Adventures in dining
“A local restaurant is hoping to reopen soon after closing last week due to numerous health department violations, including using mortar mixers and power drills to ‘mix up batter and beat eggs.’”
Joan Crawford at the Automat
From Sadie McKee (dir. Clarence Brown, 1934). Alone in the city and down on her luck, Sadie (Joan Crawford) visits the Automat.
Pancakes
Pre-Code, a cook flipping pancakes. Gotta be Childs.
Quaker Oatmeal Squares have returned
They are a sentimental favorite in our fambly (a food of a certain person’s childhood), so we’re glad to have them back.
Liverwurst’s long goodbye
Perpetual nostalgia beats listeria.
Doones
The Nabisco man hands us Lorna Doones.
Old Bay
“I admit there’s nothing I’d like more than for Old Bay to take over the world”: in The New Yorker, Casey Cep writes about what she calls “the greatest condiment in America.”
30-D, three letters
Chicken à la King in a 1957 ad.
The Proust aisle, revisited
Wal-Mart’s madeleines, surprisingly good.
In the Proust aisle
Madeleines in Wal-Mart.
Wild strawberries
I think I have finally figured out what interests the deer who visit the back of our backyard: Fragaria vesca, or wild strawberries. They’re why the deer appear so choosy as they browse the ground.
Moon-like
Paying a little more attention to the moon made me think about the moon-like flavor of the supper in a Ritz ad that I clipped some time ago.
New directions in eating
Khao soi.
A golden pig
I enjoyed an outstanding porketta sandwich last week, and it brought to mind somthing I hit upon a few months ago, a tax photograph of a Brooklyn pork store, Suino d’Oro.
Ringo as broccoli
“I’m 99 percent broccoli,” Ringo Starr tells AARP.
Mrs. Dash
Mrs. Dash is now just Dash, as I noticed when shopping this past weekend. The Mrs. disappeared sometime in 2020. That gives you an idea of how often I buy Mrs. Dash.
Vagaries of shopping (Premium edition)
Might someone have an idea why a store would be wiped out of Premium Saltines days before Thanksgiving? Is there some traditional dish that makes use of them?
Salad years
Macaroni salad? “Nobody’s asked for that in” — and then the employee stopped herself.
Brain food
What’s a saveloy?
Sardines, paste, pasta
Sardine paste, or pâté. And sardines with pasta.
Salomi and prosciuth
An Italian foods store in Calverton.
They’ve got an awful lot of Outback in Brazil
A Washington Post reporter investigates the popularity of Outback Steakhouse in Brazil.
A lost sauce
Aunt Millie’s.
Sill bitar after all these years
Sill bitar is Swedish for “herring pieces.”
Gray’s Papaya’s Nicholas Gray
The New York Times has an obituary for Nicholas Gray, the Gray of Gray’s Papaya.
“Sushi”
St. Louis sushi, so-called, is a plot point in this week’s episode of Somebody Somewhere. St. Louis sushi is, of course, not sushi: it’s pickle, cream cheese, and ham.
Figs and wasps
I’m not sure what I’d rather believe: that I didn’t eat a cookie with wasp parts, or that I did.
All ice cream, all the time
A 1925 advertisement touting Hydrox Ice Cream as a food you can live on.
Olives as cars
“Ann, you got some olives? The green ones with the red tail lights?”
Aldi and Garfunkel
Parsley, etc., all in a row.