babyluck

Judge for yourself. http://www.wcaslab.com/tech/FactSheet.PDF Dear Lord! Why haven't I seen this on Fox News -- you know, the fair & balanced folks?

What! No shit? EDIT: anyone been to Charlie's in Missoula, Montana? Yup, it's bonafide. I have the postcard to prove it. What's the deal with Charlie's? P.S. Good one, fresco.

I humbly suggest looking at Scandinavian menus. There is a lot of crossover, mainly one-directional (traditional dessert fare masquerading as savory), dishes like rommegrot that are neutral and don't fit into either category, and new flavors that will surprise your customers' palates. But I wonder whether it is the intellectual or the sensual effect you are going for (both, I guess). For example, is it important that they recognize the ingredient and know that it is being used differently? As a patron, I would be amused, in a boy-do-they-think-they're-clever way, by a meal that was strictly backwards, but I am intrigued by your "rolling hills" idea.

I too love dive bars and of course my favorite is the Royal Bar, attached to the diner of the same name in Branchburg, NJ. But for creepiness, nothing can beat the "penis bar" in Lambertville. It's a perfectly normal old man dive bar, except that it holds the world's largest collection of preserved animal members in an adjoining room (in size order, naturally).

Sounds like your mom had excellent taste and knew how to plan ahead. I'm curious -- when did you find her hiding place and which stash did you skim from when you did? And when did she catch you? My favorite packaged cookie, by the way, I think are now called Grisbi Classic (chocolate cakey cookie outside, then a crisp ricey lining around a gooey truffly center). I haven't seen them at grocery stores for about 10 years now, come to think of it. I found a few mentions of them on the web (though Parmalat's web presence is for shit) but I swear I used to get a chocolate-chocolate kind, not chocolate-hazelnut. I've been depriving myself for far too long -- next stop, Italian deli. Anyone know what I'm talking about? Are they still around? They remind me of a chocolate truffle sent from Bremen, Germany, by our exchange student's mother for our advent calendars. Kind of like a Ferrero Rocher but without the hazelnuts (no, I don't have anything against hazelnuts). Chocolate outside, possibly nut-studded, with that same crispy layer, then a sort of a whipped pale brown chocolate center. I've been searching for another one ever since. Got one on a visit to Bremen that they said was the same thing, but it wasn't. I'm afraid my memory is clouding & I'll never find that perfect truffle again. Clearly, it's the crispy inner layer that totally does it for me -- makes it so much more dramatic to bite, and the textural contrast with the silky smooth filling is dynamite. P.S. I think this is my cookie. Recognize it?

The first episode of season 3 of CSI used this idea as a plot device: cocktail waitress puts eyedrops in the drink of a bad tipper & the guy ends up dead. Turns out it was lead poisoning from the bullet in his leg, compounded by habitual consumption of chocolate (cocoa plants in Africa -- leaded gasoline in smog -- leaded rain -- lead in chocolate) and triggered by some ingredient in the eyedrops. By the way, anyone know if the lead in chocolate story is credible?

so, do you give directions to your place? or must I rely on Mapquest? this all sounds too divine and I am sincerely hoping that you make this all on one day ... I'll be there! Delicious! Right now, my volume is low -- with one gas burner that works properly and a tiny oven that's 50 degrees hot with room for one medium cookie sheet -- you'd probably have to pick your favorite 3 or 4. When I have my lake house with the big rustic kitchen (maybe a Tulikivi?), I promise I'll have you all over for a real autumn feast. I aspire to be the perfect earth-mother/Samantha Stevens/Dorothy Parker hostess in a home where the doors are always open and everything from the lighting fixtures to the sauerkraut is handcrafted by me or someone I know. As for me, my answer would be autumn no matter when you asked me -- you can ask my mom; it's always been my favorite! It's a natural choice for the moodier types.

Samuel Smith's Taddy Porter I will forever be indebted to the clerk in Shepherdstown, WV, who recommended it when I stumbled in after my last final (biology) -- that kid knew more about beer than anyone working the shops around here. Shipyard's Old Thumper (ESB) Guinness, Harp & Brooklyn Lager are everyday standbys, but the two above are truly unique beers. They both rated in their respective categories on the beeradvocate list, a very interesting source. I would have rated my favorites higher, certainly the Taddy Porter above SS's Oatmeal Stout & Brooklyn's Chocolate Stout, but hey, I never said I had common tastes. I am printing it out and will carry it in my purse for the next time I need inspiration at the liquor store.

