maggiethecat

Yes, it was. I remember my parents taking toute la famille there for many special occasions. Thanks for reminding me of some wonderful food, and a couple of birthday parties.

Phew indeed, hannah! (I cook from the Bittman a lot.)

58, 414. Welcome to eGullet, and to this thread, balmagowry. A couple of short answers to some of your questions: 1)Yes, books about food count. 2)Mags and periodicals don't. 3)I think I did an average of poster to books, way upthread; I'll try to update it soon. I absolutely love Madame Maigret; Courtine's recipes are spot-on. And although I always counsel folks to refrain from cookbook envy, I must admit, Dr. Balic, that I am ill with jealousy reading the list of your new acquisitions. Gnashing is happening here.

But Linda, you're a functioning cookbookaholic! (I'll meet you there with some cigarettes and espresso.) 58, 014.

Yippie! We broke 58,000. That would be eleven miles, more or less. I could have a chicken salad sandwich at the Zodiac Room of the Oak Brook N-M.

I will never eat fast-food fries, because I like the good ones way too much. (I might, however, reach over and snitch a couple from your bag.) I will never have fewer than two can openers in the house, because one is always lost. I will never again argue with Dave the Cook about whether cornichons are an appropriate addition to tuna salad. ( )

Welcome to eGullet, yellow truffle, and thanks for your review, and the link. I'm charmed by the inventive hardware and the attention to detail you encountered.

Yes, Oh Henrys are available in the states, and an abomination called Smarties are too. But: Smarties in the True North Strong and Free are a whole different box of fun. They are made by Cadbury's I think, and they are like superior M&Ms.

I don't know if these qualify as mass market; they were a staple of the corner candy stores of my youth. Does anyone remember Humbugs --horehound flavoured , dark brown, and three for a dollar. And what about blackballs --big round honkers with a black anise coating and a hard pink center. I'm not sure these were strictly Canadian, but I know I've never seen them since I moved to the States. Crunchies: Oh, yeah!

Neil, how terrific! (Are you trying for a record -- how many cities can I live in within a year? ) Damn, you ruin us here for any other pastry or confectionary and then move on. When do you show up for work? I think you deserve a Heartland send-off.

Funny. The pickles I usually use in tona salad are cornichons (tiny little sweet gherkins). When I went over to the thread there were lots of folks agreeing with Dave that pickles do not belong...then moving on to claim that cornichons are fine. Though for Dave it is black and white, for some it appears Say yes to teeny tiny diced cornichons.

And never let us take for granted the saint of running water: St. Nepomucine.

The power of prayer.

When Nonna couldn't find her tongs, ravioli wheel or rosary, she would call out to Santa Lucia, the patron saint of lost objects. For us cooks, chefs, and beekeepers, the calendar is stacked, stuffed and tourneed with patron saints to invoke when we're in the weeds. Bartender? St. Arnand. Coffeehouse owner? St. Drago. Chefs have five saints watching over them, including Saint Martha. Fishermen net seven, my personal favorite being St. Zeno of Verona. If you're a poulterer, pray to Saint John the Baptist. If you're a goose, apply to Saint Martin of Tours. Greengrocer in Grand Rapids, Michigan? The mantle of both St. Christopher (fruitsellers) and Saint Andrew (patron saint of your diocese) will be a comforting blanket as you lie in bed worrying about spoilage. If you're a greengrocer in Kalamazoo, it's a conference call to St. Christopher and St. Augustine of Hippo. St. Drago protects sheep, St. Bernadette comforts shepherdesses. Vintners can pray to eight saints just waiting for your call – alpha order: St. Amand through St. Walter of Pontoise. Who's your kitchen saint? Did Santa Marcella set you on the straight path to Ragu Bolognese? Or was it St. Mario? Do you invoke St. Jacques every time you pick up a knife, and curse St. Anthony of Manhattan every time you can't find your Marlboros? Our protectors have their symbols in art and religion -- if you see a scallop shell, it's St. Jacques. A bee means St. Martha, an ox, St. Thomas Aquinas. Or maybe, St. Fergus. Whom do you hallow in your kitchen? Who gives you the strength to tournee ten pounds of potatoes, tend your sourdough starter, or find that damned spatula? Let's get our personal kitchen saints and redeemers onto the calendar. Name them, tell us why they're sacred to you, and throw in their symbol, the image you've embossed on your custom dinner service. St. Ian of Ottawa: He chauffeurs his demanding chef (cheerfully!) to six grocery stores (in a Canadian February!) for that perfect bunch of watercress. Symbol: Silver Buick LeSabre. Pray here:Now.

