Margaret Pilgrim

Known also as cocktail onions, for obvious reasons, you might try your local liquor store. Kewpie is not mandatory at all. I often think that calling for it is kind of a conceit. I've heard that chefs like it because it has a bit of MSG, and they can use it yet technically remain MSG free. So if you have a secret confidential supply (as I do) you could always toss in a dash.

Interesting. When I was last in ER I learned one phrase. I was next to a loquacious middle aged man perhaps best described as no permanent address. The doctor chatted him up familiarly, he actually asking her how she'd been. Finally my turn, the doctor shook her head ruefully and said, "Frequent Flyer".

Seated comfortably in his business seat aboard an A380 headed for France, husband mused about commuting from Butte to SFO on a DC3, often in winter. The changes we live through...

Reminds me of a story. I had a roommate who was the world's biggest ditz. Very bright, but her mind on the moon or Mars. She asked me for a ride to her flight attendant interview at SF airport. She got the job and told me, "If you're ever on one of my flights, I'll give you the best service you'll ever have." I responded, "If you find me on one of your flights, just let me know before we take off so i can get off the plane."

We don't tend to acciumulate cheese rinds. We eat most, save parmesan type for soup additive, and toss the waxed ones. Actually, the wax falls away from, many like Jarlsberg, so you can eat all that remains.

This question is somehow mind boggling on this or most internet boards. I mean, how do we really identify the nuts among us, ourselves included. To see ourselves, etc, etc.

That works for me. Actually rillettes is one of my favorite lunches.

You mean brut doesn't refer to the champagne that you're serving?

I think it's stunning!

Indeed! A pioneer in commercial aviation.

What's to eat when there's nothing to eat, country version,. White pizza = sour cream, mozz, leftover cooked potato sliced razor thin, leftover rouille dribbled, shaved sweet onion, EVOO, parmesa. Baked at 550 in our 75 year old inherited Wedgwood, on rack next to oven floor. Very, very good.

Sounds divine! Go to Monoprix (or most any ordinary grocer) and buy several pots of Rillettes de Porc by Prunier, under 4€ a pot. Oh, and a jar of cornichon. Empty the rillettes into a bowl and people will think you are Escoffier. Will go great with everything already on your table. \ Er, what was the date again? And time?

We have on our olive trees many immature (and never to mature) tiny, 1/4 - 1/3" olives. Here you can see the comparison in size with a normal, say "large" olive at top, near center of the pic. I can't believe that in the old countries these fruits were left to rot. Any ideas on what to do with them and how? I have the feeling that they could be used to make inferior oil, but that is not worth our time and effort. Thoughts?

I remember in 1980, I believe, flying economy to Athens on Pan Am, and as a member of their frequent flyer club, being able to pre-order special plates at no extra charge. Lamb chops, Fillets, pork chops or salmon, well cooked and served on real plates. . They went out of business within in a year or so. But it was lovely while it lasted...

Dinner party with for friends Saturday night. Rumaki paté with baguette slices = chicken livers, water chestnuts, bacon,, soy, butter, -> blender. Boudin noir with caramelized pears, drizzle of mustard cream Big fish soup = rich fish stock, tomato, herbs, garlic, safron, orange peel, fennel, mussels, swordfish, ling cod, prawns; rouille on toasts Too busy getting this to the table hot for pics Bread Cheese Corsican cheesecake = ricotta, eggs, sugar, no flour, served with crushed strawberries Lots of wine, lots of good cheer.

Do you now understand my level of troglodytism?

Will you really? One good thing about being 50 miles behind the parade is that there is so little motivation to catch up. I'd have to buy sous vide apparatus, a Paragon, after I bought an IP and friends. I should write a book on cooking in the cave.

Okay. eG to the rescue. Lined springform bottom with parchment. Cooled overnight in fridge. Put layer of parchment on transport plate...just in case. Inverted cake onto parchment lined plate. Removed springform bottom and easily removed baking parchment. Inverted cake onto serving plate. Many thanks. FWIW, this is a 9" Corsican cheesecake (per Pataricia Wells). No flour. Just ricotta, eggs, sugar, lemon zest, vanilla.

Really sketchy dinner tonight. Trying to prepare for dinner party tomorrow night, then bequeathed two grandkids for the afternoon. Peppers Scampi style shrimp and spaghetti (butter, garlic, white wine, herbes des provence, garlic, parsley, splash chicken broth, more butter....)

Is there a sign up, registration or "rushing" procedure to get on this invitation list? Everything looks sublime. Lucky, lucky guests!

We were in Bayonne at a ham tasting. There were all kinds of French, Basque and Spanish sausages as well. Husband bought some Iberico for a picnic lunch, and I was fascinated by the boudin noir. I asked the seller if I could buy half a sausage. He smiled broadly and picked up a whole one, wrapped it carefully and handed it to me, saying, "Un cadeau". I guess he was not used to crazy American women who were up for blood sausage. And, yes, I was nibbling on it raw. But I survived that as well as many other misguided samplings over the years.

This recipe from Momofuku is made from mostly fresh ingredients. Pickled ramps, if you are lucky; if not, pickled cocktail onions and green onions work beautifully.

Breakfast, lunch or dinner, I'm in!

What = efficiency? Less residual oil?

His iceberg salad with family dressing and blue cheese Mine with ranch Panko crusted chicken breast with marinara and oaxacan cheese