emmapeel

That's right! She did use baking power and soda. So she couldn't have been using self-rising flour. Great! This is very helpful. (The secret unfolds...)

Thanks for the info Mulcahy, Murray's is one of my favorites too, and I have not had their chopped liver. Their tuna is also really good, as if I made it myself.

I am speechless. Really. I have so much to say that I've said nothing so far. This is truly an amazing blog. The food, the photos, but today's art was the pinnacle of surprises. Thanks so much Lucy. You are terrific. I love the early morning photos in front of the window, showing all the light, the wrought iron, the bowl of coffee, and (today) the fog. If I had the courage I'd sell everything I own and leave for Lyon immediately.

*bump again* I am hankerin' for some good biscuits. I have a question for the Southeners. Must I use White Lily, Martha White or Red Band flour? Does anyone have experience using national brands and getting a good result? My mother made fantastic biscuits (she's from Alabama.) Although she had plenty of kitchen tools she only used four: A knife, a colander, a mill and a biscuit cutter. I know she used Gold Medal here in New York, but I don't bake as well as she does, and suspect she adjusted ingredients, technique, etc. to accomplish biscuits that friends still mention to me 30 years later. And I know she used lard early on and Crisco later. My brother and I have never been able to get the recipe from her...I'm sure you've all known someone who says..."about a cup of this, a pinch of that..." If I must I will order White Lily from their site, unless someone here in New York knows where I can get it nearby.

...and I used to think I could never have enough bacon! Now I know that just isn't true... At least they could have used good bacon.

How about The Cook the Thief His Wife & Her Lover? I don't know if you'll want to eat afterwards, it's a little bizzare. It's somewhat like a Kitchen in Hell and satan is the chef. But it's beautiful to look at and the music is great. Then there is The Scent of Green Papaya, a Vietnamese treat. They do prepare meals, but not often. When they do, it's really interesting And last but enjoyable is Who Is Killing the Great Chefs of Europe?, a late 1970's comedy in Paris! Mmmmm. It has absolutely gorgeous banquet dishes.

I marinate the chicken (refrigerated) in vingear, juice of one lemon and garlic for as long as 2-3 hours. At this point I could roast the chicken if I chose, but if I'm frying it I use instant flour (Wondra) and season it with salt, a lot of pepper and some garlic powder. I dredge the chicken in flour only (no egg). In a cast iron skillet I pan fry in peanut oil, or Crisco, with a bit of butter added to the oil. Initially the oil is very hot. I test it by flicking flour into it to see how it responds. If it turns brown immediately, it's too hot. Once it begins to get a crust, I turn down the flame and let it cook through. I would like to try this poaching method. Very interesting....

Fifi, thanks for the recipe and instruction. The photos are excellent for giving me a clear idea about the process. (I'm sure my cracklins aren't gonna make it into any dish. )

I think there are still good shows on FN, but Sara's was informative and she would bring on guests that had specialties. As Jason said, watching Cooking Live was not just watching someone create dish after dish. She would take a subject, i.e., sauces, spices, knives or pots and teach, much like eG's Culinary Institute. These days on FN, most will not show you how to cut up a chicken, clean a fish, or how to fillet. Maybe it's because most are past all that, but I'm not. I do watch Good Eats and Essence of Emeril for information, but mostly I'm watching the Fine Living channel, their other enterprise.

Absolutely. I can make more money, I can always make new friends, but I can never make more time. Time is the most valuable thing I have, and for a "friend" to make me waste it, is unforgivable. I don't give them a chance. I enjoy going out to restaurants, and I want it to be an entertainment, not an issue of superiority and inferiority.

Or maybe, better yet, a new food channel recognizing that they currently have a great chance to compete.

Robyn, I'm not sure what a kid's size is, but if you wear a 35 or 36 you can get a red Super Birki here. Since they only have the two sizes, I'm sure it's discontinued.

