hjshorter

For some reason my wife never objects to this. It only bugs me when I ask for the bill, and it's given to the man at the table.

Thursday: Both kids are sick and I'm exhausted. So, I didn't bother cooking much. Emma had soup, Ian had some leftover buttered noodles and a small bowl of VD stew. Scott and I made barbecue burritos with some pork from the pig pickin and flour tortillas. Good stuff.

What's pompous about it? The title of the thread is What's Your Favorite Candy Bar? not What's Your Favorite Candy Bar That Everyone In All of the Countries Represented On egullet.com Has Heard Of? Are Charleston Chews still around? I loved those, especially the small size I got for Halloween.

from the Shorters too.

Beethoven was a great composer. Prove it.

I only do it when it's my husband or other family with me, because it is an idiosyncracy and not acceptable etiquette. And I'm the one who asks the wait staff to take it, not the other way around.

Ugh! Yes, I have to agree. Why do places clean everything but the place where the babies are going to eat?

I always ask to have my plate removed when I'm done eating, whether the rest of the table is done or not. A dirty plate sitting in front of me grosses me out, but I understand that this is a personal peeve and not good restaurant etiquette.

I have received microwaved toppings. It's hard to describe how nasty microwaved mayo is. Bleah. Maybe that particular BK is clueless.

Heavens no. (And if I did, do you think I'd admit it on egullet?) Using chard wasn't exactly a burst of inspiration. I just happen to have it in the fridge, whereas spinach would require a trip to the grocery store. Call it a burst of laziness.

Matthew, would the recipe work with chard? I was thinking it would provide a more bitter counterpoint to the bland pasta and rich cheese.

Recipe please? I have never seen that combo before and it sounds interesting.

Actually, I discovered pork chops that needed attention. So, tomorrow. Let me know how you like it. Mine will have Fourme d'Ambert instead of Roquefort, since that's what I got.

How was the recipe, Laurel? It looks delicious. Tonight: Sauteed pork chops, with caramelized apples and onions Steamed broccoli Buttered egg noodles with a little nutmeg grated on top Chocolate ice cream for dessert

Seth, dunno about you, but if I start with the vodka I'd lose motivation for anything else! And Matthew, yes. Suggestions, everyone?

"Boy, you got a perty mouth..."

Realistically bi-weekly is best for me too. What skills/techniques/ingredients would everyone like to work on? For myself, frying is a weak spot. Eggs are another, and so is baking.

Thanks Matthew. Think I just figured out dinner tonight.

Dave, some of these issues are mine too. If we are to proceed, we need to follow recipes, at least at the beginning. I typically think of meals, look up recipes (keeping in mind what's seasonal), and build my shopping list based on the recipes I will be making during the coming week. Perhaps we could post a weekly shopping list, with amounts of each item, for each experiment? If this is done well in advance it will give everyone the chance to have the ingredients on hand, and if something is hard to find, there will be enough time to track it down or figure out a substitute. Shall we try for weekly? Or bi-weekly? On a specific day if possible, for ease of planning?

I would be honored. Seriously, we just bought the combined Technique/Methode and I've been looking for a reason to brush up on some rusty skills.

May I join you?

Tuesday's dinner just before running out the door to visit my dad, who's had surgery recently: Cheeseburgers, on baguette, with Fourme d'Ambert, caramelized onions, and a touch of A-1 (Is A-1 a gastrique? ). Steamed broccoli, per Emma's request. We're out of wine so water with dinner. On a different topic, I reheated my dad's dinner last night that a neighbor had brought: Shake & Bake chicken, Rice-A-Roni, and corn. Bleah! I'm definitely doing some cooking for him this afternoon.

What do I need to say to get them to stop microwaving the lettuce? BK would be a little more palatable if they didn't micro all of the toppings with the burger and bun. It's just gross.

They have not kept their prices low: do you think $5.49 is a low price for a puny 4 ounce burger, an order of fries, and two cents worth of soda? Are those New York prices? The same meal here costs about $1.50 less.

I've never been called a pork hand before. :) Edit to point out that this was written by sashorter, who doesn't know why hjshorter was still logged in on his laptop.