Chris Amirault

Thanks, Stash! I told you that folks would be fascinated!

Welcome, Payal! Can you give us a name and a recipe?

Of course! I knew I had seen it somewhere, but couldn't place it. I had takoyaki at a stand in Tokyo -- and it was just eh.....

Farid, do any Korean dishes use citrus of any kind?

Synonyms for my mom and grandmom, actually. Anyone hear or use "dite" -- or perhaps "dight"? As in, "Just add a dite of salt."

Great topic. I always thought that a pinch was about 1/4-1/2 teaspoon. A smidge was less than that, more like 1/8 teaspoon. Perhaps the smidge is a variant of the tidge?

Description, if you please!

Oh, man, that brings tears to my eyes.... I had whole spit-roasted lamb several times in Saudi Arabia, and there is absolutely nothing like it. Great description, Jamie.

Someone can start another thread on "undercover angels" -- for those Keller and Bourdain fans out there! Meanwhile, Yeah, I deleted the rest, so as not to make such a pointed comparison. Clary, you presume that there is, in fact, an organizational scheme. In casa Castaneda y Amirault, no such scheme exists, I'm afraid!

Shee-it, y'all are so much more organized than I am. I've got one bookshelf in the little hall outside the kitchen for the really often used books, another down in the basement for the stuff I don't use very often, and an entire shelf in the upstairs hall bookshelf devoted to food reference, broadly defined. I wonder if we should be snapping photos of these. I'd be very interested to see what's what -- and I would even return the favor and show my dumpy pastry rack of books....

Just merged this new thread with two older ones that had been in Cooking (thanks, snowangel!). Unfortunately, I've no midnight snacks of my own to report -- though the seven-month-old kid in the house definitely prefers fresh breast milk in the wee hours.

Great stuff, Mitch! Is that challah I spy? Standard dough or are you doing something different here?

Fresser, I hope that you and your God work things out. Surely there are other sinners out there. Enter, if ye dare....

While people often comment on their storage and use of cookbooks in the Cook Books: How Many Do You Own? thread, there's no existing thread (I think) on storage, shelving, and so on. I'm wondering where you keep your cookbooks. Do you have an area for ones that you use often? Is it in the kitchen or near it? What about storage? It's an on-going problem for me, and I'd be interested to read how you do it.

Has anyone placed the precious protein into their piqued pieholes?

That salsa sounds great, Stash.

As you can see from this tribute to johnnyd, I'm a fan of Velho Barreiro: click.

Great place -- but remember those big green garbage bags filled with money....

The women I know like cachaca breath just fine, thank you -- but I'm biased: at our wedding reception, we had a caipirinhas toast, just before the samba band started playing.... By the by, johnnyd's caipirinha recipe is the bomb: clickety click for his fail-safe method. Unlike bigbear, he (and now I) like a strenuous muddling followed by a happy pause while you contemplate impeding pleasure.

I certainly think you had a much better than decent cake to show! WOW! Great work!

Are you volunteering, Joie?

OK, someone on eGullet must attend this event, and she'd better have fresh batteries for her digital camera. Arne, pass a hat, for crying out loud! I'll pitch in US$20. Only 49 more contributions, right?

Swell report! Say more about DuckFat -- I'm intrigued!

Go to Haruki (West), Rt. 5 in Cranston. (95 South to Rt 37 West to Rt 2 South; bear left onto Rt 5 and Haruki is right there on the left.) If you are somehow in the perplexing state of having no car but bags of cash, go to 10 Steak and Sushi downtown. Ran Zan is ok to pretty good. But Haruki in Cranston is tops -- we were there Tuesday night and it was packed, always a good sign for a sushi restaurant....

Pretty strong stuff, Chris, considering you don't know my friend. I couldn't believe that my friend made up the Red Chowder story, nor did I think that for the 25 years he lived there he imagined it. ← Here is the statement to which I referred strongly: Whatever your conviction, the clam chowder here simply is not definitively red. Jasper White -- as I said up-thread -- is right, as he is concerning most things New England: Your source at the Providence Journal merely confirmed what White said -- with some additional and useful detail, for which I am grateful! Finally, as for details: Well, accuracy concerning both seemed useful.