Toliver

You might have better luck at a mexican/latin butcher shop.

I looked at both and decided to subscribe to Bon Appetit mainly because of the recipes. I'm surprised there's not a monthly digest for it here on eGullet.

They didn’t mention the Marathon bar. Gone but not forgotten. They were great for takin out a filling or three. --t Yes, the original is gone. The name of the candy bar has an interesting history in Britain. Click here. On the other hand, the Marathon may be making a comeback, sort of (which is related to the British ties to the candy bar): Click here.

Eh, I've eaten there probably 40 times over the last 6 years, and the food has slid WAAAAAAY downhill. It's probably laying underneath a huge menu. Did someone say something?

Alka-Seltzer.

Perhaps you Great White Northerners were spared the Campbell Soup/Durkee's advertising hype. Which is odd. You would think they would have blanketed every square inch of the continent with that recipe. I'm sure the oversight will be corrected and soon all Canadians will be eating the ubiquitous casserole, as well.

I had thought about posting a similar idea on the "Rick Bayless/Burger King" thread but figured it would be too off-thread. I think it's very curious that BK has enlisted both RB & Rachel Ray to shill their food. The audience for RB & RR are definitely not the typical fast food audience. I think Taco Bell's demographic is males 13-24 or there about. As you mentioned, Mickey-D's is aiming at a similar audience with their new "I'm lovin' it" campaign. BK's fast food demo has to be similar. Do they really think RB & RR will drag a new demo into their restaurants? Is the "why" that obvious? Or are they just trying anything to boost sales and the latest consultant said to try this? Perhaps sales are down and they're willing to try anything? Anyone remember BK's recent campaign aimed at African-Americans? I wonder how successful that was (or wasn't)? Maybe BK will do what Jack-in-the-Box did a couple years ago and blow up their clown "mascot"...now there's a story.

There was a cooking club thread here. Perhaps you should start a new "eGullet online cooking club" thread so this effort doesn't get buried or ignored. I also think it would be an interesting addendum to the eGCI.

Not all candy bars are available everywhere. This is a world-wide forum, afterall. Regarding the comments about Reese's, I admire their attempts to broaden their product line. Unfortunately, I didn't like either their new "touch of honey" cups (too sweet) or the "inside-out" cups (peanut butter on the outside, chocolate on the inside...you want me to eat less chocolate? ). I haven't been able to find either their white chocolate cups or their dark chocolate cups...not sure if the window of opportunity has passed on these limited edition candies.

My mom's Christmas fudge recipe calls for a can of evaporated milk. Mmmm...fudge.

The little "buggies" have led to my investment in some serious Tupperware (expensive but well made) and Rubbermaid (cheaper and more easily found) containers to store my flour, cereals, etc.

I make Poor Man's Burritos...no meat but just about everything else added to the beans, all wrapped up in a tortilla (which are amazingly cheap...especially the corn tortillas) and are usually very filling.

When in Rome, so to speak.....Try it in a sauce for a stir fry.

What a great event!! My coworkers keep asking me what I'm laughing at...so much for quietly perusing the Pig-Pickin' posts when I should be working. So here I sit laughing and giggling at the pics and stories, and even shedding some tears over the pictures of the food 'cause it looks so darn good. I seriously think the tech minds behind eGullet have to funnel their collective mindpower into figuring out how they can get Smell-o-vision through the internet. And I spied a true southern coconut layer cake in the background of one of the pics (someone show Zilla that monster for her restaurant's desserts!) and that caramel cake looks truly decadent. I think I have gained a couple pounds just reading this thread. Thanks for the eGullet event, the blow-by-blow recap and the pics. I have thoroughly and vicariously enjoyed the event and need to go home so I can sleep it off. The descriptive phrase used to be "It ain't a party til the police and a Kennedy show up." I think we can officially change that to "It ain't a party till the pig and eGulleteers show up." Perhaps we should start a "It ain't a party til..." thread to nail this down correctly.

Wow, thy cup overfloweth! How are you at canning?

