jgm

In doing some poking around, I've learned that Anthony Bourdain has "The Nasty Bits" coming out about the same time Michael Ruhlman's book will be released. Amazon's offering a two-fer that I just might take advantage of. The knife book is still a year or more away. (For those who may have missed it, our own Chad Ward is writing a book on kitchen knives.) I'm somewhat limited in that I try to find books that are available on audio. My eyes have some problems, which are exacerbated by working at a computer all day. If I can't find audiobooks (usually on Audible.com), I will buy the print version, but I have to keep myself from reading too much at once, lest I end up with Fried Eyes Syndrome. But I'm getting some good ideas here. I really want to read The Perfectionist, but it's not out on audio. Guess I'll just have to break down and get the print version. Has anybody heard whether Amanda Hesser is working on anything? I've read two of her books and really, really enjoyed them.

I'm currently reading Julia Child's memoirs, and plan to start on the new Gael Greene book after that. And then, there's nothing on the agenda, and I'm getting worried about that. What is new out there that I may be missing? What's Michael Ruhlman working on? How about Ruth Reichl? (Yes, I've read Garlic & Sapphires. Loved it.) Amanda Hesser? others?

I voted for Reggie, but I would have been happy if either he or Guy won. I'm looking forward to seeing what he'll come up with. Actually, I'm kinda disappointed I won't get to see Carissa Seward's "Simply French" program. I think I would have really enjoyed it.

I've done a little of it in the past, and would like to do more. A few years ago, I was making lemon marmalade often, and had many friends who were grateful for the occasional jar. I have lost the recipe, but I think I'll see if my sister still has her copy. A few years ago, my sister, who lives on a farm and has access to various fruits through friendships and bartering, made a batch of grape jelly that was to die for. It had a more intense, lovely grape flavor than anything that ever came off a grocery store shelf. If I can find grapes for less than $4 a pint, I'll be following in her footsteps this year.

And I think we should remember that this is TV. Stephen is being kept around for the purpose of creating tension and bringing back viewers. If this final contest were between Dave, Lee Ann, and Harold, how exciting would it be? Not very --many of us would be content seeing any of the three win. We're tuning in, gang, because we're either pro-Steven or anti-Steven. And that's the way the show's constructed. If it were purely a contest, not a televised contest, I think other decisions would have been made, and for other reasons.

I just tried this recipe, and it was awesome! I started with less-than-optimal ingredients: last summer's roma tomatoes, vacuum packed and frozen. When thawed, they were a soggy mess. But I seeded 'em and cored 'em anyway, seasoned and baked as directed, and put them through a food mill. Even though I counted out 20 tomatoes, I think I had an overall lower volume, due to the liquid lost in the freezing and thawing process. I ended up with only about 1/2 cup of sauce, so I didn't bother to add the wine to it and cook it. Even then, it had a rich, very tomato-ey flavor, and I do not find it lacking in flavor at all. Looks like we're having spaghetti this weekend, since I'm dying to pick up fresh tomatoes tomorrow and try this again. This recipe/method is definitely a keeper. Do you ever add meat to it? If so, do you use beef or sausage? Anything to do other than brown it and add it in? jsolomon, your fiancee is one lucky woman! Thanks for the heads-up on this. We're putting out 10 tomato plants this year. Wonder if that will be enough. . . ???

So how much time do you spend in the South? That's where most of them are! My (southern) momma always said "You'd better hope you don't get everything you pray for." Remember that these ladies have many fine qualities, but they always get what they want. Always.

Just wondering... I wonder if one batch of tomatoes could be reduced down significantly, over low heat, to produce a tomato paste type sauce. If so, some of that could be added to a regular homemade sauce to make it more tomato-ey. In other words, homemade tomato paste + homemade tomato sauce. Your thoughts? Your experiences?

I was underwhelmed by the flavor and overwhelmed by the price: $2 a bottle.

I've not been a Stephen fan most of the way through this, and I'm even less a Stephen fan after last night. All the way through this show, Colicchio et al have hammered the same idea at these contestants: it's not about the food (or the wine), it's about the customer. Begin with the end in mind. And Stephen demonstrated last night that he still doesn't get it at all. If I'd been one of the diners in his restaurant, I would have had a lot of trouble corraling my inner bitch. (She tends to pop up when I'm hungry and I can feel my blood sugar plummeting.) I'm afraid I would have told him I don't care where the damn wine comes from, or how the climate affects the grapes; my food's getting cold and that's a major problem. If this guy doesn't figure out how NOT to be so full of himself, he's not going anywhere in the food world or anywhere else. Which would be a shame, because he obviously has quite a bit of talent.

This may need to become a national eGullet research project.

