LindaK

Okay, this explains it. This thread both enthralled and confused me when I started reading Enthralled because some of the ideas sounded delicious (anything with Sriracha!). But confused because I couldn't imagine where you were getting such choices with your fries. Now I get it. I don't own a deep fryer and so never make fries at home. I've never tasted a frozen product worth the calories. Am I a snob here? If they're perfect, I'm with you. I must admit that one of my favorite brewery pubs serves theirs with a homemade spicy ketchup that is indeed worthy. The mayo-sriracha idea sounds fabulous, actually.

There seems to be an ideological divide between those who think of haggling as part of a social, cultural fabric and those who think of it as an opportunity to test the principles of market economics. I don't have any experience with the former, so can't really comment. But on the second point, I do agree wtih dfunghi: Even if the prices at the famers market and Whole Foods seems comparable (ie., expensive), the quality rarely is. While I'm not wealthy, I count myself lucky that I can afford both and live in a city where I have access to the former, May - November. Back to the topic of haggling: This sentiment feels right to me. Bravo.

There is a great little wine shop near the Canal St. Martin - le Verre Volé. They also serve food that is supposed to be pretty good, although I can not give a first hand validation of that. They do have a nice selection of wine and decent prices though. le Verre Volé is a wonderful little place. but I mean little. Last December I stopped by around 11 pm midweek and there wasn't room to move with maybe 30 people in the room. Food is very simple but tasty, more like substantial snacks than full meals. On that note, one of my favorite bargain type place in Paris is a wine bar. The food tends to be straightforward regional food, but in the best sense of the word. And the wines can be a bargain. There are some wine bar threads and discussions in this forum that will give you some ideas. I envy you your first trip to Paris. Actually, I envy anyone going to Paris whenever. Your trip will be great. Don't worry about the language. Do your best, be polite in French if you can. Even when my French totally sucked, people were generally very nice to me.

I don't haggle. But I do make decisions about whether I think the prices are worth it to me. Today, for instance, I passed up the organic scallions at $2 a bunch, but splurged on the micro greens (arugula, mustards, pea shoots, etc) at $4 a bag, about a 1/3 lb. They are so delectable, I've become addicted. Bigred93's comments make sense, I must admit. I will question the prices--if they seem overly expensive--of farmers that I frequent often, it seems less like haggling than a conversation. But these are the folks who let me sample things before I buy, who will give me a free melon if I tell them the one from last week was a disappointment...I don't think I could do the same from someone who didn't know me as a regular. The only haggling I ever do is at the margin. If I only have $5 and buy $4 of eggplant, but want some zucchini too, I'll ask if I can add a couple for my last dollar. the answer is almost always yes.

So true! And for just about everything in life, not just food. Your advice about doing one's homework and being polite has served me well, especially when dining where the menu and the waitstaff spoke languages barely comprehensible to me. The words "please" and "thank you" in a bad American accent have yielded me good service, free desserts, and wine upgrades when least expected. As for relying on waitstaff recommendations, I tend to avoid them unless I'm in a place I know. I prefer to pay attention to daily specials. Any thoughts on that?

Sorry if I used your words without your permission for my own nefarious purposes. But, as you seem to realize, cobbler is just a freeform version of pie, and you clearly appreciate the pie aesthetic. I think we'll have you on our side yet. That was pie poetry you wrote there. MFK Fisher would have been proud.

Coming in late to this conversation, sorry... No one has mentioned the carrot cake recipe in the first Silver Palate cookbook. It's the only recipe I still use from that book. I've never tried another since finding it. It has everything folks seem to want-- dark, super moist, the coconut-pineapple-raisin thing...I've also found it to be very flexible and forgiving. I've backed it in 10 inch rounds, sheet pans, as muffins, etc. and it always works. It's not overly sweet either, which makes it a perfect foil for the cream cheese icing. Though as unfrosted muffins, it may well be the most popular thing I've ever put out for brunches.

Count me among those who can't get enough of MFK Fisher. It's interesting that others here find her writing to be an exercise in excess. I find them to be just the opposite. But then, I enjoy reading Henry James too.

agreed! but we're not talking mediocrity here. One of the beauties of pie is that a perfect pie is the essence of purity and simplicity. Contrast with an upthread description of the art of cake-making: If I was an architect, I'd say it's the difference between the simplicity of mid-century modern and overwrought victorian frou-frou. If I had anything but a superficial knowledge of psychology, I'd be invoking Freud. Cake, what are you trying to hide under all that ganache and fondant?

