Chris Amirault

If you make it to beautiful Libby MT, be sure to visit the Libby Cafe and get the huckleberry flapjacks with the homemade sausage.

I run a preschool and kindergarten, and try to refrain from portraying myself as a stout-for-breakfast type there whenever I can!

In addition to the suggestions above, I'd see what folks in the know have to say, including our own Holly Moore and the inestimable Jane and Michael Stern.

... "Who's on garde." "THAT's what I've been asking you!! Who's on guard?" "Yes, Who's on garde. He's got a deft touch with dressing." "Why does he need to guard the dressing?!?" ...

Michael, I'm sure that we all would be very interested to know a bit more about the challenges you faced, given the amazing accomplishments that are the books on which you've worked. To that end, I'm sure we'd all love to hear from any of the authors in our midst on the subject! edited to add: Is it safe to assume that Making and Soul were relatively solitary affairs, whereas the cookbooks were deeply collaborative and thus more, or differently, challenging?

Linda, let me know what happens; my dad has the same problem. And, may I use your mouth for a taste test? As mentioned above, the roots of cilantro taste different than the leaves. Have you ever tried them??

I believe that Suzanne F has edited many cookbooks, as her avatar suggests.

Yep, or with parsley, lemon juice, EVOO, shaved parm, good salt, pepper.

Why don't we all write a little note on those WF suggestion cards that says, "You claim to provide high quality products, yet your cheese handling is shoddy. Why is that?" Then we can all post the responses.

$175 to repair?! You must have one kick-ass microwave, my friend! For that fee, you could buy two of our microwaves and still have money left over for a couple dozen NY system weiners!

Cheese sluts (love that!) in Providence -- or, hell, south of Boston or north of New Haven -- should haul ass over to Farmstead on Wayland Ave on the east side. You can also stop by Olga's (on Point St) or Seven Stars (on Hope at 4th) and get yourself a great loaf for the drive back!

I agree -- done! ← I'm humbled that my virtual bust has been enshrined. Do I get a hideous yellow sportcoat like the Pro Football Hall of Fame? ← How 'bout bright pea green -- like Tiger's coat at the Masters this year, and like your soup!

Maybe you should halve the next batch and bring some up to a low sautee for a few minutes to see what happens. If you don't burn them, it ought to deepen the flavors some.

Let me know how it goes; I have had to tweak the proportions quite a bit (especially the salt) and would appreciate feedback. As for referring to "frying" as "toasting": yeesh! I completely spaced on that! At least I can blame the new born! [backpedaling] They do take on a distinctly toasty flavor, though.... [/backpedaling]

Yet another reason why Susan is the bomb.... Sadly, I feel some societal restraint at the thought of stocking my work fridge with luscious oatmeal stout, what with all the preschool kids and parents around....

No apologies necessary -- that looks great! I like the partial peeling of the eggplant skin, too.

I thought I'd bump up this thread a bit, since we've been talking some about authenticity in our discussion of sriracha. Strange to think that a sauce named after a town in Thailand doesn't get used at all in the country itself, according to folks in the know! edited for formatting -- ca

I also saw one -- the Shark brand -- yesterday at a store here that claimed to be "authentic" and from Thailand.

Won't walnut oil go rancid eventually?

Thanks for this. I've had a hard time distinguishing among these at our local markets, and will now have a bit more confidence!

Hmmm... more support for putting the kaibosh on eggplant sex. In Paula I trust!

I nominate Bill Russell's plunge into The French Laundry Cookbook. Bravo!

With siu mai most wrappers are cut to be round. Just use a round pastry cutter with a diameter barely smaller than the square!