Sherry B

This week's New Yorker has a great article about Grant Achatz, by D.T. Max. (May 12 Issue). If you don't read the New Yorker....this would be a good week to start, methinks.

I briefly worked for a contract catering company in Canada called Beaver Foods. (It's now just one appendage of the Cara Foods critter). Innyhoo. In one of their cafeterias, they sold a breakfast sanny; (english muffin, back bacon, cheese, petrified egg). Guess what they called it? I kid you not.....it was the "Egg McBeaver". This still, lo these many years hence, can bring me to tears of mirth. Just create your own mental picture....you'll see.

It's a staple in my pantry. Sorry.

Agreed. Embarrasing, almost.

The McRib is the only item that I've ever taken a bite out of, and returned to the counter. Could. Not. Eat. It. And man....that's saying a lot.

Um, just have to ask....."flour gelatanizes"? And captures the fat into "an emulsion"? All new information for me....grossly incompetent cook that I am.

To my shame....I went to T & T, and came home with a Dungeness. I had picked out (the smallest) King, but it was almost $60.00, and I couldn't justify paying that much, since the hubster doesn't do crab. I thought of buying it and freezing the legs, etc. but I need to do a bit more research. The Dungeness was wildly yummy, though, with garlicky butter and nothing else but some white wine. I so appreciate the help, hummingbird, maybe someday we can get together for a King!

I just got "Best Food Writing 2007", so I'm pretty happy. Recently finished "Heat" by Bill Buford. Liked it a lot.

Ahhh, thank you! I came close to buying one yesterday, but it was Saturday, and very crowded around the tanks, which were very full of these massive creatures. I'll go back this week when it's quieter, and ask them to kill it for me. One more quick question, is it just the legs that are eaten? And if so, if I were to take them home raw, would they last for the hour or so that it would take me to get them home without going off? I could have a cooler with ice, etc. I'm just thinking I'd rather transport them raw than hot and cooked. The live King Crabs at the market (T & T Supermarket) were $8.99 a pound.

I was in an Asian market today buying shiritaki noodles, and I realized that it's King Crab season! They have them live in tanks, and they're enormous, and fairly feisty looking. I'm cool with Dungeness crab, I've cooked lots of them, but I can't fathom dealing with one of these monsters, and I was too shy to ask for help. Does anyone know if they sell them live? Or do they kill them at the store? If live, how on earth would you get them home? Any advice would be hugely appreciated, I love crab, but I've never seen Kings live before today. Except on "The Deadliest Catch", of course

What was your family food culture when you were growing up? A lot of French Canadian influences, Tortiere and so forth. Both my parents loved to cook and experiment though, so we had Italian, Chinese etc. Mostly though, it was "meat and two veg". Was meal time important? Yes. Always eaten together as a family, although not necessarily a happy family. Was cooking important? Yes What were the penalties for putting elbows on the table? None that I recall Who cooked in the family? Mostly Mom, until I was 12 or so, then I started to cook dinners a few times a week. My Dad and Mom would cook things like Lasagna together on weekends. Were restaurant meals common, or for special occassions? Not common. Did children have a "kiddy table" when guests were over? Only if there wasn't room at the big table. Same food was served. When did you get that first sip of wine? I was stealing my Dad's scotch by the time I was 15, I didn't really appreciate wine for many years. I've retained my fondness for scotch, though. Was there a pre-meal prayer? Yep. They didn't work. Was there a rotating menu (e.g., meatloaf every Thursday)? No How much of your family culture is being replicated in your present-day family life? I still cook some of the food that I grew up with, to me it's comfort food. When my Mom, now in her 70s comes to visit, I always ask her to cook me some of my favorite things....her meatloaf, scalloped potatoes, salmon loaf with egg sauce, etc. etc.

I can't order Egg Salad on toast. I'm too scared that the crunch might be eggshells instead of crunchy toast, and that I might bite down on eggshell; one of my pet nightmares.

Fruit Fool, or Summer Pudding?

I have another thing to add: Mussels I would love to love them, so to speak, but I can't bring myself to try one. I've cleaned and cooked bushels of them (in my days as a catering minion), and I wasn't grossed out by the aroma or anything. I just can't put one in my mouth. Maybe I need counseling or something.

A bit of gratuitous information....if you have birds, you should be very careful with non-stick cookware. The fumes from overheating it (particularly when dry) can be fatal to birds. Just Google "Teflon" and "Birds".