That's late-night heartbreak talk, not get- through- tomorrow -and -the -day- after- that advice, until you've worked your way through the four stages of grief that jackal has written about. If you're the kind of heartbreak victim who loses her appetite and whose digestive system fails her, try something easy, nutritious and cheap. You might already have the ingredients in your fridge right now: eggs, butter and cheese. Get a loaf of bread. That eGullet stalwart, a pound of bacon, would be a helpful addition. If you can bearly bring yourself to cook, and you're outta gas, scrambling a couple of eggs (soft!) and making a piece of buttered toast can be accomplished in under five minutes, and can be eaten in less than three. This meal has the remarkable ability to stay in the stomach even after a crying jag. Then, onto poached, coddled, Western Omelets...in fact, you could work your way through the eGCI Egg Curriculum. Here.

There is no real comfort food for heartbreak; in fact, I usually lose my appetite. Scotch on an empty stomach can be therapuetic. But, Babe, I feel for you. You have full license to eat whatever the hell you want.! In quantity.

I'm pretty sure I posted when this thread was young, but I'm too lazy to look back and check. Famous eGulls I've actually dined with, and wanna do it again: Priscilla Ivan Dave the Cook GordonCooks Varmint Al Dente Anthony Bourdain Katie Heather Varmint My beloved Heartland posse: NeroW, guajolote, Aurora, LadyT, Ronnie, Willie, MatthewB, fresco, nightscotsman, Fresser, Hobbes, Rhea...and others too numerous to list. Late on a Friday night in the longest month of the year, I want all of them. But as it's fantasy tonight, I'd love to share some pork tacos with: Thomas Jefferson, William Jefferson Clinton, Franz Lizst and Ian Bostridge.

Dear Bri: Short answer, if and when he's around: Ask Nightscotsman. His pistachio mousse filling for guajolotes's birthday cake will live in memory as one of the most sublime things I've ever tasted.

Nope, still there! Try the Shrimp Nantua..... This makes me very happy -- my godfather would always take me to dinner there. Then there were my years at McGill fueled almost entirely in delivery from Pine's Pizza....

If we're really going to take a stroll down memory lane... Pauze's was the my first "seafood" restaurant. When I was a little girl, I thought all that white linen and crystal was unbelieveably glamorous. As I remember, dimly, the Dover Sole was pretty good. Gone, I assume?

Is the Coffee Mill on de la Montagne still there? When I was a teenage Buyer's Assitant at Holt Renfrew, I would have lunch there almost every day. It's where I learned that potato salad doesn't have to be coated in mayo. And that baroque Mittle-Eupora espresso machine was one of the loveliest porcelain objects I'd ever seen -- gilded and painted with wreaths of pink roses

I like to beat the eggs in a blue bowl; the cheap enamel version I bought in college travelled with me for a many years until it "disappeared" in a move. I bought a new blue bowl. And while I am a food processor fan, and I know it can make great pastrydough, I still use my fingers to incorporate the fat into the flour.

Holy shit. I go away for a couple of weeks and you guys have been very, very busy. Good work. 57, 991.

Um...sure I did! And welcome to eGullet, Vardener. I'm honored that the Smackdown received your first post. Not to sound like a brat, but get your clever self to the current Smackdown and do your wurst. Here

I made hoecakes for breakfast, and I must say that they were so good that I considered a brief fling. But nah, not on Valentine's Day. Poor larb...not so much a doily on a heart-shaped piece of construction paper. Get romantic people. I, for one, am off to kiss my grits.