NeroW

But did you try it?

That's what your pants are for.

Hi everyone! Not as light-hearted as most of my usual posts , but I wondered if you'd share some of your experiences. Someone close to me is starting chemo this week. I read that one of the side effects of chemo was that you might lose your appetite. I'd like to try and help in my own way. He already has enough people to help him with yardwork and household chores if he gets tired, but what about in the kitchen? Are there any particular dishes you've prepared for someone in chemotherapy that they enjoyed? He has already asked me for creme brulee. If you have experiences with this, I'd like to hear from you, either via PM or this thread. Thanks.

Dude, I ate tons of Playdoh.

I heard you can get a pretty good buzz off that shit.

I ate paste (mmmm . . . paste), whole sticks of butter (or as much as I could before someone yanked it away from me), wads of paper (many of my books were missing their page corners), and used tea bags (see the butter qualifier). I think I would *still* eat paste. Now that a lot of my friends are having babies , I notice that their kids eat whole lemons, raw onions, and things like that. So what did YOU eat when your palate was young?

John Carlo and Guido Nardini, Club Lago, Chicago, IL.

Just eat the extra. That's what I do with pastry cream.

See, I told you. Sexy.

I don't think the tongue thing is wretched. I think it's kind of sexy.

Why?

Man . . . I really wish we could combine the "book" threads. Right now I am reading Food Politics by Marion Nestle. Just finished up In The Devil's Garden by Stewart Lee Allen and Coming Home to Eat by Gary Nabhan. I am not sure if I spelled "Nabhan" right. Food Politics is largely about how the American food industry influences the nutrition politics of the USDA. Scary stuff. I am starting to bore people at parties with my talk of Big Evil Food Industry. But it dovetails nicely with the Nutrition class I am taking right now

Working through the duck fat. Skin-on bone-in chicken breast for BF, skin brushed with duck fat, seared in cast iron then finished in oven Flour tortillas Refried beans, crusted (with duck fat) in the cast iron Onions (in duck fat) cooked down for an hour or so in the cast iron until they were nice and brown and soft Sour cream

There are seriously not any bad cooks in my family.

What about Jello Gelatin Pops? The fruit flavored ones? I loved those. If they brought those back, I would cry with happiness.

adrober, bravo.

Friday night: Scrambled eggs Bacon Bagel + cream cheese PBR Saturday night: Nice smelly Brie + crackers white Bordeaux, very happy with it Gnocchi + roasted garlic/tomato sauce red table wine a piece of Dove chocolate Sunday for Mom: More of the nice smelly Brie + crackers Turkey breast seasoned and grilled on the convection grill Mom's Stuffing (also grilled, en papillote) Roast duckling (skin rubbed with creamed garlic and mustard) Roasted pears and onions (glazed with honey and lemon juice at the end) Morel mushroom risotto A very nice reduction sauce of duck stock + Port + aromatics, you know the drill Baguette more Bordeaux And the best part is, my mom bought ME a Kitchenaid mixer and gave ME all the duck fat to take home

Oh my god!! I did that too. For ten minutes our little apartment looked like some rock concert with all the mist-stuff floating around. But I am proud to list an accomplishment from reading this post. I am making stocks today; do I need to go into detail or can I brag that I remembered my other pot under the strainer?!?! There's no stock in the pipes today!! Shit, we've done that too. We were trying to chisel a spot in the frozen-solid freezer big enough for the bottle of vodka. We were chiseling away with steak knives. Bam! Freon everywhere.

Fuck a cooker. We're digging a hole in the yard. Of course . . . if she agrees to it. After the whole "pig in the bathtub" thing, I'm not sure. Quick. Help me think up some good ways to eeeeaaaaase into that conversation with her. Something other than my usual approach, which would be somewhere along the lines of this: "Hey, Kate! Not only are you having a weekend-long party with 40 of your college drinkin' and smokin' buddies in your new $200,000 house, but we're also puttin' a pig in your tub! Get outta the way!"

I am going to be laughing about this all day. She WILL explode if I try to fill her tub with citrus juice and dead pig. This is great. I need to rope her live-in BF in on this.

My mom lives across the street from a park that is filled with big fat geese and ducks. Sometimes I think about chasing one of those geese down.

There is *absolutely no way* I will be able to get this girl to put a dead pig in her bathtub. I'm having enough trouble resigning her to the idea of putting it in her car. When I read your post, I sprayed coffee all over the wall behind my computer just thinking about it. She doesn't even fart! She always does this to me. Gets some grandiose culinary idea (she cooks not at all), then balks when she realizes there might be some time, or blood, or dead roasted pig face involved. BTW . . . your typical brine? Sometimes I brine pork in vanilla brines, or juniper brines. Would this be worth it with a pig meant for the pit?

Yesterday I was standing on the El platform looking up at a pigeon who was roosting on a rafter. I could see the underneath of its tail, and I thought "hey, that kind of looks segmented . . . that kind of looks like a lobster's tail." But to be perfectly honest with you, I think about food *every single time* I see a pigeon.

I AM NOT GOOD AT POACHING EGGS.