Dani Mc

I made the french onion soup last week, and it tasted good, though decidedly smoky. I think I let it simmer too long, and the flavors concentrated a wee bit more than they should've. I can't think of any other reason this would've happened. Anyone?

I love Julia. I learned how to make sauces with Julia. 'From Julia Child's Kitchen' is my go-to book for thanksgiving turkey and stuffing. On a visit to see my parents in DC, I dragged my father to the American History Museum for the Julia Child exhibit. We watched some highlights of her show in the replica of her kitchen/studio, including the infamous 'making the raw chicken dance' epi. He now loves Julia too. To see a former military guy to go from someone who saw food merely as fuel to something to be enjoyed and savored was quite something. He opened himself to the experience because of the straight forward, unpretentious way she presented french cooking. He's no longer suspicious of it, and he (former king of dinners at Chilis) is already planning our trip to the Inn At Little Washington. Its really kind of charming. My 'Mastering the Art of French Cooking' Vols. 1 and 2 are the most beat up food stained books in my library, and I love them for that. ChefZadi, I'm another one of the full fat paradoxes. I'm 5' 10.5", and a size 6 or a 4 (depending on the season), and that didn't happen until I quit dieting, cut out processed foods, and stopped constantly worrying about finding low carb, low fat, and sugar substitute versions of everything. I realise this doesn't work for everyone, but it worked for me.

I'm another fan of the william sonoma mac and cheese. The sherry and the oven finish with breadcrumb topping just does it for me.

Poorly remembered Eddie Izzard routine on the premise of the Spainish Inquisition as done by the Anglican Church: 'Cake or death?' 'Cake, please.' 'Cake or death?' 'Ummmmmm, cake.' 'Cake or death?' 'Death. I mean cake, CAKE!' 'At this rate we're going to run out of cake.'

I liked Koi, esp. the apps. The kobe beef app was good. Not FANTASTIC, but fun, and it introduced me to new and exciting salts.

ok, the winter dish I do most often is my variation on my MIL's very bavarian steak and pasta. steak fillets served medium rare with a good crust, side of farfalle pasta, both covered in dijon mustard cream sauce made with pan drippings and a good covering of grated parmigiano reggiano. Salad depends on the season, but my favorite is arugula with heirloom tomatoes, basil, garlic and a basalmic vinaigrette. I can make so many things that are more interesting than this, and I can even pair the salad course better than stated above, but this is the husband's favorite comfort food.

I once gave a truely vile bar customer the 'bar mat' shot (empty spillage from rubber bar mat into shotglass). I almost feel bad, but then I remember the hell he used to put all the waitresses through. He was already so far gone, he didn't even taste it, but it did give me a certain smug satisfaction.

Ginger Cake with Lemon Icing. I've made it so many times, I can do it in my sleep. Not a recipe of my own creation, but I've added my own touches and my friends LOVE it.

I am going to stop eating expensive take out at the office, and spend more time preparing my own lunches. I am going to stop mocking vegetarians, and maybe learn a few dishes because it can't be ALL bad. Vegans still suck. Maybe I'll stop mocking them next year. I am also going to stop drinking so much. It has gotten a bit out of control in the past six months (Stupid holiday parties. Stupid out of town boozer houseguests.), and now I'm on a cleansing diet to get all the toxins (and water retention) out of my body. It makes me cranky, and it means I can't eat as freely as I am used to. No more ginger cookies and coffee with my sunday NYT. No more garlic mashed potatoes. No more mac and cheese. No more fondue. All banished until I can button my jeans without sucking in again. More quality time at the gym I guess, but I like working out, so its not too bad. I just need to watch myself because I don't want to have to do this again, especially with a beach vacation coming up...

Sorry, I was in a hurry! Absolutely right of you to remind us. Bouchon by Thomas Keller The French Laundry by Thomas Keller East of Paris-New Quisines of Austria and the Danube by David Bouley Redefined American Quisine-The Inn at Little Washington by Patrick O'Connell I'm Just Here for More Food by Alton Brown Titles everyone else has, I'm sure. But they are new and very fantastic to me!

water and two extra strength advil before bed. water and gatorade (for the electrolytes) upon waking, and then a very large vanilla espresso milkshake. Works better than a glass of coke (my second line of defense). Something about the cold/sweet/caffeine combo knocks the hangover right out of me.

final christmas loot count for me adds 5 more to the list.

watermelon blow pops sweetarts (NOT the wretched blue ones) mint milano cookies guacamole and chips shrimp cocktail peanut butter and honey on whole wheat toast

My very first job waiting tables was in a chain restaurant. We were told to kneel. I wouldn't do it. I think its condescending. As for touching...I didn't put up with that shit from customers, I'd expect them to feel the same. And if you draw a happy face on my check, I'll vomit. *edited to put the apostrophe in its correct place.

