Suzanne F

The Odd Couple: SobaAddict and Mrs. Dash first episode guests: Justin Timberlake and Janet Jackson

No grill? No problem! Get yourself over to any kitchen store and buy a cast-iron grill pan (I love my Lodge, but others like Le Creuset, too). Season that sucker, and then you will almost forget about the mess and hassle of charcoal! Pound and brine or marinate the chicken breasts, heat up that pan as hot as you can (and preheat the oven, too), slap that chicken on the pan, let it get marked, give it a 90 degree turn and complete the "quadrillage" (diamond pattern); flip it over and stick the whole pan in the oven to finish. All told, not more than a few minutes each step: you want to let the chicken stay nice and moist. What can I say? I love my grill pan!

Ooh, that's earlier than I expected. Great! It's really a delight, both for the recipes and for Fergus's voice. kitwilliams: you might not be able to; it's been almost impossible to find there! But if you get a copy, let us know, please.

That's where Obeca Li was. That block of Thomas is narrow and dark, and anyplace on it is starting with several strikes. Never take an "opening date" literally. Especially if the owner tells you. (Look at the legal battles going on now between Rocco and Jeffrey Chodorow.)

Looks as though no one did. And even if someone had, she probably wouldn't have said. But she did say this in response to Fat Guy asking whether she looked at eGullet much: Note the last sentence. Tease!!!

FWIW, Diner's Journal today (Riingo) is by Sam Sifton. I've stopped trying to read the chicken entrails, though. After all, I was one who said George the First would never win because who would vote for someone who looked like he'd married his mom?

You need chicken soup, preferably a Southeast Asian version with lots of chiles. Or pho (which unfortunately is too short a word to do a search on here). And hot tea with honey, lemon, and whiskey. Feel better soon.

And I say: mucilaginalicious! Yes. Andrew: YOU I like. Sam: Wait, he says "mucilaginalicious" and you like him better than me?! Aw, jeez... Only because he's right and you're wrong. I'm not sure I would apply "mucilaginalicious" to natto, though. At least you and bergerka agree. Have the ferrets ever tried okra? I'll be they'd look adorable holding it in their little paws, turning it around and trying to figure out what to do with it.

And I say: mucilaginalicious! Yes. Andrew: YOU I like. Sam: May I vote again?

It's also been a while since I was there, but their $30 prix fixe (if they still have it) is a great deal for someone with a not-so-big appetite. Which is to say, the portions were smallish, but the food delicious. And as I recall, one of the dessert choices was their excellent housemade yogurt. Mmmmmm. Please wish you parents Happy Anniversary for me, too.

Bill: yes, that was sappy. Very sappy. Also 100% true about eGulleteers. Dean: those who have had gastric bypass surgery know that feeling as "dumping." Those of us who have not, know is as uuuuuuuuuuuuggggggggggggghhhhhhhhhhh. Any which way, hope the feeling is long since passed.

Dear GSBravo, Do you mean you want to get into a philosophical discussion on the fallability of human beings? I think it's because we're all so smart and multitalented and have such diverse interests that we just, um, lose focus sometimes. You know, we're distracted momentarily by the vastness of the universe, or something or other. Or else we're too sleepy to turn on the light. (Literally)

It could be the cheese itself, assuming that you used a different piece of cheese from the earlier times you made it. As an organic ingredient, with natural, seasonal variations, cheese may actually BE different from time to time, and thus react differently. Also, assuming the cheese is shredded or grated, did you add it the same way, so as to spread it out, or did you maybe add it in one glump this time? Marlene's suggestion is a good one, and also accomplishes what ExtraMSG says, since commercial cream cheese has starch and binders in it. I almost always add some to my cheese sauces, for exactly the same reasons.

Ya you betcha. And that goes for HWOE, too.

Whatever filling you end up using, follow this advice. It will save you the heartache of the filling bleeding out into the frosting.

Does anyone else think it's funny that Nesco says: Boy, that tells you who their target audience is, like nothing else!

Hey, come on, JJ, be brave! If you find yourself in that situation again, just lean over and talk to him. He's just the kind of person we want here! (Well, one of the many kinds). I've had great conversations about the finer points of Detroit Coney Islands (hot dogs with "chili" and onions) just because I started talking to a neighboring table (this in NYC and DC).

Phlawless, that was one beautiful consomme!!! And all, looks like a good time should have been had by all -- and was! Thanks for sharing (vicarious) with us.

Fifi, thank you for inspiring tonight's dinner. I split a cornish hen, put it in the slow cooker with a jar of piperade, the last of a jar of Newman's Own marinara, sherry vinegar, 3 kinds of paprika, and some adobo seasoning. Thickened the sauce with yogurt/cornstarch; served the whole with bow ties and steamed green beans. Very satisfying.

Me too. We lived in Detroit for a few years, and among the good things about it I can count on 1 hand is eating smelts. Lop off their heads, gut them, roll them in seasoned flour and/or cornmeal, and fry them. A perfect vehicle for tartar sauce!

FYI: I made some 2 years ago, substituting a sugar for about 1/4 of the salt, topping it up with extra lemon juice, and keeping a weight on the lemons until they settled down of their own accord. I keep them in the fridge, and the last of them are still fine.

Precisely. One of my favorite shrimp dishes to make at home is a version of Mosca's "barbecued" shrimp -- actually slowly poached in spiced olive oil, to the point where the shells soften up to the consistency of softshell crabs. What a waste of flavor it would be to not eat them. And the batter-coated tails of fried shrimp -- Yum. Crunch. Texture is good.

Tried the ddl in hot skim milk last night: YES!! And it works very well in a cafe con leche, heated/melted into the milk in the microwave. When I use up the jar, I'll probably make more with the ancient cans of scm in the closet. Which, by the way, start to caramelize on their own after a few years (I've made some pretty weird-looking key lime pies).

I usually eat the tail shells. More roughage. I will also pick up almost any solid food with my fingers, as long as I'm not in some swell surroundings. There is no joy equal to touching food and licking the juices off one's fingers. Or having them licked off, but that's getting into something else entirely. Sliding food can be good for a laugh, though. I once made super-sloppy burgers: hamburger, cheese, bacon, salsa, avocado, on English muffins. About 3 inches thick. HWOE picked it up, tried to take a bite, and the whole mess shot out of the muffin toward me. Well, it was one of those you-had-to-be-there things.

For those who came in late and don't quite get the standard of measurement: And we haven't even reached the 1-year anniversary of this thread!! (February 20).