bloviatrix

Old Crisco also required adding water to each cup. I'm not sure if anyone ever realized that.

The NY Times ran an article about bathroom attendants last friday. Of course, it brought back memories of this thread. Standing Sentry, Armed With a Towel

The reason I suggested trying the vinegar is because it tends to have a different pH level of acidity from lemon juice (I believe lemon juice has a pH level of 2 and vinegar a level of 3, but vinegar woud vary by type). In otherwords, lemon juice is more acidic than vinegar. Edit: added last sentence to clarify.

I was sick all last week. Plus, I had to work on friday for the first time in 4 1/2 years (deadlines, deadlines). So, my darling husband took care of the food responsibilities. He picked up a "shabbos special" (roast chicken, cole slaw and potato salad), made chicken soup (actually, he did this earlier in the week to cure me) and a pot of cholent for yesterday's lunch. He's a sweetie.

I finally got my copy of McGee's On Food and Cooking! (Blovie had been ordered to give it me as a chanukah present ) Joy! Rapture!

You also might want to try substituting white wine vinegar for the lemon juice.

I didn't like eggplant when I was a kid. It wasn't until I was older that I developed a taste for it. My first love was baba ganoush. And then I began to experiment with other dishes. I like to use eggplant in ratatouille or with tomato for pasta sauce. Eggplant parmesan is another favorite. But I think my favorite way to eat eggplant is deep-fried. When it's fresh out of the oil and the flesh is all creamy it's heavenly. When making eggplant parmesan I use twice as much eggplant because I'm going to nosh while working.

What about something plain or boring being called whitebread ie a whitebread personality.

The ketchup is an abomination. But I'm willing to overlook it because of the duck fat.

A man after my own heart.

Thank you for sacrificing your taste buds for eG. We thank you.

Coincidentally, last night on The West Wing, Bartlett was travelling to China for trade talks and shrimp dumping was one of the issues under discussions.

Turmeric and cardamon are also used frequently in Syrian and Yemenite cooking. I can't seem to finish my five spice powder. I swear, someone sneaks into my kitchen late at night and re-fills the jar.

Thanks so much for this vicarious trip. I can't wait to read more.

Now you have me thinking about onion confit with latkes.

Fennel Seed and Anise Seed -- they are the same thing, right?

Several months ago I had a chance to taste Dewar's flavored ice cream. I thought it was pretty outstanding. I think bourbon, with it's caramel flavors would work as well.

Wow! Those look amazing. My mouth is watering. Designer sufganiyot have yet to cross the pond.

Thanks for the suggestion of a product I have long needed, but didn't know existed.

Those wasabi latkes sound fantastic.

Fun show to watch. I find it funny they bleep all the "fucks" but keep the "twats" in. Faking It was a good episode as well. The scene at Fat Duck was pretty funny -- he was so completely overwhelmed by the experience. But he walked away with some pretty good skills. I wonder if he decided to do anything with it.

The first night of Chanukah brought me the Bouchon cookbook.

I've only tried it with fish. No reason not try it with other things though.

Here's the secret to getting rid of the salmon smell (the smell of any fatty fish will linger ie bluefish).... Turn the oven to about 350. Place several teaspoons of ground cinnamon on a baking sheet and place into oven. The smell of cinnamon will emmanate from the oven removing all odors!! I keep a supply of cheap cinnamon in the house just for this reason.

This was the first argument heard today. Initial press reports are coming in. AP Feed