Arey

As someone who has poured chunky milk on their cereal in the morning, I can sympathize. I always toss things after their "best by" date even if they look perfectly good. I've established a good relationship with my fish monger (today while telling me the fish he reccomended, I said "You didn't say scrod". He replied "That's because you don't want the scrod". I also have a good relationship with my butcher. I have an iffy relationship at the produce store because you don't need a sense of smell to see that some of that stuff is only fit for composting. I've never eaten raw chicken, but have had chicken drumsticks and thighs that were medium rare at the bone because I got tired of waiting for them to get done. I don't think I could stomach raw chicken or pork. Beef is an entirely different matter. It's a well known fact that well done hamburgers and steaks are a leading cause of Von Herzenbergerdorfer-Ungleiblichliebe Weltschmertz Syndrome.

When locally grown arugula hits the markets one of my favorite salads is arugula, walnuts and aged gouda dressed with a basic vinaigrette.

Here in Atlantic Co. NJ both the Acme and ShopRite stores have containers near the entrance for recycling plastic bags. I use the paper bags for paper recycling. I've also got into the habit of telling the checkout clerks that I don't need a bag. At the WaWa they'll automatically put a 99¢ bag of potato chips in a plastic bag even though it's the only item being bought. At the CVS next door a bottle of aspirin rates its own plastic bag, at the local market down the street they use both paper and plastic together, and if you pick up a DVD at Blockbuster another plastic bag is added to your collection. The non-recyclable plastic bags I use for trash or yard cleanup.

No. 10 I know the title of the painting, I know the name of the artist, and I know the location, but I do not know how to insert a link.

My SEB Minichop Electric Chopper is 21 years old, and great for chopping small amounts of things such as basil, parsley, and garlic. In 1986 it cost S24.99 at the Deptford New Jersey Wanamakers Dept. Store. It takes up very little space, and is easy to clean.

Congratulations! And for JohnnyD, the poisoned milk is from the scene where the three female characters are in a cafe, and order tea but the cafe is out of tea, so they order coffee but the cafe is out of tea, and at that point a young army officer comes over and recounts to them his dream in which his late father had appeared, told his son that he'd been murdered and ordered his son to poison the glass of milk on the murderer's bedside table.

Congtatulations Caroled. 105 is Gone With The Wind. Although how Scarlett can expect to eat anything beats me in view of how tightly she's got her corset laced.

Sorry, the movie isn't Gosford Park, nor is it set in the Edwardian period. Another clue. Following the mixup over the the dinner invitation, they all decide to go out to a nearby restaurant. They almost don't stay when it turns out that the restaurant is under new management. The staff prevails upon them to stay, and one member of the dinner party reads off all the fish dishes available, and they start discussing them. Then a waitress is seen quietly sobbing and a waiter walks by carrying lit tapers. It seems the old management just died unexpectedly that afternoon and is laid out in another part of the dining room until the undertaker comes to collect the remains. They leave without having eaten, again. A new movie - Ham and grits just before leaving to go to a bar-b-que.

Another clue for item #61 If it's any consolation, the characters in the movie also miss most of the food for a variety of reasons beginning with a misunderstanding about which night the guests have been invited for dinner.

Clue:There's a long, long trail a-winding Into the land of my dreams,

The following items are on the menu in this movie melon with port, herring, snails ala mode Chablis, hare pate, grilled sardines, filet of sole, fried whiting, skate in brown butter, quenelles of pike, truit au bleu, vol au vent, three cups of tea, two with lemon, one with milk, three coffees, one with cognac, a glass of poisoned milk, three glasses of water, champagne, bread, lettuce, whiskey and soda, foie gras, ham, dry martinis, eggs, cheese, roast chicken, port ,omelet with truffles, guinea hen, soup, leg of lamb with beans, American canned beans, and in conclusion, leftover roast meat and a baguette for a late night snack.

#10 is Sitting Pretty with Clifton Webb. The poodle pot pie was in Theater of Blood with Vincent Price and Diana Rigg. Similar to No. 10 would be A half a grapefruit shoved in the face.

That dreadful image has reminded me of my college days when I used to eat at a drugstore with a small lunch counter and booths in the back. The kitchen was a tiny room with a huge old black range so the cook and waitress had to use one of the back booths if they wanted to sit down and rest or have their meal. One evening the waitress asked me if I would mind if she sat at my booth to eat her dinner, and of course I said I'd be glad of the company. She had a hot roast turkey sandwich with mashed potatoes, and the plate was aready swimming in gravy. She carefully cut the sandwich into little cubes and then stirred the potatoes into the whole thing. There may have been peas in the mix too. I can't remember. For people who can't stand for their food to touch, the approaching Thanksgiving Day dinner must be an ordeal. Turkey, stuffing, gravy, creamed onions, cole slaw, candied sweet potatoes, and another vegetable all mooshed together. And I almost forgot the cramberry relish adding a rosy glow to everything.

Wouldn't it be easier to arrange for a sin eater to attend your funeral?

Maybe they'll differentiate between possession for personal use, and possession with intent to distribute. They'll probably double the penalties for anyone caught with foie gras within 200 yards of a school cafeteria.

Is anybody besides me being reminded by this thread of the riotous food movie "A Private Function"? It's set in England arond 1946 when WWII is over, but food rationing is still in effect. It stars Michael Palin, Maggie Smith, and a contraband pig. Edited to add that now I'm reminded of the I Love Lucy episode in which, Lucy and Ricky are returning from Italy on an airplane and Lucy is trying to smuggle a whole Provolone by disguising it as baby all wrapped up in a baby blanket.

