Megan Blocker

"Gastroporn." A new one for the OED, no?

Ben - there's already a thread on this one: click! Enjoy!

Exactly which one?? (just in case I visit my local video outlet ....) ← What are you implying, G.G.? And the sounds and music all make Giada more and more enticing ... and Emeril's "aw, yeah, babe" pseudo-moaning makes me feel positively dirty at times ... ← Emeril totally makes me feel dirty - always has. Ditto Giada's weird, over-eager diction and Rachael Ray's appreciative moans at the end of each episode!

Agreed - this was definitely interesting. I'm glad they looped it back to his larger concern about the direction of the media (toward the trend of roping people in using their biological responses rather than their intellectual curiousity), because all I could think the whole time (even though I was definitely laughing) was that, duh, food is sensual. Old news. More interesting to him (and to me) is the idea that FN consciously plays to our "gut" reactions rather than our desire to learn more. He briefly mentioned Julia Child, and seemed (to me, at least) to indicate that the media's fetishizing of food started with her. Do people agree with this? I'm not sure, myself - I feel like it's one thing to play on food's sensuality to pull people in, and then to teach them something (as Julia undoubtedly did), and another to play to our lowest common reaction and not go beyond it once you have our attention. Thoughts? Great comparison of Tyler Florence to the pizza guy in many a porn flick.

This morning I partook of my usual Saturday morning ritual - coffee and a bagel with blueberry preserves, although a little later than usual (too much wine with dinner, I think!). Although, after having a look at the thread, all I want now is a burger, lamb or otherwise.

Never underestimate the power of schadenfreude, my friend.

Well, just got home (we started with an early dinner) from a lovely evening at Pegu. I partook of a Fitty-Fitty, at the recommendation of our fearless forum host (slkinsey), and it was wonderful - delicious and refreshing. Definitively alcoholic, but not overwhelming. I am now a convert to the twist (in lieu of my usual, the onion), and to the gin martini in lieu of the vodka. My second (and last, thanks to four glasses of Cabernet with dinner) cocktail was an Earl Grey Mar-Tea-ni, which I really, really enjoyed. It solidified my new committment to gin, and my appreciaton for the accomplishments of the miraculous egg - egg whites make this a light, foamy concoction and save it from being anything close to a gimmicky ubiquitous-tini. Yum - well done, yet again, Audrey. I do have to say - I prefer sitting at the bar and taking advantage of the bartenders' expertise, but this is harder to do with three people. Next time, I'll take only one and make sure to let the staff guide me.

Here, here, Mike! As promised, I made myself branch out at Pegu tonight - a Fitty Fitty (yum!) and an Earl Grey Mar-tea-ni. I didn't have the capacity (after four glasses of wine with dinner at Ouest) for a Manhattan with rye - but, next time, I promise. As for Cosmo drinkers, I find they are quite amenable to anything involving Champgane.

Les gougeres sont difficiles, n'est-ce pas? I love that cookbook - gorgeous meal, Daniel.

I'm going tonight, Sam - and I'm going to try that and a Manhattan with rye and bitters (per your recommendation in your expanding-the-cocktail-palate topic). Can't wait, can't wait.

Manhattan, on the rocks. I'm open to Bourbon brands, though I have Knob Creek at home right now. Ooooh, now I'm jonesin' for a cocktail, baby.

Oh, thanks! I didn't see that thread in my search...must not have combed back far enough.

My favorite quote so far: Clearly the inspiration for (or origin of, rather) for the great line from When Harry Met Sally (which Ephron also wrote):

Per the requests up-thread, here is a link to a new topic about the "Food Porn" article.

Per the request of some of the folks contributing to the thread "What is the Sound of One Hand Shopping?", I am starting a thread for a discussion on Molly O'Neill's article "Food Porn," which can be found in the 2004 edition of the Best Food Writing , edited by Holly Hughes. Here's a link to the article itself: click! I haven't read it yet (Though I do have a copy of the book!), but I'll start now...those who have, feel free to kick off the conversation!

I would. ← As would I.

Wow....just when you think you're nerdy, you discover a whole new level and realize you're nothing. That's amazing.

The iceberg argument makes sense, but this "history" of the salad seems bogus: Puh-leez. I don't know a single soul on the east coast who ate organic anything until the 1980s, and my mom would have been more likely to try S&M than to try putting nuts or yogurt in salad in 1968. ← Agreed - it's a little overblown, no?

Chris, I am hardly an expert on the history of the salad, but I offer the following links as clues to solving the mystery of the iceberg and tomato wedge phenomenon: History of the American Salad - Not so much the "why's" as the "what's." The New Salad Crop Revolution - This guy says that iceberg became popular because it was firm and therefore easier to ship in large quantities (less bruising of delicate and tender leaves by early shipping techniques). Do we believe him, or think something more sinister may have been at work?

Ooooooh...good idea.

Just like sandwiches, eh?

My personal feeling about New Year's is that it should be a) wicked fun and fueled by plenty of Champagne (or sparkling cider, if that's your preference) and b) as decadent as possible. With that in mind, I would like to nominate Jean-Georges' ouefs au caviar for your appetizer course. It's delectable, presents beautifully, takes very little space to prepare and plate, and feels absolutely sinful (thanks to loads of cream). As for a braised dish, how about short ribs? Yum! Maybe some onion confit on the side?

GROSS. And so true. Wow. I am laughing so hard over here. Speak of the devil (no pun intended)...click!

Indeed I do! Which is why, of course, I posted it here!

That was intentional, you know. ← Oh, I know! But just being able to mention them in the same breath - the whole thing cracks me up!