I love Julia Child's marinade for lamb, a combo of olive oil, garlic, dijon mustard, rosemary, and soy sauce, of all things. Myself, unless I'm doing the long, slow cook, I prefer a butterflied leg of lamb. It cooks more quickly and evenly. Be sure to let it rest well before slicing. Hard to go wrong with lamb for a crowd. I second the ratatouille suggestion as a side. this time of year, with garden fresh veggies, it doesn't get any better. It's even better a day ahead of time, which is nice when cooking for a crowd. I like to throw in a handful of fresh basil before serving. Maybe not traditional, but so good.

Bummer! Such is the penance for for not checking in last night. this morning, I dropped my car off for service just a couple of blocks from JP Licks, at around 8:15 this morning. Walked right by the place en route to the subway to get to work, not knowing that you guys were there. Hope all went well. I'll try to get over to the North End tomorrow for the midday shoot, it''s close to my office. So glad you chose Modern Pastry over nearby competitor Mike's--even though Modern's recent renovations still make me sad, the old place was so cool. And do the Daily Catch North End rather than Waterfront if you can, the setting is unequalled for "local." Though how you fit cameras and people in there at the same time, I couldn't say.

Thanks for pointing this out, I will pick up a copy, assuming the supplement is available in newsstand copies as well. If writing of this caliber became standard again in Gourmet, I'd consider renewing the subscription of 12 years I finally gave up a year ago. Haven't missed it even little bit.

They own a chunk of the Boston Globe, too, and it shows in their respective food coverage as well. i read both newspapers daily and the overlap in their food sections--both the weekly Wednesday section and the Sunday magazine--is so predictable as to be commonplace. This past Sunday, for example, both magazines' food sections featured gazpacho. The greenmarket theme featured in both of last weeks food sections. Occasionally the Globe has to wait a week so the Times can run the story first, but it happens regularly. It happens in other sections too (travel especially--northern Italy last Sunday, for example) but you get the point. Thank you, corporate mergers... Interestingly, they don't run exactly the same article. Although I haven't kept careful track (maybe I should?), it's always "local" reporters writing on the same topic. I suspect there's some focus group research guiding the choice of topic and it gets assigned or contracted out accordingly. Even so, IMHO this type of homogenization really detracts from a newpaper's ability to reflect local culinary strengths, never mind reporting the news.

They're lovely homebaked cakes, beautiful as is. Perhaps warmed up for service, with a bit of creme fraiche or unsweetened whipped cream. Garnish with some fresh mint. Stay away from frou-frou with these beauties.

When I started reading this thread, I couldn't help think "what the #@!*" ??? Who are these people, I thought I knew you? But then I started to recognize myself. much to my shock and awe: - fresh mint, love. Mint jelly, dried, etc. can't put it in my mouth. - gag on green peppers. - can't handle oysters. other raw shellfish, sashimi, etc...délicieuse. if I can add something original to this list: beef. At least steak or tenderloin. I'm no vegetarian. I LOVE lamb and pork in all forms. A first-rate hamburger is an inspiration. The occasional rib--barbequed or braised--is fine. But a sirloin steak or beef tenderloin...well, I'd rather eat duck feet, and I really don't like duck feet.

I can't speak to any of the restaurants you listed. But like Felice I had a lovely solo bar meal at Fish la Poissonnerie on la rue de Seine, 6e, late after an evening exhibition. No reservation, but it was busy for midweek 10 pm-ish. It had been recommended by a friend, and I must admit to being a bit dubious, since it seemed a comfortably bilingual place (quite a number of English speakers} but the food was very good, a carefully chosen but uncomplicated selection of wines by the glass, and a very relaxing atmosphere for bar dining. there was another thread here about dining solo in Paris restaurants (can't find it, help me someone!). When I dine solo in the States, bar dining is my preference, but in Paris I'm equally comfortable asking for a table.

yum. I didn't think you could improve on the avocado-grapefruit salad (I use a bed of watercress and top with thinly sliced red onion, sherry vinaigrette). But nam pla makes everything better. You win. Don't forget avocado and ceviche. Your choice of fish. Splurge with sea scallops for a real treat. Dice avocados and add to ceviche at the last minute, roll up in a lettuce leaf. or fill an avocado half with ceviche for a neater presentation.

hell, I don't even peel shrimp. Why would I want to, or be forced to, peel CAKE? This lunacy would never happen to a pie. Thank you for yet another argument in favor of pies.

