maggiethecat

Thank you very, very much, but no...we'll probably choose another subject for the next OTOH. And seriously, report back from your egg scrambling activities and Start That Thread.

Of course, nothing as useful as saucepan size is given! I'm thinking a heavy one quart number would work well. Yes, slow, gentle stirring. And fifi: please let us know how they turned out!

So maybe I should start a scrambled egg thread, but this seemed to fit in fine right here. I received today, courtesy of Amazon, an out-of print copy of the great Curnonsky's "Larousse Cuisine et Vins de France." His take on six scrambled eggs? 6 eggs 7 T. butter s and p For a creamier result, reduce the butter to 5 T. and add 2 T. creme fraiche. Spread half the butter over the bottom and sides of a heavy-based saucepan. Cut the other half into small pieces. Beat the eggs, s and p lightly. Don't let them froth. Pour the mixture though a seive into the buttered saucepan, off the heat. Cook slowly, over low heat so that as the egg starts to set it is mixed back into the uncooked egg. Gradually add the pieces of butter, removing the pan from the heat in order to heat the eggs as slowly as possible. If you are using only butter and no cream, reserve a piece of butter to be added at the last moment. When the mixture has become creamy, remove it from the heat and add either the creme fraiche or the reserved butter. Serve immediately. Cooking time: Twenty minutes.

38, 470. 7.28 miles.

Sinclair, using the Wolfert formula, I'm going to say 600. All baking? Wow. (Around here a cookbook habit soesn't raise too many eyebrows!) Browniebaker, let's call it thirty. 38, 469.

One more for me, used, from Amazon because it's out of print. In my continuing reasearch about those French guys whose names ended with ski (Podzerski, Babinski) I am holding the "Larousse Tradition French Cooking" by Curnonsky. It's the English translation of "Larousse Cuisines et Vins de France," is very pretty, 700 pages long and weighs in at four pounds. 37, 809.

I was lucky enough to partake of this turkey, so I can vouch for guajolote's advice. Aurora, Lady T. and I attacked it before it even hit the platter. That mole was damn good too!

Dinner Party Plotted at a Political PR Firm OK. THis is the first fundraiser you've ever planned, right? First, pull out that county map and check in what precinct the host’s house resides. Damn, the precinct committeeman there is a thorn in the side of one of our other candidates. Well, gotta invite him anyway; he bought a shitload of bumperstickers and yard signs from us last go ‘round. (Where did he get that kind of money? Let’s check that one out!) And he knows that we know about all those DUIs he’s racked up in the last two months. He’ll behave. Remember Judge S. and all the times you had to bail him out of the drunk tank? Thank God no one ever found out about that! (Short but lively discussion about why Alan Keyes was not a good choice as an after dinner speaker a few years ago. Even Republicans were stunned into silence, and their checkbooks stayed firmly in the pockets of their blazers.) Fish as an entrée? Are you out of your mind? This is Illinois we’re talking here, not NoCal! Well…maybe we could get the Capitol Steps? No, Beef Wellington's for the Golden Giver's Circle, for God's sake! Hey, how’s this? Candidate II’s son plays harp in the High School String Ensemble: Maybe we could get them to play? (Short discussion about the hazards of candidates who have artsy kids. Remember the one who mounted that conceptual art show with the three sets of naked female twins? How many of the girls were underage?) Yeah, Judge S. helped us out Big Time with that one! Remember, Kid, this is a hundred and fifty dollars a plate so we're not talking the A list here. Doesn't Candidate III's brother-in-law own a banquet hall or something? Give him a call and get a price; it never hurts to go after the Greek vote. OK, OK. I know. But it'll be open bar! Who doesn't like half a chicken, green beans, potato wedges and iceberg salad with Thousand Island after three gin and tonics? Don't worry about dessert: ice cream and chocolate sauce in one of those little metal footed dishes is all anyone will expect. Hell, you dont think he eats at these things, do you? He'd eaten so much chicken by the end of his first campaign for the State House that Tyson tripled their donations!

If you haven't, do! A brilliant book. Thanks for mentioning it, enthusiast.

In the last year I've spent a couple of weeks in LA (first time in my life), and everything that Hollywood has mentioned is right on. My daughter and her SO took us to Olvera Street right after Mass had let out. Watching the families stroll with their kids, eating where there was the biggest line; it was fun. The Getty's a must. So, if you're a gallery freak and a gardener, like me, is the Huntington in the town whose name I've forgotten, but is close enough to Pasadena to be Pasadena. San Marino? My daughter told me about the great show hanging at MOCA right now...but I've forgotten already!

