Chris Amirault

I'm a big Oleana fan. It's been my go-to restaurant in Boston for a while, save for Monday nights when it's closed, when I often head to Chez Henri.

I just corned some brisket and, while doing so, discovered that my entire family apparently hates corned beef. We'll get into that craziness in another topic, but, meanwhile, I've sliced up about half of it for some sandwiches on rye with good mustard and a half-sour for my lunch this week. I'm thinking that I'll use the rest of it in corned beef hash to have with poached eggs, something I adore but have very rarely, only at one restaurant that barely meets my standards for hash (the embarrassingly named J. P. Spoonems in Cranston RI). So I'm looking for a definitive home recipe for corned beef hash, one that uses "fresh" (not canned) corned beef, that includes merely meat, onions, potatoes, and possibly herbs or spices, and is cooked to produce crispy bits mixed into a hash in which retains distinct components of each of the three central elements. I've turned to my cookbooks, and here's what I've found: As is their wonderful wont, Jane and Michael Stern, in Real American Food, follow the New England standard: cut up last night's boiled dinner, render some salt pork, and "dump in chopped dinner." Crustify it in a cast iron skillet over medium heat, flip, cook other side, serve. Craig Clairborne, in the NY Times Cookbook, gussies it up with celery (heresy), green pepper (idiocy), and parsley (lunacy). The Rombauer/Beckers in Joy of Cooking follow the Sterns and stick to the basics -- though they're in the parsley camp as well. Mark Bittman in How to Cook Everything adds liquid, suggests a non-stick pan, suggests broiling in another pan when the non-stick pan doesn't work, and, bizarrely, omits onions. The Gourmet Cookbook uses russet potatoes, red bell peppers, and cream. They might as well call it slithy toves after all that. Jean Anderson in The Doubleday Cookbook adds parsley (I give up) and, to compensate for underseasoned corned beef, no doubt, Worcestershire sauce. There's near universal agreement that the potato:beef ratio should be 1:1, that the potato cubes should be 1/2 inch, and that pork fat and/or butter is, as always, your friend. Other than that, it's a mostly freak show out there. I'll be going for a basic beef, onion, and potato hash with salt, pepper, and whatever lovely fat I can find around the house, and I'll try to document it here. But there are so many issues to decide: dice or shred the beef? what kind of potatoes? how well does it freeze? will one's grandparents roll over in their Maine-clay graves if you add fresh thyme? What's your say on the matter?

That's right, I think, Erik: it's not classified as something the state alcohol regs care about at all. Either that or, well, I have a particularly friendly pal at that store.

An oil/candy thermometer that attaches firmly to the side of the pot and can be read from any angle. A potholder that doesn't suck in some way or another. A well-designed bottle brush that's at least a foot long. An anti-griddle and an immersion circulator priced for the Target crowd.

Since it's non-alcoholic and therefore not covered by state distribution laws, I've found that a friendly conversation with your local liquor store owner, accompanied by a piece of paper with the relevant information written on it, has gotten it on the shelves around these parts. Here in RI, the location that currently carries it is Another Liquor Store [sic] on Warwick Ave in Cranston RI.

This is, of course, great news. I've already placed my order. Nick and Grant, can you tell us a bit about what we can expect in the book? From the website, I can see that "book" is not really accurate; the multimedia materials of the Alinea Mosaic seem to transcend the boundaries of bound pages. Also, what have the production steps been leading up to this point? We've talked a bit about the challenges high-end cookbooks face before (click here), and given that you're self-publishing but using 10 Speed Press to distribute, it seems that you might have some interesting information along those lines.

Moderator's Note: Posts concerning The Alinea Book have been split off into their own topic in the Cookbooks & References forum (click here), where you'll find ordering information and discussion. Thanks.

Careful, though, because bigger isn't necessarily better. If you're going to be braising, making stews or chili, and so on (and I hope you are if you're getting one!), it's smart to find the size you're most likely to use often, or else you're going to be drying stuff out in that big old dutch oven. One can make a big load of chili in a 7 quart dutch oven, but it takes a few bottles of wine to cover two lonely lamb shanks in same.

Just gonna say the same thing, though my big boy is a Le Creuset.

Interesting Muncho facts. From the ever-reliable Wikipedia, this uncited claim: Amazon lists Munchos in their "Gourmet Food" section. Compared to other Frito-Lays products like LAY'S STAX® Cheddar Flavored Potato Crisps, checking in with 37 ingredients, Muchos are practically health food. Hell, they contain six all-natural ingredients, including yeast. They cannot, however, be used in any salads, as that's Doritos territory.

