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I emailed a friend who's a real opera buff asking about food references in opera. He said there were plenty of drinking scenes, but he could only think of a few that involve dining. Gaetano Donizetti's Lucrezia Borgia Act III scene II Gerano Lucrezia's son, but who doesn't know he's her son and 5 of his friends are poisoned with wine. Lucrezia appears, tells them a supper has been prepared for their hositality, and they've been poisoned, and 5 coffins await them. Son pops out cries you need 6 goes to stab her, but she declares she's MOM and he dies in her arms. Verdi's Macbeth Act II scene 3, a banquet!! Lady Macb invites everyone to drink, but is interupted when Macbeth sees the ghost of Banquo (whom he just had killed) no one else can see him, and are puzzled. The ghost goes away, and then comes back and really interupts things. End of banquet. Puccini Tosca Act II Tosca stabs Scarpia with a knife left on the table with his finished earlier dinner/snack. SB (supposes that's maybe because it's hard to eat and sing at the same time?)

I am definately going to try that! Maybe even throw a few orange segments in for color? THANX SB

I've never heard of a citrus cobbler, and I'm intrigued by the idea. I would think there would be too much liquid in the fruit, and that the membrane would be tough. You can easily cut the amount of butter in any of these recipes in half, although you might want to then add a pinch of salt, since the butter normally provides that flavor enhancement. Since cobblers are chemically risen by baking powder, (which is included in Bisquick), you can also substitute an equal amount of corn meal for half the flour and get an interesting texture that goes well with certain fruits. SB (thinking of trying a corn meal/pink grapefruit cobbler?)

I think this recipe is still on the back of the Bisquick box? In 350 oven, melt 1 stick Butter in 9x13 pan Mix together in bowl: 1 Cup Bisquick 1 Cup Milk 1 Cup Sugar Pour batter onto melted Butter Spread 1 Can Fruit Pie Filling of choice over batter Bake 45 min SB (can't get much eadier than that?)

Sex and Violence! Oh, I guess the opera can provide that? SB (knows just a little about opera)

I've never seen a recipe that called for warming the flour before. I assume we'd want the liquid at about the same temperature? Now, if I only I can find a "tavlespoon"? SB (notoriously poor speller and typist who loves the chance to correct others)

I lke to keep my knife in my best hand in case a fight breaks out during the meal. SB (although getting forked can hurt too)

I spoon the cherries (or whatever) on carefully in little mounds atop the batter just for looks, but otherwise, yes, it works. SB

D. All of the above The are "finger cakes", usually unfrosted, meant to be eaten by hand, rather more like brownies or bar cookies, but cake is usually served with a fork. If you're having cake and ice cream it's kind of tough to get all the cake crumbs and soft ice cream at the end. You have to mash them together and pick them up between the tines of the fork, but hey, who's going to complain about eating cake and ice cream. And, less than one-half hour ago, I ate cake with a spoon. I placed the cake in a bowl, frosting side down, poured cream over it, and let it soak in. I don't recommend doing this very often out of consideration for your arteries and waistline, but it was the last piece left of my birthday cake from last weekend. SB

No offense intended. I was just illustrating my nearly total lack of knowledge about opera. Of course, I am familiar with the famous B Bunny and E Fudd Wagnerian interpretations in "What's Opera, Doc?"

I couldn't decide. At the end of this particular foodblog, will we, or will we not, consider it a happy ending if a fat lady sings? SB (knows lots more about food than opera)

That was a fascinating recipe! I hope you'll post more about your sourdough baking experiences? One thing that stuck me was the .3 cup measurement. Did you convert the recipe from weights? Otherwise, where did you find a set of decimal measuring cups? SB (assumes you are a chemist or pharmacist?)

Reminds me of an old song my Uncle Ralph would sing: 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. SB

My English Muffin Rings came with recipes for both English Muffins and Crumpets. The only difference for Crumpets is "increase the milk from 1/2 cup to 2/3 cup". SB (might have better luck making Crumpets?)

Just another left-hander, forced to do everything backwards. SB (creator of the Left-Handed-Flying-Pink-Pig-Pen)

I like the English Muffin Loaf recipe that came with my Kitchenaid HD Mixer, but it doesn't really make good English muffins per se, even though I bought a set of "genuine" English Muffin Rings! SB (the rings come in handy for other things though)

I've never been able to do get them to come out right either. SB

Find a copy of "Bull Cook and Authentic Historical Recipes and Practices" by George and Berthe Herter. Herters, one of the first mail order hunting/fishing/camping catalogs, was located in Waseca, MN. The cook book was first published in 1960, and is great fun to read. Some articles and recipes include: "Where to get Good Buffalo & Elk Meat", "Doves Wyatt Earp", "Swedish Muskrat", and "Snapping Turtle Stew". SB (my grandfather had the book)

Consistency, especially since I measure by weight. SB

I use dried milk or buttermilk, (plus, obviously, the added water), almost exclusively in baking. I also use dried eggs, (not powdered eggs), and have had great results. SB

I just made some last week that were large (1/3 -1/2 c batter each), and used oats. I also added mixed nuts. They turned out pretty good once I got the baking time just right. Would this recipe be of interest to you? One thing about peanut butter cookies is that the brand of peanut butter makes a LOT of difference in both the performance of the recipe and the flavor. "Cooks Illustrated" did a comp test of various brands a few years ago that would be worth finding and reading. SB

I would like to know when the chicken itself had "expired"? SB

I've enjoyed reading all the eG foodblogs, but this one has to be my favorite so far! It's like Reality Foodblogging? SB

Nice Fruit (delivered)/Quick Breads (homemade) Gift Certificates SB

The Summer 2004 issue of Gastronomica magazine had an article by Jose Van Mil titled "Dutch Treat" which was basicly an essay on Dutch meals and eating habits rather than a collection of specific dishes or recipes. SB (likes Dutch licorice)