dabneyg

Hi guys! This is so cool! It's pouring rain outside, which is the perfect excuse for me to skip the gym and watch you all!

I love the candying and freezing ideas! Thanks!

Ooh, thanks for the tips! It seems a little silly to order plastic wrap online, but you know what? It's worth it!

I know Karen, who lives around the corner from me. She is not only a delight in person (and a great presenter, I'm sure), but her cookbook is really fun, clever, and informative. Worth every penny! (Well, she did give me a copy for free, but still. I totally would have bought it.)

I was also thinking that it could be a nice complement to chocolate (rather than a substitute for). Or somehow pairing it with avocado? I think that could be tasty. Then again, anything with avocado is pretty much OK in my book!

Can I just say how insanely jealous I am? I want a full report!

DM, I did see that! Great minds, you know...
Yesterday a friend was telling me about his favorite beer cocktail, a "brojito." You drink a mojito, and then without rinsing the glass, you re-fill it with beer. I guess the rummy residue adds something to the beer. I love the name...perfect accompaniment to a bromance movie :)

I just called Monterey Market and they have them, but they said that availability is pretty tight right now - they should become more plentiful in the next couple of weeks. (Theirs are coming in from Maryland, btw).
http://www.montereyfish.com/

I got a book about street food around the world (how timely!) and a few books for friends who couldn't make it. I thought long and hard about a 1997 Rachael Ray book, but eventually decided against it ;)

Oh, for me the toppings are the least of it! More important is that the main components be done well. That means the beef should be good-quality and freshly ground beef. The patty should be a good 3/4" thick, seasoned with plenty of salt, and cooked to medium-rare. The bun (ideally brioche) should be well-toasted. (Some places here in SF put their burgers on focaccia, which I find abhorrent.)

But beyond that, I go for mayo, dijon, avo, lettuce, tomato, and Swiss :)

My favorite is Esquire's Handbook for Hosts (I think mine is the 1957 vintage, but it's apparently back in print). Not only does it have tons of fun cocktails and amusing illustrations, but also boasts a 365-day list of holidays (so you always have a reason to celebrate).
The newer version is available here:
http://www.amazon.com/Esquires-Handbook-Hosts-Time-Honored-Perfect/dp/1579120431

GTO_driver, there's actually a very similar recipe in the FC archives, if you're inclined to try it yourself:
http://www.finecooking.com/recipes/beef-tenderloin-roasted-salt-crust.aspx

Tyler, preserving can be done without additional ingredients - dehydrating is a perfect example.

And Denise, I'm sad to say that the bitters disappeared over the weekend at a party in Sonoma. Oranges are just about gone, but maybe I can come up with something springy just for you!

Anything called "ends and pieces" has my name written all over it. I've gotta try some of that bacon!

Tyler, looks like the term might be a reference to the social "dive" one takes by going to such a place. Or it could be a literal descent to a basement-level speakeasy. I found it on Wikipedia, so it must be true:
http://en.wikipedia.org/wiki/Dive_bar

I dunno, DM...I'm happy just tucking the end of a towel into the apron strings around my waist. Or leaving it on the counter. If one of these things landed on my desk, I'd probably use it...but even still my trusty bar towels aren't going anywhere :)

Lisa, you may not want the recipe after you find out what's in it: egg yolks, whole eggs, heavy cream, salt (and the sea asparagus and chives). That's it :)

You may be interested to know about the reproductions of vintage cocktail books available at cocktailkingdom.com - I have been working my through the Modern Bartenders' Guide from there, and it's great. It covers a whole taxonomy of drinks that just aren't made much anymore - flips and fizzes and cobblers and more. Most amusingly, some recipes say to set up a glass with ice (and maybe a mixer) and "hand the bottle of gin to the customer." Any bartender that did that with me would be in trouble...

For me, it's organic whole-milk yogurt and "clean" meat (no hormones, antibiotics, etc).

And high-quality booze. No matter how bad things get, cheap liquor isn't worth the sub-par taste (and the inevitable hangover).

I, too, found her charming...though I can't say the "Poorman's Meal" looked very enticing. And I cringed to see her slice the hot dogs sans cutting board!

I would love a dog, Lisa, but I'm afraid that would be way too much responsibility for me! It's enough for me to maintain a colony of bacteria ;)

I love this - it's the only playoff I can imagine becoming personally invested in! My only quibble is that it's not detailed enough. Where's the pork belly (not just in its smoked form as bacon)? Or head cheese? Pate? Trotters? It could take weeks to get through pig alone...

Kudos, Barbara! Love the variation on the marmalade...

Hi TwoWheeler - what looks like lettuce in the photo is actually the slices of avocado. I'm in total agreement with you; lettuce doesn't belong anywhere near a burrito!

You're just gonna have to come back for another visit :)

I would be so, so excited if someone gave me an endive bouquet! Although I would be even more excited about a bouquet of prosciutto "flowers" (or even better, Jamon Iberico)...