maggiethecat

Either hers or NeroW's, as well. I'll do one, but be warned: Most of my caloric consumption comes in the form of booze, or coffee. Sometimes gum. With the powers invested in me: Nero: You're it!

Word. Twice.

I am really, truly flattered, Style Czarina. Thank you.

My time is up, and to the fire I fling Some other Dude to carry on this thing. And...I suggest you use prose. The blog is much more detailed and interesting that way. Soba? Sam? I think it's tommy's turn.

That's some beautiful butt you've got there, Mark! Sadly, I've never seen Dave's butt. But bottom line, as many the Heartlander knows, guajolote's butt is the standard beside which all other butts are judged. (Aurora and Lady T. will attest to this.)

Um.

Pepin, right?

And that's 7.54 miles. Welcome to eGullet, OPJK. You've pushed the total to 39, 817.

Oh. My. God. FLUFFY MACKEREL PUDDING!

I recollect that CI tried various liquids...wine, beer, water, lemonade, etc. and decided that beer and water produced the best tasting chicken. Lemonade , apparently, made it taste actively nasty, so there must be some flavor transfer going on. Sure, it's a gimmick...there are other better ways to cook a whole chicken on the grill; we butterfly. I haven't done this for at least a year, but I remember that it was kind of fun to jam a beer can into a chicken. And it was tender, juicy chicken.

Welcome to eGullet, jfd556. That would be: 39.559.

Archie, you are too kind. ( )

Sonnet III My breakfast plate was nothing like the fun Of eggs and bacon...but I had to run For bistro lunch with dearest girlfriend Kat Decided steak and frities were where it's at. Alas, the onglet which I'd ordered rare Arrived all grey within, to my despair. I sent mine back and chatted with my pal, Who ate hers grey (she's such a pleasant gal.) We talked of children, hair and mice and men (She needs a cat!) ...dessert came, and Amen! Profiteroles were really, truly great I gave her half of mine;too big a plate. When Magz came home to dinner, fish had found her: A plate of breaded, pankoed TJ's flounder.

39, 539. tanabutler; I'm not ignoring your quastion. I'll check and post an average...when I have time to do all the counting and dividing. Welcome to eGullet, madziast.

First: Welcome to eGullet. Great topic. Second: First rule of eGullet: Listen to Jaymes. Really. Like elizabeth_11, I feel a little bit more information on the specific problem could be helpful. I am myself a big cheese and mayo fan, but I don't limit my choices to dishes which contain either/both of these wonderful things. Don't badger. Don't lecture. Try to woo her with delectable alternatives. And let us know how it goes, please.

This took me straight back....thank you. I am a paper geek with a paper cutter. When I have a little free time, I cut brown paper bags into neat squares, stack them, glue the spines with rubber cement, clamp ...cool memo pads. (I did say I was a paper geek!)

What's the estimated finishing date? Yesterday. Good work. Thank you. We expect nothing less of you, Nero. But, hell...thirty brewski, 9.99? That is some deal.

Welcome to eGullet, weaver. I'm sorry I can't help you, but I'm posting in solidarity. We hit Windsor on many the long trek between Chicago and Ottawa, and I'd love to hear about a good Italian place. Or Greek place, or French place or Vietnamese place or pizza place or Thai place or breakfast place. Well, you get the idea.

Good thing I don't live in Japan, then. Whenever I buy condoms, I take out a full-page ad in the paper, and just in case anyone misses that, I also dance up and down the grocery aisles waving the box. Just so everyone knows *I'm* getting laid. Damn near wet my pants. Oh my, she says, wiping her eyes.

Word, oh sylvan poetess! Coconut milk was a real pain.

Sonnet II A dearth of bacon wrecked my breakfast plans So…heck! I nuked some oatmeal from McCann’s. For lunch a grilled cheese sandwich, (Brie on rye) Sliced apple framed its fearful symmetry. Mark Bittman gave us skewered chicken thighs That made us coo “whoa babies!” and “Oh, mys” You’ll find it in (what else?) the New York Times: Take curry, fresh cilantro, a few limes With coco milk they soak (and dare I utter?) The dread, despised and silky peanut butter. Long beans in bean sauce (hot!) and plain boiled rice: Damn good, but here I offer some advice: Your appetite is dulled---(Don’t take no wizards!) The road to hell is paved with DQ Blizzards

The soup looks wonderful. Thanks for the Taunton link, K. Heh. (No reason, just wanted to type it.)

LOL. Hmmm I'm wondering...I'm not an expert on Hungarian cuisine. Anyone know if the veal/bacon combo is a standard in the land of the Magyars?

Dear Mamster: IP can make your brain rattle after awhile, and it's addictive. At least it is to me. (Yes, I've spent a day or twenty of my precious Biblical span thinking in nothing but limericks. It's a damn sickness!) So it's a joy to write in prose right now. Tokany of veal is a Hungarian stew, using the usual Hungarian seasoning suspects. Sautee two pounds of cubed, floured veal shoulder in a mixture of butter and oil. Remove. Sautee three chopped onions, add a sliced green pepper, 2 sliced carrots, and 3 chopped tomatoes. Add a cup of white wine, cover. Let 'em sweat for ten minutes. Add the veal, 1 T. paprika, s&p, 1/2 t. marjoram, a cup of beef stock (or chicken, or veal), bring to boil, turn down to simmer...bubble gently for 45 minutes. And, in keeping with this month's theme, blanch 6 ounces of chopped BACON, sautee until golden. Add to the pan. Cover and simmer for 20 more minutes. Ten minutes (or so) before serving, add 1/2 pound chopped shrooms. Just before serving, stir in a cup of sour cream and heat through, very very gently. It's a winner, courtesy of the terrific, and of course, out of print, "Larousse Treasury of Country Cooking."

"The art of losing isn't hard to master" Classic iambic pentameter!