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I think the European Medieval Period is attractive because the food they ate closely resembles what we, at least in Western cultures, eat today? Of course, because of physical and technological limitations, their basic fare is crude compared to ours, but at least amongst the wealthy this was at least partly offset by imaginative cooking and elaborate presentations. Without too much trouble, I think we could dine with our Medieval ancestors in either their time period or ours. In fact, food might turn out to be what we have the most in common with them. I'll be a "Rogue", as in "a mischievous person". S "Scamp" B

I don't like Thanksgiving, so I usually hide out at my shop for the day and provide coffee for people with nowhere to go and those looking for a brief respite from familial obligations. I don't mind leftovers though, and a nice cold turkey sandwich, with MW and lots of fresh ground pepper, hits the spot late that night. I don't care much for Christmas either, and follow the same procedure. I do enjoy making, giving, and eating cookies and candy though. On Serbian Christmas, (the Orthodox Church uses the old calendar and Christmas falls on Jan 7th), I usually get together with my cousins from my Mother's side of the family. My Cousin Dr Mike hosts, and we have damn good food, and lots of it! An authentic apple strudel, made by somebody's one-of-the-last-surviving second generation Serbian-American Grandma's, (a patient of Dr Mikes and his Father's before him), is much anticipated and appreciated since one of these years it will be the last one. My Sister and some cousins make pretty fair strudels, and other ethnic dishes, but they lack that 100% authentic touch. SB (kind of gloomy for a holiday post isn't it?)

I used to design my own cards every year. They were cartoons with a hidden holiday greeting. An old printer in my hometown who was a better artist than I drew them and printed them up. They were quite popular, but I lost interest in doing it. How about spice blends and rubs, layered in test tubes? edit #1 (Forget I mentioned this. I should probably file for a business method patent on the idea?) edit #2 (I typo "business" as "buisness" nearly every time I write it! ) I make a lot of different quick breads, maybe a few cookies, and several kinds of dog treats. SB (nowhere near as festive as I used to be)

On another eGullet Thread We were discussing an "aquired taste" of baked goods made in the new silicone backware. I mentioned that I didn't like drinking coffee from styrofoam cups, even though it isn't logical. Does anyone else feel this way? SB

It's all too easy to get lost clicking on links to more food history sites! One of my favorites is Medieval Recipe Translations. SB (never knows when he might want to dihyte a swan?)

I was going to guess that the Arlanta episode was shot much later in the series. You looked remarkably poised for having so little experience! I think the Panahar segment fit in well. I've always been intrigued by the way naan is made. How many do you suppose fall of the inside oven wall? SB PS: I appreciate the way you always work a cop into the show.

Just watched the Atlanta episode, and I still love the program's premise and production. Oh, and star! Are the shows being aired in the order they were shot? SB (only caught one "awesome", and it was well placed and effective)

I have a little thread going on the subject HERE if you want to toss around a few more thoughts on the subject! SB:smile:

I saw a little pink "Hello Kitty" mayonaise container on eBay a few years ago, and I guess ever since then it's been just a matter of time? Now I'm really really having a hard time restraining myself from ordering huge quantities of bento paraphenalia! THANX SB ← [Darth Vader voice] Steeeeeeeeeeeve....come over to the daaaaaaaaaark siiiiiiiide....bento boxes are waaaaaaaiting.....[/Darth Vader voice] ← Now tell me THIS ain't cute with a capital "Q"? SB (smitten with the mouthless kitten) (check out the pic in the upper right-hand corner)

I saw a little pink "Hello Kitty" mayonaise container on eBay a few years ago, and I guess ever since then it's been just a matter of time? Now I'm really really having a hard time restraining myself from ordering huge quantities of bento paraphenalia! THANX SB

Chris Cognac? Seems like he would be a fun guest. SB

As a PE, (licensed Professional Engineer), my Father was far more comfortable at a drafting table in his office than at a kitchen counter. Fortunately, he didn't have to worry because my Mother was, we joked, a PM, (Professional Mother), by virtue of her BS in Home Economics. My Mother's meals were always balanced, color coordinated, and nutritious. They were also very good! My Brother, also a Civil PE, likes to cook and his modus operandi is much like the depiction of engineers on the site. He is prepared, neat, methodical and concise. He's actually a pretty good cook. His specialty is wild game, since he's also a big hunter. Although I'm neat in the kitchen, I tend to be more intuitive and adventurous. My Sister, on the other hand, is also intuitive and adventurous, but she tends to "disasterize" a kitchen in the process. She's worked in professional kitchens and restaurant management, and just started part time with a specailty foods/catering company. SB (My Sister has a MA in Philosophy/Latin)(go figure?)

