*Deborah*

Put them on top of the washer on "spin"?

Click here and scroll about halfway down.

I have this urge to get myself some marrow spoons, since it's getting into osso buco season. Are they pretty readily available? has anyone seen any around that are not antique/hugely expensive? I'd love something modern looking that would go with my flatware, but I'm open to other styles as long as they're not too pricey. If anyone can recommend any specific stores, I would appreciate it. Thanks!

I'd say no, but YUM! All the okonomi-yaki I've encountered is the "integrated pancake format". God knows there is probably a proper culinary term for this, but I'm a scientist so "integrated pancake" will have to do. All of the ingredients are combined into a mush (again, I'm thinking there's probably a better word for this...) and formed into a pancake, which is then cooked and sliced into triangles for serving, usually topped by bonito (which, when it wobbles and waves in the heat, freaks out any diners who haven't seen it before. always good for a few laughs, that one.). It's not a pancake-with-toppings, it's a bricky of yummy stuff all mushed together. Less of a pizza, more of a latke. What a pedestrian explanation. Good grief. I need some sort of kitchen thesaurus. ← ...think frittata but with pancake binding rather than eggs? I really like the one at Guu.

We pronounce it the same here also. So do I just yell...."KOLACHY KEITH...HELP" Anybody know how to find him?? ← Oh, if you search him up in the eGullet members, username ktbear, then PM him, I imagine he would reply

In Vancouver we have a shop called The Kolachy Shop. We just say ko-lah-chee. eG member ktbear is "Kolachy Keith," he would probably be able to help you out re freezing...they are selling frozen kolachys so I suppose it's doable

You are going to love making baguettes. Initially when I heard in my course I was going to be making baguettes just about every morning to have with our meal I was , but the smell of the yeast, the kneading, the shaping...it's something I could do all day long. Absolutely relaxing and if you like surprises, you are going to be amused when you see all the hilarious shapes and sizes of everyone's baguettes. Hint: don't forget the salt and the slashing. And, watching Chef Tony make bread puts Food Network to shame. ← Hi, butter!! Salt, slashing: check! Thanks!

If you look at the pinned "best" thread at the top of this forum, you will see some of the threads that have grown around here, where we all talk about our favourite this and our favourite that. Also, this thread has some similarities to your questions, and it's quite recent, it should give you some ideas.

We don't have a proper schedule, so I can't tell you. But I'm a jabbering fool with the excitement of making a baguette next week, wow! I never made bread before at all. Hope I don't wreck it!

I love my cookbooks, but I still source recipes online, and print them, too, from places like Epicurious. Sometimes I want to have different versions of a similar item to compare ingredients and methods; sometimes I need to pick up the groceries on the way home and don't want to forget anything... BUT, even though I spend far too many hours online (at work and at home), and even though I now have a laptop and thus the ability to have the recipe onscreen in my kitchen while I'm cooking, it's nothing like sitting on the couch with three or four or thirty cookbooks spread out around you, looking for the perfect recipe or the complementary dish for your dinner party. No Google product will change that. I'm crazy about books. The internet if anything makes me buy more of them by letting me know what's out there and giving me the eeeville Amazon Wish List.

One more thing I miss about living in the US: the Pepperidge Farm we get here tend to be rather stale. I used to be a Milano and Orange Milano devotee, and those Chesapeakes...PECANS! YES! Now, back in Canada, PF stands for Peek Freans, not Pepperidge Farms. I miss those little loaves of square bread, too, wrapped in white paper...

Chef Tony is the best, for sure, aruuuuugula! Nice plating with the walnuts!!

OH, thanks for the pics, Mooshmouse! Here is the first course, the apple/beet/orange/fennel/feta/arugula salad: It was delicious! And the lamb stew over mashed sweet potatoes with gremolata, beautifully vertical courtesy of my station-mate Amie:

Oh, boy! good lamb stew for dinner last night! my first roasted beet! such excitement! Moosh has pics... Next week: gnocchi and a BAGUETTE!!!!

In addition to the thousands of helpful people here (who helped me make a wedding cake for my best friend, and have it not be a disaster, among other things), the dozens of fun Vancouverites I've met, the hours of entertainment and education, and some astonishingly good meals, Mooshmouse and I have somehow, in the course of less than a year, become fast friends. If she weren't already married, and if we weren't heterosexual, we figure we'd be engaged by now. How many places can you find your next best friend? On the minus side, I now know many many more places to eat delicious and fattening things.

I have eaten at two memorable museum restaurants: that at the Musée d'Orsay, which was pleasant, although I can't remember the food particularly (it was more than 5 years ago, and details are sketchy). Last February I was in London, and blew £50 on lunch (for one) at the Restaurant at the Tate Britain. Due to the half bottle of red I swigged on a largely empty stomach, I don't remember exactly what I ate; I do know that there was duck involved. It was a lovely lunch, part of a lovely day.

Ripe sweet figs. Honorable mention to peaches. I once made a man cry, by eating a pink grapefruit...

Last two: Last night, The Brewhouse, Whistler. I was up to attend my company's annual junket. We always take over the upper level of the Brewhouse so the kids can be corraled. I had a fine glass of Hefeweizen, served with lemon, nice and creamy. The food, though...we had a bunch of appetizers: edamame (served with salt and soy sauce...um, I would have preferred it with just the salt), honey garlic wings, dry ribs (not my favourite things in the world, not theirs in particular but just in general), fried calamari with tzatziki (not bad), BBQ wings, and spring rolls (meh). I guess I should really make allowances for the fact that we were something like 45 adults and 20 kids. I ordered a pork chop with mashed and onion rings (their beef is in very large portions, and I just wasn't in the mood). The pork chop was...very charred on the outside, which just isn't my favourite thing. I know others like it fine. The onion rings were good, batter dipped! and the mashed were OK. The guys on either side of me had 10 oz. portions of prime rib. The guy on my left ate everything on his plate, very happy with it; the guy on my right could only get through half of his meat as he had a lot of gristle. Actually I think the 1-hour gap between ordering and receiving food, which began when we had finished our appies, had a lot to do with it, I just wasn't very hungry by then. Anyway, it's not bad for our purpose, I don't want to sound as though I hate it there or anything. Friday lunch, I met Moosh and Junior Mouse for a Kolachy, I had a pizza kolachy and some fabulous beef barley soup. What would I do without that store down the street from my office?

I like the ones at Ganache. Well, I like everything at Ganache.

Heh, I have heard of this whole hallmark display issue, but have never witnessed it. I_call_the_duck, that is a fabulous page you linked. Who knew there were so many specialized pieces of cutlery!

It sounds like a fish knife...but I've had something like that put out with my main course, ostensibly to aid in sauce retrieval. I am unable to google it, since I don't actually know what it's called.

Or Huggy Bear.

I predict, Laura F. will be the founding member of Nu-Addicts Anonymous. Dude, it could be so much worse...someone could be making you eat at McPuke's that often!

I have to say, Laura, I hardly even eat at home seven times in two weeks...

Oh, I've been drinking it with the regular Aranciata this summer, and also with the Pellegrino Limonata, depending on how sweet I feel like. I will have to source some of the Amara. I made some pretty tasty cocktails this summer with Campari, icy-cold vodka, and Ruby Red pink grapefruit juice (not from concentrate), in a martini glass. I'm guessing 1.5 oz. Campari, 1.5 oz. vodka, 1 oz. juice, from the size of my glass. And there's nothing like a little shot of Campari when your stomach is unhappy.