Peter the eater

Great question. One of my oldest and greatest food epiphanies came in 1984 when I was hitchhiking around Italy. I was at the Ponte Vecchio feeling tired, hungry, hot and thirsty. I bought a plump deep-red tomato warm from the sun and ate on the spot like an apple. I almost cried it was so far beyond ant tomato I'd ever had. I can still taste it.

Congrats! All the best arguments have been made. I VacSeal food for canoe trips and general camping to keep the weather out and the freshness in. How about wrapping presents? Practical jokes? Can you explain?

Cervelle de veau in Aix-en-Provence, summer 1988. Bicycles, red wine and romance.

Shop in New Hampshire.

Thanks for the coffee lesliec, it is appreciated. Here in frozen Atlantic Canada we're just now into a fortnight of school break and I've already made my family watch all three LOTR films plus bonus discs. That path was a dead giveaway. Compared to other land proteins like beef, pork and chicken how common is lamb for supper? Leg roasts mostly? Does mutton make it to the table?

I hope it is lesliec. A Twin Peaks foodblog could be a freakishly good consolation with the damn fine coffee and pie and so on.

A Kiwi?

Bummer, that Experimental Kit Artistre says "Shipping for this item is only available within the Continental U.S."

You just reminded me how much I enjoyed Two Fat Ladies.

I don't miss Zima.

Clear the track for Eddie Shack! I miss the Pop Shoppe. I also miss walking to The Hot Stove Lounge at Maple Leaf Gardens for a giant steak before the Hockey Game.

Extra crunch can come from uncooked noodles such as crumbled ramen on a salad.

For those who may have missed it, check out Chad Ward`s An Edge in the Kitchen over in the Daily Gullet. Since reading the book, I use a two-sided dry stone on my kitchen knives and wood chisels.

Wow. My guy sells a single partridge or a six pack of quail for $15-20. Flavorwise, I'll take the quail. Roasted whole, with bacon.

Bacon bits.

I've really enjoyed following along as we welcome Chinese Year 4708, but it will be weeks before I stop writing 4707 on my cheques. We had a snow day yesterday so the kids and I made a ton of food inspired by the Chinese New Year. Their lunches today include 18" green beans and winter melon. Can you find actual rabbit on menus this time of year?

That mackerel looks identical to the ones I get in my bay. And that Garoupa is exquisitely reticulted, never heard of them.

I take acid reflux meds for dental reasons, and to avoid the occasional burn. Constant low-level acidity was eroding my teeth enamel from the back like you might see with a bulimic, which I certainly am not. Rabeprazole works for me. <Edit to add Rabeprazole = Aciphex as in Paul Bacino's link above>

Watching the starch molecules unwind in a warm wet environment before screaming for more stock.

Most prized kitchen possessions are often revealed as avatars. I apologize if that sounded like a fortune cookie.

Wipe daily, scour weekly.

I'm surprised its not your big Butcher Block that you found on the street. Good memory Randi! I can still put that one in the other topic Great kitchen gear you've found in the trash.

I'm going with my copper pot set. 13 pieces from Ruffoni in Italy which I bought secondhand and unused. In fact, those pots are how I found eGullet 6 years ago. They are as functional as they are beautiful.

Okay. outside the shack the shack ceiling with rods woodstove in shack cabin kitchen with big propane stove

My wife keeps Bon Appetit and I keep Fine Cooking. Everything else gets chucked or goes the way of the garret.