Carolyn Tillie

I'm surprised they state they are only distributed in Canada... I have bought them here in California (usually only at specialty shops). I don't find them coffee-flavored enough for my tastes, so I gave them up.

And popcorn that doesn't leave kernels wedged into your gums for DAYS... I've had to entirely give up on popcorn because I spend more time trying to dig out that slightly-curved piece of shell that jams itself up above the gumline!

And another to add to the list... Bosc Pear Dark Chocolate Port Wine

To post a link, click on the button just above this writing box with the http:// on it. It will bring up a script blanc for the URL. Once you have hit "okay" another box will come up so you can give it a name. Easy, peasy, Japanesey (to quote the character, Brooks, from Shawshank Redemption). Edited to add that I use Epicurious as a start as well... After that, I start to surf, depending on the recipe.

If memory serves, in the early days of Iron Chef (pre-Food Network), one of the commentators made a statement that the Holy Trinity of French cuisine was: Foie Gras Caviar Truffles and that any dish that contained all three ingredients was akin to Nirvana. Later, the commentator indicated that the Holy Trinity of Oriental cuisine (which I might debate) would be: Soy Ginger Lemongrass Driving to work this morning, I started pondering Holy Trinities. What are three tastes that absolutely complement each other, bringing all three of them to higher levels than they might be on their own? Are there any that are national-specific (what would a Swedish Holy Trinity be)? In no particular order, here are a few others that come to mind (for me, anyway): Liver Onions Bacon Goat Cheese Basil Sun-dried Tomatos Salmon Cream Cheese Capers

Tempura would probably work fine, but just about any batter will do. Panko!!!!

Yeah, I know that Alembic is not Cognac, but I do know that Shawn likes it and has purchased several vineyard-specific Germain Robin bottles, liking them a great deal. Before they went belly-up, he was also a big fan of Remy Martin's California version of Alembic (then-known as RMS Distillery). He is coveting a bottle of their version of an XO as it is no more!

At home, I drink TONS of milk (being the preferred beverage in my house, next to wine). I go through a half-gallon a day, on average. I never order it in restaurants because they don't refill it for free! I guess that is kinda silly, huh? I mean, they don't refill my wine glass for free, but I can easily go through two or three glasses of milk during a meal at home. Shawn calls me his "Dairy Queen" considering my proclivity for all dairy products (I'd commit suicide the day I become lactose-intolerant, believing there would be no reason left for me to live!).

Same here, Brooks... I've been there a coupla times and usually opt for sparkling water or iced tea (if it is good).

Hmmmm... THAT is an interesting question! All I know is that I bought Shawn really nice, expensive AND expansive balloon glasses for him to enjoy his cognac (it is not a beverage I particular crave or enjoy). THEN we went to a Cognac-appreciation course where they discussed the detriments of the balloon glass and the belief that Cognac should not be warmed up. We bought him some of the Cognac glasses. He tried both glasses side-by-side (just like we did when we started buying Riedel and Spiegelau wine glasses) and noticed a discernable difference. Enough so that now the expensive balloon glasses sit snuggly in their original boxes, not having been used since (four years ago!). I'll be interested to hear what you have to say after you've tried it (especially since I'm NOT an expert -- I'm just repeating what I've heard often enough...)

I disagree with you on this -- a cognac glass is quite a specific shape but NOT the huge-bowled cup you are describing. HERE is an image of a cognac glass. HERE is an image of a Brandy Snifter, the glass you described. True, cognac can be served in a brandy snifter, but a die-hard cognac lover would prefer their cognac in the proper glass. And a die-hard cognac consumer would NEVER warm their cognac with their hand (that is a brandy thing as well). Wider is not necessarily better with cognac. Hair-splitting? Yep. Bottom line? Brandy vs. Cognac: Brandy is the general name for an after-dinner drink made from distilled grapes; it should be sipped slowly while canoodling. Cognac is brandy from a specific place in France called, of all things, Cognac (what were the odds?). It should be sipped slowly while canoodling while on an expense account.

Hmmmm.... I immediately thought of an Refrigerator Cake that is in Vincent Price's cookbook. Sorry -- I'm in the middle of moving and all my cookbooks are in boxes, otherwise I'd transcribe it for you...

How about a giant slab of smoked salmon served with a platter of bagels, cream cheese, capers, sliced onions, and tomatos? You could serve a sweetened cream cheese alongside for those who want something sweet.

I also listened to that show and got a bit pissed off. Why, might you ask? Well, they had this guy who apparently couldn't find Haggis in Southern California and had to look for it for "over a week." That is the lamest statement I've ever heard. When I lived in SoCal, I had no less than four different Burns dinners to choose from and that was without looking hard! There is a huge Scottish population (and those who love Scots) that stage these events. There are several versions of Highland Games that occur all over SoCal and the statement that this guy couldn't find a Haggis in SoCal was ludicrous. BTW, my personal favorite and yearly sojourn for a great Burns Dinner is to Tam O'Shanter Inn - 2980 Los Feliz Blvd., LA 90039. 323-664-0228. They usually only do their Burns Dinner for two or three nights only, and never over a weekend (I always went on a Monday, I believe). The meal not only included great Haggis, but a wonderful Scotch Broth, lovely Scotch selection, but a grand poet to read the poem, bagpipers with whom I could flirt about what they were wearing under their kilt, and those quaint little girls that did the sword dance... I'm going to miss attending this...

Inquiring minds are dying to know -- what flavors???

I used to buy a lot of ducks at 99 Ranch but began to find their quality wanting -- the ducks were just plain too thin. Now I buy from Liberty Ducks (Sonoma County Poultry) at 1-800-95-Ducks (800-953-8257) -- sorry, no website. I served one of theirs for New Year's and it was truly an amazing bird. I have also purchased from Polarica, located here: 415-647-1300; 415-647-6826; at 105 Quint Street, San Francisco, CA 94124

That's okay - neither can my older sister, who experienced the '60s (as if there is a correlation...)

That link is no longer working, BTW... (maybe no longer available through Amazon?)...

<ahem> - I'm not that old. It was actually the '80s... Of course not. I thought you were precocious.

<ahem> - I'm not that old. It was actually the '80s...

This wasn't a "move away from home thing" but - My ex-husband loved olives. I couldn't stand them. For Christmas one year, I put four or five assorted jars into his stocking (niçoise, calamata, koroneiki....) Several months later, we dropped acid for the time (this was YEARS ago, I might add). Shortly after peaking, I got a horrible case of the munchies and the only thing in the house to eat were his olives. I now LOVE olives of all kinds...

Out of curiosity, what was the amount? Are we talking about 10£ or 100£ or 1,000£??? It could have some relevancy depending on the amount...

Here is a previous thread: Here

Yes - with Jacqueline Bisset and George Segal. I recommended it to a friend just last night but she couldn't find it in her store (it is a bit older).

I use the sub-branches... Occasionally, I will sit and pick off each individual leaf, but not often.