MatthewB

Plenty of oil & salt.

Cooled, yes. Soaked, no. (Is that OK ["safe"] with raw eggs?)

For yesterday's lunch, I made this for the first time. As you know, the "original" is potatoes, onions, & egg. I added red pepper strips & garlic. I enjoyed it but I found it wanting. So . . . Does one go back to the simplicity of the "original"? Or, might adding, say, fresh oregano make a difference in the right direction? Comments, suggestions, etc.?

For the past two summers, one of my favorite seasonal recipes has been Cold Noodles w/ Sesame Sauce. I've tinkered with Mark Bittman's recipe that has appeared, in various forms, in HTCE, The Minimalist Cooks Dinner, & (most recently) in a June 2002 Minimalist column. Here's my version . . . 12 to 16 ounces fresh Chinese egg noodles or dried linguine 8 to 12 ounces shredded cooked chicken 1 pound cucumber (peeled, seeded, & cut into matchsticks) 2 tablespoons toasted sesame oil 1/4 to 1/3 cup EACH of sesame paste (tahini) & natural peanut butter 1 tablespoon sugar 1/4 to 1/3 cup soy sauce (dark Chinese, if you have it) 1 tablespoon rice vinegar 1 tablespoon fresh ginger, minced 1 to 1 1/2 teaspoon of Tabasco or other hot sauce Salt and freshly ground black pepper At least 1/2 cup minced scallions 1. Cook the noodles in boiling salted water. Drain & rinse in cold water. Toss with 1 tablespoon of the oil and refrigerate for up to 2 hours, or proceed with the recipe. 2. In a large bowl, mix the tahini, peanut butter, sugar, soy sauce, vinegar, ginger, and remaining 1 tablespoon oil. Add the hot sauce and salt & pepper; taste and adjust the seasoning as necessary. Thin the sauce with hot water (1/4 to 1/2 cup), so that it is about the consistency of heavy cream. Mix the cucumber with the sauce. 3. Add the noodles and chicken to the sauce & mix well. (Add more of any seasoning, to taste.) Garnish with the scallions and serve. Any one else doing something similar to this? If so, what are you doing? (Of course, the chicken is optional, especially if one is doing this as a side dish.) (After making this again last night, I'm think of substituting pork for the chicken.)

Another bubble burst. I was thinking that Paradise Hotel accurately summed up all 20-somethings.

You mean some individuals actually believe that "reality" TV has tight kinship with "Reality"? Ahhhhh, the unhandsomeness of narrative.

Referring to Bloody Mary's as "BMs" is kinda scary. In any event . . . If you've fresh lovage, take a stalk--they're hollow--and use it as a straw in a Bloody Mary.

Gosh, he does use the word "food" once in a while.

Sam, You're slipping if you had to Google to figure out what was going on.

I've been told that fridges are bad for long-term storage due to vibration. Comments?

Or get one of these fellas as a pet, teach him or her to appreciate wine, & then I'm sure they'd be happy to clean out the decanter.

A brush, perhaps?

Drink it ASAP.

Dude, you forgot the anchovies.

The craving is due to "state-dependent learning." Sober up & the craving will dissipate.

Wednesday night with the above. And also the dish with it--lettuce & cabbage salad. The vinegarette did it though. Standard but then added a bunch of garlic--instead of the usual shallots--and three huge basil leaves. Processed it. Great simple summer meal.

Most winter Saturday mornings, I make either bread pudding or rice pudding. Dessert out of winter is much more scatter-shot.

Welcome, Bong! (I just had to say that. )

A thing I don't get: The fake flowers on the dash of the new VW Bugs.

I think maggie was punning off smegma.

I suppose this group is going to discuss smegma next.

I know it may sound odd but try Restoration Hardware. Most of my cocktail equipment is from restaurant supply stores. But Restoration has been good for a few frills.

I have followed Harrington's advice . . . Stir drinks without fruit juices, etc. Shake drinks with fruit juices, etc. I stir for presentation only. Clarity. I've found no taste difference.

Have you tried emailing info.worldwide@maxxium.com?

I believe that vodka didn't appear often in cocktails until the advent of the Moscow Mule. (Origination: LA in mid '50s???)