Katie Meadow

I am 100% sure that my husband, who is a risk taker (big and small), will vote for trying it with my REI bottle. Note that's MY bottle. I predict we will try going through with two bottles.

So I went to the TSA website and carefully searched every list of permitted and prohibited item. Nowhere is "water bottle" mentioned, only that 3oz of liquid in any given container is allowed. So I called them. Here is what they said: if you don't find it on any of our lists it is up to the discretion of the security personnel working the shift. On a whim they can decide whether or not to confiscate your bottle, be it hard, soft, big or small, w/3oz or empty. The person I spoke with confirmed that water bottles are up for grabs. That's the official rule! As you would expect there are huge numbers of irate and often very funny rants on a variety of sites about this practice. An empty Sippy-Cup was confiscated from a two-year-old. A woman was required to drink her own expressed breast milk so she could keep the bottle, etc. Some airport personnel are more cranky than others, and some airports have reputations for being more lax. Sea-Tac is known for confiscating all kinds of stuff. JFK is easier. Sounds like a crap-shoot and I could easily end up having to replace my perfect bottle. I'm thinkin' about it. It'll cost me a trip to REI, the cost of the bottle AND four dollars for a cheesy bottle of stale tapwater purchased after security. But I will be wide awake. The TSA website is kind of amusing. They tell you in detail all about the 1 Qt bag that you can fill with little 3 oz bottles, but that you must take it OUT of your carry on and put it in the basket. Then they tell you to remember: the more "allowed items" you bring, the more you hold up the line and make life miserable for everyone else. Thanks for that! Let's make sure to blame our fellow passengers before we even get on the plane.

Thanks to all... perhaps I will try to wrap bread separately and figure out how to take small toss-away containers of PB etc. I don't usually think to take chocolate, but maybe some nice bitter stuff will help my mood? Those Gourmet on the Go as per the NYT sound good--maybe I'll see if they have made it to the West Coast yet. Wattacetti: re water, you are not allowed through security with more than 3 oz of it, but I had no problem a few months ago taking an empty plastic bottle through. I put in a few oz of tap/fountain water as soon as I was through security. Then I filled it with more during the flight. This time I plan to take my favorite rei hi-tech plastic bottle so I can have it on my whole trip.

There's almost nothing I want to eat on a plane, and I'm cheap. Even when the flight is long enough to get served a meal, I end up giving practically all my food to my husband. Rarely do I want to spend the money on the plastic-housed salads or the airport restaurants. I am very happy with PB and Marmalade on good bread that I can make the morning of and dole out to myself as desired, but next week I will be overnight in a hotel before my first flight and then in one airport or another for about 20 hours. The sandwich thing seems improbable, given it would have to sit in foil for so long. I would eat a 12 hour old sandwich, but that would only get me through breakfast, with 18 hours to go! So....one idea is some nice hard cheese that travels well, crackers, some apples. Almonds or other nuts. I'm not too keen on dried fruit. I take energy bars, but more out of desperation; I imagine I will want them if the plane makes an unscheduled stop on the side of a mountain. When I fly I am basically low-level queasy the whole time and prefer things that are not too greasy or salty. I don't have a sweet tooth. Anyone have suggestions for good travel food? Are there any little tins of tasty healthy stuff people like? Filling, healthy, not too messy or complicated, easy to do in small portions, you get the idea: I'm a terrible flier AND a fussy eater!

I'm only posting because your post was lonely, I saw it by accident, and I'm surprised no one else chimed in to sing the praises of these crackers. They are indeed fabulous. I don't buy any other crackers anymore. My favorite, and my staple is the Original. My next favorite is the Fennel--very subtle. Even the whole wheat was really good. I prefer them to baguette for any cheese that isn't super runny. I too love them for Middle Eastern or Greek type spreads like babaganoush or lentil meze. Totally yummy with a rustic pate! And yes, they are expensive. But count yourself lucky; I've never seen them under $5.99 a pack here in CA.

