Suzanne F

You think so? We haven't found that with the antipasti.

Sam: read the book. And then you will know exactly what she's saying. (I did already read it; in fact, I proofread the book and corrected some mistakes in it.) Also, do other homework on the production methods, the wheat used (where it is grown, etc.), the brass dies used (or not), etc. etc. I have. And so I know what matters beyond price. I have been to Buon Italia. I have bought pasta there. It's good. But it is easier for me to go to any local store and buy DeCecco, which I like just as well. And which cooks up perfectly every time with no guesswork. (Yes, I can read the directions as printed in Italian, IF they are even there.) BTW: have you ever looked at the expiration dates at Buon Italia? It is the Job Lot of Italian food. They still carry pasta for New Year's Eve 2000. Who does the testing? People who make their living at dealing with food, not wannabes who are not food professionals but only think they know something. If the testing were you and me, we'd be at loggerheads, because I take a lot of other elements into consideration than you seem to. You know what? My tastebuds tell me that good enough is good enough for the money. You want to spend $5 per kilo? Fine. But it's only macaroni. I'd rather spend my money on things that make more of a difference. Like fresh produce, or meat and fish, or wine, or oil, or cheese.

This might shock you, but in her new book, Marcella Says . . ., Santa Marcella says that for some dishes, factory-made pasta is the only way to go. And while I could be remembering wrong, she might even say that DeCecco is a good brand. Anyway, I know it's my favorite. And you know what? Ronzoni has also been very highly rated in tests by Fine Cooking and the like. (oops, there go my "gourmet" credentials, down the drain )

Bong: I used to think the same thing. So I couldn't understand when my father-in-law complained that my very saucy Chicken Cacciatorre was too dry. But I have since learned: It makes no difference if chicken is cooked dry or in liquid; if it is cooked for too long at too high a level of heat, it will become dry and tough. This is true of any protein -- poultry, meat, fish, even eggs. The strands of protein will coil so tightly that the internal moisture will be squeezed out. It could be that even though you are cooking it for a long time (to "falling-off-the-bones" consistency, as you say), you are not cooking it at too high heat. So to me, what you do is not quite the same as overcooking. But to answer the original question: it doesn't really take that much longer to cook chicken on the bone, rather than boneless -- especially when the dish needs time anyway for the flavors to develop. And dark does have more flavor to begin with. So I much prefer dark, on the bone. Besides, then one has the fun of sucking the gravy out of the bones. Mmmmm.

A few years ago, when I was working for a food manufacturer, we had a case of eggs (10 flats of 30 eggs each) that had about 30% double-yolks. Never before, never again. Just the luck of the packing, I guess.

Exactly: it seems unlikely that they could read your minds. They can, however, read your correspondence. Happy anniversary (ain't love grand? ) and best of luck with the job-hunts.

Not to worry. There are companies out there that buy brands in order to continue them. They do it because they know they can make money on the brands. (Why else? ) If IBC goes under, I doubt their brands will disappear.

Vanns Spices, out of Baltimore, also sells it. (Sorry, don't have time to find a website.)

I've done tomato sorbet, so why not use ketchup? As NSM points out, it's more of a sweet/tart/spicy flavor anyway. Baskin-Robbins Ketchup Swirl, anyone? But just think of all those food scientists in R&D, working hard to find more ways to use the product, so that the company can sell more. It's possible they could come up with something that's actually good . . . but I doubt it.

Kim, thanks for the heads-up. Robyn: Actually, the room(s) are not at all over-the-top, but very, very classy. Definitely a place to get dressed up for, if you want to, but not that you have to. And as I stated above, there is a truffled macaroni dish that is one of the best (and richest) things I ever ate. If you get it, make sure that you have someone to share it with, it is sooooooooo rich. (Although once you taste it, you probably won't want to give any of it up.)

You all are aware, are you not, of the concurrent thread on: Amanda Hesser: where is she now? And I will dig up some past threads, including one on that very same book. A Winsome Life Amanda and Fergus Amanda Hesser's Cooking for Mr. Latte Amanda Slaps Sandra Lee Hesser's new article, a lot of alliteration for a little lady

My grandmother used to make what was basically boiled potatoes plus: Thinly slice an onion or two, add to a pot of peeled potatoes and cold, salted water just to cover. Cook until potatoes are almost tender. Throw in a handful of fine soup (egg) noodles; cook until noodles are done. Stir in sour cream, check seasoning. Well, there WERE 6 kids in the family, so I guess this was a great way to feed so many. Actually, I love it.

Ah, but it IS authentic. There has been a Chinese population in Jamaica -- I presume brought there as workers (impressed or un-?). One of my favorite dancers is Richard Chen See, a Jamaican who is clearly of Asian background.

My local store had plenty. I'm still getting used to the name change, though; Fage??? isn't that the thing that eats, not that which is eaten?

What a great use for nopalitos! Yeah, the presentation needs a bit of work, but wow, the flavors must have been phenomenal! Thanks for the excellent report and gorgeous photos.

