elyse

A lot of animals eat their own placenta. I too would forget about it while the family's there and concentrate on what she'd like after they go. A token while they're there would be nice.

DT's Stumble Inn. Raunchy bar in Bloomingdale NJ. I was trying to remember this place last night.

There was a NYT article a couple of months ago on this topic. If I find it I'll post it. Or if someone has the will and a fast computer, be my guest.

Try frying chicken naked . . . Or frying potatoes that you didn't dry completely.

I was wondering if I was the only one who liked "Chef!" Any comments on his kitchen or food?

ah. i just figured that you couldn't get your shit together. Well collectively, we couldn't. What ya got against the Village Idiot? How come no one's mentioned Phucket in SF?

Well, she's in LA, and I couldn't get away from NY. I'm sure there would be some law against the profanity. If not, I may still do it.

"I Can't Get My Shit Together Cafe" was going to be the name of a place I was going to open with a friend in Provincetown, MA.

Jeez, I can't believe it's out of the Cosi family. Jeez. Yeah, Lobster Pot's paid up to 6565. I no longer live there, but am trying to move, and the outer cape is one of my possible destinations. But you couldn't get me to live in P.Town for anything. When I see Jingles et al, I'll say howdy. Mamster, were you one of the kids who jumped off the pier for change at the bottom of the harbor? When did YOU move? And there's little not scandalous in P.town.

Tony, thanks for answering. '72-'75's a little before my time work-wise, but I always thought you looked familiar. In case you don't know, The Flagship's gone, no idea where the Wharf Luncheonette was but unless it was one of the hot dog joints on Standish, it's gone too. Peter Cosi was running Ciro and Sal's last time I checked (eep!), and Jingles has opened another couple of places. Pretty good too. Lobster Pot staff is either the same, or crying. In case you don't care, disregard. Edit: AND thank you guys for the birthday greetings! How thoughtful. I really tend to make zero plans on my birthday. They ALWAYS get cancelled. This year, I did go to dinner with my mother, step, and his sister. Not bad, either. Dishy waiter too.

Yes. I know a lot of scavengers. A couple have had to chuck their entire crops because they picked up the wrong kind of wood (planks, ties, chips, whatever). WHAT a shame.

How much garlic? Isn't garlic a natural anti bacterial or something? Yes, it's a stab in the dark.

The chocolate malt ice cream was rich and creamy, and while very good, I have to admit that when we tasted it, Ben and I looked at each other and said "Wendy's Frosty!" By the way, we got the recipe from Nancy Silvertion's "Desserts" book, which is now back in print, but only available from Jessica's Biscuit. While I can be pretty low-brow, I've never had a Wendy's Frosty. Now I feel I should. Did you use malted milk or liquid malt?

I can't believe this thread was begun on my birthday and no one wished me a happy birthday! Cryin' out loud! Can someone please tell me where Bourdain worked in Provincetown, and what years? Thank you much. Edit: I just read his article again (I think it was the first thing I read after I joined), and I do disagree that he's biting the hand that feeds him. Tv is a smarmy business to be in, and if you can make it real, congratulations. I can't even watch the commercials for the overly energetic, sunshiney, or coy "personalities" that have taken over the network. I do, however, really enjoy those who remain themselves, and enjoy or take an interest in what they're doing. Organically, not by the smile that their paycheck has plastered on their faces.

I just saw this thread for the first time, and wanted to finish before I posted, but it's too long, and I read too slowly. And it's too important to wait. If you're building raised beds, make sure the wood is untreated. That includes green/pressure treated wood, and railroad ties that might have soaked up oil or are covered in tar. That kind of thing. It'll leach into the soil, and into your vegetation. That goes for wood chips and sawdust too. You don't want to eat more arsenic than absolutely necessary. Sorry again if this is old information, but it's getting to be that time, and everyone should be safe.

That sounds lovely. I'd KILL for that right now. I have a recipe I love for leftover BURNED steak (unfamiliar broiler, everything caught fire). Cut it into fine pieces. Saute celery, rice, onion, and green pepper (decending volumes). Add 28oz can of tomatoes (or fresh), cup of water,Worcestershire, salt, pepper, chili powder, meat, and some black olives. Cover, bring to a boil, put in oven, bake for about 45 minutes at 325. I didn't have any expectations when I did this the first time, but boy, was it good. I used up all of my burned steak the first time I tried this, and am almost tempted to burn some more. It's just not as good with ground beef, the way it was intended.

Sorry, I should have added an emoticon winking. I lived on a maple farm in NH once, but it was only durring the summer.

That was "The Meaning of Life." Monsieur Creosote. A few movies come to mind with unusual food scenes. "A Clockwork Orange" where Malcom McDowell's character is recovering at the end, and being fed steak by the doctor, as he realizes he's got hte upperhand again. I thought he received and masticated brilliantly. The blue food and giant produce in "Sleeper." And of course, "The Cook, The Theif, His Wife, and Her Lover." I even loved watching Tim Roth vomit. And maybe even better was "Brazil." # 8 DID look fabulous.

A forrest?

Nice article JAZ. A fun read. Mags and snowangel, you should copy these tidbits into the "she thinks she can cook, but can't" thread. Or, the "There was nothing in the house to eat" thread (I'm paraphrasing).

Blow INTO a piece of boiling elbow macaroni to get the hot water out before I test it.

I was just asking nightscotsman why he used grade A for his Pineapple-Maple Ice Cream on the Homemade Ice Creams and Sorbets thread. Do you use different grades for different things, or stick to the same?

Honestly, I feel like I ask too many dumb questions already. But I will in a sec. Inquiring minds want to know! Good reasons for the grade A. Thank you once again. How did you like the Chocolate Malt IC? Worth sharing the love?

That's hysterical. I'd like to see the recipes on the "How Detailed Should A Recipe Be" thread.

Oh, thank you, thank you, thank you! You like grade A? I heard that B was better. Is there a thread? Edit: I just searched, and there's no specific thread (title), and six pages of threads to go through. Sigh....