waterdogs

68. "Who is it?" "Mr. Pizza." "Again?" "Mr. Pizza, sir!...Okay, who had the double cheese sausage and bologna?" CLUE: "Am I hallucinating here? Just what in the hell do you think you're doing? "Learning about Cuba. Having some food." CLUE: "...You're on dangerous ground here. You're causing a major disturbance in my class and on my time." "I've been thinking about this, Mr. Hand. If I'm here... and you're here...doesn't that make it our time? So I thought I'd order us a pizza. Just leave me a lot of bologna..." "Fast Times at Ridgemont High" and Spicoli's pizza. Mr Hand finally rang a bell. Goodness, we almost had to have the whole script for this one.

Tolliver: THANK YOU SO MUCH for your recaps. This thread would be crazy without them!! 76. Cans of orange soda with the brand name "Jump" CLUE: The Big Woo Joe vs. the Volcano ?

Peanut butter and onion sandwiches is from Little Monsters. I am not sure how old it is but it had a decent cast of now-TV folks: Fred Savage (Malcolm in the Middle) and Howie Mandel (I forget the show's name but contestants open suitcases in search of money). It may have been the original unanimated "Monsters Inc" !

74. a good hamburger with lots of onions, was it in S. Eureka or N. Eureka? from same movie: "Here's to Boompah" and finally same movie: "gum drops, shortcake, sweet stuff jelly roll" o.k. one more, same movie: "Hip! hip!" Is it MR HOBBS TAKES A VACATION?? I think Boompah was Jimmy Stewart's nickname?

Mostly Martha? ← HURRAY for you, petite tête de chou!! Yes, Mostly Martha. I know some people think the story is too predictable; but I love this movie. I believe it ranks with Babette and Big Night and some of the "classics". I am pretty sure even those who don't like subtitled movies will get so engrossed it will not be a problem. And don't worry (as I did upon hearing the title), this has nothing to do with Ms. Stewart!! The foie gras issue gives the chef a great opportunity to really let a customer have it; her sessions with her shrink included the lobster analogies (and much recipe talk) and the pasta is what finally turns the corner. The music is Keith Jarrett and Dean Martin and on and on. I left out the blind folded tasting test since I thought it might be too easy. Love and passion and food and life, yes! Congratulations again on your successful guess.

Looks as if we need a clue for Number 33. "Undercooked foie gras, lobster in a tank, pasta". OK, here is the clue: This foodie movie is in German with English subtitles and its musical score is as great as its food.

I am slapping myself as I should have guessed this! You're right, it is the Apartment. Great movie, Jack Lemmon and Shirley McLaine were such a great team! That spaghetti scene was brilliant! ← That IS a great movie. And, a little off movie topic, does anyone else remember the Muppet Swedish Chef (bork bork bork) who "served" his Swedish meatballs with a tennis racquet? And whose spaghetti strangled him?

Another clue, then. It's not said in an American accent. ← Groan..now the clues will drive me nuts. Ok. Nr 25: I think is Young Frankenstein. I know the quote is from that movie. And the yummy sound dessert. Not so sure about the soup?

Number 21 is "The Santa Clause". And don't forget "Keylime disease" which still makes me laugh (even though I know it is no laughing matter). Number 6 is driving me nuts: I can almost hear someone saying the lines. I know it is not Jimmy Stewart in It's A Wonderful Life (but I could hear him doing it). How about Garrison Keillor's Prairie Home Companion? I did not see the movie but I know he wrote it and he has a bit like that he did on the radio show as a prisoner's last meal...Did they make a movie of "Crime of the Century" -- those guys ordered everything they could think of right after the guilty verdict just in case they were getting their last good meals. Here is an easy foodie one: undercooked foie de gras lobsters in a tank pasta

The expertise here is just incredible. I realized how valuable it was when I was reading a thread last night and there had been an almost real time diagnostic going on (Kerry, it was you) re "crystalline vs greasy" symptoms. Just amazing. As quite a rank beginner, may I just say thank you all for such generous sharing.

Here is a great thread with lots of information: http://forums.egullet.org/index.php?showtopic=86839

Pulp Fiction ← Nope, sorry, WHT. There's a roundabout reference to Burger King and Paris in Pulp Fiction, but that isn't the movie I'm thinking about. This clue is straightforward. *Whoppers at Burger King in Paris* is still in play. ← How about: Accidental Tourist ??

