Toliver

Thanks for posting this...it sounds delicious! Now I just have to wait until "soup weather" arrives (it's still around 90 degrees here Where's Autumn?).

That has to be the best jingle ever listen to it here! How many jingles are you aware of that can lay claim to having pig latin in the lyrics? The newest commercial for the Goldfish does.

Thanks for taking a bullet for the team!

Amen to that, sister! When Hot & Sour soup is good, it's fantastic. And when it's bad, it's horrific. Unfortunately, there's very little middle ground when it comes to Hot & Sour soup. [DROOL] Nummers! Three of my favorites. [/DROOL] The Cheddar & Ale soup sounds great. I couldn't find it either using Google.

Regarding my earlier comment about the new, larger sized "zip" bags for marinating, I thought I would post the info instead of editing the original post. The new bags are made by Hefty. They are One Zip 2.5 gallon size "Jumbo" bags with 14 in a box. They are 14 & 3/8 inches by 16 inches. I bought them at Target. They are big suckers! You could probably fit a large brisket or pork shouder comfortably in the bag with enough room left over to add a pair of shoes. I tried finding an online link but apparently Hefty doesn't have a website (in this day & age?). edited to add bag dimension

No steel mesh in the carts at my low-rent grocery store. The carts they have are mostly molded plastic. There is a metal frame but 80 percent of the cart is thick plastic.

There's a deli in my town that makes a cream of tomato basil soup. In addition to the fresh basil, I know they add lemon pepper and I think they even use cream in it. Man, it's incredible. Decadent but incredible.

I saw Emeril deep fry some pickle slices on his show. This was new to me. So what did it taste like? Was the dough savory? Was the pickle crisp? I gotta get out more!

Awww...fifi. Right back atcha! I totally concur on the Power Dissolver. It works great. I could have used this stuff 25 years ago when working as a dish washer in college and the cooks burned stuff in their pans and didn't care because they weren't the ones doing the dishes. Again, great idea. I have a Tupperware marinader that I almost never use anymore now that I use Ziplocs (or the brand of your choice). I would like to also recommend to those who marinade large quantities this way to get the new jumbo sized resealable bags which I believe are 2 gallons. Will look at the brand when I get home and edit this post. I'd also like to recommend Glad Press 'n Seal plastic wrap. Click on the link and when at the site, move your cursor from the 1 to the 2 to the 3 and leave it there. I did the same experiment at home and it worked great. No more having to stretch the plastic wrap around the container. No more trying to untangle the plastic wrap you just tore off before you can use it. Just press it along the rim of the container and you're done. For those who use normal plastic wrap and hate having to untangle the sheet that you just tore off before wrapping your leftovers, try this: Don't tear it off. Pull out the length you need and leave it attached to the roll. Then place the wrap over the item to be wrapped (or lay the wrap down on the kitchen counter and place the item on top of the wrap) and then tear it off the roll. No more tangles. Should work like a charm.

What a great idea, Sinclair! Marsha, it would save you a lot of time. Give the Chef who does the ordering some of your special truffles and then ask him to order pellets.

My guess is that what is missing is something called (and I'm spelling it phonetically since I don't know the correct spelling) "wok hey". The "hey" is literally the "chi" of the wok...the built up character/flavor that a wok develops the longer it is used. A well-used well-seasoned wok will be almost black on its interior and this is a key part of the magic of chinese cooking. A poor analogy would be a well-seasoned cast iron skillet. But a well-seasoned cast iron skillet won't really add that extra flavor, that extra "something", to your food like a well-seasoned wok will. I have a cheap sheet metal wok I bought for $10 in a chinese grocery store that is finally gaining some of this seasoning after years of use. "Wok hey" is something that can never develop in a non-stick or hard anodized pan.

Well, so do most magazines. For example, GQ (or any other fashion magazine) is something like 75% ads and 25% content, if that. It's disconcerting that this trend has found its way into most food magazines. But I'd rather see a blatant ad insert than to have content which is little more than product placement (like in Chile Pepper Magazine). Perhaps you're farther along the cooking curve than I am as I still find the recipes in Bon Appetit to be of interest. I have no interest in which restaurant is THE hot spot or what hotel they recommend when traveling or even who is making the latest greatest foam. Give me a recipe that will knock the socks off my family during the next holiday get together and I will be happy.