Not really -- but that electric stove is no longer in the kitchen, and I now have one gas burner that goes up to 14,000 BTUs or something like that. There's also that insane flamethrowing wok cooker. And no wok ring there. Back in the day, for dishes that didn't require high heat (like this one), I would just put the range on the highest setting, place the wok on top, and let it heat up. I've never heard that before. Anyone else?

My go-to liquor store is I.M. Gan in Cranston RI, a nice enough store with a responsive owner (thanks to my prodding they've got Fee's in addition to Peychaud's and Angostura bitters in stock), nice deals on regular cocktail stock (Plymouth gin for $13/750 ml), and are just down the road from my house in Providence. Yesterday, when stopping by for some yellow Chartreuse, I spent fifteen minutes with the VirtualBartender, a new marketing program for Diageo, the folks who bring you Tanqueray, Smirnoff, Johnnie Walker, Guinness, and Cuervo. I talked to management at the store, and it's basically a free end-cap display; no one pays anyone else for it. But this ain't your usual stack o' Captain Morgan 1.75 liter bottles. Here's the description from Diageo's own marketing department transcript: I'd like to be cynical, I really would. For example, the online companion to the VB is thebar.com, hosted by the unctuous and fidgety "Jack Parker" who apparently has quite a happening virtual existence over "in top Second Life pubs." Avoid Jack unless you like watching an underpaid actor switch from foot to foot while "Austin Powers" music plays in the background. In addition, the cocktail recipes seem tweaked for the consumer's sweet tooth. I got the kiosk to send me an email with their recipe for the Aviation ("an internet favorite!"): 1 1/2 gin, 3/4 maraschino, 1/2 lemon, and a twist. Don't want to overpower that cocktail with gin or anything. But, I gotta say, it was pretty interesting to snoop through. Look at that recipe again: that's a classically sized drink, not a six ounce behemoth. I was pleasantly surprised also when the bartender cut and flamed a lemon peel in the video demonstration of the drink. Indeed, unlike Jack Parker, the (real?) bartenders who host the demonstrations had some pretty good technique overall. (I couldn't find a list of who they are, however, and my cocktailian bartender trading card set hasn't arrived in the mail yet.) There's dreck in there, to be sure, and anyone who wants to shoot it down as too glossy or stupid will have plenty of ammunition. But I struck up a conversation with someone new to good cocktails about why the bartender had ice in the glass, and that snazzy flaming peel introduced him to citrus oils. That can't be a bad thing, can it? Has anyone else seen these things around?

I know I'm a little late to this wedding -- or funeral -- but I just got my first bottle of yellow Chartreuse. Decided to start with a Widow's Kiss using Laird's apple brandy instead of calvados. It really is a remarkable drink; as fatdeko said, it's "haunting and familiar all at the same time." I might say it's sexy and sad at the same time, like the kiss of a depressed lover or, indeed, a widow.

No argument about taste, and no reflection on our forebears, but the United Fruit Company, the massive corporation that brought bananas stateside, was founded in 1871, and was marketing bananas in the early 20th century.

This is fascinating. We need more trials. Volunteers, please step up and document, with photos if possible.

Went to the much-bally-hooed La Lupita tonight and got a variety of things. Not bad, but not good: decent carnitas tacos, but just ok pastor; Maseca tamales with too much baking soda in the dough. Black instead of pinto beans, canned salsas and pickles. We were there because Chilango's closes for Wednesdays. I guess we'll eat Mexican out on non-Wednesdays only.

Sounds like you need to try it out, eh?

From that list, I'd keep Gracie's, maybe 10, maybe XO. Definitely not Capriccio or Mill's Tavern. Local 121, Chez Pascal, La Laiterie, and, yes, Al Forno are serving great food. That rumor about non-regulars treated badly sounds like bunk to me, btw. If I had to pick one meal right now that's a lock to be good, I'd choose Gracie's or Pascal. Avoid Temple, Loie Fuller, Capriccio, and any Federal Hill "legends" like the plague.

