Carrot Top

You give new meaning to the expression "putting on the dog", Steve. Sounds like something children would love. Or dog-lovers! Taco Bell should do this.

No, bobmac, these are actually a "fresh" pickle. I've never known anyone to try to preserve them in the usual canning procedure, though *if* they are sold commercially anywhere it surely must be possible, but I would not know how that affected flavor or texture. The taste of the pickle starts off with the taste of the mustard being gentle, then as time goes on it becomes more and more intense and the cucumbers become softer rather than crisp. Depending on whether they are being cured at room temperature (the vinegar, salt and sugar preserve them) or in a cool basement or in a refrigerator the curing process will take varying amounts of time. So the pickles are rather *alive* in a way , altering their own taste as they are cured. When they have been pickling for a long time, you can expect to see some very puckery-looking faces on whomever bites into them. That's a LOT of mustard there. . . Note: The pickling solution is not re-useable for a new batch after using it for a batch as the cucumbers give off liquid. This is a very old-fashioned recipe. It is great fun to make it in an old clay pickle jar, but lacking that, it can be made in plastic containers in small batches or plastic tubs for larger batches. Be sure to weigh down the cucumbers into the liquid with a weight. (Whatever works. . .a brick on top of a plate or if you are artistic an old unwanted bit of statuary. . . )

Here is a link to a recipe for Mustard Pickles, which is the same recipe that my family from Maine makes *except* our recipe uses white sugar rather than brown, and all the pickling ingredients (which of course is everything but the cucumbers) are heated together till everything blends well, then cooled before pouring over the cukes. (The vinegar to be used is either cider or white - I prefer cider.) There is nothing like a Maine Mustard Pickle that I know of. A taste to remember.

Pate a choux swans are pretty things, and very easy to make. And packages of food "to go" wrapped in tin foil shaped as a swan are also always enjoyed. Two books on "playing with food" have remained on my shelves in the face of consistent and determined weeding for many years. Both by the same author, Judith Olney. "Entertainments" (foreword by George Lang ) has chapters on "Staging with an Artist's Eye"; "Dramatizing a Scene"; "Managing a Summer's Crowd"; "Seducing an Audience"; "Experimenting with Entertainment Patterns" and "Celebrating Rituals of Winter". Probably my favorite "design" from the book is that for "A Surreal Fantasy". Second to that, "A Matisse Patterned Luncheon". Her "The Joy of Chocolate" book has more regular type of recipes but also includes fun chocolate work stuff such as chocolate cabbages and chocolate sacks filled with mousse and fruit and other similar ideas, and she makes the idea of creating these chocolate fantasies quite accessible for most home cooks. This site, Family Fun, has a lot of "playing with food" ideas. Do I play with my food? Not too much lately. Not enough time, and the choice between playing with food or with dangling participles has to be made. Probably the extent of the food play would be to take the biggest dollop of sour cream that I can, and watch as it lands on an excellently browned pierogi gleaming with shiny caramelized onions. That's enough fun for me. Very easy, too.

I atone for the sin of every single serving of stuffed zucchini that I have ever had the temerity to place before any human being or family pet. I would like to atone for every single serving of stuffed zucchini that anyone else has ever served, too, but that would be presumptuous.

