Suzanne F

For light, fluffy mash, I prefer russets/Idahos -- something starchy, not waxy or wet. The dryer your potatoes, the more butter and cream they'll absorb. Mmmmmm. At work, we used to boil them skin on, peel while hot, dry the chunks a bit in the oven, put through a food mill with pieces of butter, and then mix in sour cream. At home, I usually bake them and scoop out the flesh while they're hot; this way I have the skins to crisp up, yum. I stilll use a food mill, although I just bought a ricer. Food mill is easier with larger quantities. As everyone else has pointed out, never, ever the food processor! You'll burst the cell walls and have a gluey mess. If you mill/rice boiled potatoes plain, put the potatoes back in a pot to dry them out (stir and keep an eye on them, so they don't burn). Then you can beat in your butter, sour cream, cream cheese or equivalent, seasonings, etc. Softened butter, hot milk or cream, room temp cheese -- so that you don't cool it off much. Then try to keep them hot until serving.

Mikeyrad: We certainly shared opinions at my end of the table. But I don't think that did anything bad -- it helped me refine my own definitions. This did not lead to groupthink. As the BCer who got shot down for proposing an objective scale (very nicely, though), I ultimately agreed that the ratings should be based on each individuals' palate. Not at all scientific that way, but after all, can you imagine trying to get a zillion eGulleteers to agree on ANYTHING? To put it another way, we're not looking for the objectively best burger in NYC; we're just considering the available burgers and analyzing their appeal (or lack thereof) to each of us individually. Then we roll it all into one number. I'm not entirely happy about that part, myself. Sure, we're going about this much the same way as the NY Times: rating without explaining our criteria. But then that's what this thread is for: to explain our likes and dislikes. I haven't looked at the summary evaluation, so I don't know if each rater is identified. But that would probably be good, so that others can see what we each thought separately, and go by the folks whose palates are similar. For the record: I prefer my burgers very rare, with a thin, well-charred crust (aka black-and-blue); I want it juicy enough to not need any condiment for moisture; I hate grease for grease's sake. Some is okay, but not much; An unsalted burger is anathema. Meat needs salt to bring out the flavor; All other seasonings are optional, and will not be counted toward the score (unless they cover over the flavor of the meat); A meaty aroma is very, very important. Smokiness from a grill is a plus; The bun should fit the burger, and should contribute flavor and texture to the whole. It shouldn't just lie there; and of course it should be fresh. (edited to futz around with punctuation and capitalization )

I'm about to post a recipe for Green Tomato Jam in the eG Recipe Archives. It's from General Foods. Very simple, just tomatoes, lemon juice, sugar, and pectin. I screwed, um, played around with it, adding lemongrass and finely julienne lime leaves when I tried it.

Green Tomato Jam Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars. This recipe is adapted from the General Foods Consumer Center. 1-3/4 lb green tomatoes 1/2 c lemon juice 7-1/2 c sugar (3-1/4 pounds) 2 pkg (pouches) fruit pectin jell Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice. Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals. Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor. Keywords: Intermediate, Vegetables, Condiment ( RG731 )

Green Tomato Jam Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars. This recipe is adapted from the General Foods Consumer Center. 1-3/4 lb green tomatoes 1/2 c lemon juice 7-1/2 c sugar (3-1/4 pounds) 2 pkg (pouches) fruit pectin jell Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice. Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals. Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor. Keywords: Intermediate, Vegetables, Condiment ( RG731 )

It's too late now, but for future reference: you can use a plastic bag (preferably a nice heavy one) as a pastry bag: just load it up, clip off a corner, and you're good to go! I think the kids of some friends of ours are at UBC; these friends keep telling us how beautiful Vancouver is. I really look forward to reading your posts.

And regarding Mark's results: is "subdued bouquet" to be counted as a positive or a negative? To me, subdued bouquet is a negative. But, hey, I'm just a girl who likes bitter tastes.

Ohh, ooh, I'll be up in that neighborhood this Thursday. Thanks for the heads-up!

In the spitbucket?

Mussels steamed in Paumanok Festival Chardonnay with shallot and minced celery; finished the broth with homemade garlic/herb/lemon butter Baguette (sourdough?) from Tom Cat Bakery Salad (but of course) of watercress, radicchio, Boston, and parsley, with creamy roasted garlic dressing To drink: Paumanok Barrel Select Chardonnay (better than the Festival)

It's probably just wishful thinking to expect anything juicy (other than the pork ). It has been my experience meeting other eGulleteers live that this bunch, for all our talk, would make a boy scout meeting look like an orgy. Oh, maybe that's a bad analogy. But you know what I mean. eGullet is good folks. Mostly. Edit: Oh. My. God. Did I really gush like that? I apologize to all eGulleteers for making everyone sound like Little Goodie Two-Shoes. I suppose that in our hearts, some of us lust for more than just food and drink. After meeting some others, and seeing pix, I know I do. (Don't worry, HWOE, I'll always love you. Best. )

Of course there are real, physical ways to determine whether or not there are actual chemical changes. But Dennis is not interested in that, if I read him correctly. He's only looking for perception of change; to him, perception IS reality.

