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I'll bring an appl pi. SB ← Isn't that a new type of computer? If not, it should be. ← In Applesse it would be called the "iPi" SB (likes Apple, both computers and pies)

The Oldest Living Chicken on Record is/was fourteen-years old ! And, tying the thread together; Many years ago when Johnny Carson hosted the Tonite Show I saw a guy billed as "The World's Best Animal Trainer". His title was based on the animals he trained more than what they were trained to do. He had a rabbit and a chicken, two creatures not normally famous for their intelligence or performing abililies. The rabbit "beeped" horns while the chicken danced! SB (the audience loved them though! )

Rabbits can quite easily be housetrained. I have eaten (wild) rabbit, which was .... "so, so"? What's the going rate for psychiatrists vs laundry and light cord costs? SB (currently dealing with a dog chewing on wood furniture)(and I DON'T eat dog, even in dreams)

I'll bring an appl pi. SB

The recipe I saw prepared on tv used one pound of the little red radishes: Place trimmed radishes in a skillet with 1 1/2 cups stock, 2 Tbl butter, sliced shallots, 2 Tbl sugar, 1 Tbl vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes, if the stock has not cooked away, remove radishes and cook down to 1/2 cup. SB (They were a pretty color, and looked like they'd taste pretty good)

I like radishes in salad, but never thought about cooking them until I just saw this on tv. Has anybody tried this? SB (wondering about the texture )

When you hear: MEOW! THUD .... emanate from the kitchen. SB

Cool! Now I'll be Meatloaf. SB (comfort food)

This is going to seem like an odd complaint, but I wonder if anybody else who buys the book will have the same experience. The binding is odd. The pages don't always fan out evenly. It's like they're bundled in groups of 10-12, but because the spine (?) doesn't lay flat against the cover the book lays opened in little 10-12 page steps. It's disconcerting. I'm no expert in bookbinding. In fact, I had to go through many books in my collection to be sure this wasn't just my imagination. Otherwise I love the book so far, and will report on its more pertinent aspects soon. SB (I see it was printed in China, if that has anything to do with it? )

How about a haiku? mystery of math no one can calculate pi though we all eat pie SB

The King Arthur Flour 200th Anniversary Cook Book is the one I started with. It's a good blend of basic info, theory and recipes. No glossy photos though. (For that get Baking With Julia) Check out the King Arthur Catalog for ingredients and equipment too. SB (DOES NOT work for KAF)(but would like to )

I like chocolate as much as anyone, but rather than adding more of it to what sounds to already be a very rich chocolatey cake, I'd consider a vanilla frosting (ala Red Velvet Cake) or maybe caramel frosting? SB

You never heard of Ο Π? SB (first, peel 6-8 ripe Omicrons)

I, for one, ain't done yet! Afterall: "Pi is an irrational number meaning it will continue infinitely without repeating. " - from the unofficial pi day site where you can learn all about pi and enter to win a pi t-shirt! SB (seems to me like some kind of Greek pie would be appropriate?)

Sometimes one side of the bottom piece is light colored and the other side dark, so put one or the other facing out depending on if you want to aid browning of the bottom or not. SB

But NOT for $900! SB (would use one of his double ovens instead)

If it could be used for rising bread I'd like one? SB (would also like double ovens )

I've always operated under the assumption that any contianer or wrap that will pick up flavor might also impart flavor? SB (Saran Classic fan)

I have my new copy of Chez Jacques in hand. I've only had time to look at the pictures, (of food, family & friends, and Jacques' paintings), but they alone are worth the price of admission. Jacques Pepin hardly requires praise from me for his contributions to cooking, and most everyone already seems to share my admiration of him as a person, but I can add that seeing current photos of him now that he's over seventy years of age makes me view growing older with a lot less trepidation. SB (especially likes the photo on page 94)

I, for one, am going to bake an apple pie in a 9" x 9" pan. Pie are squared, you know? SB

A format like this has a pretty short shelf life unless the host can keep it fresh. This guy can't. (1.5 shows was about my limit) SB (thinks Chris Cognac would do a better job )

"devotion" may indeed be the operative word in this discussion? In the original post of this thread I was quoted on the subject of my own Mother's sudden abandonment of cooking upon the death of my Father last year. I've been hoping elaborate on this aspect of the discussion but struggled to find the right words. Your use and description of "devotion" as it applies to cooking is giving me a lot to think about and, hopefully, to soon write about. THANX SB

Thanks! I'll forward this to my cousin Dr Mike, a surgeon, who had hours of fun last Easter season with the Jousting Peeps! SB

I'm kind of a contrarian on the subject of knives. While I'd love to have a set of Kyocera Ceramic Knives, the truth is that for general home use the plain old Chicago Cutlery are the ones I use 95% of the time. Just wash and dry them immediatley after use and keep the edge straight and they're virtually indestructable. A magnetic strip is the best way to store them, but I just keep them upside-down in the wooden block. SB (use the money you save to take Mom out to dinner!)

On a personal level, being the primary cook in my household, I get to make what I want, (ie: last night we had chicken cacciatore because I felt like making it), but I prepare it in a fashion I know my partner will enjoy rather than how I would fix it for myself, (ie: no whole mushrooms or peppers). On a more macro level, I think even professional cooks, aside from their obvious pecuniary interest, cook to please others. It may be something about providing others with life-giving nourishment that evokes a more personal level of involvement than there is in other professions, (the medical field being an obvious exception). So cooking is primarily giving, or at least sharing. In a metaphysical sense, cooks might believe that if "you are what you eat", then they are what we feed them. SB (excellent questions)