sml311

I think I could POSSIBLY enjoy Iron Chef US, if a few things happened: 1. The chairman actually has a believable appreciation for food. (I think Shatner's more a quantity guy than a quality guy! ) 2. They have the budget to use really cool ingredients (Kobe beef, Otoro, etc). Doubtful with Food Network. 3. The judges have eaten at restaurants other than Olive Garden or Red Lobster. 4. The chefs are either believable as top chefs or so over the top as to develop a great hate following. (I might tune in to see Flay just to see how big of an asshole he'll be.) 5. I think the hardest part of gaining an audience here will be the overall lack of knowledge by the public that each of these differences would make. I don't think a lot of people would know the difference between Kobe and what's at the grocery...I guess the general problem of America being a less food quality aware culture. SML

Do you guys remember that episode of the Simpsons where Homer finds that the mafia milking rats for the school's milk? They were calling it Malk. SML

I literally almost hurled just reading about TAB and BOURBON!! EWWWW!!! Remember those parties in college where they'd mix the drinks in a large trash can? I *VAGUELY* remember having some kind of Bailey's and Apple Scnapps concoction at one of those....NASTY! SML

"Thursday 11th March: Spring Dinner · Grilled Scallops, Earl Grey, Fruit Shoelaces, Corned Beef Powder · Creamy Carrot Soup, Horlicks, Salsify, Black Pudding · Slow Baked Chicken Breast, Toulouse Sausage, Mustard sauce, Prune Puree · Assiette of Cheese · Custard Cream Soufflé, Cough Medicine Sorbet · Coffee and Petit Fours £40.00" Well, now I know what I'm going to do for my birthday dinner!! Scallops and fruit shoelaces?!?! Are fruit shoelaces like fruit by the foot?? Corned beef powder?? Good sandwich, but I wouldn't want to snort it. Salsify? "I'll salsify you!!" I mean, WTF is this?!? There he goes on that slow-baking shit again.... And cough medicine sorbet?!! You know what my dad and I used to call Robitussin DM when I was a kid? Dog medicine... That's all, SML

From what I've heard, Moxie is an acquired taste, so I can imagine that Moxie and bourbon would be....interesting... Always wanted to try Moxie though, but I think it's more of a Northern thing. As far as Dr. Pepper...I think it tastes bad without liquor, so I can't imagine it as a mixer! I'll keep that in mind if a friend tries..."Friends don't let friends drink liquor with Dr. Pepper." SML

Okay, so I KNEW I needed to get drunk tonight but (of course) was too lazy to go and get (or make) decent mixers. So I made a truly, deeply horrible cocktail from the contents of my liquor cabinet and refrigerator: 1oz reposado dark tequila 1oz light rum 1oz triple sec 3/4oz gin 1.5oz pineapple juice 3/4oz sweetned lime juice stired with ice and served in a plastic glass. (Last one in my apartment...the dishwasher's running right now.) It really doesn't taste that great AT ALL, but it's growing on me. Sweet on top with the rum and pineapple and a bitter finish from the rest. And after a couple, I'm well on my way to drunk. I thought other people might have really bad cocktail recipes they'd like to share. Drinking ideas gone horribly wrong and the like... Another bad one I had at someone else's party (and lord knows I was too drunk to get the measurements, so I've listed them in order of amount, I think): tequila vodka grain alcohol blue curacao peach scnapps Really, really bad, but great for getting drunk. SML

Some of my favorite memories with my mom are deboning whole chicken carcasses and eating all the little bits of meat out of the neck. It always tasted soooo good! SML

Did anyone else look at the picture on the website? It looks like a brick of shit in foil. And that yellow stuff around it? Piss--vitamin enriched and slow cooked! (Braised in piss!!!) SML

This reminded me of the time I was in the Chinese Embassy in DC to participate in a discussion with one of their officials. I was offered a Sunkist soda, which I took, not wanting to offend my host. I opened it, took a few sips and noticed small dirt flakes coming out and resting on a lip. I looked at the person next to me to see if she had noticed, and she gave me a knowing smile and nod that said, "Yes, I've noticed the dirt flakes too." After seeing the thread on soy sauce made from hair, I'm not entirely convinced I was drinking Sunkist. Probably Sunkast or something! Still awaiting remuneration from the Chinese government on that one and definitely don't want a truck full!! SML

