Carolyn Tillie

Okay, I gotta know... What's on the sandwich?

What about cioppino? (Not just for tourists anymore....) I second that motion!

See's is Los Angeles born. Amen, brother. But there's always Ghiradelli!

Naaah -- I'm just stubborn enough to want to prove a point. But thanks all the same!

Merci, beaucoup. Noting my signature line, this particular film is close to my heart so it was a matter I feel rather passionate about. (At one point in my checkered past, I was involved with a chap who writes and performs music scores for the restoration of silent films so I've seen lots and lots and lots of movies... I'm even sick enough to have a TV in almost every room JUST so I can watch old movies). Perhaps some day we'll meet in person!

Shiro, Chinois on Main, Parkway Grill, et al. Interesting.. How about Cobb Salad? Being reminded of what was invented in San Francisco by Squeat, Cobb Salad was invented by the Brown Derby in the 1930s. Very Los Angeles, n'est pas?

Okay, I tried for an informed opinion and wrote the following e-mail to Tim Dirks, noted film historian and owner of Filmsite.org: His response: Am I vindicated?

Yes.

Yes. That, coupled with the humor, keeps it from the noir-status for me...

How about omakase, deep fried catfish, smoked salmon pizza, bacon cheese burger, tuna tartare, garlic mashed potatoes and Hot Dog on a Stick? Okay, in my 12 years in the city, I can attest to having dined numerous times on all you mentioned except the fried catfish... (where did THAT come from?) I was tempted to say something that is akin to quintessencial California Cuisine like hamachi tartare with passion fruit coulis accented with pomegranate molasses zucchini blossoms and white truffle oil....

Los Angeles - Prozac or Valium (take your pick)

San Diego - Fish Tacos.

Fly me to Philly, and I'll do it...

Okay, I will agree to it being Noir Lite. I agree that it has many elements of Noir, but I think the overwhelming humor I find in the film sways me away from the dark, brooding quality that I usually associate with Noir ("I'd like to think you killed a man - its the romantic in me!"). Yeah, the chick's got a secret, but I'm not sure any of us (even those seeing it for the first time), believe that the evil elements within the film are going to win. The protagonist is genuinely good, not riding the fine line of bending towards bad.

I gotta take umbrage here, my friends. Technically, I don't believe Casablanca is truly film noir. I suppose it is splitting hairs and drawing a fine line, but "strictly speaking, however, film noir is not a genre, but rather the mood, style or tone of a film" which I don't believe Casablanca has. Just my humble opinion. We can discuss food now -- but I wanted to state the Casablanca came to mind when I was listing my other movies, but I dismissed it as not within the genre. BTW, I don't believe Whatever Happened to Baby Jane? is remotely film noir.

Actually, I don't feel bad when I eat foie gras - although perhaps you believe I should feel badly. I feel quite good - especially when I have a lovely glass of Sauterne to accompany said dish. And the "there's always something worse" argument works for me just fine, thank you. I don't need any other arguments. Lastly, I don't think that polarizing the two stances and putting everyone in the middle makes them hypocrites. I'm sorry that you do.

you are doing great---in fact, i'm tempted to flip all the cards and declare you the winner...anyone else want to take the challenge? Yeah, but have you decided what is going to be served at this party? And can you tell that I'm a manic film buff?

I think incredibly cruel is a relative term. Is the forcefeeding of ducks and geese cruel? Probably. But as has been indicated within this and other threads, the raising of livestock period for human consumption is inherently cruel. It is what it is. I am simply not going to anthropomorphize that which I eat. Do they suffer? Yeah, probably. Are people suffering? Sure, there is torture and pain and anguish all over the world in various forms. Can we stop all the pain and suffering of all living, breathing creatures? No. I pick my battles and my causes. I like foie gras. I like steaks and chicken and oysters and asparagus. I would rather help the people in Rwanda than duck in Sonoma.

From ChocolateSource.com: Licorice. I've never made 'cuz I don't like it. edited to add this link: Licorice.org -- a lot more stuff.

eggs in the occult One of my favorite images is the Orphic Egg -- I have it has a piece of jewelry and am in the process of weaving sterling silver as the snake around an ostrich egg to have the image as a three-dimensional sculpture: From Bryant's An Analysis of Ancient Mythology edited to add explanation of symbol.

