Nina C.

Welcome, Nina! And no siree: caprese is as Campanian as Campanian can be; after all, it gets its name from the island of Capri. Aha, I had thought it got its name from the town of Caprese, aka home of Michelangelo. Clearly I have much to learn.

Oh good! I thought caprese salad was Tuscan...

I've been lurking on these threads for months now, and kept thinking I'd join you guys someday. I made my first attempt with this Batali dish Spaghetti con Sugo di Peperoni http://www.foodnetwork.com/food/recipes/re...6_10656,00.html from his Home Cooking in Napoli episode. You cook down tons of red and yellow peppers until soft, add tomato paste and red wine and simmer some more until you've achieved something ragu-like, then toss with pasta. This was gorgeous while cooking and I wish I had taken a picture, but the camera had gone with my sweetheart to the Mets game. (OT yay for clinching!) By the time it is done, its muddy and homely looking - not ready for its closeup, I'm afraid. But it was delicious - slightly sweet with a nice hidden kick. I slightly more than doubled the recipe, put it in the fridge overnight and then brought it back to a simmer before tossing with the pasta for a casual dinner with a group of friends. Definitely better the second day, and very easy. The rest of the meal wasn't Campanian - a salad with apples and candied pecans, an eggplant-olive tapanade with toast, and caprese salad with beautiful buffalo-milk mozzarella and purple basil. Homemade apple pie with ginger ice cream for dessert. (I had vegetarians in the crowd, thus the meatless meal). So, I'll have to attempt to join you again with a meal entirely from the region and with pictures. But I have been enjoying everything you've made!

Hi Janet - coincidentally I have also been seeing barberries recently in my historical research, and wondered what they were. Apparently they are known as the poor man's red currant, and can be used in jams and jellies. I read that they were dried like raisins in India, although it is certainly possible that they are also used this way in middle eastern countries. Here's a gardening article on barberries that talks about them making a comeback after being almost erradicated in the 1960s. http://canadiangardening.com/plants/bravo_barberries.shtml and here is a contemporary Persian recipe that uses dried barberries http://www.epicurious.com/recipes/recipe_views/views/231921 I don't know anything about what happened to them in the 19th century though!

Andrew - you must have been inspired by the Ancient Mongolians! http://www.archaeology.org/online/features/food/index.html (click on Lamb Liquor) Although, yours is much funnier. Thanks for this thread.

From a pediatrician friend One of those better safe than sorry things, I suppose.

Many people incorrectly believe that if it's on the internet, it's already in the public domain. I blog for one of my writing gigs, and I regularly google the first lines of my most popular articles to find them copied verbatim on other sites. Sometimes they credit my name, sometimes they don't, but since I have already granted exclusive license, it's a problem either way. Usually an email telling them that I am obligated to contact the lawyers of my deep-pocketed employer if they don't take it down shortly is enough to get an immediate removal. (I only send said email if there are entire sentences or more that have been copied.) Now, a newspaper should know better, but it seems like most of these instances may have been unintentional or even completely unrelated. Recently the shoe was on the other foot, when a writer told me that I had plagiarized his article. It was a how-to piece with 10 steps and one or two of the ideas were the same, although not the language. I had never read his article, a fact I know for sure because it is only available on a pay-for-use website. To him, it was an obvious case of plagiarism, but to the 10 or so people I showed the articles to, it was simply coincidence. There are standard ways to do things, there are cliche phrases, and there are cultural motifs that will be repeated.

Wow - I don't know how I hadn't seen that there were replies to this thread. I thought it sank like a stone. These are good thoughts to hear. Russ - From obsessively reading bios, it seems like the very-well-established food writers/editors didn't go to culinary school - (the Ruth Reichls and Jeffrey Steingartens of the world. ) But the ones who are in their 30's or those whose writing is known but they're not quite a household name - (the Amanda Hessers, the Kate Kraders, the Maile Carpenters of the world) -- they've been. The question is, is it necessary? Is the field getting so crowded that you now need the advantages of a degree? Would a certificate program like La Technique be enough? And, the major question is - what do I want? Do I want a staff position at a magazine, where degrees matter more? or do I want to stay with freelancing and thus I need more life experience, travel, etc.? I don't know these answers, but I'm still trying to figure them out. Because of commitments, I probably wouldn't go until next summer, which leaves me enough time to find new paths, and to explore the choices. But everything you all have said is very interesting to hear. Thanks.

