srhcb

RE: History of Ideas I wish the U of MN had offered this program. I might have gotten a degree instead of kicked out? SB (assumes it was a BS?)

I believe the Queen is, if nothing else, extremely gratious. Therefore, I think she would appreciate just being served whatever we happened to be having anyway? Tonite, the Queen would be eating Sloppy Joes! SB (Hopes the Royal Launderer is traveling with her)

I think the whole food/porn thing has gotten a bit "lame". SB (as has Harpers)

I started off with a bread machine, which are nearly foolproof and make a damn fine loaf. After I wore that out I got a KitchenAid HD mixer and have never looked back. I used, (and still use), the King Arthur Flour 200th Anniversary Cookbook and the company's catalog as my instruction books, along with their products. SB (one of the smartest things I ever did!)

My garage itself is a refrigerator nearly half the year. In fact, the end nearest the door is a freezer! SB (in Northern MN)

WOW! Neat! SB

That's great news! Maybe somebody at PBS would consider a documentary show devoted to these "natural" cooks before they're all gone? They could call it "Grammas, Nonas, Nanas & Omas .... " Scorsese himself might direct it. SB (Tell Aunt Fanny I want an autographed picture!)

My Mother recently moved into an assited living facility and we'll be cleaning out her kitchen soon, and I'm sure we'll unearth a few of these. I recall her having several copper molds, one a fish and one a cluster of grapes, but I don't remember her using them for anything but decoration. She also has a wooden sheep butter mold that belonged to her mother, who only used to use it for Easter Dinner. If I find that I'll take it to my Cousin Dr Mike's "Annual Easter Gathering of Serbian Relations". We have a plastic Pooh Bear mold! SB (If I had an Eeyore mold I'd make Grape Jello)

I make quiche when I want to throw something together quickly and use up some leftovers. I use the formula for quiche from The King Arthur Flour 200th Anniversary Cookbook: 1 Single Crust (I've posted a very easy one on RecipeGullet) 1 1/2 Cups vegetables/meat etc 1 1/2 Cups liquid (3-4 eggs + milk/cream/yogurt/sour cream etc) 1 1/2 Cups grated cheese Last night I made one with leftover wild rice and ham and some colby cheese in a crust flavored with taco spices. It was very well recieved by all, including 2 yr old, who's attracted to anything that even remotely resembles his favorite, "pizzie".

Sara, The Food Network shows I loved most were those featuring Martin Scorsese's Aunt Fanny as your guest. The time she took the live phone call from somebody in her old neighborhood and they chatted about mutual aquaintances while she cooked was priceless! (That was real "reality" tv!) I think Aunt Fanny is emblematic of a generation of women, who themselves symbolized untold previous generations, that is not being replaced. Their history is the history of cooking, and I'm afraid it gets short shrift in serious discussions of food. But, recalling my own late grandmothers, perhaps that's they way they would want it? SB (hoping Aunt Fanny is well and might visit the new PBS show?)

Or the opposite tact, offering advice on an item at the market: SB: "The morels are excellent. I used them in a stroganoff recipe from Balthazar a couple nights ago." ← Or .... on another level: SB: "I wouldn't buy them Polish. They'll make ya fart!"

Or the opposite tact, offering advice on an item at the market: SB: "The morels are excellent. I used them in a stroganoff recipe from Balthazar a couple nights ago." ← If you're really out to make an impression, (or hard up): SB: "The morels are excellent. I used them in a stroganoff recipe from Balthazar a couple nights ago for my mother."

Or the opposite tact, offering advice on an item at the market: SB: "The morels are excellent. I used them in a stroganoff recipe from Balthazar a couple nights ago."

At the wedding reception they served those fancy little horse dervs. SB (I heard it)

Chufi, Perhaps I'm veering a bit off track here, but I noticed you're from Amsterdam. My cousin in The Netherlands, (Ede), often sends us packs of Dutch snacks and treats. I've noticed the licorice comes in either sweet or salty. Although I don't read Dutch, I've been able to deduce that "Zoute" means "salty", although I don't know if that's really the way I'd describe the candies I've had. SB (especially likes Kraepelien & Holm Honey Bears)

And one of them, for all intents and pujrposes, has been. The most comprehensive, yet understandable explanation of the disease and the threats it poses was published inThe New Yorker several years ago. I bought The Complete New Yorker on dvd, but have loaned it to my sister. As soon as I get it back that's the first thing I'm going to look up to re-read. SB (advocating proper perspective)

Perhaps they couldn't find her one that fit? Although she could probably wear one of Mario's .... upside-down! SB (likes RR's "size")

Tony as the "Secret Ingredient"? That would be interesting. Actually, the combination of chefs and tv personalities reminds me of the old non-PC puzzle which involved moving a certain number of missionaries and cannibals across a river using a boat that only held x number of people. As I recall, the trick was to ensure that there were never more missionaries than cannibals left on either bank of the river to avoid having the poor cannibal subjected to proselytizing. SB (or something like that?)

I suspect this all has less to do with public health concerns than agribusiness' concerns? SB (sleeps like a baby)

Or, if Sara doesn't speak Japanese, (or Sakai English), and I can't add a third person, I'll take Bourdain. SB (we have a few things in common)

Okay, Bourdain with: Laura Bush Sherri Lewis' Lambchop Any of the Welch's Grape Juice commercial kids SB (Great Idea!)

There are plenty of food world people I'd love to meet, or get to know by visiting with on a regular basis, but in order to just have lunch I'd want to feel comfortable rather then star struck. I'll take Sara Moulton and Iron Chef Sakai. SB (and, I guess, an interpreter, unless Sara speaks Japanese)

You maybe grinding too fast? Or perhaps try to plate with the larger holes first, and make a second pass at the finer grind. Also, make sure the front collar is VERY tight. I usually set meat, cut to size for grinding, into the freezer just ot firm up and it seems to grind better. SB (never had much trouble)

They meant it in a metaphysical sense? SB

My Dream Team: IC Sakai & Sara Moulton SB (class will tell)