If you go to Crispo, have some filled pasta, too. Whatever is on the menu. Mmmmmmmm. (Disclosure: I worked under Frank in my first paying restaurant job, and think that his food is terrific. Especially his pastas.)

We were there last summer, and again this year. So right off the bat that tells you I liked it at least enough to go back. That said, the ribs are just barely okay -- I did not find them greasy, but they didn't have much smoke flavor either. And they desperately needed salt. We rather liked the sauce, though, which was tomatoey but not sweet, actually rather tart. The spinach was cooked as if it were a hardier green -- but came out pretty tasty anyway, having some sliced mushrooms in it. The potato salad was quite nice, faintly yellow and chunky. Last year's 3-bean salad seemed right out of a can, not at all to my taste. I was willing to go back because it is a cool place, and the people are very, very nice. But is it great Q? Alas, no.

Ah, pesto: yes!!!!! I make huge batches about once a year, and it does the work in virtually no time. For years and years, I have kept on file the url for Culinary Parts Unlimited. Never needed it, knock wood. But if they are anything like Replacements, Ltd for china, I'll bet the stuff doesn't come cheap. No, wait, I just checked, and the prices don't seem so outrageous to me. ($45 for a replacement workbowl well, maybe). But the price of a new S-shaped steel blade is not bad at all.

Zinfandel is HOT. That is, high-alcohol, as well as spicy. So it needs gutsy food. Lately we've drunk it with food that in the past we might have accompanied by cabernet sauvignon (Zin is not as heavy as cab, so we find it a good summer substitute.) Does this help at all?

Obviously, the bacon non-eaters can't do this, but I'll bet you could use butter or even a different animal fat: Slice okra no thicker than 1/2 inch. Add to saucepan with a good amount of bacon fat. Turn heat to low; cover. Cook, stirring occasionally, for at least 1/2 hour, until okra is browned, dry, and soft. Season with S & P. Mmmmmmmmmmmmmmmm.

Don't be disappointed. You asked at a time when some people are actually pursuing outside lives (the nerve! ) and might not have seen your question. A lot of eG'ing happens at work, you know (so much more interesting than whatever we're being paid to do ). Patience.

If you can find How to keep Kosher in your local library, that should help a lot. We have several members here who keep kosher, in various parts of the US and elsewhere. Check for the specific Jewish holiday threads on the Special Occasions board, and I'm sure they'll be happy to help you understand.

Nor is Bryan Miller and Marie Rama's Cocina para dummies so horrible. Dummies no estan estupido, just clueless. I just finished working on a book of 501 30-Minute Meals. The recipes were almost all tempting. (Although yes, many of them used skinless, boneless chicken breasts or thighs, or more tender -- and thus more expensive -- cuts of meat, or fish fillets.) But the problem to me was that they did NOT result in a meal in 30 minutes. There was more prep time that was assumed to have been done, or there were accompaniments which required time not included. Did that make it a bad book? Only if readers really believe that they can get a full meal on the table in that time by following these writings. I don't see the problem with taking the extra time to do everything that gets a real meal on the table, even if it still takes an hour (only 30 minutes longer than they claim; big deal. ) Hey, if you're that hungry, and are cooking from these books anyway, eat the stuff you trim off from the veggies or from the salad as you make it. (That's what HWOE always does.) Oh -- are we fighting about canned peaches? I'm for 'em, as long as they're in juice or light syrup. (I've never been lucky enough to have the home-canned kind.) Sometimes you just NEED to make a cobbler in January.

Stone makes a good point: that too many places may serve half-portions at full price. I fully understand the economics of that, and know that there is no good reason for it. Not half-price, probably, but surely not full. When I'm at home, I can always take home whatever I don't finish -- and I eat the parts of my restaurant meal with that in mind. When I'm traveling, though, I can't. I hate having to leave food. One of the things I loved about the concept of clark-lewis in Portland, OR, was that you could order small or family-size (2, 3, etc.) portions of everything on the menu. We were able to taste a lot more that way, and didn't waste anything.

For small businesses, a noncompete clause is probably a good thing. Especially if the market is small, too. While I agree with Wendy that it shouldn't be viewed as an emotional thing, it still seems wrong to me for someone to be hired, learn the recipes, and then go off and open on their own in order to take away your business. Nondisclosures are a different matter. The manufacturers for whom I've worked (staff or consulting) made me sign nondisclosure agreements. I had no problem with that (even though I developed some of the recipes for them). But let's be real: a pastry recipe is not going to make anybody millions (except maybe Debbie Field), so why even bother asking? Restaurants never asked me to do sign nondisclosures. And I've got virtually all the recipes from kitchens where I worked for extended periods. So what? Wendy is 100% right here: The recipes will never be exactly the same -- ingredients and kitchen conditions will always be at least a little different. And I have seen the exact same (fairly uncommon) items on menus of other restaurants; I suspect that both places "stole" them from the same chef, and that chef was confident enough that it wouldn't hurt anyone.