Andrew Fenton

Is it just my crappy monitor, or is that sandwich on toasted bread? Weeeeoid.

... And it turns out that John's also calls the provolone/greens combo a Roast Pork Italian. They wrote it on the sandwich wrapper and everything. You know, heresy as it might be, I think I like the greens and cheese as much as or more than the meat. Next time, I might just go for the "Roast Pork Vegetarian".

Ah Katie, yer the greatest! Session #2 sounds terrific.

Ciao mi amico!! Anybody want to take Italian with me?? I've been wanting to learn for quite some time. Anybody?? And we can have a weekly gelato fix. What could be bad about that? So it looks like I'm going to have to de-rustify my Italian in the near future. And what could be a better way than this? Anybody still interested: Katie? Herb?

Yes, if you pack it in dry ice or the equivalent. See this post and subsequent posts from upthread to see how Chris Holst did it. I'm going to go say no on this one. While Capogiro gelato can do just about anything, it's still ice cream, after all.

Yes. Yes it would. I'll bet it's not a bad sandwich; I think Wawa hoagies are pretty good. Not amazing, but they'll do the trick if that's what there is.

I was reading the magazine in the airport this weekend. Found myself strangely torn between the sins of pride and lust; gluttony had already been taken care of at the restaurant, I guess... Katie, on the other hand, can fully indulge in pride. oh yeah.

Oh yeah, you said that already, didn't you? Stupid reading comprehension; I blame my lousy education. Well, I'll give them a try ASAP.

Heh. Now if you'd just called it "Smurf Fricasee" you'd have been on to something!

And of course, you can can your own vegetables and so forth. Since I don't have a garden, most of what I can is prepared food. Currently I have green fig and strawberry jams, Meyer lemon marmalade and cranberry chutney. I've also had good luck with tomato sauces and salsas.

Oh yeah: Refinnej, that list kicks ass. Thanks for posting it. Also, I seem to remember that there's an Armenian restaurant in the NE. I know it's off-topic, but is anybody aware of it?

Etruscan would be pretty impressive; alas, the only bakeries I know in the great Northeast are the Polish bakeries in Port Richmond. My favorite is the Baltic Bakery (clickity here for an old thread, and check out Holly's site too). It's kind of early in the year for paczki, but you'll find some other good stuff, I think. (I've been meaning to ask the folks at the Polish-American Cultural Center about good Polish restaurants; I'll bet that they'd have good market recommendations, too. But I doubt that I'll get there before Thursday.)

Fair enough. Peace and love it is.

Nonsense. It's a noun modifier: a bitch slap is a slap delivered to a bitch, just as dog food is food delivered to a dog. It's true that there's ambiguity built into the construction, but, well, welcome to the English language. And I agree that it's a vile term: but desperate times call for desperate measures. Nonetheless, if it offends anybody's sensibilities, feel free to substitute "dope slap".

There was a related thread a couple of weeks ago, which introduced me to the concept of the "Hershey Bar Index".

I don't care about calling foie gras "foie". It's liver, either way. However, I resolve to bitch-slap anybody who spells it "fois gras". ("Fat time"? Mais non!)

Hey, in Denmark don't they call danishes "Viennese pastries"? Not that you'd want to serve cheese danishes at this event; just asking...

Have you tried Beano? While I haven't tried it with Jerusalem artichokes, I find it works pretty well across the board.

Ah, the pleasure of posting a topic before bed, then awakening to nine responses. Thanks, all. Jason, that Cuisinart looks supa-dupa-fly. But I don't know whether I can persuade the missus to invest 130 clams from her holiday bonus to support my hobby. I'll try to get her liquored up tonight and work my magic. Steven, 80 bucks for the Panasonic is a lot more reasonable, and I really like the 13" size. I hereby command you to try it out and report back! Or, um, something. Anyway, I'm not going to order anything until after this weekend: any more recommendations?

Oh Katie. Need you even ask?

Out of curiosity, does anybody know at what proof liquor becomes illegal to carry on a plane? Evidently 57% is legit (or they didn't check); I'd think that 160 proof would be right out.

I own what is without a doubt the world's worst toaster oven: the Oster 6238 Inspire. It's slow, it's noisy, and worst of all, it doesn't even make toast. Each slice is guaranteed to be blackened on one side and cool on the other: not toast, not bread, but a piebald mess of ruined nastiness and shattered dreams. This machine is absolutely worthless, and every time I pass it in the kitchen, I can feel its baleful presence poisoning my otherwise serene existence. Fie upon you, Oster Corporation! Obviously, I need to make a change here. While I'm tempted to switch to a regular vertical toaster, so that I can get on the Toast-N-Serve bandwagon, I like the mini-oven functionality. I also can hear the siren song of a convection toaster oven, but am so far resisting it: I don't want to spend that much money, and I don't want to take up that much counter space. So, what do you use? What would you recommend?

"Welcome to Lewinsky's! May I take your order?"

of course not. Hmm. It's listed as Roast Pork Italian on TL's menu. Which raises the question: are we meant to call it that, or is it a cunning trap laid for the uncultured?

Hell yeah. Of course, there's no reason why you couldn't do this at home. Super Bowl party snack? Perfect, I'd think.