Me too! It's been an ongoing debate inside my head & with my husband, who is now well-versed with the pros and cons of different types of mandolines against his will. I have the Hoffritz quasi-mandoline now and I love how it slices right into a big bowl and it is sturdy, but the attachments are bulky and clumsy and are never where they're supposed to be. It was $40 at Villagers a few years ago -- now it's 19.99 on Amazon. At the time, I thought it was a choice between infinitely adjustable thickness and paying less than $160 -- guess I was wrong! I also have a problem being full well careful of my finger, but perhaps I should learn to thrust more slowly? Han Ah Reum, here I come!

I second that. October, to be specific. As soon as I can find some good celery root for bisque, perfect farmstand Yellow Delicious apples for Tarte Tatin, braise and stew and bake to my heart's content. This summer I tried to get into that whole salad-as-a-meal thing, and I learned some things about dressings and combining flavors, but it's not me. I have the appetite of a Viking. I can't wait until my apartment is filled with the good smells of homemade pumpernickel, limpa, oatmeal bread, goulash, sausage or pork chops & sauerkraut, sour cream coffeecake, apple cake, anything au gratin, soups & stocks simmering on the stove, pot au feu, coq au vin, sauerbraten, chicken and dumplings...

My mom always used the term "covered-dish" and she is far from Southern. I think it was pretty common while I was growing up; now "potluck" has taken over. We did go to a Baptist church for a while, but not the Southern kind. It's funny that Ruth mentioned rice pudding, since according to my NC-raised friend it's impossible to find down south, at least it's not on every diner menu like it is here. I always thought of it as quasi-Southern fare, but changed my mind after I heard that. Anyone know the real story?

Jaymes, I'll buy the ingredients if you make this for the pig pickin'. Mmmmmm. Tea .......... bourbon ............ citrus .............. pig. I could not get the thought of this flavor combination out of my mind, so I made the Bourbon Slush last Friday after work. Couldn't wait so we started on them Saturday afternoon. My husband & I are both hooked. Delicious with ginger ale -- I picked up some Sprite to try next -- unfortunately haven't found Squirt around here yet. Had some last night again with seared pork and tomatillo salsa in homemade flour tortillas. Can't wait for the next opportunity to make barbecue or get a pig roast invitation -- as far as I'm concerned, it's become a necessity. Thank you so much, Jaymes. My husband said they could pass for one of our vintage tiki drinks -- some of them actually used whisky instead of rum so it's not that much of a stretch.

Try adding grated lime zest to the dipping sauce for soba along with the wasabi and ginger if you like. So good!

Lady T, that is so sweet of you! I will definitely take you up on that offer if we can swing it. My husband likes the idea, especially because he will get to introduce me to Hala Kahiki, his favorite tiki bar. He doesn't have any vacation days left, though, so it would probably be a 3-day weekend. I'll keep you posted!

Charleston Chews.

Chicory definitely has a mixed reputation over here too. It has been used as a coffee substitute and extender since pioneer days -- it is still much cheaper than coffee. In New Orleans, it surpassed its heritage as a necessity and became a taste of choice. However, in other areas of the country it is still stigmatized as a cheap imitation. I was in a traditional coffee shop near where I live and said to the waitress, "This coffee is delicious -- does it have chicory in it?" She was offended and said, "Absolutely not -- I would never do that..." and proceeded to tell a story about her coffee vendor who tried to pull one over on her by adding chicory to the mix. Honestly, I think she had been tricked again because I know that coffee had chicory in it. I guess it is among the older generation here that chicory has a negative association -- it was probably used during the Depression and WWII. In my generation, it is an acquired taste -- I don't know many people who share my love for it. But when mixed with coffee New Orleans style, it is far from weak -- in fact, I think it is too strong and European in taste for most Americans I know. Similar to French roast coffee, and served the same way, either as cafe au lait or black. Michael, I'll ask my boss to pick me up some extract in France if he is nearby that shop -- he's from New Orleans, and a dedicated coffee-and-chicory drinker. Everyone else in the office groans when we make it at work. Until then, I'll experiment with the New Orleans stuff. I have 10 bags of chicory from CC's just to make sure I won't run out!

You can order 100% chicory ($1 for 8 oz.!) from New Orleans-based CC's Coffee. What do you use, mjc? Does the recipe mention brewing the chicory or is it maybe an instant version common in Europe? The tart sounds delicious.