The Farmstand at Reading Terminal 12th & Arch Street Arch St. side across from Metropolitan Bakery 215-627-2029 Tues-Sat: 8 AM-6 PM Sun: 9 AM–4 PM THIS WEEK • New This Week • Manager's Message • Farm Tours • Full Product List • Fruit, Vegetables & Herbs • Meat, Poultry & Fish • Eggs, Cheese & Dairy • Prepared Foods, Baked Goods & Other • Local Food Guide • Volunteer • Donate NOW New This Week: Grey and Yellow Oyster Mushrooms from Oley Valley Mushrooms BROCCOLI from Fisher Produce and WHITE CAULIFLOWER from Kingfisher Farm. Oley Valley Mushrooms are back! GRAY and YELLOW OYSTER MUSHROOMS and SHIITAKE MUSHROOMS. SYLVETTA BABY ARUGULA is back! Also, PURPLE MUSTARD GREENS, THAI BASIL, FRENCH BREAKFAST RADISHES, AND WHITE HAMON SWEET POTATOES from Lancaster Farm Fresh Co-Op. GARLIC CHIVES and SAGE from Gottschell Farm. CHICKEN POT PIES, frozen, from Griggstown Farm in Princeton, New Jersey, using their own chickens, vegetables and from-scratch pastry dough! We currently have the 10" size, which would easily serve 4. BOSC PEARS from Kaufmann's Fruit Farm. GALACTIC LETTUCE and SUNSHINE KABOCHA - the orange kind - from Landisdale Farm. BOK CHOI, FENNEL, and PURPLE KALE from Paradise Organic. GREEN TREVISO RADICCHIO and "REALLY HOT" MIXED PEPPERS (Thai, Scotch Bonnet, Habenero) from Red Earth Farm. IRON MAN PIE PUMPKINS and BABY SPINACH from Graiff Farms. There are two kinds of people in our great city: those who experience palpitations of joy at the sight of sunny, bright orange egg yolks on their toast at breakfast; and those who don't much notice one way or another. Regardless of which kind of person you are, it's my bet that you'd enjoy our MEADOW RUN FARM TOUR (details below). Meadow Run did, after all, get Philadelphia Magazine's 2005 "Best of Philly" award for their eggs, an accolade that goes undisputed today. Meadow Run also happens to be the first farm I visited in my days as a Farmstand volunteer. I went expecting to meet the pastured pigs, chickens, and sheep. What I didn't expect was to be so delighted by the sweet-faced, golden Jersey milking cows, the expansive kitchen garden, and the irresistible litter of barn kittens. While we can't promise the litter of kittens on this year's tour, we can promise an intimate conversation with accomplished young farmers, Philip and Dorcas Landis, a tasty local food lunch, and a promise that the price of every ticket sold goes towards supporting our work with family farms in our region. Reserve yours today! In honor of our trip to Meadow Run Farm on October 6th, the Farmstand is offering a 25% OFF SPECIAL on BONE-IN and BONELESS MEADOW RUN LAMB LEGS beginning this week through the month of October. Enjoy the first cool weather by roasting a leg of lamb with local garlic, and rest assured that you're supporting sustainable agriculture and your local family farmers. Farm Tours Tour to Meadow Run Farm: A Grass-Fed, Pasture-Raised Animal Farm Saturday, October 6, 10:30-2:30pm Lititz, Lancaster County, PA Take a look around Philip and Dorcas Horst Landis's sustainability-focused farm. Visit their pasture-raised turkeys and chickens, grass-fed cows and lambs, and pastured pigs and learn about the benefits of a grass-based diet to animal health and happiness. As a special treat, our picnic lunch will include grilled burgers from their cows! Tickets are $25 adults, $12 children (6-13), free for children under 6. Price includes tour and deliciously fresh and local picnic on the farm. Farmers Market Nutrition Program (Senior an WIC) participants receive a 50% discount. Discounts may be available for groups of 5 or more people. Click this link to go to our website to reserve your tickets now! If you have any questions, contact us at fairfoodfarmtours@gmail.com Philadelphia Urban Food and Fitness Alliance (PUFFA) Community Meeting When: Tuesday October 9th 5:30-8:00pm Where: Rufus Jones Room, Friends Center 1501 Cherry Street (15th and Cherry) Cost: No cost, light dinner served RSVP: by October 2nd to Calvin James 215-685-5489 Calvin.James@phila.gov Do you want to make fresh, locally grown food available for all Philadelphians? Are you interested in changing how people relate to food and physical activity? Join PUFFA! The Philadelphia Urban Food and Fitness Alliance (PUFFA) is leading the effort to reconnect Philadelphians to the surrounding land and to promote healthy eating and physical activity through policy and systems change. Help PUFFA develop a Community Action Plan that supports our communities