zoramargolis

Vegetarian options have really jumped in both availability and quality. I prefer a meat substitute to a hot dog or a corn dog hands down. The texture and the taste is actually more appealing to me than a regular hot dog. Hot dogs (and all the renditions made with them) along with options like soy buffalo wings are less greasy and I find equally tasty. I think its the in-between ground for a number of people who are either minimizing their meat intake and/or looking for another form of protein. Most of the substitutes are fast and easy. For the past 3 years my boyfriend has been eating soy corn dogs with out realizing it was a soy dog until last month when he read the ingredients. Some of the current products are really good others are bad. Its the same with any item picked up at the grocery store or dependent on how the chef/cook prepares it.

You might take a gander at _The Omnivore's Dilemma_ by Michael Pollan, which is a brilliant look at the current state of food production and consumption in the U.S. I haven't yet found a manufactured soy or meat substitute product that I considered palatable--and my daughter is a vegetarian, so I have explored all manner of protein sources. But what Pollan says about the reality of these manufactured products is a real eye-opener. Anyone who thinks they are eating healthier food when they eat tofu-dogs or to-furky is deluding themselves.

Lunch today was P'tit Basque and Cabot cheddar, Vidalia onion, Dijon mustard and vine-ripe tomato on rye bread, pan-grilled in a mix of butter and olive oil. And canned soup. It's been a while since I've indulged in grilled cheese, but this thread inspired me.

When your cooking pallette, your spectrum of colors, the tools with which you have developed your skill and talent over many years consists in large measure of meat stocks, dairy products, eggs and meats, you better believe it is stressful to come up with a series of innovative and delicious dishes that contain none of them.

We've had a lengthy discussion before, involving a vegetarian's wish for more fabulous and varied options at the restaurants of his choice. To my way of thinking, it is akin to expecting a virtuoso celliist to pick up a violin and play Paganini. To an outsider it looks like it should be no problem--it's just a smaller version of the instrument that the virtuoso always plays. Yes it has four strings and is played with a bow, darling, but that is where the similarity ends. Throw that cellist with a violin in front of a demanding audience who have paid big bucks for their tickets, and you'd better believe it's going to be an emotional experience for that musician.

Banana coconut cream pie, by Susan Wallace at BlackSalt. Flaky crust, cold creamy custard, bananas and toasted coconut shreds on top. Heaven.

Here is another list of who's coming and what they are bringing. Kudos to crackers for collating all of the various lists. Those of you who have not yet committed to bringing something can PM me, and I will add your contribution to the list.

agm and NotQuickDraw: roast pig

Barbara: red velvet cake

BBhasin (poss.)

bbq4me+1: lumpia with finadene sauce; grilled chicken

Billy deLion: plates; water

Bilrus: red ranch chili with pork shoulder

bonaire +1: corn chips; dip; beer

brr+3: cheese; bread; beer

Camille and Beau: Italian chicken salad; brownies; lemon cake

Capital Icebox

Catherine+1: vegetarian chili

Chica Grace: Cuban rice and beans

cjsadler&txaggie: beef chili;cornbread;wine;beer;ice

clayrae+1or2: Prosciutto&artichoke schiacciata, guacamole:

Crackers+1: chicken chili with toppings

Crescent Fresh+4: roast pig; paper plates; paper towels;

Cucas87: Spicy roasted sweet potato salad;roasted corn salad/avocado;wine

Dame Edna: zucchini

DanielK+?: soccer equipment

Demvtr+1: tofu in curried coconut milk; eggplant entree

Escoffier: water; trash bags

ferment everything

goldenticket+1

Gubeen: key lime pie

Heather+3: juice; milk; soda; two-burner stove

hm212+2: New York style Texas chili; brownies

Iliane+1: thermonuclear beef chili; corn sticks;beer;

2-burner stove; chafing dish

Jacques Gastreaux: roast pig; smoked pork butt chili; 2-burner stove

Jamie Stachowski: roast pig

Jlock

JoeH+1: shrimp remoulade

Johnny Rooks: roast pig

JParrott: wines; corkscrew;ice;ham

JPW: slaws; assorted wines

Lackadaisi

LaShanta+1: red velvet cake

Legant

Malawry: butane burner

MBK

MC Horoscope+1: Sausage and cabbage jambalaya

Mdt: roast pig; cornbread;pate'

