pam claughton

Galleygirl and I share the same faves. I'd add to her Chinatown list Penang, a Malaysian restaurant that is a cut above in atmosphere to most in Chinatown (for example, Peach Farm has the most sublime scallops--in shell with garlic and sometimes vermicelli--and softshell crabs, but the basement location, harsh lighting and formica tables can scare off folks who don't know better). Yes, I absolutely LOVE Penang. Went there with a bunch of hardcore foodies, several were chefs, and we tried lots of dishes, even those on the 'special' menu, with crazy things like fishhead soup. Everything is delicious, and the roti bread with curry dipping sauce is addictive. I've been back countless times since.

Okay, I found myself a nice little chuck eye roast today, and am looking forward to cooking it up tomorrow. But, I have a question. My roast is a little smaller, at just over 2 pounds. Should I still plan to braise for about 3 hours? Not sure if size is a factor here or not. thx, Pam

I love this book, and not just for the recipes. It's one of the most informative and thorough books on the subject. I think it's a good one to give as a gift to, to people at any level. My sister is somewhat new to cooking, and really liked that the recipes are so detailed and easy to follow. So far, I've made the Salmon with mushroom, bacon, leeks and Pinot Noir, and it is such a delicious sauce. I was in the supermarket yesterday and wanted to pick up a roast for her pot roast, and could not remember for the life of me which cuts she said to avoid. Had a feeling I was going to pick the wrong one. Am heading back though, and hoping to do it tomorrow. The difficult decision will be which pot roast recipe to go with, I think there are 4 or 5 to choose from. Any suggestions?

As a continuation of the waiter over-pouring thread, I'm curious as to what size a glass of wine should be when you order in a restaurant? How many ounces, do you suppose, feels right? I was at a great little wine bistro last night, and they offer 2 or 4 oz pours, or the bottle. I ordered a glass, and didn't specify so I got a 4 oz pour, but I had to double check, because it was so small, that I wondered if it was only 2oz. The 4oz pours seems to me about half what you normally receive in a restaurant. Or am I way off base? Am curious what you all consider to be 'a glass' of wine. Pam

I just recently discovered Wolf Blass as well, and totally agree! I had the gold label shiraz, which I think was around $8.99 and absolutely delicious. I'm looking forward to trying more of their wines.

I guess I'm just a total geek, but my friend Jen and I were actually excited to get invited to our neighborhood pampered chef party. Beats the heck out of overpriced candles or jewelry. plus there was food, and wine, and we were happy with what we got. Jen got a great meat thermometer, and I love my pizza stone.

I took a class recently on cooking skate, and it was very interesting. Skate is one of the most perishable fish. Many local restaurants in my area, Boston/Cape Cod don't sell much of it in the Summer, because it perishes after a day or too in the warm weather. It will last longer in Winter. Always cook Skate the same day you buy it, and smell it before you buy it, it should NOT smell of ammonia. If it does, don't buy it. One of the best ways to cook it is to saute quickly over medium heat. It only needs a minute or two on each side, and it will be cooked and tender. It is very easy to overcook it, and because it is so thin, it will cook quickly. When fresh, and sauteed, it will have a very sweet, delicious taste. We simply dredged it in flour, then sauteed it in butter...lots of butter, then finished with capers and lemon. It was delicious! Pam

I'm not blaming tha actvists for no testing. It just seems that a major overhaul of our beef testing procedures is uncalled for at this point. How many cars have to have a critical flaw before a major investigation is prompted of Ford, how many people have to have complications before the FDA intiates a major investigation into a drug on the market, and how many sweaters need to easily catch on fire before the Gap comes under scrutiny? The beef industry is first and foremost just that: an industry, out to make a profit, which they are already apparently having a problem doing. I'm not saying it is morally or ethically right, or that one can justifiably put a dollar value or set of statistics to potential human lives effected, but there is no reason we should force the beef people to play by different rules than any other corporation. ← I'm not sure that just improving testing will solve the problem. The way the animals are fed and slaughtered also needs to be addressed. Feeding cows other cows, possibly even diseased cows, could potentially spread the disease, and may have already done so. So, it's not just about testing. But, I am not ready to give up meat!!!! I think the answer, for me anyway, is to just buy organic. I'll pay more, but won't have to worry about meat by-products in feed, as organic cows are grass fed, so it's not an issue. In fact, my day of no meat started a mad craving for it! Just polished off a delicious braised veal ragu over pasta. :) Pam

