petite tête de chou

Wild mushroom duxelles.

A midnight snack of fresh pineapple with a cup of hot peppermint tea...while reading eGullet, of course.

Cooking with a hungry three-year-old as a sous-chef means that prep usually needs to be as simple and expedient as possible, and the descriptions of your meals are oh so wonderful. I, for one, will miss eating vicariously through your posts. And I'm sure I'm not alone. ← Nope. You're not alone. What a loss! I tended to google quite a few of her ingredients.

Really, really thin beef patties with cayenne, pepper and salt. Charred a bit. Toasted, kinda crunchy sourdough or whole grain bun rubbed with garlic. Super crispy lettuce, juicy tomatoes, red onion. Pickles are optional. But never sweet pickles. Ketchup (does anyone say catsup?), Frenchs mustard, maybe mayo and, of course, tabasco, tabasco, tabasco. Burn baby, burn! If I gotta have cheese it should be blue cheese. Something really stinky and jaw-grabbing. God, I haven't had a hamburger in months and months. I will soon, though! Sides- BBQ potato chips or spicy tater tots. Nothing else really comes to mind. Beverages- Iced tea, water, lager or maybe grape kool-aid made with less sugar than is called for. edited to add sides and beverages.

I used to eat quite a few of Subways Spicy Italian with extra oil and vinegar (heartburn in a bun) and their "Seafood" subs- tons of fake crab and mayo. But since I've moved the nearest Subway is just too damn far for me to justify the splurge. Mmmmmm. Fake crab. Either dipped in butter or ketchup with enough horseradish mixed in to make my eyes water.

Any member of the rose family is a friend to my nose. Fuzzy, blushing peaches. Shining, swinging cherries. Plump, mysterious plums. and almonds. Especially the fragrance wealthy amaretto. Least favorites? Hm. Can't really think of any.

Welcome to eGullet, TurtleMeng.

I'm certainly not disagreeing with your point but perhaps the stupidest/most infantile food related item that comes to mind is the Congressional decision to change french fries to freedom fries. I'm sure it's changed by now but still... ← Freedom fries. -sigh- Almost forgot about those. Terribly foolish idea!

"... referring to the White House's ban on béchamel and beurre blanc after France refused to support the administration's decision to go to war in Iraq." Good lord. Thats just about THE silliest thing I have heard in a long time. I'd say its juvenile but its more infantile.

Peeled, sliced butternut squash with thyme makes a wonderful gratin.

Dont recall the Bowie incident. Enlighten me? Twin Peaks. I might be familiar with it.

Stilton Walnuts Port

Pudding?

Perhaps a citrus sauce over deep fried/grilled/oven fried fish, such as bass? Smelts? Snapper? Maybe a spicy, citrus dipping sauce for fried prawns?

An excellent blanket statement, Luckylies. But I like buffets. Its been years since Ive been to one, but just to have the selection, therefore choice, is nice. Of course, Im not a fan of old, nearly rancid, congealed fat on grey, over-cooked meat but usually there is fresh fruit, passable bread-stuffs and salads. I would give the tip of my left pinkie to attend an actual smorgasboard a la my scandinavian heritage but alas... that is not to be found in my small town.

Napoleon Dynamite. Good lord, Im going nuts with this flick! Steak, milk, egg salad sandwiches, a funky '50's casserole, ham, tater tots... Please, someone say that they have seen this film and allow me to expell this obsession! -wimper- Im afflicted...

Fig and shallot focaccia. Soften/chop figs, slice shallots and add to focaccia dough or use quartered shallots and figs as a topping sprinkled with sea salt and cracked black pepper.

Spaghetttti, What a pretty and pink dessert. What is it, exactly?

Perhaps you could brush it over grilled/broiled pineapple or oranges? Seems like that would be tasty.

Ive made a batch of dried white beans that I cooked in a light, lemony broth to which I later added chunks of cod and didnt have any problems with the beans softening after about (?) three hours. The beans were, indeed pretty darn fresh.

Do tell. Whats the "parsley game?"

my sides hurt

Face to face. How else can I ask him "Whats that behind you?!" and nip food off his plate?

Ick. Something vaguely creepy about this whole concept.

Were the chunks o' fat sealed really well? Perhaps they got a bit of freezer burn which would explain that off flavor. Then again... If you havent used duck fat before maybe you just dont care for the flavor.