Thanks for the Crepes

Resolved: 2. has been correctly solved as "Life of Brian" and confirmed by Yiannos, who submitted the clue, so that one is out of play. Congratulations to Wayne. 3. ElainaA solved this correctly with "Sweeny Todd: The Demon Barber of Fleet Street" and confirmed by Wayne. Kudos, ElainaA! 4. Is also out of play. liuzhou correctly answered the clue with "The Importance of Being Earnest", cakewalk has confirmed. Way to go liuzhou! 6. is out of play. Lisa Shock confirmed the film is "Waitress". Good going, Wayne. So still in play: 5. submitted by Wayne: Knocked head over heels by milk. 7. submitted by Wayne: "so how do you want your squirrel? Fried or stewed?" 8. submitted by Wayne: "you're the apple of my eye" 9. submitted by Alex: Here's a new one: (Looking at sandwiches in a cooler) "What's that? Chicken?" "Something like that. Tastes the same, anyway." "Got any ham?" 10. submitted by Wayne: New one: Fritos in the prologue and epilogue and many times throughout film.

Boo!

Alex has guessed So @Yiannos? 3. ElainaA has guessed: I believe she's right, as I saw the version with Angela Landsbury as Mrs. Lovett. The protocol is the poster of the clue confirms a correct answer, and we wait until that is done before taking a clue out of play. I did not even recognize that one, and I've seen it! So, @Alex, do you concur? 4. liuzhou has answered your clue @cakewalk, please confirm: And that's why we don't self-assign clue numbers. Also if you add a movie clue, and it's unresolved for a while, please come back and add more clues to put us out of our misery. 6. @Lisa Shock, Wayne has tried to solve your clue: Wayne is correct with the answer to his clue as i was typing, so No. 6 is resolved and out of play. 7. 8. Signing off. Talk amongst yourselves.

Mmmkay, y'all. So far I have not been able to foist this off. It's a lot of fun, so I'll keep going for a while. Alex has guessed So @Yiannos? 3. ElainaA has guessed: I believe she's right, as I saw the version with Angela Landsbury as Mrs. Lovett. The protocol is the poster of the clue confirms a correct answer, and we wait until that is done before taking a clue out of play. I did not even recognize that one, and I've seen it! So, @Alex, do you concur? 4. liuzhou has answered your clue @cakewalk, please confirm: And that's why we don't self-assign clue numbers. Also if you add a movie clue, and it's unresolved for a while, please come back and add more clues to put us out of our misery. 6. @Lisa Shock, Wayne has tried to solve your clue: Wayne is correct with the answer to his clue as i was typing, so No. 6 is resolved and out of play. 7. 8. Aside: Herding cats! grumble, bitch and moan. Still it could be fun, if y'all want to do this. I loved where in the old thread posters of the original clue would come back and provide more details on the movie, often with enthusiasm. It was obviously memorable enough to them, and provided a rich base of movies to explore.

Okay, if the inimitable @Toliver who did such a great job on the last go round almost a decade ago, has no interest in keeping track, I will try to step reluctantly into his shoes. If you want to do this, Toliver, I will very gladly step aside. You are experienced, and the job is bound to be a lot easier than when you were the steward now that we have the Quote and Mention features. Hint, hint, hint. We are going to start over at No. 1. The first movie clue was put up by me, and almost immediately solved by Wayne. So that one's out of play. 2. Alex has guessed So @Yiannos? 3. ElainaA has guessed: I believe she's right, as I saw the version with Angela Landsbury as Mrs. Lovett. The protocol is the poster of the clue confirms a correct answer, and we wait until that is done before taking a clue out of play. I did not even recognize that one, and I've seen it! So, @Alex, do you concur? 4. 5. And that's why we don't self-assign clue numbers. Also if you add a movie clue, and it's unresolved for a while, please come back and add more clues to put us out of our misery.

Hi @Rasputin! Glad to have your here. Have your found the Gardening thread and What Are You Preserving threads yet? I'm looking forward to hearing about what's going on in your culinary world.

I love a butt roast and will be looking forward to your results.

