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I think that's a pretty good explanation, especially if you consider that once the process of deciding what to do with available foodstuffs gets started, the easier it becomes and the faster it goes. ie: Carrots, turnips, and potatos all grow under ground and have a similar texture, hence they might all be prepared in like manner? To really appreciate how trial and error can produce good results if practiced over a long period of time, consider how modern medical science is discovering how lots of ancient remedies and practices actually have sound scientific basis, and are effective and useful for developing new treatments. SB (currently using coffee as a braising liquid for a roast beef)

I picked up a baking stone like this one for around $20 about fifteen years ago. It's plenty big enough for what I bake, and I just leave it either on the oven floor or lowest rack when I not using it. It really does seem to even out oven temperatures. Just remember to allow a little extra time for it to heat up. To clean it I use a wire brush. SB

At this point; " The patron declines the gesture and decides to have their own dry cleaner perform the service.", without having anything in writing, the patron puts themselves in a pretty weak bargaining position by their failure to attempt to mitigate the damages. SB (NOT a lawyer either)(No, honest I'm not!)(nor am I a drycleaner)(nor do I own a fancy coat)(I didn't even stay at a Holiday Inn Express last night)

I'm usually of the "customer is always right" school, but in this case I believe the restaurant has offered, and done, more than enough. SB (suspects even the patron's "friends" will understand )

A KA technician would have a heart attack if they heard this! They're adamant about using speed 2 only for kneading bread. On speed 1, the engine doesn't have adequate cooling, on 3 and above it's working too hard. Also, 20 to 30 minutes is a long, long time to be kneeding by machine. ← Recipes usually suggest machine kneading times of about one-half the time of hand kneading. I've generally found this to be more than adequate. SB (resists making a "needing" pun)

I believe Ms Reardon's biography of MFK Fisher, Poet of the Appetites, has been alluded to in previous posts to this thread, although perhaps not mentioned directly? I have read the book, and find it significant that the title uses the word "Appetites", plural. It's a good clue that this book covers significantly more ground than just MFKF's food writing. SB (was a bit upset after reading the book, but got over it)

I'd silently let it pass, unless specifically asked for an opinion, and even then I'd tread lightly. There are plenty of other critics out there only too willing to do the dirty work. If it's really "The Worst", sales figures will make the author feel bad enough? SB (two cents, please )

On another discussion board, the subject of men who neglect to remove their baseball style caps in restaurants was introduced. It just so happens that a couple weeks ago, as I was having coffee in my local family-style chain restaurant, I witnessed an odd exhibition involving men in caps. I know the six men in the group who have breakfast together every Saturday. They range in age from mid-twenties to around fifty, and include an auto mechanic, a couple truck drivers (father and son), a farmer and two miners, (one retired). They were all wearing caps when they sat down. As soon as the waitress delivered their meals, they all removed their caps almost at the same time, and put them back on as they finished eating. I couldn't help but point this out to them before they left, and none of them were aware of what they had done. Now we joke that they're in training for the Olympic Synchronized Eating Team. SB (having watched them eat together for a few years, I think I the USA is a good bet to take at least a bronze medal in this competition) (unless we get the Russian judges)

Someone from China who lives in Washington DC (Presidents Day) or vice versa? SB

BTW: You're right! Leaving the root end on does hold the oinion together. I used to always have those little cone-shaped pieces fall out of the onion before I finished using it. SB (old dog with new trick )

That was a major reason I liked "Cook a Wolf". I've never experienced rationing, or even shortages of essentials, but MFK Fisher's stories show how one can deal with such dire circumstances with a sense of adventure, and even humor. Hopefully, none of us will ever have to recall her lessons under like conditions, but it's also a good attitude to apply in coping with many of life's lesser hardships. Timelessness is a halmark of good writing. MFKF was a very good writer. SB (figures wolf meat wouldn't be very good eating anyway )

Here in the Upper Midwest, the Bridgeman's name is currently used on a co-brand ice cream franchise, but it was a chain of soda fountain/family-style restaurants, headquartered in Duluth, MN, until at least the mid 1970's. Bridgeman's locations were always clean, well lit, and relatively inexpensive, making them the perfect place to take your Granny to lunch. Kids liked eating there too. The hard pack ice cream made great malts, sodas and cones, and was available for take out. Their "Butter Brickle" was my favorite. I can remember being impressed with the "sophistication" of their Club House Sandwich, probably because it used three slices of toast, and had extra long toothpicks with colored cellophane frills to hold it together. SB (feeling old) (and rightfully so)

