pennylane

1. Grits 2. Cheese biscuits from that place with the famous cheese biscuits - is it Red Lobster? 3. That corn with mayonnaise and lime that you get in Mexico 4. Cheesymite scrolls 5. Scallion pancakes 6. Malaysian parathas 7. Chanas from that place in Lahore where my brother says that girls can't go 8. Pupusas 9. Mozzarepas 10. Key lime pie with real Key limes 11. Meyer lemon pie 12. Truffles 13. A duck/goose egg - but it would have to be from a duck/goose that gave it willingly 14. Collard greens 15. Gooseberries 16. Huckleberries (unless these are the same thing as blueberries) 17. Paw-paws 18. Durian

Well, Hannah, I found your bread. It's called "pain du bois feuillete", just as you recall. It seems to be more or less the sourbread version of the rye bread at Delmontel. (Sorry about the next picture - by the time I saw how blurry it was I had already eaten the slice!) I must say I prefer the rye version. But this one is good too. Have you tried to recreate it at home? I would think it would just be a matter of making a sourbread dough and then laminating it, as for a croissant or pain au chocolat?

I guarantee that you will not be asked "how is you food tasting" while on your trip to Ohio. ← Matt, I can't believe that was your first post to the board, but I'm honoured that it was in response to something I said.

It's Delmontel's famous feuillete de seigle. It actually doesn't look as croissanty as it does in the picture... it looks more like a small round dark brown (rye) loaf, but then when you cut into it (or impatiently tear it open), the many layers are exposed. It has the texture of a croissant with the taste of rye bread (and it's also heavier than a croissant - I ate the whole thing as a snack the first two times I had it and the third time discovered that it weighed 200g). If you really want to know what the bread you had was, Hannah, why don't you tell me where this bakery was so I can track it down for you? Not many bakeries make this kind of bread so I'm not sure if it's really it's the one you had. But if it is, we can experiment together as I've also been thinking of trying to make it at home. I was also thinking of trying a pain au chocolat version. I love Nutella on rye bread so I think it would be a good combination.

Yeah, you can't list "buckwheat" and "griddle" back to back like that without making people (or at least, me) think of buckwheat crepes...

Was it this?

Was that you today at the marche, BradenP? With glasses? And a pink and blue striped shirt? And a friend? Obviously enough of a regular for Linus to say, "Pas de sandwich aujourd'hui, monsieur" as soon as he saw you? At first I was thinking, "It couldn't be." But then the friend looked at what I was getting and said, "What is that?" And the person who might've been BradenP said, "It's socca." Who would know that??

As a non-American who has never heard that particular question asked in a restaurant, I must say that it does strike me as a little weird. It seems... overly specific, somehow. I shall certainly be on the lookout for it on my next trip to Ohio this summer.

This has been an obsession of mine for a year now. I came to pretty much the same conclusions listed here except that I chose buckeyes for Ohio and Texas sheet cake for Texas.

Oh my God, is this the same guy who makes the socca? The socca is to die for!! I go there every week too!

There are just so many things to see and do in Paris, but one thing I think you should definitely do is get a crepe from a street vendor. I could tell you my favourites but it would depend on the area you're in. But if you see the guy making them fresh, they'll be good. (The warmed-up ones can also be good, but there's no guarantee.) The best time to get a crepe is after a night on the town. That's when it's easiest to stomach the greasy ham, cheese and egg variety. Otherwise, go for the classic banana Nutella.

I understand the point you're making, but are you saying that lobsters don't have consciousness? Surely they're a step above bacteria? And anyway, I'm sure most people eating live lobsters etc. don't have a degree in malacostracan crustacean neurophysiology. I may be wrong, but it seems to me that they really don't care whether lobsters feel pain. It's really just this attitude that's a little shocking to some of us, I guess.

Okay, so they're maybe suffering, maybe not. But is there enough of an improvement in taste to warrant this practice?

So I read this thing about how it was the National Cheese Day here in France. And apparently only 15% of French cheese is made from raw milk. That explains why I am always seeing pasteurised cheese here. I try to avoid it - is that the right thing to do? Is the raw milk cheese always better?

I do what Dave does and try to buy small quantities and eat it right away. I can get my husband to help if I give it to him with crackers and fruit and stuff. If I'm really desperate, I wrap the cheese in several plastic bags. I know that's a big no-no in the cheese world. But it really works. And frankly I didn't find that it affected the cheese much.