> > Sorry, it's a New York corporation, need I say more?
> > OK, could be worse, could be Connecticut-based.
> Tammany Hall being alive and well? But they upped sticks for 
> Bridgeport, CT!

Someone I know (I forget who) had a friend whose
family invested heavily, both emotionally and
financially, in Bridgeport. Mistake.

> > I haven't seen the appeal of Johnny Depp at all anyway.
> > Of course, I've not seen a full movie with him in it.
> > I envision him as a latter day Robin Williams; of course,
> > I've seen him in only one movie too.
> Robin was great. I've never quite gotten Depp's appeal either. 

De silly goostibus non est disputandum, something
like that.

> > > > You should use paper towels instead. They wash.
> > > Not for blowing my nose. 
> > And why not? Delicate nose, or what.
> It's OK once in a while, but they turn to sandpaper with repeated 
> usage.

But they wash.

> > > That would be unfortunate.  Baked goods require butter.
> > Lard works sometimes.
> Good old saturated fat. 

Saturated fat is as good for you as unsaturated fat,

> > > > No less peculiar. As in, why do anything at all on Christmas?
> > > It's a day off even if you don't celebrate, and some folks just 
> want 
> > > to go out.  
> > That's a lame explanation.
> It is however the explanation I get.  It's Tradition.

Well, that's silly too.

> > > Oh well.  It was a thought.  It's too bad you can't borrow a 
> Strad 
> > > from the local library the way you can a baking pan.  
> > Strads are essenially irreplaceable and mostly
> > uninsurable. You can't borrow a 20-karat diamond
> > from the library either.
> True, but a girl can dream. 

I pulled that number out of the air but looked it up
today and found that Kim Kardashian's engagement ring 
from somebody named Kris Humphries was 20 karats and
cost somewhat less than your standard Stradivarius.

> > > sell the good local ice creams too. 
> > There's something to be said for elegant ice creams.
> Not necessarily elegant, but good.  All I know is whenever I forget 
> and buy some from Stop&Plop, it hasn't been stored at the proper 
> temperature.

Stalactite ice cream, one presumes.

EDUARD PEYER'S ESCARGOT TERRINE
Categories: shellfish, Texas, hotels, starter
servings: 10 to 12

4 Tb unsalted butter
2 cn (4 oz each) large snails, drained
2 Tb finely chopped shallots
2 Tb finely chopped garlic
1 c red Zinfandel wine
2 chicken breasts, bones and skin removed and cut in chunks
1/2 c whipping cream
Salt and pepper to taste
1 c finely chopped parsely
1/2 c breadcrumbs, preferably from stale French bread
Fatback or slices of bacon, blanched

In a skillet, melt the butter. Add the snails, shallots and 
garlic and cook over medium heat until shallots and garlic 
have softened, 2 to 3 min. Add the wine and simmer uncovered
until liquid is reduced by half. Drain, saving the wine 
reduction.

Puree chicken breasts in a food processor, then blend in 
cream. Season with salt and pepper, then add the wine 
reduction, parsley and snails. Mix well, then blend in 
breadcrumbs.

Heat oven to 350F. Line a terrine mold with fatback or 
slices of blanched bacon. Spoon the puree into the mold, 
top with fatback and cover. Place in a high-sided roasting 
or baking pan, add boiling water to come halfway up the 
mold and poach in the oven for 40 to 45 min.

Remove from water bath, cool, then refrigerate overnight 
before serving.

M's note: this comes close to a WWTT recipe.

Eduard Peyer, Hyatt Regency Dallas via Chicago Tribune 7/5/87