Semi-stupid Tuesday questions, Mrs. Whatsit edition

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Russell Saunders

Russell Saunders is the ridiculously flimsy pseudonym of a pediatrician in New England. He has a husband, three sons, daughter, cat and dog, though not in that order. He enjoys reading, running and cooking. He can be contacted at blindeddoc using his Gmail account. Twitter types can follow him @russellsaunder1.

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42 Responses

  1. Avatar Saul Degraw says:

    I would basically like to eat everything cooked in Big Night and Eat Drink Man Woman especially the Timballo from Big Night. I’ve never seen it offered anywhere though:

    http://en.wikipedia.org/wiki/TimballoReport

  2. Avatar Saul Degraw says:

    Tampopo is a great movieReport

  3. Avatar James Hanley says:

    I met Madeleine L’Engle, briefly, in the 1980s, when she spoke at my college and had a sit down with our creative writing club. Literally the only thing I remember other than her face was how wonderfully nice and gracious she was.

    Now for my moment of shameful confession. I tried milk-and-Pepsi because I heard it on Laverne and Shirley. I was sure it would be atrocious, but I wanted to see just how atrocious. I loved it, and I still drink it upon occasion.Report

    • It is contrary to the non-judgmental nature of STQs for me to comment on how revolting that combination sounds to me.Report

      • Avatar James Hanley in reply to Russell Saunders says:

        It does, doesn’t it? But Ro you like root beer floats? The realization I came to is that milk and pepsi is just another dairy/soda combination. (We rarely had root beer in the house when I was growing up, but we had an endless supply of Pepsi, with no limits on our imbibing–shudder–so I more frequently had Pepsi floatshan root beer ones, and PepsiMilk isn’t that different, although not as good.)Report

    • Avatar Saul Degraw in reply to James Hanley says:

      How does the base nature of milk interact with the fizzy acidicity of Pepsi? Have you ever used coke instead of pepsi?Report

      • Avatar James Hanley in reply to Saul Degraw says:

        Milk neutralizes the fizziness, making the drink flatter than Pepsi alone. You control the amount of “sparkle” by the ratio of milk to Pepsi. If it feels too flat for your taste, reduce the milk/Pepsi ratio (less milk, more pop).

        I don’t remember if I’ve had it with Coke. I don’t really like the taste of Coke as well, so I very rarely drink it. But it’s similar enough to Pepsi that it ought to work; just a matter of taste. In fact I actually prefer to use root beer. I suppose someone with truly perverse tastes might even like Dr. Pepper (in fact surely milk could only improve that foul brew).Report

      • Avatar Saul Degraw in reply to Saul Degraw says:

        Would it surprise you that I like Dr. Pepper and Coke over Pepsi?Report

      • Avatar James Hanley in reply to Saul Degraw says:

        “No,” he said, shaking his head sadly, “not at all.”Report

      • Avatar LeeEsq in reply to Saul Degraw says:

        I prefer regular coke over regular pepsi but think that diet pepsi is superior to diet coke.Report

      • My wife is a coke person, while I’m a pepsi person. But we overcome those obstacles and make our relationship work anyway.Report

      • Avatar Kim in reply to Saul Degraw says:

        Lee,
        yes, most people hate new coke.Report

    • Avatar Brandon Berg in reply to James Hanley says:

      I put cream in soda because I thought that’s what cream soda was. Turns out it’s not, but it damn well should be.Report

      • Avatar Glyph in reply to Brandon Berg says:

        They say the recipe for Sprite is lemon and lime, but I tried to make it at home… there’s more to it than that.
        ‘Want some more homemade Sprite?’
        ‘Not ‘til you figure out what the fish else is in it!’

        -Mitch HedbergReport

      • It’s called an “Italian soda” then and I love it. Non-dairy creamers work better than cow’s milk, IMO, and I like the cream with a fruit flavor best. Plus, with that SodaStream device, I can make liters of the stuff.Report

  4. Avatar Tod Kelly says:

    I was in my early-30s when I read Iris Murdoch’s The Sea The Sea. At that point in my life, all of my cooking was purposefully complex: curries, thai dishes that required making pastes prior to cooking, sauces that features a dozen or more ingredients. I somehow equated “complex” with “good.”

    The opening scene of The Sea The Sea describes at great length the protagonist making lunch of a fresh sliced tomato and olive oil. Murdoch lovingly describes the joy of eating very simple dishes made from high quality ingredients. If someone had told me then I should try just eating a sliced tomato with olive oil I would have ignored them. But the writing was so compelling I went out that day and bought high end olive oil and a heirloom tomato; and with a little kosher salt and light pepper Imade myself a really delicious lunch.

    I enjoy doing complicated as well as simple in the kitchen, but that one passage for The Sea The Sea changed he way I look at cooking.Report

  5. Avatar Will Truman says:

    Hannibal has given me a hankering for fancy food (minus the human-meat, of course!) despite the fact that I am the sort of person that relished eating some scrapple today, and had Spam last week.Report

    • Avatar Tod Kelly in reply to Will Truman says:

      Ugh. I might actually prefer the humans to the Spam.Report

    • Avatar Road Scholar in reply to Will Truman says:

      I grew up eating something, usually for breakfast, that we called “liver sausage”. Mom made it from scratch with pork roast, oatmeal, and liver (I assume anyway) and… I’m not sure what else. It would all get ground up together, cooked, and poured into bread pans to make a loaf. The stuff would set (maybe it had gelatin in it?), then you would eat it by frying up slices in a pan, put it on bread and sprinkle a bit of allspice on top.

      It wasn’t until many years later that I figured out that was a variation on what others called scrapple. And it wasn’t until I moved to Connecticut that I actually found it in a grocery as Pennsylvania Dutch Scrapple. My wife wouldn’t touch it. It was made with cornmeal instead of oatmeal and she thought the color was revolting. More for me! 😉Report

    • Avatar Burt Likko in reply to Will Truman says:

      I made a diced-Spam omelette once. It did not need salt.Report

  6. Avatar dragonfrog says:

    Fried green tomatoes – I eat so many of these right after the first frost, when we’ve just picked all the tomatoes in a rush without regard to ripeness. Delicious!Report

  7. Avatar Mr. Whipple says:

    Don’t finger the liverwurst either.Report

  8. Avatar Mike Schilling says:

    The one that intrigues me is the beer milkshake from Cannery Row. Never tried it, though.Report

  9. Avatar Mike Schilling says:

    By the way, which L’Engle books would anyone recommend other than A Wrinkle in Time? Its direct sequels are all really, really, preachy (specifically, Christian, preaching.)Report

  10. Avatar LeeEsq says:

    I’d like to eat many of the meals described by Zola in the Belly of Paris.Report

  11. Avatar dragonfrog says:

    Oh, and, from Steppenwolf – bread with mustard and salt.Report

  12. Avatar Burt Likko says:

    Some friends, Natasha, and I went to Santa Barbara one weekend to have fish and chips from a hole-in-the-wall place that our friends seen Guy Fieri shout to the camera about on “diners drive-ins and dives.” It was damn good fish and chips but no seating.

    Not that I needed much of an excuse to take a day trip to Santa Barbara in the first place.Report

  13. Avatar Mike Dwyer says:

    Just happened to notice the mention of liverwurst in this post. One of my favorite foods in the world though I have never had it with cream cheese. Growing up with a German grandmother it was a staple.Report