Carrot Top

Makes me wonder if temperament has anything to do with flavor, finally. It will be interesting, if Ada tastes better.

Obviously she lived in a world of her own making.

Why yes, I do believe it must be so. Atkins Diet. Upon examination of the text (which of course is not reality but it is the *text* so we do adore it ) we learn the following: Upon what meat doth this our Caesar feed, That he is grown so great? (From "Julius Caesar"*) (By Willie S.) (Edited for correction because I transposed without too much thought. So what else is new. )

Isn't that true of rice from the same bowl, also, Milagai? Will have to stick to the Atkins Diet today, possibly.

Hamburgers are coming to mind.

I'm going to go prattling on bit by bit, trying to respond to each post, for each one was wonderful. It's always best to eat someone else's bunny whenever possible, it's true, Katie. One day a long time ago my then-MIL decided to teach me about how to catch and kill and clean small birds. She caught a starling, a pigeon, a sparrow, and one other I can't remember, in a cage. What a lot of work to do those little birds in, and clean them. She roasted them, basted with stock and some barded with bacon. They were tiny. Each one tasted different than the other. She was so happy to tell me all about the different sorts of meats and the flavors of each and how they differed and what dishes would be best alongside each. It was not the idea of the small birds that made me not hungry for them, honestly. It was the sheer amount of work we had to put in to get that tiny amount of meat that left me not hungry for them. I like you, Gastro888. (But if I were going to teach him about the afterlife, I would also have to consider whether there was a reincarnated soul living in the bunny, and how that might affect my karma. )

Magnus Pyke has hinted to me that Caesar (remember to pronounce it chess-are-aye or he will become incensed) likes glis-glis very much. What Caesar does, I do. (Seems like there's a quotation missing from my brain that follows those same lines, but nevermind.) Edible dormice. Petronius says glaze them with honey and roll them in poppy seeds. Delightful! Apicius says stuff them with a mixture of ground pork, dormouse meat trimmings, pepper, nuts, asafoteida and fish sauce - then roast or broil them. He always was a bit fussier in his recipes than Petronious and they both try to out-dress the other, too. Silk togas, flannel togas, and once even a see-through one made from macrame flax. I won't tell you which fellow that was, or, what happened during the feast when he wore it. If you can not find any dormice at the market, they can be replaced by small rabbits. .......................................................................... (Edited to correct loose a's and e's )

I suspected you would be a bunny pie lover. Your name, you know. I've heard stories of dearly beloved pet chickens. Always startles me. But I like the idea. My son is light on "supervisory" skills. But as far as the cage goes, it is huge. The bunny has all the best. The bunny RULES! It is *me* who is becoming emotionally scarred. For what I paid for that bunny and its "stuff" I could have had a "spa day" at the best salon in town. Or, since this is eGullet, I could have had lunch at The French Laundry and left a good tip. I'm becoming hungry . . . oh, what I would give for a delicious dish of hasenpffefer. Yum.

Cake, leftover from son's 13th birthday, here. Three layers. Coconut frosting - probably made up the .14 plus a bit but who's gonna count frosting, I want to know. Round cake. Triangular slices. Quite pleasant. Three people eating, plus a cat and a bunny. Which would make 3.14 except for the bunny. Sad to say. The bunny caused the unbalance.

From another thread: ← Heh. Are you so sure that you've never had something like that put before you to eat, Genny? Behold (in the photos posted above the guinea pig dinner), the humble chicken dinner, one of our most nationally beloved foods. I can't see too much of a difference. A head with a gaping mouth and some little scrabbly paws, that's all.

The "grouper" I had was most likely a blackfish, I think. So many fish get different nicknames. I guess I feel about that fish the way some guys feel about a very attractive woman. Such a delightful and unbalancing experience that really . . . who cares about names.

Having encountered the animals once more in adulthood and being now oblivious to their charms, I am okay with this report: ← Dolly? I wonder why you chose that name, Pontormo. Docsconz' photos are gorgeous. I hadn't seen that thread. Funny how the shock factor hits one when looking at a whole roasted guinea pig like that, when one is unused to the presentation (I believe that *is* the more traditional presentation, no?). The very stark reality of the food is right there, "in your face" so to speak. I had a brother-in-law, first generation Peruvian American, who detested the idea of eating guinea pigs. Not because he disliked the flavor, for he had tasted them and had nothing against that, but for social reasons. His mother's family came from the mountains, and were poor. They ate guinea pig. His father's family came from the city and were more well-to-do and better educated. The guinea pig, in his family, was a symbol of a poverty in near family memory that most of them wanted to shed, he and his brothers and sisters. His mother, still loved the idea of the dish. It was hers, her memory, and whether it was "poor" food or not, she loved it. I think I read somewhere that guinea pig is becoming a dish of more stature in Peru. Culinary travellers have altered the balance perhaps, with the sense of adventure brought to the foods that spark interest for "outsiders". Rabbit, though. Can't really think of a social context for it, here in the US. Neither poor nor rich food, belongs to no one. Except for maybe the rare French restaurant that has "lapin" on the menu.

So my son tells me. Know any blonde bunny jokes? (If only there were someone like Cesar for poorly-behaved bunnies. "The Bunny Whisperer".) .......................................... The rabbit I've eaten was farmed rabbit. Much less gamy than wild, I hear. Seems like such a practical sort of livestock to grow, really. I'm surprised it is not more popular. Delicious.

Ah. Are you sure that your in-laws were not really just outside the kid's windows, one making noises like a storm while throwing around buckets of water while the other did the dirty deed? It's good that it's too long past to *really* check what the weather was that famous night.