By some accounts, not an egg at all, but a weapon:

You asked for it... Touch of Evil - Mexican Food To Have and Have Not - Fish. Lots of it. And beer (for Mr. Eddy) The Petrified Forest - More diner food. Gilda - More South American food but since this movie takes place in a casino, you could design appetizers in the shapes of playing card suits, etc... Laura - Lots of eating scenes in the movie (and a cocktail party or two). Dana Andrews and Gene Tierney also have breakfast together. The Woman from Tangier - Tagines Shadow of a Doubt - Very funny scene in which mother, Emma Newton, tries to bake a cake. Lady From Shanghai - Orson Welles plays an Irishman so you could serve stout. I like the idea of Chinese food only because Rita Hayworth speaks Chinese in the film... How am I doing?

Okay, you losers, you've asked for it: From The Big Sleep, serve Brandy. Or, Double Indemnity, lemonade for teatollers. (And there are all those supermaket scenes!) Notorious Champagne (or champagne bottles with sand in them...) The Big Clock - Creme de Menthe Gee, you guys are going to do a lot of drinking... Edward G. Robinson's Little Caesar - Caesar Salad. Mildred Pierce was mentioned - but she got her start making cakes and pies. Postman Always Rings Twice - Diner food (burgers, eggs, etc) The Bribe - South American food James Cagney pushes a grapefruit into Mae Clarke's face in The Public Enemy and Cheese -- remember Dead Men Don't Wear Plaid has a whole cheese undercurrent! Shall I go on?????

Indian-inspired Lentil Soup Serves 20 as Soup. I readily admit to fiscal irresponsibility. Inasmuch, I often find myself having to create something that will feed Shawn and I for a week at a time without costing a lot of money. We both like lentil soup and the following offering was a complete experiment that I am very thrilled with. 1/4 c olive oil 1 lb diced carrot 1 lb diced celery 2 lb diced onion 1 can (28 oz.) diced, peeled tomatoes 1 qt chicken broth (can substitute vegetable) 1 qt beef broth (can substitute vegetable) 4 c dried lentils 2 T Panch Phoron 2 Bayleaves Salt and Pepper as needed Fresh baby spinach leaves, to taste Heat olive oil in large, heavy-bottomed stock pot. Over medium heat, saute onions until translucent (about five minutes). Add carrots and celery and continue cooking another five minutes. Add Panch Phoron and continue sauteing to release the spice scent (a minute or two). The tomatoes, broth, lentils, and bayleaves are added. Bring to a boil and then reduce, simmering for a half-hour or until very reduced and thick. Add another quart or two of water back into the soup to desired brothiness. Salt and pepper to taste. Serve garnished with a handful of fresh baby spinach leaves. Keywords: Vegetarian, Vegan, Easy, Beans, Indian, Soup ( RG866 )

Indian-inspired Lentil Soup Serves 20 as Soup. I readily admit to fiscal irresponsibility. Inasmuch, I often find myself having to create something that will feed Shawn and I for a week at a time without costing a lot of money. We both like lentil soup and the following offering was a complete experiment that I am very thrilled with. 1/4 c olive oil 1 lb diced carrot 1 lb diced celery 2 lb diced onion 1 can (28 oz.) diced, peeled tomatoes 1 qt chicken broth (can substitute vegetable) 1 qt beef broth (can substitute vegetable) 4 c dried lentils 2 T Panch Phoron 2 Bayleaves Salt and Pepper as needed Fresh baby spinach leaves, to taste Heat olive oil in large, heavy-bottomed stock pot. Over medium heat, saute onions until translucent (about five minutes). Add carrots and celery and continue cooking another five minutes. Add Panch Phoron and continue sauteing to release the spice scent (a minute or two). The tomatoes, broth, lentils, and bayleaves are added. Bring to a boil and then reduce, simmering for a half-hour or until very reduced and thick. Add another quart or two of water back into the soup to desired brothiness. Salt and pepper to taste. Serve garnished with a handful of fresh baby spinach leaves. Keywords: Vegetarian, Vegan, Easy, Beans, Indian, Soup ( RG866 )