Dave the Cook

Just before a recent trip on which I knew I would be doing some cooking, I touched up my three most useful knives. I packed them carefully and secured them in checked luggage (no point in trying to explain to airport security). As it turned out, I didn't need (or in one case, simply forgot) my knives, so after ten days on the road, I retrieved them and returned them to active duty. They're dull. Well, not dull, but I'm pretty sure they're not as sharp as they were when I packed them. Is there an explanation for this, other than my own perceptual error?

Fat Guy on C-30A. Having visited the area nearly every year since 1977, I can attest to FG's findings. And yes, if you haven't been there in five years, you're in for a shock.

I don't mind a few stems, but to minimize them, I leave the rubber band on and hold the bunch stem side straight up/leaf side down, barely touching the board. Then I shave downward, trimming a layer of leaves, turning the bunch about 45 degrees, and "shaving" again. I shave and rotate until I have a sufficient amount of herbage. This technique requires a decently sharp knife, but has a real advantage in that the remainder of the bunch still has a high leaf-to-stem ratio for the next time. Edit to add that I didn't invent this technique; I saw someone on TV do it. If I could remember who, I'd give credit.

As a basis for comparison, the cancellation fee for a reservation at Mix In New York is $20 per person (or was, as of last week), with a 24-hour notice.

XTC: orange and lemon raincoats, pineapple wetheads, apples and cherries varnished in water -- and one thousand umbrellas.

There are a number of fluent Francophones on eGullet. One of them might be willing to help you out. And welcome.

I am humbled. Edit: I had a lot of help, including this thread.

So, did you get the mini-cannoli? And how was the debate resolved. I prefer the minis over the standard-sized cannoli, as that is the appropriate crunch-to-cream ratio. Mrs. Varmint likes the ratio equal infinity -- she only likes the shell. Debates like this are never resolved -- that's part of why they're fun, and silly. But it became clear that the large-shell proponent was merely jesting in argument when she ate all the filling and handed the empty shell to her partner, who had been on the other side of the discussion. This of course threw him out of proportion. The presence of Mrs. Dr. Varmint would have restored a perfect balance. She can come with us next time. Both I and my daughter agree that those mini cannoli rule.

Me too. What's in that onion stuff, btw?

Slaw? That's a new one for me. We always had blackeye peas, which now makes a nicely schizo side dish to sauerkraut and pork. I like to cover all my bases. Jamie We looked around at all that meat and decided that something green was required. On the one hand, it helped us use up a half a head of green cabbage. On the other, the need for carrots (along with, OK, six dozen eggs) precipitated the trip to Fairway. I tried to make BC, but we got a last-minute offer of a guided tour of Chinatown. I can search for the perfect burger vicariously, but nothing will replace the smell of durian and the thrill of having a live shrimp flick seawater in my eye. And I won't get into all the ways the Chinese have found to ensure complete utilization of the noble pig.

You truly are a brave man. I did that on NYE 2000. I still haven't recovered. I didn't make myself clear. I'm not brave, I'm stupid. My cooking buddies (the ones who sent me there) said, "Oh no, it's always like that." But while squeezing through aisles that would make a fire marshall blanch, I overheard several people with NY accents say things to the effect of, "this is nuts." Next door at Citarella, people would walk up to the window, peer inside, and walk away, muttering, "We don't need it that bad."

I took no notes. Without written proof, the authorities have nothing . . . Leaving out the delivery pizza, the Penn Station smoothies and a blow-by-blow comparison of FAO Schwartz and Toys R Us, my NYC food experiences come down to these: - a guided tour of Arthur Avenue, including: a generous sampling of the notorious Jason Perlow Sangweech; some awesome marscarpone and ridiculously cheap parmesan; and a silly debate over the crunch-to-cream ratio of handmade, hand-filled cannoli. - a day and a half with a few friends preparing for New Year's Eve: cassoulet (duck confit, lamb shanks, sausage and white beans) from scratch (OK, they had started without me), devilled eggs with goosefat and a duck crackling garnish, slaw, cornbread. True to my adopted South, I made sure I had beans and slaw just after midnight. - an insanely conceived New Year's Eve trip to Fairway, which I decided was a secret test of my big-city mettle devised by my new York friends. - drinks in the 7th floor lounge at the Times Square W. Terrible service, especially considering the basic tarriff of $16 per mixed drink. The disappointment was partially offset by a possible sighting of Lea Thompson in the adjacent nook. - three glorious hot dogs at Gray's Papaya, the midpoint of a Central Park/MNH walking tour. - being dissed at Carmine's (UWS) for having the temerity to show up at a self-styled family restaurant with a family. - a very nice dinner at Nick's Mediterrean Grill. - excellent pastrami on rye at a frantic Katz. I was told that they are rarely that busy, and it's a good thing. With all the clamor, no one would have heard Sally's big O that day. - the amazing sights and sounds of the East Village, Chinatown and the Seaport (no food in the last, but there were food-related smells -- mainly raw sewage and fish) - a truly memorable meal at Mix I want to thank everyone for their great suggestions. Though we didn't follow many of them -- getting a group of eight, ranging in ages from 11 to 52 to do anything together is like trying to turn the QE2 on a dime -- they still gave us inspiration and insight. A great time was had by all. We're already trying to figure out how to swing it again next year.

How strange! I recently assisted in the assembly of devilled eggs featuring whipped goose fat (a riff on guajolote's beef fat eggs) and a duck crackling garnish. These eggs garnered me a marriage proposal.

That's a very good suggestion, as the Cuisinart piece is almost free at that price. However, there is a big difference between a 12 quart stock pot and a 17.5 quart stock pot in terms of usability for stock making. On the other hand, one could buy two of the Cuisinart pots and use both for 24 quarts! For something closer to the desired size, I'd go with a 16-quart Cuisinart stockpot. As long as it's on sale for $80, anyway.

BCP thread here.

Grasshopper Pie -- or is that 70s, too?

Silly man. I'm sure you could get plenty of help on this one.

Didn't Randall Grahm say he was developing a Bonny Doon boxed wine?

I finally received an answer from Quaker: They did not respond to my specific question about the use of alkali, but based on thier response, I assume that they no longer use it, if they ever did.

On December 22, I wrote to Calphalon regarding the product line. In the past they've been quite responsive, but given the season, they're probably lagging on non-holiday queries. I'll give them a couple more days, then ring the doorbell again.

Lemon, lime or orange curd should use up about eight. If you make a tart from it, Joy of Cooking has a shortbread crust recipe that uses an additional yolk.

And on whom you don't wish to appear to have spent more than $6.99?

Or ground chipotle, though usually you can't use it as liberally as paprika. I second woodburner's warning about determining doneness. The best way I've found for determining this point, if you don't trust your sense of touch, is to track the temperature. It will level off soomewhere between 185 and 195. Be patient. Once the temperature starts rising again, you've fully converted all the collagen, and it's time to pull it.

Also: Emeril has a recipe for Tangerine Duck that I've been wanting to try. Rather than a separate sauce, he mashes tangerine pulp with sugar and stuffs it under the skin, makes a syrup with juice and sugar and pours it over the duck, then roasts it. It sounds really sweet, but the duck should cut that quite a bit. Worth a try -- it's in New New Orleans Cooking.

You forgot the elementary school fundraiser, where you and Mrs. Fat Guy (or me and Mrs. Dave) are approached both separately and successfully. Who says schools don't teach anything anymore.