MeMc: chow-chow; something to drink

Mktye: bacon buns; mystery bread

Monique DC

Nadya

NCPinDC: crudites; apples; s'mores

Pat+1: noodle-cheese casserole; turkey chili with beans

Porcupine+1: chili; steam tables; serving spoons;water; two-burner stove

RaisaB: pig roaster; two desserts

Rissa P: corn bread

rvanrens+2: beef skewers

Scott Johnston: collards; deviled eggs; cigars

ScotteeM: green bean salad; sauces for pork

Shogun

Spiral Stairs+1: cinnamon-poached pineapple

Starfish: assorted booze

StephenB: deviled eggs

Synaesthesia+1: Platanos maduros (poss. with black beans)

Treznor: bbq sauce

Tripewriter: Cincinnati chili with five-way fixins

ustreetguy: plastic knives, quart ziplock bags; plastic wrap

Walrus: mystery dish

xcanuck+1: smoked salmon; beer;chili with cubed meats

Xochitl10: chocolate marble cake; New Mexico tortillas

zoramargolis: roasted tomato-chile adobo; mustards

Grilled, spice-rubbed hanger steak

Braised kale and turnip greens

Potato and celery root mash

2005 Mollydooker Two Left Feet

The Dionne Lucas Cookbook recipe I used for rolled, stuffed boneless leg of lamb, which called for pork sausage in the stuffing. Well, if I had spent a moment thinking, I would have realized that the only way that raw pork sausage stuffing was going to get cooked, is if the lamb were well-done all the way through. Since the French like medium-rare lamb (so do I) I decided that she must have meant COOKED pork sausage in the stuffing, just forgot to say so. I ended up slicing the lamb and putting it into the broiler to cook the stuffing. One of my dinner guests pulled the stuffing out and didn't eat it, even though it was cooked.

Okay--here's the latest list of who is coming and other than the pig roast and chili cook-off, other food being brought. Please also note the posting I made this morning about picnic supplies that we need.

(Thanks to JG for alphabetizing the list.)

agm and NotQuickDraw

Barbara

BBhasin (poss.)

bbq4me+1

Bilrus

brr+3

Camille and Beau

Capital Icebox

Catherine+1

Chica Grace

clayrae+1or2

Crackers+1

Crescent Fresh+4

Cucas87

Dame Edna

DanielK+?

Demvtr+1

Escoffier

ferment everything

goldenticket+1

Heather+3

hm212+2

Iliane+1

Iliane+1

Jacques Gastreaux

Jamie Stachowski

Jlock

JoeH+1

Johnny Rooks

JParrott

JPW

Lackadaisi

LaShanta+1

Legant

Malawry

MBK

MC Horoscope+1

mdt

MeMc

mktye

Monique DC

Nadya

NCPinDC

Pat+1

Porcupine+1

RaisaB

Rissa P

rvanrens+2

Scott Johnston

ScotteeM

Shogun

Starfish

StephenB

Synaesthesia+1

treznor

Tripewriter

ustreetguy

Walrus

xcanuck+1

Xochitl10

zoramargolis

Picnic Potluck Contributions other than pig, chili and fixin's

Appetizers/snacks/finger food

Now Notorious Deviled Eggs with Caviar: StephenB

never will be famous curried deviled eggs: Scott Johnston

Pork lumpia +finadene sauce: bbq4me

Cheese and bread: brr

Crudites:NCPinDC

Corn Sticks: Iliane

Shrimp remoulade: JoeH

Prosciutto and artichoke schiacciata, guacamole: clayrae

Sides/salads

Spicy roasted sweet potato salad; roasted corn salad+ avocado: (veganx2): Cucas87