I was reading this and thinking, "You know there's really nothing I wouldn't eat. Okra--like it, brain sandwiches--done it, duck emybro--on my to do list (seriously), cobra--in a second, bugs--done it and would again." Finally it hit me, EYEBALLS! Bad, bad experience dissecting one in second grade. Only if I were starving. (Like near death, not just hungry.) SML

I have used Seitan before in chili. It works pretty well if you brown it first, but if you don't it has a texture that's too chewy in my opinion. I think it adds a little more heft to a veggie chili. SML

I think that your wife's experiences speak to the fact that not enough people look at editing as a craft separate from writing. Speaking as a young person myself (24), too many of my peers want to put their own mark on someone's writing or are using editing as a stepping stone--a way to pay bills and make contacts--towards their own writing career. ("Look! Look how much better I made this!!!") It's sometimes as if they see editing as a mistake-finding contest instead of an exercise in improving/tweaking the manuscript. This is unfortunate because the best editors are the ones who put aside their own voice and work to enhance the voice of the writer. The editor, ideally, should simultaneously represent the average reader's perspective (whether it be a technical work for PhDs or popular press for anyone) and ensure each part is clear and well articulated. Hopefully, the editor would have some amount of knowledge on the subject as well. (A number of times I've separately researched before I edit, just so I don't sound like an idiot and can follow the piece. It never hurts to know more.) I'm curious as to what solutions you might see in this situation or what improvements can me made. balmagowry: Yes, I do think reading about different experiences in memoirs can be wonderful. I guess I hold those to a higher level of quality as far as creativity ability to convey the story in a compelling manner. So few people in my experience do it well, while a lot of people think they can do it. Call me hyppocritical, but I'm willing to forgive a lot more writing sins if it's something I can easily relate to. SML

I think there is definitely a line that should be drawn between food writing and memoir...and as I'm working this out in my head, maybe there's two different lines. One line depends on audience. You have to be in a situation where the memories you're relating somehow move your audience and a lot of people's memories depend on age, where they grew up, lifestyle, etc. So for me, while a memoir of Depression-era foods and eating situations may be historically interesting, it won't strike the same chord with me as I piece I once read waxing on the joys of popular candies in the 1980s when I grew up. When I read those stories in my hometown newspaper (circ 30K) they have the same effect. And the reason those pieces work so well in that paper is that there's not a lot of influx and outflux in that town. Most people are lifers. Where I live now, 50%+ are transplants from other areas of the country and don't have the same base of experience and foods they grew up on and childhood memories of places and restaurants. Yes, food is universal, but interpretation of it depends on so many factors. A lot of times those don't translate across time and space. The pieces I find so charming when I visit my parents, I hate here. I just want to know whether the new restaurant is using basil properl and whether they make their desserts in house--and hey if you can say it in a funny and interesting way...I love it! The other line depends on format. As I said above it is really hard to work memoir pieces into newspapers. There is also a space constraint in newspapers that can be very tight and the turnaround constraint. And having done that myself, most of the time I had too many irons in the fire and too little space to do anything like that. Memoirs can work wonderfully in magazines and books though. Certainly there has to be an element of universality for a memoir to be good, but what else does it take? Should this be another thread? Debating what is food writing and what is memoir and what makes a memoir "work." Don't know how to add a second quote: David Leite: "2. Poor editing. Now everything that flows from a writer's pen is not gold, we all know that. But yesterday for the fun of it, a friend and I were comparing the original piece I wrote for a publication with the published version. Granted there were a few changes that truly improved the piece, and I was grateful for them. But on the whole, the changes didn't add ANYTHING--clarity, dimension, heft, or knowledge--to the piece. In fact, my friend commented that several phrase that were changed made the piece less precise, less specific, less interesting. This doesn't happen every time, but in the end I was left with an article I'm not happy with. Thank God for Web sites where you can put your own versions up for all the world to see that, yes, indeed, you CAN write. 3. Time crunches. There are times when you simply just have to get it out. Period. Your editor has a hole to fill because some thick-skulled moron of a writer bailed on her, and she turned to you. What do you do? Play prima donna and say you can’t possible deliver 1,000 in 8 hours? No. You say yes, then freak out after you hang up. You do your best and hope no one who regularly reads your work will find the piece. That, or get a nom de plume." Couldn't agree more with number 2. That's one thing I have been universally disappointed with in speaking to newspapers myself and speaking to friends who work a prominent newspapers and magazines. At far too many it is not seen as important that the copy-editor be as well versed or almost as well versed in a subject as the writer they are editing. I think some of it is the mentality that this knowledge of the subject is only important when editing "hard news" pieces and not other writing, which is blatantly false and sets the paper up for at best looking stupid and at worst getting a restaurant really riled up. (Don't even ask me about the time one restaurant pulled its ads and another tried to sue a paper I was working at over restaurant reviews!) 3. Yes, there was definitely a memorable time when some jack sh!t writer didn't turn in their piece and I had to write about a restaurant I had been to once and hadn't even ordered dessert in two hours!! At 9 pm! Thanks for reminding me of the good times ! SML