There were a number of good references in this thread http://forums.egullet.org/index.php?showtopic=98490 Sorry I don't think I have learned how to HTML these right but maybe you could cut and paste?

Well, it was enough of a movie for me! You got it. I was desperate to come up with something as obscure as the OP's Deer Hunter. There have been so many great ones since that have gone well beyond!! But here is the rest: the "Guber Burger" is actually served at the Wheel-Inn Drive-In in Sedalia MO. Unfortunately for tastebuds everywhere, the Wheel Inn is scheduled to close on Labor Day for a new highway project. It has been there since the late 40s and the owners are going to retire, I guess.

And let's add this one: 6. Lobster and pizza made with a secret red sauce. ←

3. Jarlsburg grilled cheese sammich "Devil Wears Prada"? I am on the Question board with "peanut butter and ground meat". Clues: Now, I already mentioned it might be cheating since was only in the movie due to the movie's subject matter...but if you do not hurry, you will not be able to eat this at the location in the film. You will have to use the "recipe" someone posted long ago in eGullet (!!)

Thanks so much for all the great suggestions. I really like the soup idea and I am going to see if I might have a piggy mold -- I think I have an old farm animal set somewhere! I have never had the luck I wish I could have with moon cakes, but did figure on some almond fortune cookies. Thanks! Marge

Peanut butter and ground beef. Ok, this is kind of cheating since it was only in the movie BECAUSE it was so odd. But you can eat it here in Missouri. They say at the restaurant it was also in an old TV show too so maybe that could also count.

No Google. My brother actually made them (at least once). And made me eat them (once). This is a hard topic though...I'd love to have a comeback -- but am drawing a blank!! Good for you for coming up with it. But isn't Monty Python a great guess for anything in this vein!?

Deer Hunter?? I am still half asleep and laughing at the topic so will come back with another one after some coffee.

I am afraid I cannot help re the brand name or spikes, but if you are not sure you want to keep the Lodge pan and do not want to use it, you CAN actually skip the pot part in the No Knead -- if you have a stone to bake it on. Found this out the hard way when I got all excited about trying it and then could not locate my cast iron pots and could not get into town to try to find another. MEJ

So, Chinese New Year is almost upon us. And I am looking for a GREAT dessert to top off a multi course meal. Ideally, it would use some of the good chocolate left over from Valentine's Day, but not be too heavy. And something that could be done in advance since it gets a little hectic. Do you have any suggestions for me? Thanks so much. MEJ

Just my two cents: Some of these knives are VERY sexy, aren't they? That Japanese knife site is wonderful, as others have pointed out! I have some Japanese-styled knives (santoku) -- but not a Japanese brand. Mine are German or older carbon steel; so my comments are about those only. Most seriously: Try before you buy. All the return policies in the world are not a good substitute. Do not skip on a good sharpening steel/ceramic if you are buying traditional knives -- you should use BEFORE each time you use your knife. And do consider sharpening your own since you can adjust their performance that way too. There are various systems for identifying the "grit" used in sharpening too so take that into consideration if you decide to buy stones or sharpening systems: be sure you have a medium-fine and a fine in whatever system you use. But don't skip the straightening you can get from a steel/ceramic. I am not sure about the fish tweezers since I have never used them; but if you think you want them, go for it. I prefer a flexible filet knife. And we catch our own fish, so I do this a lot. Most of us women seem happiest with an 8 inch chef's knife -- a good rule of thumb (so to speak) is to use a length that matches the span of your thumb-to-little finger spread. Maybe your hand is smaller and that is why the 5 inch felt good. I have a good cooking friend who is smaller and the smaller size is perfect for her. Bottom line: BUY WHAT FEELS GOOD. These are extensions of your arm when you are cooking, You won't use too many other ingredients several times every day!! Have fun with your new purchases! MJ

I think you are looking for what is called a "degustation plate". These are also sometimes called "tasting plates" or "sampling plates" and are used a lot in finer restaurants. There are also some smaller plates that are called degustations, so if you do a search be sure to check the dimensions since I think you want a large one. Pillivuyt makes them in porcelain as does Bernardaud (obviously these are both pricey) and they are available on line if a dealer is not nearby (check pillivuytus.com); and Bernardaud can be found at some Bloomingdales. There is one British maker who makes them (Chomette) for a couple of the NYC restaurants, but I have never seen a US distributor. Your birthday thought is just a lovely one! Good luck!