Which cookbook are you cooking from?

Mario Batali's Spaghetti with Green Tomatoes Spaghetti con Pomodori Verdi Lots of interesting green tomato recipes on the FoodTV site.

I use Idahos or Russets, peeled then quartered and boiled in salted water. When done, drain the water off (save some to help make your gravy). I start off mashing them with a hand masher. Then I throw in heaps of butter, whole milk, some sour cream, salt & fresh ground pepper. I then use a hand mixer to whip them 'til light and fluffy. Sometimes I'll add a bit of horseradish for a twist. If I'm making a small amount of mashed potatoes, I'll use a ricer which saves on the mashing. My mom uses a thermal bowl to keep them warm (and a thermal gravy pot, too). My brother makes mashed sweet potatoes with garlic. He bakes the sweet potatoes (not the orange yams but the yellowish sweet potatoes). When done, he cuts them in half and scoops out the flesh into a bowl and adds roasted garlic along with milk, butter, sour cream, salt and pepper. He then refills the potato "shells" and bakes them again until a little golden brown on top. They're quite tasty.

I say rock on. You are definitely giving NeroW a run for her money with this blog.

Ironically, there is an Italian candy company called Delicia. Their name kept popping up when I was trying to Google "Delicia Bar". I'm pretty sure they make candy bars among other things (saw gift baskets featuring their candy). I mention this only because the marzipan feature of the original candy bar sounds very European to me (marzipan never really hit it big here in the U.S.) and you might try web-searching for the Delicia site to see if they make a similar candy bar. You may have to translate it through either Google or Babel if it's in Italian. And if they do have something similar, it's possible you might find it where ever you are located thanks to Italian deli's/import stores. Just a thought...

Sadly, the Delicia Bar is no longer being made. Here's the list of favorites that are no longer with us: Click here. You're correct. They didn't have any caramel in them. Weren't they flatter, as well? More "boxy" than "bar-y"?

There are two reasons why they don't do it the old-fashioned way: consistency and dependability. The whole idea behind a fast food franchise is that you are supposed to be able to go into any McDonald's, for example, anywhere in the world and be able to get the same exact Big Mac served quickly and correctly. It will look the same, it will be made the same way and it will taste the same no matter where you get it. Once you start introducing the on-site personal touch (aka the "low level of employee competence"), you are going to start getting chicken that isn't thoroughly cooked or is overcooked, tomatoes that are sliced too thick or too thin, burgers made with too much ketchup, onions and peppers that aren't diced small enough and so on. It's likely the sandwich you get during one visit won't be anything like the same sandwich you get the next time you order it. Streamlining the prep work (prepping and cooking everything off-site and just assembling it on-site) is what put the "fast" in fast food, unfortunately.

You may want to talk to your acupuncturist again. Yes, ginger and garlic are supposed to be very good for your health in asian cultures. But in asian cultures, "cold" food isn't necessarily temperature cold and "hot" foods aren't necessarily temperature hot. It's about (I'm spelling this phonetically) "lo" and "hey" and eating a combination of these two kinds of food to balance your personal energy or "chee" (spelled "chi", I believe). For example, watermelon is considered a "cold" food and to eat too much of it is considered a "bad" thing. Mangoes, on the other hand, are considered a "hot" food. Potato chips are considered a "hot" food. My coworker is from Vietnam and was trying to explain the concept to me. She said she will try to get a list from her mom of what is "hot" and "cold" and I can post more later when she does. She said, for example, when you're talking or eating and you bite your tongue or cheek it's because you have too much "hey" in your body. So you need to eat more "lo" foods to bring yourself back into balance. Regarding foods and the cooking process, Dr. Andrew Weil, in a Barnes and Noble interview kind of backs up what fifi and =Mark have said:

I'm hoping Bourdain will contribute to this thread. Imagine the stories...

Here's a picture of the wrappers. I seem to remember eating these when I was a kid. I think we kept them in the freezer. I vaguely recall a Milky Way-ish kind of taste, but can't really say for sure.