fresco

"Topping the findings of the July 29 inspection is "evidence of live flies" in the kitchen prep area at Rocco's, located at 12 E. 22nd St., records show. The pretty-boy chef from Queens also was nailed for keeping metal spoons in a "container of greasy stagnant water" - in other words, a greasy spoon violation." Do you think they staged these violations to make it seem more like "reality tv"?

The Bad Humor Man. Love it. Surprised it never became a Seinfeld episode.

I remember reading a piece (Saveur?) about a Japanese-American family who raise the most amazing vegetables and enjoy a close supplier relationship with Waters. Stuff like this could give rise to the notion that her skills are more sourcing than saucing.

You are not kidding. I have an aquaintance that takes the prize for clueless. (Bless her heart!) She will call sometimes for tips when she is cooking something. So... She calls and is regaling me with this wonderful idea to sit a chicken on a beer can. I tell her that I have heard of it and ask her if she put anything into the beer. "How would you put anything into a beer can?" "Through the opening or make some more with a church key." "Oh... You are supposed to open it?" "I'll be right over." I got there in time for the action. It wasn't pretty. There was a whump from inside of the Weber. The chicken was propelled up against the lid. Beer sprewed everywhere. Ashes and steam filled the inside of the Weber. She took it out, washed it off with the garden hose, added some more charcoal and continued on as if this was a normal occurrence. Like I said... Clueless. (Bless her heart.) Fifi, This sounds like a great beginning for the "people who should not be allowed around hot or sharp objects" thread.

You are probably right on this one. But a lot of people have an outdoor grill but not a smoker with water pan and, lacking your skill and exacting standards, will be able to produce a better tasting chicken with a beer can than without.

I guess it's worth pointing out that it's been years since supermarkets and most other retailers in Toronto used paper bags--the only choice is plastic.

One pet peeve about plastic is that it seems to encourage baggers to use a ton of them, so if you aren't vigilant, you can wind up leaving with five or six bags for a small amount of purchases. Another is they're no damn good for storing fresh mushrooms, which means searching around the house for a paper bag to switch them into, and paper bags are usually in short supply around here.

Great report, Rabbit. Poutine is one of many. many things that cause severe Montreal envy elsewhere--hope you see fit to address some of these other things in subsequent posts. Is your username an indication that you appreciate the Updike series as much as you do poutine?

You've got me thinking seriously about sherry for the first time. This is what wine writing should be--significant that a piece with the potential to change people's entire approach to a wine appears first on eGullet.

Just pour lots of wine and your guests will have a hazy recollection that you are one helluva cook.

The Peugeot I bought a couple of months ago after soliciting views from others on eGullet is not only nice to look at, but it works like a fine piece of machinery should. It did set me back the equivalent of about $100 US, though.

Wasn't there a piece in Saveur a few months back about one guy's quest in San Francisco, think it was, to find the makings for lard? He wound up in a Chinese butcher shop where he got several pounds of quite gruesome material, but it did the trick and he made a great pie crust.

Put the potato on the pizza. That's telling them spud duds.

For starters, have you thought of something involving tomato--chilled tomato-sage soup or bruschetta, for instance? And I do like the idea of peaches for dessert if yours aren't rock-hard.

The least appreciated aspect of Mexican cooking, in my opinion, is their way with soups--tortilla, cactus, various fish varieties, etc. --and all appropriate to hot weather.

Isn't there a theory that noodles, or pasta, actually developed somewhere in the Middle East, not China, and reached what is now Italy from there? Could be that noodles and mint are an ancient combo, with parmesan added later.

I should add that my wife is not a huge fan of saffron and that does tend to limit any tendency I might have toward excess.

I like saffron but use it sparingly, not out of concern for cost--I can buy good quality stuff in large quantities at a reasonable price in Little India--but because it does have a very distinctive taste that can be overpowering. In Valencia, the home of paella, food dye is used a lot more often than saffron.

If it's any consolation at all, my former neighbor--a carpenter and small-scale contractor himself and a damn fine one--and his wife are just about finished renovating a duplex they bought in April. The final bill will be tens of thousands more than they had originally estimated and it took much longer than they had expected. The problem is that they are doing the work at what I think will prove to be the top of the current housing cycle. Trades people--even incompetent ones--have far more work than they can handle. Suppliers, especially on custom stuff like counter tops, are backed up. But because housing is cyclical and everyone knows that a very slow period is probably not far ahead, everyone takes on work and lies a bit. Sure, I'll be there Tuesday. Tuesday comes and they're on another job across the city. You wait a couple of weeks. My former neighbor wound up installing the counter top in one kitchen on the morning a tenant was scheduled to move in. It is extremely frustrating for anyone trying to get renovation work done, because you often wind up paying way more than top dollar for what is often inferior work. If you do have the luxury of waiting for a lull, it's always, always worth it. The good trades are available, and they're happy for the work. They can take the time to give you their best. And it winds up costing you a lot less than doing it during a boom.

Matter or anti-matter--as long as I don't have to eat it, doesn't matter.

It does sort of horrible--kind of like the corn you find on pizzas in London--but potato on a pizza with cumin, onion, and yogurt is surprisingly good. Son's pizza was a big hit--he arrived home with a friend and there was plenty for two. First of two more--pineapple and bacon--just went into oven.

The son threw a bit of a curve at me, but a good curve. He opted for pineapple as a snack, an hour and a half at the gym, and then a pizza topped with mozza, sausage, onion and pepper. He may be developing a palate. I'm leading towards the combination suggested by Savour Chef (and with minor variations, others): bacon, feta, olives, onion, garlic, fresh and dried oregano. But wait: there may be a further complication. I may be joined by two friends. She is reasonably anti-food and will insist on pineapple and ham and will have to settle for bacon. He will eat anything, so probably what I'm having. Thanks for all of your suggestions--they were great. Sorry, no digital camera, so no pix.

Not having lived through it, this is hilarious. More, please. uhhh.., consider this part of the "bad meals" thread, I guess.

The Mormons tend to be a touch dry.

My son would agree.