with access to locally grown, healthy, and affordable food and safe places for physical activity and play- for everyone. Full Product List Fruit, Vegetables & Herbs AT BUZBY FARM- Woodstown, NJ Silver Queen Sweet Corn-last week for it! Tomatoes- slicing BEECHWOOD ORCHARDS – Biglerville, PA – TUESDAY AM Apples—Gala, McIntosh, Jonathan, Cortland, Honeycrisp CATBIRD NATURALLY ORGANIC - Stowe Creek, NJ Organic Black Eyed Peas Organic Mississippi Crowder Peas CEDAR MEADOW FARM – Holtsville, PA – ALL WEEK Red Raspberries GOTTSCHELL FARM – Coopersburg, PA – THURSDAY PM Salad Mix Herbs- Lemon Balm, Lime Basil, Cilantro, Garlic Chives, Sage GRAIFF FARMS - Newfield, NJ - Tuesday AM Baby Spinach Iron Man Pumpkins GREEN MEADOW FARM – Gap, PA Cucumbers Asian Eggplant Green Zucchini Heirloom Tomato Mix Green (Unripe) Tomatoes- for frying and pickling! Rainbow Cherry Tomatoes Red Beets Green & Wax Beans Okra Paw Paws Cippolini Onions FISHER PRODUCE – Oxford, PA KAUFMANN'S FRUIT FARM - Bird In Hand, PA- TUESDAY & FRIDAY Yellow Peaches Bosc Pears Red & Green Bartlett Pears KINGFISHER DAIRY - Elizabethtown, PA White Cauliflower LANCASTER FARM FRESH Quarryville, PA WED. AM & FRIDAY MID-DAY Organic Chioggia Beets Organic Shallots Organic Purple Mustard Greens Organic Thai Basil Organic Sylvetta Baby Arugula Organic French Breakfast Radishes Organic White Hamon Sweet Potatoes Organic Carrots Organic Beauregard Sweet Potatoes Organic Pie Pumpkins Organic Red Onions Organic Red Norland Potatoes Organic Cubanella Peppers LANDISDALE FARM Jonestown, PA WEDNESDAY AM Organic German White Garlic Organic Lacinato Kale Organic Sungold Tomatoes Organic Galactic Lettuce Organic Winter Squash- Spaghetti, Delicata, Butternut MOTHER EARTH MUSHROOMS West Grove, PA WEDNESDAY AM Organic Cremini Mushrooms Organic Portobello Mushrooms Organic White Button Mushrooms MILL CREEK FARM – Philadelphia, PA nothing this week OLEY VALLEY MUSHROOMS- Oley, PA- WEDNESDAY AM Gray Oyster Mushrooms Yellow Oyster Mushrooms Shiitake Mushrooms OVERBROOK HERB FARM – Lansdale, PA – FRIDAY AM Herbs: Oregano, Thyme, Lemon Verbena, Bay Leaves, Marjoram, Bay Garlic: just a bit left! Dried Tomatoes Lemongrass Fairytale Eggplants Golden Beets Tomatillos Italian Golden Plum Tomatoes PARADISE HILL FARM Vincentown, NJ ALL WEEK White Heirloom Cranberries Red Heirloom Cranberries Frozen Blueberries PARADISE ORGANICS Paradise, PA WEDNESDAY AM Organic Spring Mix & Asian Greens Mix Organic Red Beets- both bulk and bunched with greens! Organic Bok Choi Organic Cabbage –Red and Green Organic Collard Greens Organic Fennel Organic Kale- Green & Purple Organic Celery Root Organic Radicchio Organic Escarole Organic Seedless Watermelons- a few more! Organic Rutabagas Organic Baby White Turnips Organic Green & Carnival Acorn Squash Organic Kabocha Organic Cherry Belle Radishes Organic Watermelon Radish Organic Daikon Radish Organic Lettuces- Green & Red Leaf, Green & Red Butter, Red Oak, Romaine Organic Jewel Yams PETE'S PRODUCE FARM Westtown, PA THURSDAY AM nothing this week RED EARTH FARM Orwigsburg, PA TUESDAY AM Green Treviso Radicchio Mixed Heirloom Tomatoes Jalapeño Peppers Leeks "Really Hot" Pepper Mix Red Summercrisp Lettuce RINEER FAMILY FARMS Pequea, PA TUESDAY AM Tomatoes, Heirloom: Black Cherry, Red Grape, Yellow Cucumbers- pickling and slicing Eggplant- Italian, White, and Rose Mixed Color Bell Peppers Green & Yellow Zucchini SUBARSHII KUDAMONO- Germansville, PA- Friday PM Fresh Asian Pears SUNNY ACRES Willow Street, PA SATURDAY Nothing this week WEAVERS WAY FARM Philadelphia, PA WEDNESDAY Poblano and Hungarian Hot Wax Peppers Tomatillos Okra Purple String Beans PONTANO FARM - Vineland, NJ Herbs—Rosemary, Basil, Tarragon, Chives Meat, Poultry & Fish All animal products are humanely-raised without the use of sub-therapeutic hormones and antibiotics. BUCK RUN FARM East Fallowfield, PA Angusburger: SOLD OUT! Will return next week! CL BISON FARM Quarryville, PA Ground Bison Bison Sausage COUNTRY TIME FARM Hamburg, PA Scrapple Pork Butt Roast- great for pulled pork! Pork Cutlets Hardwood Smoked Bacon (nitrate free) Pork Loin Roast Pork Tenderloin Smoked Ham Slices Baby Back Ribs Country Ribs Chorizo Sausage Mild Italian Sausage Hotdogs DIAMOND SEAFOODS Wild Alaskan Salmon filets JAMISON FARM Latrobe, PA Lamb Legs Kebab Meat- from the leg Stew Meat- from the shoulder Lamb Shoulder- boneless, bone-in Ground Lamb Plain Lamb Sausage Spinach & Feta Sausage Merguez Sausage MEADOW RUN FARM Lititz, PA Lamb – all cuts