I got tired just reading your post so I can only imagine how you tired must be feeling! And your poor hands...it's too bad they don't make a automatic chocolate chopper. I've had something similar where the raisins were soaked in bourbon before being baked into the bread pudding. They came out plump, sassy and delicious. Personally, I would 86 the term "clafouti" and rename it something else. The average customer has no idea what the heck a "clafouti" is. Instead, call it "Augusta Apple Pudding" or whatever...something a little less alien-sounding and more southern "comfort food" friendly. I think you've discovered a good way to capture the hearts and stomachs of the staff (which I am sure you have done already) but a little chocolate bribery once in awhile can help swing things your way. I'm sure you will get lots of responses to your creme brulee question. As for pie, I just did the digest for Bon Appetit's Thanksgiving issue and one of the pie recipes was for a pumpkin pie with gingersnap crust topped with a cinnamon & ginger flavored whipped cream, which sounded really good. Thanks for taking the time out of your very busy day to keep us updated about your job and your dessert challenges.

Thanks for the info. Of course, cynic that I am, I'm thinking the minute I toss all my magazines out, they'll start requiring a membership fee to access their recipes on the website (see the "Cook's Illustrated" web site). Then I will be SOL. Oh, so you're the ball-dropper. That's okay. My schedule was clear at work so I did the digest in the afternoon (don't let my boss know!). It's finding the time to dedicate to it that's a killer as it does take up a good chunk of time to write the digest. I'm just surprised that the digests don't get more of a read given the traffic that this site is supposed to have.

I saw the Stax at Target, as well. But they were about 40 cents more per can than Pringles so I passed.

Yes, do tell!

Yes, I do keep every issue and they do stack up. I wish Bon Appetit would wise up and offer a year-end recap on CD so I can toss the magazines. It would be ideal to be able to pop in a CD and print out a recipe. They could even leave the ads in...I wouldn't care. They can call it an "enhanced subscription" and charge an extra buck for it. I know I will make some of the recipes in this issue. Some that looked especially good: The “Italian Sausage and Parmesan Cheese Stuffing”, “Creamed Corn Gratin with Fried Onion Rings and Bacon”, "Roasted Brussels Sprouts with Balsamic Vinegar and Pancetta”, “Haricots Verts with Goat Cheese and Warm Bacon Dressing”, “Pumpkin Cheesecake with Gingersnap Crust”...oops that last one didn't have a pork product in it. I may have to skip it. I look forward to the Thanksgiving Issue and the Barbecue issue every year. Mmmm...Barbecue.

Well, I hope you're happy. It's done. This is the last time I will ever pipe up with an observation again.