NSM: Is there a chemical reason why it's buttermilk? Would cream or milk/cream or egg/milk/cream mixtures work as well?

Thanks for reminding me... I loved those cookie ice cream sammies. Plus: I live a one minute drive away from a DQ. I think maybe I should walk there! When the siblings and I gather at the parental home for a holiday and have a couple of 'tinis, the worst thing about our childhoods that we can throw at our mother is: "You never let us get the chocolate dipped cones! They wouldn't have been that messy in the car! " This happens every single visit. Another biographical note: The DQ in question was owned by Paul Anka's father in Gatineau, Quebec.

Welcome to eGullet, boink! I find that lasagne freezes so well, baked or unbaked, that it's always a good idea to make more than the family will eat at one sitting. As our family has been whittled down to two (ever weight-watchful) middle-agers, making some to freeze is easy. Reading through this thread, I realize that I've never met lasagne I didn't like. I make the minimalist version myself, but if you wanna throw in ricotta, meatballs, artichoke hearts...you go! I'd love it.

Three Words: Peanut Buster Parfait. Porn. I turn pink and sweat. Talk about a Forbidden Pleasure.

I try to remember two things: 1)How much fun the party was 2) That I don't really have to do it all before bedtime. Without these two things firmly in mind, the prospect of the cleanup can assume horrifying proportions. Fill up the dishwasher and start 'er up. Toss anything that can be tossed: cocktail napkins, contents of ashtrays, the Detritus of Dinner. Pack away the leftovers, toss the empty bottles into the recycle bin. Replace the garbage bag...it's a morale booster for next morning not to have an overflowing garbage can. All this should give you a square foot of counterspace on which to prepare breakfast tomorrow. Start soaking anything soakable. Sweep the kitchen floor. If you're extra perky, which happens to me rarely, empty the dishwasher, refill and start. Leave the glasses and anything needing hand-washing for tomorrow. When you mention waterstains on furniture, I'm assuming you mean wooden furniture. Here's the simplest low-tech solution I know: Grab the jar of mayo from the fridge, and gently rub a half-teaspoon onto those water rings on the coffeetable. (You are allowed to curse the guests who didn't use a coaster.) Wipe off the greasy film...the water ring should have faded. If not, give it another treatment tomorrow. Rugs can wait, and I too would like a rec on an affordable kickass vacuum cleaner. Drink a glass of water, take two aspirin, and hit the old sackeroo.

VM...the ancestral home is honored! How sweet. Really.

Vivremanger: Thanks so much for the gastronomic travelogue through the Townships. I went to summer camp on Lake Massawippi lo, these many years ago...long before I knew about the culinary attractions nearby! This is great stuff for an expat Quebecoise. I spat coffee at:"Its the first day of our vacation and you made us go to a monastery -- oh my God!" Ah, travelling with teenagers! Looking forward to the next installment.

...Aren't we? Paul, PM Rachel and get this on the calendar!

"Whistler's Mother's Cookbook." Not only was she a cook, she was a saint.

I guess it's kinda like Americans not knowing the Canadian provinces No, Babe. At least we know that NY and NJ are states! Oh, how often have I heard..."we went for a trip to the "providence" of Toronto! (End of typical Canadian rant.)

No it isn't ...just headed over there on that very mission. But thanks to all of you who have posted recipes from your amazing potluck. Sigh. Wish I'd been there.

This is cool. We know that eGulls have a serious, incurable cookbook habit. Going forward, Fat Guy will select, from his shiny stack of review copies, a brand new cookbook for the First Prize Winner. When you send me your address, shoot me a little description of your culinary interests, and he'll try to oblige. His selection is, of course, final!

Eric: I know exactly what you mean about that cool baby pepper! My Asian pear tree is covered with hundreds of adorable miniature pears saying the same thing. Tomatoes...grrrr. My two heirlooms have severe failure to thrive...very odd, I've always done well with these. The mini plum tomatoes "Juliet" do have green fruit on them. Yippee!

As described here:Edouard, je t'aime the little truc about starting a pan of water to boil first thing, each time, every time you start a meal.

Suzanne, you're right. Thank God JAZ and Dave are around to help me out with this one!