Tiny baby eels. ← I'm almost afraid to ask...how would they be prepared/served, live or cooked? It's all about what you're used to, no? If it sits there quietly on the half-shell I'm the first in line. If it wiggles, I'll meet you in the parking lot. If it looks like a loaf I'll slice it, but if it looks like a nose on spode, give me the car keys.

Civelles are really delicious (and very expensive too) but I think the garlic dressing does most of the job. ←

There's info on the web, so check it out. From what little I gleaned, Maine is where whelk farming is underway. Supposedly Whelk is sold in Boston and New York markets, but I am not sure whether these critters are bi-catch, harvested or if the farming thing is a going concern yet. Were you in Brittany? Sounds like the main whelk beds in France are on the Brittany coast. I will be in Provence and the Cote D'azur and Venice in a couple of weeks; now that I know they are called bulot, I will take notice if any are lurking about on the south coast.

Yes, geoducks do live on the northern CA coast. Did you used to catch them? And did you use them for chowder? For those unfamiliar with this clam, they are very hard to catch, so they are not marketed regularly. They bury themselves quite deep in the sand, and you have to be very fast to grab hold of the long neck before they retract it. The necks can grow to be up to a yard long and a geoduck is considered to have reached old age at about 140 years! Where we stay on the north side of Tomales Bay early morning clamming trips (you gotta take a short boat ride) are advertised sometimes during low tides. I believe that locals who manage to catch them do use the necks for chowder. I've been offered locally caught eel (fabulous), but never geoduck, and I might hesitate to eat it, since I've been looking at the same giant geoduck clam pickled in a jar in the entryway of the general store for at least the last 20 years. That one must have been 200 years old if it was a day.

From a quick visit to easily accessible websites, especially those designed by people in Rhode Island, the hard-shell clams we are talking about are all members of the same species, Mercenaria mercenaria, unbelievable as that may be. You guessed it, the nomenclature supposedly derives from the original value of the shells in trade. The names of various clams are simply a shorthand guide to size: little necks being the smallest, then topnecks, then cherrystones, and finally the biggest, quahogs. On the chowder/chowdah cook-off thread there is a good photo of a quahog sitting on an open hand. From what I gather, you can legitimately call it a quahog if it covers your palm and you can't close your fist on it. Hard-shell clams are most prevalent between Cape Cod and New Jersey, but the state of RI seems to have a personal sense of pride in being the home of the quahog, and every August they have a Quahog festival to prove it. All this research is only serving to make me a little homesick. In CA I can buy small Manilla clams, which I think are most often used in Clams with Black Bean Sauce, and sometimes ones that are a little bigger and work okay for Linguini a la Vongole, but I think these clams are less flavorful. I've certainly never seen anything here as hunky as a quahog. It goes without saying there are no long-neck steamers here, and that's truly sad.

Yes, thanks. it's the whelk in the UK and here it's known as the Waved Whelk or the Common Whelk, or to Italian-Americans, Scungilli. When I looked at some pix I realize they are indeed common--you see those shells all the time on the beach. It's also clear that you wouldn't mistake one for a land snail on your plate--at least not if it was served in the shell a la escargot. There are lots of species of whelk, some being a foot long like the Lightning Whelk. The elegant tapered point of their shells is what they use to open their entree: clam on the halfshell. Whelk farming is happening in Maine as we speak, and it sounds like they are targeting the Asian market. There must be Whelk with Black Bean Sauce, don't ya think?

I hope the slug trail in this thread gets lost quick. Back to the snails with shells...so far no one has commented on whether or not it's more common to get marine or land snails in France now, and if it depends on whether you are near the coast. From the info on the site below it would appear that land snails started it all in Burgundy, and that they are more commonly eaten now. I have no idea if this site is reliable. (It's interesting what it says about farming out snails to Turkey and Indonesia.) When I'm in France next month (Provence) do you think the snails will be land snails? Are they all referred to as escargot, or do they make a distinction? Should you assume that any time you order snails in a restaurant in this country they will be canned? Last year I had very good tender escargots in a little bistro in Portland OR. In the past I've always found them rubbery and tough. And speaking of marine snails, my Dad figured out how to gross me out beyond measure when I was little. We summered in Hampton Bays (in the 50's) where we spent hours digging clams and shrieking over horseshoe crabs. He used to find marine snails--what he called Scungilli--and he ate them raw, right out of the shell on the spot. http://ckenb.blogspot.com/2007/08/escargots.html

