kitwilliams

elswinger hit on a few memories for me...was it a Tin Roof Sundae at Farrell's that I remember? And I thought I was the only person who ever ordered those Chicken Littles at KFC. So simple, so good! I grew up in Long Beach, CA and practically lived at Alamitos Bay during the summers. When we were really little, my mom would take us and she'd make a huge thermos full of lemonade mixed with grape juice and lots of sandwiches but the ones I recall most fondly were the tomato and mayo on white bread. As teenagers we'd go to Chrisman's, a restaurant/snack bar where they made the best hot dogs: they'd split the dogs lengthwise, grill them and put them on hamburger buns. In the words of kieran, "MANOMANOMAN" were they good! Then in the late afternoon, a Big Stick always hit the spot. Sorry about the trip down memory lane...food memories can be overwhelming, dontcha think?

In Nigella Lawson's "How To Be A Domestic Goddess", she has a recipe for Gin & Tonic Jelly (Jell-o here in the States). It is delicious and refreshing. I served it for July 4th last year. But be warned: it is also Potent! On a more serious note: Gazpacho. Soooo refreshing.

The first time I ever got drunk was on rum and coke. Eight tall glasses. Had to be on the boat to Catalina at 8am the next morning. Not pretty. Took me a long time to drink it again, got insulin-dependant diabetes in my 20s so pretty much swore off sugary rum. But for a while, an occasional Pina Colada slipped under the radar. Now, if I drink it, it will be in the form of a Mojito. Enjoy it very much. Am no rum expert. But oh, in winter, a hot buttered rum, if offered, will certainly be accepted!

Oh, yeah. And those of us who live far from the dairy farms will likely pay even more due to escalating gasoline prices. Milk, cream, butter -- I'm curious to know what people are paying for these items across the country. At Trader Joe's here in Southern California (one of the better-priced places for the general public), we are paying $3.39/lb for the TJ's brand butter, $3.99/lb for Plugra (Plugra was $2.99/lb about a month ago). For a half-gallon of milk I just paid $1.79 whereas it was $.20 less two months ago.

Neil: Have you ever tried Sea Island Cotton? I used to get men's sea island cotton socks from Brooks Brothers. They were amazing. However I've just been looking online and don't see the nice, soft, fluffy socks that they used to sell although they do still have some S.I. cotton but they look very thin and wimpy. Fortunately, I don't have sensitive skin and the Thorlos work terrifically well for me.

I was laughing aloud before I read that line, howled after!

But of course! In defense of all of us who love good food and who have lived in big cities and moved to smaller ones, it is really hard to be objectively relative, if that makes any sense. We've got to learn to appreciate what is available to us, wherever we are. But when professional basketball rivalries enter into the equation...watch out! That "Masque" link isn't working for me...

And you are all correct in your musings. We all have our own opinions and wouldn't it be a boring place if we all agreed, not to mention how tough it would be to get a reservation!

Innocuous? Not likely from this houseguest! Translate? Well, I'll give you a couple of quotes. He said that Biba's is "the only game in town. There are no great local Italian restaurants like there are in LA, SF and New York. After Biba's there are just chain restaurants." After a few pointed references to the Kings and a prominent political figure, he said: "Finally, it's all they've got. So they pump it [biba's] up. Why else would the Maloofs (owners of the Kings) fly all the way to Vegas after a game for some grub?"

In addition to my cry for help in the previous post, I met Fergus at Ciudad this week. They (the restaurant: Mary Sue Milliken and Susan Feniger) did a great job on the nibbles to go along with our wine and/or Mojitos. Beef hearts (good flavor but the chewiness factor is a problem with me), lamb tongue on endive (delicious), mussels and celery with dill and capers - oh so refreshing - cheese and chutney on crackers...I know I'm forgetting something. Anyway, it was lots of fun. And now I want to make bread and befriend a butcher so as to get veal marrow bones on a more than regular basis! Anyone who hasn't been to St John must make the trek. Aside from the amazing food, I was overwhelmed by the space. Oh to live in a place with old and oddly shaped architecture whose character can be perfectly accentuated with a clean coat of paint and not much else. I would love to be a baker in that back corner beyond the bar. What an awesome place to work. Perfect. NeroW: I just noticed another thread similar to this which was started last year sometime...perhaps you posted it there?

Was just about to make the bread starter from "The Whole Beast" which calls for 1 quart of warm water. Now, in the UK, a(n Imperial) pint is 20 ounces. I would assume that a UK quart would be 40 ounces. Was that taken into consideration in the editing for the US publication? Suzanne? Are you there? Help! Anyone? edited to say that I just answered my own question. I cut the recipe in half: 7 cups of bread flour (38.5 oz) and 1 pint of water. I used a 16 oz pint and that was definitely not enough moisture so added the additional 4 oz of water. So, in case anyone else makes this, definitely use an imperial pint or quart.

A bit off topic but I was at Aroma di Roma this morning (not that there is ever a morning when I am NOT there) and tried their new Breakfast Pizza. Yum. They call it an individual pizza but it is generous. Crisp crust, light on the pizza sauce, cheese, diced sweet peppers and scattered with bits of scrambled egg. It sure hit the spot, along with my usual double latte. The flavors are very well balanced and it is not at all heavy. Once again, yum. Just one thing: it is Grand Prix weekend. Unless you are already coming to LB for the race, I'd avoid it today and tomorrow!

