maggiethecat

Basil Dog, I thank you.

Geez! It took forever for someone to notice! Um,,,I noticed, but, I was being polite. For all I know you still play all your old eight tracks.

I just love this post. I'm amazed at how many other North Americans must have experienced some form of this memory. Glencoe,Ontario. 1959

You're The Woman. I never doubted you for a second. Good girl.

Gordon: This is an ever-present danger, and one you must avoid at all costs. Be very careful here!

31, 223. 5.91 miles! Bennigan's beckons...(yes, I am being drearily truthful about the local restaurant scene.)

A tape is as good as on the way, Lily. I'll pack in a Chef's Tour and an Iron Chef as well. VHS or Beta? VHS, svp. You're a Prince.

Kris: Please, please please let us know how this works out. My mind is boggling Big Time.

31,219

Dammit. Some day I will again have a job with a paycheck attached, and then I can get buy a bottle of wine that costs ten dollars and get cable! The show sounds wonderful. I'd really like to see the sheepshearer in action as well. I'd let him practice on me; free haircut!

Nick: No I do mind! That's the kind of simple arithmetical puzzle I adore. Fifty-four years of recipes. Talk about being chained to the stove. 30,000 cooking hours. Thanks for your handy dandy new formulae.

Absolutely spot-on on here. Added advantages: shortening is cheap and doesn't need refridgeration. Is that because it is so, so very refined?

Susan: What a score! Three more for me. Cornbread Nation 1, John Thorne's Pot on the Fire and Madame Maigret's Recipes. (That last one being TDG reaearch, she rationalizes.) So: 31, 203

For me, the funniest line in a very, very funny post. Thanks, Reverend Sir. Yeah, haggis would be my family's ancestral dish, I guess. Think I'll stick to the family's ancestral beverage after reading this.

Congratulations Xanthippe. Check out her third- place winning limerick on the front page of TDG. Naughty girl!

Champignon, Mr. Sharpie, btw: Welcome to eGullet. And keep the Ottawa recs coming please...my parents live there and I like to tip them off to anything new or interesting.

31, 168. Yes, the library idea is a good one, and a ploy I use frequently. It can prevent impulse purchases. The problem comes after I've returned the book and realize, later, that there were a few things I really wanted to make from it. Then it's click on Amazon time, or a quick rush to Borders.

30, 156. Tah dah! The 30,000 milestone has been crossed. Welcome, Marie-Anne!

29, 996. Good Gad, the 30,000 mark looms. 5.68 miles. And Flocko: Welcome to the Friendly Confines.

Welcome, Beth. Tell us about the burgers.

Spencer: It was not forgotten, believe you moi. That topic didn't get a lot of entries, and it's still open: no prize has been awarded yet. I'd like to see another two or three...enough critical mass to make a prize meaningful. The glory and the Tshirt are still pending. (I mentioned it on that thread, I believe.) I really don't want you, or anyone else, to think your work is being overlooked or dissed. Raunchy is fine.

29,446.

Keep 'em coming. The deadline is midnight, tonight, in a time zone of your choice. Belgian/Chinese? The Walloon Wok? Waterzoi Wonton?

Oh, Ma'am...very funny. Longing to get you and Jaymes in the same room. Long deep sigh. No room for a chicken tractor here.

A Maillard reaction happens when the amino acids and sugars in a piece of food that is subjected to heat combine. This causes both browning and the formation of many flavor and aroma compounds. Subjected to further heat, these compounds break down to create even more flavor and aroma compounds. Each type of food has distinctive and unique flavor/aroma compounds that are formed through Maillard reactions. More information may be found at this page and this other page. Merci, slkinsey. Aware of the phenom, didn't know the chemical term. My Pisco Sour: Looking forward to the demo tomorow. I'm all a'twitter.