[Ever buy a product just to get the prize?]

Those Snoopy McD give-aways turned up at my son's cub scout garage sale in California a few years ago from someone who spent time in Japan. Most of them were left over so I got to keep them since the sale was at my house. The quality (size and detail) was SO much better than what we get here for prizes. As for the Teenie Beanie Babies- that was a push and shove situation here! I saw questions on internet forums asking about how to somehow freeze and re-heat all those Happy Meals purchased soley for the toys.

[The Perfect Pho Broth]

That sounds likea boatload of fish sauce. How did you de-fat? I have not had good success skimming it and always overnite it and then pull off the congealed fat from the gelatin broth. I can only think that maybe fat is smoothing out your flavors too much and losing the brightness. Anxious to hear what others think. Pho is my son's default meal so it is always in play at our house. What is the standard you are comparing to?- a restaurant?- maybe you have an MSG generated taste in your palate's memory and are not addressing it.

[Favorite Frozen Prepared Foods]

3 products come to mind. 1st Lean Cuisine Fettucine Alfredo when I am super calorie conscious- I first saute onion, garlic and spinach in a haze of olive oil, then mix in the 1/2 cooked box, sprinkle with fresh ground pepper and red pepper flakes- quite a meal when in diet mode. 2nd are Lean Pockets- turkey broccholi flavor. I give 1/3 to the giant dog and eat the rest dashing on hot sauce and following each bite with a chunk of good tomato- my comfort breakfast. 3rd would be the Trader Joe frozen artichoke hearts.

[Love Affairs with Gourmet Magazine]

I can't remember how or why I picked up my first Gourmet. Before that my only window to a different world of food was Sunset magazine which is a West coast focused publication that discusses food and entertaining. At a time when I had no money, horrible family things going on, and was struggling through law school, Gourmet was my hope that the future could be bright and that there were other people like me who truly cared about food with a sense of adventure. I was also trying to teach myself to cook using Mastering the Art of French Cooking Volume One that my then husband had in the kitchen. I did not subscribe due to financial concerns and never knowing if my address would change and I might lose an issue so I found a news agent in downtown Los Angeles that by my research got the magazine before any other place. I sort of knew when I could expect it, but was often disappointed. I would park illegally leaving the engine running and tear over to the stand praying that another incredible cover shot would be on the rack. I tried to take it slow, but sometimes my greed and need overcame me and I flipped right to the pictures in the middle of the featured entertaining menu. I vividly remember a children's birthday party that had a forest fairyland theme. Due to another upheaval I had to clear out my many boxes of magazines and spent some time a few months ago thumbing through all the old issues I had saved. I was in a "clear-out" mode so I just tore out articles and pictures that really spoke to me (of course all of Laurie Colwin) I regret it now, but the joy the magazine gave me is still a touchable emotion. These days I am more of a Saveur girl.

[Jonathan Gold Wins A Pulitzer for Criticism]

Wow, amazing, cool, well deserved! There was a time in my life when I was kinda trapped in a bad place and reading his Counter Intelligence section on the second part of the LA Times Food Section (yes the good old food section days) was a window into tastes, flavors and experiences I could strive and reach for. He paints them in wonderful food words and makes me want to give it a shot. I ended up at Gaja in Lomita California by coincidence on Saturday with a son's friend doing a highschool Japanese project to taste an authentic dish. Afterwards as I googled around I printed Mr. Gold's recent review and told him a respected and famous reviewer had written it- little did I know! Sending out a congrats.

[Cooking for 50 Senior Citizens]

This is the dessert I'm making for the next meal.  Oat and Honey Granola Pie..  Granola bars were on sale for 1.00 a box.

I'll be using a Canadian product for the crust(tenderflake frozen crusts). 

I still have NO clue what the rest of the meal will be.  I need some good salad ideas?  Anyone?

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The thing I have noticed with seniors and salad is that you have to consider the "teeth/denture" situation. The chewing of things like raw broccoli can be troublesome. I have found the older set enjoys a really simple mix of grated (in food processor) raw carrots, vanilla yogurt (can be sugar free) and raisins. After it sits a while the carrots soften and at least to me it is almost dessert like but they like it with a meal. Wow- major kudos on trying all this in the face of so much "institutional" thinking.

[Fast Food Breakfast]

I was surprised to see a local Der Weinerschnitzel pasting up a sign promoting their new breakfast menu.    Apparently, they've been offering breakfast in other regions of the U.S. and our area is just now catching up.  Lucky us.

Of course, when I think "breakfast", I don't immediately think "Der Weinerschnitzel" (it's not even in my Top 50). Looking at their online menu (click the link above), I'm surprised they don't offer a "breakfast sausage"-themed menu item which would make them stand out in the crowded Fast Food Breakfast market.

It seems like it would be a natural pairing. Afterall, how many different ways can you combine eggs, bacon and bread?

Has anyone tried Der Weinerschnitzel's breakfast?

Are you a fan of Fast Food Breakfast?

What is your guilty drive-thru breakfast pleasure?

I have to admit, many years ago while working during my college years, Arby's Breakfast Croissants and potato cakes (think giant Tater Tot) would start my day off right.

How about you?

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even

I agree a breakfast sausage in a more breakfasty roll would have been at least interesting. Of course the whole history of the chain reflects the use of wording simply to draw attention - "Der Wienerschnitzel" was a complete misnomer.They just thought its sounded cute and Wienerschnitzel isn't even a masculine noun ("der" being the masculine) Actually I think they have removed the "Der"- my dad just mentioned it the other day and he was along for the ride of their early years (supplied their dogs). As for the McD egg-McMuffin I have to say I know alot of people who would not touch fast food, but choose this as their guilty pleasure breakfast.

[The Perfect Pho Broth]

Not sure how many quarts you were making but that sounds like a huge amount of bones. I would add enough bones to cover with water. Some meat on bones is nice. Beef is the key for pho. I would definately toast the ginger and onion. Keep the star anise, cinnamon, garlic and clove and black pepper. Veggies adds are not traditional. The whole skimming thing eludes me- unless I boil vigourously which you are not supposed to do for stock- I never get much skum from bones. Basically, put the bones and aromatics in water to cover and simmer with barely a bubble for 6 to 8 hours. Strain. Proceed with soup assembly. In my experience the brisket or tendon that are long cook items are separately cooked and are all add-ins like the raw beef. Cardoman, fennel and bat (!) - NO

[A Fine Kettle of Fish]

When my son was 4, (he is now almost 16) he went fishing for the first time with his dad off one of the mini piers in Morro Bay, California where we were renting a vacation home with family. He came back with 3 small mackerel looking fish- oh so proud. I still carry the photo of him with one in each little hand holding them up for our admiration. Everyone told me to pitch them because they were so small and they were not big on fish and who knew about local pollution... My son's face fell to the ground, so I gutted and hosed them out and scraped them. Never having dealt with fish right out of the water I just did what made sense. Rubbed them with salt, stuck a lemon slice and some local fennel in the mini gut cavity and grilled them along with everyone else's steaks. I pulled off the fat fillets and peeled skin off, and my son and I enjoyed his first catch. The flesh was sweet and fresh and a lovely bite instilled in my food memory forever. Of course the spawn barely remembers!