The one restaurant that we return to frequently is Locanda Montin in Dorsoduro. It is not fancy but not plain, and the food and service are quite good. If you are there during the months the Garden is open, it is a wonderful experience. To eat there, towards the end of lunch service, has that slow, calming effect that only Venice can offer. Eating in the interior dining areas is just as nice; the walls are filled with artwork of artists that have stayed in the rooms they offer. Not far from Taverna San Trovaso, which I think is fine but not outstanding, Locanda Montin is not as busy and it is a wonder because I have only had excellent meals at Montin. But then again, I only travel to Venice off-season if there is such a time. It may be because the only way to find it, is to look for the lantern above the door. Maybe it's a Venetian secret, as there does not appear to be too many tourists. Does anyone know? It has wonderful seafood, pasta, legumes and solid Venetian fare. About the service; how is it possible that Italian waitstaff are available when you need them, but otherwise invisible? I just love that.

I'm sorry to see Sara go. I love her shows. I thought Cooking Live was great and wondered how she could have the stamina to do a show like it every night. When she started Sara's Secrets, I didn't watch too often, but what I've seen I've liked. I've learned a lot from her. I find it hard to believe Sandra Lee's show exists. It's horrible and offers no information.

I admit that when I am at the bar, I never tip more that $1 per pour regardless of the price of the cocktail except for the time I was at the Penisula Hotel, ordered 2 shots of Jack Daniels for a friend and myself. I placed $40 dollars on the bar (thinking we'd have another round) and the bartender returned $12. I was so stunned I left $5. I have not been back since. I guess that's a good way to keep the riff-raff out! Really nice bar though.

That is such a great story, Ling. It reminds me of what being a child was like. But my Mom always gave us celery to keep us quiet when we were begging for food, that or a carrot. I like it alot. What I find weird though, is the smell of it lingers on the hands, even after washing, like onions or garlic. That I don't like

Am I the only one who starts calling the late guest after 10 minutes? After standing in the blistering heat on a New York sidewalk for 1 hour and 15 minutes once, I swore I would never wait for anyone longer than 20 minutes and I stick to it. Standing there, completely wilted (we were not meeting at a restaurant but going to one, and it was before cell phones) they approched, walking slowly, laughing with one another, and completely oblivious to the time. Had I not mentioned how late they were, they never would have apologized, and they glared at me as if I was overeacting. Also another thing that doesn't work is telling the chronically late that the reservation is earlier than it is. We did that once, and it was the one time they actually showed up! And then they caused a huge scene at Tao ! It was funny ! It gave us the opportunity to say "See how it feels..."

Tip-Top Shoe Store on the Upper West Side. Or have you ever tried the Birkenstock website, or QVC? If you want the plastic ones, I think the website is better. I also think Orange is discontinued.

Thanks for the photos, they are wonderful... by the way, what is peameal bacon?

Is the Monte Cristo American? (Answering my own question - Yes it is. Who knew!) For your Cobb Salad, I'm adding the Green Goddess dressing.

Oops, of course they did. I overlooked them. Thanks.

Yes, I would have to agree that it is the south that has contributed the most dishes to American Cuisine. I think it's because the economy grew from there and the Africans, Irish, and British all added something to the pot, but something new evolved. New England dishes are an evolvement of English cuisine. Does anyone know why the south is big on frying?

Fried Chicken, Corn on the Cob, Collards, Southern-Style Potato Salad, Mac and Cheese, (Origins not American) and Coconut Layer Cake (Origins not American) and Sweet tea. While I'm at it, I think the origin of the burger may be german, but the meal you describe is so culturally American, I can't argue with it. I too, struggle with what identifies a dish as being American. Maybe we don't have anything yet, we're so young a country/culture.

Is is some kind of meat, like pork, en croute?

Whatta Kid is right. That is very thoughtful for such a young man and I'm impressed. Regarding the original issue, I would probably do nothing now. I'm not a mathematician but it seems your group is at about 13-14% total tip? Not terrible if my math is somehow correct. (And I doubt it ). I know the service was exceptional, but things happen. I never considered not tipping on drinks, because drinks require the service of the waitstaff (ordering from the bar, delivering, watching to see if the diner wants another, etc). I also adjust the tip depending on how long I've used the table unless the restaurant is empty, (such as an airport).