Margaret Pilgrim

Of course, it has nothing to do with the fact that you run through limes much more quickly than lemons? That penicillium hasn't a chance in your lime bowl.

Exciting and educational thread. I'm thinking of a dinner party starter for this weekend, a thin pool of raw sorrel cream topped with a grilled jumbo prawn, several steamed mussels and one or two, depending on size, drained canned sardine. It works in my head. We'll see.

Word! Thank you so much.

This concept has been a family joke/mantra for years. Our version, when there is a process that is labor intensive and/or boring, put the laziest person on your staff on that job and they'll quickly devise an efficient way to do it. (Certainly works for me. I can trim hours of tedium and detail off a project. Maybe because I hate following directions.)

To be honest, I have to laugh at so many current baking mandate: flours, yeasts, bakeware, ovens, specialized equipment, certainly expensive scientific cookbooks. My mother made Paris quality batards weekly using AP flour, fresh then later dry yeast, table salt, tap water. She had no mixer, put it together by hand and feel. She baked them on an aluminum cookie sheet. She hydrated the oven with a squirt bottle. Her oven suffered a door failure that couldn't be repaired, so she propped it closed with a 2 by 4. Eat your heart out trying to match her loaves.

Am reminded of a NY dinner and theater many years ago. A business associate took me out to dinner and ordered clams casino and a clam pasta, both redolent with garlic. Then on the the theater where I was seated with their close friend, who passed me breath mints throughout the performance. Afterwards she told him, "Don't you EVER take out a sweet young thing and stuff her full of garlic before the theater!"

Bingo. From my perspective, we make pasta at home in order to have fresh pasta. Erse, why not just buy De Cecco or some artisan product?

Got it. Maybe caramelize some white sugar and invent a new cookie? (Are you getting the picture that I skirt most recipe restrictions, like ingredients?)

FWIW, I usually use veal stock and white wine, and when available sweet yellow onions. But, yes, it does have, as a friend used to say, "authority". Edited to ask, has DW had a French onion soup that she enjoyed? And can she recollect how it was different from yours?

Thought of subbing white sugar for brown and adding a splat of molasses? Might/probably change the texture but might work well enough to be interesting.

My group is always amused with my collection of table oddments.

We were gifted a trio of superb Spanish tinned fish. Cockles, octopus and sardines. So far I have only used the cockles. In a cerviche, a taste of the sea. Fresh and briny. Will rebuy. I'm planning to serve the sardines before next dinner party. With tongs like these, if I can stick my tongue that far into my cheek. I bought them for a friend years ago but somehow never passed them on.

What about this spooks you? It sounds fabulous to me!

Good points. It's not like the concept of supply chain issues is outside our ken at this point!

Return of the "casserole". Green chili, chicken, pappardelle, sour cream, green enchilada sauce, Oaxacan cheese. A delicious dive into last mid-Century.

While I totally agree with your general concept, I have never dirtied a pan boiling eggs; simply removed eggs, emptied boiling water into the sink and upturned the pan to air dry. No washing involved. How does your method vary?

Indeed. It's natural to think one's sampling is representative.

I am reminded of the sweet man who sat next to me on a bus in Crete. He told me his brother had emigrated to the United States and wondered if I'd met him.

We could ask for no more here on eG. Or elsewhere..

Doubting Thomas report: We walked out to Mai Wah market on Clement Street to check out the srirachi sauce shelf. Full stock of Rooster, another handful of brands available, and lots of 750ml bottles of Shark brand. I bought one of the latter and opened it at once, once home. Drizzled some of yesterday's leftover ricotta dumplings. Immediate response: elegant, complex. Not what I think of sriracha as I use it here and in France, that "smack up upside the head" with heat, vinegar and garlic, but more a universal condiment that I could use on other than Asian food, not incompatible with Mexican or Indian. So, a welcome addition that will probably not nudge Rooster off my shelf but that I will learn more ways to enjoy. Many thanks.

Not as physically dangerous but quite destructive is the same gesture with a glass of red wine. Even worse when gesturing toward someone you're talking to.

Indeed, I have frequently read this, but finally we have some concrete alternatives. Many thanks.

Thanks. I have seen the Shark brand. Will check shelves next time shopping.

Will you sriracha mavens pleased post some label or bottle photos of authentic sriracha? Even large Asian markets here offer few alternatives.

I wouldn't waste much angst on china. I have sold or donated well over a half dozen inherited and purchased sets over time, finally settled on all white, large format plates and deep soup plates for fish stews, etc. IMHO, food looks better on totally unpatterned china with no distraction. And when a shape is either redundant or needed, I can easily swap out at Pottery Barn and friends.