available Whole Chickens— Frozen Breakfast Links with Sage Smoked Sausage Ground Pork NATURAL ACRES FARM Millersburg, PA Organic Hamburger Organic Delmonico Ribeye Steaks Organic Porterhouse Steaks Organic Shank Bones Organic Beef Cubes Organic Marrow Bones Organic Chicken Backs or Necks SHADY ACRES FARMS Elizabethtown, PA Chicken Breasts (both bone-in and boneless) and Legs Eggs, Cheese & Dairy All products come from pastured animals. We are proud to carry artisinal cheeses from local farms. Please ask for a sample. APPLE TREE FARM Garlic Herb Chevre Plain Chevre Goat Feta BIRCH RUN HILLS FARM Chester Springs, PA Blue Cheese GREEN MEADOW FARM Gap, PA Raw Milk Cheddar – very sharp and crumbly Cultured Butter –both sweet and salted Heavy Cream HENDRICKS FARM AND DAIRY - Telford, PA Cow Pies Bavarian Swiss Cheese Caerphilly- Welsh Style cave-aged cow's milk cheese KINGFISHER DAIRY Elizabethtown, PA Raw Whole Milk Raw Milk Colby Raw Milk Colby Dill Raw Milk Herbal Jack LERAYSVILLE CHEESE FACTORY LeRaysville, PA Sommelier: A semi-soft cow milk cheese Smokey Delight: A smoked version of the Sommelier MAPLEHOFE DAIRY Quarryville, PA Skim Milk 2% Milk Chocolate Milk Buttermilk MEADOW RUN FARM Lititz, PA Pasture Raised Brown Eggs Blue Eggs NATURAL ACRES Millersburg, PA Organic Pasture Raised Eggs OAK SHADE FARM Lancaster County, PA Smoked Cheddar Horseradish Cheddar Pepper Jack Cheese OTTERBEIN ACRES Franklin County, PA Romano Cheese NATURAL BY NATURE West Grove, PA Organic Half-and-Half Organic Whipped Butter, sweet and salty Organic Non-homogenized Whole Milk, in glass bottles Organic Sour Cream Organic Ricotta Organic Whipped Cream PEQUEA VALLEY DAIRY Ronks, PA Yogurt – plain and flavored, in both quart and 6oz sizes SEVEN STARS FARM Phonexville, PA Biodynamic Maple Yogurt Biodynamic Vanilla Yogurt Biodynamic Lowfat Maple Yogurt Biodynamic Lowfat Plain Yogurt SHELLBARK HOLLOW FARM West Chester, PA Dry Sharp Goat Cheese Goat Yogurt Goat Kefir SWISS VILLA DAIRY Lykens, PA Raw Whole Milk, in returnable glass bottles TWIN MAPLE GOAT DAIRY Bath, PA Raw Goat Milk VALLEY SHEPHERD CREAMERY* Long Valley, PA Oldwick Shepherd: A mold ripened raw sheep's milk cheese cave-aged 3-4 months Califon Tomme: a mild cheese made with cow and sheep milk Nettlesome- aged sheep's milk with stinging nettles Fairmount: another mixed-milk cheese, this done in the 'Alpine' style * Limited availability on all Valley Shepherd cheeses. They recently agreed to be featured in the Williams Sonoma holiday catalog and are thus experiencing a cheese shortage. Prepared Foods, Baked Goods & Other From small local farms and food companies using local and/or organic ingredients. BETT'Y'S TASTY BUTTONS Philadelphia, PA Fudge Fudge Sauce CAPOGIRO GELATO Philadelphia, PA Chocolate Lemon Yogurt Mango Mojito Red Raspberry Rhubarb Wildflower Honey Blueberry Thyme Melon CHILLY PHILLY ICE CREAM Philadelphia, PA Vanilla Vanilla Malt Chip FRESH TOFU Philadelphia, PA Organic Tofu GRIGGSTOWN FARM - Princeton, NJ Chicken Pot Pies, frozen, 10" size HELEN’S PURE FOODS Cheltenham, PA Hummus – Plain, Garlic Lovers, Sun-Dried Tomato, Jalapeno and Roasted Red Pepper Baba Ghannouj Carrot Tofu Tahini Spread Vegetarian Chicken Salad LANCASTER FARM FRESH Quarryville, PA Homemade Spelt Noodles MAINE SEA SALT Marshfield, Maine Sea Salt McGEARY GRAIN/DAISY BRAND FLOUR Lancater, PA White Pastry Flour Whole Wheat Pastry Flour PATTERSON FARMS Sabinsville, PA Maple Sugar RAY’S SEITAN Philadelphia, PA Seitan, frozen ROSS'S ESPRESSO BARS Kensington, PA SLOW RISE BAKERY Lancater, PA Organic Oat Bread Spelt Bread Organic Sprouted Wheat Organic Walnut Raisin Bread Four Seed Cookies Maple Walnut Granola Honey Oat Crisps (like a granola bar) Lavosh SMALL VALLEY MILLING White Spelt Flour Whole Wheat Spelt Flour SPRING HILLS FARM Dalton, PA Grade A Maple Syrup – pints and quarts Grade B Maple Syrup – quarts only Grade C maple Syrup – quarts only STARBARS Philadelphia, PA Chocolate Cherry Carrot Papaya Cherry Lemon Sundrop Maple Walnut Campfire S'More SUBARASHII KUDAMONO Coopersburg, PA Dried Asian Pears WILLS VALLEY FARM Kutztown, PA Organic Preserves: Blueberry, Blackberry, Ground Cherry, Peach, Raspberry, Rhubarb, Strawberry, Strawberry Rhubarb Organic Raw Sauerkraut Organic Raw Red Sauerkraut Organic Horseradish Organic Kim Chee Organic Ketchup Organic Fermented Red Beets Organic Fermented Ginger Carrots S&C GOURMET FOODS Philadelphia, PA Mild Pickles Hot & Spicy Pickles www.whitedogcafefoundation.com/fairfood.html

