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African or European?

For my daughter's 8th birthday we had a luau with a member of the Hawaiian Club from the local university giving the girls hula lessons. We served spam musubi and the girls all liked them. The college student's eyes went wide and she told us how she and her classmates from Hawaii missed thier hometown treats. Needless to say, we sent her back to the dorm with a big ol platter of musubi. It was a great day, a room full of 8 year olds learned the hukilau and a homesick student was able to surprise her friends with a little piece of home.

New Orleans French Bread

Welcome to our new friend from across the pond. Things to keep in mind if you really want to feel you belong.

People here love helping individuals come up with names for their blogs.

We love when new members promote their own new web site, INCLUDE THAT LINK!!

ALL CAPS is always encouraged.

You won't find any "over the top purists" here, putting sugar in your tomato sauce or cream in your carbonara is no big deal.

And please try to remember, we are a serious (note the name) food site and take no truck with sarcasm or sexual innuendos i.e. finger licking comments, any type of probe suggestions,etc.

Since you're from the UK, any tips for "Bangers" or how to make someone "Bubble and Squeak"?

I look forward to your posts.

I didn't think anybody who worked at SE was old enough to share the exact same memories as myself (my guess is, chocolate covered cherries are a multi-generational memory, as opposed to you being as old as myself). But as I read your story, I got a little bit misty. From the moment I was able to gather my own money (often augmented from Mom I'm sure) I bought my Dad chocolate covered cherries. It's late out here on the west coast and everybody's gone to bed. I think I'll have another glass of wine and think about my Dad. Thank you for the wonderful reminder.

I'm with AnnieNT, flat and chewy and sort of crinkly looking. I don't recall ever seeing a Snickerdoodle recipe that did not include cream of tarter. A side note. We have walnut trees, and I would gladly trade knowing the size of a wallnut , for having to clean up the mess they make of your yard.

Worrying about guanciale vs. pancetta is pretty minor when you consider the poster is talking about putting mussels in this dish. There's your blasphemy (although it does sound god). ESNY1077 is right on with the raw egg yolk trick. It makes for a very good sauce and nice presentation.

Pancetta is a great entry project into the world of cured meats. It's easy to make, doesn't take long and freezes well. Michael Ruhlman's book Charcuterie, is a good place to start. I too, find BitchinFixins posts kinda mean, in an I'm envious sort of way.

With the holidays just around the corner, could be a good time for candied nuts.

Inexpensive, lots of beers and fun...Todd English's Pub at the Aria.
I like to sit at the bar at Bouchon and graze, say hi to Sooner (she is a fantastic bartender).
Went to the Burger Bar and was more than disappointed, should have gone to In-and-Out Burger.
The truffle potato chips at Emeril's are expensive, but worth every bit. Nice place for a Sazerac and snack on your way to Bouchon.
I too, like the duck taco at Mesa Grill, great place for lunch.

We are on the hunt for sugar pumpkins! These really look good, not just good to eat, but they look look good. Cool looking as a gift or on a shelf.

Asking me to cash out because there is a shift change. The current waiter and my soon to be waiter should just figure out the tip distribution tomorrow. It's (correct apostrophe?) hard enough to justify my expense report as it is, without having two bills from the same establishment on the same day (I may need comma lessons and that first sentence may be fragmented).

David Chang (this week, next week, who knows)