Xanthippe

Make that green garlic mayonnaise rather than the chive, and I prepared mine the same way last evening! 'Twas tasty . . .

Yes, yes, yes, yes, YES!!! Keep the loathsome things as far away from me as possible!! My theory as to why I despise raisins when I'll glady eat most anything else stems from the fact that, unlike many women, I tend to store iron. Thus I surmise that because I'm the "opposite" of anemic, my ever-efficient body has programmed itself so that I naturally reject high-iron foods. Science? I doubt very much that it is, but I suppose it makes as much sense as any other reason! Delightful, witty article, JAZ. Keep 'em coming . . .

And it's a winner, folks -- trust me!! Using celery salt rather than table salt adds that "little something" to the recipe which allows it to distinguish itself amongst its peers.

Ditto the kudos for Hoppin' John and Edna Lewis. Ditto that I'm not big on N. Dupree. Ditto the value of those women's groups' efforts. One of the most respected folks writing about Southern food culture today is John T. Edge, Director of the Southern Foodways Alliance at the University of Mississippi's Center for the Study of Southern Culture. His Southern Belly, the Ultimate Food Lover's Companion to the South is thoroughly delightful, " . . . an authoritative and comprehensive view of the food of the American South: a place-specific book that fuses good eatin' advice with entries that provide historical and cultural perspective on our appreciation of Southern standard -- and not so standard -- food fare." He writes of chicken shacks and smoke joints, fish camps and meat 'n' three destinations in a unique way that really brings the personalities and landscapes to life. I swear, your stomach will growl its way through the book! And I've recently purchased his A Gracious Plenty, Recipes and Recollections from the American South. It's a combination cookbook and cultural/historical discourse; the four hundred classic Southern recipes are all drawn from the aforementioned community and church cookbooks. Haven't done more than glance through it at this point, but it certainly looks to be a winner.

Be still, my heart!! Mmmmmmm, FAT . . .

Ah, a bleu cheese! Fourme d'Ambert would be lovely with the seared foie gras/toasted fig bread/crispy pancetta/Port reduction!! Wow, yum . . .

I concur, Jim -- when favas are very young, I find the slight bitterness of the peel refreshing. They're wonderful served Roman-style: raw, with sweet onion and scamorza cheese. Older ones definitely need peeling.

It's called a tomato shark, Elyse, and during tomato season, it becomes the single most-used tool in my kitchen. Indispensible . . . Another vote for microplanes. Oh, and I'm awfully fond of my garlic peeler.

Jaymes, where??!? Do you think it's possible to find such a revelatory product here?? First saw this in Mexico. Couldn't believe we didn't have them here. Cajeta is so messy to dig out. So, I zap the bottle in the microwave, but still. So anyway, in a grocery store in Mexico and there it was, Coronado cajeta in squeeze bottles! Our largest grocery stores here in Austin carry it - especially in the Hispanic areas. You just turn it upside down over your ice cream, pound cake, whatever, and squeeze. Heaven awaits. OMG, I'm drooling at the prospect of all the possibilities: cajeta on toast, on biscuits, on muffins . . . ! We have a number of Hispanic markets in our area; tomorrow, I plan to scour them in search of this miraculous innovation.

I'm definitely interested, fifi. Thanks . . .

The word "atrocity" comes to mind as well . . .

Hamburger Helper, Tuna Salad Helper, Scrambled Egg Helper, Loma Linda Veggie-Like Loaf Helper . . .

Jaymes, where??!? Do you think it's possible to find such a revelatory product here??

Haven't you seen the end of Old Yeller? Never saw it...tell me.... Ack!! I cried buckets the first time I saw "Old Yeller," and that ending can get me to this day . . .

Really, I do feel blessed, in addition to knowing how very lucky I am, to live here on California's central coast. Locally, we have several year-round farmers' markets available to us, with several more setting up "in season." Dave, the Monterey market you visited is one of our area's very best. Awesome place. And your willingness to admit a certain "bad form" w.r.t. your earlier thread makes you a true gentleman in my book.

Brava, Suzanne!! In no way could I have expressed myself as eloquently as you; ditto to all you said. And by the way, ideefixe, I have dined at Chez Panisse and have been known to tune in to PBS now and again. I purchase my eggs, fruit, and vegetables almost exclusively at local farmers' markets; there, I interact directly with (and gladly hand my money to) the family farmers who provide us with their bounty. For me, that privilege is indeed a mitzvah . . .

As did we. My parents would not allow us to behave in any way other than that considered acceptable in "young ladies" (it was another era). I remember eating fried chicken with a knife and fork at a little friend's birthday party; later, the girl's mother called mine to heap praise upon her for teaching me such good manners. I now eat fried chicken with my fingers, particularly when it's cold right out of the fridge . . . As to restaurant distractions, ditto loud music/loud rooms. Oh, and add egregious cell phone usage to the list.

Although I've not had the privilege of dining at St. John, I hope to be able to do so when I visit England later this year. Until then, I continue to search out ways to increase my appetite! Fergus, my question concerns fish and shellfish. Do you serve them at the restaurant, and if so, are you similarly inclined to use as much of the animal as possible? I'd be very interested to hear a bit about your approach to seafood, as well as an example or two of some of the dishes you've created. Thank you.

The opining continues. Amazing . . . When do you all find time to eat???!?

Oh, woe, the dreaded olive loaf! And Vienna sausage sandwiches on Wonder Bread -- the stuff of some of my worst nightmares. I would try to surreptitiously jettison the little suckers when my friends weren't looking. On the other hand, I adored my mama's pimento cheese. I still do . . .

AMEN!!!! What began as an interesting and stimulating discussion has morphed, at least for me, into an eye-rolling stultiloquy. Where's the soul? Where's the passion?? Continue the cerebral pissing contest if you must, but my gullet demands immediate attention . . .

Jim! At last! Someone else who takes Barbara Kafka seriously on her microwave books. The two recipes you mention work every time, and like you, I use them for preference now. The first time I tasted her microwave risotto I sent a prayer up for her. She freed up untold hours of my life. The results are first rate. Eggplant. A few whirls in the micro speed cooking time. And gets rid of the extra water. Uh, make that three of us who embrace Barbara Kafka's "nuked" polenta and risotto as methods of preparation. I was embarrassed to admit to this in the presence of such exalted company , but having seen Jim's and Maggies posts, I can "come out" at last!! Fridge-cold maple syrup warms up beautifully in the 'wave . . .

Dessert is for tourists. You ought to see my t-shirt and shot glass collections . . .

Oops, sorry about the unusable link! Don't know what happened . . . That said, it appears I must expand my horizons. So I ask for your professional opinion, Fat Guy: At what restaurants do you consider the pastry chefs to be truly innovative? Where would one go (let's limit the list to the United States) to experience desserts that are anything but "pretty basic"??

As it is for game; the acid in the buttermilk tenderizes the leaner, tougher cuts of meat beautifully. I prepared an elk roast during the holidays. Bathed it in a juniper-berry-and-buttermilk marinade for at least three days, and the end result was delicious.