Elissa

A medal at the very least for your fearless attempt to finish your meal. Next time you might suggest ten shares in IBM for every cockroach, 15 for scorpions. Or perhaps you and Mr. Spencer can work out some sort of symbiotic meal plan?

Once, a good way thru a meal at a sushi bar, I looked down into my soy sauce and saw a squiggly lil worm! They said it was "bait."

how do new sponges stay so soft in their supermarket plastics? the two left over in a package of three are never as soft again...

just found a food and wine recipe i clipped but havent tried for lemon risotto that calls for both meyer and eureka lemons (juice and zest) as well as vermouth, thai chilis and basil... they use marscapone in addition to parm, which seems overkill to me

can you use anchovies in place of salt?

i like sea salt rocks, freshly pounded a bit in lava bowl often with white pepper corns. nothing fancy, but the baleine is good and i've liked the disposable med sea salt mill. isn't there however some kind of fancy hawaiian salt that's actually sposed to pack a punch? saw it last in california....

tried the slow bake again and found the asperagus still too soggy. did however remember to add the juice from the parchment paper to the cream sauce this time. i'm thinking perhaps horseradish creme next time...anyone know how to do that with fresh horseradish root?

Sounds delish have you first heated/ blended the parm and butter into mantacare? would you recommend scallops for those allergic to shrimpies?

milk: ew. moooooo my mother made me drink a huge glass every morning that i'da done anything to get out of, from spilling it (oopsie) to bribing the 6'7" drug dealer from across the street to come over in the am and drink it for me. could only gag it down once they agreed to add coffee. kefir i like. why do ppl think milk's good for kids? is this really about vitamin d and calcium? certainly there are better sources. just curious cause i've always thought milk sucks

you didn't like novita on 22nd?

my favorite is lemon risotto. perhaps citrus zest in general is good: meyer, lime, blood orange, buddahs hand? i like a few mushrooms thrown in, but so its kept simple and light. does anyone have a recipe for that? lost mine ages back. :gracie:

:guffaw: microwaves frighten me. why nuke anything especially sponges?

They started today: teeth dripping at the idea of nearly raw flesh, stomach churning at the thought of blood and grease consumption, mind racing to organize life about the meat and chocolate I could wash down with phat red juice. Aha, thought I: didn't the same thing appen last month? Naturally I backed up a page to reaffirm that YES, I live in a rather regimented if undisciplined swiss time piece. Blue ribbon winner in the Useless Knowledge Hall of Infamy: the iron I crave (or so they say) in meat is found more plentifully in kale and any other bitter green.

i'druther drink sponge water than anything from a microwave. ew

pleasee elaborate: i'd guess that ngoc mam is a sweet sauce? and siraccha chilis? also, i notice that there's no mayo thread. when i attempt it i use david's provincial france. how do you do it? and is that lime zest?

tried draining half and half white and red. the water was electric blue and tossing it has me a little wistful. now the cabbage is floppy a day later. picked up plum and hoisin and sesame oil and learned that i haven't the first clue how to use them in concert. must be in the wrist... what is hoisin? roughly chopped almonds and roasted with a drop of ses oil. that sizzle plus cilantro made it good.

i'd say go to the wine shop and get something you want. an eighty dollar bottle would here be over 2C vs. $30 corkage.

Excellent Bux. Looking forward to your Can Fabes. cigarette flavored china I've been dreaming chilled, sharp and flavorful manzanillos, but had one here in NY last night: Dismal. Maybe they change flavor when they leave Al Andalus?

thank you that's exactly what i sought!

MFK writes: "A is for dining Alone....and so am I, if a choice must be made between most people I know and myself." What's your favorite letter of her Alphabet for Gourmets? But Wilf it's not that you must speak to others here, just that you may... Mary's does get a bit loud at night, yet I would imagine that if you got the corner booth and didn't arrive too late, a conversation between four would not be an impossibility. If none of you are too terribly corpulent, relative comfort would not be out of reach either, but the chairs are not inordinately cushy nor are there three foot aisles between tables. It's great food but decidedly casual: not unlike eating in an upscale fish camp cantina for adults, or those who had stopped getting taller let's say.

Isn't she a genius? Somehow, yesterday for lunch, I had one of the best meals ever: arctic char PeRfecTly grilled on a bed of cabbage and beans that tasted so good I almost fell off the bar stool, for $13. The vibe there is super cool too: beautifully designed, low key, no problem to go alone because you can sit at the bar and meet the solo diners next to you. I had the albarino by the glass, which was good, and then I had a second glass. The woman next to me at the bar, an editor at Harper's Bazaar, also had a couple glasses to go with the outsized steamed clams, from Maine?, that she claimed were among the world's finest. Can't wait to return and try them myself. Ever been?

Me too, but also i wonder how dangerous it is,,, One friend in NY has H. Pylori, or perhaps several friends but one who's awares, and of course bacteria and parasites are ever more common. I wonder though what the risks are and how you'd know if you got bit, if you'd know right away or if it could just remain, insidious and lurking... not that I'd let that stop me...

Indeed: a magnificent dinner for two at March five or six months ago set me back 430 (omg) We didn't even havce a bottle of wine: we had the glasses that more or less went with our dinners. And we left feeling sated but not at all ripped off. Which made me think that I ought to mint my own OHMIGOD currency, just for such occasions. This opportunity, to eat rediculously well for 10% the regular cost, ought not be overlooked. g-u-l -(l) (e) t -e- e- r m o u s e edit:typo

Please allow me to interject: Chemists are the best cooks.

Excellent site Gua~Slaw Wrestling must be more fun than peanut butter, jello or or or.. But what's Dutch? And Bux: you know i thought you were taking the easy route with your etymology: but my dictionary says cloeslaw is American English for - yes!- cabbage salad. On the other hand, -cole means inhabiting, as in colony and agricole.Also akin to the Old Norse kal, whence kale.