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From Talk
Posted by LoCo, May 5, 2008 at 12:35 PM
I had the incredible good fortune of just happening to catch this show on a local PBS station yesterday. It was sheerly by chance, as I would normally not have the TV on at that time of day (damn... I wish I'd gotten it onto the DVR). In true Jacques fashion, it was absolutely charming. He and Perlman have wonderful chemistry. This is a real not-to-be-missed item IMHO. Watch your local listings, as it does not seem to be one PBS' bigger national items, and appears to be picked up by each local station on a case-by-case basis. I'm going to keep my eyes open in hopes of getting it recorded.
Meanwhile, you can listen to the audio portion of the show at its website.
From Talk
Posted by LoCo, May 2, 2008 at 11:11 AM
At the same time, it had and additional $1.33 billion in pledges, all of which left the organization with more than $2 billion in anticipated cash and reserves just before it made its most recent urgent appeal. This allegedly represents an increase of nearly $400 million over the WFP’s cash reserves a year earlier
From Talk
Posted by LoCo, April 26, 2008 at 11:28 AM
My man is going to be in Bangkok next month, for about a week. It's business, so most of his (eating) schedule will be predetermined, but he will definitely be on his own for at least a few meals. We know there are fabulous foodstuffs to be had, and some of the best-rated restaurants in town are in the better hotels. But when we travel, we also make a point of living la vida local, so to speak (when in Rome...).
Any recommendations? Best kept secrets? Places easily accessible by BTS would be especially appreciated.
And it doesn't necessarily need to be Thai food... anything good is always... well... GOOD!
From Talk
Posted by LoCo, April 26, 2008 at 11:01 AM
Okay. I do realize that, technically speaking, all words are made-up. But since this has been a topic here more than once (foodie, locavore, blah, blah, blah), and since a relatively new one has just crossed my radar, it seems there might be more to discuss.
My "new" word? ORGANIFY. As in, "Organify your life! Buy our organic baby carrots..."
For me, this "word" is like nails on a chalkboard. Maybe because it probably wouldn't exist if organic weren't so downright trendy (I'm not fond of trendy). Maybe because it really doesn't do much to improve discussion of the related subject matter. I don't know. But I definitely rolled my eyes when I heard it.
Thoughts?
From Talk
Posted by LoCo, April 17, 2008 at 8:06 PM
Citrus makes my tongue very, very happy (however, my tummy begs to differ). Near the top of my citrus love list is the humble, oft-overlooked lime. Lucky for me, under the right conditions, it's also the citrus variety that is least likely to upset my tummy. Of which conditions do I speak? Read on...
You know the limes you buy in the grocery store? Those small, very green, hard as a rock limes? The ones that give up almost no juice? Well, those are actually very immature limes. That's why they suck. Fully ripened Bearss, Persian or Tahitian limes (ordinary market limes, not key limes) are quite large (2-3" dia.) with yellow skins (they look like lemons). And, they are incredibly juicy and nicely flavored. Sliced, they are gorgeous, with the pale yellow skin in contrast against the flesh, which is a bizarre, almost fluorescent shade of chartreuse (not exaggerating).
If you ever have an opportunity to try a fully ripened Bearss lime, don't pass it up!
Limes are so versatile. Key lime pie is a no-brainer (one of my favorite desserts if I can get real key limes). But limes are also delicious in iced tea, make the best guacamole, awesome in cream cheese frosting, terrific on fish... So many things!
So. Do you love limes? What's your favorite use? Let's boost this unfairly neglected member of the citrus family!
From Talk
Posted by LoCo, April 4, 2008 at 12:32 PM
Is anybody in touch with JEP? It's been several weeks since we've seen any of her great _____ queries...
I'd try posting some of those myself, but my _____ side seems to be on hiatus lately.
o0
~~
From Talk
Posted by LoCo, March 30, 2008 at 8:55 PM
I'm referring, of course, to Community Supported Agriculture, not the Confederate States of America. Although I live in our nation's most productive agricultural state, I'm also smack dab in the middle of approximately 10,000 square miles of mostly uninterrupted urban sprawl. Imagine my surprise at finding a handful of (relatively) local CSA farms with drop points within 30 minutes of my home...
I'm thinking about giving them a try, but I want feedback. I live near a fantastic microclimate that allows the growth of virtually any produce imaginable. Much of that produce grows year-round, or nearly so. That means that the baskets of each CSA farm vary wildly. One has all kinds of citrus and semi-tropical tree produce, including macadamias, along with more standard vegetables. Another is about mostly conventional farm vegetables. The prices vary from "not cheap" to "very expensive", which is fine, but since the commitments are pretty consistently a minimum of three months, I've gotta find a way to narrow 'em down.
Tell me about your experiences, past and present. I want the bad and the ugly, not just the good...
From Talk
Posted by LoCo, March 26, 2008 at 10:05 AM
I need a killer, knock-em-dead bundt cake recipe. It needs to be one of those super moist, dense kinds. None of that light, airy stuff for me. A gooey filling down the middle works, but certainly isn't necessary. It can be iced or not, although the ideal cake will be one that's so rich and moist that icing is redundant.
Pretty much anything goes in terms of flavors and ingredients. Except nuts. I don't much like nuts baked into my baked goods (toasted crunchy ones on the icing is fine).
So? Can you help a girl out?
From Talk
Posted by LoCo, March 25, 2008 at 9:02 PM
This is totally not a big deal, because I seldom use tube-shaped pastas, and if I really needed it, I could just order some. Nevertheless, I think it's really weird, and I am totally curious (a characteristic of mine that's bound to kill me someday)... ziti seems like such a commonly specified pasta in recipes, and I just can't figure out why it's not around here. Similar shapes that are readily available in virtually every market in my area are penne, penne rigate and mostaciolli, and I can get each of them in a variety of diameters and lengths. But for the life of me, I cannot find ziti at any of my local markets. None. Zilch. Nada.
What do you think? Are there certain pasta shapes you can't find either? Do some shapes enjoy more popularity in some regions than others?
From Talk
Posted by LoCo, March 23, 2008 at 10:38 AM
An oldie but goodie about what it's like to be a chocolate bunny...
Have a fun day!
The Ten Most Recent Comments By LoCo
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