hannahcooks

Well, I declared Course 9 at the end of my freshman year, around the same time I realized I hated math, science, and computers and decided to transfer elsewhere to study film. I did take a few Media Lab classes that were pretty cool, though.

Mass Ave. ? Where ? circa which yr ? MIT, 95-96. Edited to add that the Falafel truck was right in front of 77 Mass Ave. There were two, and I believe still are- I used to eat there when I moved back to Boston in 98-00, though I sadly can't remember which one was the better one.

Matthew, that was exactly what I was going to ask. Also (though off topic) the Judy Rodgers intimidates the crap out of me- I've finally worked up the nerve to go for the Caesar salad this week, but any other recommendations from that book?

Eggs, peppercorn goat cheese, shallots, garlic, and heirloom tomatoes. And it being Used Cookbook Day, $1.75 got me: The Graham Kerr Cookbook by the Galloping Gourmet, James Beard: How to Eat Better for Less Money, The James Beard Cookbook, circa 1959, The Chinese Cookbook by Craig Claiborne and Virginia Lee , The French Chef Cookbook by Julia Child, Craig Claiborne's Favorites from the New York Times, vol. 2 and The Fannie Farmer Cookbook, 10th Edition. I wish every day was Used Cookbook Day.

My freshman year in Cambridge I lived almost exclusively on three things: Whopper Jr.s or BLTs from the food court or falafel from the falafel truck on Mass Ave, still the best falafel I've ever had. The next year I transferred to school in Utah and can't remember once eating on campus. The best food I had in college was after moving into my sorority house- for a while we had a wonderful cook who was horrified by our requests for things like Mormon potatotes- I remember someone bringing him the recipe and his disbelief at the number of canned ingredients required.

I make things my fiance doesn't like. Polenta or grits, typically, since he's pretty omnivorous.

Living in kolache-deprived Southern California, I sometimes lie awake at night thinking of the Czech Stop.

Made the fish fillets (red snapper) in green curry sauce last night and it was a huge success. I really cannot recommend this book enough.

I've been buying most of my fish at the Sunset/Fairfax Bristol Farms lately, not only because it's reliable and nearby, but because the guy behind the counter is always ever so patient and helpful with my usual endless debates with myself on what fish I want that day. I've seen him talk more than one customer through how to cook the fish they buy, too.

This is possibly my favorite cookbook. I use her pizza dough recipe sometimes as often as once a week. Other favorites: - buttermilk mashed potatoes -"fried" onions - parsnip fries - polenta with olivada - the orzo risotto - curry crusted shrimp (which I make most often with scallops, and serve with the curry ginger rice) -rosemary biscuits And her pastry dough is foolproof, even if it does make you obnoxiously ask people to guess how much butter is in it- or maybe that part is just me.

I just picked this up this weekend- I had planned on waiting for it at the library, but Tower was signing copies at the Hollywood Farmer's Market, and I am a sucker for an autographed book. He promised me it would make me laugh- we'll see.

$1.29 a lb is less than the $4/lb I wound up paying at Bristol Farms, but when you are making duck legs for two, that is not too bad at all.

I'm not averse to that... but where, exactly (asks the woman who's never been to Chinatown since moving to LA)?

Any idea where I can find duck legs? I wanted to try the recipe from last week's LA Times, but have not been able to find any.

I find that when I make dough from a sponge it is much, much more cracker-like. I use the recipe from Sally Schneider's "A New Way To Cook" (which also calls for sugar in place of honey), and it always comes out perfectly.

Thanks for the tip- I got some snapper from the fish guy at the H'wood Farmer's Market yesterday, and it was both excellent and inexpensive.

Have you seen the pot that lets you cook anything in the microwave? You can bake a cake, or cook a steak, or fry eggs. It is the most frightening food prep concept I've ever seen, hands down.

I'm a little sad about Vida- My fiance and I got engaged there- but not too sad, since the last time we went, right after the switch to small plates it was such an utter disaster from food to service to ambience. That article made me ask myself yet again why I haven't been to Angeli Caffe, which is right down the street from me. Thanks for posting it.

The trick I've learned to tomato sandwiches- besides using homemade mayo, or Hellman's gussied up with lemon- is to press the tomato slices between two paper towels before putting them in the sandwich. Keeps the sandwich perfectly non-soggy.

I've seen the fish guy at the H'wood market, but was scared to buy fish from a truck- I'll check him out this weekend, though.

I'm in Hollywood and am willing to drive probably no more than 30 minutes. I'm pretty happy with Huntington Meats in the 3rd and Fairfax farmer's market, and the kosher chicken from Trader Joe's, but what I'd really like to find is a decent seafood supplier.

I've been searching through the archives and haven't found much on this, so-- I'm curious to know where everyone shops for food. Where do you get your meat, seafood, produce, bread, etc.? Any bargains beyond Trader Joe's? What about hard to find fancy items?

I mix in a ton of Worcestershire, and put some goat cheese in the middle. The worcestershire is the key, though.

Are those a specific variety or the name of the recipe? Either way I need to explanation! edit: Welcome hannahcooks! Funeral potatoes (also, in Utah, known as Mormon potatoes) is a name for a potato casserole involving frozen hash browns etc. Recipes vary, and I've never actually made them, but they are good in that guilty pleasure gross food way. and thanks!

Any casserole with potato chips as a topping. Funeral potatoes, with cream of mushroom soup, frozen hash browns, and velveeta all in one dish.