I'm back. Didn't get to read Schneier's post before I left, or check in while I was gone. Wouldn't have gone for Cajun anyway since my job has sent me to New Orleans 5 times in 5 years but never before to Chicago. The trip was a culinary disaster. I don't really want to talk about it. I settled for less due to hunger, peer pressure, bad directions, disorientation, idiotic doormen, insufficient research, and general exhaustion. I felt like there was a conspiracy trying to trick me into ending up on the Magnificent Mile. I am deeply remorseful but more eager than ever to take a vacation there, although I found the pace of the city to be unnervingly slow and polite. There were people crossing the street in the middle of the light and cars just waited patiently without honking. The worst meal? On the "Murder Mystery Cruise" -- our first clue was when someone asked the server what he was serving and he didn't know. To the best of my knowledge it was: catfish, dry chicken breast, some kind of potatoes, soggy penne with red sauce, and soggier bowties with floury mushroom sauce. All on the same plate. I looked around and realized I was the only one graced with all 5 dishes -- everyone else had a different combination of 4 out of 5. So there was a lot of confusion. It was hot and cramped on the boat so I didn't have much of an appetite, but I tried a bite of everything and found only the catfish edible, so I ate it all and got a bone in my throat with the last bite.

Marc's cheesecakes do sound extraordinary. I've always been a loyal devotee of Maddalena's in Ringoes -- you can find them in local supermarkets -- but I admit Marc's sound like a higher caliber. I like Maddalena's because they are dense and almost crumbly -- I hate that oily whipped feel that a lot of cheesecakes have.

Yeah, I'd skip lunch. Here's another option, though I've not been there. The Chicago eG'ers probably have further thoughts. Metromix says, "Get unlimited glasses of wine, complimentary appetizers and belly dance performances (7 and 8:00 p.m.) at Tizi Melloul for $25 per person (excludes tax and gratuity)." I caught a spelling bee on ESPN2 a couple of months ago. It was fascinating, but painful to see the kids' agony. Did you see "Spellbound?" It breezed through Grand Rapids before I could get to the theater.

Thanks, everyone! At this point, my boss won't be coming in until after dinnertime, so my pal H (think recovering cheerleader) & I will be on our own. We're supposed to be meeting an ex-coworker D (think Queer Eye runner-up; he's a fashion designer) who is coincidentally staying nearby. The upshot of this development is that instead of having the whole bill taken care of by the GM at the end of the night, we will only get reimbursed for our $19 meal allowance. We could always skip lunch & add that ($11). So, we don't have to worry about whining (except from H & D) or the French contingent, but the constraint now is budget. Help us eat cheaply and well so we can drink more! Alex, you caught me -- yup, I'm a former child star. A spelling bee star, that is. I still watch the matches on ESPN2 from time to time -- that and competitive Scrabble & crosswords.

That's fantastic! I'm still torn because I know these people I'm going with -- we would have to take a cab because after 5 blocks they would get grumpy & turn on me. I'm starting to think I will have to follow this trip up w/ a vacation to Chicago to do all the stuff I'm missing out on this time. I had no idea!

Unfortunately, Frontera Grill/Topolobampo is not open on Sunday or Monday. Any chance of talking your meeting companions into going there on Tuesday? That's terrible! I had just made plans to take the whole HQ group there for a Sunday night pre-meeting powwow. I was going to call for reservations this AM. No, we have group activities Monday & Tuesday -- Rock 'n' Bowl & a Murder Mystery Cruise. Not exactly chosen for the cuisine, but should be fun. There's a slight possibility a friend & I may be able to sneak out for lunch on Tuesday or Wednesday. I'm going with Brasserie Jo for Sunday, unless someone can change my mind. The thing is that Frontera would have been utterly ideal because it's casual, with amazing food (I am assuming w/ what I know of the chef) and a change of pace for our French guests. Spiaggia would be a stretch because of the distance, and it sounds a little reserved & quiet for the group and the occasion. If I put them in a cab, they would expect more, and might get enervated & grumpy from traveling if the place isn't vibrant enough or everything isn't perfect. Same goes for the price -- it's better to go on the low side nowadays to keep the bosses from hyperventilating. We also may want to invite people to drop in for drinks before or after dinner & Brasserie Jo seems like the perfect place for that -- it's so close to the hotel that people can come & go as they please. The only problem is that it's French, and won't exactly be thrilling for our 2 guests who live in Paris. In the past when my bosses were all French expats, we always ate French even though our French visitors and our sales force probably would have preferred something more down home or touristy like the stuff we're doing this time. I just called there and asked how busy they are on Sunday nights -- he said not too busy, but for 6 or 8 he would definitely recommend reservations. Ach! I used to be a meeting planner and I know how these things go -- X is coming, he's not coming, Y is a half hour late meeting us in the lobby, X and Z show up after I've cut down the number and we all have to squeeze in & everyone gets snarky. I was hoping we could play it by ear -- oh well, guess I'll take his word for it. Last chance -- I'm picking up the phone...

And how awkwardly he handled it? He kept asking "what?" as if either he's very modest and isn't used to the attention, or he wasn't gracious enough to go along with her joke because he didn't find her attractive. Actually, he looked petrified and shocked -- shot a "help me!" look into the camera. Should have said "I don't think you can afford me, honey..."