Y'all are a font of creativity! I love all the ideas, but the vomiting pumpkin is maybe a tad too realistic. Kids would love this one though. I may even make the black olive spider deviled eggs. They are cute and not too creepy. Spiders creep me out, big time! I had to kill a big one on the backsplash behind the stove tonight. I guess he didn't like it when I turned on the oven to reheat some samoon bread in foil. There's a spider costume for small dogs being circulated on the web that is just too creepy. The eight legs shake, and it's hard to focus on the adorable faces of the pups wearing this costume. I found this idea that could be presented as a salad course if you're good with a knife and a little artistic. I initially did not like the idea of serving watermelon with the white rind attached, but it is critical to the remarkable presentation, and if you think about it, no worse than serving cantaloupe or honeydew in the rind in wedges. I've seen the latter done even in fancy restaurants as a breakfast garnish. I can still find personal-sized watermelons here, and they would work for this. There's also this skull centerpieced antipasto platter. You might replace the black bread with fruits. I have no idea why this one creeps me out less than the vomiting pumpkin. The baked human hand on a bed of mashed potato (No. 3) also seems to be gluten free. I'd probably double the recipe to at least two pound of meat, so your fingers are larger and won't overcook and dry out as much. What could be scarier than a giant baked hand? I would steam or bake the onion used as the wrist bone before inserting it in the meatloaf. I would also shield the "fingers" of the hand with some doubled or HD foil to promote even cooking. No. 1 is also gluten free, but I wasn't particularly drawn, and it just calls out for bread as a vehicle to spread it on. And seven ounces of mayo? What in blazes is "yellow cheese"? It looks like the author means yellow American slices for the charred skin on the baked hand meatloaf. Still, they have some artistic ideas, but their recipes do not scream "good cook" to me.

Wow! I thought we were bad here with our state government monopoly (Grrr ) on liquor. The stores are austere, and they sell whatever they want. No nice decor or quick chill equipment like we had in Memphis. The employees are surly, not knowledgeable and unhelpful, but what are you going to do? You could go to the competition in another state. I should not complain. At least in my neighborhood store you can walk in and peruse the aisles for your selections. My brother took me to an ABC (Alcoholic Beverage Control Commission) store in Durham where you order what you want outdoors through a bullet proof window, and can't even go in the store. This was broad daylight. Trader Joe's and Aldi are allowed to sell beer and wine in North Carolina. So things could be a lot worse.

I made a simple and surprisingly good salad for dinner tonight. It was just green leaf lettuce with a couple small chopped McIntosh apples. I dressed it lightly with a vinaigrette with apple cider vinegar, canola oil, pomegranate molasses and salt. That was it, but the dressing was bright, tart and sure woke up your taste buds. There's citric acid in the pomegranate molasses. This was followed with warm samoon bread sandwiches. I cooked bacon and removed it to drain on paper towels and poured off all but about a tsp. of the fat. Then I added mushrooms and sauteed them in that skillet while I cooked scrambled eggs in another in butter. When the eggs were almost done, I added some chopped pepper jack cheese, and a thin sliced jalapeno pepper to my half. When the cheese was melted, I stuffed the eggs into the pockets I had cut in the bread. We stuffed the bacon strips in after biting off the end of the sandwich. My husband hadn't mentioned anything about it before, but went on about he'd been craving eggs when I told him what I'd planned for dinner. He was also very pleased with the salad, and he's not a salad guy. I will have to remember that one.

Many cooking TV shows are filmed in studios without working plumbing. It's very common to see bad food handling practices in these shows. Sarah Moulton is the only one I remember seeing addressing this with the audience and explaining how to do things more safely at home. I guess some people would consider that boring in a cooking show. I really liked her shows. We don't have any airing here now. It looked like Keller was filming in a real kitchen, though, and could have washed his hands, but that's probably considered boring too. I could not believe he shoved the pepper grinder into the chicken cavity with "chicken" hands! The salt thing would have been okay if the salt was to be discarded and the dish washed, but that looked like a lot of salt to be wasting. The cooking shows that are aimed at entertaining wider audiences usually never even mention food safety, unless you count Gordon Ramsey screaming, "You served raw f*ing chicken to a pregnant lady! It's RAAAAAWW!" and then smashing the offending dish with his fist so it splatters all over the area. If I have so much as a hangnail, I will don latex gloves before and during handling of any raw meat. It's not just for the protection of those who will eat the food. One can pick up some nasty infections through open cuts from raw meat. I think it was @andiesenji who told a horrifying true-life story about that one. And yes, safe food practices become automatic. I consider it a matter of pride and integrity to serve only food that is as safe and delicious as I can make it.