October is officially here, Genny! What was the final menu? Do tell. Rather compelling topic, actually, "stuffed things". It comes to mind that throughout the annals of history, many things were stuffed. A rather homely activity. One must wonder whether it is the thing to be stuffed or the thing that is stuffed that is more important in the recipes. A chicken or egg question, rather. So many recipes! For all courses! And undoubtedly there would be many more things that would benefit from being stuffed if any decent stuffings could be found. In the category of 'Things Stuffed that are Odd' I would probably list Stuffed Derma, Stuffed Deep-Fried Pizza, and Haggis. But that is just me. These things are absolutely not odd at all to many many people. In the category of the Ultimate Stuffed Thing I would have to list 'Turducken'. Just take any assortment of birds and start stuffing them into one another till no more can be done. One might say "obsessive". But then again one might just say "thorough and detailed" about this dish. Myself, I like to think of nuts being stuffed into things. The mind wanders through the possibilities! Nuts inside dates, nuts inside roasted birds with other savory things, etc etc. ................................................. Anyway, I guess everyone has some favorite stuffed things. Mine would be, not imam bayeldi (which is lovely and has a great story of course) but a roast breast of veal stuffed with rice, spinach, sausage, cheese. . .artichokes with a simple breadcrumb/butter/anchovy/garlic stuffing. . . .squid with tomatoes, onions, raisins, parsley. . . .fruits like grapes with gorgonzola or figs with mascarpone. . . and for true comfort really what can beat stuffed cabbage? .................................................. Looking forward to hearing the details of your own "Getted Stuffed" activities! Sounds mouthwatering.

There actually is a point of no return with some of these creations. Fritters might be an option. With a cheese sauce on top. It depends on the basic taste of the stuff. It sounds to me as if this is a Hostile Pot. I would dump it with a "good riddance" then eat good fresh things *unless* economy demands it. And yes, hide the big pot(s) next time.

........................... There once was a poulterer from France Who wore goose feathers rather than pants Each morning he woke And as the dawn broke He engaged all his geese in a dance. His concept was "Poulet Heureux" (Gastronomic confreres: furieux!) But his roasts were so succulent They brought all un-buckle-ment "Delicious!" they cried, curieux. One chill morn he suffered priapsis While roasting a fat goose while capless His feathers they crisped No more joyous bliss! Tout fini! Est son nom est "hapless". ............................................................... (With apologies to the French language )

With the vital and life-giving ingredients of a small carton of sour cream and some cloves of fresh garlic, the following user-friendly* Garlic Cream Dressing can be made: 1/2 C sour cream 1/3 C mayo 1/4 C half-and-half 3 large garlic cloves, chopped 2 T white wine vinegar 2 T olive oil or other gentle salad oil 1 and 1/2 tsp sugar (so sue me) 1/2 tsp salt Fresh ground black pepper to taste Blend all together in a food processor or mini-blender till smooth. Chill for about an hour to allow flavors to blend. Serve on many things. *NOT stranger-in-the street friendly. Must be shared with whomever one wants to speak to for a common bond.

There was an old codger from Bruges, Whom no female had ever refused. Chimay, mussels and fries Then framboise on her thighs, Left all parties highly enthused.

So October is "Get Stuffed" month?! Why, fancy that! Fine weather for it. Suitable to the theme might be imam bayildi. A dish so luscious that, as its title infers, the priest whom it was originally presented to fainted (for whatever reason - this is often in dispute as to *exactly* why) because of it! Eggplant is still in season in your geographic location, I think, Genny. . .?

Skinny Tom, so verbosely a Locavore Most people thought him Quite a Bore Bold tales he told, repetitiously sold As he choked down Damp Cabbage and Turnip Cores One day his fate Left nought on his plate (the winter had been quite hard) Reaching the cupboard, his hand grasped his supper Lucky he'd had some wheatgrass jarred! But the jar was not true No rubber to seal For rubber, it was not local So fermented wheatgrass left Tom poisoned dead His bandana so gently caressing his head As it suddenly shuddered and hit the table The epitaph he left, it told his tale: (He been sure everyone wanted to know) "As I've always said, Ten miles draws the line For whatever it is that I choose to dine! As I lay to rest, I've not tasted the best, But do safely reside in my pride."

Strangely enough, just like some nations, there is a "north" West Virginia and a "south" West Virginia, ludja. You might guess which part is considered more "sophisticated". Never saw a pepperoni roll in the south-western part of the state in the four years I lived there nor in the four years since, traversing it, living next door in Va. It does remind me of a home-made calzone, though. A recipe for that might be a good start.

