pam claughton

I started this as a new thread, because it really isn't about Sideways, so much as it is about people's attitudes, and wine snobbery. One of the scenes in this movie that got the biggest laughs was when Miles has a fit at the idea of someone at his table possibly daring to order....Merlot. "If they do, I will leave...." So, I'm very curious. Is this just a character quirk? Or is there some real reason why anyone would look down their noses at Merlot? Though I enjoy wine, almost all wine, even Merlot, I am still very much a beginner and this is something I wondered about as I watched the movie. Pam

Planning, followed by cooking, followed by eating. In the planning stage, the meal is as perfect as I can imagine. Everything's garnished beautifully and there are no mis-steps or flaws. Cooking is a lot of fun for a different reason; I like the process. While eating, I usually spend too much time thinking about what I could do differently or better next time. ← Yes, I agree completely! Dreaming is the most fun part of planning, visualizing and virtually 'tasting' the different recipes and ideas that I find in cookbooks, or on the net. Followed by just puttering around in the kitchen. The act of cooking for me is very relaxing, and soothing. I just love it. By the time I serve the meal it is sometimes anti-climatic. I often enjoy it more the next day. Depends on the occasion of course. But I do find that that night, I will enjoy it, but will wonder, hmmm, what if I'd used more cilantro, etc. It's all good though. Pam

Sakura Bana on Broad Street is excellent!

I used to be one of those people, totally repulsed by chicken skin, any skin, any fat, if it was still quivering. But then, I was recently introduced to good chicken skin, by way of a batch of chicken wings that were left in the oven too long. The skin shriveled, and crisped up, and was the most delicious thing I've ever had. I ate every scrap of skin and meat off those bones...and if you ever saw the way I used to eat chicken wings, you'd know what a big deal that was. I had a friend who at first laughed at me, then happily ate the chicken skin that I would peel off my wings, yes, you read that correctly. Who does that? Well, not me, not anymore, as long as the wings are turned into crackings in the oven, I'm good. :)

When fresh corn on the cob is available, I sometimes will make a dinner just from a few ears of corn, and LOTS of butter and salt. Fried bread dough, dripping with butter, sugar and cinnamon. Mmmm Pressed baked potatoes, cooked face down in a pool of butter so that the surface gets golden, crispy and hard, then served with more butter. That also, can be a meal, as the potato spreads out, and makes a hash brown the size of a plate. Linguini or spaghetti tossed with butter, and a sprinkle of cheese, salt and pepper. The absolute worst is when you go to someone's house and they do not use butter and serve toast with either fake butter or margarine on the side. Toast requires real butter. :) Pam

To reprise my earlier analogy, airlines and certain restaurants book with the same goal in mind: to maximize profit while incurring 'acceptable' customer service issues. If customer service was the first priority then planes would never be overbooked and restaurants would leave enough of a buffer than even the most leisurely table wouldn't overlap onto another reservation. When this practice impinges upon the experience of other customers the institution should hold itself financially liable for the situation, and the customer who is put out should not have to pay for an experience that was lessened due to the money-grubbing nature of that institution. If I was treated very well and comped a ticket or meal, I would not hesitate to return to said airline or restaurant. If I am given a brush off or a paltry offering, I will see where this particular institutions priorities are set, and I will not give them any of my business in the future. ← I read somewhere that in many areas of Europe, when you come to the restaurant and are given a table it is yours for the evening. There are no more reservations.

I'm curious, those of you that feel so strongly about having your reservation available at the reserved time. Why do you suppose it is unavailable? Restaurants book according to average turn time for a table. All it takes it one table that decides to dine in a more leisurely manner, to mess up your reservation. So, what is the solution? Would you want a restaurant to kick the party out? Since I've worked in the industry, I know that things don't always go according to plan, and I'd be happy with a complimentary drink, as long as the wait wasn't too excessive.

My lunch. After shoveling out my car, again, I ran to the store and decided to treat myself to my favorite sandwich from Paulie's deli. A tiny sandwich shop in downtown Plymouth. I always get the same thing here, rare roast beef, slice of onion, tomato, and blue cheese dressing, on a braided Italian roll, toasted up in their Panini Grill. Delicious! Pam

Actually, I just don't love dark meat, so I've been making a really delicious version of this using boneless chicken, cut into chunks, floured, browned, and cooked with white wine instead of red. It works! Pam

Forgive a dumb question, but why braise fish? It's already moist and tender. Seems like it would dry out (why I never eat paella) and fall apart. Is it a "real" long-term braise or a briefer encounter between the fish and water? ← It's a short braise, usually under 30 minutes, and like regular braising, just gives another level of flavor. Firmer fish, like Salmon and Monkfish seem better suited for it.

