Mjx

Thanks, these are some great ideas! I think that this time, I'm going to go with frying or sauteeing, then perhaps cutting the liver into strips, and combining it with either the rice or the pinto beans that will accompanying the rabbit.

Actually, the 'organic evaporated cane juice' is sucrose

Ummm, Lactaid? Just sayin'. Nah, that only helps with lactose intolerance (so, it will cut down on the, well, windiness, caused by dairy), but it won't make any difference to an allergy.

What are your favourite recipes that use rabbit liver? After pretty much giving up on finding rabbit in Denmark, I more or less stumbled over one, in the city's most overpriced supermarket. It was frozen, imported, and frankly, on the small side, but The Splendid Table has a rabbit recipe that I adore ('Giovanna's Wine-Basted Rabbit'), so I coughed up the approximately USD20, and took home my prize (yes, things cost a lot here). Included with the rabbit is its liver (I had no idea rabbits had such wacking great livers!), and I have no idea of what to do with it (it doesn't figure into the recipe I'm making): One of the forum's sages enjoined me to not refreeze it, which makes sense, but does mean I need to figure out what to do with it now. Do rabbit livers have a flavour that lends itself to, say, appetizers of some sort?

I mean, it's probably not a real danger, especially if you're swallowing them whole and not crushing them. I don't balk at using small amounts of cherry pit as a flavouring, but I would personally draw the line at swallowing significant numbers of them whole. Better to look unladylike than to risk a trip to the hospital, IMO. Definitely not even slightly crushed (I have the sort of teeth that crack on gummi bears, so I'm careful). I honestly don't give the ladylike thing a thought (I can't even say I gave up on it, since it was a ludicrous proposition from the word Go), but I really do find gnawed pits and such sitting on the edge of the plate pretty revolting to look at.

Ever since Dom's deli, down on Lafayette Street closed (leading to a two-year search for another place that sold Stramondo marzipan), I've been careful to not get too attached to anyplace.

Maybe not strange, but it is potentially lethal! How so? I remember looking into it once, but nothing suggested that it poses an actual problem. New information out there?

. . . Have you never heard of spitting them out? Yes, but it looks gross! My grandfather usually urged me to be as ladylike/charming as possible. Regrettably, I'm combative, contentious, and surly... not much charm or lady-like-ness going on. So, I just have to settle for being 'not revolting'. In Denmark, there will be no cherries for at least a month, so this isn't huge worry, yet.

I think this is a good point. I also think that it's unlikely to have a serious impact on his kid's behaviour, since in a few years, like most kids, he'll probably regard everything Steve does as wildly uncool, and to be avoided at all costs.

I'm curious: What got you thinking about this? You mentioned that you've done this for a while, now. If you're really questioning the ethics involved, it'd would make things pleasanter for you if you didn't take the bags. But given the diverse ways people use the bags in shops, taking a small, but obvious surplus (as opposed to, say, double bagging each piece of fruit) doesn't seem like it would be an actual violation of any law. I have to admit that I'm more with those who question their usefulness (the only thing I use them for is to bring back to the shop, and reuse them to bag produce; I'm a little morbid about plastic going into the environment). For food, I'd go with reusable containers, and for garbage bags, I'd go with the shopping bags that most US supermarkets seem to dole out with an incredibly lavish hand.

No allergic reaction, but since I don't like taking pits and such out of my mouth, I swallow them (oh please, it's not so strange!), which means that if I eat a lot of cherries, I do have to face certain consequences, down the line. As long as the cherries are firm and have a lot of flavour, I like them, and don't care whether they're sour or sweet; no one favourite.

I add it to all sorts of things all the time. If something tastes like it could use a boost (sauces, soups, whatever), I reach for the brown jar. Incidentally, no matter how experimental you may be feeling, do not try even the tiniest amount in hot chocolate (even if you make it without milk, as I do), regardless of how well you may manage to rationalize the experiment (this may seem like an unnecessary warning, but I like to believe there are others out there who may have at least momentarily considered this). Based on my personal experience, I'd have to say that Danes aren't worried about all that much, nutrition-wise, although they do talk about concerns quite a lot. Essentially, the government seems to have an issue with fortified foods, because (if I understood the conversation correctly, which is open to question, given the iffy quality of my Danish) they want to prevent their being pushed as nutritional supplements in their own right; there was a similar fuss some years back over Red bull. Incidentally, I could almost swear that my usual place for getting Marmite still has it... I'm not going to identify the place, since I don't want to get the owners in trouble, and I want to be able to get my hands on it.

The Museo del Prosciutto is worth a visit; we were there a couple of years back, when we were in Langhirano during the prosciutto festival.

Depending on how you feel about Mexican food, Regalito might be worth a look; the dishes were intelligently and carefully prepared, and it made for a great, relaxed lunch.

Well, I can understand that, since Lurpak just Danish supermarket butter!

If there are no issues with overhang, I can't imagine that this would be a problem. I regularly make stock on our glass ceramic stovetop, using a relatively heavy Henckels 8.5 L stockpot (about 2 gallons), filled to the brim with stock, usually with a steamer insert in place, too. I'd imagine that with a larger pot, the weight per square inch/cm would be similarly distributed to that of a smaller one: the larger stock pots I've seen have been shorter, relative to their diameter, than the smaller ones.

My first thought is Genkinaonna.

You could roll around to Fishs Eddy, or a thrift shop, and ask: it's the sort of thing they carry.

I've always understood simmering to be visually identifiable by the surface barely moving, or, at most, showing very small, occasional, lazy bubbles (I like McGee's use of the word 'coy' to describe it [On Food and Cooking 2004 p. 162]).

Amazon seems to carry it, too (it's the Danesco Stainless Steel Double Walled Butter Box).

Any idea of when they were made/acquired by you or whoever gave then to you? Small side dishes tend to fall in and out of fashion, so situating them in time would also given an idea of their intended use. But I really like the idea of their being bone dishes.

If they're small, some sort of finger bowls?

I know dinnerware isn't exclusive to Williams Sonoma, but is always struck me as fairly silly, somehow suggesting that other meals are eaten off a piece of paper towel, or something (wait... I do that...).

I have a stainless steel butter dish with a plastic lid, which is pretty much indestructible, even when one of my graceful moves causes it to plummet to the floor; the shape is essentially an inverted version of the Alessi ES03 Butter Dish, which is unfortunately a ridiculous price, but this Strauss stainless steel covered butter dish looks like it would meet your criteria, at a much better price point.

Based on two visits, I'd have to say that Frascati was very good, but ask to sit in the mezzanine/balcony thingie, if you like peace and quiet; if they have the chocolate bread pudding on the menu, I recommend it. Chiaroscuro, in the Financial District was excellent for lunch (I really enjoyed it, to the extent that I stopped noticing the large itching welts left by the bedbugs that had eaten me alive the night before at the hotel). Avoid anything the Haight, unless you enjoy feeling like slapping pretty much everyone you see (N.B. I may have been there during an especially annoying week).