jaybee

This subject must have been covered before my eGullet time, but I don't know where it is so, here goes: french toast is a major fav with our family for weekend breakfasts. Thanks to a griddle built into our stove and a very large pan, I can cook about twelve to fourteen slices at the same time, so no one has to wait. My method is to mix a batter of lots of eggs, some half and half (about 1/2 cup), a splash of vanilla, pinch of salt and soak 1" thick slices of challah through and through. I use more eggs than I need, but want to make sure there's enough to really soak the bread. These are then dusted with cinammon and put on a buttered griddle, drizzled with maple syrup, cooked until golden on both sides. I usually put a pat of butter on top of each sclice before removing from griddle to melt into the slice. Serve with maple syrup and good preserves, thick sliced bacon and yum. Anybody have another tried and true method? I've read the brioche makes great french toast. Does it?

Lullyloo, I prefer to slather a kosher chicken with goose fat and a sprinkling of gros sel and five pepper blend. Inside I splash 2 0z. of aquavit (and drain), add some lemon and onion wedges, along with some celery. Roast at 450 degrees, (Optional-starting on back side first then turing over after about 45 minutes (2-3 lb. chicken)). If not a kosher chicken, I'm told brining makes big difference, but I've never done it. The result with the goose fat is a crisp and flavorful skin, and rich moist meat. The acquavit adds a caraway and dill hint which mixes well with the lemon and onion inside to flavor the chicken. Use small quantities lest you overpower the whole deal. Oh, as for innards, I put the neck, stomach and heart in the cavity and discard after roasting, though some like to cut up and make a pan fry of these to mix with the sauce.

Mine was a 1961 Cheval Blanc, drunk some time in 1988. Second was a Clos de Tart 1969 from Momesin (sp?), drunk last year. I can still vividly conjur up the tastes of both.

Having just returned from Lunch with other eGulletiers at Peter Lugers, I'm not sure I should be talking about weight control just now, but I live in mid-Manhattan, near Central Park. Ideal territory for walking. Tuesday I decided to take a one hour walk three or four times a week, about as long as it takes me to smoke a double corona seegar. I started this regimine on Tuesday. Today, I climbed about twenty flights of stairs between four subway lines to get home from Peter Lugers, instead of rolling into a cab. Now I feel virtuous! I did eat in moderation. No butter, one spoonful of LXT's huge ice cream sundae, one onion roll, and (for me) a modest amount of meat and just a couple of frites. Mmmnn, is that steak good. I did get to chew on a bone. arf arf.

The thought that an egg could taste much better than it does has driven me to look for eggs that "taste the way they used to." Apart from pheasant eggs, which do have an eggier taste, I have not noticed any great shakes even with suppposedly "fresh eggs." Is it possible to buy eggs in New York that "taste the way they used to?" or is this just a nostalgaic fantasy?

Funny you should ask. I had a glass of Springbank (sp?) 21 earlier this evening. I put one small ice cube in it. I remarked to my host that I found the taste too "iodiney" and not as pleasant as the 12 year old Springbank. This surprised me. I like Ardbeg and Laphroiag, Lagavulin, et al. I have had the 21 Springbank before and don't recall reacting negatively to it. maybe my taste buds tonight were not in the right balance to enjoy it. I believe that one's mouth and whole sensory sytem is variable, and so we can react differently to the same liquor from time to time.

Very profound analysis, lxt.

I'm with you Damian. For the most part, an ice cube adds to my pleasure of a-before dinner drink. There are some malts, however, that I also like very much without ice. These are Ardbeg and Springbank's younger whiskies (12 year olds). The very peaty, Islay Malts benefit from ice but also reward slow sipping a la a good armangnac.

Peter, I like the idea of "indulging" on weekends for one or two meals and being disciplined during the week. I did that once for a time and it helped me sustain a weight loss for several years. (Then I fell off the wagon ). Good program.

People who have been "lean" all their lives rarely struggle with the infernal balance of eating enjoyment and weight control. I know there's no "magic bullet" answer. Discipline, motivation, restructuring how one eats and how one burns calories are the ways to do this. Support and encouragement from well- meaning people, fat or thin, are a big help. Thanks.

Ron, Malawry and Choco, good ideas and approaches. Perhaps not sooddly, my interest in really complex cooking started when I was on a serious weight loss program ten or so years ago. I decided to cook really good tasting food that was not so calorie dense and got very involved in the process. My birthday is May 22 and I am committed to being on a turnaround plan by then. I agree with your point that "diets" don't work, only a change in eating style and an increase in regular exercise really work. One has to reach the "tipping poiint" where you make the committment, make the plan, and (as Nike says) "just do it!" Perhaps I'll publish my weight loss (or gain) each week on Fridays here if that wouldn't be an abuse of the forum. I went to WW once and was not to keen on the meetings. Maybe (Jason) you could start a new topic category called "enjoying food and not being fat" or some more elegant title?

