s'kat

Much easier to do these in the oven than on the stove, in my opinion. I follow the recipe found on epicurious: parmesan crisps.

Just one more reason to invest in The Toast-N-Serve Magic Bag.

Bollitas freeze extremely well. Just take them straight from the freezer to the oven. I make huge batches of these at a time, and freeze them for the holidays. Recipe is only basic... some good variations: sub feta for the cheddar and cream cheese for the butter and use pitted Kalamata olives; sub in parm for the cheddar and use large green olives; or sub in pepper-jack cheese for the cheddar (or half jack/half habanero is a personal favourite).

Ellen, thank you for taking the time to sit down and share your wonderful journeys with us. Absolutely breathtaking. Thanks.

It just keeps getting cooler.

I came across my first bathroom attendant in the public restroom of a Dutch train station. I was young, and completely taken aback by her presence. Out of embarrassment, I tipped her too much, and never returned to that particular restroom again. I got used to seeing them there, but was never comfortable with their presence. Stateside, I've only encountered them in nightclubs or similar atmospheres. My favourites would definately be the drag queens. They don't turn on faucets or hand you towels, but they'll fix up your makeup and primp your hair faster than you can say 'Judy Garland'.

I wasn't here in its heyday, but know many people who did. It's very sad that it was left to fall into such a shoddy state. Now we have a local, trendy chain coming in. hurah.

hwilson41- When I first came here, I had previously heard good things about Nick's. Alas, after the owners died, the quality of the food went downhill. Waaaay downhill. It was one of the worst meals I'd had. The decor was interesting, and I'm sure at one time it was exquisitely beautiful, but had fallen into disrepair. The owners had left the restaurant to York county, because it WAS such a beloved local landmark. But the county board, just last year, decided that they were going to raze the building and erect something new and modern in its place. As you can imagine, the issue became very heated. The recent arrival of Isabel left its mark on the Yorktown shoreline. Nick's, and some of the other shoreline businesses were completely flooded and battered- a total loss. They are razing most of the structures that had been there. I've wanted to go to the Urbanna Festival for a couple of years now. October is just too busy a month for me, especially as I am getting into the throes of the school semester. I'm hoping next year will be better. I love oysters. Thanks for the tip about cycling in. edited to add links

You're right on target about the seafood thing. I am a recent transplant to this area as well, and was surprised to discover the apparent lack of fresh, local seafood. There is a festival, tonight actually, called the Guinea Seafood Festival. It's across the water from you, in the backwoods portion of Gloucester known as Guinea. This festival is held twice a year, and the tickets sell out so quickly, you practically have to know someone to get into it. The local watermen harvest their catch and spend a day serving the freshest and most succulent oysters, clams, scallops, fish, and the best clam chowder I have ever tasted. As much as you are able to eat of the aforementioned, as well as beer and mixed drinks, are included in the price of the ticket. Luckily, my grandmother is from Guinea, and my husband and I get tickets at least once a year. I consider myself extremely lucky to be able to attend. If you are interested in going to the next festival (held the third week of May), you can call the Abingdon Ruritan Complex and ask to get put on their mailing list. The number is 804-642-9021. Tickets are $40, and go on sale sometime in January. Good luck. It's a bit of a hike for you, but definately worthwhile.

Todd Jurich's has actually moved. They are now very close to the Granby Street area- in fact, they are directly across from Nauticus.

What a beautiful sight to behold! The pork! The chicken! The nana puddin'! You done well, son. And you are correct: pork chips rock.

I'm over on the Peninsula, where there is an absolute dearth of any sort of dining, and very seldom make it across the waters, these days. You've hit some of the best, in the areas you are talking about. Virginia Beach has One Fish Two Fish... it used to be pretty good, but with Chef Bobby Huber on board now, I'm certain it's much better. My next trip that way will definately include a pit stop for dinner. Hope you like to cook. This isn't the best area to be in for dining. From whence have you come from?

Yup- there's a permanent note attached to the top that reads "Please don't forget to pay." Somehow, it all seems to work out in the end. The sunshine fund is still going strong.

The storm could have been much worse, but she sure left a mess behind! My work has been closed the past week, so went out and played contractor with my husband, cutting out trees and clearing yards and houses of debris. There's been some significant damage here, between downed trees and flooding. I was lucky- no damage to the house, and I had my power back by Sunday. My in-laws still don't have it, and have been informed it may be another couple of weeks. Oh, and I've decided I'm buying a generator. It just about killed me to throw out the 10 pounds of BBQ I've been stashing away in the freezer. Oh, the humanity.

Well, work is shutting down early, classes have been cancelled, and the evacuations are beginning. Looks like it's time to go home, and hunker down. Good luck, North Carolina! See ya on the flipside!

I received a pair of Orka mitts as a present last week. It was great fun sticking my gloved hand into a pot of boiling water to move the pasta around. But I thought the accompanying paperwork said they worked only through 500-degrees... (My husband picked them up at the Sharper Image.) edited to add: I just double-checked, and their limit is 500 degrees.

I, too, am well-stocked, but trees are definately the greatest concern. My house is surrounded on all sides, and a couple of the trees definately look like they on the borderline of ill-health as is.

I heartily second the pimpin' rec on enchilladas and quesadillas. Smoked chicken pasta salad is killer, too.

I've gotten stocked up on charcoal, wood, matches/lighters, etc. in addition to the normal storm supplies. I'm hitting Costco this evening and getting Nathan's hot dogs, more bottled water, and that Lodge cast-iron cooking set. I'm already well-stocked with wine and beer, and have enough weapons and ammunition to keep the fort safe should post-hurricane hell break loose. What are you doing to get ready for Miss Isabel?

ewww. Chicken fluids. *shudder* I will never again be in a rush to clean my new, extremely sharp knives. Typing this is painful.

I can't believe its over. I nearly wept hearing the NPR interview yesterday afternoon. The days I'll spend in my windowless grey cubicle won't be quite the same without her...

My mother won't eat a steak unless it has been carbonised and blackened. In fact, she won't eat any meat unless everly last life-giving molecule has been blazed out of it. It really pains me to do this when I've taken the time to procure the best Delmonicos my butcher has to offer.

I am particularly fond of Soul Coughing or Beta Band when I am cooking, but Fat Boy has been known to do in a pinch. As is Modest Mouse. Classical is only when certain guests come over.

Did somebody say fondue? I've had some people tell me that this is a great restaurant, but I can't seem to get up the gumption to go. I think my folks have a fondue set in their attic someplace...

This is great, zilla, you've done a very nice job. Since I'm the half in the house that does most of the prep work, I spend a fair amount of time chopping and slicing the hours away. Your lesson has made some points very clear to me that I hadn't picked up on before, although I am still fighting the urge to 'point' my index finger along the blade when I pick up the knife. Kudos also to Dave Farris and his demo video. I'm trying this when I get home tonight.