The Marketing Mavens at AP&V have already taken this into account. To aid the consumer, each combination fruit flavor has been peared (a little fruit company marketing maven humor there ) with an appropriate mascot of an animal, item of yard maintenance equipment, or Christian sect: Pinapricotter Applapplemur Peacherrysus monkey Uglinceal Strawtermelon mower Pomegrapearrot Passionanabaptist Pineappapayak Banangoat SB (don't blame me. A maven I ain't )

Pinapricot Applapple Peacherry Uglince Strawtermelon Pomegrapear Passionana Pineappapaya Banango Legal Notice: All of the above are Registered Brand Names of Amalgamated Piss & Vinegar Co, Ltd. SB (At AP&V, we're full of it )

No, I don't know that one. But I bet, with a bottle of champagne between us, we might invent a good "rounds song". A bite of caviar, a bite of toast, a sip of champagne, a verse of song first from one song then the other. . .and so on and so forth, till allllll the caviar (and toast, of course!) was gone. ← I'm sure my Sister of refined and expensive taste would be pleased to join you in an ode of homage to two of her favorites, cavair and champagne. As an added bonus, her degrees in Philosophy and Latin, and her occupational background in cooking and catering, add both a lofty and practical touch to festivities she participates in. SB (not much for either caviar or champagne himself) (much to his Sister's advantage)

Tomato is one of those flavors, quite unlike the previously noted butterscotch, that does not take kindly to being burnt. It scorches easily, due to the sugars in the sauces, and a small bit of the burnt flavor can quickly permeate and ruin a whole batch. Because of the cost of throwing out a batch of sauce, both in money and time, pizzerias would seem to be a likely candidate for a reasonably priced, easy to use, automatic stirring device. SB (just be sure to include instructions written in Spanish!)

Okay, I took your survey, but I'll elaborate a bit here: Sauces, frostings and puddings, expecially tapioca, seem to require the most constant attention to stirring of anything I regularly cook. Fortunately, these things can usually be cooked when the stove isn't otherwise in use, so I'm able to concentrate my efforts. In spite of this, I often get some burnt residue on the bottom of the pan. If I don't stir it up/scrape it off, it usually doesn't affect the flavor or texture of the finished product. (for some things, like butterscotch, it actually adds an interesting element) I wouldn't be in the market for any such device unless it was very reasonably priced. However, I recall that when my then two-year old grandson lived with us, I often had his "help" in the kitchen, which left me with only one operable hand. In this case a stirring aid, (other than said grandson, who liked to help stir, and then taste), would have been welcomed. In fact, if I were developing such a product for home use, I might target those who. because of disabilities and infirmities find the prospect of stirring daunting? SB (putting the problem before the solution)

Maybe that's why we call the act of proposing or of drinking in honor of something or someone a toast? Actually, the usage derives from an old practice of using pieces of spiced toast to flavor drinks, according to Merriam-Webster. I like to dunk toast in soup, leaving a faint oil slick from the butter SB (thinks it's funny that "dunking" and "toasting" are pretty near opposite means of exhibiting your feelings about another person? )

Speaking of toast, how could I have forgotten this and and this? SB

I like a nice, simple, logical index. I'm sorry to say that I hate the index style in two of my favorite books, Baking With Julia and Julia & Jacques Cooking at Home Another good book, Shirley Corriher's Cookwise has this same cross-referenced too-much-info format. I also like cookbooks that sit flat when opened, but I know that's a lot to ask. SB (but, I'll survive )

And rhubarb. It's a casserole. And having just typed that word, can any of the many smarties here give me the etymology of casserole? ← casseroles are dishes for making cassolets. (and DO NOT contain Campbells soup) SB

I can agree with that definition. Here in Minnesota hot dish is associated with church suppers, potlucks and funerals. It's joked that a real hotdish must contain at least one can of Campbells Cream of Lutheran Soup! SB ("casseroles" are considered "uppity" )

Really? I think the saltiness of the melted butter goes nicely with a sweet jelly/jam. SB (especially a nice homemade wild strawberry jam )

I shopped shopping for food when my neighborhood grocery store, (with real butcher), closed over a year ago. I used to sometimes make a list on a 2"x2" Post-It Note, which I often forgot, and then only buy as much as I could carry in my arms. This system worked pretty well. I shopped every two to four days, and GF picked up canned and packaged goods, cleaning supplies etc at the supermarket once a week. Shopping by proxy has been tough, especially when it comes to buying meat. SB

Nobody else likes peanut butter? SB