Never been to Annisa so can't comment on that but I just had a terrific meal at Kuma Inn. It feels like a find (even though it's hardly a secret), the food lends itself to sharing and talking over, and it's great food.

Why? For texture? I'd rather not disturb the look of the shortbread squares, if possible. I'm certainly not Dorie, but I know the answer! Shortbread has such a high butter content, it will rise in the center when baking if you don't prick it to release the steam. Pricking gives you flat even shortbread.

Although I am a relatively new food writer, I have quickly discovered that this is what I want to do for the rest of my life. I think one of the next steps for me should be to go to culinary school. I've wanted to go to cooking school for a while because I love to cook, but I know I can do it faster and better. I'm almost positive that I don't want to work in a professional restaurant kitchen as a career. And, I have a BA in English from Smith College. So culinary school seemed like a dilettante's folly until a)I got a steady freelance writing job (not food related) that allows me to pay the bills on a flexible schedule and b)I realized that most of the food writers working at magazines have been to culinary school. But the question is, where to go to school? *I want a school that will give me a solid foundation in cooking, so that when I am writing about historical innovations or new trends, or interviewing chefs, I will know what I'm talking about. *Ideally, this school will offer/allow me to do an internship with a food magazine rather than (or in addition to) an externship at a restaurant. *Ideally, this school will give me connections to people in the business, and be useful on a resume. I'd like to stay in NYC, but I'm considering options elsewhere as well. (Since I live with my sweetheart, I’d still have to pay rent here no matter where I was. Thus, I’d have to really want to go somewhere in order to make it worth it.) Here are the programs I’ve researched: French Culinary Institute - Classic Culinary Arts 9 months - $33,750 600 hours (469 hands-on, 131 theory) 12:1 S/T ratio externships/internships not required, but career services can help you find placement. They are one of the few culinary schools that offers a course in food writing (although if I wanted to take that it would be additional $975) and they offer the "Bouchard Père & Fils-The French Culinary Institute Internship at Food & Wine." FCI is also the school I have most noticed in current food writers' bios. CIA Culinary Arts Associate Degree 21 months - 60 weeks + 18-week paid internship - $40,600 18:1 s/t ratio I'd have to get 6 months experience in a professional kitchen before applying. Since I couldn't commute, add $12000 for housing Externship MIGHT be able to be at a magazine. Institute of Culinary Education Culinary Arts Diploma $24,817 - length 7months-11 months (depends on schedule opted) 400 hours +210 hours of externship 13:1 S/T ratio; max class size 16. They strongly prefer externship be in a restaurant, but it can be at a food magazine. Externship coordinators help you find placement. The Art Institute of New York City - The New York Restaurant School 1 year (4 quarters) - $21,696 871 hours+198 hours externship (probably less because I have a BA already.) Nothing about food writing on their website. Shorter programs: The New School Master Class in Cooking 5 weeks - $2,510 (+$475 materials fee) 96 hours 12:1 S/T Ratio no externship/internship possibilities CIA Boot Camp Boot Camp 1 5 days - $2000 + approx. $600+ in housing/transportation costs For “enthusiasts” So, the gist of this long post is, where would you go, if you were in my shoes?

This is my latest favorite go-to meal. Egg Fettucine, truffle oil, good aged cheese, butter, and some black flaky salt. I probably overdo it a little bit on the salt, but I'm a salt freak.

Thank you so much for this blog - it might just be my favorite food blog ever. I know food blogs are good when they've gotten me checking airline prices.

Interesting to use the word "right" instead of east....could it be someone calling the west coast the "correct coast" ? (Bah! I say.) Or perhaps the right coast of Texas.... or perhaps I am just overthinking as a procrastination technique so I don't have to keep slogging away on this essay! The foodblogs lately have been fantastic! I'm guessing you'll be humble Susan, but you sure know how to pick 'em!

When at the beach this summer with my family, I suggested we make tamales. It was a lot of fun - to me. My dad had fun, but said "well, I don't need to do that again!" The others ran away after a little bit of work. Nothing was terribly hard, but it was an all-day kind of thing. We made Mushroom tamales and pork tamales - I think both of them were from Rick Bayless, and extremely worth it (to me!) Of course, my dad's opinion could be because he lives in Texas where good tamales are a lot more plentiful than in New York.