Bon Appetit November 2003 – The Thanksgiving Issue Now this is why I subscribe to Bon Appetit...Alton Brown, Mark Bittman, Jean Anderson and Calvin Trillin all in one issue! Starters (product placement): -Short Q&A with Mary Risley, founder of Tante Marie’s Cooking School in San Francisco. -Short article on how Booze is the new Spa Treatment – vinotherapy, champagne facials and Rum Molasses Waterfall hair treatment. -A brief look at some new knife storage being offered (pics included): Ironwood Gourmet’s magnetic knife bar, NY Chef Daniel Boulud’s sleek black knife block (for the stainless steel kitchen) and a J.A. Henckels wooden knife tray for your kitchen drawer (fits 12 knives and a steel). -New “party” books: “America Entertains: A Year of Imaginative Parties” by David Tutera, $35 - “Flirtini: Cocktail Parties for Mixing and Mingling” by Allana Baroni $17 - “Russel Wright’s Menu Cookbook: A Guide to Easier Entertaining” by Ann Wright and Mindy Heiferling, $30 -Andrew Knowlton says Grand Central Station is 90 years old this year and features over 70 stores and restaurants. Andrew points out some of his favorites. R.S.V.P. – Favorite Restaurant Recipes “Blue-Cheese-Crusted Steaks with Wine Sauce” – American Grill in Minnetonka “Carrot-Coconut Cupcakes with Cream Cheese Frosting” – Abigail’s Hotel in Victoria, British Columbia “Chorizo-Saffron Risotto with Sautéed Shrimp and Tomato-Saffron Vinaigrette” “Tomato-Saffron Vinaigrette” – Pastis in Los Angeles “White and Dark Chocolate Bread Pudding with Irish Cream Sauce” – Carmen Anthony Steakhouse in Waterbury, Connecticut “Salmon with Maple-Thyme Glaze” – Henrietta’s Table in Cambridge, Mass. Cooking Class – Thanksgiving Starts Here…with Alton Brown The article comes across just like his show on the FoodNetwork. He maps out the Primary Goal, the Primary Challenge, Strategies, Good Bird Hunting, Breaking the Ice (thawing), Time to Brine and the Final Countdown. Some brief quotes from the article: “You don’t have to do the quick thaw in the tub, but it sure makes things easier.” “Rub the butter into the turkey as if you were a masseuse on a mission.” “…in the end, isn’t Thanksgiving really about the sandwiches?’ Profiles in Cooking – The Accidental Foodie by Ed Levine Lunch with food author Calvin Trillin, searching for good food in NYC’s Chinatown. It’s an overview of Calvin’s writing career and how he grew tired of food (“I was tired of explaining to people that I really didn’t know or care about the name of second-best French restaurant in Chicago.”) and how he got back into the genre. The article ends with the two-for-two-bucks “greens sandwich” with a mysterious horseradish-like condiment at the corner of East Broadway and Chrystie. Entertaining Made Easy – The Remains of the Day by Rozanne Gold Are you wondering what to do with the Thanksgiving leftovers? How about some paella? Here are some suggestions: “Stuffing-Stuffed Mushrooms”, “Marinated Vegetables with Garlic & Thyme”, “Spicy Turkey Paella”, “Cranberry-Citrus Sorbet”, plus 5 soup suggestions (not recipes) for that leftover turkey carcass. Tools of the Trade – Pieces for Pie: All the Gear You Need to Make Pastries Like a Pro by Dorie Greenspan Suggestions on baking tools to help make your holiday goodies even better: Matfer’s Nylon Rolling Pin (www.cutleryandmore.com ; $60), Flour Duster by Best Manufacturers (www.cooking.com ; $8), “crust cheaters” Perfect-a-Crust Molds (www.betabake.com ; $9) and Pie Birds (to allow steam to escape from the baking pies). Traveling With Taste – Jean Anderson searches for pottery in the Southern U.S. The search begins at the new North Carolina Pottery Center and wends it way through LDDK Pottery, Jugtown (no jokes please!), Cady Clay Works, Hickory Hill Pottery, Westmoore Pottery, Ben Owen Pottery, Cole’s Pottery, W. M. Hewitt’s and ending at the Goathouse Gallery in Pittsboro, N.C. Did you know there are clay angel food cake pans? Who knew? Jean also offers some suggestions as to where to stay while in North Carolina as well as naming local 5 restaurants not to miss. People and Places – Operation Deep-Fried Turkey by Jinx and Jeff Morgan If you’re thinking of deep frying a Thanksgiving turkey, Jinx and Jeff offer a recap of their first attempt and suggest some do’s & don’ts. They also provide a 2 sources for ordering your own deep frying kit and other accessories as well as a source for buying marinades for injecting. Wine & Spirits – Taste Panel Report by Anthony Dias Blue Reviews the Zoom Corkscrew (www.wineenthusiast.com ; $25), notes a slew of wines coming from the Red Mountain area of Washington and suggests some imported Czech beers to try. Top 10 Wines for November: Bodega Norton – 2002 Sauvignon Blanc, Mendoza, Argentina ($8) Devil’s Lair – 2001 Fifth Leg Red Wine-Vin Rouge, Margaret River, Australia ($12) Mount Riley – 2002 Sauvignon Blanc, Marlborough, New Zealand ($15) Rieflé - 2001 Tokay-Pinot Gris, Alsace, France ($15) Raymond – 2001 Chardonnay Reserve, Napa Valley ($16) Bottega Vinaia – 2001 Lagrein, Trentino, Italy ($21) Charles Creek Vineyard – 2001 Merlot, Miradero ($22) Melville – 2001 Syrah, Estate, Santa Rita Hills ($24) Robledo – 2000 Chardonnay, Les Carneros ($25) Spring Mountain Vineyard – 2000 Estate, Spring Mountain District, Napa ($50) Wine & Spirits – The Elegant Aperitif by Mark Bittman Mark ventures into the world of pre-dinner drinks and offers a guide to sipping in style. He looks at Various Vermouths, Licorice Liquors, Sherries & Ports and obscure aperitifs like Averna (containing fermented plums). In a sidebar, he makes some suggestions on what to nibble on while drinking the aperitifs. Bon Vivant – What’s new, what’s hot, what’s good Flatware from designer Adam Tihany, napkin rings (with sources), delicately patterned “Beekman” glasses by Thomas O’Brien for Salton at Home, “Astor” ice bucket and “Taylor” tongs by Calvin Klein, “Maria” dinnerware by Euro Ceramica, Utensil caddy by Ironwood Gourmet with “Bolero” flatware by Crate & Barrel