My Father wasn't big on comingled foods, like "hotdish", and preferred the kind of victuals that stand alone. He did, however, eat his dinner in alternating bites, and everything had to come out even! He had a good eye, (working as a Civil Engineer for 45 years, he was practiced at estimating quantities), but occasionally he'd need to add an extra bite of one item or another to make things turn out right. He would actually take one more spoonful of peas rather than skip an item or double up in his rotation. If, by chance, nearing the end of a meal, anyone else wanted to finish off a dish we checked to ascertain if he might be needing any. SB (he was a REAL good engineer!)

As in Criminal Law, it's intent that counts. SB I eat my peas with honey, I've done it all my life. It makes the peas taste funny but it keeps them on my knife. - unattributed

Yes they do! Japanese meals also tend to be served in individual dishes as well, I am starting to think this may be one of the reasons I enjoy living in Japan so much... I'm not fanatical about my food "touching", but I'd just as soon it didn't. I've always admired the bento boxes, (and your beautiful pictures of them, prepared), but resisted buying them because I fear I'd become obsessed with the concept, and it's just TOO DAMN NEAT! I don't drink anything with a meal.

Don't bento boxes solve that problem? SB (resisted them just for that very reason)

Besides the excellent advice you've already related: Go to work in a restaurant. Start off on the wait staff, bussing tables and washing dishes. If you still love the business .... Secure twice as much financing as you think you'll need. Partner up with somebody who has experience in the business in either the front or backstage, preferably both. Be prepared to fail. They say success breeds success. In the restaurant business failure (sometimes) breeds success. As for a comp'd meal in exchange for your advice. If they say "sure", give them an "F"! SB (been there, done that, but still tempted to do it again )

It seems like opinions about KitchenAid mixers can inspire almost as much passion on eGullet as Rachael Ray! Like any other piece of equipment, kitchen appliance or otherwise, knowing what you plan to use it for, doing research and getting opinions, and shopping around will pay off. As previously, (and often), stated, I'm a happy long-time KitchenAid Owner, but I would look at the other brands too if I were in the market for a new machine today. I can believe the newer KitchenAids, especially the cheaper models, might not have the quality of the older ones, but then again that would be reflected in the purchase price. You get what you pay for. SB (or, at least you hope to?)

Dog Brownies RECIPE: Dog Brownies Marcy & Ilsa's Dog Brownies I received a batch of these brownies, along with the recipe, from my Sister and her dog. While they were a bit bland for my own tastes, our dogs enjoyed them immensely. The egg shells add an interesting crunch, and calcium. 1/2 c crisco 1/4 c honey 4 large eggs, shell and all (Yes!) 1 tsp vanilla 1 c whole wheat flour 1/4 c carob 1/2 tsp baking powder mix all ingredients well (its kind of fun, if messy, to drop the whole eggs into the bowl from above so they land with a nice resounding "plop"!) spread batter in a greased 9 x 9 or 9 X 13 pan (I suggest using the 9 X 9 pan for thicker brownies) bake 350 for 20-30 min cool, cut, serve, accept sloppy kisses in return for your efforts PS: Marcy is the Sister, Ilsa her beautiful Golden Retriever ( RG1841 )

I haven't tried that, but can't see why it wouldn't work. I do make a version for dogs though. I substitute 1/4 C honey for the sugar, replace the butter/oil with Crisco, use carob, and skip the topping. I also crush the egg shells and leave them in the batter. Why let all that calcium go to waste? I found an organization that provides gifts to our K9 troops (and their handlers) and I'm thinking about sending a few batches. SB (w/ & wo/ eggs shells of course)

With friends like that, who even needs their own mixer?

Here's one of my favorite brownie recipes. There are several more good looking recipes on Recipe Gullet you might like to examine. Brownies ship best in their pan, so you might want to use those disposable foil pans, or hit a few yard sales. Cover them with wax paper, then wrap them in plastic wrap or foil, and some bubble wrap. The USPS Priority Mail has free boxes, 15.5 x 12.5 x 3.5, that are perfect for sending a 9 x 13 pan! Or is you want to "cheat", check out this Very Special Deal! THANX SB

I see King Arthur Flour now offers the Viking stand mixer. Does anyone have experience with this brand? SB (trusts KAF)

Obviously, you don't use a home appliance in a commercial setting, nor do you need a professional mixer for personal useage. See if anything here fits your needs. If nothing else, this will give you some specs to compare with other brands. If not, check out commercial dealers. I don't have experience with the DeLonghi, (since I've always been happy with my KitchAid), but they have a good reputation. SB

You can't go wrong with a KitchenAid. Some like the lift-bowl, which comes with the most powerful motors, and some the tilt-head. Watch EBay, Amazon etc for sales. There's always a good deal somewhere. SB (bought a factory re-con 15 years ago with no problems)