I recently came across a very old copy of "The Round-the-World Cookbook" by Myra Waldo, and was flipping through it last night. There are two dessert recipes included in the section on Portugal. One is a fried bread dessert and the other is . . . Leite Creme con Farofias (Meringue in Custard) (Wonder if that will be included in your book, David )

I don't like bunnies. In theory they are cute, but close up they have horrid little sharp claws on their feet that never retract and they really, truly, are not the brightest of creatures. Nevertheless, I gave in and let my son get a bunny for a pet. Since the bunny has entered the house, every time I turn around my son has decided to commune with it, as if his room were a barn. Which I believe he would like it to be. The bunny is set free and it does what bunnies do. It pees and poops and chews things. I have never done so much laundry in my life. For a bunny. I have never been so appalled at the way my son's room looks (though admittedly I've come close). Last night I almost electrocuted myself when plugging in a lamp that somehow had gotten unplugged - the bunny had chewed the cord and my hand was on the chewed part. I shrieked, naturally, and did anyone feel bad for me? No, we all felt bad for the bunny, who ran to a corner of his cage and so very cutely hid his head in his furry paws as if the world was being bombed or something. Poor bunny. So today I am keeping sane by imagining eating the bunny. I like rabbit, as food. Have you ever eaten a pet? If so, better tell me how it left a scar on your psyche for the rest of all time, so I can avoid letting the bunny chew on his own device of gnawed electrical cord by (heh) "mistake" then having some nice wabbit stew.

I'll bring an appl pi. SB ← Isn't that a new type of computer? If not, it should be.

Quite a Dickensian image, project. I am reminded of a children's round song where each time another ingredient is added. All that work. Laying eggs. Being a laying hen in general, indeed. Being meant, finally, for the soup pot. The whimsy of a chicken's life. Fairy-tale like but in the end, not. "Old roosters never die, they just fade away". (General McArthur) Let's move on to V8, shall we? I think it tastes that tomato-y not because of the quality of the tomatoes but the concentration of the tomatoes. I think each little can has a teaspoon or so of tomato paste in it. V8 is one of two ingredients that will make any child eat his vegetable soup. I've tested this on classrooms of second-graders. V8 and those little hot-dogs that come in little jumbled packages that are slightly spicy. There is no way any child can resist these two important ingredients. They must eat the soup to get to them.

Probably Campbell's chicken soup is made from the trimmings of chickens butchered in processing plants. Backs, necks (sometimes) and feet. This makes a good stock, and because they don't use the *whole* chicken it could be they used that reason (in their minds) to refuse a response to you, because (heh) "you didn't ask the question right". But probably they would not have answered anyway. I noticed something the other day about Campbell's chicken noodle soup (the one with the big egg noodles, my daughter likes it for a snack) that I remember from their original chicken noodle soup - there is still some chicken fat floating on top. This is really key to flavor, in my mind. The other day I made a soup that included chicken broth (from those quart packages) onions, celery, zucchini, bits of ham, cabbage, white beans and herbs. It was okay but something was missing. Not va va voom. Scooped up a bit of the chicken fat from the pan that the chicken was roasting in, added it and there was an immediate all over flavor pump-up. Great. Well. Just more ephemera about Campbell's chicken noodle soup. Didn't answer your question, but anyway.

Here's the link: Food Summit Always something interesting going on.

The very first time I ever tried to put pen to paper to write something, about two years ago, was inspired by fishing in the Keys, Anne. Naturally, my experience had to shape itself differently than some glamorous deep-sea fishing adventure: A Fish Tale Grits and Grunts for dinner, honey. Nothin' wrong with that. I'd travel to Florida for it. The fish might bite my finger but soon, soon, he'll get it right back.

I can see what you both mean, Anne and Robyn. One might rue the lack of "destination" restaurants there and wish for more. And one might guess that really, the "food travel" to Florida from us out-of-staters is only part of the other draws that Florida has for us. (Scraped any ice off the car windshield lately? ). But I would add that even someone like me, who does not travel to destination restaurants anymore (though there were times I did) by choice, still counts "food" as part of the package Florida offers, and the thinking of that food is part of the reason for the travel. I'd like a grouper sandwich like I had on St. Pete's Beach a few months ago. Oh yeah. I'm ready. Can't find it here, and that will definitely be part of the draw next time I say "Where should I go, for travel (and food)?" That grouper sandwich will be calling me. From Florida.

Why so? ← Mallet probably can not answer as it's probable they've packed him into a wooden box with other salt cod. Or it could be that he's being made into a brandade at this very moment. Not a bad way to go, actually, considering. If you escape, Mallet, do let us know the details. How much salt of what sort, how long drying out in the cool air, and all that. In the meanwhile, I am back to being a red grapefruit since being a loquat didn't work out as I'd planned . I do hope some more delightful foods will join us on this lovely table.

This is the first advice given in the book Mindless Eating but he provides studies that say to cut the portions by one-fifth. If you do more than one-fifth or less than one-fifth, it will not succeed. I'll try to take a better look at the book to see if there is any other direct advice - just reading the book to see how "we" (the public) are psychologically manipulated by marketing and other techniques to buy more and eat more food is useful, and it helps that the guy has credence.

Here's some ideas: Sauce Verte (Use light mayo or half mayo/half plain yogurt) Chimichurri Sauce Cilantro Mint Chutney (Ignore the rest of the recipe where it details the cooking of the chicken if you just want the sauce for plain roast or poached chicken) Curried Chicken Salad (Which, again, can be made with light mayo or with half mayo/half plain yogurt) Russian Tea Room Russian Dressing(Replace mayo with light mayo, sour cream with plain yogurt) Sun-Dried Tomato Vinaigrette Remember if you buy yogurt for these recipes to be sure that it is "plain" not "vanilla" flavored. Sometimes plain yogurt is only sold in the larger containers.