slo_ted

The announcement of closure of the mag came on the same day I received notice that my subscription had "officially expired," along with an offer to re-up. It must have indeed been a sudden death indeed, which seems to be the way business is done these days. Apparently, from their website, those of you who still have an active subscription will find Bon Appetit in your mailbox instead

Bryan, thanks for posting the menu. Our family gathered at Incanto last weekend and had a blast. The menu just brought all that back to me. The food was excellent and I was surprised by the final tab. I have paid a lot more in SF for food that was not in this league. We shall return.

That is exactly how I lost 55 lbs and have kept it off for 15 years. I don't find it irritating at all

David, thanks for the link. It is Pollan at his best and the argument resonated with me. Linda, I think you have a good point about the internet connection. I am one of those who used to watch the Food Network when it spoke to people like me who wanted to learn cooking skills, but who now turn to sources such as this site to satisfy that need.

The overall level of BBQ excellence in Central Texas is so good that I think on any given day the rankings can change. Kreuz's was right on when I was last there two years ago, but on June 29, 2009, Smitty's knocked the ball out of the park! The brisket was the best I've ever tasted. My daughter and brother who accompanied me were similarly impressed. Ya'll are so lucky to have three excellent BBQ places going head to head just a few blocks from each other. I have to add that the atmosphere at Smitty's, especially in the pit room, took me back to an earlier day. The smoke was so thick that we came out smelling like the Que we were eating. Such a place would be closed down in a minute here in California. A few days earlier we were in Ft. Worth where we dined at Angelo's. I have relatives in Cow Town who have been regulars there for decades. We always eat there once per visit, and I have found Angelo's to be uneven. Two years ago the sausage was good and everything else was mediocre at best. Last week the meat was better than I remember it ever being at that place. The brisket, which I think is the best measure of a Texas BBQ joint, was flavorful and not too dry, and everyone had a good time. I do miss the sawdust on the floor, though. You'd think that Fort Worth would have great BBQ, with the legacy of the stock yards and meat packing plants, but the fact is that you have to go south a ways to find the good stuff.

Where's Duncan Hines when you need him?

Fandango in Pacific Grove was excellent the last time I was there. In Big Sur I recommend Big Sur Bakery and Cafe. It is right on the highway and very unassuming but they do good work. Post Ranch, also in Big Sur is too pricey for me, but I hear the food is good and it is a great place to have a drink and gaze off the edge of the continent. Nepenthe has arguably the best view of the Western edge, but the food is burger 'n fries diner stuff at Big Sur prices. I do like their ambrosia burger though and the fries are very good and the view is incomperable. Hoppe's in Cayucos is good. I'll second Black Cat in Cambria and Taco Temple in Morro Bay. Dorn's in Morro Bay is also good--I especially like it for breakfast or lunch when you can enjoy the view of the bay. Here in San Luis Obispo I like Novo on Higuera Street in he heart of downtown SLO. When the weather is good, and it almost always is, the place to be for lunch is on their deck overlooking the creek. Driving hwy 1 is a treat for many reasons, but one that has grown on me over the years is that everyone you encounter is there for the same reason you are. They're having fun--nobody is going to work, they are enjoying themselves and their companions. Have a good time.

For years I underbowled, but in my old age I've become an overbowler. I think it is a result of getting tired of cleaning up the spillage and finally learning the value of portion control.

I think he does a great job of playing the superhero chef dealing with the situation of OMG we have 2000 people to feed in 3 hours and the meat truck hasn't arrived yet! It is comic book stuff, but what serious chef would even attempt that act. It is one of my guilty pleasures that I watch it whenever I can.

I've braised chopped fennel, turnips, carrots, and potatoes from my CSA box and it worked very well. Season with salt and pepper.

I've tried that experiment with mustard and with salsa with no problems. I say go for it. It won't poison you if it is legit and unopened and contains no peanut solids from Consolidated. It will either taste good or not. There is only one way to find out.

congratulations on losing a few pounds.

Knives. They make cooking fun!

I do use a serrated knife for bread and other slicing duties. It has an off-set handle so my knuckles don't hit the counter. It was cheap. It is NSF approved. So Na na na na.

Me, too. I am making soup of veggies I probably would have tossed yesterday, but this does seem like a different world, now.

Dividend, you're right, it is worth it. I loved reading your post and the following one by Chris. You may as well have been describing my routine. My wife and I work long hours and get home late--9-9:30 most week days. I, too, find that the process of deciding what to cook, the preparing the meal is my way of spinning down from work. And then you have something good to eat. What's not to like? My family also thought for a long time that I was nuts, and that someday I would come to my senses, but now they seem to accept this aspect of my strange and complex relationship with food, and just enjoy dinner.

White bread, King Oscar sardines, mayo, and a glass of milk.

Great story, Steve!

Try cooking some black beans and then using the liquid to cook white rice. The resulting black rice is great for grossing out your teen-agers, or to mix with some braised carrots for Halloween. It's also good for more serious uses. It works like squid ink, but doesn't stain your teeth.

Thanks for showing us the Miss Asias, Steve. They all look great. You, too, look pretty sveldt in that picture if I may say so.. Have you slimmed down a bit? Or is it PhotoShop.

I agree that the worst locking mechanism is the sliding ring. My favorite tongs have no lock at all. Next to knives, tongs are the most important tool in the shed.

Looks great! Wish I could have been there tastingl Was is it "bring your're own pepper" or were there native New Mexico varieties for munching with the deliclious looking offerings?

Another elegant alternative is the French peasant cook knife replication from LeeValley Tools--Leevalley.com. It is found in the gardening section under Kithchen tools. About $25 plus shipping and is beautiful and functional. It is a high carbon steel blade with an epoxy impregnated wood handle for durability. I have given several of these as gifts and they have been well receive. They also are shipped in a nice gift box.

I know nothing about the biz, but I like the suggestions to reuse stuff the next day if you can. Wendy's used to use the left over burger patties for the next day's chili. Don't know if they still use that method, but it worked in the 70's. The alternative of discounting it the next day as "day old" might really fly in these troubled times. Normally most people would not schedule their trip to the bakery around the time the discount at 4 pm came down, but they just might nowadays. Good luck.

No problem, so far, here on the central coast of California. Maybe the tornados make shipping to OK too dangerous. They really do simplify cooking Coc au Vin, etc. to the point where using the fresh item isn't worth it. Good Luck. Keep leaning on your store manager. Everybody's looking for a way to make a buck these days.