janeer

If I know for sure I want a particular cookbook, I buy it new; if unsure, I borrow it from a library or look at it in a bookstore first, then buy if I want it; if it was marginal or I looked and didn't buy at the time, I often later pick it up used from an online seller at a great price. Library and other book sales (church fairs, etc) are great serendipitous sources of used and unusual cookbooks. I love my Kindle but never buy the digital. It just seems wrong. Though since I divide my time between two houses and don't want to lug books, I do wish Amazon would offer a hard+digital package at an attractive price. I emailed them about this once. I would certainly buy digital for travel purposes along with the paper book.

A little behind here. Is this a true Panetonne, with fruit? What does the sourdough do to this classic, in your opinion?

Amazing menu and food pics from Zahav.

You will be on one end of Charles St, not a great restaurant area, Haven't been yet, but Barbara Lynch's new restaurant, Menton, is supposed to be very good, as are all her restaurants. Eastern Standard in Kenmore Sq always good and enjoyable. Myers and Chang in South End. You will be near a red line station if you wanted to go over to Cambridge and poke around. I like the bar at the Rialto in the Charles Hotel for a drink and snack. Jody Adams, who owns Rialto, has a new restaurant, Trade, that I've heard good things about, but it's a schlep.

I have two Demeyere pans, a chef's pan that is my absolute favorite pan, and a 9" skillet. All their pans are suitable for induction; I don't know anything about that n. I had a question about the pans once and the owner of the company personally emailed me with a response. Needless to say, that made a favorable impression.

Am sorry, VERY sorry, to say that my best-laid plans to attend and spend real time in Philly for the first time since I moved away have been pre-empted by mini-crisis at work calling all hands back early. Really disappointed not to meeting you all in one of my favorite places.

Thank you for all your years of making egullet such a great meeting place. Congratulations; sounds very exciting to me, very cutting edge.

That is Jasper White of New England cuisine fame. Blue cheese on popcorn sounds good, if rich. I just had some (Maytag) with carrots sticks, another great combo. And as indicated below, no one has mentioned the Danish blues for a reason. They are just not competitive.

I was searching your blog for ginger-honey caipirinha hoping there is recipe. But i could not find it . Is there any way to send me by the private message? I will email Sonia and ask her for the recipe; I didn't get it at the time, or even a photo somehow (we were busy drinking). Will be back on this. Heard from Sonia and, in true Brazilian fashion, it's more of an approach than a recipe (no measurements). I will fool with it to get it a little more precise then post.

That half-sandwich on sourdough looks amazing.

My Pal's Cabin "Sloppy Joe"! excellent

never seen it with kraut. Seems wrong.

Beets do NOT taste like dirt. The ideas posted in previous years in this thread are all good. I love beets with goat cheese and corn on grilled pizza--my favorite pizza, in fact. I use them in tacos. I make an ice cream topping. Red flannel hash, of course.

The Stilton was blue, but that said, the vendor offered me both the Stilton and the Roquefort in two different versions - a mass market version and a farmhouse/artisan version. I chose the farmhouse/artisan version in both cases, so I suppose this could account for my different experience. ____ I've tried the cheeses in a couple other ways now. The first time was just cheese on bread with some port and pears between tastes to cleanse the palette. The second time I made some sandwiches with sliced pear, honey and cheese. For some reason the flavours seemed less balanced with the Stilton and I was getting a bit of bitterness from it, so I was less pleased this time around. The third time was Sunday morning breakfast. I tried the Roquefort, St. Agur, and the Gorgonzola Dolce on pieces of heavily buttered rye toast with a poached egg on top. I think all the extra fat helped smooth out the taste of the Roquefort here because it was actually quite nice. I think this is making my point: the Roquefort is cleaner, more versatile. I love Stilton, but I do like a versatile blue cheese. You know, like Maytag

Well, I don't think there's a whole lotta confusion among NYers about what a Reuben is, but I do agree that just because it isn't a Reuben doesn't mean it's not good. Like a BLT is good, or a chicken salad sandwich is good. Different. When I was growing up I loved a sandwich made by the famous Pal's Cabin: fresh roasted turkey, Swiss, cole slaw, Thousand Island Dressing, rye toast. They, wisely, called it a "Sloppy Joe"; they knew it wasn't right to call a non-Reuben a Reuben.

Yeah, that's what I'm hoping - because after an hour or two, I'd be started to get worried about food safety. I will refrigerate leftovers if there are any, then remove two hours ahead to co me to room temp (though never the same). It is fine to sit out the counter for hours--although best up to about four hours. We are not talking about it sitting outside in the noonday sun.

River Cottage also has a fish book. The NYT fish book is good, and I have heard good things about "For Cod and Country," which I am thinking of buying myself.

good choice here is my mini review. Runwestierun: as I am obsessed with pie, can you tell what the 11 pie books you bought were?

Interesting that you liked the Stilton (you had the blue, not the white, right?) but not the Roquefort; many people find the Stilton stinkier, the Roquefort cleaner. Unless it's that stilton is really great with port. I think if I were trying to see which blues I liked I would not try them with port at first--that being said by an enormous vintage port fan. I would try them with, as said before, a crisp white wine, and accompanied by some sort of fruit chutney, like fig or apricot, preferably both and preferably homemade, and some plain nuts. I realize another one that has not been mentioned here is Pt. Reyes, for a future tasting.

I enjoyed this. Very professional, shows integrity.

I need to plug Maytag again. From what you've said, I think you are going to find Roquefort and especially Stilton rough going. I love them both, but...Maytag is universal. Just have a little dry white wine between them.

Funny, I am eating chicken salad as I read this: all grilled (chicken, red pepper, onion, garlic), no dressing except the little bit of evoo everything was brushed with for the grill, s and p. But my favorite chicken salad is the old fashioned kind, here. And btw: refrigerate? NEVER!

I bought this pamphlet on Breton pastries on my last trip to Normandy; my French is limited, and I keep meaning to have my son translate, but the photos are so excellent and enticing that I figure this must be quite a good book for authentic Breton sweets.

I was searching your blog for ginger-honey caipirinha hoping there is recipe. But i could not find it . Is there any way to send me by the private message? I will email Sonia and ask her for the recipe; I didn't get it at the time, or even a photo somehow (we were busy drinking). Will be back on this.

Lard is the only way to go! Looks good (I don't use bp)