bloviatrix

My mom used margerine (because of kashrut) and when the news about egg yolks came out, she cut back on those. I, on the other hand, say BAH to all that. I love butter, and the higher the butterfat, the better. Right now I have 3 different butters in my fridge. You should have seen the look on my mother's face when I offered to make her an omlette for breakfeast. I beat three eggs, added a bit of cream, threw some butter into the pan, etc. She wanted to know if I was trying to kill her. I'm reminded of the Woody Allen line "it turns out that everything my mother said was good for me turns out not to be." The fact is these scolds need to justify their existance. So, scaring people into believing certain foods is just self-serving.

I make with lemon mayonnaise. It adds a nice tang.

The recipe I use comes from an article that Amanda Hesser wrote in the Times in 2000. She adapted a technique from Greg Sonnier, chef at Gabrielle in New Orleans. I find it makes for a succulent duck and the vegetables that cook with it are heavenly. The recipe calls for sticking thyme, garlic, carrots, turnips, beets and shallots into the cavity of the duck and then trussing. The duck is set in a large casserole and more vegetables and herbs are scattered around. Then you loosely cover with foil and place in a 500F oven for 10 minutes. Lower heat to 300F and slowly roast for 3 1/2, basting the duck every so often. At this point I differ from the recipe, I remove the duck from the pan, and place it on a roasting rack and return it to the oven for another hour. This is the part that really crisps up the skin. I also remove the vegetable from the dish and place in another dish and continue roasting them. Then I strain the remaining fat and freeze it for future use.

We've been invited out for lunch tomorrow. So, I'm just cooking for tonight. We're having: Celeriac-Pear Soup Schnitzel Parsnips, Baby white turnips, and carrots slow roasted in duck fat Concord Grape Sorbet I picked up a sesame pugliese instead of challah (I haven't recoved from all the challah over the holidays). I'm thinking of a Macon for wine. Let me add, the apartment smells fabulous from the duck fat.

Oooo, lemon ice cream. I love lemon ice cream.

Well, it looks like Coke didn't learn from the New Coke debacle. Earlier this week I read, in the Wall Street Journal, that Coke 2 is a bust.

Thanks for the link Squeat, but now I'm totally confused. I thought you're supposed to boil them with the shells on. BTW, I don't think these are green peanuts.

I've wanted to try boiled peanuts for several years now, so when I saw this item in Wed's NY Times (you'll need to scroll down a bit) I knew I would finally get my chance. I picked up a bag today at the market. So here are my questions: Just how long do I boil them for? If I need to add more water to the pot, should it be cold or boiling (and should the addtional water have salt in it?) What indicators are there that they're ready to eat? Do I eat right away or wait a bit (are they eaten hot or warm?) Remember, I'm a northeasterner. I need coaching in the ways of the South.

St. Louis Ribs!!!!! Cardinals take it.

Why????? What would possess someone to even come up with that????? What were they smoking????

What a coincidence. Just last night Blovie and I were discussing whether people drink hot Cokes. We love our frozen cokes on a hot summer day and were musing about a winter alternative.

GG, one of the NYC tabs ran an article about freegans about a month ago (they didn't have it on-line, I wanted to post it). The difference is that many of New Yorkers who do it are just plain cheap. I find it hard to believe these people never get sick from scavenging. Afterall, some food is tossed because it's not fit consumption.

I'm a big Jack Bishop fan. That book is a good reference. I like his recipe for brussel sprouts.

I'm still putting champagne on ice. It'll be glorious to toast the National League.

I will not eat crow. It will be a pleasure to watch the devastation in Beantown a week from now. Much as I would like to see the Cardinals taking it, a Red Sox loss in Fenway at the hands of Clemens would be a glorious sight.

You'll discussion of GUS here. As I've already stated, I was not very impressed. BTW, my all-time favorite pink grapefruit soda is by Hansen's. I don't know if it's available on this coast.

The Neiman Marcus Entertaining catalogue showed up today. Their "_____ of the month" offerings include: Savory by the month, includes chateaubriand, lobster, kobe beef burgers, bacon-wrapped stuffed quail Cheese by the month, selected by Max MacCalman of Artisinal All-American desserts by the month -- taste the great desserts of America, region by region Chocolate by the month Neiman Marcus Food

I went down to Union Square just for celeriac and pears. Good thing I brought I my big greenmarket bag because I came home with significantly more than that. Also picked up: Austrian Crescent Fingerlings Parsnips Lemongrass Spearmint Assorted apples Peppers White sugar beets Locust Grove was carrying an apple variety I've never seen before called Roxbury Russet. The skin looks like a bosc pear and it has a woodsy, tart flavor and a very pleasing crunch. I believe they're at Union Square on saturday if anyone wants to try it.

Let me tell you, considering the price of those knishes, that's one expensive missile. The only place they belong is inside my belly.

It's not only how many people have actually eaten at Per Se, but what percentage of those diners actually complete the Zagat survey?

I have a Yankee stadium dining ritual which will guarantee a Yankee victory. This ritual has been honed by going to games during the regular season, ALDS, ALCS, and World Series. I hope what I'm about to admit to won't get me kicked off egullet.... We bring our own bag of roasted peanuts to the game. Those last until about the top of the 3rd. Then, we get Cracker Jacks from a vendor. Those will get demolished in 2 innings. Finally, between the 5th and 6th we're ready for the hotdogs. We get 3 'dogs and a knish, which we smother with mustard. Blovie is charged with the 'dog prep as I'm responsible for keeping the score card. We also go through at least 2 bottles of Coke, although tonight we might go with the coffee.

For the most part, on a cold rainy day my favorite soup is whatever is easiest reached in the freezer. That said, last week I just HAD to have lentil soup (it wasn't raining but it was cold), but instead of crackers I went with a baguette. Blovie really likes to make split pea soup on cold, rainy days and then dunk left-over challah into his bowl.

This leads me to ask the age old question "what do they consider a statistically significant sample size?"

Is there any place where you can keep a step ladder so the top shelves don't go to total waste? Step ladders are a short person's best friend (I have 4 of them ) BTW, where in Ontario is Oakville?

The 2005 Zagat Survey has been released. Which means it's time for the annual bloodsport of criticism to begin. This year's top restaurant is Gramercy Tavern with Union Square Cafe coming in second. Numbers three through eight are Le Bernardin, Bouley, Daniel, Sushi Yasuda, Nobu Next Door and Nobu. I know that here on eg the only thing Zagat is thought to be good for is that it's a comprehensive phone book. But what are your thoughts on this year's survey?