maggiethecat

To echo Ronnie: Go, Squeat, Go! Yours promises to be yet another engrossing foodblog. I love the way we're getting a slice of the challenges, personalities and foibles of our fellow fascinating eGulls, from pregnancy to --argh!--iambic pentameter. If you have a coffee machine with the steamer thingy for milk foam, you can always scramble some eggs!

No lie: I came up here hoping you hadn't incinerated your hands and had posted something. I've never been tempted to deep fry a turkey because of the mess, geekiness and the fact that (Er, sorry Jinmyo, hang head) I like plain 'ol roast turkey , stuffing and gravy just fine. But seven minutes a pound? That got my attention. Plus, I have an extra bag of kitty litter handy. Tell all, Tommy. (And I wanna know about Rome, too!)

Like hollywood said.

J and J: 4-5 minutes per side. Larousse (ed. 1962) "Season and flour the sole and cook in butter in the frying pan." No time given. You may have a later, greater Larousse.

I wish I could remember where to find Jaymes's original post about Dot's, and about Dot. I do remember that reading it, I wanted to jump the next plane to Austin.

You make me laugh---in a good way! (The Sondheim comparison is excellent. ) I was about to echo my friend Nero's sentiments and I'm glad I don't have to. Stick around Adam, and tell us more---most of us take our lumps here and you took yours like a man. So...how do you feel about Cole Porter?

Bourdain observes somewhere that Meat Guys are often funny and Fish Guys rarely are. Can you think of a reason why this might be so? You're a shining example of a funny Meat Guy. Can you think of a funny Fish person?

My mother summed this up best: "Everyone has an accent except me."

Withold sexual favours. The consort will soon appreciate that Poury Things are just part of what makes Priscilla so dreamy.

I love you, Suzanne! I adored them, was saving the "Times" section for the address, and someone got a little zealous on garbage night. I caught a truly cool kitchen collection at the beautiful home of Mrs. Dr. Varmint's parents in Raleigh. They've saved a lifetime of defunct espresso machines of every size, sort and condition. It's a museum celebrating the history, geography and geneology of the espresso machine.

Thoughts on Montrachet. Another French word with a similar formation that does not pronounce that first t is the name of my hometown, Montreal, when spoken by native French speakers. The "Mon" part is not a possessive--if it were the t would be sounded. It's from "mont" meaning mountain , so we don't make the liason. Just a l'il pensee. I could be wrong. edit: See above cross-post of Sam's.

I don't know about the rest of you, but I pronounce all of these correctly. There's an alternate pronunciation for crayon??? (It's "ant" , not "awnt".) Mark's correct. No Ts in Montrachet.

Welcome to eGullet Adam, and thanks for such a terrific second post. I haven't seen 24 for, um, awhile but I do remember feeling very intimidated at your age when I made my first forays into the fine dining scene. You captured it perfectly, and you are very, very funny. I've yet to eat at Trotter's but many Chicago eGulls have, and I've rearely heard a discouraging word about the quality of the food. Craig, Bux and Andy have all given excellent advice, but I sympathize with you. It stinks to spend that much money and not feel 1)excited 2)full! But please.....take the El!

Me too. I have a serious date lined up with this soup. Upthread someone mentioned popovers. Recipe for family happiness: Soup and popovers, with lots of butter and five year old Balderon's cheddar. Yeah, yeah you could make a green salad, but you'll throw away half. Give everybody a plate of Ambrosia for dessert instead, if you really want a crisp fruit/veggie component.

Actually, that would be my sister-in-law. (New Smackdown Topic tomorrow. Live on the edge, straddle the fire!)

Neither did my PC Episcopalian parents. They called it the Parson's nose. (If you're slurring your own kind, it's OK, right? ) Chicken Skin Po' Boys. Be still my heart.

Oh. That's right.

Has anyone tried wrapping a grilled cheese (or pizza, or s'mores) in aluminum foil then inserting into the toaster? The foil bag would be pretty hot to handle, but I'm wondering if the bread wouldn't toast better. I'm out of foil, or I'd try it.

As a fascinated bystander, I've heard this from most of you. I'm a BB vet, and I don't remember the time factor as being too onerous, except for peeling all those damn onions. Was it making the lardons, maybe? Seth! Congratulations Papa. Whatever labour folks suffered preparing the BB was nothing to Mrs. Seth's labours. But you got something better than a good dinner---you have a new child. Please plant a kiss on Jake's forehead from his Auntie Maggie.

Me too. I haven't seen a washroom attendant in a restaurant for a few years, but I admit to being rather charmed by the lovely young lady in the restroom attached to the parking facility! of the West Hollywood Mall in LA. Of course, this particular garage also features a chandelier and a huge floral arrangement at its entrace.

Last chance, picnickers! I'm closing this Smackdown tonight at midnight in the time zone of your choice.

Thank you Mr. Cutlets---I'll never be again ashamed of my reluctance to eat Trigger. If a Confirmed Carnivore and Goat Guru like you says horsie is horrible, I'll gladly take it as Gospel.

Oh yes indeedy-do, Megaira! These were the first "Christmas Cookies" I ever made, and I doubt that even half the recipe made it past my mouth and into the cookie tin. Baker's Coconut. Yum. I haven't eaten one in thirty years, but I just might have to whip up a batch --though it would be quicker, I suppose, to simply mainline the sugar.

Dear Mr. Cutlets: I can't believe all dead horses go to the glue factory. What happens to our equine friends? I haven't seen any Boucherie Chevalline signs here in Chicago. And what does horsemeat taste like? Seems to me the fat/lean ratio on a horse is not high enough to prevent it from being tough.

A Canadian original. God: Chocolate, coconut, custard powder---a serious sin. Post your recipe, ling!