That does sound lovely, even for an overcommitted red person like myself. Clams demand a fair amount of attention. I'm open to the possibility that loving kindness, along with a light touch, might elevate a New England chowder. Having such a companionable host and chef makes it perfect. Before he ships out on the doomed Pequod, Ishmael goes for dinner in town. When asked by the proprietor, "Clam or cod?" he imagines being served a plate with one clam on it. So he orders cod. It's chowder, of course. The first of many surprises.

Clam chowder in restaurants always disappoints me. Usually the clams are, as you say, skimpy, and also cooked far too long. Boston isn't my style--usually it just seems gummy. Great time of year to make your own Manhattan chowder since there are still good tomatoes to be had. I like Jasper White's recipes for clam chowder; he specifies small quahogs or large cherrystones and the clam prep is the same for both Manhattan and Boston. I've made chowder with all kinds of clams (clams here in CA don't seem quite as good.) Surely there's a thread where passionate devotees duke it out over red vs. white. Boston never crossed my parents' radar, so that's how I am. Provincial.

Thanks. And of course I too got the town wrong. It's not in Dayton, it's in Waitsburg.

Great up-to-the-minute details on Walla Walla. I will be making my fourth trip there (daughter in college) and it sounds like there are several new hotspots. We will absolutely try Saffron, since that's a new one, and a trip (or several?) to Cesario is clearly called for. Had no idea. We have not eaten at 26 Brix, so that's a possible 2nd splurge. It sounds like you were so overwhelmed by the Colville Patisserie I'm surprised your pix were in focus. I don't think I can pass that up now. We have eaten at Whitehouse Crawford and I agree it was up an down. I had a steak and it was great. The rest of the food was just over the fussy line for me. I did have the WW fried onion thingy and it was pretty wonderful. I think I had a really good soup too. I like the wine bar/cafe Grapefields. The food is okay, but tables outside on the main drag are great for gawking (of course we're talking Family Weekend so lots of dazed parents and kids looking forward to something other than dorm food) and I like the cranky women who run the place; we sat at the bar one night and just had a few lovely reds--and they poured generous glasses. I am fond of the Walla Walla onion sausage/dog or whatever it's called, that you found bland. I like the little window on the street, and the fact that when it's high noon during the summer you can walk around the corner and sit outside at Starbucks with a Frapucino to go with your dog. I am not a big hot dog or sausage person, but I liked the flavor. I thought the problem was everything else--boring old american bun, not even dijon mustard as an option and no interesting toppings. I think that dog needs better clothes. I loved my taco truck experience and plan to try at least one other wagon. I can't remember which one we went to--maybe one on 6th? The green chile sauce was really good and so was the carne asada. Paying $5 instead of $50 for a pretty high quality meal is not to be minimized! Has anyone eaten in Dayton at the Whoopemup Cafe? Lots of raves about it. Anyway, thanks for thorough reviews!

I will be in Venice for a few days in early Oct. with my husband and my 89 year old mother. I have checked out the restaurant threads and wonder if there are any updates or if anyone has suggestions specific to the Dorsoduro, since we are staying near the Academia bridge. I don't want my mother to have to walk long distances after dinner just to get to a vaporetto stop and then take a long ride. Some of the following sound fabulous to me, but are not all that convenient. Lunch might be another possibility. Are any of them good for lunch? Vini da Gigio Da Alberto Alle Zucca Vecio Fritolin Testiere (Everyone seems to love it) Alla Madonna (that looks moderately convenient) These are close to our hotel but are less-reviewed here: Avogaria, Ai Quattro Ferri. Anyone love them? What about pizza? Il Refolo sounds heartbreakingly good, but is closed in October. Others mention Da Gianni (close to the hotel) Ae Oche (2 of them) and San Toma. Bar food? Cantina del Vino Gia Schiava is close as well. Anyone know that one? I saw a recommendation for Al Prosecco--also somewhat of a trek for her (she loves prosecco!) At least a couple of nights I think we will all be happy to have a drink and cicheti and call it dinner. Personally I am hankering for mostarda....any ideas? Thanks so much in advance. P>S> I was naughty and posted a version of this on a thread that I should not have. Sorry for the duplication.

