Suzanne F

Excellent point.

I gotta say, I too was impressed by jojos. I took the Cheap Eats recommendation and went to Reel 'M' Inn for lunch. Two huge pieces of chicken -- brined and freshly cooked, at that -- and 4 jojos (the equivalent of one good-size potato, I imagine) for $5 would have been enough for both me and HWOE together! But I skipped the ranch dressing; had sweet-hot instead, which to me was indistinguishable from honey mustard.

So, Gifted, are you posting the "fauxtmeal cookie" recipe in eGRA? And can someone please tell me how much cloves should REALLY be in that tishpishti? One pound seems a bit excessive, no?

I am so relieved that no one has said they like Pudgie's. Skinless, but not trimmed of internal fat, and armor-plated with disgusting batter. Can you say "dried out and greasy at the same time"? In the late 1970s, used to eat at Roy Rogers, because it was close to where I had to pick up the van every day. not too bad. In the late 1980s, use to eat at Bojangles, because it was a block from grad school (across the street from the World Trade Center). Kind of liked it, and loved the biscuits. Now, occasionally eat from Popeye's. Salty, yes, but nicely spiced. As for Church's -- the only thing I know about it is that the CEO was (might still be; not sure) named something like Helga Moddelmog. And Chicken Delight surely must have lasted more than 2 years. I remember its jingle poisoning my entire childhood.

That actually took me a second or two..but finally... I just thought of my British relatives who pronounce margarine as "MAR-gar-EEEN." But they were the same ones who enjoyed the dancing of "Mr. Fred ASS-taire." Ass tear, eh? Okeee.... Ah yes -- reminds me of the last time we were in Amsterdam. A family (not American; from somewhere else in Europe) sat down in the breakfast room near us, and received their food. The father complained loudly (in English, not his native tongue): "I did not come to the land of milk and cows to eat mar-gah-REEN." Am I being nasty, Cakes? Not a bit. After all, I was the one who, in Salzburg, ordered "Zwei more tonics" and wrote on my postcards home that they should go via "Flugelpost." And, oh yes, at Maria Worth, explained to the doctor that HWOE needed treatment because he had "baum im füss" (aka, a big mother splinter).

Here's what I did when I got a good deal on baby artichokes at my local supermarket: Trim them down to the tender leaves and bottom Quarter or cut in eighths (depending on size) and cut out the choke Rinse well to remove the last bits of fuzz and any critters Put in an enameled or stainless-steel stockpot Just cover with half-and-half water and white wine; add a good splash of white wine vinegar, pickling spices and/or bay leaves, plus a little salt, peppercorns, whole garlic cloves, etc. (whatever spicing you want, preferably whole spices) Cover the pot and bring to a boil; turn down the heat and simmer until tender Drain in a colander; retain liquid and return it to the pot to boil down a bit While the liquid is reducing, pack the pieces of artichoke in preserving jars Pour the liquid over the artichokes, leaving some room; top up with olive oil Cap, let cool, and store in fridge. You might be able to store these unrefrigerated, but I didn't, and I'm not sure how -- if -- you'd have to process the jars. If you have more artichokes than you can deal with, let me know and I'll send you my address

I finally visited TJ's when I was in Portland, OR earlier this week. If I baked more, I would wish for one nearby: the dried fruits and nuts are astonishing, even considering that I'm near Bazzini. If I cooked less, I might also want one: quite an impressive selection of packaged/frozen entrees. And, oh yeah, they have Ginger Altoids.

Ahem *cough*. Why then pray tell aren't you writing for TDG? Maybe he wants something more tangible than undying love and adulation by way of payment???

AB Lobster King, at 2 Mott Street.

I thought it was... Sounds rather more like faux-Reichl. And not particularly well-written -- or amusing -- in any case. (edited to be more negative, although less than the Gothamist piece deserves.)

Shouldn't it be the responsibility of the editor of the section to make sure that disclosure is there? Sifton (or whomever) had to have known that bit of information. I do not see it as an indictment of Hesser so much as of her superior. (But then, I also blamed the existence of the horrible "Mr. Latte" pieces in the magazine on the magazine's editor/s, too. Just as I blame him/her/them for keeping Jonathan Reynolds on to keep burbling out his egocentric nonsense.)

IT'S IN THE STORES!!!!! (Be still, my heart! ) I saw it at Powell's on Hawthorne (books for cooks and gardeners) in Portland, OR last Saturday, 3/27. edited to add: Click here to find Fergus's touring schedule, amidst other information from HarperCollins.

Just back from Portland, OR -- and that means Powell's! (And Daedalus, too.) Time-Life Foods of the World: Middle Eastern, both hardcover* and spiral-bound recipe booklet Time-Life Foods of the World: African Cooking, the spiral-bound recipe booklet* Cooks' Tools by Susan Campbell Kitchens: the Culture of Restaurant Work by Gary Alan Fine Eating Out: Social Differentiation, Consumption and Pleasure by Alan Warde and Lydia Martens Cornucopia: A gastronomic tour of Britain by Paul Richardson Beyond Bok Choy: a cook's guide to Asian vegetables by Rosa Lo San Ross Cordon Bleu Dictionary of Cookery Terms (1972) a Dover book of food and drink pictures from the 19th century The Art of Cooking and Serving by Sarah Field Splint (published by Proctor & Gamble, 1928) Aunt Sammy's Radio Recipes Revised from the Bureau of Home Economics, USDA, 1931. * Do these 2 still count here? I didn't have my list with me so they are doubles.

