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Suzanne F

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Everything posted by Suzanne F

  1. Them's fightin' words! (And I am most definitely a Northerner.) I like you ANYWAY.
  2. The Good Cook is, well, good. But you have to be careful, because some volumes duplicate. I've got (among others) Snacks and Canapes and Snacks and Sandwiches, and there's a lot of overlap. But the neat thing about that series is the sources: cookbooks from all over we might never, ever see.
  3. At least that could be a whole meal, with both savory and sweet versions. Okay, who wants to ante up a few thou (each) so that we can get it going?
  4. Not that I can find. Maybe I can send you a copy of the piece via carrier pigeon? Just promise me you won't then take the carrier to Carrier (does it still even exist?) or St. John. (I'd try scanning it in to email it, but I still can't get my scanner working right; it turns single pages into 300K files. )
  5. Yet another case of eGullet was there first: the Spring 2003 issue of Gastronomica has a typically scholarly and fascinating article titled "Somdel Squaymous," by Mark Morton. He begins:
  6. Right next door!
  7. But, Jason, SOMEONE has to be normal (= "we aren't exactly the most anal-retentively-spick-and-span couple"). Sorry to push it onto you and Rachel, whom I like a lot.
  8. I've had sweet corn ice cream at Mesa Grill and, yes, it is wonderful! Someone here does a Roasted Onion Ice Cream that sounds weird at first, but apparently works well as a condiment for roast beef. You might want to do a search; he/she has mentioned it a few times, and I think also gave a recipe. I once submitted a tomato sorbet recipe to a contest; didn't win, but it was pretty good. Flavored with tarragon and anisette.
  9. Joler, you need never apologize for your writing. Excellent report. Very happy you liked NY and NYers. The kitchenware store you stopped at in Soho is Broadway Panhandler. They do have some good bargains on AllClad and Le Creuset. Also reachable online: panhandle here.
  10. Last night when I had no beverage, HWOE asked, How could I eat without anything to wash it down? And I thought, who has to wash anything down -- I eat slowly, I chew thoroughly. If I have anything to drink, it's as an integral part of the meal, not to a sluice. Just felt like adding that.
  11. Suzanne F

    Dinner! 2003

    Fimbul, sounds very good to me. I had one of those "stone soup" experiences. I was all hyped up to make some asparagus flans. But by the time I had peeled and cleaned the stems I had, there wasn't enough good asparagus left to use. So I added some green peas. While pureeing the veg in the blender, I added the heavy cream and eggs too early, so I started to get butter mixed in with the puree. Since there was already egg in it, I couldn't heat it to melt it back down. So I made a little mashed potatoes, mixed them with the puree, and baked the whole thing as a pudding. Quite a bit heavier than what I initially hoped for, but tasty nonetheless. Served it with baked breaded pork chops (used a mixture of every flavored flour and crumb I had -- weird but tasty), and salad of Boston, red leaf, cilantro, and cucumber with white wine vinaigrette.
  12. Whew! That's a relief.
  13. Me: beer or wine, sometimes only water (NYC tap). Tonight, nothing (very rare). HWOE: the same beer or wine, always PLUS water. The specific beer or wine depends on what we're the food is. Never, EVER flavored soda of any sort; sometimes seltzer. Very rarely cranberry juice.
  14. No, my eyes must be deceiving me.
  15. Howard88: aw, thanks. Whaddya say, E???
  16. I thought most US airlines have discontinued meal service -- or is that only on shorter flights? And now some are experimenting with offering meals for sale, the way the old People Express did. (Didn't we have another thread on all this in the recent past? I remember seeing pixelchef's link before.)
  17. Once again, I shill: Taka was the sushi chef at Match Uptown when I worked there. I didn't have much experience with eating sushi then, but I loved his stuff. I also loved his stuff when he was with Sushi Samba (much better than the "samba" part of the menu). So I'm inclined to expect great stuff from him at this place. (Plus it's across the street from my beloved Aunt Bette, so I expect to go there a lot -- fish, she'll eat. )
  18. I'm another one who was actively discouraged from trying coffee, also with the old "it'll stunt your growth" line. Didn't make much sense, since family lore has it that all my mother lived on while pregnant with my older sister was coffee, cigarettes, hard-boiled eggs, and anchovies. Then again, my sister is only about 5'3" or so. Nothing else was verboten, although a lot of stuff was simply not offered. This was the 1950s, when there were fewer varieties of junk food/sugared cereals/etc. available anyway.
  19. There's an excellent restaurant in New Brunswick, NJ called "The Frog and Peach." (Actually, the owner? manager? is a member here.) I always wondered if they got the name from Beyond the Fringe or its sequel Behind the Fridge, or somewhere else. And yes, that's what I heard about The Frog and the Redneck.
  20. Suzanne F

    Odd Measures

    "I love you a bushel and a peck A bushel and a peck and a hug around the neck, A hug around the neck and a barrel and a heap . . ." -- Frank Loesser, Guys and Dolls
  21. Well, I guess I'm ALMOST old. I second Zuni -- although I haven't been there since just after it opened, but I guess it's still okay. It might be very hard to get in now. And there's always Tadich Grill. 100% traditional in menu (fish) and decor. Been around longer than your dad. Can be uneven and kind of boring, but definitely unthreatening (they'll bone your sand dabs for you). I eat there whenever I'm in SF.
  22. But... that would be just a snickers bar. And THAT would be off topic, dear. Yeah, I know, but I couldn't resist. Even though I should have.
  23. I prefer it punctuated thus: Howard, if you've never had snickers, duck! You haven't lived.
  24. Probably not, but duck and duck fat run a close second. Especially for someone like Macrosan, who does not eat pork.
  25. Take one #10 can (filled with anything) Remove one end Pour out contents into another container; set aside contents Remove other end from can Remove label from can Wash can thoroughly Place can on floor Jump on can until it is flattened. I used to have one made from asbestos, but they are hard to find now. Probably only someplace like the Vermont Country Store has them.
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