Years ago I read an article , maybe in the New Yorker, in which Hydrox and Oreos were compared to determin which was best. The final results were that what would be best would be Oreo chocolate cookies with the Hydrox filling. I still have occasional cravings for Liederkrantz. How do you satisfy a hunger for an extinct cheese?

Right on, but this "us" thing...I'm almost sure he wasn't talking about eGulleters from the triangle when he wondered if NC was ready. That would've been not only brash but counterproductive and well, not very smart. Maybe he should've said "I don't mean you guys", but I thought that was implied... ← As I think I've said, my comments were directed toward what I consider the area at large. And as others have said, the same comments can be applied pretty much everywhere, NYC included. Of course, they were not directed toward eG members. I do understand, however, how my comments could have been misconstrued or seen as brash. And, yes, as detlechef says I don't have a lot to prove my worth besides this idea, a website, and some passion. At the same time I've never said my food or ideas are so good that people just won't be on my level. It's more that I'm doing something that no one in the area is doing so people might be weirded out or even offended. These boards (of "foodies") often show how vehemently against hypermodern cooking people can be. Willingness is a relative term. People are willing to talk about it (as on eG), or even contact me, but few people are actually taking the plunge and book a party. When time and money are on the line they're less willing to try something new and unfamiliar. That goes for just about anything. I would love for eG'rs to come by, but so far I've not heard from many. I'll just have Bryan haul his stuff over to my house in Raleigh. We could all cover his costs. detlefchef will pick the wines. I can find room for 20 or so! Up for it, Bryan??? ← Errr. How about four of you get together and come to Durham. Once I have some patrons (in both senses of the word) I'll consider private dinners off-site. ← What a very rude response to a very generous offer. Previously I referred to the assurance of youth. Now I'm I'm pondering the arrogance of youth.

Oh, the assurance of youth. How wonderful to be nineteen and invulnerable. Best wishes for your endeavor, Bryan, and I hope when you reach my age , 66, you'll be looking back on it with a smile and wondering "How the hell did I get away with it?"

No. Neither does my brother, but it probably has something to do with our upbringing.We were brought up by a world class worrier. My s-i-l is not a worrier so my brother worries for both of them. One day my brother was showing a repairman through the kitchen and the repairman noticed that my s-i-l had left a towel lying halfway onto the stove top. The repairman carefully picked it up and moved it onto the counter, and scored points with my brother.

The cartoon movie "The Triplets of Belleville" gives much useful information on the catching, dispatching, preparation and eating of frogs. You might want to check it out.

Amphibians are already under enough pressure from pollution and habitat destruction without being subjected to being eaten by the species which has already caused many of them to becomean endangered species or . what's worse, an extinct species. Besides that, they actually do taste like chicken, so lay off the frogs and eat chicken instead.

If it's for a literature class in food writing what about her translation of Brillat-Savarin. That makes up for all her excesses. How to cook a wolf is dated since it's from the WWII period and a lot of it is about eating well despite rationing and shortages. You might find Serve it Forth or Consider the Oyster to be good choices.

The "Art of Eating" a MacMillan paperback is available at Amazon for $14.27. It contains the following books Serve it Forth, Consider the Oyster, How to cook a Wolf, The Gastronomical Me, and An Alphabet for Gourmands. In my opinion , a little MFK Fisher goes a heck of a long way. The antidote for overdulgence in Fisher is a good dose of Julia Child.

My three Carmello tomatoe plants are doing better than I've had tomatoes do in several years. I even had enough to give some away along with some basil. In early August in So. Jersey when the humidity and the temperature are not many degrees apart one of the few enjoyable things to do in my unairconditioned kitchen (I do have a small but powerful ceiling fan) is freezing parsley. Each spring I plant a parsley bed for the swallowtail caterpillars and myself. The front rows for me, the second row we share. When I had Boston Terriers the back row was for me and the front row the caterpillars shared with the dogs. When preparing the bed in the spring I leave a few of the previous years plants so they can grow and go to seed. The first picture is of my parsley bed yesterday after I had picked over a pound of parsley, along with some weeds. Then I fill my freshly scrubbed and well-rinsed sink with water and dump all the parsley in, and swish it around a lot and do a preliminary picking over. Weeds go in the garbage along with the really big stems and parsley sprigs that are no good for some reason or another, parsley to freeze goes into the dish drainer on top of wax paper, insects and arachnids go into the plastic cup to the right of the sink for returning to the garden (two very young grasshoppers, one of which had drowned, two spiders, one of which had drowned and a green stinkbug that rescued itself, and is somewhere around the kitchen). By the time the preliminary picking over is done I usually have considerably less parsley I then go over the parsley to remove all but the smallest stems and any leaves that aren’t worth using. By the time I was done I had 7-¼ oz. of parsley leaves left. In the picture they’re in the bowl of an Oxo Good Grips Salad Spinner. After spinning the parsley, I then spread it out on paper towels on a tray, and leave it to dry a bit, while I take my third or fourth break, to have lunch, or read some more of my current mystery novel, or play with the cat or just sit staring blankly into space. If you try to chop wet parsley in a Cusinart you’ll end up with a mess. After chopping the parsley (pulsing is probably the correct term) I ended up with 6 7/8 ounces of parsley in a 3-cup freezer bowl. I rapped the bottom of the bowl frequently on the counter while filling it, to settle it. Packing it in will cause problems when all you want is a couple of tablespoons out of the freezer bowl I’m using what’s left of the parsley I froze on 08/03/05 in salmon cakes I’m making today. I won’t be using what I just froze until the plants in the bed are beyond use. And in less time than it took me to compose this post, I've ensured a supply of parsley through the winter months.