Well, I am about as overweight as I care to be. And it isn't much fun. Yet I love to eat, cook and immerse myself in things food. For my health and happines, I want to weigh 30 pounds less than I do. I'm 6'1" tall, heavy boned and feel best at about 205 lbs. I've lost significant amounts of weight at least four different times in my life but after a few years, an inexorable creeping upwards begins. My tastes run toward fat (who's doesn't?). I love bread and butter, pasta, rib-eye steaks and hamburgers. So my question to the group is: has anyone found a way to have as much enjoyment with food as we all seem to do and lose weight in the process?

Wow! One question about fennel pollen and fourteen replies. Where else in the world would that happen? I'm ordering some from Zingerman's tonight! Thanks folks.

Zingerman's describes Wild Italian fennel pollen. Our find of the year: fairy dust for food lovers. This stuff sound interesting. But I still have six small bottles of fish sauce brought home from Bangok eight years ago that I don't know what to do with. Has anyone actually used fennel pollen? I'd love to be able to serve something and casually toss off that ingredient.

So what did they bring when you invited them back a second time?

Really? Goes to show you what good instincts I have. I stopped there because there were nice tables outside and the stuff on people's plates looked good. Also there was this incredible brunette....and the blonde...and...

Isn't SPAM uninvited male? (oops) I meant mail.

It is a Tuscan "ristaurante" on the east side of Sixth Ave, (pardon, Ave. of the Americas to all you out-of-towners out there) between Bleeker and Houston. Da Silva or something llike that. Walking south on Sixth, it is the last restaurant before a playgound. It was tasty. So was the linguine vongole.

Not necessarily, Steve. I've known cheap people who were otherwise very giving of their time and their energies. They just had a thing about money. And I've known selfish people who were willing to spend lavishly on themselves but were very withholding when it came to spending on others. This had nothing to do with cheapness, more like stinginess of the spirit. For some strange reason, most of the people we have retained as friends are neither cheap nor selfish.

Tommy,you seem to have launched several of us to a meal of pasta with olive oil, garlic and red pepper flakes. We sat through a session of my son's band at the Elbow Room on Bleeker street tonight and went, ears ringing, to a sidewalk dinner on Sixth Ave. I order (surprise) Penne Arrabiatta--penne with tomato suace, olive oil, garlic and red pepper flakes. It was delicious. With all respecrt to Soba, I covered it with fresh grated parmisan. Add a large glass of excellent chianti classico, and a good time was had by all. Thanks.

Very interesting new set of responses from SP and others on this subject. I agree with Steve's three categories, but would add a fourth--selfish. There are people who are so self-involved that they don't think that an invitation to dinner or a weekend comes with an unspoken debt to reciprocate in some form, shape or manner, unless you don't care to see the other party again. There are takers and there are givers and takers. A Yiddish word for this character trait is "schnorrer." This is a person who takes all they can get from others with no thought of reciprocating. There is a balance in relationships which helps keep them going. When that balance is disturbed, the relationship can go "poof" as Steve says, unless you care enough to set it right.

Not off the top of my head. I've only enjoyed it made by others. But you've inspired me to search for one. If I find it, I'll post it. Artisinal: crooked, not smooth, lacking uniformity, seemingly made by hand by little old ladies dressed in black who live in houses on stone-lined streets in hill towns; bearing hand written lables (if any), packed unsanitarily in brown paper or mason jars, incapable of being bought a second time after becoming besotted with the item. Oh, and priced at least six times higher than the non-artisinal (read "commercial") version.

Where is this article? I couldn't find it. I love linguine with ollive oil and red pepper.

I too am a huge butter and jam on toast fan. But I like the toast to be cool so the butter doesn't melt. (Melted butter has a whole different taste and mouthfeel). Then I spread the jam on top. That Normandy butter (Isigny Ste. Mere) is the best on rye toast. One of the best black rasberry jams is from Beth's Farms. It is very dense and rich. http://www.bethsfarmkitchen.com/ I also love butter spread thickly on matzo then sprinkled with a little salt. Yum. One of my favorite sandwiches is buttered rye with a slice of Vidalia onion. Also try this with chicken fat on rye with the onion. Whew, this is making me hungry. buttah up!

Stellabella, you have a generousity of spirit that is an inspiration. Thanks.