Wish I had the money to eat like that as often as some of you do! Best meal I had all year (and I'm surprised I've never seen them mentioned here) was at Mas in the West Village. It was my birthday treat, and good god, it was fantastic. Some memorable sushi experiences as well (go to Zutto in Tribeca. Just as yummy as Nobu, and no rediculous wait. Zutto is affordable enough to do once a week, and I can't say the same for Nobu). Some friends who work for a certain unpopular big name chef have been very generous with both the buy backs and the on the sly tasting menus, so whoo hoo to them. Have to say I think his food is slipping, though.

I scan anything I do into the computer, with notes on where it came from, and how I would alter the recipe for my own tastes. That way I can tape stuff up around the kitchen, throw it out when I'm done, and my books don't get ruined.

Parents and brother were very generous. Amongst other non-cooking items, I got: Bouchon-Thomas Keller East of Paris-David Bouley Patrick O'Connell's Refined American Quisine (The Inn at Little Washington)

I spent half my childhood in Europe and my husband is euro (well, half brit-half continent), so continental dining is just the way I've always done it. I'm trying to remember if at any time in the UK I've noticed anything BUT continental, and I can't say that I did. Switching your fork between hands seems like a waste of time to me, but I don't consider it rude. I understand and agree with why lefties would want to hold their utensils differently, but as a righty it can be annoying to sit next to one at a crowded table. As far as I know, the napkin should be folded in the lap to help sop up any unfortunate spills. If its not big enough to fold in half, then the first 1/4 or 1/3 nearest your belt should be folded, or it should be placed on the lap on a diagonal, and the top corner should be folded back about 4" or so. That way, if you do spill into the lap, the area most likely to be hit has two layers preventing embarassing stains on your clothes. I've always understood that elbows on the table inbetween courses was fine, so long as you're not sprawled out into someone else's space.

When I was cocktailing my way through college, I often took lunch shifts at the small cafe attatched to the bar I was working at. Sometimes there would be a bartender working with me, and to keep ourselves amused, we used to harass the other restaurants on the street. One of them had a really quite ugly wax fruit arrangement thingy on a shelf over the host stand. The bartender went over to borrow limes or whatever, and came back with the fruit arrangement, which we then displayed above OUR host stand. A few days went by, and we kept thinking we should put it back, but wanted to see how long it would take them to miss it. One evening soon after, the owner of the other restaurant came for dinner on a busy friday night. He saw his missing fruit, and in front of the trendy friday night rush, hauled his ample person halfway onto the host stand to reclaim his beloved fruit display. We stole it a few times again after that, just to enjoy watching him become enraged and shouty when he'd come to reclaim it. Theft, but not really, as we never intended to keep it for long.

I finally got a copy of 'The French Laundry' cookbook. Quite possibly the most beautiful cookbook EVER. New french press coffee maker, and a bag of coffee from a friend's favorite coffee spot in soho. Espresso cups and saucers. Dinner at Babbo with my husband. We're going monday night. I can't wait. Its our second time, so if anyone has any hidden gem items to try (we've already had the biggies: beef cheek raviolis, the love letters, etc.), please suggest. Gifts from my parents and brother have not arrived yet, so I may be adding to the list soon.

I ended up finding a crostini recipe in the 'Second Helpings' book from Union Square Cafe. Wasn't technically a pate, but it was damn good. Recipe included: Sage Juniper Berries Panchetta Sav Blanc Onion Anchovies Capers Went over very well. Thanks for all the suggestions!

I alternate between a pate recipe and one thats actually more of a terrine. The pate includes: onion garlic anchovy marsala cream paprika The terrine is: cognac nutmeg garlic tarragon cream peppercorns I guess I'm looking for something that is a bit more unusual, as both seem to be pretty much your standard variety. I'm not looking for a course or country style pate, so I guess its not really the same as chopped liver. Maybe something with a bit of fruit to cut the richness? Gifted Gourmet-HELLS YES I GOTTA SHOP! I've been going out of my mind with christmas! I'm already making a ginger cake for this party, and was only asked to do the pate yesterday. Normally I would tell someone who made such a late request exactly where they could stick it, but its for two of my closest friends, and I can't bear to say no without even trying.

I have to make a pate for a christmas eve party. I'm tired of my standard recipe, so does anyone have a fabulous new one for me to try?

At crowded dance clubs and chic lounges, attendants also function as foils against illicit activities: smoking, drug use, even sex. only for the plebs.

if you still need to rescue your current batch, a bit of salt will take out some of the lemon acid bitterness.