Oops. I fixed it. Well, as I once wrote in a newsletter: "The editor need help." But I disagree with you about the regularity: people with dynamic (= not fixed?) schedules just might find that they could make it sometime, because they'd be able to work it into their sked. Then again, no one has said that there can't be ad hoc meetings. And we never resolved whether there even has to be a minimum number of members present, let alone how many a quorum would be. So in theory, unless decided otherwise, anyone could rate a burger anywhere, anytime -- just so long as they used the approved rating system. OH dear, this is all sounding too bureaucratic; reverting to my roots, I fear. And as long as I'm here: Picaman: that water buffalo yogurt I mentioned is also available at Gourmet Garage; the brand is "Woodstock." Hope to see you and Kirk the lurker at more events!

Please, all you lucky people who were there, tell us all about it when you get home. We unluckies want to know EVERYTHING, what you thought of all the food, who did what with/to whom, everything. Please.

Not a cookbook, but yet another guide: The Vegan Guide to New York City.

I like the idea of a regular day and time -- so people can plan. Of course not everyone will be able to make it every time, but that's good -- we'll have a wider diversity of palates and opinions. Forkandpen, your pix are just fine for the first meeting, especially given the lack of light; everything is open to revision. And picaman, again, terrific work on the form. I got a couple more instant-reads today at Broadway Panhandler's sale -- ON THROUGH TOMORROW!!! -- so we'll have 5 of them when I can bring them. Maybe I'll leave one with our Fear-elyse Leader.

Okay, okay, I apologize for being such a tight-ass. But may I add the one right word, le mot juste for this whole thing? AWESOME!!!!

Uncalled for, Rachel. The time then was for the people involved in the design to check. And the word is grammar.

[schoolmarm mode]Um, Steven, I don't think enormity is quite the right word here. ("an outrageous, improper, vicious, or immoral act" Webster 10). Even though eventually they acknowledge it as "A quality of momentous importance." And while I'm being a fussbudget, much as I hate to mention it there is a misspelling on the commemorative gear: should be "mangez" not "manger." [/schoolmarm] Party on, y'all!

Twas not I. On either expressing that bit of wisdom, or on having Guinness. Whoever pointed that out is absolutely right, though. And I realized that it might be rare that the timing from order-into-the-kitchen to first-burger-out will be as good a measure it it was today. It worked perfectly because ours were the ONLY orders at that time; but if a place is busy, it won't be as accurate.

Why does everyone boil the sweet potatoes? Wouldn't the flavor stronger -- and the moisture content less -- if you bake them? And as for the sweetened condensed milk: KEY LIME PIE, what else?

Oops. Well, at least I was close. And didn't turn it into anything embarassing. Waterfront is on Second Avenue at 30th Street, right on the corner. Yeah, yeah, tommy's so dreamey.

Dennis: So are you saying that some (unknown) metal is able to block the effect of "Rare Earth Neodymium Iron Boron magnets - the most powerful magnets available"? May I make a few small suggestions? If you are trying to sell to people who know something about wine, you'd better at least be able to identify what you used for your test(s). Remember that if you are leaving "bitter tannins on your pallet," as you said back on 10/4 at 11:50am, you are spilling the wine, not tasting it. Since some of us wait, and read whole threads at once, you really should not say "I am now engaged on a day to day basis, selling Wine Clips" in your first post (9/26, 7:10pm) and follow it with "And I'm not a salesperson. Just a cheerleader." ten days later (10/6 at 10:52pm). And may I ask: From its design, it appears that the clip is meant to work only as the wine passes through its internal magnetic field. That is the logical inference from having the device merely on the neck of the bottle. In which case, the rest of the wine in the bottle should remain unchanged, no? So would it not be more efficient to have a full-body version of TWC, that affects the entire contents at one time? (Forgive me if all this is explained on the website; I have not been there yet.) I do look forward to all reports.

He's the one biting his tongue in anticipation, I mean concentration, as they prepare to turn the pig. Or maybe he's sticking his tongue out at it. Can't tell which. How did Dean2 and Maggie manage to keep such straight faces? That must have been one fast shot!