Zucchini: Dame Edna

Corn bread: Rissa P

Green bean salad with pecans & blue cheese: ScotteeM

Saffron rice and black beans a la cubana: Chica Grace

Slaw(s): JPW

Platanos maduros (poss. with black beans): synaesthesia

Collards: Scott Johnston

Italian chicken salad (no mayo): Camille-Beau

Main course

Meat-

? grilled chicken: bbq4me

Homemade smoked salmon: xcanuck

Grilled beef skewers: rvanrens

Sausage and cabbage jambalaya: MC Horoscope

Vegetarian

Noodle-cheese casserole: Pat

Tofu in curried coconut milk; an eggplant entree: Demvtr

Desserts/sweets

2 desserts to be named later: RaisaB

Red velvet cake: Barbara

Red Velvet Cake: La Shanta

Apples, s’mores: NCPinDC

Brownies: hm212

Chocolate marble cake: Xochitl10

Lemon cake, brownies: Camille-Beau

Beverages

Wine: Cucas87

Wine: JPW

Wine: JParrott

Canadian beer: xcanuck

Beer: brr

Beer: Bonaire

Water: Porcupine

Water: Escoffier

Juice boxes, milk, soda: Heather

Sundry sorts of booze: Starfish

Case of White Hawk IPA: Iliane

Misc.

Bacon buns; mystery bread: mktye

New Mexico tortillas: Xochitl10

Cigars: Scott Johnston

Sports equipment: DanielK

Please PM me with additions or changes to these lists.

BlackSalt has wood grilled sardines as an appetizer. If you want to buy the fish and cook them yourself, A&H

Seafood on Bethesda Ave. in Central Bethesda has them. (Next to European Motors Mercedes dealer and the Bethesda Crab House, around the corner from Strosnider's Hardware.)

Braised chuck roast, marinated x 3 days in a cooked wine marinade, with mushrooms, scarlet turnips, cippolini onions and golden beets

Polenta with fresh corn

Green beans with roasted garlic and lemon zest

2001 Dom. La Monardiere Vacqueyras

Peach Crisp

Our estimable Organizer-in-Chief (Crackers) has completed an inventory of supplies on hand, and determined that we are need of the following items:

sturdy paper plates (200)**

paper towel rolls (4-6)

disposable table cloths to fit long picnic tables (10)**

plastic knives (100)

quart-size zip lock bags: one box

large, heavy duty trash bags (10)

plastic wrap (one roll)

foam or heavy paper bowls, 8-12 oz. (50)

**These items should be contributed by someone planning to arrive in time to help with setting up (yes we need help with setting up)

If it's not on this list, chances are we already have enough.

If you can bring something on the above list in addition to the contribution you have already promised to bring, please indicate by posting in this thread. That way, others will know what is already covered.

I've been getting lots of additions to the food contributions list, and will be posting the current list later today. This event is shaping up to be a LALAPALOOZA!

It’s simply not as complex as those I've had at Balthazar in New York or La Coupole in Paris or Au Pied de Cochon in Montreal.

When we went to Au Pied de Cochon in Montreal this past June, we were standing in line waiting for a table, and watched the waiters set a five-level plateau at a four-top of young men. They had to stand up to eat, it was so tall. There was an abundance of iced shellfish and mollusks on the lower levels, and cooked or fried things on the upper levels, like lobster and crabs. Mama mia! It was a jaw-dropping display. When we were seated and given menus, we were astonished to see that there was an even larger, six-level plateau available--for more than $400! Jonathan settled on the single, which was a generous-enough selection of oysters, cockles, shrimp, crab, sea snails, etc. on ice. I had foie gras. We didn't rush through our meal, but even so, as we were leaving, the four-top was still working on their plateau.

John--you've become to Chef Zhang somewhat like the people who used to follow the Grateful Dead and the Phish around the country, attending all of their concerts. And so familiar with the material that the slightest nuances of change were celebrated. And here I was thinking that driving to Fairfax for dinner was a big shlep! I presume that you told him that James has moved to Beijing.

I just got rid of an evil cherry tree, my wife would not permit me to keep the wood.

