To fuck or to cook?

[taxwonk]

Originally Posted by Sidd Finch

My daughter turns five on Saturday and I was thinking about making her a dinner she'd really like and watching some movies. Any thoughts on menu? If you ask her, she tends to just identify what she ate yesterday.

Mac and cheese seems likely but anyone with experience cooking for a budding young foodie* should weigh in.


*Seriously. She's got an incredible sense of smell and she likes grown-up foods. In France last summer she started ordering the cheese plate for dessert, passing up the chocolate mousse and ice cream and such.

The Wonk Monster's special dinner of choice for years has been risotto, with prosciutto and asparagus.

[PresentTense Pirate Penske]

Originally Posted by Atticus Grinch

If I'm feeling fancy, I'll ask if they can make a French 75.

I'm fancy like that with some frequency. Fwiw. hi!

[Fugee]

I made this artichoke-olive crostini recipe from the fabulous Smitten Kitchen blog for an Oscars party last night. Super easy and it got rave reviews. I added some parmesan cheese while it was in the food processor.

Here's the link (for pictures): http://smittenkitchen.com/2009/04/ar...comment-355131

Artichoke-Olive Crostini
Adapted from Mario Batali


1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread

1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

[Atticus Grinch]

At a bar on Friday, tried ordering a Maker's Mark. Bartender told me they don't serve it. I say, "Then what do you recommend?" He poured a Four Roses yellow label. I had two, then picked up a bottle the next day. I could've done without the cheeseball brand history on the label, or for that matter anything about the trade dress which is distinctly bottom-shelf, but I think I might drink this instead of Maker's.

[Cletus Miller]

Originally Posted by Atticus Grinch

for that matter anything about the trade dress which is distinctly bottom-shelf

How so?

Or has it just been so long since you've looked at bona fide bottom-shelf shit that you've forgotten true bottom shelf trade dress? It doesn't evoke Old Crow or any Fleischmann's or Phillips products to my eye.

[Atticus Grinch]

Originally Posted by Cletus Miller

How so?

Or has it just been so long since you've looked at bona fide bottom-shelf shit that you've forgotten true bottom shelf trade dress? It doesn't evoke Old Crow or any Fleischmann's or Phillips products to my eye.

Well, it's not a plastic bottle, that's true. But the bottle has that general yo-ho-ho and a bottle of rum shape to it, the label has some garish overbloomed Polaroid colors, and the cap doesn't have any indicia of quality gimmickry about it. Remember, I used to drink Maker's Mark and before that nothing at all, so a bit of fake wax sealant or a cork stopper would be welcome here.

[Oliver_Wendell_Ramone]

Originally Posted by Atticus Grinch

Well, it's not a plastic bottle, that's true. But the bottle has that general yo-ho-ho and a bottle of rum shape to it, the label has some garish overbloomed Polaroid colors, and the cap doesn't have any indicia of quality gimmickry about it. Remember, I used to drink Maker's Mark and before that nothing at all, so a bit of fake wax sealant or a cork stopper would be welcome here.

Give this a try. In a wine bottle, with a cork stopper.

[Fugee]

Originally Posted by Atticus Grinch

Well, it's not a plastic bottle, that's true. But the bottle has that general yo-ho-ho and a bottle of rum shape to it, the label has some garish overbloomed Polaroid colors, and the cap doesn't have any indicia of quality gimmickry about it. Remember, I used to drink Maker's Mark and before that nothing at all, so a bit of fake wax sealant or a cork stopper would be welcome here.

If the bottle and label matters, get the single barrel or limited edition instead. But if you like the taste, what does the bottle and label matter?

Speaking of trade dress, my 6 yo niece pointed to the label on the A1 sauce yesterday and said "Do you know what the R stands for?" And then she proceeded to tell me it was the registered mark.

[Hank Chinaski]

Originally Posted by Fugee

if you like the taste, what does the bottle and label matter?

this is the most midwestern rube thing you have ever posted.

[Tyrone Slothrop]

Originally Posted by Hank Chinaski

this is the most midwestern rube thing you have ever posted.

I thought it was sophisticated.

[Sidd Finch]

Yesterday I made a 7-hour leg of lamb, from Anthony Bourdain's Les Halles cookbook. As he says, by the time it's done you can eat it with a freaking spoon. I lifted the thing out of the pot* and the bones just fell out behind. Hoo-boy, that was good.




*Brand-new, large, oval Le Creuset, at a 25% discount plus another 15% for getting a store credit card, and they even threw in a tea kettle. Man, I love shopping in a recession.

[Hank Chinaski]

Originally Posted by Tyrone Slothrop

I thought it was sophisticated.

translation- I drink PBR at smart clubs with my free range sea bass.

[tmdiva]

Originally Posted by Fugee

If the bottle and label matters, get the single barrel or limited edition instead. But if you like the taste, what does the bottle and label matter?

Speaking of trade dress, my 6 yo niece pointed to the label on the A1 sauce yesterday and said "Do you know what the R stands for?" And then she proceeded to tell me it was the registered mark.

You sure she wasn't really *my* niece?

tm

[Atticus Grinch]

Originally Posted by Fugee

If the bottle and label matters, get the single barrel or limited edition instead.

$25 a bottle is a price point at which I want it to say I spent $25 on the bottle. Not $120, but not $14.95 either, or worse. If I hadn't been served it in a bar first I wouldn't have given the brand a second chance. I don't buy wines based on the typography of the label but I do rule them out, because some aesthetic appreciations shouldn't be qualified ones. I realize this makes me superficial, but I guarantee there's a guy working at Four Roses who gets paid to think about guys like me, and I guess all I'm saying is that guy should be fired.

[tmdiva]

Originally Posted by Sidd Finch

Yesterday I made a 7-hour leg of lamb, from Anthony Bourdain's Les Halles cookbook. As he says, by the time it's done you can eat it with a freaking spoon. I lifted the thing out of the pot* and the bones just fell out behind. Hoo-boy, that was good.




*Brand-new, large, oval Le Creuset, at a 25% discount plus another 15% for getting a store credit card, and they even threw in a tea kettle. Man, I love shopping in a recession.

Care to share the recipe? I have a nice local leg of lamb in the freezer and had planned on cooking it for Easter. My usual recipe uses a red wine reduction and cooks it low and slow--I'd like to see how Bourdain's differs.

tm