elyse

You could make a simple syrup with fresh ginger and add the fruit to poach for a bit. With figs, it's delicious.

I'm wonderin... what would happen if you used bacon fat for chicken? Or every time you made a roast, you saved the fat when making the gravy, keeping the different fats together or separate. I mean, I know different fats taste different, but in a pinch, whould it be a good thing, or a bad thing?

Oooh! Infuse some vodka.

You could also freeze them and use them in shakes or do some sort of pear sauce or cake later. Preserve them too. jackal's doing the canning eGCI now?

You really do. But it's a nice change of subject.

Don't you tell me I have no life outside of eGullet. I'm going to church soon. I'll see my church friends and have brunch with them. Which, for me, consists of a cup of tea. So there. (Tell ME, I have no life... pfft).

No, there were old registers that computed the change and sent it down a curved chute. Remember those? Anyone who wants no bag, or paper only, or whatever, repeat it until they change it over for you, or change it yourself. You don't have to go away unsatisfied. I rarely, if ever take bags. I keep old plastic bags in my bag, and my bag is almost always with me.

What exactly do cashiers do in Italy?

Where do I start? Hmm... It comes down to two things really-- counting back change properly, and facilitating getting your change back in your pocket, purse, wallet, etc. If I buy something for say $12.53, and pay with a $20, the cashier should put $0.47 in my empty outstretched hand and say "13", and then hand me the bills counting "14, 15, 20". This doesn't work when they just hand you a few bills and then slap the coins on top. Also, what do I do with a stack of bills with coins balanced precariously on top with one hand since my other hand is holding my wallet? If the coins are put in my hand first I can kinda palm them while putting the bills back in my wallet. If they don't do this, I have to put my wallet down, pour the coins off the bills into my hand, stuff them in my pocket, and then put the bills in my wallet. Am I being too much of a nut case here? No.

Where the hell is everybody?

wow. you can read that in so many different ways.

Anyhoo....

Yes, I think that's what I'm saying. I only notice the PM buttons, but I do see the links in the sig line.

Welcome to posting, Kirk! You made another pie yesterdaY? Damn you.

You can have anyone you want reading this.

PIE! I really gotta PM?

Is it only me who has a problem with menus being placed across my plate, cutlery, and napkin? Ewww.

I will also say, that none of the burgers (to my knowledge) were held under heat lamps at Jane, as opposed to Molly's, where my pickle, lettuce, and tomato were all hot. sherri, I can't get the pictures.

I call ahead and warn them that we will be x number, all ordering burgers, so order enough for us. And the reservation is under my name. Are you saying that we should all go in as two and four tops, scattered time-wise? I agree that there must be confusion on the burgers donness, but how do we avoid that? I used to love the little plastic spikes they'd put in the burgers or steaks. I will continue to send back food if it doesn't come the way I want it. If your food isn't the way you like it, who do you have to blame?

You are too cool.

Is that the www box next to PM etc.? maybe you should add a link in your sig line area, explaining it with a word or two.

Everyone was at Burger Club. We're just shy around you, cutie pie.

Tee hee hee! It was Chocolate Bar.

I think it'll be the Tuesday of Thanksgiving week. That or Friday, as I have to travel to Bloomfield to drop off pies and pao de queijo for customers at the market (which is closing this week). Anyway, it'll be then because Tarka will be in from England! Now that I think about it, we might have one before Tarka comes in, but definitely one when she's here. I thought the burger was great. Mine was, anyway. I will say though, that my first one was waaay overdone. I sent it back. My second one was perfect in every way. I got char, I got blood. Who could ask for anything more? The bun was mass produced, but again, anything other than the meat is incidental to me. It got high marks with me because it didn't suck, and I don't care much about it in the first place. It let the meat come through, and that's what I care about. Fabulous fries too.

Or maybe it was to disguise the ground up roaches.