This is a real tragedy. I hope you gave it to someone with a stove or fireplace. Cherry is a hardwood that burns beautifully when it is dry and gives off major btus like oak does. We put in a Jotul enameled cast iron stove a few years ago, and it provides a fair amount of our winter heat. We have never bought firewood --we scavenge from downed trees, cut and split it. A fallen or cut cherry tree is a bonanza. We got a lot of cherry after Hurricane Isabel and that's pretty much what we burned all last winter.

Braised sauerkraut with riesling vinegar*, juniper berries and caraway seeds, Eco-Friendly pork chops, bacon and frankfurters

Quince and Vidalia onion compote

Roasted beets

Roasted garlic mashed potatoes

2005 Sherwood Estate NZ Pinot Noir

*the braising liquid also included dry vermouth and chicken stock

This meal was an improvisation. I pulled out the package of pork chops and realized it was too small a portion for two, so I started thinking about how to enhance it. I had a can of German sauerkraut from Rodman's, and put it together with franks and bacon I had on hand, leftover beets and mashed potatoes from two nights ago. I thought--"pork, cabbage, potatoes, gotta have apples." Except I can't eat apples, but I had gotten some quinces at Balducci's today. I would have had a bottle of riesling with this, except I didn't think about what wine to drink until it was too late to chill some in the fridge. The NZ pinot was delicious, and a really good QPR at $15--recommended by Ben Giliberti a couple of months ago in the Post, and it paired really well with the pork and everything else. Funny how a last minute, off the cuff meal can sometimes be tastier and more satisfying than a carefully planned and executed one.

You bring up one of the great challenges of a multi-course, formal-(ish) meal -- choreographing the cooking. Who entertains the guests, who clears, whose cooking which future course and whose plating the next one? This is a strong argument for group marriage.

Or for hired temporary help. Neither an option for me, unfortunately. But I sometimes have shared meals with friends who bring one or two of the courses, and who help clean up.

Why ten? Most recipes are written for four or six, so eight or twelve people would be an easier scale.

Ten is the maximum number I do--I prefer eight or fewer. But the reason has nothing to do with recipes. It has to do with the number of chairs that will fit around the table in my tiny house, the number of plates, bowls, wineglasses and cutlery I own before things get really mismatched and funky looking. I prefer not to put kids at a separate table, but sometimes that works better or is necessary--rarely, now that my daughter and her friends are older teens who can hold their own in an adult dinnertable discussion.

I tend to do multi-course meals-- wine and snacks while everyone is gathering and I'm putting the finishing touches on the meal, then a first course, main, salad/cheese, and dessert. Sometimes I serve "family style" with the food on platters that get passed around, and sometimes individually plated. The latter is a bit more stressful with lots of people smooshed around the table, because I'm aware that the first person served's food is probably getting cold while they wait for everyone else to get served. And one of the (female) guests invariably volunteers to help me serve because "the host" is sitting someplace at the table where it is hard to get up and/or he is involved in discussion with our guests and it would be unduly provocative to call him into the kitchen and remind him that I had asked for his help. <sigh>

I often grill, so I can be the energizer bunny, going outside and getting things on the grill while my guests are eating their first course, and then off the grill and rested and sliced, etc.

Despite the fact that it is somewhat stressful, I derive satisfaction from cooking and sharing food with friends. It's a bit like producing a "happening"-- the pleasure is in creating a memorable experience for others.

I bought Humboldt Fog at our new Giant in Haymarket this past weekend. I don't remember the price per lb, but I ended up paying about 17 for an entire piece. They have a fairly large cheese department at this store. So if any of you live out here in the boonys (Jake), you know where to go.

I love Humboldt Fog, but I gotta admit this makes me concerned. If this California cheesemaker is producing enough of this cheese that it is being sold by a huge supermarket chain on the other side of the country, how much longer can we call it truly "artisanal"?

I like what I like and don't like what I don't like. Sometimes I'll try somthing I've never eaten before, sometimes I won't--depends on a whole host of things. Since I'm no longer a child, I don't think it's polite to tell me 'how good something is if only I would try it' or insist that 'I'll like it this time in this particular preparation.' Nor am I interested in some dinner time exploration of my psyche, childhood experiences, fears/insecurities and how they relate to what I eat now.

