maggiethecat

The homebrewing books count. 160, 153.

Nick, if you're looking for recovery by checking into this topic, you've come to the wrong 12 Step Program! We're nothing but enablers! To wit: 160,069.

We don’t have cable and I’ve seen exactly one episode of “Mad Men”, last year’s closer. We watched it in an hotel room, which seemed appropriate. So I’m not an expert on the (looked great to me) series, but I was a kiddie in the sixties and I remember sixties drinking, which has informed my WASPy preferences, hooch-wise, to this day. Cocktail hour started at six in our house and was shut down by seven because my sibs and I were clamoring for dinner. At a cocktail party in my parents’ posse there were three-four choices: Rye on the rocks, scotch ditto, martinis and Old Fashioneds. Asking for a beer other than Labatt’s IPA, or requesting, say, a daiquiri , would have assured you an empty glass. And although I worship at Toby’s bar and writing, he’s got the wrong take on an Old Fashioned Man. My father wasn’t about manipulation -- he was proud to serve a good hand muddled cocktail. My father is what all men should be, and he still mixes a mean OF.

I thought of this most excellent topic while I was howling over Tim Hayward's piece in "The Guardian"about cleaning up the house after the New Year's Eve bash. A snippet: Things usually start just after the final guest is crowbarred, howling and puking into the last cab. The Baker is sent to bed, the lights go back on and, after the initial shock subsides, I zigzag around the room extinguishing candles, disposing of discarded paraphernalia and isolating any areas requiring later hazmat cleanup. By the time the first patrol is complete, I'm in a high-function trance - the combined result of alcoholic singlemindedness and the confusion that comes with incipient renal shutdown. Those leftovers need covering and fridging; recork any half-empty wine; I might as well scrape those plates and stack them in the dishwasher. I'm usually compos enough not to attempt glass washing but I stack them near the sink for tomorrow and I've been known to get the pans soaking and the stockpot set up. Do yourself a favor and read the whole piece here.

I suspected that I'd been a Bad Girl in 2008 and Santa would ignore me. I was right -- not even a battery-operated pepper mill. Fearing that my suspicions would pan out as they did I took preemptive action and ordered a Presto FlipSide Belgian Waffle Maker at a recession-priced 34.95 for my husband. I love this thing! In Ottawa we churned out a dozen or so and I got to see three young men chowing on Belgian Waffles topped by half a pint of butterscotch ripple ice cream apiece(their happy idea) and hot maple syrup. Priceless.

"Democratized" is one of my favorite words. It's excellent that Saveur understands that part of the Mission here. En avant mes citoyens en 2009!

Welcome! The pizza sounds fabulous.

I love this with a passion -- thanks for posting the story. It appeals to whichever side of my brain that counts steps, searches for rhyming words, and adores typefaces. So, assessing my last trip to the grocery store, and my food fantasy life: artichokes, apples and Arctic char. Edited to add: I loathe angel food cake, but I think it should pass for those who like it.

I've printed this out and will for sure make it, with whatever subs are dictated by the contents of my fridge. Looks amazing.

Me too. Some pseudo "Mexicali Rice" with beans, tomatoes, frozen corn, peppers cheese and a six pack of PBR. A buck 25 for 2. Keep em' coming.

Emily, you're a Goddess, what can I say? I am firmly in the camp of one new recipe a week, and will look eagerly for yours as I post mine. A brilliant new recipe can perk up kids, a dinner table and a marriage. Rock on.

We’re broke. I’m unemployed. We’ve never eaten high off the wild boar, gone to restaurants except through the kindness of friends, family and the occasional foray to an Italian Beef joint. (We’ve since learned to make our own Italian Beef.) We make our pizza, bread, yogurt, pulled pork. Our beef purchases amounts to ground and chuck-eye steaks. We’re living in an economy almost as bad as my great-grandmother’s in the 30’s, or in current privileged Western poverty. I’m doing some thinking about getting more color, taste and flavor into our 2009 meals at a yet cheaper price point. I can’t give up wine. Anyone here in the same situation? Any ideas about making fresh food for bad times, with variety? I'd love your ideas, and I know you have many. In the end it may be all about soup.

That's 159,001, including one for me, which I bought on site at at Les Fougeres a dreamy favorite restaurant of mine a short hop from Ottawa on the Quebec side. A Year at Les Fougeres.

New Year, new culinary horizons. As in Recipes That Rock: 2008, let us know a first-time recipe you've tried since the ball dropped in Times Square. It doesn't have to be a 2009 recipe, just something new to you. That rocks the house. I can't wait to hear from you and expand my knowledge and, um, waistline.

I've been doing this for several years, since Bourdain described Arzak's technique in "Cook's Tour." (I use a twist tie for insurance, and butter the wrap. ) I agree, Bloody Brilliant!

We just slice it, frizzle it in a frying pan until it's cooked through and the peameal is crispy, then pile it high on a kaiser roll with mayo and mustard. Pickle is optional, but french fries aren't.

I get where you're coming from, but a writer or academic may not be equipped to have a cabinet post, or indeed want one. Perhaps they could consult.

We've got a four pound boneless pork loin languishing in the brine and spices used in the Canadian Bacon recipe, but we're skipping the smoking because we want that Canadian delicacy Peameal Bacon. It's cured in the marinade and rolled in cornmeal.

Bacon rules. And until two weeks ago I had rainbow chard growing in my garden. I'll write it down and check out chard availability in Ottawa.

I seem to remember it being called Iman Bayeldi, or the Iman Swooned, because of all the olive oil. I'll consider it hard, but with zucchini and eggplant I think of it as a summer dish. I love it of course.

I'm giggling -- we think alike. I was going to do this until I found out cauliflower will be in the salad.

Dear Choc Doc, I considered it because 1)I love it 2) It's kinda Christmas colored. But I was thinking something more wintry, if that makes sense.

I'm not hot on a roasted shoulder because its structure needs longer timing than a "roast." That said, you might want to check out Judy Rodger's recipe for Mock Porchetta from the "Zuni Cafe Cookbook." Very tasty indeed.

We'll be in The true North Strong and Free for Christmas and have been invited to a traditional Reveillon on Christmas Eve. The hosts and other guests have the tourtiere, the pickled beets, the baked beans, salad and oysters under control. We've been asked to take a vegetable side dish. I'd like something festive and a little flashy, no sweet potatoes or green bean casserole, accessible to kiddies and conservative eaters (garlic is certainly allowed) and ridiculously delicious. I know you fellow eGulls can give a sister an idea or 100. Au secours!

Nice list. That makes it 158,958. Nope, 158959: I received "Lessons in Wine Service from Charlie Trotter."