maggiethecat

That's the method I've always used and it works a fair treat -- you can actually pour the excess back into the batter bowl. And I'm with snowangel -- unsweet crepes work beautifully in desserts and are so much easier. A teeny, teeny bit of sugar at the most.

I like this idea. Also: No foodie ever has enough kitchen towels or potholders -- throw in some new ones so he can throw away the dreary oldsters.

I checked into this thread once again because a biz trip to Rochacha may be in my future. I second or third the good words about Magnolia. I tripped into it by accident last time I was there and found the people charming and the food first rate.

Yesterday I scored a large like-new springfrom pan at the local charity resale place for a buck and a half. Now I can bake two cheesecakes at a whack.

Adorable. Megan -- do you embroider or know someone who does? A chef's name in a simple outline stitch would be the work of a few minutes.

Chuckeye -- the greatest beef bargain on the planet. I was nudged towards chuckeye in correspondance with our leader, Dave the Cook, but I was dubious. Until I saw that my butcher would provide beefy protien for two for under three dollars a pound, as tender as filet, as tasty as aged porterhouse. If there isn't a thread about chuckeye there should be. Great blog. Superior kitties.

I cheered when I read this. A great interview, with Bourdain dropping the usual soundbites.

Apart from a compliment from your consort and father of your child and true love -- all wonderful -- what makes this the impossible to overstate accolade?

I'm bumping this up because I really want to know.

I have owned a couple of expensive electric grills, (none named George) but they all disappointed. I could never have cooked a steak as perfectly as you did. Would you recommend the Cuiz Griddler?

Pam. there ought to be a law. Those blintzes deserve an accolade I bestow rarely: Food Porn.

Still loving Peak Frean's Chocolate Digestives.

Adam: Thanks for the link to Ivan Day's site -- it's remarkable.

Tim , I'll send you the cleaning bill -- I whizzed on the loveseat. I read it to His Handsomeness and he's still convulsed. But none of you have mentioned the single nastiest thing I've eaten in my life: tinned hamburgers. They hadn't passed through anything as tony as a Macedonian -- more like a drayhorse. My London deb rich flatmate from McGill days in Montreal asked me to dinner in her adorable mews in Kensington (or somewhere) when I was on my Grand Tour. Sara Jane said: "After all the French and Italian food you've been eating for the past three months I bet you'd like a hamburger." She served it on Wonder-style white bread, soggy with grey water. I'm polite by nature, but I couldn't eat it. When I spotted the tin on the kitchen counter I decided that in comparison, Fray Bentos corned beef was Kobe. Is it still possible to buy this afterbirth in a can in the UK?

Melissa, you are The Woman. Thanks for the great start. I know someone on eGullet has done mulberry purple haze. Are they really tasty enough to use in a cobbler or a pie?

I've been informed that I have access to a river, a lake, an ocean of mulberries. That's the good part. I don't have clue one about mulberries --except that they stain your sidewalk--that's the bad part. I've never tasted a mulberry, and epicurious and Martha Stewart and eGRA have all come up short. Are mulberries the fruit equivalent of pigeons -- sturdy, boring and messy? I like free fruit: Mulberry Mavens, please weigh in.

I'd avoid recipes for butter based cakes like pound cake and check out oil based chiffon cake recipes. I think the savoury additions would shine more brightly.

Kris: Buy the cheapest, tawdriest size-appropriate nonstick pan. Spend no more than five bucks, and hide it in the depths of your cabiniet for Crepes Night. Spend the good money on upgrading pots and pans you'll use more often.

Thank you, Dorine. There are three things that a well-regulated household can't be without: toilet paper, cat food (if you have feline masters) and bacon. I've tried the butter/nonstick thing recently because I was sadly sans bacon, and while it was an egg, it wasn't a real fried egg. No bacony flavor, no crispy edges, no dramatic dangerous sizzle as the egg hit the pan.

Bacon and eggs, served over toasted homemade rosemary foccacia. Grilled tomoatoes.

I used to travel like the Blues Brothers: a tank of gas and half a pack of smokes. I got places. Minus the puffs, I now make sure I have good coffee, water, an apple and some Jolly Ranchers.I can always hit the BK in Kalamazoo for a whiddle break and a Whopper. I save my appetite and food money for my destination.

Edward Gorey, Vietnamese food, cats, swimsuits and gout: You're talking my talk and walking my walk! My siblings and I had a hoot teasing our father (a man in otherwise excellent shape) about the gout that popped up in his 75th year. (Fielding and Woodhouse references.)Sure, Daddy had been a bon vivant in his prime. But last year his sister, my Auntie Char, decided to tour Greece and Asia Minor with her church group, hitting all the big St. Paul venues. She was wheeled off the plane in Toronto crippled by gout, and in her case I think we can rule out foie gras and vintage port. Am I doomed? I've come to think that Vietnamese food just might be the healthiest, lightest and tastiest on earth, not least because mint and basil are served up like a bread basket in a "western" restaurant. Clean , fresh and not weird. My son-in-law (see avatar) is American-born of Vietnamese descent, and his enthusiam for all good food grew up in Louisville, KY, where his "boat people" parents and grandma made great food in poverty and foreign circumstances. (It was hard being cool in high school when everyone knew your grandmother kept chickens.) Bathing suits: This is an area where women can learn from men. Men just pull on their trunks and get on with it, even if they're not in Speedo shape. So should we. Lestat's resmebles my living room, which is scary. But a scone every few days keeps the blues away.

Bring your cop's eye to Chicago -- good food high and low. (Plus, we could use another cop.) I am so impressed and happy for you.

Nothing like Country Captain over rice -- I think finding that recipe in "Joy" propelled my mother to buy her first jar of curry powder.

So what strange juju does he have going on? Is it the grateful upscale earnest demographic that allows him to get away with this cack coffee? His rich mysterious daughter, whose funds let his business stay alive? Have you considered confronting him and making him take a sip of his product? (I'm glad the house is pretty.)