bloviatrix

Absolutely stunning!!! How did you make the bird?

I love Russ Parsons's writing, but am not familiar with his bean cooking method. What is it, please? ← Russ's method for cooking beans can be found here.

Chili powder

A really great beverage with boiled peanuts is apple cider. Hard cider's even better. We actually have apple cider in the house. I never associated it with the south though. These were freshly harvested green peanuts. One of the farmers at the greenmarket I fequent is growing them this year. It seems they've made a hit with the community -- they've been selling out quite quickly.

I think I'm in love. My lips are all salty, and my fingers are wrinkled. Plus, my t-shirt is damp from squirting nuts. Things have been quite hectic here, so tonight I finally got around to making the boiled peanuts. Wow!!! They are amazing. First of all, they were so simple to make. And he texture was great and they had a perfect level of saltiness to them. To add to the southerness, we drank Coke with them. Now I know why you've been been keeping this a southern secret for all these years -- if more people knew about them, there would be less for you.

Oh, that's another favorite of mine. When I was little, my aunt would put it out every year at Thanksgiving. I would take the bowl and hide in a bedroom and eat the whole thing . One year I got caught, but instead of being scolded I was given a box to take home. Unfortunately, I married a man who loves them as much as I do. This means if they're in the house they have to be shared.

Frank Bruni gives Sripraphai 2 stars in tomorrow's NY times. Thai Pilgrimage Leads to Queens

I love chocolate dipped potato chips. But you need a substantial chip in order to get the good ratio of chip to chocolate. Of course, I also like to dip my potato chips in lemon yogurt.

Like with many American classics (ie Oreos), in my family we resorted to the alternative brands which were kosher. In the case of "pasta in a can", this meant we had Butoni Spaghetti Twists. As a kid I loved them. They were rotini in marinara sauce. Occasionally, my mom would let me take cold spaghetti twists to school for lunch. I was very popular on those days and all my friends wanted to have some. I also went through a stage where I would eat them straight from can without heating them. I wonder if they even make them anymore.

You're trying to find reasons for me to visit the freezer aisle, huh?

I was getting all excited about checking out the cookbook collection at the Schlesinger, but they're doing renovations and they're only open Tues, Wed, and Thurs.

I don't think I've ever eaten a Tater Tot. But I have eaten frozen, pre-made latkes which I think are very familiar. They are so addicting, it's rediculous. You can't eat just one. Fortunately, I only see them once a year.

We will be going to my cousin for Thanksgiving. Her dad (my uncle) passed away in late June and this will be the first time we're all together since then. Therefore, this year the food is the least of it. It will be bittersweet without my uncle, but we'll all be happy that we come together for the joyous, not just the sad.

Please keep the advice coming. The days I'm concerned with are Nov. 7 and 8th. We will have a car, although from what I know of Boston traffic I'd rather use public transport. Are there any cookbook stores or kitchen supply stores that I must check out?

Blovie has a conference to attend in Boston next week and I've decided to accompany him. The thing is, Boston is very weak on kosher food which means we'll resort to what we call "Travel Plan B" which means dinner will be sushi or vegetarian food. I'm looking for suggestions of either a good sushi place or a restaurant that has a lot of vegetarian options. Can anyone help? Additionally, anyone have any suggestions for how I should amuse myself while he's in his meetings?

Whenever the Times has a food article I always read the letters and wonder if any of them are from egulleters. So imagine my suprise when I saw Steve Shaw's name in this week's letters about the Pollan article Letters to the Editor You'll have to scroll down quite a ways.

Chopjwu12 --- In regard to Bouley's comments,have you seen an improvement/change in kitchen dynamics now that the new stove is in place?

Wow! Talk about food porn.

The chicken with pomegranate sounds good. Can you share the recipe?

BTW, I asked the people at Kernan if they would be back at WTC this coming week. She said they were done with that location for the season.

Hmmm, I feel as if I'm talking to myself here. I know there aren't a lot of us out in eg-land, but if the family sits down to a sabbath dinner please share!!!! Anyway, we've been invited out for dinner tonight. But, this morning I spontaneously invited some friends to come for lunch. They're like family so I don't have to cook to impress. I'll be serving Korean Beef (london broil in a marinade of soy sauce, sherry, garlic and sesame oil) with Soba in a Rice Vinagrette w/mint and scallions. I've also made green beans which I will toss with toasted sesame oil. For dessert I made apple-pear-cranberry crisp.

Pretty much anything roasted in duck fat turns you on, huh, Bloviatrix?? your picture is on the wall in the "wanted dead or alive" photo gallery at the duck post office ... ← Hi, my name is Bloviatrix and I'm addicted to duck fat. I'll admit, I can't look at a duck without thinking "Dinner!"

If you want to change your mind about beets, turnips, parsnips, etc --dice 'em up, toss them in some duck fat and slow roast in low oven. They will taste like the best vegetables you have eaten in your life!!!

That looks like a fun treat. Damn, now I'm craving sugar.

Just came home from 97th street. As usual, I came home loaded down with produce. Green beans Apples -- many varieties including a new one that I can't remember the name of. It starts with a "s" and according to Chip Kent of Locust Grove it's the "viagra of apples." Plus he says it's such a hard apple that you should have a dentist on stand-bye. Pears Concord Grapes (I want to make one last batch of grape sorbet) Jerusalem Artichokes Carrots Rosemary sourdough boule, pumpernickle-raisin rolls I also picked up a sesame pugliese and a bunch of basil for a friend