janeer

Yes; wondering who the target market is for this book. It does look very lovely as a production, but I don't need (or want) a book to tell me how to trim asparagus, fry an egg, etc. And I'm wondering if those who do even know who he, or el Bulli, is/was. It seems a little off. Couldn't we have a happy medium between the ultra-basic and the olive oil slinky??

I have said ma-coon all my life, as did my grandmother born in the 1890s. I have never, ever heard "mc-cowne." Sort of like Green-wich versus Gren-ich. Depends where you live.

I could be mis-remembering but I think my first microwave came with a shallow melanine dish to be used for microwave-safe heating.

lightly flour,salt, and pepper (mix the s&P in the flour, dip the fish and shake); saute in olive oil til crisp and done. Lemon. for the big one, probably finish in the oven.

New England. It depends. For pies: Gravenstein or RI Greening if you can find, Cortland, Northern Spy, or Macoun if you can't. Applesauce: Macintosh. Baking: Rome Beauty.

It's a stove-top griddle. I have two; my favorite is a Caphalon that I bought in the '80s; it has raised handles and a gutter all around. I use it for cooking tortillas, french toast/pancakes/scones/Eng muffins, eggs and bacon, steaks/fajitas, etc.

I have been making corn stock from corn cobs all my life. It is an excellent base for soups and sauces and can be reduced for intensity or made with a high cob/water ratio. I always have some in my freezer. You describe a true corn, light, bright flavor--that is what you get with corn stock.

I have never heard of this, and it puzzles me. Since I don't even wash my ancient cast iron, let alone boil water in it, I can't imagine that boiling water in it would do anything other than remove its aged seasoning, please explain. I'm prepared to learn--but skeptical.

Ha. Not a speck of brown: isn't this the perfect test of a culinary student? Tender and moist, tastes like eggs. I do adore a souffled omelet for dessert, preference is for homemade apricot jam inside. Blond.

I like my all-clAd ltd a lot but my real faves are my Demeyere (Apollo) pans.

I'm mainly talking about gifts from fellow employees, but all of these stories are fun--sort of a gifts in the workplace if you will. In a former career many years ago I was a Production Manager at an Advertising Agency. That was in the days of bourbon lunches. Our Agency got all sorts of food gifts from our vendors-printers, shippers, television and radio production companies, etal. I remember lots of Omaha Steak packs. When I owned my business and had clients around the country and the world, I would get gifts ranging from Omaha Steaks, booze (later wine), and all kinds of regional food items to World Series tickets. One client hired an entire restaurant on its closing day to open for me to serve me a special meal. That was something. One of my sisters is a senior vp in a major corporation. She has "trained" her employees and clients what to get her: champagne. At Christmas at her house, there is more Veuve Cliquot (and many rarer bottles) than you can shake a stick out.

Everything looks like a wonderful time, and yes, this is the kind of experience that gives purpose to what you do, and to what they do. Recognition for preserving values and standards is very important.

Like the idea of combining the ground nuts and choc with the cinn/sugar. It looks really good.

and corn. another native Jersey girl here, but as a long-time Rhode-Islander, stiff competition for both in RI. Have to add: maple syrup in New England (VT, probably) in March, sugaring season, with doughnuts and pickles.

As they say, OMG! Excellent rise. Your recipe, an adaptation?

Well, the first solution, Darienne, is to refrain from inviting them when you run into them. Barring that, of course (I am an inveterate inviter-over-on-short-notice), I have a few things that are always in my freezer. As mentioned, pesto and peeled and deveined shrimp. Rolled pizza shells; with a 15-min tomato sauce, good cheese, and a few veggies, you can treat people to homemade pizza in minutes. Similarly, blind-baked pastry shells. I can make a quiche and a salad for a light supper very quickly. Add a little purchased charcuterie, and you have a nice meal. I usually have a cake in the freezer--a pound cake, which keeps well and can be served with fruit and/or ice cream, or a cheesecake. Cookies. Fruit coulis or whole fruit lightly cooked in a syrup. You mentioned toasted cheese; not a bad idea, with good bread and cheese. Also, fondue: if you have some decent bread in the freezer, you can cut it up, throw together the fondue and salad, and people will swoon. Lots of wine. Chocolate for dessert. Nuts (from the freezer) sauteed quickly with some salt/spices for an app. On the refrigerator side. I make a a big pot of rice on the weekend, lightly poach several chicken breasts that can be smashed to order, and chop several bunches of scallions. I can make fried rice in seconds all week. I do this for myself, but have also used it to do quick meals for company, and it is always terrific, seasoned with aleppo pepper, a little sesame oil, anything else I want to throw in (shrimp, the traditional eggO. For more do-ahead stuff for the freezer, beef bourgignon keeps well, and good black bean soup that can be garnished with rice, onion, and lime and served with a salad.

Ray's on Prince is set to close.NYT article

thank you for the cork screw tip. Why didn't I think of that??

Ditto, more or less. Always nut oils. And the small-farm oils I bring back from Spain (the best oo in the world, to my taste) or Italy. I keep them in the dark cupboard, then refrigerate them in summer. Mostly I think I am just trying to stretch them out rather than use them up (til my next trip). I intentionally do not buy giant quantities of olive oil unless I plan to use giant quantities (like for frying).

Just spent a delightful and nostalgic (I lived in Philly from 99-06) half-hour reading the blog after traveling internationally and spending the subsequent week or so playing catch-up. The pork sandwich, noodle-shop, Reading of course, Italian market tour (including the Vietnamese places as well as the traditional Fante's, etc), the pie (lard, the love of my life); Metropolitan (I lived on Ritt Sq and went to my local one, diagonally across the square, every day)--all made me homesick for my favorite food city, maybe my favorite city period, hands down. Most of all I am humbled (and somewhat cowed) by the quality of the blogging. You (and several others I could name, like Shelby) really put the pressure on (in a good way). Hard act to follow. Thank you!

Skybar. Clark Bar. Original Chunky. Payday. Nibs, Chuckles, Rollos,jujubes, and a multicolored, chewy cand, sort of fish-shaped but not fish, in a yellow box--can't remember the name.

Moose mincemeat? Venison (shoulder)is my absolutely favorite meat for mincemeat , so why not moose?

I agree with you about shape and texture. I think I am a sort of less is more person with food, though. The older I get, the closer to its simple preparation I want it. But would I want to try the output of this? Absolutely.

There are seriously starting to be way too many gee-whiz engineers in the kitchen. Read here.

1 can tuna in olive oil, 1 can cannellini (white beans), 1 very thinly sliced red onion soaked in two changes of water and dried, olive oil, red vinegar,salt and pepper. Mash with a fork until completely pureed. Spread on soft fresh pita bread triangles as an appetizer.