CathyL

My first experiment with intoxication involved everything but the Mason jar. I spent the night at a friend's house and we found the key to her dad's liquor closet and had a taste from every bottle. I have never been so sick in my life. I might have gotten away with it, but when I trudged home the next day I couldn't come up with a good excuse for how I lost my retainer.

Singapore Slings (youthful indiscretion). Vodka with apple juice (incipient alkie boyfriend in college). Beer/chocolate ice cream sodas (high school). Not bad, actually.

El Rincon. Sedona is not exactly a foodie paradise, but it's so gloriously gorgeous it doesn't matter. Head up Schnebly Hill Drive into Oak Creek Canyon, pull off just about anywhere, and marvel at the view. (The dirt road is laughable, a random agglomeration of big and bigger potholes. Just keep saying to yourself, "It's a rental.")

Helena, I was flipping through David Thompson's Thai Food and noticed a discussion of this. Of course, I don't remember what he said...I'll check when I get home tonight.

The ur-website for recipes: RecipeSource

John, it’s wonderful to have you here. I’ve read all your books (including Home Body), I treasure your newsletter and I enjoy visiting your web site. Any eGulleteer who hasn’t should – it’s a gold mine. (Okay, I'm a groupie. ) Has your web presence expanded and/or changed your audience? Does the ease of electronic communication bring you more contact with readers than in the past? If so, how has the interaction affected your perspective on food and writing?

Braised veal shoulder with portobellos, served with egg noodles. Romaine/endive salad with mustard shallot vinaigrette. To start: the Charlie Trotter's smoked salmon Awbrig kindly sent for the bread event, which didn't arrive until the day after. Of the two varieties - citrus and Darjeeling tea/ginger - we preferred the latter, although both were delicious. We ate the salmon with toasted baguette slices; not sure whether the baker was Jaybee or G. Johnson, but it was yummy.

Lisa, I know nothing about the science behind this, but I am sorry you had to experience such a horrid thing. And glad that you could end your tale with a smile.

Ha, she is so scared of me!!! In yer dreams, sister. Name the time and chateau. Better wear your best Wonder Bra. [Just funnin', Batgrrrl...you I'm scared of. ]

What Kim said. Get in line, girl. Generalissimo Klink, the thinking eGulletessa's hunk.

Cathy, Where to you find this brand. I've never seen or heard of total before. Kathy, I'm in Manhattan, and find it at many grocery stores. Maybe it's not distributed nationwide? I did a quick Google search. You can order it from Ideal Cheese: Click.

I used to make my own years ago; Dannon sold a little plug-in kit. If I remember right, the starter was simply a spoonful or two of active-culture yogurt. The best commercial brand around these days is Total - thick, tangy, Greek-style, delicious.

To borrow a succint comment from Jin: Gah.

Excellent idea, Jaymes. I pick you. Please advise.

Ed, thanks for sharing the recipe (and the source!). This was an outstanding dish.

I had an opportunity to taste Cooper's and Black's mail-order brisket side by side last year; in both cases, I sampled the leaner flat and the fattier point. The Black's was far superior. Cooper's looked and tasted like a mass-produced commercial product: dry, stringy, minimal smoke flavor. Black's was succulent and perfectly smoked. I haven't been to Cooper's, but the friend who shared the samples has; he says the brisket they ship is a pale shadow of what they serve at the restaurant, probably because of the way it's processed.

One of those old Tribeca buildings with more than one entrance, I think. Leonard and Church intersect.

Sorry, Klink, I'm behind in my eGullet reading, what with this pesky full-time job and all. Must go back and review prior kielbasa diary entry. We'll arrange a jerky/kielbasa exchange...

How does one obtain a Klink Kielbasa allocation? [Gen'l, I'll trade for some beef jerky, as soon as I get a chance to smoke some.]

My little sister calls these 'bullies.' They're her Wheaten terrier's favorite snack. I love the pup but I don't let him lick my face.

General, we who are about to [Atkins] diet salute you.

For breakfast I had a slice of Le Maître Schonfeld's olive bread, lightly toasted and topped with Toby's rillettes. Superb When I got home I remembered that Bux had kindly left me one of the delicious homemade sausages he brought.

Escolar looks like Chilean sea bass (another marketing triumph) and has a similar buttery mouth feel. It's white; raw albacore is pinkish/beigeish.

I saw the 'white tuna' label at a fish market recently, with 'escolar' in small letters underneath.

It's escolar. I figured the new name was a marketing attempt to escape the associations with gastric distress. Edited to add this link: Click.