Just back from the trip -- had a wonderful time! It turned out that HWOE and I never got a group together. But following recommendations from eG'ers, we ate really, really well!! I'll go into more detail in a while, but for now the quick list is: - Hayden Steakhouse (at the Doubletree Jantzen Beach): surprisingly good for a hotel restaurant - Ken's Artisan Bakery: everything everyone said, and more. Wow! - Karam: Mmmm, goat. Mmmm, artichokes. Mmmm, everything. - Pix: edible art! - Wildwood: if that's Northwest food, how soon can I move there? - Reel 'M Inn (by myself): recommended by the WW Cheap Eats, and worth the recommendation. - clark-lewis: yes, it was LOUD. But yes, it was wonderful. And very reasonable in price, by our standards. I also -- finally -- made my first-ever visit to a Trader Joe's. And other wondrous stores, especially Powell's on Hawthorne. Oh. My. God. And it was great to meet ExtraMSG (who was willing to drive me around), and Jill and Pam (wait -- which of you is duckduck??). And Jim Dixon, even though it was in connection with business of the daily 9 to 5 type (the reason HWOE had to be there). So thanks for the recs and the hospitality!

So all of you who have questioned the reasoning behind Hesser's review have eaten at Spice Market many times, right? If not, do you really have a right to question her critique? And on reflection, that "tousled-hair" opening sound to me uncomfortably like Ruth Reichl. Gah. Hesser's review told me what I wanted to know -- as did Cuozzo's, with his "'blah blah blah,' the waitress chirped." Now was that any better? Carry on. I'm off to Jim Dixon territory for a few days. edited for errors of grammar, and one important word.

I have never been to Jamaica (the island, that is), but I have been told I made a credible jerk sauce, which I use as a marinade for chicken and pork. I use white onion, garlic, fresh thyme (stems and all), allspice berries, black peppercorns, scotch bonnets, brown sugar and/or molasses, soy sauce, white vinegar, and maybe some other stuff but I haven't made it in a while (it keeps well in the fridge). Mush it all up in the blender; it will still be fibrous, although very liquidy. Alas, I've never been able to grill the meat I marinate in it. But the stuff is pretty tasty baked. (I prefer it to many NYC restaurant jerk sauces I've tasted -- they tend to be one-note.)

Well, I WAS going to say 6 more -- but then at the bank they were holding a bazaar for the March of Dimes, and, well, you know. So in addition to: Tradewinds and Coconuts by Jennifer Brennan Cooking with Steam by Stephanie Lyness (didn't she work with Suvir on his book??) Traditional Food from Scotland: The Edinburgh Book of Plain Cookery Recipes Taste of Eritrea by Olivia Warren The Art of South American Cookery by Myra Waldo (whatever became of her?) and Mayan Cooking: Recipes from the Sun Kingdom of Mexico by Cherry Hamman I also have Real Stew by Clifford Wright. The first bunch are all on sale, deeply discounted, at Jessica's Biscuit. (edited to add link) Oh, wait -- and 3 more to review for TDG!

Okay: I printed out everything here so far (thank you, thank you!!), and some of the stuff from WW Cheap Eats (or is that out right now, so I could pick it up tomorrow?). The only time I absolutely have to be at the conference is when HWOE does his panel, Sunday morning. Other than that, I'm free days (with a car); will probably have one dinner with other conference folk (the raison d'etre of this thread) and have no trouble bringing HWOE along to meet other eGulleteers (he DOES like to eat AND talk ). We'll bring our laptop, so I will be able to get online occasionally. Has that Saturday Market indeed started? If so, and if anyone is going, may I meet you there and tag along? ExtraMSG, you still up for getting together?

FYI: This book is a finalist in the First Book [by an author] category of the International Association of Culinary Professionals cookbook awards, announced yesterday. (For the complete list, including baking books, look here.) It is also nominated for a James Beard award in the baking category. So apparently some "noted authorities" also like this book a lot.

Bringing this back up because we will be smelling the roses this coming Friday! I may have a car at my disposal, so if I have to drive out somewhere to meet anyone, I can.

Also try Asia Market on Mulberry Street, just above Bayard, in Chinatown for some of the fresh items. And I know I've seen all the leaves and the lotus root in several stores in Curry Hill (27th and 28th Streets, between Lexington Ave and Park Ave South -- the cross streets around Kalustyan). Have you posted this request on the DC area board? DC is closer to Baltimore than NYC, and I'm sure all those items are available there as well. Or if all else fails, pm me and I'll bring all that down from NYC on Wednesday the 21st. Seriously.

Friday: Sliced chorizo and longaniza in reduced red wine with onion confit over Mashed green plantain with LOTS of roasted garlic puree Salad, vinaigrette Beer Saturday, after a hard afternoon of a focus panel, tasting a friend's potential food products : Was planning on doing macaroni and cheese to accompany frozen crab cakes but got home so late ended up making spaghetti with clam sauce (lotsa sliced garlic, oregano, and olive oil; a little red pepper flakes; a splash of the dinner's wine; 2 cans of clams and juice; and a lot of chopped parsley). Salad, as usual made by HWOE, vinaigrette using basil vinegar. Paumanok Barrel-fermented Chardonnay, the last of the 2000. And that rare occurence: DESSERT! -- Pecan pie (Yes, THAT pecan pie ) and decaf espresso.

:jealous: Beautiful kitchen and dining! :jealous: Great photos of the market! :jealous:

So glad you had good company and a good time! Everything sounds worth trying -- especially the magic words: ethereal gnocchi! We'll be near there tomorrow afternoon, but not able to eat there anyway. But now it is WAY up on my list of places to try.

Yeah, that WAS supposed to be humor. We had a big, um, discussion about that a few months ago. I was going to suggest coating it with a mixture of white miso, roasted garlic, and either oil or fat trimmed off the outside, all pureed together. Worked well on beef roast, would probably do well on lamb as well.