srhcb

How a Slippery Slope works, an analogy: First, we merge this Thread into one with the foie gras and salt threads called Proposed Food Bans in NY Then, eGullet starts a seperate Topic titled Food Bans Next, Food Bans get its own Forum Pretty soon, due to band width limitations, the subject gets its own web site, BannedFoods.com Sooner than later protesters will demand that the web site be taken down SB (Oh, what a slipperly slope we leave ....

This is a good start. Don't rely on media, traditional or digital, for all your information on this or any topic. It will usually be nothing more a gloss-over of a press release, at best, to editorializing disguised as news at worst. In many cases, media attention actually is the point. SB (treading lightly)

In case anybody else needs this: The New Yorker Back Issues P.O. Box 37684 Boone, Iowa 50037-0684 Your order must be accompanied by a check payable to The New Yorker Magazine. To order by credit card, please call 800-825-2510 or, if you are outside the United States, 515-243-3273. SB (will steal his Sister's copy )

Is it still legal to gore an ox in NJ? SB (You have met the enemy, and he is you)

As previously noted, I'm not much of a outdoorman, but I always used to enjoy grouse hunting. (Note: Around here we've always called it Partridge (like "in a pear tree") season, although the birds are technically Ruffed Grouse.) I think because it involved walking casually through the woods on a beautiful autumn day, I didn't really consider it to be hunting? Another advantage is that, should you actually shoot some birds, grouse are very easy to clean. The skin almost falls off, and if you cut the abdomen just so, the guts spill right out! Back when my friends and I used to hunt our cooking skills weren't very finely honed, so we generally ended up throwing them in a stew with potatos and other root vegetables. Anyway, eating wasn't that big a deal to us. Hunting was really just an excuse to stay overnight at the cabin or hunting shack in the fall so we could get drunk at night! (me, Leo and Ben pictured, at left, at Leo's folks cabin circa 1969) SB (hasn't eaten grouse in .... I really don't know how many years? )

Ceasar Salad!

A 1920's style table setting would enhance the dinner. I'll bet This Item, which was common in the 20's, would impress your guests!

This Brand was highly recommended on another thread today.

Goulash is a rather broad category, like stew. It's "authenticity" probably varies depending on where your grandmother is from. One thing, (about the only thing), they all have in common is paprika. Penzeys is a good source.

Using White Whole Wheat Flour is a good place to start. Substituting honey for sugar and applesauce for oil are some of the other "tricks" I've use in surrepticiously sneaking healthier baked goods into GF's diet. Her normal response to anything that looks suspiciously healthy is to ask, "Is this supposed to be good for me?" in the same tone of voice one might use to ask, "Is this poisonous?" SB

From all reports the grouse are abundant, but the nice weather has kept the leaves on longer than usual so they're hard to spot. Of course, by this weekend that could all have changed. There are also lots of ducks and geese around. The advantage/disadvantage to hunting water fowl is that hunting is best when the weather is worst. SB (not much of a hunter at all)

You can use it as a table seasoning just like you would pepper. Paprika shakers used to sit on the table right along with the salt and pepper. SB (It's very good on eggs)

My English Muffin Bread is pretty simple and straightforward. SB (and makes killer toast!)

I'd love to. Do you know off hand if I can still add things weeks later? ← I'll ask Susan "Snowangel" if she could arrange it? Otherwise, just a regular post would suffice. THANX SB

I really enjoyed this blog. It contained just the right balance of on and off topics, with enough of a unique geographical and personal aspect to make it different. One thing I'm left with though is the feeling that, amazing as it might seem, we've only seen one dimension of your life? With respect for your time, I would never expect you to do this again from your "home base", but maybe you could just tack on an extra post about a family meal after you return there? THANX SB

I wondered about that too? SB (whose neither eyes nor moniter are that great any more ) ← I saw them too. Thought maybe it was organized to be a movie set. ← Ummmm...aren't those construction vehicles? A bulldozer and a backhoe? It turns out the picture is clearer but smaller on my Apple G4, and yes, you're probably right. But it's nowhere near as much fun as having a picture morph backwards in time as it receeds into the distance? I was thinking maybe the food would start with the latest fads and morph back to traditional dishes as the week transpired? ? SB (no comment)

I wondered about that too? SB (whose neither eyes nor moniter are that great any more )

A supermarket item must sell x number of units, in y amount of time, at z markup in order to justify it's shelf space. While it's quite possible a person might pick up peanut oil on their same trip to the store to buy a turkey to deep fry, it's quite unlikely a normal shopper would ever toss a 35 pound jug of oil into their cart in the course of regular shopping? (x x z)/y = less than the cost of space

To quote the great B.Kliban "bite they little heads off, nibble on they tiny feet!" (though in the case of bunnies of course one MUST eat the ears first - that way they can't hear themselves scream ) ← When I was little I could never eat anything with "eyes". Every so often my mother would have to sneak in and throw away stash of stale bunnies, Santas, jack-o-lanterns etc. The eyes are, after all, windows to the soul; be it chocolate, dough or marshmallow! SB (still not real comfortable with the idea)

oMy mother made that lemon pudding at least once a fortnight, and it was cause for kiddie rejoicing. Maybe it's a retro dessert in need of reviving! ← At our house it was named "Lemon Surprise"! SB (hasn't had it in many years)

Try powdered maple. Plus, it's easy to measure! SB

I've found that Powdered Honey works well in baking. SB

I must admit that this baking mix produces the best waffles I ever made. There's nothing trick about my waffle iron, and the recipe is simple: Ingredients for 8 Waffles 2 cups Bakery Mix 1 cup water or milk 1 egg 2 Tbsp. sugar 2 Tbsp. melted shortening or oil Directions Beat ingredients by hand with wire whisk or hand beater until well blended. Pour 1/2 cupfuls onto hot waffle iron. Cook according to waffle iron operating instructions. I've made them using Dried Egg Mix and Dried Milk too, and the waffles turn out crisp and golden-brown on the outside while staying light, fluffy and just barely moist inside. SB (I don't know why the first waffle in a batch, (or pancake/crepe), usually turns out bad, but my dogs appreciate the free sample.) PS: They freeze real well too!

Methinks perchance your chocolate pig has some common kinship with the Saratoga Peppermint Christmas Pig? SB

The Frosting for my Tickle Me Cake is very good and doesn't use cream.