janeer

A pet peeve. The one, perfect exception: La Columbe in Philadelphia. Coffee good enough to be served by Daniel Boulud, outstanding pastries.

I have an aluminum hand juicer that fits over a measuring cup that I just love--I hardly ever take out my electric juicer unless I am doing a ton of lemons. I can't find a picture online, I will take one this weekend and post. It is primitive but unbelievably effective.

It never occurred to me make a log other than for yule...nice idea with the birch bark.

You obviously did not grow up in the 50s or 60s.

Exactly how I grew up eating it. then, squeeze the juice into the spoon, drink, repeat.

I line cabinets that will hold good dishes and glasses, and most utensil drawers, using the modern, non-adhesive but non-slip lining material. They're protective, and easier to clean. I also line my dresser drawers with colored tissue. I just like to.

Thank you for these additional pics! They look flat inside--I like that.

When I am in my son's neighborhood, I go to Amish Market.

are they silicone? I like the flatness of the ends; are they as flat as they look?

They have collegial competition. Maytag, which I believe is from U Iowa, is my hands-down favorite. It is superb. When I lived in Philly I tried virtually every blue from all over the world carried by DiBrunos's (40? 50?) and while many are fabulous this remains my all-around first choice.

Yes, and used to have a warming drawer in my old kitchen. Now I use the oven.

Seriously, this is not about nutrition, but about money. It's the same in colleges: you have to pay for the food service (at Harvard that was about $8K/yr), even if you don't want/never eat the food and have to buy your food elsewhere, as my son did (he is congenitally averse to institutional food). The difference here is that the kids are not allowed to leave school to eat what they want.

Google "zwieback" for several recipes; I think there is also one in Maida Heatter's cookie book.

Here is a photo of green chorizo (bottom), and another of a standard kind of some sort. I've never made the green, but I've eaten it! I have made chorizo using the recipe from the original DK book, and it is not quite what I like. Maybe it's habit, but I judge all chorizo against El Popular brand. For some reason that is just the right combination of flavors. I've never been able to duplicate it quite, so I just buy it. Although the texture of homemade would be better if I could get the taste right..

those are awfully fine looking macarons. Is there color in the meltaways? I assume you used rings, not pans, for the shells? Little to do except weight them, I think.

I just opened this thread for the first time because I assumed it was just a discussion about el bulli closing this year--was I wrong! Just read it all. Amazing photo essay, thank you. I teach a business case on el bulli in my Innovation class,and next year plan to try to incorporate some food prep, maybe with a guest, and a chem lesson. This has inspired me!

Gorgeous. My favorite kind of thing to eat.

It is a bitter chocolate glaze, the way my grandmother always served it, so so do I. I garnish the sliced cake with a little raspberry coulis. I also LOVE it with caramel, as you serve it.

Rhubarb. Yes, it's a vegetable: In addition to eating it stewed as in the Little Rhody article or in sauces, it of course makes great first-of spring pies. I also like pea shoots--if they count; they are really greens.

It must be that angel-cake-time-of-year: freezer cleanout time.

It's a tough life.

very nice, some of them have a real "parrot tulip" look to them.

10 or 15 minutes, and it has to be for something I want--like Saturday-only doughnuts or a pizza craving. If I know a place has long lines, I go when I know I can get in. 15 min, btw, is my outer limit when I have a reservation; I leave if they don't seat me. Ditto for business appointments.

I haven't made it since I was in college but I used to add about 3 oz of softened cream cheese. I used wide egg noodles and the cream of mushroom soup, white chunk tuna, onions, salt and pepper.

Now that I am moving to AZ this interests me.