maggiethecat

49,447. heyjude: I too am amazed that you've stayed carb-free. And I want a copy of "Bottoms Up." Dave: I'd be interested in what an SSB thinks of Colwin.

Welcome to eGullet, dreamwarrior; the Smackdown is honored to receive your first post. Let's hear lots more from you.

49, 419. Suzanne and Heather, you got yourselves some very interesting cookbooks, ladies.

That's some tasty writing, Miz Jaymes. You have achieved the impossible with this fan of yours---I will now consider Alaska as a travel destination. And I'll find that saloon in Juneau. Let's read more from you.

Hey, Heather, that's terrific book. Really! I've been cooking from it for twenty years, as recently as last week (stuffed veal breast.) Fresco nailed Marcella perfectly: "Severe." But she's very solid, very complete. I'd start with her.

Is "sammich" a Southern U.S. thing then? This made me giggle, because I thought "sammich" was Anglo/Canadian! My English grandmother used it interchangeably with buttie, sarnie and sam, as it "Wouldst fancy a ham sam, Love?"

Hey Adam: Great post, great pictures, great pussycat. Risotto is one of the Great Good Things, and once I discovered (and yes those recipes do make you cower!) that I didn't actually have to stir totally otally continuously---like check in every few minutes!---I agree with Varmint: I don't know why risotto scares the shit out of people. You're in the kitchen anyway, right? How hard is it to lean over that pan and give it a stir---a lick and a promise. Then there's Barbara Kafka's no-stir microwave version from her underrated classic "Microwave Gourmet." I can imagine caro Craig clutching his heart and breaking into operatic rage and grief, but you know what? It ain't bad. However, like you, and doubtless Craig, I think that stirring can be therapeutic.

Brasserie is the French word for brewery, as in Brasserie Labatt or Brasserie Bell's. A brasserie would be a more beer-driven casual restaurant, typically serving heartier fare to pair with the suds--like yes, Choucroute Garni.

Your Serbian friend wants rendered lard, right? Um, have you checked your local supermarket? (Mine carries it in the case with the bacon and breakfast sausage.) Or find a Mexican grocery store; it's always available there.

Yes, Hollywood is intensely dreamy! The jam and toasted cheese may be an Anglo thing. A pot of raspberry jam was always on the table when my Lancashire Nana made us grilled cheese. I still love that flavour combo.

Great atmospheric writing Squeat---like the start of a modern-day John le Carre, but better---because it led to good food. It sounds as if you ate well today. Sleep tight. We can wait for tomorrow's installment.

Chicken fat works just ducky, especially if you have a little duck fat with which to flavor it.

I guess I'm very lucky. These are the only people I know who clamor to borrow a cookbook: 1)My mother. Actually that's not true. She'll ask for a recommendation and buy it herself. 2)Heartland eGulls, who care for your book as if it were their child. And in fact, I've only lent cookbooks twice to my posse, because they usually own them already!

Always a good idea. Mmmmmmmmmm. Well, since this thread somewhat bounds on dining in Chicago, Blue Hill isn't much of a choice. So, bad idea. Shall we head to Spring, perhaps?

Perhaps you should make that your new signature. Funniest line in this thread by far!! Consider it done! And Adam: Consider posting elsewhere too. We'd be interested in your take on other topics.

It will be great to see you and Julie again. Two for us as well. Alex---are you and Ann still coming? Edit to correct spelling of the lovely Mrs. Alex's name.

In my august position as Social Secretary to the Heartland, I thought I'd push this topic back up; this outing is less than two week's away! Not only is the food fab at Nuevo Leon, it's cheap. And it's BYO. And, most important: we will be celebrating the birthday of the brilliant, witty, ineffable Lady T, aka Sommeliere of the Heartland. Who's in? Noted: I am the mere Social Secretary, not necessarily an event planner. Let's hear from you guys.

I can vouch for this; I'm jealous of y'all who are going to get a chance to cook together there. Dean: You know, it may be the healing nature of the passage of time, but your kitchen is improving in memory. Damn, I had fun around all that red tile!

Very likely Archie; Lenore was a lovely girl, but not much of a speller. She just remembered to add poek chops.

I'm desolate about the tuberoses, and madly jealous of the variety of the floral offerings you have to choose from. Apart from how interesting and how much fun your blog is, you gave me a Tah-Dah! I'm definitely going to try out your marmelade/apricot jam concoction.

I feel your rage; there are so many terrific, inexpensive places to shop for meat and produce here in Chicago, and---still--- folks would rather spend good money on bad food at a chain. (Grants is my fallback for Dewars)

Thank you for Telling All on this thread, Pumpkin. I think you have assembled amazing ammunition against PMS---it could hardly be bettered. It even has that solid calcium crab nutritional value. Stick that bacon and cheese on a rare burger, glass of red wine--- it almost makes the cramps , the crying and the craving so worth it.

The Lost Lenore: Polenta Potatoes Porridge Polish sausage Posole Po' Boys

Word. The woman is a Goddess. who suggested otherwise? 'fused, again. No confusion, Tommy. Just reiteration. And like hjshorter, the cubano might have sold me on yet another kitchen item I don't really need.

The Elgin-O'Hare Expressway, Dear Friend. ( Of course, it goes to neither Elgin nor O'Hare!) This sounds excellent, but it serves ten. Care to fill up the Slick PT Cruiser with a few eGulls and head out to the Little House on the Prairie?