Don't ever worry about ordering the same thing when you go to a restaurant. They take it as a compliment! When I used to waitress, I remembered many of my favorite customers by what they ate, and most regulars ate the same thing or almost the same thing every time they came in. We had baked stuffed shrimp lady, end cut prime rib man, and a diabetic customer who always had 3 oz filet of sole, no crumbs, no butter. Not only did they tend to eat the same things but their drink orders where generally the same too. If you find something you like, why not stick with it? :) Pam

I am. I guess I read too much, but some of the <a href= "http://www.nature.com/news/2005/050117/full/050117-11.html">articles</a> are frightening. Especially the ones that say that prions that spread the disease have been found in mice muscles. A test was run, where the mice were exposed to the disease, and unlike earlier assumptions, where it was thought that the disease was limited to the brain and spinal cord, that may not be the case. It is especially alarming because the muscles have been thought to be safe, and since that is the part we generally eat, it has also been assumed that there isn't much of a threat. But this new information could prove otherwise. And the worst part is the incubation period is so long, potentially even decades before symptoms show up. And then you have to wonder <a href= "http://www.newstarget.com/000733.html"> how aggressive the USDA is </a>with testing for Mad Cow. If they don't test, they won't discover the disease, and if there is no discovery, beef sales stay steady, and the public thinks they're safe. But, what if we're not? And here's my main question, that I'm very unsure on. What about Lamb, have there been cases discovered in that meat too? Or is this generally a Cow disease? I love beef, and hate the idea of giving it up, but I'm seriously and sadly, considering it. <a href= "http://www.mcspotlight.org/media/television/oprah_transcript.html">Oprah's article, from 1996,</a> is interesting as well, it's when the beef industry got quite upset with her. What do others think of this? Pam

I recently started one too, focusing on inexpensive wine, and recipes. Pam

No, sorry. The slimy texture just turns me off too much. I've made gumbos and jambalyas and other cajun/creole dishes, and just omitted the okra, and no one missed it.

People seem to have such concern for whether a lobster feels pain when plunged into water. Why is that? I suppose maybe it's about the same as a deer feels when it's shot, or a cow when it's slaughtered.

Trader Joe's has an amazing cranberry walnut tart. The taste just explodes in your mouth. I finally got to taste it yesterday for Superbowl, and then this am for breakfast. So good. We were supposed to have one at X-Mas, and I was dying to try then, as my sister had been raving about it, but they were completely sold out by the time I got there. Cranberries are big in my neck of the woods.... :) Pam

So, my question is this: Can you discern the various tastes in wine? Can you pick out things such as ‘wild, jammy, slightly risqué character’ in your wine glass? ← Sometimes yes. But, sometimes, it just tastes like wine. With no discernible tastes. Usually, for me this also is wine that I don't like. I find that the ones I do usually have flavors and textures that I enjoy.