I will be in Venice for a few days in October with my husband and my 89 year old mother to bury the ashes of her long-time companion. A previously very energetic New Yorker, she is starting to slow down. Our hotel is in the Dorsoduro near the Academia bridge. Our budget for a couple of splurge meals seems to be in the range of Osteria da Alberto. I'm wondering if there are any current updates to the list of places on this thread. Probably we don't want to do a lot of late-night walking with my mother so some place within easy range of a vaporetto stop would be good. Here's what sounds yummy to me: Alberto (more of a walk it looks like..) Alle Zucca (The veggies sound fabulous) Vini de Gigio (not too far from Ca d'Oro stop, but kinda long ride after dinner) Alla Madonna (not a bad walk from San Silvestro?) Alle Testiere (also not close to the Canal) Let me know if I'm off about price on any of these or if any cost substantially more than the others. And what about reservations? How far ahead do I need to call? We would most likely want an earlier seating. Which are open/fun for lunch? Personally I'm very happy with a splurge lunch and a minimal dinner. If Testiere is open for lunch that might be easier to negotiate. My one guide book suggests a few places near our hotel: a restaurant/pizza place called Da Gianni, and two restaurants called La Bitta and Al Quattro Ferri. Ring any bells? Just curious: how does the pizza compare at Ae Oche (two of them?) vs San Toma? Are they equally fun? Are any of them a bit more relaxed? Thanks for any help!

PB & J or PB & Nutella: vertically, so both halves are symmetrical. Egg salad: same, altho not sure, since I haven't made one in a long time. BLT, tuna or grilled cheese: diagonal. Very important to cut through the ingredients on a BLT for the visual. Tuna? I just have to. Grilled cheese: Isn't there a law about this? Turkey: complicated. Either way, depending on the other ingredients. Details would probably reveal to me to be a lunatic. I too feel uncomfortable if the bread slices aren't matched as if they were still on the loaf. And I have never eaten a commercially bought sandwich that I didn't have to rearrange in some way first. My husband's sandwiches are so devil-may-care as to defy logic; they are way beyond rearranging. I will say this, not until I saw this thread did I consider the possibility that I have OCD.

So the spritzing action is at the beginning when you bake bread...interesting. Except for one or two signature staples I'm hopeless when anything involves flour, so I will pass that along. Oh, I read my post and must have been fuzzy from the wine last night. I neglected to note the time for the prebake. Of course everyone's ovens are different, but just for the record: The first pizza dough pre-baked 3 min. The second one we left in for just a minute longer, and that was perfect--just enough time for the dough to actually acquire a surface that would resist moisture. Thanks again to all for suggestions! KM

We made pizzas tonight -- thanks very much to all for the useful information. Here's what we did: Mona, I used your Marcella H recipe for sauce, using a can of San Marz tomatoes and butter, altho I did cut back on the butter. Really nice. I used a mozz that is not buffalo, but was just grate-able but still had some moisture and fresh flavor without being salty. We placed the stone low in the oven and heated the oven for at least 45 min., which is longer than we used to do. The crust was stretched out, not rolled. We pre-baked the crust and that turned out to be great. We were a bit surprised at the bubbling action of the crust when we took it out, but ultimately it didn't matter. Olive oil was brushed very lightly after the pre-bake, but I am thinking it wasn't necessary, since the pizza was already starting to develop its own surface. So perhaps that technique is more useful when not prebaking. After sauce, cheese and toppings went on, the pizza went back in for about 6-7 minutes. The crust was definitely crisper than our previous pizzas, and the cheese and toppings were cooked perfectly. Toppings were as follows: Pizza #1 had carmelized onion and radicchio (sauteed first w/a little garlic). Pizza #2 had fresh basil and a few thin slices of fresh tomato. Excellent. Now, one question, if any bakers are on this thread. My husband, who is the crust-master and who also bakes bread once in a while, says that often bakers use steam in the oven to crisp up the crust on a loaf. He wants to know if a fine spray mist would help a pizza dough during the pre-bake.

