Toliver

Thanks, Marlene. I will pass on the info. We're all hoping for the best.

This looks similar to a dish called Beef Chow Fun (dry style). Does anyone know if it is the same dish or if there is a difference?

My brother's MIL's "secret marinade recipe" calls for 7-Up: Clicking here should take you to my post with the marinade recipe. How hot do your summers get up there? edited because other pictures appeared when they shouldn't have.

There's an unusual McDonald's here in town that has 50's style interior design with neon and a checkerboard floor. I believe it's one of a handful of McDonald's that have been allowed to not toe the company line in regards to interior design. Then there's the McDonald's in La Jolla (in San Diego) that has no interior dining area. I think it's even nicknamed "McSnack" since it consists of just the walk-up window and some outdoor tables. Not sure if it's still there (do McDonald's restaurants ever close down?).

I have a friend who is in his fourth week of chemo and radiation (tonsil cancer). He hasn't been able to eat at all so they put a feeding tube in. He had been drinking a lot of Ensure and Ensure-based smoothies, but now he can't stand the smell of the vanilla Ensure. He said they're going to switch to the chocolate flavor but doesn't know how long he'll be able to stand it. He's lost a lot of his sense of taste. His doctor said his taste buds may not come back after the radiation treatment which has really saddened my friend. He's not a foodie, per se, but loves to eat good food and dreads the thought of not having the pleasure of tasting. I try to be optimistic and remind him that he could be one of the lucky ones and they could come back. He discovered that the time-release pain medication he was on was a major cause of his nausea. And he has used the herbal medication and says it does help lessen his overall nausea quite a bit. Right now he can't eat anything acidic (it gives him mouth sores) or strong-flavored so he's on a bland diet when he can eat. Thanks to everyone for the tip about drinking lots of water. I'll make sure to mention it to his wife.

If you don't use the basil up all at one time, remember to change the water in the glass just as you would for flowers in a vase. I do it about every 2 days.

I found this Sealtest Plum Nuts Ice cream poster in eBay Canada: Sealtest poster But the link isn't working anymore. Sorry about that! "Sealtest Ice Cream Flavors Metal Soda Fountain Signs" "Kukla, Fran & Ollie Sealtest Ice Cream Spoons" (not for sale) From this article from 1994 it sounds like Sealtest may still be around: I also found this info: Sealtest Ice Cream Green Bay, WI 54301 Phone: (920) 499-5151 Business Types: Ice Cream & Frozen Desserts, Ice Cream & Frozen Yogurt I have no idea if this Wisconsin ice cream factory is still in business but it might be worth a phone call. Who knows? They may still make Plum Nuts ice cream.

Hmmm...usually there's a change in the discussion title to indicate there was a merge. I don't know if there's an actual name for it but such photos illustrate what is called "depth of field [of focus]" where one part of the picture is in focus and another part is out of focus. Ansel Adams was extremely good at the complete opposite style where everything is in focus, from the moon in the sky to the grass in the foreground. It's not easily achieved and he was a master at it.

A recent discussion about this very topic: "Use what you have, cook from the pantry!"

Getting back on topic, whether it's on a menu or being sold in my grocery store, as a consumer I assume if it's being advertised as something specific then it is what it says it is. I guess that makes me an optimist (or at least I hope it does ) to assume that the laws and guidelines concerning food descriptions, labels and advertising are being followed by retailers and restaurants. Now whether calling something "grasssfed" or "heirloom" is supposed to carry some sort of significance when it actually means something else entirely, as others have pointed out, is a very different argument (and discussion) and really has nothing to do with honesty and more to do with perception.

It'd be great if eGullet could have a sub-forum in the "Cooking" category just for this "Cooking from..." purpose. It could eventually become a resource guide for others who come "late to the game" so to speak. Examples: "Cooking (or curing) from Charcuterie, sausages, terrines, cured meats" "Cooking with 'The Cooking of Southwest France', Paula Wolfert's new Edition"

I thought La Jolla Village would be the small "town" of La Jolla otherwise it would be more the UTC area. ← Not really. People who live in La Jolla may refer to it as a "village" but no one in the rest of San Diego does. It's just "La Jolla". La Jolla Village Shopping center (on La Jolla Village Drive) is west of UTC and is quite a distance from the actual "town" of La Jolla. I am sure the nearby hotels refer to themselves as "La Jolla Village Mariott" or something similar. And La Jolla Village Drive itself is nowhere near the heart of La Jolla. If you go west of the La Jolla Village Shopping center on La Jolla Village Drive, it eventually takes you past UCSD. La Jolla proper is quite far south from UCSD and La Jolla Village Drive. Hence, my question as to the reference of "La Jolla Village". Just seeking some clarity since some may confuse the two very different places.

