janeer

Where is the Old Foodie when we need her? I know quite a bit about New England cooking and in general (and I emphasize that this is a generality) much of New England cooking hails from the Britain. Brown bread is steamed, common in Britain. But New England brown bread traditionally contains cornmeal--if the recipe you describe does also, then it probably did come from New England, as corn is an American Indian addition. Here is my recipe.

Mostly I'm just jealous that you have half a pig and all that lard...

Just-picked Boston (butter) lettuce with a freshly made dijon vinagrette. End of story. Although a true Mexican Caesar is very good.

This is my suggestion as well for a beginner with a fluted tart pan with removable bottom. You want something firm, made with an egg--a traditional tart dough--that will provide a sturdy, sweet casing for your filling. You can make a chocolate version as well. Lemon curd is a simple filling to start with, and takes on many different garnishes amiably.

Nashville is not a food town. I don't know where you are from, but think of Nashville as decades behind any major coastal city; everything feels so 70s or 80s, and is generally mediocre to boot. In my years living there (just moved away two months ago), I determined that the only reliable, good food was at restaurant-group American places: Bound'ry; Bricktops. Or some of the old-fashioned meat-and-threes if you are craving fried chicken or meatloaf, if you pick very carefully. I do really like Patterson House and Holland House (in East Nashville) for cocktails and light meals. I like the blintzes at the original Noshville on Broadway.Do not even think of trying to get Asian, Italian (or pizza), Mexican, etc there. Or barbecue.

Agree. Will it become even more expensive? Or do you foresee foie gras speakeasys?

Rarely. Mainly because a lot of restaurant food is not worth the effort to bring home; they ask and I think, Honestly? not really. Reheatability a secondary consideration. Exception: properly cooked steak. I always bring leftover steak home. I love it cold for breakfast.

old-fashioned stypic pencil, antiseptic ointment, butterfly bandages, gauze squares and that wonderful nylon (or whatever it is) tape. Best defense: a sharp knife; at least the wound will be clean.

Article in today's NYT and the celebrations leading up to the banArticle

This is interesting to me because I used to use salt when cooking rice and then about 20 years ago I just stopped, not sure why. I love salt and use salt in almost everything. But rice, never anymore.

Sounds exactly like when I last went there--some 6 years ago (knife service, pretty bland meat, etc.). I don't like the feel of the Philly Capital Grill (like them elsewhere) and Prime Rib is a bit stodgy for me. What's a girl to do? Get her steak at Rouge (is it still there? was steps from where I lived--my regular haunt).

Me, I'd do a souffleed dessert omelet. Whatever they through at you could be used for the filling or garnish: fruit can be cooked down into a quick preserve for stuffing or a side compote; nuts or chocolate can be ground and sprinkled; cream can be whipped with liquor for the side, etc. The incredible, edible egg.

Ditto: earlier the better for me; late dates would make it a no-go.But would love to come.

always vac and freeze. Can keep a day or two in fridge, but they tend to get forgotten, so best to go straight into the freezer

Ah,Erewhon on Newbury: brings me back (way back). I am mostly a white rice girl, but I too just cook my rice in pot. I know many people swear by their rice cookers, but I've never felt the need.

Avra.

Actually, not true--at least in RI. Every single RI white cornmeal producer's recipes still calls only for meal and/or milk and water. The only ones who change it are some restaurants who do not want to take the time, and trouble (they can be tricky) to cook the real deal. We love our authentic jonnycakes--and know which restaurants still make them right. But I do admit it is an acquired taste.

But nothing like the iceberg my farmer grows. Amazing.

that's not a review. it's press. Anyone seen a review?

I must try KW's strategy of going early to a market to find a "real" butcher--because as far as I can tell, they have all disappeared. But of course, do I want the supermarket meat anyway? I prefer to do my own butchering. While I will buy boned or cut-up chicken parts when I am in a hurry, one thing I always do myself is boning and butterflying a leg of lamb. No one but me will take the time to remove every last vestige of silver skin and cut the meat into an even thickness. I love doing this. I also love making a perfect crown roast of pork.

Well, I think there is such a thing as a classic preparation. You can change it, but then don't call it x. Someone has to keep authenticity alive. I'm thinking of something as simple as the RI jonnycake. It is 100% cornmeal plus liquid (water or milk). Some places are adding flour, and even eggs, because it makes it much easier to cook. Fine. But don't call it a jonnycake. You now have a pancake. As for stroganoff (which I love, properly made). My recipe does not call for paprika. I can see adding it as a garnish for color.

Excellent choice, if you can find them. Do you pronounce that Grave-insteen, grav-in-steen, or grav-en-stein??

Wrong. never refrigerate.

The full interview is here. So: Gourmet cared about conflict of interest. Ruth is now part of an adverising-driven revenue model, instead of a content-driven revenue model. Everyone engaged in conflicts of interest always says what she does: it doesn't change what we do. I suggest she might want to read some of the research on this.

I am a Foley loyalist, for performance and tradition.