Luckylies

Maybe just bring a calculator?

Fresh direct used to have veal stock. I guess, not enough takers? Maybe it's seasonal...for the holidays?

I'll do it (in a few months, when the fruit is soaked)

I hope I didn't sound insensitive. What I meant was; you never know what people are going through, so you can't leap to conclusions, or make snap judgements, as easy as it may seem... Though, a few months ago, I was sitting on a bench style restaurant seat next to a man who was so keyed up on drugs he couldn't stop tapping his feet and jiggling the entire bench. First it was funny, then annoying. I gave him a dirty look and asked him to stop. He did. I would have fealt very, very, very bad, if his tapping were the symtom of an illness and not a reaction to bolivian marching powder.

Petty larcenty is how 'Mericans prounounce Petit larceny. this is all quite fascinating stuff...allegations of theft...in a restaurant...

So in your opinion, someone with cystic fibrosis should never dine out, for fear of offending delicate types who can't stand a hacking cough? ← I think it's more than "delicate" types who may have trouble enjoying a meal while somebody hacks nearby. I doubt anybody would ever suggest that somebody with cystic fibrosis should not dine out. I would request that people with infectious hacking coughs or infectious anything (that I could catch) please stay home. Though you can't tell the difference and one cough sounds like the other...

Abra- I have a little browning left over from last year, the jar list caramel coloring as the only ingredient. I tasted it and it's only faintly sweet and very, very dark...it stained my tongue! Anyhow, from what I've heard it's the same thing people use to dye pumpernickel bread. I guess I could weigh all the fruit post soak and divide it by three, but, my scale is dinky and that would be a production.

Here's the thing, my recipe calls for 4 pounds 12 ounces of dried fruit. I'd like to marinate the whole batch together insted of lots of jars (I'm tripling the recipe this year) How much soaked fruit do you guys use per recipe? Also will you post your recipes? Please? I'm so psyched. I ordered from Economy candy this year, and will be picking my browning from klustians..yipee!

Enoteca Barbone. Ave B bet 11th and 12th. it's really simple and really good, just like in Italy. They use little cockles insted of small littlenecks, which to me make the difference.

Off the broiler? what does this mean...is it like "smokin' hot"? And what are these bit's called? Arrested? do tell...

a Sommolier friend poured me a FULL POUR of a vintage (80's) from one of the best cellars in the city. It was so lovely I almost wept... Years later I orderd a glass on my own dime... The bill came... I almost wept.... Chef Johnny were the same age! 8/10/82 for me! I just got a cool bottle of armanac that I'll drink when I'm old? get married?

How were you surprised? Just give up on shopping in America... You hate it, it always sucks, and everything is terrible.

One day, when I come home, the love of my life will have brought home: Taco bell, White castle and Popeye's, and I'll know, deep down, that I'm ready to marry. The culinary trifecta will be complete.

Anybody in New york want to take me mushroom hunting? Please?

I just made the most kickass vanillaq kulfi (the Millagai recipe) with some of these intarweb beans....very, very good. good crunch from the seeds. My extracts seem to be coming along well both brown (the makers one and the vodka one)

Shay Gallante rocks the lavandar towels too seriously though as Shal said sometimes I want my cheapo non-stick to be totoally lightweight which to me means no side towel. Do I have the burns to show for it? yes.

oooh; crawfish monica, fried eggplant with oysters and garlic sauce, boiled crawfish, orange tea, boiled crawfish, boudain, crawfish bread, cheese bread, boiled crawfish, couchon du lait, all po boys and everyhting else! see you there for Allen Toussaint ( second weekend)!

fresh direct

word.

ugh, I hate hate hate early guests!!!! can't they walk around the block or something. I make it easier by; drinking, having my guy do the dishwashing between courses (which actually helps pace the meal), actually eating, chatting and slowing down dinner etc... I'm working on my sense of entertaining entitlement- so I won't be so stressed about being perfect. The more empowered I feel the happier my guests are....so I chat and speed up and slow down at a moments whim. I don't have a dishwasher so I've taken to filling up my bathtub with soapy water in order to dump the dishes...later they just need a rinse and sort. Just repeat my new mantra "this is not a restaurant" I also kidnap guests to "help" in the kitchen..stirring etc. and keeping me company, it keeps us all engaged, so I don't feel like the help also Also with the shoe thing...ever think of offering socks??? maybe in fun colors? I used to have ugly foot paranoia and would have hated going "naked" Do you have a bench to sit on to remove shoes? also ever try Evites? put your time...state sharp and require rsvp's. Stick to your guns!

can you boil it for a while like corned beef?

Some of it looks nice. hmmm and not terribly expensive...

the chinatown brasserie thing didn't work out. right?

I'm wondering about frozen homemade. Anybody ever do this? I'd like to pop my own frozen dough into the oven... the one with butter. and white lilly. (and dog hair)

Sorry for the lame response: Per Se.