I'm sort of surprised that guests don't get invited back if they don't eat something you presented them with (regardless of the reason). If they're a good friend, I'll invite them back. I know enough not to serve them the same thing I did last time, and I'll probably try to get some info on what they will/won't eat. I'm probably just too grumpy, but there are too few people I like in the world. When I start eliminating dinner guests (who are friends) based on their food preferences, the circle of friends around me becomes altogether too small.

Thinking about and exploring the possible historical roots of one's behavior, whether about food or anything else, is not something to undertake as if it were social dinnertable chit-chat. Sometimes a good friend can be the right person to listen and give cogent feedback, sometimes it is best done alone, or with the help of a professional. Personal growth works only when change is desired by the person in question, rarely when compelled from outside. But I read in at least one of the posts above, someone aware that they were trying to manage a number of food issues and still be able to participate in a DR tasting meal. I had a discussion about this today with someone who travelled in Europe with food-phobic family members, and what an ordeal it had been to find places where they were willing to eat--unlikely that he will ever repeat the experience.

Humboldt Fog was at least a dollar less per pound at Cowgirl.

Heather--I got some Humboldt Fog at the Takoma Park Co-op last week that was four of five dollars cheaper per pound than I have seen it in other places. It was shrink-wrapped in plastic, but was in good condition.

It appears that Nigella has a new show on the Food Network that's presumably based on her Feast book. It premieres this Sunday. VERY excited.

I heard her being interviewed on the radio--Diane Rehm's show IIRC. It was interesting to find out that she is Jewish. I shouldn't be, but I am surprised when someone with a strong English or Southern accent turns out to be a member of the tribe.

Strong second on the use of parsnips. They add a sweetness and depth to the stock far beyond what the carrots alone will lend. But Zora, where is the head of peeled garlic cloves?

I don't like to put garlic in chicken stock. If I want garlic in the dish where I am using the stock, I will add it later. But there are a number of applications for the stock where I don't want the flavor of garlic.

Umm...I might be alone here, but don't most of us (more enlightened ones at least) not enjoy "chewy meats, gritty berries, rubbery cheese or mushy tomatoes"?

There's a big difference between rejecting food of poor quality and having food prejudices. Why waste the calories eating bad food? Unless you are starving, of course. But to the picky, finicky eaters out there, I would like to say this: perhaps it would be a good idea to question irrational beliefs, confront your fears, and work to change habits of eating developed in childhood that limit your enjoyment of life as an adult. Change is possible. It doesn't mean that you will love every food equally, or even like absolutely everything. There is a world of deliciousness to discover out there, and you are letting your fears prevent you from experiencing a lot of pleasure.

What kind of ratio do I need to look for as far as carcass/water. Will one chicken carcass for 4-5quarts do? Also i love the storage ideas. Looks like Sunday is going to be a perfect day to stay inside, watch football, and make stock.

Use enough water to completely cover your chicken and veggies. The stock will reduce as you cook it. My standard chicken stock ingredients:

Whole chicken and/or chicken backs + any necks, wingtips hanging around in the freezer

A package of chicken feet, if I can get out to one of the Korean markets (add flavor and body--look creepy rolling around in the pot)

White wine or dry vermouth-- at least a cup,up to a whole bottle, depending on how much stock I'm making.

An onion or two, cut in half but unpeeled (the skins add depth of color to the stock) stuck with a few cloves

A couple of carrots, peeled and cut in large pieces

Two or three stalks of celery, with leaves

A leek (mostly white part)

Parsnip, peeled and cut in large pieces

Bay leaves, stalks of parsley and fresh thyme

A few whole allspice berries

A dozen peppercorns

Alright, I'll admit it! I don't care for tripe. There, I said it. <phew>

Me, too, Mark. Regardless of whether it is in menudo or a la mode du Caen, I don't like it. Tripe and alfalfa sprouts are pretty much the only things I don't like. Oh, yeah. Smelly tofu. I'll take a pass on that after I tasted/smelled it at Bob's 66. I did try it, though.