Bricktop

The crock pot is on the counter every weekend from October through mid-April with soup for all-day eating. In late August we were at Costco and I saw the triple version. It was a scene reminiscent of the Griswolds seeing their Family Christmas Tree (shining lights, angels singing). That same day we used it - hots dogs, kraut and Sabretts onions in sauce each in their own pot. Confit? :slaps forehead:

Agreed. And I don't expect I will see any blogs of people cooking their way through Noma.

I made sausage and peppers a few weeks ago, and with the leftovers, I chopped the sausage finer, and diced the peppers and onions some. A can of chicken broth, simmered, some more black pepper. Tossed with rigatoni and some parm and some parsley. So delicious that I will always make sure there are leftovers in future.

A brilliant line..

That's my "go to" recipe too. Not only great flavor, but it keeps really well, willpower provided.I'll be making it Saturday morning for Boxing Day.

Absolutely.

You say that like it's a bad thing.

I went there a few months ago. It was closer to my hotel than Oga's in Natick (my usual sushi spot in Metrowest), and since it was a rainy night and I'd read praise online, I figured what the heck. It was a mistake. The rolls and pieces were big and clunky, not particularly imaginative, and all in all, Dullsville. I came out of there thinking I should have sacked up and taken the drive to Natick.

I guess no-one slapped Paul Bartolotta on the hand as a child for putting his knife in his mouth. And the way Tom holds his cutlery freaks me out.

Amazon has stopped me several times. But I have bought James Beard's American Cookery 3x. Now I don't lend it out any more.

Mine has arrived. I haven't had the chance to look through it, but physically, unsurprisingly it's the same size as TFL and Bouchon. Looking through the Ad Hoc menus online, I am guessing this is the TK book I will cook the most from.

Ferrand Ambre is a very good gateway cognac. My current favorite (as a treat) is the Germain-Robin XO from California, though.

He was so entertaining as well as informative. I particularly remember an episode where he was making a piperade with a fierce French shrew who kept critiquing him in French. Pure Gold!

Every time Dave speaks, I hear Norm McDonald.

Cafe Atlantico's "Dim Sum" brunch is a lot of fun, with great cocktails to boot.

Heroism can take so many forms.

Me too. I just made a huge batch of lamb bolognese and followed her technique. Turned out brilliant.

If it's not some Gastronomically Correct preachfest, it might be worth watching.

I have the Kindle2 and a freebie download of the Cooks Illustrated How To Cookbook. It's a pretty good implementation, and of course searching is a piece of cake. But there seems to me to be something more "artistic" about a cookbook. More styling, design etc. than can be represented by text and gray scale pictures, for example. All of that will be solved in future, I am sure though. For normal type reading, I my Kindle.

Premieres June 10 at 10 Eastern, for 10 weeks.

Well said. She's got little to no food cred with me. Grab that moolah while the getting's good, Padma!ETA: And WOWZER, that was a near R-rated ad!

MPW is from Yorkshire, not Lancashire. There's a bit of a rivaly between those two counties - everything from the War of the Roses to Mancheter United vs Leeds "stuck in the old third division ha ha" United. ← I love Marco even though he was born on the wrong side of the Pennines from me. How Leeds have fallen from the Revie days. It must kill them to see United going for all that silverware.

Oh oh. In the US, Gordon 2, Marco 0. MPW will not be happy about that. And neither am I.

Sums it up for me. The editing is flat out annoying, but I have DVR space, and I love Marco. Try to see him in the UK Hells Kitchen 3.

Since you broke the ice on Lutece, the greatest dish I ever ate was there. Bay scallops sauteed and finished with a sauce of fine tomato dice, tarragon, fish stock, white wine and a dash of tarragon vinegar. Stunning! What I remember most was that the pace of my eating the dish accelerated so rapidly as I went through it. The escalope of salmon with a mustard crust which followed was almost as brilliant, but still overshadowed.Still available? The justifiably lauded "Oysters and Pearls" at Per Se.