hjshorter

Bingo. It's much more than the food. For instance by some of the above definitions an apple pie with a lard crust, lovely made by a pink-cheeked housewife clad in a gingham apron, is wholesome. For others, something involving that much animal fat, sugar and calories is automatically unwholesome, to be replaced with some more nutritious and self-denying. Is liquor ever wholesome? How about wine? Artisinal microbrews? Maybe it's just me but if someone described me or my cooking as wholesome I would have to suppress the urge to frow up, then beat them over the head with a large saute pan.

It's the only coffee that doesn't taste bitter, sour or nasty to me. And I always order a short latte or americano - better coffee/milk or water ratio.

That HJShorter to you, bub. I was totally charmed by La Chaumiere, as was Mr Shorter, and would like to go back soon. It is indeed old-school French, and a charming little room (with a fireplace) that apparently hasn't changed in 30 years. The onion soup was perfect and my steak au poivre was delicious. The wine list was surprisingly small but we managed to find three bottles that suited us. My only quibble was that the tables are close enough together to drop your silverware in your neighbor's lap. It's on the new "100 Very Best" list, isn't it?

Maybe someone should ask Mr Kliman what's up. I would consider Firefly's food to be better than several places that did make the list, and the service rates too.

what do you mean? it only takes a few minu.... uh, i've said too much already. ← Damn! You beat me to it. Seriously, the difference seems to be that Chef Greenwood was rude about it while he was there, and threatening Jason with legal action was overkill and guaranteed to produce bad feeling. (And from what I understand, the plating at Buck's does not approach TK's level)

B. I noticed that Wabek got more props for his wine than his cooking. ← Someone have an axe to grind maybe?

Well let's hope I haven't accidentally recycled that issue. And yes, the style is the substance, and in order to appeal a younger hipper crowd (or maybe just younger) it's probably wise to make the "scene" part of the review. It's not about the food now, is it?

No time for a long screed right now but two first impressions are that I am not impressed with "The Scene" feature, and I miss the pullout with the addresses and phone numbers of all the restaurants.

My local Food Lion has stopped carrying Duke's mayonnaise.

Perhaps she's been taken over by a semi-pod of Sandra Lee? Holy crap. Literally. I've seen a bit of her southern cooking and thought it a bit rich for my blood. Once again, not in the good way, either. She? Grates. ← That's similar to Kings Ranch Chicken, a very common recipe - popular in Texas and Oklahoma. Nothing unusual, and pretty good if you've never tried it. I have a recipe from my Okie grandmother, but nowadays use the recipe from eG member Jaymes, hers calls specifically for Ro-tel tomatoes and corn tortillas.

Hurt me, baby. Great story, Ya-Roo. I really enjoyed it. And I wish you much better hunting in 2006.

What an interesting man. My one and only meal at Blackie's was also the occasion of my one and only offer to be a kept woman We had (I think) prime rib and red wine and I stormed out in a huff before dessert. And I was not aware that they owned Lulu's.

I didn't realize until the disaster what a tenacious hold it has on people, including my husband. Well said. Those are big parts of why Scott wants to go back - an impulse to take on part of the grief and anger, and just see for himself what has happened to his town that he loves so much

We will be there in the spring, with the kids. Scott is still thinking about moving us back. He was surfing the real estate ads a couple of days ago.

That's a great tip. I can get pig's foot (and other misc. porcine parts) pretty easily at the Chinese markets near me.

Thanks, I will use my formula for brown veal stock and add some leeks.

I almost never make pork stock. Is it brown or white? We usually have ham on New Years Day, but this sounds much better and gives me an excuse to buy another bottle of Calvados.

The wonder cup is great for molasses and honey. We got Charcuterie, which of course means we get to go out and buy supplies and ingredients. And a large All-Clad saute pan. Piper-Heidsieck Cuvee 2000, a bottle of Aberlour a'bunadh, and Hendricks gin from friends. My mom is visiting and brought 15 kinds of cookies.

My mom made it to go with the ham, for New Year's Day. She always used frozen green beans, and frozen onion rings, not Durkee's. I don't hate it, but I've never been inspired to make it for my family either. It's definitely a mid-twentieth century, suburban, women's magazine kind of recipe.

It's as good as ever. No online menu, but PM me and I can point you to more information.

Yes, the thread seems to have plenty of that, along with snark (despite the disclaimer). ← Ouch! I'm wounded! Seriously, I am sure you meant to PM this to one another, instead of posting it for my really curious eyes to see. No, I posted that exactly where I wanted it. As for the "Whole Grain" bit, from what I understand from reading the labels, they have started making some versions of their cereals with whole wheat, or oats, or whatever, to up the fiber content. The sugar hasn't been reduced as far as I could tell, and confusingly the old version are still available with virtually the same box design. Not misleading at all. And I couldn't agree more with this, and the rest of Carrot Top's previous post:

Yes, the thread seems to have plenty of that, along with snark (despite the disclaimer).

Don't those already exist?!!!!!!!!

Interesting theory... I'm no way scientifically up on such things, but I've always been under them impression that ethanol was not an addictive substance in the same way as, say, nicotene and opiates are. I've also always heard that most natural juices, e.g. OJ and apple cider, have trace amounts of alcohol in them due to natural fermentation that the preservatives just can't stop. The idea that microdoses of alcohol make kids alcoholics seems quite a stretch to me, and that makes me wonder if this story is an urban legend. I didn't find it at snopes.com, and they are usually up to date.

I have read that childen's natural suspicion of food comes from the days when we were hunters and gatherers, sort of nature's way of keeping kids from being curious about poison berries and such. I don't know how true that is. That's a pretty well-known hypothesis among nutritional anthropologists and other such scientists interested in such things. Hard to prove, of course, but it seems logical. It certainly explains the preference for sweet tastes, and the rejection of bitter ones that seems to prevail in kids world-wide. Anyone with a toddler can tell that's exactly right. It also explains the "like it one day, don't like it the next" phenomenon too.