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I just retrieved my copy and notice I had bookmarked the Rustic Potato Loaves (pp 138..39, pic p 65). I have several bread recipes that use mashed potatos, but this recipe is half potato/half flour, a far greater percentage of potato than anything I've made. I'll see if I can try the recipe this weekend. SB always 'd Julia

These philosophical remarks inspired me to start a New Thread. SB

To some degree I suppose we all do, as in "You Are what you eat", ne: 60's Warbler Tiny Tim via Brillat-Savarin via The Ayurveda. SB (will be "pasta w/beef sugo" later tonite, followed by "mini molten chocolate cake")

A recent post got me thinking about how nice it would be if we could atone for our sins by the simple expediency of eating particular foods. I've chosen to use the Seven Deadly Sins for the example of moral trangressions, along with some of my own suggestions for appropriately repentant dining: Pride - Humble Pie Envy - Zucchini (nobody ever wishes for more of them) Wrath - Milktoast Greed - Popcorn (easily shared) Sloth - Fast Food Gluttony - Strict Vegan Diet Lust - Saltpetered Popcorn

It's still one of my favorite books. I try and make something from it every month or two.

From The Hisotry of American Sandwiches: "Recipes are not invented, they evolve. In the case of the Bacon, Lettuce and Tomato sandwich (BLT), culinary evidence confirms this recipe descended from late Victorian-era tea sandwiches. The earliest recipes for BLTs were listed under different names in cookbooks."

yes and yes

Once I forgot to add the salt to my English Muffin Bread Recipe. The bread did indeed taste sort of flat , but after being toasted it took on a completely different and quite nice flavor. It might have been coincidental, but that batch also had a real crunchy crust. SB (the "S" stands for serendipitous)

You know, some of the disagreement in this thread might be semantical. To me, if it's edible, it IS "just fine." I don't consider that a lie. I consider that a more polite way of saying, "It's acceptable, but that's about it." ← All I know is that if GF says she's feeling, "Just fine", I'm in big trouble! SB

That depends mostly on whether it's a place where I'm a regular customer or not, but most often a "fine, thank you." will suffice in any case. In an establishment where I know the owners and staff I can be more forthright. For instance, "Very good, thank you. The soup was excellent.", or "Fine. The toast was burnt, but a little carbon won't kill me." If I have a chance to speak with the owner/manager/chef I might be more candid concerning problems, knowing they'll accept it as constructive criticism. Even then I try to be casual. Having been on the that end of the business I know what a tough job it is. Some examples might be: "I liked the ravioli I had last time better." "Somebody went a little heavy with the salt shaker in the chowder." "The fries were a little on the limp side." Often you can infer a problem by using a question: "Did you switch to a different produce supplier?" "Where did you get the idea to serve squash with fish?" "Have you seen how (another restaurant) serves their filet?" Visiting a restaurant for the first time, or one where I don't expect to have occasion to return, I'll usually just let things go. The only exception might be if one of my guests has a problem and is hesitant to say anything themselves: "Ms Beal's prime rib is too rare. Could you please take care of that for me?" (Note: Having somebody other than the person with the problem mention it makes it seem less personal or confrontational.) I guess, to sum it up in one word, the word would be "tact"? SB

At this point I believe the question is not meant as, "How do you like the food?", but rather more like, "Is there anything else I can do for you right now?" If there's a mistake with the order, or you need more of something, this saves you the trouble of flagging them down. In the (hopefully) rare event something is actually so wrong as to render it unedible, this gives you the chance to request a correction. At the end of the meal, when the check is delivered and you're asked how everything "was", is the time to offer complaints, suggestions or (hopefully) compliments.

People who are too sophisticated to eat at Applebees probably didn't like Tyler Florence anyway. Those who like him might enjoy Applebees? He get paid lots of money. No harm, no foul. SB (never been to Applebees)

I like the tri-tip beef roast but they aren't available very often around here.