I've never tried this new outpost. Whenever I have the craving I walk to the original tiny restaurant on Hanover Street, which is close to my office. Your fried calamari looks excellent. I have to say, the last two times I've been to Hanover St, the calamari was mediocre at best, though other dishes were great. There's another Daily Catch in Brookline, near Coolidge Corner. I haven't been there either, but it's been around for a while.

I'm with galleygirl. I get stuck eating at Cottonwood from time to time and I've never had anything I'd recommend. A couple of times at lunch I've ordered the same salad that Pam mentions. perfectly acceptable but hardy mexican. The so-called Mexican food is really bad. Tu Y Yo is yummy. I've never tried El Pelon but think I must. Others above have mentioned JP. I'm a fan of La Pupusa Guanaca, which is in the Hyde Square area of JP, as is Tacos el Charro. the pupusa is a Salvadorian snack food, essentially a flat, filled, fried tortilla (of sorts) that you top with cabbage slaw and hot sauce. Not healthy but SO good. Also in the neighborhood is Oriental de Cuba (which should be reopening soon after a fire). Excellent Cuban sandwiches, fried plantains, beans and rice. My real addiction is to the tortilla verde soup at Picante's in Central Square in Cambridge (their Boston outpost closed, alas). Their standards are all reliably good if not original, but the tortilla verde soup you will dream about on cold days. Rich broth, the tang of tomatillos and heat from green chilis, big hunks of dark meat chicken, ribbons of tortilla...by default it comes with a spoonful of sour cream stirred in, making it almost-over-the-top rich in a good way. I usually ask them to hold the sour cream or to put it on the side. Either way, fabulous.

Ooh ooh ooh.... I hear an Ethiopian coffee ceremony calling your name. The best one I've ever done was in the Adams-Morgan neighborhood of DC. It's something that few people outside the Ethiopian community are familiar with. Very cool, Chris. A second to Busboy's and Phaeleon's suggestion. The range of Ethiopean restaurants in D.C. is amazing. The Adams-Morgan area was always a favorite when I lived there, too. My suggestion: if you haven't already, think about posting on the various regional forums for ideas. For folks (like me) who don't check out this forum often, this could fly under the general radar screen.

Both of you make essentially the same point--what was a new direction in cooking at the time gets taken for granted later. There's certainly something to that. The other explanation behind the lackluster enthusiasm for the Chez Panise cookbooks is that it is less the recipes than the attention to local, in-season, quality ingredients that put Alice Waters' cooking on the map. I suppose we take this for granted today too. (But I'll take a perfect brandywine tomato with a bit of evoo and basil over a fussy dish any day.) Forget the pictures, try some of the recipes! I'm a mediocre baker, and I've learned a lot from this cookbook, and found a few great standard cake recipes. I've never tried to make them look like her pictures.

I'd never considered the subject until I bought The Cake Bible by Rose Levy Beranbaum. That cookbook presents recipes by both weight and volume, but it was her very persuasive prose about the virtues of measuring by weight that prompted me to buy a digital scale. I am now a convert. Having said that, I'm really only aware of the limitations of measuring by volume when I'm baking. Maybe because I'm more confident in cooking, and there's usually more of a margin of error.

I'm with Busboy both on these cookbooks and his theory. To this category I'd add early Deborah Madison cookbooks, Greens and A Savory Way, still gathering dust on my shelves. Maybe a second question is: about which food porn books can we honestly say "no, really, I read it for the articles, not the pictures!" ??

Just to keep the 'concrete' side of this thread alive... Here's the site of the place whose work made me fall for concrete. I saw some of the smaller products of the Slab Lab at one of Boston's art districts' open studios events, and it was love at first sight. What surprised me most was that it's very warm (as opposed to granite, even honed) and tactile. The site is useful, with pictures and descriptions about the different types of textures available, etc.