NeroW

The last time I cooked outside school (last week! ): Seared pork tenderloin in Le Creuset and then into the oven Served over julienned leeks sweated in butter Quick whole-grain mustard pan sauce Roasted baby potatoes Roasted asparagus Little purchased tortes Some kinda wine. Otherwise, I've been eating terrible, terrible food

I made a new friend in Chicago. He has 5 wild pheasant in his freezer. He killed them in October. What, if anything, to do with these birds?

SWoodyWhite, excellent post. Thank you!

As I sit here eating Fritos! You freakin' rock.

Ruffles potato chips. Dipped in plenty of Philadelphia cream cheese. Or, God love me, cold pizza. I could do with a little cold pizza action right now. Waiter?

Word.

Sauteed chicken breasts, quick pan sauce Green beans and roasted Bliss potatoes tossed with EVOO, shallots, garlic, lemon zest and fresh thyme Fat Bastard chardonnay

What is Harvey Wallbanger cake? I thought that was a shot.

Word.

The word "rhubarb" starts to look really weird after you see it over and over again.

Louisa: Excellent introduction. I look forward to reading more! Long live Le Cordon Bleu.

Steven Colbert. P.S.: thanks, FritzBrenner.

I had a boyfriend who thought scallops grew on "twigs."

Hot Sour Salty Sweet is a beautiful book. Everything I've cooked from it has turned out according to plan. Excellent . . . (tenting fingers together).

You're good at that, dude. How about using them in a tapenade-- hard-boiled egg, chopped fine a pile of combined olives (I think I used a mix of Nicoise and Kalamata last year, easily available in my area) a few flat anchovies, rinsed, chopped a good plop of bottled capers, rinsed a small pile of chopped garlic a good squeezing of lemon juice spoonful of Dijon spoonful of Cognac (I think Cognac is what it was) a good 1/4 c. or so EVOO some chopped fresh basil You know, give it a whirly-round in the processor. I think we served this with little toasted bits of bread and maybe a schmear of goat's cheese, but I could be mixing my appetizers. I think this was a BA recipe. Also you can use them in salad dressings with cornichons, etc.

I don't think lift a bottle counts.

No cooking ideas right now torakris, but awbrig and others with children, if you wrap rubber bands around the eggs and dip them in the dye, then rewrap and redip, you can make tye-dye patterns!

Ha! That rules.

Obviously, Ben, you're an alcoholic. I only eat breakfast if: 1. It's the weekend and Fritz is making it. In which case, it's more like brunch. 2. The Friday-night crowd wants to go to a restaurant on Saturday morning. 3. Someone forces me. Unless coffee or Bloody Mary's (on the weekends) count as breakfast. I usually don't eat lunch either. I'm just not hungry in the morning or early afternoon.

You should start another thread on this! Or search for an old one, maybe we can resurrect it. But I don't want to tell ANYONE what's in my fridge. Uh . . . I'm serious.

Sea salt . . . vinegar . . . potato chip . . .

Whassit? Is it marketed as a "rissoto spoon," or is it just one of those things?

Nero, How long did it take you to dump this ding-dong? Ooops...that's probably another food he wouldn't eat. I, on the other hand, enjoy all types of food. Hint, hint... Too long, my friend. Too long. EDIT: I didn't see you Lady T. The only thing he cooked for himself was grilled chicken breast, with white rice. He cooked this in advance each week. Then he coated the whole mess with that brown-colored El Paso taco sauce. He cooked some for me once when he thought I could stand to lose some weight. A whole week's worth. He told me I could mix it with salsa instead of taco sauce, if I wanted. This was his idea of generosity. I didn't eat it.

emhahn-- If there are good bands anywhere in this town it's at Soda. No food there though.

Last night, I dreamed I had dinner with Bourdain and Awbrig. It was at Awbrig's house, only it wasn't Awbrig's house, it was my family's cabin in the Baldwin, MI area. It was during the annual Baldwin Trout-a-rama. We had filet mignon, which (to me) seemed inappropriate during the Trout-a-rama. Grant Achatz was also there, but he looked like that little dude from "Fantasy Island," the one who pointed at the sky and said "boss! De plane! De plane!" There were other guests as well, but I don't know who they were. I was seated next to Bourdain, two places down from Awbrig. Bourdain was doing the cooking. He picked our steaks out of the saute pan with his fingers. He had really dirfy fingers, and long, jagged, dirty fingernails. He gave me the smallest steak, and this was after he took a big old bite out of the side of it, right on the nicest crusty part. I thought this was very inappropriate, but was so nervous to be seated with such illuminaries, that I couldn't say anything. Grant Achatz didn't eat, he just kind of lurked in the corner. Wearing a white suit. In light of this, I'd like to revise my choice. I'll just have dinner with FritzBrenner.