Tang pie--two for the effort of one! The orange slice really adds something I bet! SML

Why does everyone feel the need to claim their doctor is the very best in their field. My dad is notorious for this and it gives me vast satisfaction and amusement to query his assesment of his medical professionals' skills. Everyone I've ever known to need any type of specialist whatsoever has been fortunate to get attention from the very top practioner in their field. Statistically speaking, alot of you must be receiving substandard care, because I know for a fact that I've never spoken to an average doctor in my life, nope, only the very best and brightest for me. In fact, I've never talked to a receiptionist in a medical office that wasn't at the very top of their field. The cahier in the hospital cafeteria last time I was there was perhaps the best cashier in the world. Definitely a good point. As with restaurants, "the best" is dependant on many factors--peer opinion, # and quality of publications, difficulty and number of surgeries, national recogintion through media outlets, reputation and standing of hospital in which the doctor practices, patient care--and different people find different ones important. There are many chef who are arguably "the best" in their field, but there is, at some point, a drop off where no matter what criteria you use, the quality goes down. Much the same with surgeons. There are several who are arguably the best in a field, but after a point it drops off. Plus there are many many subspecialties. For example I wouldn't want a peipherial nerve surgeon doing a spinal fusion, no matter how good he was at the former. SML

From my own review: "The commercial depicts a man dancing in a lame club setting gettin' his freak on, only to awaken the next morning with a pounding headache. Fortunately, our televised hero has Alka-Seltzer Morning Relief and is able to do a full day's work in his cubicle. Assuming the daunting burden of an inebriated guinea pig, I took Morning Relief on a test drive last weekend. After a night of research (hard partying), I awoke Sunday to try my luck. In each recommended dose of two tablets is a hefty helping of aspirin (1000 mg) and an equally large amount of caffeine (130 mg--over twice the load in a can of Coke). I dissolved the tablets in a glass of water, dreading a chalky taste. However, I was pleasantly surprised to find a refreshing bubbly citrus flavor. It's no Fresca, but it beats Dimetapp. In any case, Morning Relief is a better health alternative than grabbing for that last six-pack. Almost immediately I felt a surge from the caffeine, which definitely helped me over that getting-out-of-bed hump that is so common after a long night. But I must say, I prefer ever-potent Advil to aspirin for a hangover headache any day. Even the Red Bull-level high turned out to be a downer--I crashed after about three hours and was even more listless than before. " So the verdict is still out. It's probably a good idea if you wake up with a hangover and need quick energy before class, but on the weekends, in the words of a friend, you might as well drink a glass of water and eat a big plate of pasta." I learned to just stick with the water/painkiller before breakfast and the plate of pasta isn't a half-bad idea either. (From a friend who used to work the line in an Italian place.) SML

