress this info from my mom. *laughs*

Thanks again for all the lovely ideas, and the byplay on Corona. Tried it, wedge of lime and all, some years ago. As you see, I am still looking for a beer I find palatable. Graduation is this Saturday, October 30. I am trying to get the family to go with me to a microbrewery here in town, for my first real tasting. *Students have so little time, argh!* Will let you all know what's up! In the meantime, I have tried some lambics, and the cherry is fine. I think the brewer is Kreinik(?) *Really, I have to get better about notes!* Thanks again, all!

Today, I was chatting with my mom, and she admitted to once having adored chow mein sandwiches. On hamburger buns, apparently. This from a woman who used to be amused by a fellow we knew who ate lasagna sandwiches on rye toast. I once had a boyfriend who liked peanut butter and dill pickles, but I will admit that peanut butter at least is a sandwichy item. So are pickles for that matter. Together? Oy! What's your secret sandwich?

We've always called this stuff "crunchy water" but then the crunch seems to be the point. The wedge with blue cheese and tomatoes, to me, is an exercise in two tastes and one texture. So for people who need a reliable crunch with things, iceberg is it. Do you suppose it's called iceberg because the crunch is similar to what you get with crushed ice? Just better for your teeth. Early morning ramblings...

I never abandoned butter, mostly because in out household margarine was seen as the industrial lubricant it is. We similarly kept to real eggs, cream and sugar in many forms. Was it Plato or Aristotle who talked a lot about the Golden Mean? Moderation, ya know.

Now, I realize this isn't precisely "food" but then if someone can talk contrast dye I can surely mention Glu-Cola. This is something the endocrinologist made me down when I was having a blood-sugar test. Imagine Coke with an extra 4 pounds of sugar in the can. The add some corn syrup. And perhaps a little baker's glucose. Drop in some of that lump sugar that comes with coffee service sometimes. Mix it well. Then sip, because the rules are you can't chug. The sit with the aftertaste glued to your tongue, right along with your teeth. Mention that maybe the endocrinologist might like a bottle of it himself. Suggest that he write a letter to your dentist, explanation the sudden sugar-induced destruction of the work you just had done, and what remained of your actual teeth. Shudder!!!

Nope. Just to my tastebuds, it doesn't taste like gumbo without the okra. To each his own, no? And I assume you mean Louisiana by LA... I come from Los Angeles *grins*

Swoon! I feel like a trip to House of Rice tomorrow

I've had deep-fried okra that didn't slime out; I suspect it had to do with the cornmeal batter. That's what our instructor said anyway. Let's see...never tried it pickled or stewed or raw. But I do know that gumbo is simply not gumbo without it. Good luck, GG... it's really neat stuff.

Fox Noodles? More info please?

Clam chowder and Ritz. Tomato (Andersen's) with extra-sharp cheddar to float and melt, and sweet gherkins and unsalted saltines (is that an oxymoron?). My mom's 15-bean soup with sourdough bread.

Isn't fantasy great? $10K it is!

Carolyn, First, my sympathies on your loss. My father passed in 1992, and I still wish I could share big news with him. In a way I do, but it's not the same. Second, congratulations on your own big news. No one knows better than another writer what these assignments mean. So, good on you! All good wishes to you, Carolyn.

I would watch Cleese read the phone book. *sigh*

The steak fries at Acacia here in town. With truffle oil! Or maybe if I could really throw caution to the wind, I'd do the new brunch at the Marquesa. $70 per person, with a foie-gras station and Taittingers. Taittingers...