fresco

An eGullet poster from the Heartland says that Montreal bagels have it all over their New York counterparts, and Bux, a New Yorker, agrees: http://forums.egullet.org/index.php?act=ST...T&f=26&t=25307&

Paw, Think there is a lot of truth in what you say. But I also think there is a fair bit of evidence that she is either losing interest or losing some internal battles about focus and content, neither of which is good for either her or Gourmet. And while Gourmet's circulation hovers around 900,000, Bon Appetit and Cooking Light outsell it by about 300,000 or so. So what does that make it--mid-mass market? Not huge numbers, in any case, for a mature food magazine in the U.S. but I guess not really a niche publication either.

Dude, you forgot the anchovies. The version I tried (from Marcella, I think) didn't mention any little fishes, which is odd, because I think garum, if that is the right spelling, was an old Roman flavoring. I'll throw a couple in next time.

Maybe I just like pasta and simple, but the first time I tried that Roman late night, had too much to drink classic--spaghettini sauced with a bunch of salt and garlic cooked in olive oil and a handful of chopped parsley, I thought it was pure genius on a plate.

The eGullet universe is probably not the place to find a representative sample, but I'll ask the question anyway: are desserts (and I'm talking about confections that require some cooking and preparation, not a bowl of ice cream) becoming a "reward" that people no longer have much at home, but reserve for special restaurant occasions? Are pies, cakes and other sweets moving into that special preserve of arcania that the average person has ceded to the professionals?

Zucchini stuffed with rice, pork, tomato, parmesan, onion, garlic, and parsley. Bruschetta made with naan (it works surprisingly well) tomato, garlic, basil, balsamic vinegar, EVOO. Wild blueberries.

Habits, dirty or otherwise, are what get you through these spells.

These all sound like the winning entry in the Literary Smackdown competition: Ice Guys Finish Fast.

Antarctica. Now that would be a must read blog.

Didn't someone else--NeroW? do a sort-of, on-and-off again blog of food ingested during a day at school? But I do like the idea of getting others to open wide and blog, especially if people on other continents (including Andy Lynes) were to get involved. Don't we have people posting from South Africa, all over Europe and parts of Asia?

Thanks. It was one of those bright ideas you get when you are totally uninspired.

Harland Saunder's military honorific may have been a bit dodgy, but probably acceptably so. Wasn't the term "colonel" applied to many southern gentlemen who achieved even a modest amount of renown? Think H. L. Mencken mentions in his memoirs that newspaper editors in the south back in his day were all accorded "Colonel" more or less automatically. As to mythical, he was real, and quite a bitter pissed off old guy who lived out most of his final days in the Toronto suburb of Mississauga as a tame shill for KFC, whom he hated for messing with his recipe and for having bought him out so cheaply.

Ah yes, carry water, chop vegetables. Meditate.

Restaurants in this other country with children's menus tend to be part of the same chains as the restaurants with children's menus in your country. What I have found to be the case is that non-chain restaurants tend to be very flexible when it comes to feeding kids--they'll do half portions or suggest apps or encourage sharing or whatever. Far more satisfactory than the kids in a ghetto approach.

Tuna salad at home is fine, I guess, however you want to have it, but whenever someone I know gets food poisoning after eating out, tuna salad seems to figure in it an awful lot.

NYT has a piece canvassing all possible pros and cons of selling chocolate in a museum and the mixed message this sends to kids. Are we so fragile as a society that chocolate--chocolate!!!--ranks as one of the big things to fret about? http://www.nytimes.com/2003/07/30/arts/des...&partner=GOOGLE

My experience exactly. Thanks.

This one has always baffled me. Every pizza dough recipe I've ever seen calls for olive oil, but my experience is that if anything, it adversely affects the texture. Is this one of those things that just gets thoughtlessly copied or does someone have a compelling reason for adding oil?

I suspect living in Kansas teaches you much different lessons about tolerance than a place like NY.

Just promise me that when you get to Manhattan you don't recite to each other: "We're not in Kansas anymore."

One of the advantages of living in a large city is that your kids are much less likely to be picky eaters--assuming you aren't. When my daughter when off to college at 17, her biggest challenge was trying to round up dorm mates adventurous enough to try something beyond pizza. Don't think she got many takers for something as commonplace as dim sum--most kids from small towns have never heard of it.

Cooks, like writers, go through periods when the creative juices just don't flow. One option, of course, is to say the hell with it and just go out. But if you're the one who puts the meals on the table 24/7, what are the fallback dishes in your repertoire for those days when you're just too distracted or burned out to be inventive?

I'm curious--how often do people manage to make pizza? I bake bread pretty well every day, but probably average much less than once a week for pizza.

I think there a lot of treasures to be found in that area.

That's it--guess I had blocked it from my memory that they spelled it "shoppe"--oh well.