pariah_kerry

At a recent cookout, our friend brought a gorgonzola/cream cheese spread with fresh figs for dipping. It was pure heaven.

Food Lover's Companion cites both pronunciations; someone let Holly Moore know so he/she can bust off an angry email.

It's amazing what they can do with plastic; the mean, the "refreshing taste of plastic".

Beast in the Belly.

rough trade and cheap motels

We rarely watched tv during dinner at the table growing up. My parents were adamant about having family dinners. Now when I go to have dinner with my parents, they always have the tv on and my mother shushes me when she sees something she wants to hear!

Sacre Bleu! One of my friends at school lives in a building that overlooks this establishment. When we're out on his balcony drinking beers, we all spit on it. Of course, we spit on a lot of things from there. That's my girl.

I have a friend who falls into traps of belief, regarding large chain restaurants as legitimately good restaurants and touts consistency and the size as determiners of quality. She recently talked of Grand Lux with glazed eyes, speaking of its menu and the staff of 100 servers. Sounds like a nightmare to me. It's very true that many people believe if a restaurant is on/near Michigan Ave, it's a sign of quality...very frustrating.

I have my Grandma's "White House Cook Book" published in 1911. The pages are brittle and brown, the spine broken...It has great photos and many recipes for pigeons, squirrels, and "mock" ice. It has months worth of menu plans: a Monday Luncheon: Sliced Head Cheese, Bread Omelet, Parsnip Fritters, Cold Slaw Graham Bread, Mince Pie, and Tea. It also includes many home remedies for the sick including poultices, a section entitled "How to Use Hot Water", and one recipe that "is worth ten times the price of this book to any female requiring the need of these regulating pills." Other "toilet" recipes include how to make soap, antidotes for arsenic and opium, and great tips on etiquette. I forget how much I love this book.

the last of my red beans and rice...

That was some brutal imagery. Whatever you do, involve puppetry. You could do "Les Guignols de l'Info" for food. The Bourdain puppet would have to be the flagship episode.

Nice bottle Fat Guy...now keep it next to Mrs. Butterworth (or Ms. Butterworth if you watch The Simpsons). In Bonaire, they had a green herbal liqueur called Pisang in a lot of the cocktails. As I recall, it is best when blended into foo-foo drinks.

No way. It would be a different drink altogether. But I bet it would taste great though. The Matchbox in Chicago does a gimlet with fresh lime juice and a powdered sugar rim...but I still prefer faux lime juice for my gimlets and fresh for my caiparinhas (sp?).

And this one time at wine camp...

My entire family are rabid sports fans. At my birthday dinner, my father brought a walkman and listened to a hockey game throughout dinner. Conversations were peppered with updates on who scored, etc... Love him, but I wanted to kill him.

I look at it this way: more for me!

I imagine it may just be an aversion to the thought of raw meat and the mad-cow/ e-coli scares of the last few years. Most of my American friends wouldn't dream of touching steak tartare and I still find many people (namely everyone in my family, but me) scared of eating sushi. So who knows.

24 Hours...a concept unknown here, I'm jealous. I had Korean on Friday night and talked with the chef about yuke. She is going to prepare it for us next time we go. She said in her experience it is a dish that the older generations prefer. She said the younger people don't like the idea of raw beef. Regardless, I'm psyched. I crave Korean all the time now.

Buh...wasn't there a Chudge thread: fudge made from Velveeta? Gah

My dad introduced us to pouring milk over cake when we were young. I think it was a Depression-era thing he was raised on. We still offer cake "in a bowl with milk" to other family and friends who think we're nuts, but it's great.

I love chocolate dark and bitter...like my heart. I like Jerry's Chocolate Oranges (only the dark chocolate, though) Has anyone tried Vosges chocolates? They make awesome truffles with different spices and other flavors: cayenne, wasabi, jasmine... really wonderful.

They taste like soap in a good way... In an antibacterial way, an Irish Spring way (I likes it too) or a cilantro way?

I like golden raisins in a Gewurtztraminer reduction with foie gras.

I'm glad you asked first, elyse! I thought I was the only one not in the know . . . Emo-emotional hardcore, a derivative of punk. Started in D.C. in the 70s/80s...though the stuff you find today is nothing of the sort that was actually listenable. sorry to get off track, but could you pm some examples? I thought this was RAEL rock... I like cinnamon raisin toast, or golden raisins I like a nice, pliable filet: it's a texture thing, like Taco Bowel Burritos I like Andes mints and those girl-scout cookies I like a nice cab too...especially without the rearview mirror pine tree (ba dum bum) I wonder what all the processed foods would taste like without the "real, natural flavorings"...how to describe the unmasked flavors of guargum, polysorbate 80, and my personal favorite: xanthum. would it be like Matrix gruel? I like the faux flavors of all Jolly Rancher candies: it's when they market them off as martinis that kills me. Boo Miracle Whip Boo Marshmallow Boo McAnything