I asked about wine in making this on an earlier thread, and a few people suggested Gallo Hearty Burgundy. I will try that next time. I've tried the Les Halles version, haven't tried TKeller's yet, but my favorite version, which I preferred over Les Halles, is from the New Basics Cookbook, It's a rich hearty version, with loads of wine. It calls for 3 cups red wine, 3 lbs cubed chuck, and 3 cups beef broth, tomato paste, carrots, onions, mushrooms, bacon lardons, and rosemary. Easy, fast, and really flavorful. Pam

What is the first dish that comes to mind when you think of braising? Have you tried any new, interesting braises? I've been exploring the new Molly Steven's Braising cookbook, and tried her Salmon braise. The sauce is a mix of bacon, leeks, shallots, and pinot noir. The old faithful is a beef brisket, cooked in beer, beef broth, and tons of onions. Pam

Frosted Cherry Pop Tarts. Doesn't say much for the rest of my day, does it? :) Every couple of years I have pop tarts, and enjoy the heck out of them. Pam

I've been working my way through <a href= "http://www.amazon.com/exec/obidos/tg/detail/-/0393052303/qid=1106694606/sr=8-1/ref=sr_8_xs_ap_i1_xgl14/002-6539483-7359251?v=glance&s=books&n=507846">Molly Steven's Braising cookbook</a> So far, have made the braised Salmon with leeks, bacon, and Pinot Noir, and it's delicious. I've also had the short ribs with Rosemary. This cookbook is one of the best I've seen just in terms of how the information is presented, and the pictures are gorgeous. Pam

When you go visit your friends on Nantucket, a former waitressing buddy, and her hubby, a professional chef, and the three of you sit sipping wine, eating something delicious (because everything he makes is amazing), and are completely silent but soo happy as you are all mesmerized by a food program, watching it together the way others watch the superbowl. :) Pam

I use it mostly for melting butter, making popcorn, and cooking some veggies, like potatoes and corn on the cob, when you just want to cook one or two ears, it's perfect. I also use it for reheating leftover pasta or heating up sauce. What I use it for more than anything else though, is just as a timer, I set the level to 0 and then punch in the time for whatever I'm cooking. Other than that, it doesn't get much use.

These are beautiful! I'm not a big baker, or dessert person, so even though I got this book for Christmas, I barely glanced at the dessert section. This photo looks so good, I might have to give it a try. :) Pam

Another really good, basic cookbook is Christopher Kimballs Cook's Illustrated, The Best Recipe. My sister is a beginning cook, and has used this one extensively for basics like meatballs, roast chicken, etc. I have as well, and like that they explain the 'why' behind the recipe, and how they came to this final version. Another great little cookbook is Julia Child's Kitchen Wisdom. It's small, but is right next to my stove, and is a quick reference on anything, especially for vinegraitte's.

Update. I saved it! After it came out of the oven, the broth was still too salty, so I drained it again, and let the veggies and everything sit in the strainer while I sauteed an onion in butter, added a little flour, then when it was brown, added white wine, let that cook off, then more chicken broth, water and everything else, and it is now edible. Still, a little saltier than usual,but not bad. Pam

Susan, Not only is it still playing, but it only just went into wide release here in MA, and just got to our local theatres on Friday. It still might come your way. Pam

Yes, this is exactly the lesson I have learned! Thank you. I will NEVER add salt this way again, always into the hand first. I also suspect that my soup will be heading into the garbage. Oh well, at least the cable came back on, so now I can watch the Patriots! :)

I've had an excellent pasta dish that combined fresh slivered sage, roasted butternut squash and freshly grated parmesan cheese. The combo is delicious, and I think the recipe actually was a cooking light one, so it was lowfat too, but didn't taste it. Pam

Deb, Thank you! That's good to know, I have lots of baby yukon golds in there, so hopefully they'll absorb the salt. I don't mind if my potatoes are salty. :) edited to fix my typos!

In case I ever do this again, and my 'cure' didn't work, I'd love to know a solution for this...if there is one. What would you have done in this scenario? Do you ever make something and get excited because it seems like it has come out better than ever? Unfortunately, that was this case here. There's a blizzard going on here, the cable was out, so I couldn't watch the Patriots, which was driving me crazy, but I had the radio on, and figured I might as well cook, and decided to make my favorite chicken stew. I'd used a yummy little chardonnay in it, and let the onions really carmelize up, so it smelled amazing. And then I decided to add a dash of salt before putting it in the oven. Big mistake. I shook the can of sea salt over the top, meaning to barely sprinkle it, when in an instant half the container had fallen into the soup and the lid of the salt can was on the stove. It had flown off, and at least 2 cups of sea salt landed in my stew! What to do??? I quickly started scooping it out, but it was like quicksand, and had already melted into the broth at the bottom. I finally decided to just strain it all, rinse it, throw it back into the pan with more wine, broth, and water, and hope that I got the salt washed off. I tasted a mushroom though, and it was like it had been steeped in the ocean, nasty. It's in the oven now, and I'm just hoping it might be edible in a few hours. So sad. Has this ever happened to you? And if so, were you able to salvage it? Should I have done anything else? thx, Pam

When someone asks for directions, and yours are based on restaurants, take a right at Olives, a left at Masa, and it's just around the corner from this phenomenal little bistro, Craigie Street, have you been there? Yep, that's a sure sign. :) Pam