If it's a sauce designed to be used "as is" on pasta, etc., such as a spaghetti sauce or a marinara sauce, I've never found one in a jar that I've liked. I have friends who use these sauces as starting points, and add various seasonings, etc., believing that they're taking some sort of tasty shortcut. I've never tasted what they've produced that way, but I don't see the point, when one could start with a plain tomato sauce and just season from there. I do buy small cans of plain tomato sauce for making meatloaf, but that may change since I received a food mill from Mr. jgm for Christmas, and 10 tomato plants are planted, just waiting to thrill me. Plain tomato sauce, since it's meant to be one of several components in a dish, is fine when you don't have homemade.

The mushroom butter and the roasted tomato butter - are you chopping these ingredients really fine, or pureeing them first?

What a great thread! I've never done this; often thought about it, though. A couple of questions: How long do these tend to keep in the fridge? How long in the freezer? How do you store them; in containers, or in a log wrapped in plastic wrap, or ...? Anything else I should know?

My, my I had almost forgotten! I did go to "charm school" for awhile. It ended with this conversation: Me: "We had a lot of fun at charm school today!" Father: "Really? What did you do?" Me: "We learned how to gracefully climb out of the back seat of a Mustang." Father: "You don't need to know how to get out of the back seat of a Mustang. You'd better not be getting into the back seat of a Mustang." Although my husband is in the process of restoring a '67 ragtop, I am now to old to get in, or out, of the back seat of a Mustang --without help from a crane. Life is just full of missed opportunities, isn't it?

I am a failed GRITS girl. My poor mother tried her best, but she never did make a lady out of me. I try hard to mind my manners, but politics and making a point often get in the way. In college, I had a pair of jeans with a hole in the butt (a true GRITS girl would never say "butt"; she would say "bottom"), and I wore them every time I came home. My father never did catch on that it was the same pair every time, and every time, as I was leaving, he gave me money for new clothes. And that makes me a GRITS girl in spirit, if nothing else. GRITS girls know how to get what they want! I do, however, put on lipstick every morning, and leave a lipstick imprint somewhere on my sleeping husband's face when I kiss him goodbye. And I passed my grandmother's GRITS girl test: I can make a piecrust without measuring ANYTHING.

So much for giving people the benefit of the doubt, and always assuming the best. . .

Could it be they hired Chad to write that for them, and he simply gave them the same copy? Even the picture is the same.

Would you report back to us on your results? I'd love to make this, also, and promise to think loving thoughts about your Great-Great Grandmother and her descendants.

Artichoke risotto sounds heavenly! Would you post the recipe to RecipeGullet? pretty please???? with parmagiano-reggiano on top?

After reading this thread, I picked up a couple of bottles today, and it's fabulous! My husband couldn't understand what the big deal was, until he tried it. Now he's raving about it! (And we're not even Jewish...)

One of my favorite ways to fix carrots is to peel them, and then use the peeler to make long, wide, thin "noodles." I cook them in a pan with a little water until they're soft, drain, and plate them in individual servings like a serving of pasta. Top with a dollop of sour cream. Various seasonings can be added during the cooking process, or immediately after draining, as you like.

This topic is one that is near and dear to my heart, because I am a secretary -- the clerical equivalent of waitstaff. Certainly there are significant differences between the two positions, but similarities also exist. After a particular incident, my sixth grade teacher, with fire in her eyes, pulled the door to the classroom shut and proceeded to tell us what she thought of our behavior that day. Her final words were something I've never forgotten: "Integrity is measured by how you behave when no one's watching." One's behavior toward waitstaff, clerical staff, janitorial staff, etc., is close to "no one's watching" because these are the people who have the least power. No one who "counts" is watching. How can I say this... I consider a person's behavior toward anyone who is lower on the socioeconomic ladder, a measure of their integrity. It doesn't matter whether the person is a CEO, a middle manager, or a secretary. There's always a pecking order of some sort. One of my previous positions was working for an attorney who is one of the most brilliant people on the planet. (Seriously.) He is active in a religious/cultural community that is known for its service and humility, and well-respected in these parts. He is revered by peers and clients to be "the world's nicest guy." His secretaries, behind his back, call him "asshole." Needless to say, he goes through two or three secretaries a year. As far as I'm concerned, his integrity level is near zero.

Somehow, the idea that fast-food employees are making their own concoctions, restores a little bit of my faith in mankind. Bravo to them! Obviously, it's not going to produce 4-star food. But I applaud their inventiveness, their creativity, and their spirit.

Looks like you nailed it! I was a little surprised. Although I have not expected her to win, I thought Miguel totally blew it this week. Okay, so he made a mistake with the sorbet. Throwing a hissy fit about it was out of line. His inexperience is showing. I really expected him to be the one. His confrontation with Tiffany was out of line; obviously she's entitled to her opinion, and obviously, she's not a judge. So who cares what she thinks, in the long run? It's no more important than what any other contestant thinks. I wish Dave could pull his act together. His self-loathing is getting in the way of his talent; IMHO he deserves to have more confidence in himself. A good therapist is needed here. I think the contest, in the end, will be between Stephen and Tiffany. He's apparently the best cook of the group, and definitely the worst human being. I'll be pretty irritated if he wins.