Mine are sorted by utility value. The dozen or so I refer to on a fairly regular basis are kept within arms reach, (when I'm at my center island), on a counter; larger books [Julia & Jacques Cooking at Home] into the corner to the left of my bread box, and smaller ones [King Arthur Flour 200th Anniversary Cook Book] to the right. In a drawer beneath this countertop I keep some small paperback and pamphlet type books, [book that came with my KitchenAid mixer]. Atop my refrigerator, in a plexiglass holder, I display two of my first "celebrity" cookbooks; Frugal Gourmet and Beard on Bread. In a cupboard above my range I keep more smallish books, [Aunt Bees Mayberry Cookbook], some magazines I have certain recipes marked in, and a pile of recipes printed off internet sites. The rest of my cookbooks and food writing I keep in my home office or here at work, where I'm more likely to use them for reference than I would in the kitchen for cooking.

It depends on how good a pizza it is.

This could be good news? Maybe they could start by making foie gras, and thus please both gourmands and politicians. "IF YOU have ever longed for a meat substitute that smelt and tasted like the real thing, but did not involve killing an animal, then your order could be ready soon. Researchers believe it will soon be possible to grow cultured meat in quantities large enough to offer the meat industry an alternative source of supply." … The Economist, A Meaty Question, Sep 21st 2006 SMELT! Smelt are the little silvery fish we catch by the garbage bag full in early spring along the shores of Lake Superior! SB (obviously, The Economist is not "mainstream media" around here)

Why do you watch her show? SB (just curious) "two elderly women are at a Catskill mountain resort, and one of 'em says, "Boy, that Rachael Ray is sure annoying." The other one says, "Yeah, I know; and I watch her two hours a day!"

I'll watch Rachael Ray, Sara Moulton, old Julia reruns, Emeril, Bourdain, Alton, Jaques Pepin etc. Sometimes I watch baseball, American Chopper or various shows on History and Discovery Channels. I like Mystery, Antiques Roadshow, Austin City Limits and documentaries on PBS. The great thing is, my TV has a little remote control that not only lets me turn it on and off, but lets me select from around 70 different channels! I'd no sooner watch shows I didn't care for than eat food I don't like, or wear shoes that don't fit. SB (Life's too short, and presents so many pitfalls and problems in any case, to torture yourself over tv shows)

My two all time favorite TVFN shows! You would think they could try airing a few of the other "foreign" shows in overnight or weekend days slots? SB (how about Two Fat Ladies late night re-runs)

Hmmmmm This gives me an idea. If I took small tortillas, folded them in half, cut them above the fold using the top part of my largest dog cookie cutter, and then baked them, I'd get dog shaped taco shells! SB (might try this tonite! )

How about Water Buffalo Hide? Bison or horse would be good if you can find it too. SB (Checking for a local homemade source. Lots of hunters around here)

Well I wouldn't do it under running water - not at the cost of water here! I use a large bowl and let the packaged meat sit in water as cold as I can get it from the tap for 30 minutes, dump out the water and refill until the meat is thawed. ← Just have the cold water continuously re-filling the bowl by letting it slowly overflow. This won't use much more water than empying the bowl every 30 minutes. No matter what method you use, x btu's have to transfer from water to meat, the more efficiently the better. Even if you use twice as much water, but accomplish the thawing in 45% of the time, you saved water. BTW: Use the same method for cooling hard cooked eggs quickly so they'll be easy to peel Put them in a pan of cold running water. SB (Convection ovens use the same principle for efficient heating by moving air)

Didn't you guys see the Alton Brown episode where he melts little ice ducks by various means. Running water was best. SB (It's physics) (Second Law of Thermodynamics)

I don't know, but here's a nice caramel frosting that goes well with pumpkin: 1 Stick Butter 1 c Brown Sugar 1/4 c Milk 1 tsp Vanilla 2 c Powdered Sugar Melt Butter in heavy medium-sized Pan over Med Heat. Stir in Brown Sugar and bring to a boil for 2 minutes. Add Milk, return to boil 1 for 1 minute. Allow mixture to cool to room temp and add Vanilla and Powdered Sugar. Stir until smooth and apply thick coat atop cooled Cake

Here's a glimpse of what you're up against. I think we could stipulate that The Wall Street Journal readership is somewhat better educated and more sophistcated than the general population? Here's the current results from the online poll on www.wsj.com: Would you support a ban on use of trans fats in restaurants in your city? Yes 1405 votes 55% No 1144 votes 45% Total Votes : 2548 (Copyright © 2006 Dow Jones & Company, Inc. All Rights Reserved) SB (go figure)