What with Lillet getting beaten up hereabouts, I thought I'd share tonight's drink, taken from Patrick Gavin Duffy, the Odd McIntyre: 3/4 oz brandy 3/4 oz Cointreau 3/4 oz Lillet 3/4 oz lemon Angostura bitters It's not the most complicated concoction in the land, but it's a pleasant, summer's-almost-over drink.

Beats me if it's $80 better, since I'm getting mine for free. But it seems that the characteristics you list -- design changes to the spine, handle, and bolster -- have a big effect on balance, feel, and grip, which aren't trivial components of a knife. As a big-mitted lefty, I'm far more comfortable this grip, for example, than I've been with any other knife. edited for clarity --ca

Abra is right, however: if you rock, the KO rocks (and santokus don't rock). One more reason I'm eager.

Allan, can you say a bit more about your prep and cooking logistics? What has to be prepared ahead of time? What kitchen appliances and cookware will you have or lack? How much time can you devote to this well in advance, morning/day of, and a la minute? And -- big question -- for how many people?

Hot dogs and brown bread, Adam. Having finally found a decent bean pot -- at a yard sale for a buck, no less -- I've resurrected this fine Maine baked beans recipe.

Missed the deadline, but wanted to toss the Gingered Gentleman into the ring. 2 oz bourbon 1 oz lime 1 oz gingered simple syrup Shake, pour over fresh rocks, top with Reed's Ginger Brew. Great with barbecue.