and a serious “Olivier” carving set by Mundial. Good Grips offers a new mandoline with nonslip feet, isinorthamerica.com offers a heat-resistant baster, Kaiser Bakeware makes a square springform pan and Amco Houseworks sells a double timer that keeps track of two dishes. Going Out – Brand New in Boston by Rand Richards Cooper A look at the Boston Restaurant scene. Caffé Umbra (owned by Chef Laura Brennan), Carmen, Peking Tom’s Longtang Lounge (ice cream spring rolls?), Upstairs on the Square, and Excelsior (the latest project of Lydia Shire – Biba) Top Tables – The Restaurant Reporter: Where to go Now by Tanya Wenman Steel Los Angeles - Chef Joachim Spilchal at the Walt Disney’s Concert Hall Cafe Florida - Side bar of some places not to miss Paris – Chef Alain Solivéres at Taillevent, Chef Éric Briffard at Les Élysées du Verent, Chef Alain Ducasse’s latest venture Aux Lyonnais, Chef Joël Robuchon at L’Atelier de Joël Robuchon Canadian Rockies – Executive Chef Daniel Buss at the Banffshire Club in the Fairmont Banff Springs Hotel, Chef Andrew Carine at Buffalo Mountain Lodge, Executive Chef Domíníque Guyot at the Fairview Dining Room in the Fairmont Chateau Lake Louise, Chef Wolfgang Vogt at the Post Hotel (Lake Louise) Dining out for Thanksgiving? Here are some suggestions: Boston – Chef Frank McClelland at L’Espalier New York – Chef Peter Hoffman at Savoy Miami – Chef Allen Susser at Chef Allen’s Chicago – Chef Jonathon Harootunian at Courtright’s Dallas – Chef Al Heivari at The Old Warsaw Seattle – Chef Kerry Sear at Cascadia San Francisco – Chef Melissa Perello at Charles Nob Hill Thanksgiving Menu Guide “Classic Charm” with recipes by James Beard Award winning chefs Michael Smith & Debbie Gold “Marinated Cauliflower, Olive and Arugula Salad”, “Roast Turkey with Prosciutto-Hazelnut Crust”, “Italian Sausage and Parmesan Cheese Stuffing”, “Creamed Corn Gratin with Fried Onion Rings and Bacon”, “Mashed Potatoes with Watercress and Green Onions”, “Pickled Red Onions and Cranberries”, “Herbed Roasted Winter Vegetables”, “Lima Beans with Ham”, “Mascarpone Cheesecake with Quince Compote”, “Quince Compote” “Modern Style” by Susan Simon “Warm Goat Cheese Toasts with Rosemary, Walnuts and Honey”, “Curried Parsnip Soup with Shredded Apples”, “Roast Turkey with Pomegranate Glaze”, “Bread Dressing with Dried Apricots, Pistachios and Mint”, “Cranberry-Port Gelatin with Crystallized Ginger and Celery”, “Sweet-and-Sour Radicchio”, “Balsamic-Roasted Acorn Squash with Hot Chiles and Honey”, “Potato and Broccoli Croquettes”, “Autumn Trifle with Roasted Apples, Pears and Pumpkin-Caramel Sauce” “Over the River and Through the Woods” by Randi Danforth and Malachy Duffy “Herb-and-Garlic Roasted Turkey with Giblet Gravy”, “Brown Turkey Stock”, “Double Sausage Stuffing”, “Roasted Brussels Sprouts with Balsamic Vinegar and Pancetta”, “Sweet Potato Brûlée”, “Popovers with Sage Butter”, “Maple-Pecan Pie”, “Ginger Cake with Caramelized Pears” and a “bonus” recipe “Raisin-Nut Breakfast Rings” “The Great Do-Ahead Feast” by Jeanne Thiel Kelley “Endive with Smoked Trout and Herbed Cream Cheese”, “Succotash Soup with Black Pepper Croutons”, “Herb-Roasted Turkey with Apple Cider Gravy” (Cover Recipe), “”Apple, Celery and Smoked Ham Stuffing”, “Cranberry Sauce with Marmalade and Cinnamon (Cover Recipe), “Mashed Potatoes with Sage and White Cheddar Cheese”, “Creamed Mushrooms, Onion, and Brussels Sprouts”, “Roasted Yams with Citrus and Coriander Butter”, “Caramel-Coated Pumpkin Flan”, “Frosted Grapes” “Thanksgiving on the Grill” by Mara Papatheodorou & Katie O’Kennedy “Chicken Liver Pâté with Chanterelles and Cognac”, “Oysters Rockefeller Soup”, “Grill-Roasted Turkey with Sage Butter and Giblet Gravy”, “Giblet Gravy”, “Corn Bread, Andouille Sausage and Fresh Sage Dressing”, “Cranberry-Pineapple Salsa”, “Grill-Roasted Vidalia Onions”, “Grilled Parsnips”, “Haricots Verts with Goat Cheese and Warm Bacon Dressing”, “Pumpkin Cheesecake with Gingersnap Crust” “Pie, Please” by Dede Wilson “Butter Pie Crust Dough”, “Ginger-Honey Pumpkin Pie”, “Lemon Chiffon Pie with Glazed Cranberries”, “Pumpkin Pie with Spiced Walnut Streusel”, “Lattice Pie with Pears and Vanilla Brown Butter”, “Bourbon-Orange Pecan Pie with Bourbon Cream”, “Cranberry-Ribbon Apple Pie” Holiday Inns by Max Alexander Looking to getaway for the Holidays? Max takes a look at five luxurious places: The Hartstone Inn – Camden, Maine Hacienda del Sol – Tuscon, Arizona (recipe: “Roast Pork with Apricot & Honey-Mustard Glaze”) The Inn at Langley – Whidbey Island, Washington (recipe: “Kabocha Squash Soup with Pancetta”) Amangani – Jackson Hole, Wyoming Woodlands Resort & Inn – Summerville, South Carolina (recipe: “Cheddar & Herb Biscuits”) Fast Weekday Dinners – Every Night Cooking by Brooke Dojny & Melanie Barnard “Tortelloni with Mushroom-Sage Sauce”, “Lebanese Lentil-and-Rice Pilaf with Blackened Onions”, “Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce”, “Choucroute with Caramelized Pears”, “Parmesan Chicken with Mixed Baby Greens”, “Grilled Ham and Swiss Sandwiches” At the Market – Pomegranates by Christopher Styler, recipes by Sara Dickerman “Pomegranate Cocktail”, “Pomegranate, Beet, and Blood Orange Salad”, “Chunky Orange and Pomegranate Marmalade”, “Pomegranate-Caramel Tart with Walnuts” There’s also a small sidebar on how to seed and juice them. Timesaving Recipes – Too Busy to Cook?: Quick and Easy Recipes from Readers By Tina Thompson “Pumpkin Pie with Spiced Whipped Cream”, “Parmesan-Blue Cheese Toasts with Green Onions”, “Shortcut Twice-Baked Potatoes with Bacon”, “Baked Fish with Paprika-Lemon Butter” Cooking for Health – The Turkey-less Thanksgiving by Marie Simmones “Butternut Squash Soup with Roasted Red Pepper Puree”, “Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragú”, “Watercress and Broccoli Salad with Dried Cranberries” A small sidebar offers three other suggestions for turkey-less dishes Last Page Feedback – Q & A with Pulitzer Prize-winning author Jane Smiley

