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If memory serves me correctly, I believe this was once an Iron Chef "Secret Ingredient"? SB (then again, maybe I'm thinking of the Norski Chef "Lutefisk Battle"?)

"Some citizens have expressed doubts about Rutabaga Lutefisk Pie, but Emilia Wanderlust-Philodendron, the Head Mistress of the lodge, told them to shut up." In a prior post to this thread, Steve Baker suggested, half-seriously, "I suspect (lutefisk) pie would contain potato and rutabega." Proving once again that great minds think alike? SB (even if only one of them can spell)

The IC Japan shows had already been repeated several times, although I alwaysd enjoy watching them anyway. I understand no new episodes are anticipated due to contractual problems. SB

Somehow it garners applause when one of our undisputed top chefs markets himself like this, (Official Nascar Chef ), but meets with distain when the same thing is done by Rachael Ray, who doesn't claim to be doing anything but having fun with her cooking. Is this what they mean by "sexist"? SB (likes both Mario and Rachael)(and Nascar too, for that matter)

No Reservations Out-Takes, On now. I'm liking it. SB

I almost hate to say it, but Lutefisk Pie, with root vegetables and a creamy white sauce might not be too bad? Maybe a Norski Pasty? SB (perfect for "white food" devotees) BTW: When I compared lutefisk to haggis, little did I suspect .... but Google turned up what's claimed to be an old MN poem of (understandably) unknown authorship: "Ode To Lutefisk" May be sung to the tune of "O tannenbaum" or "O Christmas Tree" O Lutefisk... O Lutefisk... how fragrant your aroma O Lutefisk... O Lutefisk... You put me in a coma. You smell so strong ... you look like glue You taste yust like an overshoe But Lutefisk... come Sturday I tink I'll eat you anyvay. O Lutefisk... O Lutefisk... I put you by the door vay I vanted you to ripen up... yust like they do in Norvay A dog came by and sprinkled you... I hit him vid an army shoe O lutefisk... now I suppose I'll eat uoy as I hold my nose. O Lutefisk... O Lutefisk... how vell i do remember On Christmas eve how we'd receive... our big treat of December It wasn't turkey or fried ham... it vasn't even pickled spam My mudder knew dere vas no risk... In serving buttered lutefisk. O Lutefisk... O Lutefisk... now everyone discovers Dat Lutefisk and lefse makes... Norvegians better lovers Now all da vorld can have a ball... you're better dan dat Yeritol O Lutefisk... vid brennevin You make me feel like Errol Flynn.

Lutefisk is to Norwegians as Haggis is to Scots. Many feel ancestoral obligations to eat it, and even claim to like it, but nobody will ever believe them. There are plenty of people of Norwegian descent here in MN. In fact, I'm related by marriage to several. I've eaten Lutefisk. With plenty of butter it's not too bad. I've never heard of it made into pie though. I suspect said pie would contain potato and rutabega though, and would most likely be served with a white sauce. SB (would serve the visitors steak .... or pizza)

That's an interesting observation. I never would have thought about it until you brought it to my attention, but Tony does have a distinctive manner of speech. I wonder if it's natural to him, or developed over the years of dealing with so many non-native English speakers in the restaurant business? SB

It's also pretty handy when you want to increase or decrease a recipe by an odd amount, like three-quarters or one and one-third. SB

I'd let someone else buy the set they listed, and I'd give them a Kyocera Ceramic paring knife. I gave these knives as Xmas gifts a few years ago, and everyone from beginner to semi-pro cook was impressed. SB (willing to get married for a KT-155-HIP-D zirconium carbide "black" 6.25" Kyot Series Chefs Knife)

Since you have an interest in family history along with authentic Italian food, you might find this book interesting. La Cucina Razza Dei Ciurri was originally self-published by a local family that has operated a restaurant/supper club for many decades as a way to gather and pass on recipes, family lore and traditions to future generations. Once restaurant customers learned of the book, several hundred more copies had to be printed. The book was featured on local television programs, leading to several subsequent printings, and I understand it's now the most popular cookbook the publisher has ever handled. You can order direct from the family via: http://www.italian-cookbook.com/pages/1/index.htm The "Nona's Hints" interspersed throughout the book are worth the price alone. SB

