nerissa

Jeff T, welcome! Your description is intriguing, but from it, I don't necessarily understand how it was integral to the dish. I mean, could you get the same experience by popping an Altoid in your mouth (though, admittedly, it would mask flavors.)? And, if you are a Chicagoan, check out the Heartland forum. I use lavender in vinagrettes, and like Suzanne, I add some to herbs de provence. I had pork tenderloin crusted with lavender and honey years ago.

BF and I will be going to Louisville in May. Where should we eat? What should we see? We will be staying in "Old Louisville." Thanks.

Massive chains are a problem. Dominicks here in Chicago belongs to Safeway. But, honestly, some of the generic Safeway products are pretty decent. Whole Foods/Fresh Fields. Does anyone know why the name is different?

We have 4 kinds of dried beans, and at last count, 6 types of lentils, arborio rice, polenta, oats, 3 kinds of couscous, etc stored in Gerolsteiner and Orangina bottles on the shelves above our stove and counter. We keep our rices in Rubbermaid drink containers-- the better for pouring. We buy all of this in bulk as most of the time you are simply buying in bulk, and the stuff we get at Whole Foods and indian groceries tends to be fresher. Mamster--nice article, by the way. We have the same problem with 18 bags of this and that... the bottles have helped. I really hate tupperware (generic term)... it never stacks neatly in the cupboards; but, it is good for storing spices etc.

I am with you on the boneless chicken breasts... I used to live off them many years ago...now, shudder. Can we have a shudder icon? I stole this from the NY Times, but you marinate thighs (I like to use whole legs) in a blended mixture of yogurt, lemon juice, zest, thyme, and ginger. I add paprika after marination and pop into the oven for about 45-55 minutes. Easy as pie. Great with bitter greens and garlic.

Loved the article.

This was mentioned in NYT Dining's page...link to digest here I have never been a fan of rice pudding and the concepts sounds too cutsey for me. I mean, my dog lives 700 miles away with my parents, and I would sooner buy a doggie biscuit from a dog bakery than go to this place. Actually, that's not a fair comparison, because I might have the chance of petting some really cute dogs at a dog bakery.

My family is mad for dried mango as a snack. I keep around dried currants and figs for making sauces for meat, adding to salads, etc. Dried apricots are great too!

Braised Lamb shoulder with dandelion greens. Courtesy of Mario. I added pancetta. Very, very good.

Chocolate and raspberries. Love a piece of dark chocolate with a glass of red.

Buttery baguette and a nice whole grain loaf. Alternatively, you could serve raw cut up veggies, perhaps seasonal (i.e. asparagus spears) with dipping oil. Cornbread--that's a nice change. Hmmm.... with butter.

While I would agree with Steve's assertion that service(filling water glasses, checking on your meal) is often better in corporate owned restaurants, I wouldn't say that just because it is corporate owned, the owner can't or wont' cheat/treat poorly his employees. It is often up to the individual...the general manager, the owner. Anybody read Barbara Ehrenlick's Nickled and Dimed in America...where she talks about her experiences working for large un-named chain restaurants? Yes, there is a difference between Shoney's and Maggiano's, in terms of prices and food... but, what else?

I am still working my way through Julia, though her structure was ingrained in me before I knew it, thanks to my mother's cooking dialogue. I started reading the blog, v. amusing. I can certainly relate to a lot of it. But, to choose another book to cook: The Babbo Cookbook. I know its short, but there is a lot packed in there.

Chapatis Dal with organic spinach...lemon juice at the end. Mango pickle and Red chile pickle (purchased) Brown Cow yogurt with more pickle to pick up the leftover bits on the plate. Sam Adams Light

I'm glad you asked first, elyse! I thought I was the only one not in the know . . . Emo-emotional hardcore, a derivative of punk. Started in D.C. in the 70s/80s...though the stuff you find today is nothing of the sort that was actually listenable.

As a native Charlestonian, I second the John Taylor nomination. We used to live down the street from his shop/house. I have my grandmothers's 1974 edition of Charleston Receipts...my great grandmother did the cover/some of the illustrations and both of them submitted recipes. I have an old Savannah cookbook of similar provenence... I use the Recipts the most when I am cooking Lowcountry food.

So when are we going to see the egullet store at Mall of America?...think about it, you could produce toy dolls of your favorite e-gullet personalities...I could see "the Brits" selling quite well, though you might have to find a separate display consul for the Plotnicki doll... On second thought, Nevermind.

Welcome, PaulaDR. japanese eggplant smeared with miso in the broiler. Delicious.

Did anyone catch tonight's episode in Minneapolis? I loved the whole Mall of America/mass commerical food theme in the beginning. What was the bob's big boy reference at the end when bourdain was on the beach?

Jinmyo: You are hilarious. What is Konnyaku ?(I don't have a PM box full of experts) Things that should be banned: 1) Margarine (very much agree with the trenches) 2) American Cheese. Ditto. 3) Ranch dresssing. I can't even walk down the immense 3/4 of aisle space that ranch dressing occupies at my local Dominicks....actually, one reason I now shop at Whole Paycheck.

Chapatis (big flour mess ) Masoor Dal Hyberdaad style with zuchinni Red chile pickle.

Hey, torakris, I saw on the dinner thread, that it is your birthday. Happy Birthday!!

torakris- I saw that thread when I did a search. I was hoping to discuss beyond certain favorite kinds, though I did see your post on what you use miso for. Stirfries-at what point do you add it? At the beginning or at the end to coat your veggies/meats? Fyfas--that sounds very interesting. I certianly would have never put kaffir lime leaves with miso, but it does sound like the two would go together nicely!

I currently have 2 kinds of miso in the fridge, red and mild miso--they have Japanese written on the packaging, so I am pretty sure from taste that is what they are? What do you use miso for, other than for miso soup? I used it for a glaze for chicken the other day...have used it on white fish as a glaze and eggplant. I love the stuff...great for making soups when you have leftovers kicking around.

Tagiatelle with parsnips, proscuitto, spinach. Grated parmasean at the end. For dessert: purchased mint chocolate chip ice cream.