Category Archives: mastication

Fish are Jumpin’ and the Cotton is High

It’s terribly difficult to believe that yesterday was Labour Day, even if half the schools here have already begun and the fall season is writ large upon the sales floor at work. I’m not ready to put my linen, seersucker, … Continue reading

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“When you pinch me, try to pinch me where there’s fat!”

Recently, I had a craving to watch Tea With Mussolini. After all, one of il scorpioni is my spirit guide (Maggie Smith), another is Joan Plowright (who, after many years, I’ve forgiven for breaking up Larry and Viv), and it’s also … Continue reading

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Some Pig!

WWJD: I am about to roast a pork loin in a garlic sour orange sauce marinaded overnight.  My concern is that is will be dry when it is done.  Is there any way to make a pork loin tender?  I’m … Continue reading

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It’s okay, Burke, it’s organic…

Dear WWJD Writer: My husband recently subscribed to an organic fruit and vegetable delivery service. We received our first box of organic yummies: 1 pint strawberries (they’re gone) broccoli, 3 turnips, 3 stalks of rhubarb, 3 gala apples, 2 oranges, … Continue reading

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How would you like someone picking your apples?

Another query from my sister: Emile Henry makes a tarte tatin baker that has a top for flipping?  Is it really that difficult to flip over?  Have you ever had a bad experience with flipping a tarte tatin? As far as … Continue reading

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The Mother of All Cocktails

The Sazerac may well be the world’s oldest cocktail.  Created in New Orleans, where it is now the city’s official cocktail, it was originally made with Sazerac Brandy and Absinthe, plus a few shakes of local M. Peychaud’s bitters. When a … Continue reading

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Those Crazy Demoiselles

From my sister in Albuquerque: I’m not sure if this is the correct place to pose a question.  My brother once tried to make a tarte tatin from Julia’s “The Art of French Cooking” for an important family celebration.  I think it … Continue reading

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High on the Hog

Dinner tonight was an Asian influenced barbecue.  A pork tenderloin was marinated in a dry rub of Asian 5 blend mix, ground coriander, garlic powder, salt, pepper, ground ginger, brown sugar, and cayenne. To taste.  While it marinates in the refrigerator (the longer the … Continue reading

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Store-bought Marmalade, I call that very feeble

Well, I co-hosted a wedding party at work this morning, and as usual, it simply drained me.  I had no energy to cook tonight, so I made a simple dinner of Itatian sausage in a pepper and onion marmalade.  With … Continue reading

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Oeuf Noir… A Hard Boiled Story

I had a query this morning from someone (My brother-in-law, actually, who has a wonderful blog of his own: riemerland.com) who had a question about boiling an egg: It is the Bon Vivant’s distinct honor to be the first to … Continue reading

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