voyager

Cheese is difficult. It is alive and constantly morphing. Like they say you never dip your foot in the same river, you never eat the same cheese. We've had cheese that was very disappointing that we somehow neglected to toss, only to find it buried in the cheese bin later, now ethereal, if a little stinky.

I know better than to advise this group, but we really like Piccino in Dog Patch. Kind of reminds me of early Delfina. I have had excellent pastas, pizzas, meats. Rather noisy as are most popular places now. Sweet service.

There is little sadder than a creme brulee or creme caramel with interior tunnels and pocks on the outside walls. Such a waste of good product.

I misspoke. I guess what I meant was that some mold occurs that has become traditionally acceptable as opposed to that that, with no credentials, makes itself at home in your refrigerator or fruit bowl or bread box.

However you define it, I get silken custards by cooking them on a rack over barely simmering water. Similarly, baked custards at 300F. It takes a long time but well worth it.

My very uninformed standard is "does it taste like mold". Intention mold, in my experience, doesn't taste bad, eg brie, salami. But anytime I taste the musty-dusty funk of decaying food, I need to chuck it.

Absolutely toss. On account of the crab, not the mayo. Today's commercial mayo has so much acid in it, as well as sterilized eggs, that it is no longer considered a cause of spoilage. It's the other ingredients that become toxic.

Apropos of nothing, I’ve always been astounded that no one on the prosecution team knew that glove leather shrinks substantially after being wet.

Hello, Lippy! So great to hear your voice!

The mind boggles picturing those seated at adjacent tables.

Maybe Karma is for real. We can hope.

The last time I was in Florida it was 28F In February.

The problem is that history defines which it is.

More truth than poetry or jest. She is right about bookcases. Loma Prieta emptied our extensive living room shelves. Paradoxically, upstairs cases that were aligned on the opposite axis held their contents while each moving 6 inches north.

My older brother was living in Alaska for that one. It "gave him religion", not that it was apparent afterward. I was born on the Central California coast so grew up with medium sized ones. Was taught to dash to a door frame. Now they teach you to "duck and cover", probably because there aren't enough door frames to go around. During Loma Prieta, I was firmly wedged in our back door, with dual egress.

Wow!

Went to our foothill sanctuary for some spring weather. Got it, but not as hoped. It started snowing as we arrived and dropped 4" in an hour. Husband shoveled the deck, but this fell overnight. It's snowing now. I was planning to pop down the hill to the village store for eggs, but that's so not going to happen now or maybe for several days as our road is not high priority of the snowplows.

This is brilliant! Works for travel to friends, to a vacation house...

Sure, it's not local but you can usually source Washington State dungeness for many months that our harvest is shut down. A small sacrifice to ensure the long range health of our crab and whale populations. When push comes to shove, my "corner store" offers picked New England crab to fill the irrational panic whim.

We've lived in our current home for 47 years. Turn of the century neighborhood of big unattached houses, back yards. Little turnover but massive renovations when houses are sold. On our block we have two Chinese and one Indian family, two venture capitalists and the city's best orthodontist. Husband jokes that we live in a better neighborhood than our neighbors because we don't have any poor white trash nextdoor.

Good grief! I went to school with his brother but never connected the two.

@MitchW Love your choices!

You here all week, right?

Same here. Google is the friend to more than callow food writers.

He who wrote about the disintegration of magazine/book editing. As in “Bright Lights, Big City”. Some 40 years ago.