Wayne is correct with "Billy Jack" for the scene where the young girl has flour dumped on her by a bully. I don't know any of the others. Just as I suspected, I'm not good at this, but it sure is fun to read.

@Wayne brought my attention to this great thread. It racked up 58 pages of dialog in just one day over a year, Feb. 4, 2007 to Feb. 5, 2008 in the heyday of eGullet. It took me four days to read through it all. I think it is a really fun game. I'm a fan of both food and movies, but every time I thought I had one right, it was immediately solved by someone else. I don't think I'll be as good at it as others, but I would like to try to restart this game, anyway. I will start off with a new movie that has not been mentioned in the thread before: A young girl goes into a cafe with others her age, and they are mixed race, to buy food. The proprietor won't serve them and the town bully pours flour over her head and face to turn her "white". What movie am I thinking of? I'll provide more clues if no one gets it, but it was a very memorable scene to me, at least.

@Mmmpomps recently called this cut a "cottage roll" in the Instant Pot thread. I had to Google to figure out what she was talking about. In these parts, it's just called "shoulder ham" or "picnic ham",and we have a smoked version too. I like them both. One day some saint will standardize meat cut terminology, but probably not in my lifetime.

We had pork blade steak. Considering this is cut from the shoulder, and we are used to cooking the whole shoulder cut for hours either on a low smoker, or braising it, it is amazing this pork steak cut is not tough. I really like it. It's well marbled, with plenty of fat around the edges and between the muscles that renders and crisps up nicely under the broiler. I used a nice Cajun seasoning from Spice Treasures brand. I buy it at Dollar General, which unbelievably also has my favorite oregano available in the area. I have two other brands of Cajun seasoning I don't like as well, and they were more expensive. I noticed that the Spice Treasures Cajun seasoning has dextrose as an ingredient. That is one of the ingredients of Magic Browning Powder. There's no sodium bicarb in my seasoning, but it still seemed to help my steak brown quicker without it, and without drying out or overcooking. We had this with the largest sweet potato I have ever seen, and I live in the largest producing area in the US. It weighed 2.61 pounds/1.18 kilo at the checkout. From the way the skin came off under my veg brush and general appearance, it was this year's crop. I think one of the governor's reports said about 35% of the sweets had been harvested before Hurricane Matthew came through and drowned a lot of the rest of the crop, which are rotting in muddy fields. If the specimens on offer the day I picked this one up are any representation, it would have been a banner year. Such a shame! I was a little afraid it would be woody or something, but this large boy was very, very fine eating. I just nuked it at reduced power for a longer time, so as to cook through to the middle and split and mashed it in the skins and topped with butter and salt as usual. It was only 89 cents a pound, purchased on October 20. That was after Matthew, but it takes time for prices to respond to shortages. I won't be a bit surprised to pay a lot more for the next sweet potatoes. I also heated up some rosemary/olive oil homemade cornbread from the freezer and cooked up some frozen baby lima beans to go with the meal. Sorry, lima bean haters, but I really like 'em.

Yup, that's what I do too. Don't own a thermapen, but my trusty ECKO stainless mechanical, cheap and long-lasting thermometer does everything I need it to do. I just wash the probe with soap and water after each use. I put it away clean in a closed cabinet after I'm finished, and see no need to clean it again before use. It works just fine for me. I also second the clean immediately thing. It's much quicker. The faster I can put the cleaning (loathed but critical) part of cooking behind me is always the way to go. If I use alcohol for cleaning in the kitchen, I use ethyl alcohol. The actress Kirstie Alley used to have a home cleaning business, and that is one of the tricks I picked up from her. She used the cheapest bottle of vodka she could find. It would also be cheaper than individual alcohol wipes which are frequently of the isopropyl variety. I know it's supposed to evaporate without a trace and is used to swab skin before injections, but I just can't keep from thinking of it as a poison chemical in the kitchen.

I always have and use cookbooks in the kitchen. I have 46 year record of cooking almost every day that is spotless of food poisoning. *knocks wood* When I was younger, I did splash some of my cookbooks (with who knows what now?). I still have and use some of those cookbooks, but I always keep them open on the shelf under the microwave that is far enough away from the prep and cooking area to be out of harm's way. It's still only a few steps away for referral. My kitchen cookbooks will be pried from my cold dead hands! I'm pretty sure that the cause of death won't be attributed to food poisoning from said cookbooks. Long sleeves, on the other hand, are a potential contamination hazard in the kitchen, and I never wear them. I can't even wash my hands properly without soaking the cuffs. How can I work with raw chicken in long sleeves safely? I was glad to see doctors getting a clue about this and also ties, that are another hazard, IMO. There are much worse dangers in the kitchen than cookbooks, I think.

