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I will never patronize this restaurant. I have been reading Virbilla's articles and reviews for many years and I certainly hope this nasty attack will not cause her to be replaced. She was always fair in visiting a restaurant a number of times before writing a review.

I eagerly went to the first showing on Friday afternoon and loved it. Meryl Streep is always a wonderful actress, but her representation of Julia's voice was so accurate. Boeuf Bourguinon made a couple of appearances in the film, and I came home, got out my Volume I of Mastering the Art and found the recipe. I have cooked from the book, but have not done that one. When I opened the book, I discovered an inscription from two friends who had given the book to me at Christmas in 1976. At the end of the movie, it said that the book is in its 49th printing. After this movie, they may have to start on the 50th.

I think "brown" is the best secret. She continually stresses this. In the great Pasta Bolognese recipe, she starts by pureeing the onion, garlic, celery and carrots, then browning the puree before adding anything else. Later, when meat, tomato paste, etc., are added, everything is browned before continuing. And another advice with that recipe is to add lots and lots of water and cook down to concentrate the flavor. Recently she talked about chilling salmon filets for a period before grilling to keep the skin crisp. That's what immediately comes to mind, but I feel like I learn something every time I watch her.

Yes, I am watching every time she is on. I have picked up several "secrets of a professional chef." She really does teach some techniques/tricks which are not in the usual how-to-cook books. Brown is good!

I've always been quite annoyed with the food segments on the Today Show. Many times they show eight or nine dishes and then allot three minutes to get to all of them, along with silly things like one of the stars stirring something in a pan. And I was yelling "shut up" at the TV when the four women were all talking at once on this episode.

I just saw the Laos episode yesterday and I thought it was really wonderful. Maybe the best NR episode ever. The scenery, the great camera work, and Tony's interaction with the families -- first class stuff!

I love this show! It's great to have a new Food Network show by someone who is actually an expert cook. I don't mind her arm-flailing -- she's just enthusiastic. I hope FN doesn't try to "tone her down" to look like the other personalities on FN. Just let her be herself. She's great.

Robuchon's recipe for Puree de Pommes de Terre is on Page 205 of Patricia Wells' "Simply French" book that she did on the cuisine of Robuchon. I have not tried it -- and unfortunately was unable to get in to the restaurant when I was in Paris when the restaurant still existed. This recipe uses 16 tablespoons of butter to two pounds of potatoes -- how could that not be delicious???

Several years ago at a book signing, Bourdain said that he had been offered a big chunk of money by some people in New York if he would put his name on a restaurant, just hire the kitchen crew and then collect the money. He refused.

I just got the book and I think it is beautiful. Lots of great photos, and if you're a fan of the show, as I am, it's interesting to learn about the stuff that goes on outside of what we see on the screen and about the people who travel with Tony and put the show together. I am bummed, though, that it doesn't appear that he's coming to Southern California for a book signing. I have checked the calendar for November and December at Vroman's, the bookstore in Pasadena where he usually appears, and no Tony.

This recipe from Williams-Sonoma may not be what you are looking for, but it is very good. Chimichurri Sauce Ingredients: 3/4 cup chopped fresh flat-leaf parsley 3 TBS. chopped fresh cilantro 6 garlic cloves, chopped 1/3 cup red wine vinegar 1/2 cup extra-virgin olive oil 2 tsps. salt 1/2 tsp. red pepper flakes Freshly ground black pepper, to taste Directions: In a bowl whisk together all ingredients. Use immediately or cover and refrigerate for up to four hours. Bring to room temperature before serving. Makes 1 cup.

I have a wonderful book by Craig Claiborne called "A Feast Made For Laughter, Craig Claiborne's Memoir With Recipes." I don't know if it's still in print, but was published by Doubleday in 1982. It is memoir up to page 226, which is the menu for the famous $4,000 dinner in 1975. Next is a section called "My Recommended Cookbook Library," then "My One Hundred Favorite Recipes." I had forgotten about this book. I'm going to read it again. Good luck finding it.

There have been so many snarky and unkind comments about Rory's appearance re her gums, I can't help but wonder if that contributed to people voting against her.

Well, the Travel Channel is now owned by Cox Communications, no longer by Discovery. I will check with my "inside source" at Discovery again and see what I can find out.

My nephew's wife, who works for Discovery, said that Travel Channel has been bought by Cox Communications, for whatever that may mean.

Thanks for the info. This is almost within walking distance of where I live. I look forward to checking it out.

Russ, I'm sorry I missed your book signing at the Hollywood Farmers Market. I was expecting some kind of notice in the LA Times so that I would know when and where you were signing the book. Are you doing any other book signings in the LA Area?

I'm salivating! And planning my next trip to Paris. Thanks for the great photos.

What an impressive and inspiring story. Thank you Chef Jeff. Yesterday afternoon I heard Jeff interviewed on the Larry Elder Show on KABC in Los Angeles. His attitude is so positive and he is such a good role model for young people who have gotten off on the wrong foot in life. In the interview Larry mentioned that Cooked is now on the New York Times Best Seller List and that the book has been optioned for a seven figure amount of money for movie rights. The movie might star Will Smith as Jeff. I also thought of Bourdain when reading about Jeff. He also beat a drug problem by simply realizing that it was a very downhill path and deciding not to do it anymore. I will certainly be buying the book.

As someone who lives in LA, I agree. I was disappointed in this show. Roller derby and the Hawthorne SWAT team and a C-rated cafe in Thai Town. How about the Venice Boardwalk or the Hollywood or Santa Monica produce markets? Or El Coyote, a very popular Mexican restaurant that's been around for 75 years. (Have to say the food isn't that great, but the place is an institution.)

Any time I can read something new that Tony has written I'm happy, I don't care where it is. He's such a terrific writer. Just enjoy!

I cannot find a listing for the two PBS stations in this area (Los Angeles and Orange County). Neither KCET nor KOCE lists this show -- which I have been eagerly waiting for! If they don't carry this show, they won't get any more donations from me!

I first encountered the Moscow Mule at the Cock 'N Bull in Hollywood probably in the sixties sometime. It was always served in a copper mug. Unfortunately, some years ago the Cock 'N Bull was demolished and there is now an automobile dealer there.

I love my immersion blender. So easy to use to puree soup in the pot. I have a gorgeous copper fish poacher from Dehilleran that I dragged home on the plane from Paris about 10 years ago. I've never used it, but roasting a pork loin in it is a great idea. I agree that the up-thread-mentioned gadget for mincing garlic (which I had asked for on my Christmas gift list) is much more trouble than it's worth. I also "had to have" the fancy French mandoline -- and am rather intimidated by it. I guess I just need to get more practice. Not used yet -- but WILL BE! Chinois, deep fat fryer, Cuisinart ice cream maker

I've subscribed to Saveur since the very first issue. I think it's the best of all the food magazines because of its in-depth articles. I like to see the authentic recipes even if I must make some substitutions for unavailable ingredients. The source referrals are very helpful. I really hope Saveur retains it's in-depth focus. I have a three-year subscription, too.