Woo hoo! I'm in this week as I finally have a free Saturday and am in town. And I adore rhubarb (the forced rhubarb in the UK a couple of weeks ago was amazing. I haven't seen anything like it in So Cal). I love the rusticity of the cast iron skillet cake so will do that version. Can't wait! Perhaps I won't.

did y'all see that this thread just hit 10,000 views? impressive! and now that I'm back in town, perhaps I'll be able to join in on all the fun. So what's planned for this week?

yeah it can. don't forget that St John is a polarising restaurant to some it's the ants' pants, and to others the emperors new clothes. Of course you are right by some, Scott. But all I can do here is post my own, most humblest opinion! (back at ya!) And I'm going to Ciudad in LA on Tuesday evening for cocktails with Fergus. Of course, "cocktails" really means buying a book, getting it signed and perhaps relating my squirrel story for a chuckle or two. But let me have my little fantasy. Back on topic, in the newly built-up Duke of York area off the King's Road is an interesting little cafe/deli whose name I don't recall but Gail Stephens (Baker & Spice) recommended it to me. I stopped in and what was on offer looked very tasty. Anyone know the name? Been there? Can confirm whether or not it is worth a visit?

Just returned from there this moment ! Am now full of caffeine and custard tart. you are CRUEL!

You're not far from Baker & Spice on Denyer Street just off Draycott Avenue just north of the King's Road. Terrific pastries and goodies and The Table at which to eat them. Or, for breakfast, get their bread basket assortment, dig into the giant slab of butter on The Table and help yourself to the fabulous homemade jams and marmalades that they serve. When I was there last (with Magnolia, no less!) we had the greatest quince jam and organic orange marmalade. They serve a delicious latte (albeit a bit small -- hint, hint to the powers that be ) and have a fabulous kitchen turning out gorgeous deli salads and entrees to eat in at lunch or take away. They also have a new location on Elizabeth Street, which is not far from Sloane Square. At this new locale they have a butcher as well. I had some samples of sausage there. Delish. And another favorite spot of mine (which Magnolia recommended to me several years ago), is Lisboa Patisserie on Golborne Road at the north end of Portobello Road. Portuguese pastries and coffee. Get a plateful of pasteis de nata (custard tarts) and galao, grab a table outside and enjoy. St John can never be recommended too often and I must say that the best way to eat their bread is when they serve it alongside the roasted bone marrow! edited to say that enthusiast beat me by seconds to the baker & spice reference!

When I was in London a couple of weeks ago, I ate a tub of Extra Rich Double Cream, spoonful by spoonful. Well, it said on the container that it was for "spooning"!!! But my real dirty little secret is Hostess Baseballs. They only come out during baseball season and are a white cake version of the Hostess Cupcake, same filling, with white icing and red swirls to imitate the laces on the baseball. Only a few weeks until baseball season begins!

I loved his show. As I recall, he was one of those who could actually explain the reasons behind doing what he was doing, rather than just chalking it up to tradition. He knew a lot of food history. I appreciated that. And I had a huge crush on the assistant he had in later shows, was it Craig? My Red Beans & Rice are based on his recipe from the Frugal Gourmet Cooks American book. Oh, my family also loved the Baked Bean Soup from that book, I just haven't thought of it in ages. Thanks for the reminder, Seth!

Man, how did I miss this on my recent trip? Probably a good thing, considering the current US/UK exchange rate! Actually, I spent a lot of time at the Baker & Spice shops (Gail Stephens is a friend), particularly the new shop on Elizabeth Street where they too have a butcher with beautiful organic meats, in addition to their terrific pastries/breads/deli. The Colston Basset Stilton I consumed while there was only the slightest bit crumbly at the edge but very creamy throughout the rest of the cheese. I only consumed half a kilo on my own. And no, not all in one sitting! I love it with the tangy sweetness of Sally Clarke's apricot bread.

browniebaker: FYI, you might just want to get up to Islington for a visit to La Fromagerie. More French and Italian than English cheeses but it is a charming shop however a bit out of the way. Arsenal tube and then a bit of a walk. Or the 19 bus drops you off just down the street. Did I see that they have opened a second shop?

I have a houseguest here right now who just moved from Sacto. His first response to your question was "San Francisco". His second response was "Zelda's". It is on 21st Street (he thinks). It's a pizza place/bar. Deep dish, garlicky and oily. And he said that if anyone recommends "Biba's", don't go. Actually, he said something else but I'm too much of a lady to type it! For steaks, Morton's on K Street Mall is remarkably good, but it is a chain. If you're looking for an experience, The Virgin Sturgeon (on the river, not sure which river), is cool but the food isn't great. But get a double burger and you'll be in good shape. As for Celestin's, the Creole/Caribbean place on K Street, he loves it. Says it has a terrific bar too. Freeport Bakery is a cool little locale for coffee and pastries. I seem to recall a decent bear claw but it's been awhile. "And that is pretty much it," he says. I say "good luck" and let us know if you find anything!

I just re-read this thread and am shocked, simply SHOCKED ( ) that no one has made the Parsnip Pie which is available in the recipe archive. It IS a bit of work, frying all the parsnip slices before assembling them in the pie (a crustless pie) but it is awesomely delicious. Truth be told, it'll be better when tomatoes are in season, but I've made it at all times of year and it has always received rave reviews. Very more-ish. Be sure to drizzle plenty of cream on it!

I use Plugra in anything in which the flavor of butter is prominent and I make no adjustments whatsoever. The only difference seems to be great flavor, particularly in pate sucree and brisee. And shortbread. Pound cake. And it is a dream to work with in laminated doughs. Plugra. Dreamy.

Well, if you hate milk chocolate, you hate milk chocolate. But have you tried the Green & Black's darker shade of milk chocolate? As they say, the emphasis is on the chocolate, not on the milk. I thoroughly enjoyed it. But I prefer a dark chocolate with a touch of crispness to the bite, a touch of bitter to the palate, but oh so smooth on the tongue. But with Easter coming, I couldn't resist and had to have my Robin's Eggs -- you know, the malted milk eggs with the candy coating? Better now, when they're fresh, instead of waiting until Easter, no?