Al_Dente

No problem whatsoever. I only wish I was more knowledgeable. I could go for some flanken right about now. I'm more freilachen now that I understand. But what about the gribenes?

Thanks for the info. Very helpful. Oh yeah, and what is/are "gribenes"? And how is it pronounced?

Well put. That's it, my $0.02. Carry on (if you must)...

Funny, as I clicked on this thread after last having seen the Rabbi's colorful and vibrant writing, I was wondering if I'd ever understand everything he said. I have to admit I got all farblondzhet. Earlier I considered cutting and pasting his text and sending it off to a good Jewish friend of mine for translation (I'm the sandak of her twin boys-- ask me about the "doubleheader" bris someday, oy vey). But now, since you offer... I'd love a translation. Specifically (pronunciations would be good too): nachas cholent flanken jakoi balabos freilachen lichtigen Also, what is the deal with Rebbe/Rebbetzin? They seem like forms of Rabbi, but I'm not sure. Sorry, don't mean to be a nudnick.

Aside from Fifi's comments, this thread is the perfect example of the virtues of eGullet. 20 posts offering help with the lowly turnip. This site rocks.

My only advice-- find out how well her mother cooks.

Nah, just family. Kidding, really. I'll be serving 5, maybe 6. Is 1/2 lb enough?

Flavors sound good. Another key part of enjoying fois gras (for me) is the texture. How is the fois gras incorporated into the soup? I spoke with a chef (I'm getting the fresh foie through him, I believe) here in DC who suggested heating about a 1/2 lb lobe in a 400 degree oven for about 10 mins. Then incorporate in pieces over low heat into a creamy chicken stock-- perhaps with some port? I'll probably press this through a sieve. And then pour the hot soup over sliced chanterelles that have been either roasted or sauteed until a little crispy. Anyone see any pitfalls this amateur is setting himself up for?

Did I come across as dissapointed? Not at all. Stupendous meal-- the fooey grass was well presented. And the accompanying bottle of veeogner was perfect. Then the champanya, made me say wow.... wowie.... wowie.... wow... wow (a la Christopher Walken)......

Grab a slice of pizza while you're there-- the white pizza knocks my socks off.

We would leave carrots out for Santa's reindeer. My dad would take a bite out of them and leave some good toothmarks to give the impression Santa gave ol' Donner and Blitzen a snack. Looking back, it really was kinda magical-- thinking Santa was right there in the living room, flying reindeer were on your roof, and little elves made you toys. But, as eventually happens to all children, when I was about 27 I realized how many billions of people there are in the world and how it would be impossible for one old fat guy to deliver toys all in one night.

I was wondering when someone would bring this up. Doesn't every family have the "airing of grievances" at some point during the holidays?

I'm considering doing a foie gras soup over the holidays. Cafe Atlantico here in DC serves it up over a kind of sweet slightly roasted flavored corn, with, I believe, chanterelles. An amazing dish. Corn will be hard to come by, but I was thinking of doing something like it with the mushrooms-- whatever I can find. I've never prepared anything with foie gras before, so I'll be sure to follow this thread for any tips.

I think he's renting some porn. Man, hot tea through one's nose does not feel good.

I did think the underside of the Wilson Bridge was kind of interesting - the boat I was on turned around there. Let's put it this way, you know how every once in a while someone tries to kill themself by jumping off the Wilson Bridge? Well, if they jumped and just happened to land in a chair at a table on one of these boats as it passed by, they might very well be convinced they died and went straight to hell.

If I remember from an earlier discussion it was "Eat First, then Big Wong" Yep, from page 6 of this golden oldie thread: http://forums.egullet.org/index.php?showtopic=26770&st=150

I'm trying. Trying real hard... You got it Guajolote-- all top shelf. So top shelf, I hadn't even heard of the brands. Letsee: Leroy's Famous Russian Potato Juice McWhiskey's Special Reserve 3-week Old Duke of Earl's Royal Gin

I went to the office Christmas party aboard the Dandy—one of those Potomac dinner cruise deals. Some of the views weren’t bad. Even the trip up the Anacostia was surprisingly scenic. Dinner was “interesting”: Squash Soup—this should really have been served as dessert. Imagine warm pumpkin pudding. Spinach Salad—served with walnuts, sections of canned mandarin orange (?!?!?!), with a funky tasting vinaigrette. The spinach had a pesticidy taste that was difficult to get past. Main Course—I chose the Prime Rib. It was ok, kinda thinly cut and overdone, but seasoned well. Came with some passable string beans and a ruined baked potato. I’m surprised a cloud of potato dust didn’t pop out of the skin as I cut into it. Dessert—I went with the cheesecake. It would have been decent if it weren’t frozen in the middle. Fortunately they had an open bar.

"ok" sums up La Tasca pretty well. I'll keep my "eat first" vs "big wong" comments to myself.

e.G. The Extra-Gastronomer Ten space aliens arrive three years late for their reservation at the French Laundry after traveling 500 light years to get there. Having no choice but to wait six months for the next available seating, they each set out on their own to kill time until the long anticipated event. One alien, e.G., befriends a boy named Elliot who proceeds to unwittingly poison the little space traveler by feeding him a steady diet of fast food, soda, etc (note to studio: basically anything for which we can get some big product placement bucks). The alien, nearing death and living in the boy’s closet, begins to understand how to communicate with Elliot, and in a moving tearjerker sequence speaks his first words in a raspy whisper, “e.G., confirm reservation”. Elliot hands e.G. the phone, and after some inquiries about the availability of wines from the planets Napar and Sonomax (especially the 4756 vintage), the two take off together on a bicycle to the restaurant where e.G. is joyfully reunited with his fellow space creatures. Then, as the camera pans across the happy faces of the alien pals, e.G. recognizes Michael Jackson among them. Fearful for the boy’s safety and virtue, e.G. whisks Elliot back to the safety of his home and family in a dramatic hair-raising rescue scene. As a result, e.G. loses his chance to dine at the galactically famous restaurant but earns the love and respect of the people of Earth.

You didn't miss much-- well, except perhaps for the beer can crushing trick.

Don doesn't actually exist. See the "Five Desserts" thread.

yikes

Perhaps we should have grocery cart driving school. I will be happy to teach it for a small fee. I would be doing my part to make the world a better place and making a handsome profit. Upon course completion the students will be able to step up and have their id's made. On the next trip to the store they will be able to strip their card through a machine and a cart will then be released to them through the opening of a highly advanced locking mechanism. These id's will be issued in the same building where my new id (working along the same lines as the grocery cart license) for potential purchasers of spandex is located (it will be much easier to get a cart card than a spandex card ) Seems like a perfectly reasonable plan. If you need any VC let me know.

I notice a lot of folks have listed "wooden spoon". Is it spoon shaped, or is it one of those narrow wooden spatula-type things? I prefer the latter-- just seems to have better feel, has more uses, and is great for scraping up all the little brown bits in a deglaze. It's probably the cooking utensil I use most.