There are, of course, a variety of websites devoted to Rachel Ray bashing. Those of us who find her to be icky in so many ways have lots of company. I own only one celebrity endorsed item, a Mario Batali rubber brush. I got so tired of finding straw bristlles embedded in my BBQ chicken that I impulsively bought it. I do like the color scheme, and altho using such a flabby object to paint my chicken is a little strange aesthetically, it does an okay job and at least the brush doesn't end up IN the food. I'm also hoping it will last at least as long as several bristle brushes. Question about Mario's cast iron cookwear: I have a large Creuset baker I use for lasagne. It's maybe a little bigger in area but not quite so high-sided as his, but his weighs a lot more. Why? It isn't any thicker. It seems prohibitively heavy. Pretty, though. I know this is off topic, but....I love my Creuset pans, especially for stews and soups, but the one thing I make that seems to turn out exactly the same whether I use enameled cast iron, ceramic, glass or even a thin, battered, funky old roasting pan is lasagne. If the cooking time varies it isn't by much, although I simply go by whether or not the top is browned and crunchy the way I like it. Anyone else find this to be the case?

Nothing beats the fresh ones when young and tender, but when not in season I have found that the Trader Joe's brand isn't bad. I'm open to other suggestions for frozen, though--there are plenty of Japanese markets where I live. I have tried a couple of asian brands but found they weren't appreciable better and seemed to have been frozen longer. One thing I discovered is that kids like edamame, so I packed them in lunches for years and threw them into soups. I made an Asian-style chicken broth w/lemongrass and made chicken noodle soup for my daughter, adding carrots and edamame. There was a period of time when edamame was the only green thing in that kid's diet. I buy the frozen ones both in the pod and shelled. I like the unshelled for snacking, but find the shelled beans very useful. I cook the pod beans in lightly salted water, then drain them in a colander, run just a bit of cold water over--enough to stop the cooking process but making sure they are still very warm-- and salt well, shaking to coat. I cook the shelled ones the same way, salting afterwards while still warm. The shelled beans make great salads, dressed with almost anything--lemon, olive oil, rice wine vinegar, sesame oil, whatever. Adding shaved fennel is nice, or even celery in a pinch. I also like shelled beans scattered on soba or udon along with anything else you put on cold noodles. (Or warm noodles.) I take them straight from the freezer in small quanitiies and cook them for the last few minutes in ramen or add them to any "kitchen sink" vegetable soup.

Doc, we do everything just as you describe up until Step 3. We use a brush, but prefer one that has some Benjamin Moore left in it. The olive oil trick sounds promising. Does this enable you to make pizza with a "fresher" tomato sauce? I usually use a thin film of a thick cooked-down sauce made from canned San Marz. tomatoes, but would like to try something with fresh tomatoes, either uncooked or slightly cooked perhaps in place of my usual "base coat."

Cocktails some pages back involving Earl Grey remind me that several years ago, when bergamot citrus fruits suddenly appeared at our favorite store, my husband and I invented a drink we called the Bergamotini. It was fun to say, and I liked it more than he did. If you like Earl Grey w/bergamot rather than lavender it might be up your alley. The drink is really just a minor revision of the Leap Year cocktail from the Savoy with bergamot instead of lemon: 2 oz gin 1/2 oz Grand Marnier 1/2 oz sweet vermouth 1/4 oz (or to taste--it's pretty potent) bergamot juice 1 bergamot twist Shake and pour into a chilled martini glass. You should be able to make this more often than once every four years, since fresh bergamot is available every year, but it seems to have a very short season, at least in CA--like somewhere between 2 hours and 2 weeks--right around Jan 1.