Oven-poached salmon (for lack of a better term) topped with dill and thinly sliced Vidalia onions with white wine Fresh green beans simmered with fat back Roasted garlic mashed potatoes Gordon Biersch Märzen beer while cooking

Yes, start one, please. I tried doing a search for "pressure cooker" here on eGullet and found a technical thread (what brands are out there, etc) but not a recipe thread. In light of the recent thread on quick-but-good meals for the time-constrained, I think one discussing pressure cooker recipes would be ideal.

It's Autumn and the pickin's are slim- Green beans Organic sweet red onion Garlic Shallots, big and fat! Fuji apples Locally harvested wildflower honey From the German woman who sells baked goods and home-canned goods: A weird onion bagel...the bagel was pretty boring (needed salt) but was "stuffed" with a carmelized sweet onion relish that was awesome. Also got an apple strudel and a delicious linzer tort "bagel" which was a weird format for such a great spice "cake". The linzer "bagel" was pungent with spices and utterly delicious...God bless her!

Why, you make it sound so appealing...it may as well be called "Head Cheese" magazine. I've always said that God has the most ironic sense of humor. Guess what I found waiting in my mailbox this evening after I got home from work? Yep, the "Thanksgiving" issue of Bon Appetit. Someone is trying to tell me something... OK, I will commit. Give me some time to shake out all the subscription card inserts and I'll post the digest.

Now & Later's weren't really bubble gum. They were chewy taffy-like candy. You can order some from here. They also sell the smaller individual packages and different flavors. Do a site search to find all seven candies offered. Alas, the Star Bar is on the "Boy, they were good but..." list posted here which means it's not being made anymore. There is a Cadbury's Star Bar (still made in the UK) but I don't think that's the same thing. Sorry, no. The Marathon Bar is also listed as "deceased" on this web site. edited to add 2nd quote/response

The first rule of eGullet is that you never complain about eGullet. Not a complaint...uhm...just an observation? I just started doing the digest for Chile Pepper Magazine. I guess I could tackle Bon Appetit, too. I'll have to mull it over.