If you folks are really into this may I suggest a good book? The Idea of Property by Laura Underkuffler, a Professor of Law at Duke: http://www.amazon.com/gp/product/019925418...5Fencoding=UTF8 "This book examines the central issue in property theory, as it intersects with law: what property is, as an idea, and the power that claimed individual property rights should have against competing public goals. Drawing upon areas as diverse as land use, the body as property, personal information as property, cultural property, and state redistributive claims, the author shows that there are deep reasons for property's protective power, or lack of it, in these and other cases." - Editorial Comment, Amazon.com It's not light reading, (or cheap!), but it gets to the basis of the discussion; just what is property. SB

yur nuts SB

You're full of baloney! SB

Julia is a true classic. As defined by Merriam-Webster Online: Main Entry: 1clas·sic Pronunciation: 'kla-sik Function: adjective Etymology: French or Latin; French classique, from Latin classicus of the highest class of Roman citizens, of the first rank, from classis 1 a : serving as a standard of excellence : of recognized value b : TRADITIONAL, ENDURING c : characterized by simple tailored lines in fashion year after year <a classic suit> 2 : of or relating to the ancient Greeks and Romans or their culture : CLASSICAL 3 a : historically memorable b : noted because of special literary or historical associations <Paris is the classic refuge of expatriates> 4 a : AUTHENTIC, AUTHORITATIVE b : TYPICAL <a classic example of chicanery> SB (bets Julia would have liked the "example of chicanery" useage)

That would be a great name, but I'll bet the Health Inspector would freak? SB

I've spoken to several people today about the concept and it's almost universally acclaimed by both those who've used it and attractive to those who haven't. (and I live 80 miles away from the closest location.) Several women who I know are good cooks like the idea because of the time saving factor alone. Planning, shopping and prep work with small children in tow is apparently quite a daunting task? They would rather wait to cook more elaborate and exotic meals when they have time to enjoy the process. I also heard about a group who travel 200 miles to the Twin Cities to stock up on these meals! Of course, it helps that around here the trunk of a car can function as a chest freezer half the year. I'm planning a trip next week to visit the local franchise I mentioned earlier: www.mixitupmeals.com SB (I'll keep you posted)

The Dutch love licorice. They have stores that sell nothing else! www.hollandsedrop.com I like the Beehives, with honey for a sweet, soft taste. SB (recommends caution with the "double-salted" varieties)

I thought getting a monkey was a good idea? You would probably want to supplement its diet with Purina Monkey Chow though. You DO NOT want to have a monkey with the runs! SB (remembers a friend who had one)

I wasn't quite comfortable with Tony's first season on Travel Channel, but judging by last night's episodes they seem to have a better handle on the proper mix of travelogue/cooking/eating/drinking and just general goofing off. SB ** knock on wood **

I'm inclined to agree. If you preface the word "coffee" with the implied "cup of", it makes more sense this way, ie: "Would you (singular) like a cup of coffee?" vs "Would you (plural) like coffee?" SB (drinking a cup of coffee as we speak)

As far as I'm concerned, the best Bourdain episode since the first Food Network season. SB

This depends on the particular facility. In any case, I'm sure the ingredient quality is better than fast food and junk foof, at least as good as most restautrants, and far better than most people in this Country and the World subsist on! I don't know about the existing businesses, but I'd expect and encourage this, and then expand my offerings to include more elaborate techniques and meals. Compared to the alternatives, I'd say "yes." About the same time they started watching Food Network? SB

zilla, THANX! There's a link in the article to the industry's trade group, the Easy Meal Prep Association, which lists member's locations by name and by state. I find it interesting that while there are a few franchise outfits, most of them look more like mom & pop operations. SB

The NY Times had an article yesterday about the rapid growth of the meal preparation center business. (If somebody more adept than I can provide the link I'd be most grateful) It's easy to be immediately dismissive or distainful about a concept like this, but upon reflection I think it's a great idea. Most people lack even the basic kitchen skills, mental and physical. They are also chronically short of time. They don't demand or expect gourmet fare every night, but only a step up from fast food, take-out and delivery dinners. You can argue with their life-style choices if you want, but it's a fact. You can't argue with the idea that anything that gets people to eat healthier meals, and eat them together as a family is a good thing. I would suspect many people "graduate" from this form of cooking to doing more things for themself as they become comfortable in their own kitchens. I followed links in the article to the site of a three location operation in the Twin Cities: www.mixitupmeals.com I'm impressed by the business plan, especially where it emphasizes social interactions like family participation, group fundraisers, and the camaraderie of preparing meals with friends. I've contacted Mix It Up Meals already this morning about a possible location in a lease-hold I have in a very attractive area of the Twin Cities. SB (better to light one burner rather than curse the cold dark ovens of $100k yuppie kitchens) PS: While I'll admit to being a notoriously poor speller, I can't believe I'm the only eGullet poster who ever tried to edit a message title!