Now there's an idea whose time has come. ← Yes! You could also rework some of the eGCI classes and add some video to them. ← Oh HELL NO! Not me!.... ← Oops! I didn't mean to give you a coronary. I have poor writing skills and should have written "One could also rework some of the eGCI classes...". Meaning not you specifically but a "you" as in "someone". Sorry about that!

This may be sound odd but you could also turn to the reference librarian of your nearest large library. Some of them are super sleuths and can find the most amazing info. edited to add: Are there any 4-H clubs or FFA's in the area? They could be a source, too.

Doesn't it also depend on their diet? What they eat will impact the taste of the milk.

It may be a boon to the consumer but I don't see how any grocery chain would want this. Imagine how much produce won't be purchased because the sticker is too blue or not blue enough. And what about the color blind who have trouble seeing blue? Guess they're out of luck, eh?

I admire what they do and enjoy reading/watching how they get to their destination but I have to say none of the food looks all the great. I've only seen the show a handful of times but I wasn't moved to cook after viewing. Their chili looked like a leaden disaster to me. I think it's very Yankee-style cooking, which is interesting but it doesn't seem very passionate. ha ha, yankee. . that's exactly what i think sometimes (especially the episode where they were doing tacos and quesadilla's). not to mention kimball's droll style of talking. i enjoy watching ATK for technique and reasons why one should or shouldn't doing something, but their actual recipes don't really sound all that enticing (their butternut squash soup really didn't look or sound appetizing). ← ATK seems to be about doing basic dishes in the best manner to get the best results, in their opinion. They shine when it comes to technique and measurement. Just don't look for anything ground-breaking on that show in the terms of dishes. As for I would have used the word "condescending" but I understand your point.

Do you have a farmer's market in your area? They may be a good source or may know of someone they can refer you to. edited to add: Also try food co-ops and health food stores for possible sources or referrals.

Can you be a little more specific as to where you are staying (like hotel name and/or location)? The reason I ask this is because there's the small "town" of La Jolla on the ocean. And then there's the La Jolla Village area which is nowhere near walking distance of La Jolla but the developers called it that so they could sound "upscale". There's quite a difference between the two.

Don't forget Pecan Pie. And most places (BBQ joints especially) should also have some Sweet Potato Pie and/or Bread Pudding. Keep an eye out for Coconut Cake, too. edited for clarity

There was a previous discussion about it but I can't find it. I suppose it was merged into this discussion by the moderators.

PBS? That's old school. Today the content drives the medium. Go ahead and produce the series but don't settle just for PBS. Post it simultaneously on iTunes and YouTube and anywhere else people can download the shows at their convenience into their iPods, Blackberrys, cellphones, et al. Of course, if it did end up on PBS then there'd have to be a companion eG cookbook and eventually an eG line of cookware. Unfortunately, the eG cookware would be so top-of-the-line/kick-ass that no one would be able to afford it. I agree with what's been posted about Ina. I admire her output, but getting there drives me up the wall. Measure it, woman, measure it!!!

Now there's an idea whose time has come. ← Yes! You could also rework some of the eGCI classes and add some video to them. I commented during the eGCI Knife Skills class that an animated GIF would have helped explain some of the chopping motions. But apparently some web surfers can't handle GIF animations. Nowadays, you could shoot a quick video and throw the video up onto YouTube and post it along with the class since they allow their videos to appear off-site (on sites other than their own). And you don't have to let the videos play if you don't have the bandwith to handle it so it's a win-win situation (the videos don't load/play unless you click on the "play" button). The possibilities are exciting and endless...

Great story! Can I assume you eschewed the mundane on the Carnegie menu like cinnamon toast and cold cereal? What did you consider their best and worst menu items?

Jason, Regarding the recipe you linked to, am I missing what she does with the rest of the two pineapples? The recipe seems to just use the rind and there's no comment like "use the rest of the pineapple for some other dish" or whatever. Also, it only calls for one tablespoon of vinegar in the recipe. Does the pineapple liquid ferment into vinegar? And how long does that take? Or is this just supposed to be vinegar-like? I think my brother would really enjoy this condiment and I might make it for him as a birthday present.