Add my vote for "Washoku", with a note that the recipes are as good and delicious and workable as the rest of the book. With a thank-you to Suzi Sushi for first recommending the book on the eG Japan forum, here is a link to a review I wrote on "Washoku" this past Spring. A further boon the book offers is that the food is for the most part *very* healthy, fresh, low-fat for those with an interest in those sorts of things.

M.X. Hassett. When the name first appeared on the eGullet forums, I thought to myself, "What a fantastic name." A name full of elegance, intelligence, strength. And that is what Matthew Hassett turned out to be. A young man who nonetheless was a big man, in the best and fullest sense. I went back today and re-read some of his first posts here, to be sure that I was not wrong in thinking of Matthew as having a huge generosity of spirit, an enormous warmth that extended itself with curiosity about so very many things, and an open-hearted joy about the many good things that life could offer. Matt shared his love of books with me, and in so doing made me feel as if I were part of a special world inhabited by those who love the world books carry. He read widely and intently, and read well. His knowledge of food and drink was incredible for one his age. I did know how old he was, and indeed, just as Katie said - Matt was an old soul. It seems so terribly wrong that he should leave here, now. I am glad to have finally seen a photo of him. . .he is handsome, and smart-looking, and he looks like he would be a very good friend. And I am honored to read the bio he shared with Melissa - thank you for sharing that. And I too have shed tears for this fine young man who with his posts on this forum touched so very many people. His time here was too short. But he himself was so big that I do believe he touched as many people as others who are much much older. Jorge Luis Borge said, "I have always imagined Paradise to be a kind of library." I wish that for you, Matthew, with a fine place to drink and dine right alongside it. May peace and joy and love be with you. You will be greatly missed. If these things are possible, I do believe that you, were a sort of angel.

I drank something similar to this on my first solo trip to Mexico. It was in Acapulco, early afternoon before an evening flight out. I was fifteen years old, travelling alone. I may have been a suffering bastard the next day (as I remember I definitely was ) but that afternoon it took more the shape of "The Wizard of Oz" for I could not find my plane ticket or passport to get onto the plane to go home. For a while there, I thought that the rest of my life would be spent in Acapulco. Some kind soul located my passport, and the agent at the airport confirmed my flight without a voucher. I guess they didn't want me to be sick, "there" but rather back on my own home soil. ...................................................... Rusty Nails. Now there's another horrid beverage. And it doesn't even come with a paper umbrella nor any hint of "native culture".

Well, okay then. Maggie. I'll try to keep my eras of time in some sort of boxed-in order. I find it difficult in real life, too. Next question: I have an idea but have been waiting for someone else to post a story first, so that I won't be the first one to have to jump into the pool. But as time goes by, nobody else has posted their stories, so maybe they are waiting for the same thing to happen. I am lazy, very lazy. Lazy Libra. But it came to mind that it might dissolve a bit of my laziness if I were able to post this "fantasy foodblog" as if it *were* more similar to posting an actual foodblog - i.e. in posts that followed each other along the trail of the "week" or whatever in time day by day food experience by food experience in the life of my fantasy character, rather than trying to write the entire thing out as a solid piece of work then posting it as a whole. Would that be amenable to you?

As you say, Rebecca, the "delightful parrying and thrusting" is what I most enjoyed about this thread *when* it was happening, but when the parrying and thrusting becomes painful (for anyone involved) it's time to take a closer look at what we're doing. And I am in agreement with you about "this book" as a choice of how to use the precious moments of time we do have vs. Gunter Grass or any book of that ilk. It's my "sense" that this book will not be a classic of this stature, finally. What basis do I make that decision on? Nothing logical. Pure intuition. But as intuition has served me MUCH MUCH better than any logic ever did in my own life, I rather determinedly and pig-headedly believe in it. Finally - to communicate well by typing letters on a blank screen then sending it out into the world for all to read is such a high-risk behavior. We "know" from the sciences that at least three-quarters of all true communication is understood through the physical hints we give each other while conversing (well, you know - like how my cat has just jumped on the keyboard to tell me it's time to let her out? ) so it is much easier to lose what we "mean to say" in complex discussions - when simply writing on a keyboard and sending it out into the world. Just as I know that you are struggling with a physical illness, and my heart goes out to you - it's as important for me to remember that sensitivities of other sorts can be struck too easily with words alone - and just as if there were anything I could do to metaphorically place a cooling hand on your head, probably it would be best if I were to do the same in "general", even while trying to reach for the laugh or the giggle. But I did order the book - more just to "get it off my list", at this point, and also I am quite sure that I'll learn a thing or two from discussing it. I already have. Oh, and P.S. Carrot Tops are NEVER esteemed. They love to be tickled, or admired for their green freshness ( ) or even used in the rare recipe that will have them, but esteem? Pah. They could care less.

