Chris Amirault

Yeah, start with what sort of bag one should buy. Because, like, you know, Steven, he really doesn't understand that sort of thing.

I'd say it's a losing battle. Based on their commercials, you'll have to start with the Bacardi Corporation. To that end, Sam, what's your pronunciation source for "daiquiri"? Is it the proper Cuban pronunciation of the town?

As we just announced here, Elie Nassar is stepping down from his role as an eGullet Society volunteer. As host in Texas and Middle East & Africa, Elie has contributed greatly to our knowledge of food and cooking. Please use this topic for food-related reminiscences about Elie's tenure. For personal notes of thanks, please use the personal messenger system. I'm sure that we'll still see FoodMan around eG Forums, contributing tasty charcuterie and snainiya. Thanks, Elie!

We're announcing many volunteer changes today, starting with the departure of Elie Nassar (FoodMan), who's served as a host in Texas and Middle East & Africa. Click here to contribute your food-related thoughts to his tenure as a volunteer. While we're saddened to see Elie's departure, we're thrilled to announce the arrival of several new hosts in eG Forums. Click on their forum names below to add a post to their welcome topic! Megan Blocker will be hosting in the New York, Italy, and Food Literature forums. Anne Crosby (annecros) will be hosting in Florida and Cooking. Corinna Hardgrave (Corinna Dunne) will be hosting in UK & Ireland and Cooking. Todd Price (TAPrice) will be hosting in Louisiana and Food Traditions & Culture. Volunteer hosts are the lifeblood of eG Forums. Because they love food, cooking, eating, and drinking, volunteers donate their time to creating topics, supporting members, and doing whatever they can to make eG Forums the vibrant place it is. So thanks to all volunteers, and please help us welcome the new kids in town!

John, did that green asparagus cappucino include shavings of parmigiano reggiano? If not, what is that?

Just found out that Pork & Sons by Stephane Reynaud is now available in English (click the image below for a Society-friendly link): It was the winner of the 2005 Grand Prix de la Gastronomie Francaise (francophiles click here) and I've heard some good things about it. I'm a bit worried about the "humorous hand-drawn sketches," but anything that's compared to The Whole Beast is probably worth checking out. Has anyone seen it? Impressions?

I'm currently getting used to my first fry pan with a copper disk, which is taking some real adjustments. After a couple of decades using other metals, I'm finding that the damned thing is too responsive -- a criticism I'm embarrassed to admit.

A verbose creature by nature, I've only done TV a couple of times locally and my school was featured in a documentary, the experience of which leads me to the following piece of advice, learned the hard way via both embarrassment and editing: speak in brief sentences.

Well described. Like she said.

Hmn. I do the exact opposite: at room temperature, the skin and belly are more pliable and easier to cut through.

Another great season and another great topic by johnnyd. Here's to next year!

Glad to hear it! Once again, I'm prompted to say: why doesn't every restauranteur do this?

I think slow and steady wins this race. I use my all-purpose chef's knife and place the belly skin side up, so that I can peel the skin away as I cut it. I also strive for a close shave; I'd rather have to go back and get a bit of rough skin than take off too much pork fat. Be sure to cut that skin up and save it for beans, stock, and the like. That collagen is a very good thing.

Upon the recommendation of Elliot at Town Wine and Spirits in East Providence RI, I got my dad a bottle of Suntory Single Malt Whisky Yamazaki Sherry Wood 1986, which proved to be very tasty indeed.

Maggie, the household model of what, exactly?

Huh? This seems utterly wrong-headed. Do you have some attributions, dude?

I have started to realize that I have a bit of a jones for anise-tinted drinks. Yeah, I know the stuff can take over, but it's a wonderful partner in the right combinations. I wrote about Sazeracs over here. Meanwhile, since tasting it a few weeks back, I've been working hard to figure out the French Pearl that is served at Pegu Club. (I'm currently using 2 oz Plymouth gin, 1/2 oz lime, 1/2 oz 1:1 simple syrup, 1/4 oz Pernod, with 6-8 muddled mint leaves. Ideas, anyone? Audrey? Audrey?) Makes me think that there are other winners out there that I haven't tried. Must be. Right?

It was. I made a Paez to the letter: 2.5 oz Plymouth gin .5 oz NP dry vermouth 6 dashes Peychaud’s bitters pinch sea salt Stir, lemon twist. It's a bit like a dirty martini, not surprisingly; next time I'd go with even more Peychaud's, as it came out somewhat muted. The drink's not going into heavy rotation here, though, as the salty ending, like a brine-supplemented martini, is less appealing to me than a classic with orange bitters and no saline close. So, strike one on the salt, says I.

The server might also benefit from knowing that communicating with a customer that's not being served is a good thing, far better for everyone than hiding, which it appears she did. "I know you've been waiting a long time; I'll see what I can find out" can mean a lot in a situation like this.

Is anyone else having problems with the OXO set to julienne? I'm finding that the julienned pieces don't get cut all the way through at the end, which is a big pita.

Pea shoots are a staple at our house: heat some schmaltz (chicken fat) or lard in a wok on high heat, pinch of salt, quickly brown some minced garlic, and then add the shoots, tossing constantly until barely wilted. Add a few tablespoons of chicken stock and serve. Simple and tasty.

Both, I'd say. Remarkable improvement.

Pontormo, good points. I've had the same sorts of conversations with team leaders here. Not proof, of course, but compelling. This, I think, is an excellent question. Those of us who visit farmers markets during the seasons ought to make it a point to ask this question and report back.

Steve's post corresponds to my experience: lots of stuff that costs to stock and doesn't move. Why bother?

Russ, if the conversations I've had with the locals here are any indication, this isn't actually WF's first try. At least at the first (Waterman Ave, for the locals) WF store here in Providence, locals farmers and purveyors were encouraged to work out arrangements directly with the heads of each department. There wasn't a "forager" per se; it was part of the potential job for the heads. Having said that, I agree with the gist of your post. Around here, the ability of locals to provide their food to WF means economic sufficiency that simply isn't possible elsewhere. Providing good food to stores and their customers while supporting local farmers seems like a pretty good deal to me. Makes me want to ask: do other stores like Wild Oats or Trader Joe's do anything like this?