Maybe a silly question, but what about Amazon.com? They have tempering machines, and molds. Maybe not the exact ones you want, but a possibility.

Theknot.com has a create-a-gift option where you put in a description of the thing you are saving for, and then guests can buy american express gift certificates to help you buy it. Downside is, there is a $5 service fee per transaction.

I'm trying hard not to be influenced by the avocado cream with stilton biscuit. Overall, beautiful, interesting, mouthwatering! I am impressed and inspired. I give Iron Chef #1 8 points. He/she lost points for plating on the main, and for the way the texture of the ice cream looked. I give Iron Chef #2 6 points. I wanted there to be something else on the plate with the sandwich, to balance out the plate. And while the deconstructed bellini might taste good, that's a drink, not a dessert! We with sweet tooths know better. I'm a little skeptical about the sweetness of the peach + altoids + sweet summer corn - let us know after the competition is over how it worked! Thanks you guys for doing this! how fun.

I'm loving this blog - Romance, adventure, and lots of chocolate. I'm always a sucker for couples whose lives revolve around each other and food - Jane and Michael Stern, for example. I'm glad you guys did a budget for tonight too- I always felt like it was cheating when Batali would shave $1000 worth of truffles over a dish. Allez Cuisine!

What an amazing weekend. Mostly I am wishing I could have been there for the camraderie, the sharing of knowledge and technique, the joy of watching someone's face trying something you love for the first time, the cooking, and the laughter. Although, I would have been happy to partake in the gorgeous food you all prepared. I look forward to seeing more pictures, and especially hearing more people talk about their favorite moments of the weekend. Perhaps next year, you all could be persuaded to have the gathering in the eastern part of the midwest - like West Philadelphia? (don't stone me! just a bit of laughing-at-my-own-NY-centricness humor!) Seriously, it seems like this year's was a bigger group than last year; perhaps this is an event that will continue to grow into a can't-miss event.

Since you all inspired me with this thread to actually buy this book, rather than just lusting over it at the bookstore, I had to post the results of my first humble effort - The Tarte Grenobloise. All I have to say was, DAMN this was good. very rich, but definitely worth making again. I'm thinking this is the perfect new addition to Christmas dinner. Please excuse my poor photography!

Here's the NY times story from a year ago, calling it for to have opened this past spring. http://www.nytimes.com/2005/07/30/nyregion...=rssnyt&emc=rss From Eater http://eater.curbed.com/archives/2006/06/eaterwire_frog.php From Eater: http://eater.curbed.com/archives/2006/08/breaking_jennif.php So exciting! I hope that it will be the real deal and not a pale imitation.

Do you have the free adobe acrobat reader? It's a PDF. Oh, and he said that the only changes he made to his menus for americans was the addition of a take on s'mores and a few peanut butter dishes! So perhaps only in Israel/Australia/New York?

My mother was on lots of different bouts of chemo - (side note: amazing the progress doctors have made. My uncle-by-marriage has the same kind of cancer my mother did (just 9 years later) and they're only giving him one round of chemo and believe that he will be cured. So always be optimistic and keep the fight up!) A couple of things to note: the effects are cumulative. So you might not start out so nauseous but by the end of the course it will be a different story. Try to enjoy what you can now! If you are undergoing radiation, particularly anywhere close to the head-neck region, expect things to taste differently. My mother was a 6-10 cups of coffee a day drinker who couldn't stand the stuff after radiation She wanted different things at different times. At one point it was keep the weight on fried chicken, biscuits, etc. Later it was the simpleness and restorative power of miso soup. And mostly, it was ensure or just water. Drink water, water, water! Keep the chemicals flushing though your body. Mostly, I'd just say its a hard road but one that can be done, one step in front of the other. And family members who are caregivers, don't forget to take care of yourselves. Ultimately you will be a far better caregiver if you allow yourself to get away for an afternoon regularly. And staying with the patient while you are gone gives well-meaning friends a way to feel useful.

Please elaborate... the only savory waffles I've had have been chicken and waffles - but even then, the maple syrup is key... I suppose you could throw cheese or ham on them... u.e. ← I haven't tried any of them, just have seen the menu. http://maxbrenner.com/menus/menus_usa/food_usa.pdf