I'm hoping this is a real question and not a joke laying in wait for a "straight person", Kouign Aman. I've tried to make up some answers if it *is* a joke, just to amuse myself, but will answer "the right way", anyway. When the west was settled by immigrants, they chose land to settle on that suited the livestock they had traditionally raised in the place that they had emigrated from. Some land is good for cattle, some better suited for lamb or sheep (or even goats, for that matter ). So it all depends on the geographic suitability of the land as to what they ate, probably - not whether they were reprobate outlaw cowboys or nice sweet trailhand cowboys.

It's interesting to me that though VT is really very good with many things, including the foodservices and including being a responsible partner to the community - that this university *is* primarily (besides engineering) an agricultural college, a land-grant college - and although there are annual beef and lamb sales (on the hoof) and a huge poultry department, none of this stuff is sourced as food for the students. Too troublesome, likely. But there *is* one professor in the sciences who has an annual "Bug-Eating" dinner. (Easier to slaughter a slug than a steer? )

I guess it's all relative. After mostly "growing up" in NYC and living in Paris among other places afterwards, this place is uh. . ."the sticks". Not that I don't LOVE it, you know. I hope that it's okay that we've gone slightly off-topic here, since the original topic was writing, but it did start angling towards college foodservices stuff since there are two college-based writers discussing things here. . . .................................................... It's my understanding that most places (business and industry, colleges too) that *were* self-op originally started outsourcing their foodservices and dining services in the early late 1980's to early 1990's, when the byword was OUTSOURCE for savings by employers particularly in the category of employee benefits. This happened at Goldman Sachs, also. The management of the (self-op) private dining rooms was outsourced to ARA (who had provided the cafeteria services as subcontractor previously) about half a year after I left. . .and the original staff that remained had the opportunity of joining ARA or leaving employment. With reduced benefits (medical completely different) and loss of the usual twenty three to twenty five percent annual bonus that was paid based on performance, many left. A brave new world.

It wasn't me that first mentioned politics, JohnL. My initial post spoke of my feelings about the lives of those who live in long-term poverty, and it was a response to an earlier post that had been made by someone. But it is my new resolution to stay away from saying anything at all that would upset anyone. Might last five minutes, that resolution.

Virginia Tech is self-op. I don't think they are a large university, in comparison with some others. . .(?)

Once upon a time, about. . .well. . .a long time ago , there was a guy named Rudy Flik. He was attending college and was unhappy with the food that was being served there (the usual yucky cafeteria stuff). Rudy decided to form his own company that would provide a better sort of food service for schools and universities. He had been a chef. So he put together a company and sold this idea of using his smaller, more intimate and finely wrought services to the university. Flik International grew from this seed, and became not only a well-respected name in B&I foodservices, but was sold finally for a pretty penny to Compass International. It *can* be done. But then sometimes the dog turns round and becomes the tiger. . .

Why, Rebecca. Need I get my own knickers into a pretty twist too? Would that persuade you to be in agreement with me? Mostly I would like to know which part of my "dialectical gymnastics" you *were* in agreement with, my dear. Then I might try to hit the balance bar again, just for the fun of it, while trying to avoid any flying hard-crusted morue sale thrown in my direction. But really, I won't talk anymore till I read.