I think they would make a fine acid component for salad dressing.

I would want to get the pumpkin as cold as possible before filling with the beer. Maybe even freeze the tap. After years of drinking warm to hot drinks, including beer, from saddlebags on trail rides, I come down firmly on the side of ice cold beer. Other than that, it sounds like a very fun idea! You can tell yourself you are getting your Vitamin A and protein as you imbibe.

In honor of Nation Pasta Week and World Pasta Day, I made thin spaghetti with sauteed mushrooms and shrimp in garlic butter. What better way to celebrate one of my favorite foods than with one of my favorite dishes made with it? I made Waldorf salad, very light on the mayo, to accompany. Walnuts as a garnish only on mine.

@Shalmanese, I'm all about to each his own, and eat whatever pleases you, but these dishes will not be making an appearance at my house.

@Mysstwalker, Thanks for taking one for the team.

Hi @HTGC! Glad to have you here, and I'm looking forward to hearing about what you are cooking in Denmark.

First off, NO to trying not to refrigerate the cooked turkey for food safety reasons. It seems like you're not concerned about presenting a perfect whole bird to the table after scarfing the crunchy parts. If that's the case, what I would do is dismember it into leg quarters or thighs and drumsticks, and half breasts. Then I'd wrap the parts in heavy duty aluminum foil, maybe padding sharp bones with wadded foil so they don't poke through and lose the moisture. Refrigerate, and then reheat in the oven. I do not trust the microwave with meats even on defrost power. The thin parts always suffer. If you're among the sou vide crowd, you could vacuum seal the meat in plastic, refrigerate, and bring up to serving temp the next day in time for service. I'm sure that would do away with any remaining crispy bits, but it would free up the oven. Another alternative, which may not appeal, is to appear to have every intention to have the turkey ready at the dictated hour and then be apologetically late with it. I have a relative who always does this when he hosts, because he doesn't want his cocktail hour interfered with. Since he's like your in-law and it's always easier for everyone to go along to get along, he gets away with it time after time. This still does nothing to free up the oven or reduce last minute chaos. I have also cooked turkeys outdoors. First in a Brinkman Smokin Grill. I think they have discontinued this model, but there are similar products still available for under $100. I smoked a ham and a turkey in my Brinkman one Chistmas when I had already bought a nice ham and my husband was gifted with a turkey on Christmas Eve with no warning by his employer. No room in the freezer so had to cook both. It took almost 24 hours for both giant pieces of meat because it was cold and windy, and ambient temp/wind slows down cooking. This involved more than one alarm clock set. It's charcoal, so one must attend the fire, and/or add water the the pan about every four hours. Probably not a good solution for you, but it would free up the oven. Another outdoor solution is to fry the turkey. The years I did that in the backyard, the oil cost more than the loss leader turkeys, and they are the best ones I've every cooked. Bonus, it only takes about 40 minutes or so, once your set up and the oil comes to temp for the first time. Not sure how much these things cost, as the equipment I used was borrowed. I had my own thermometers for the oil and the turkey, and that is critical, if you are going to do this. Downside is that these things are pretty dangerous and can result in a flopped party due to an unscheduled trip to the emergency room, so I hear. We never had a problem, but you definitely want to keep kids and pets inside while cooking. That would free up the oven, provide a fun activity in the backyard, weather permitting, and cocktail sipping can certainly be part of that. Also, don't people who have a lot more money than me get a hot Thanksgiving turkey and trimmings catered in? No idea how much this costs, because I know I can't afford it. If you really want to "Pope's Nose" them, follow your beach house plan, slice the cooked meat thin and offer it cold for a sandwich buffet with some nice buns. This would free up the oven too. Then sit back and enjoy your cocktail.

Thank you for this link and all the other information. That dish looked so good, and I was so disappointed it wasn't delved into in the film. I love pizza; I love Mexican food; I can make corn tortillas from masa. I can see making this in my future, but I will be limited to seven inch tortillas by my lack of skill at laying them onto the cooking surface without creasing them. That just means I don't have to share, or maybe could have two with different toppings.