nibor

I just watched the interview. Now, I am the first person to be irritated by almost anyone... but I thought Alice was totally cool, and that Leslie has some sort of problem. Something isn't right there.

Will you name the spot?

Not exactly the same thing, but I've noticed when eating with my husband that restaurant servers tend to make assumptions based on gender norms. My husband was a vegetarian for many years and still will choose vegetarian or seafood dishes at restaurants, and he rarely drinks alcohol. I usually order wine with meals, and tend to order beef or pork dishes. In restaurants where the server who brings the food is not the same person who took the order, inevitably they place the steak and Cabernet in front of him, and the shrimp salad and diet Coke in front of me. Every single time. Ordinarily I don't welcome the "who had the shrimp salad" inquiry, but if you can't get it right, ask! ← This happens to us too. All the time.

Thanks for the inspiration Chappie. We try to eat low carb, and love cauliflower. I am now considering it my starch substitute for soaking up juice and sauces.

But it sounds like your business is going like gangbusters. How then do you translate that to income?

I had always assumed it was not ok. Now, googling around, I see this is a matter of debate among some people; not among others.

My roasted-veggie matzoh ball soup turned out super this year. Last year the broth was bland, the balls were like rocks. This time I ended up making three different batches of broth. The first was too bitter, so I made another. It was too sweet. A third was too mushroomy. So I mixed to taste. Yum. Fixing the balls was easy - I hardly compressed them at all; some fell apart, a bit, but enough were ok to get by. Laugh for the day: I was googling around looking for hints on light matzoh balls, and found a Wolfgang Puck recipe that included baking powder.

Steamed pudding with hard sauce. Look in Joy of Cooking or similar.

Was there something in that article about vaccines? If so, I missed it.

wow!!!

Fantastic idea. ← I have been using Google Earth with my students this quarter. For example, I might ask them to go to 33°59'34.98"N 117°38'02.26"W and figure out what they are seeing. A picture is worth a thousand words.

Project Google Earth on the wall, zoom in on where the food comes from.

I burned my right forearm on the top edge of my new cast iron frying pan twice since I got it about 6 months ago. Its sides are higher than those on my previous pan, and my aim was off going in to stir things around. Bad burns - I have scars from both. As an aside, my husband thinks that my cooking has improved a lot recently. I time this to the purchase of said frying pan. I don't have a lot of kitchen items and previously used my one non-stick skillet for everything. Now it gets used for eggs only.

Lots of people wear essentially the same clothes every day. They are called guys. I am not a guy but I figured out how to do this: if you dress plainly enough people don't really notice.

gingerbeer, I used to be like your SO - swallowing a fuel pill each day would have been fine. Then I married someone who liked to eat but didn't cook. I learned to cook for him, and now I like to eat as well. Maybe not as much as most here do. I enjoy how happy it makes him.

The Bazaar was recently reviewed by LA Times food critic S. Irene Virbila, who is never ecstatic about anything. She raved about it. Click here

Impressive. As I remember, the Grand Rapids metro area contains something over a million people.

I had hot duck fat in my frying pan yesterday, so I threw in some bacon. Yum! I used part of the resulting greasy mess in a vinaigrette; the rest awaits.

Your other posts made it sound like you lived in the outback. With this guy?

Looks good on paper. Did it taste good too? Any favorites on this list?

Fat! Yum. OK, I will start looking. I used to make 2 duck terrines every other week, on the day before my cleaning lady came (what a mess). I froze slices and then could have one, sauteed in a little butter, for breakfast or a snack. I am feeling inspired, so maybe I will start up by terrine routine again. In the meantime I am watching my red wine + mother, hoping to get vinegar. You were right, of course - it does not smell bad.

Abra, this seems like a perfect excuse to do some baking. I have a question about one of the other ingredients though. I may be wrong, because I certainly have never looked for it before, but I have a hard time imagining that I will find pork throat at my grocery store here in southern California. And I have no idea what type of meat it is. Can you recommend a substitute?

Hamburgers and french fries call out for ketchup! The Savuer "Best 100" list at the end of last year included not just a reference to eGullet but also recipes for ketchup, mustard and Worcester sauce. I have been avoiding all three since I developed an intolerance for chili - the ingredient "spices" often includes it, and even a little bit has unfortunate consequences for me now. I had not thought about making my own, and leaving out the cayenne. Now I just need to do so. After I get my vinegar experiment under control.

Thanks Abra. I will give it a go. Sorry about your "mom".

I got some too. I used them to try out the pepper steak recipe in the "Fall Entertaining" issue of Cook's Illustrated. This was a big hit with both of us. I ate the leftovers cold for breakfast. Yum.