Fire...heh heh...Fire! Wish this site had sound as I do a pretty fair B & B impression! BTW-Immediately what goes through my head in that situation too...esp after a few drinks! SML

As someone who has had 6 surgeries with the top neurosurgeons in the country, I don't know if I'm read to eat their brain dishes. Nor am I ready to have a top chef sit in on my surgery. (Although I did hear there was standing room only when I had the first of a particular type of surgery performed at Duke U Medical Center.) But maybe that's why there was a bit of my hole in my last set of sutchers--we don't have any Riperts down here! SML

Certainly in my area, and probably in small markets and minor publications all over the country, an additional problem is that many editors see food writing as a warm body job. So I'm hoping the quote will go in... Anyway, I agree with FatGuy and Katherine. And as far as FatGuy's reply that food awareness is growing and people are demanding better coverage, I wouldn't necessarily agree with that. There are certainly still a lot of places where this hasn't taken hold yet and food "reviews" read more like restaurant opening press releases rather than vigorous critique and praise of the restaurant's offerings. And in addition to the proper amount of mentoring happening at newspapers I think it's also a matter of people who edit and review those pieces before publication having an idea what they're talking about too. I think there's a lack of vigorous editing going into pieces in a number of newspapers. I certainly know that when I've interviewed at some major newspapers and said I was interested in editing I'd 9 times out of 10 get the reply "But you can write, why would you want to edit?" That, to me, is a problem. SML

What kind of frostings are you trying on the jam cake? I have a great recipe for caramel frosting that's never failed me. It's what my family uses on jam cakes (and apple cakes and yellow cakes and, well, even graham crackers ). I'd be glad to share. I miss those caramel-covered marshmellows available around the Louisville/Cincy area. I've never tried making homemade marshmellows before...maybe someday. The beaten biscuits and country ham makes an appearance at pretty much every holiday, btw! SML

Here's a somewhat simpler recipe that I'll make when pressed for time. 2 stalks sliced celery 1 med chopped onion (i use yellow) about a teaspoon of chopped garlic if you wish 2 Tb if butter 3 cups chicken stock 6 med potatoes peeled and cubed (i prefer russet, but have used yukon gold) 3/4 t. salt or to taste thyme and rosemary (optional to taste--original recipe suggests a 1/2 t. each of dried, but i have varied it and always remove rosemary) dash of pepper 2 cups half and half satuee celery. garlic and onions in 1 Tb of butter in large pot until tender add stock, potatoes, salt, thyme, rosemary and pepper cover and simmer until potatoes are fork tender remove from heat and lightly mash potatoes and vegetables with potato masher or forks (the fork option requires more patience, but i have done it--this week in fact) add half and half and replace on heat (you really just need to warm it up but i bring it to a boil for 1 min because that's the only way i can have milk products--allergies) STIR CONSTANTLY (you can also add cheese at this step if you wish) remove from heat and stir in other Tb. of butter until melted serve with whatever garnishes you choose--i prefer bacon, but the cheese crouton sounds great too good luck!! SML

I'd like to add something else about the beloved/maligned Colonel--he retired to Shelbyville, KY, where my mother met him when she was a child. He really did wear the white suit and frequently smoked cigars. There is still a "southern" food restuarant there bearing his wife's name (Claudia Sanders). I agree with what much of what therese had to say. I'm from KY and we don't eat boiled peanuts and in my particular hometown tea is not necessarily served sweet--both are available. Also, only some people eat grits for breakfast--I'd never had them then until 19. But I'm still a proud southern who is hungry for jam cake! SML

Can't wait! (Although I'm not completely sure I could tackle it without my mother.) You know, for a while in college, I was beginning to believe I was the only person (of my US friends at least) that grew up eating organ meat! SML

I'd also recommend an 8x12 pan as well. In addition, I've found it useful to have one mini muffin pan to finish off batters (and give me something to taste when I'm making muffins or cupcakes to take out !) A pastry cutter may be useful if you're making doughs and I've actually used it for a light mash on potatoes too for soup. SML

In west Kentucky, it's all Coke to us. The lightning post was interesting. I've heard of that but never knew where it came from. SML