"Having been a waiter and having developed some respect for the profession, I was eager to defend my erstwhile compatriots and to add a little factual background to the discussion. Whether or not one embraces the American tradition of tipping, denigrating it because allows proletariat waiters into the same economic class as college-educated professionals is to be factually incorrect." I also have respect for the profession, and know many 'professional' waitresses. Interestingly, many of them have advanced degrees, several were even teachers at one point. Waitressing attracts many people, because of the flexible hours, and the main reason, the money. Most people I know, and even myself years ago when I was waiting tables, have a love/hate affair with the job. There are great nights when regulars come in, and things go smoothly and the tips are great. But there are many nights also when customers behave appallingly, things don't go well for whatever reason, timing just is off, which affects service, which affects tips. On those nights, the best part of the night is the end of the shift, when you count your money and remember why you putting up with it. See, in my opinion, if tipping were abolished and a more 'reasonable' hourly wage imposed, you'd lose all the best waitstaff, the truly professional servers. Service standards would go down across the board, because the majority of people doing it, are in it for the money. If that disappears, why on earth would they stick around? Just my two cents. :) Pam

YUM!! The butternut squash was a twice baked filling I had extra of and had put in the freezer. I actually found proscuitto so I slivered it up and fried it a bit first. Then I used up half an onion and half a large shallot. Plus of course the one big leek. Parm and Old Man with a pat of butter at the end. I used a bit of dry white at the beginning and then chicken stock. It was the best one I've made to date. I love risotto!!!! ← Wendy, this looks wonderful! I have a question though, what is "Old Man"? I am not familiar w/that expression. Pam

Lake Champlain's 5 star bars are amazing. Especially the fruit and nut one that is dark chocolate, bits of praline and pecans, wild dark cherries and raisins. Another new favorite are the organic Dagoba bars. My favorite was this one, Dagoba Xocolatl Organic Chocolate Xocolatl is inspired by ancient chocolate culture and tradition, infused with chilis, cacao nibs, maca, vanilla and nutmeg. this one was very good too Dagoba "Lavender" Organic Chocolate A uniquely wonderful blending of flavor! Dagoba’s signature rustic grown organic dark chocolate is infused with lavender essence and organic wild sundried blueberries.

Fresh french bread from Panera. Went there for lunch, and discovered a new favorite place, had a great little soup and salad, but the best part was the wedge of french bread that came with it. I ate it without butter or anything on it! Which, for me, is quite shocking. I then bought a still warm fresh baquette of my own to bring home, and just had more bread, absolutely plain. Because it is that good, chewy and delicious. Okay, I did finally break down and add some honey turkey and fig spread, which was even better. :)

One of the most frustrating things too is when the waitstaff is blamed for something that is not their fault or completely out of their control, like if there is a screwup in the kitchen, which sometimes isn't even the kitchens fault, but things happen, and the meal is delayed, and then the servers tip is docked.

Thanks for posting this. It's true. If any of these 'rude guests' saw half of what I saw in restaurant kitchens, they'd think twice about getting on a waiter's bad side.

My very first pork tamale at a local Tex-Mex restaurant. It was smothered with a green chili habernero sauce that was outrageously tasty. The sweet corn taste of the tamales reminded me of polenta, wrapped around a finely shredded pork filling. I ordered one, but could have eaten several more they were so good. :) Pam

Thanks to your blog, I now have a new favorite food discovery, pork tamales. Since the craving your blog created for enchiladas would not die, I went out to my favorite Mexican restaurant for lunch. I'd never had them, because I always get the same thing when I go out for Mexican, until today. I just wish I'd tried them sooner. :) Pam

Andrea, Am loving your blog. I lived out West for awhile too, in Phoenix, just long enough to fall in love with spicy food. So, your pictures are just making me drool, and am now craving enchiladas something fierce, and it's nowhere near lunch time! :) Pam

I didn't realize this had been asked already, sorry! Very interesting responses though, thank you. To echo the thought that someone else already mentioned about how Merlot is so popular that it might at least get people introduced to wine. I have to agree, as I am one of the ones who came to wine via Sutter Home White Zinfandel. It's funny, but for some reason I've noticed that many first drinks whether cocktails or wine, tend to be sweet, kind of an easing in of the drinker as their palate adjusts and then improves. My first cocktails were the sickly sweet Sloe Gin Fizzes and Whiskey Sours, and for wine the candy sweet white zin, which I cannot stomach now. Maybe Merlot is similar, for new red wine drinkers....