maggiethecat

I'm a Warrenvillian of long standing, and I haven't responded until now because I'm still scratching my head. Why the western burbs are so short of interesting restaurants continues to puzzle me. Then I remembered Sweet Willie's review of Tallgrass. Gimme a click For us along the 88/59 corridor Lockport is not the five day ride in a covered wagon through cornfields that it is for our Chicago/Northern Burbs cityslicker eGulls. When I have, er, cash flow...I'm going! Meson Sabika on Aurora Ave. in Naperville is a decent tapas/Spanish place, but I haven't eaten there in a couple of years. Good luck. And please...if you find something, let us know!

I apologize, my dear friends, for poking my nose into this wonderful thread when I'm not yet a participant. But Heather's comment on the volume of sauce reminds me that I found this true when I made this recipe. And then I slapped my forehead and yelled "D'Oh!" Unlike us, the French always have a loaf of bread on the table, so that sea of sauce is never going to go to waste.

Indeed, what a gift. And how wonderful, all that marginalia...not just recipes, but family history too. 48, 714.

My father splits day-old (even two day old) croissants and crisps them up in the toaster. No, they're not as good as fresh, but delicious nonetheless.

Oh, Matthew...live a little, my Brother! For thirty bucks, a kitchen blowtorch will the be the most fun you've had since your parents left you alone with a book of matches when you were five! Apart from all the truly cool cooking stuff it does--think, your own mini-salamander!--we use it to loosen stuck candles in our (wrought iron) chandelier, light the new candles, light the grill...light cigarettes when we can't find a lighter...

This is an exciting, almost voyeuristic experience. Heather, hope everthings's OK. My best to Mrs. Dave. And keep us posted! (We're slapping some chicken/mushroom/cheddar/onion sandwiches on the panini grill. Bo -ring!)

Judy's Mock Porchetta is one of my favorite newish recipes. To make those yummy sandwiches even more outstanding, I like to sizzle up the slices in a frying pan. Ouch. That's seriously good.

Great idea, Bruce! PM me for my home address, Smackdown Hopefuls.

Feh. Even "kimono?"

Just a reminder: It's not just for the glory/immortality thing. If you win first prize, you also receive a really nice cookbook.

Mon cher ami: So proud of you! Congratulations.

Welcome to eGullet, jmsaul!

Omigod! How really cool. I want it.

Check out the front page...the Daily Gullet, Bruce. Amazing things are therein!

I remember NeroW mentioning somewhere that her chef at culinary school (a Mexican gentleman) insisted that mole is a mother sauce.

Nice, Seth! Matthew: I haven't forgotten your glowing testimonial to "A new Way." It's on The List. THis is a very, very interesting thread; I can hardly wait to hear all the reports after the virtual cookoff.

Speaking from experience, this is not true if the winner is a 46-year old babe with three kids. I tried it. Snowangel: Give it another try this weekend! We're all looking forward to next summer's Cabin Diary.

You're right. It's almost better this way; that mingling of flavors... Yum.

Um, I don't presume to know what you mean , but you're right: this dish works. Every single time. It's my fallback dish for nights when I'm tired, uninspired, or too lazy to buy groceries, because so many of the ingredients are larder stock. It also has the advantage of speediness, whence it's name. A nice little dish that can be whipped up between tricks.

It just depends on the place, my mood, the menu. For example, I had dinner with Dave the Cook the day after the Pig Pickin' ordered a pork chopand stuck to my choice even as he shook his head with bemusement.. He, "sensibly" , ordered the steak. My pork chop was damn good, his steak was only fair. (To be fair, his lamb stew at El Rodeo in Raleigh was better than my pork stew.) I have powers of divination about these things, 90% of the time. My husband waits for me to order before he even looks at the menu, and always says:"Well, yeah, that's the best thing," and tries to order something completely different, insisting on the fifty-fifty split. He doesn't get away with it of course---it's more like eighty-twenty. If two items look equally good, cost approximately the same amount, and you're hungry: Shut your eyes, take a deep breath, and choose. Done.

The suspense is still building, Bruce. These prizes are TBA.

I don't know Lidia's recipe, but many mention not adding cheese. To hell with 'em. Sprinkle with good parm or pec.

Mr. G.: You get an honorary Gully just for reading instructions!

"Al:" The one day you didn't check. Yes, you may brag in bars about winning a major literary competition! Babes love that kind of thing. Now, maybe you could find a haggis thread and discuss bagpipers? Congrats, "Betty"

48,668. Note to self: Haven't bought a new cookbook for awhile. I'm due.