gfron1

The bigger picture that I"m hearing here is that a good home version is a better value it seems. And a few of us have already said our machines lasted for years and years.

I realized that too as I tried to order. Still, free shipping and best online price.

Where is the 20% discount coming from? Nevermind - just found it. Sign up for their newsletter...

I've been using a Cuisinart 7-cup for 7 years and its finally dying. There have been occasions where I wish my bowl was a little bigger. And regularly liquid comes out from the center post if I fill it too high. Minor inconveniences. In the industry people swear by Robot Coupe but that's $1K plus. I'm fine making the leap in price if its worth it. I use my processor 90% for grinding things down - not slicing vegetables. The reason I'm posting this is that with my restaurant closing soon, its tempting to just buy another Cuisinart and leave it with the next owner. OR, I can buy a better machine and take it with me. I'm cheap, but I appreciate value in lasting equipment. Thoughts on the current crop of food processors?

Got the last pics of my foraging mentor Doug Simons from the photographer. This was a crazy January day that we pulled 30+ pounds of fresh oyster mushrooms. Couldn't believe they were still there. The book is 100% out of my hands as of Monday!

These are the words I really wanted to see from my editor I didn't want that mistake anywhere, but it shows a level of thoroughness for their edit. I say "their" because there are two readers right now including one who specializes in cookbooks. I'm really enjoying the comments. They made me remove references to licking my fingers because "reviewers will claim it is unsanitary." You know what i say to that?!

I enjoyed it too. The lingering thought I had was how he bad-mouthed his previous bosses. Even if completely objectively true...just not good policy. It also scared the crap out of me watching the delays with construction since I'm about to go down that road. I also commiserated on those thousand dollar chairs. The ones I'm looking at are exactly that.

I've only ordered online from there and between their various stores, their inventory is pretty amazing. Very helpful folks for special finds if you ask.

I've always liked KLWines.com selections

Many of us keep an Excel spreadsheet to do just that. I'll attach mine here. PateDeFruitCalculato0r.xls

And her responses: I find this process so fascinating.

BTW, part of my response:

Can I just say...EEEEEEEE! I know those of you who have previously read the manuscript have made many comments and corrections, and I integrated those into my final draft, and I know it is a much better book because of each of you. Here is what the editor just sent me: I'm really happy today.

What a shame they aren't using butter. Is it possible that they are buying the puff? Anyway, if you insist on not using butter I would try solid coconut oil or (heaven forbid) Crisco. If you are only doing a small amount for home there is no reason not to do just butter.

I have a good customer who is about to spend a month touring Spain. She really wants to bring me something back. In our global economy I can get most things that I can think of, or customs won't let it come back into the US. So, what items do you all know of that I can get by taking advantage of this offer? Maybe a special liquor? Some off the beaten path wine made by monks? A super special chocolate? I'm up for anything.

I could have warned you on a couple of those place. And its like I said before to you about the Fest - its a good event but effort to payout just isn't there for some reason. A lot of folks are there just for the freebies. The high end folks have stopped. I did it for 2 years, and the guy from PHX only did last. We all have the same experience that you did. Its too bad. I'm not quite sure who makes lots of money there if anyone.

I'm not sure why you all keep mentioning the postal order. My curiosity was stoked enough that I just ordered one and I did it through PayPal. I sent him the money yesterday and he said it shipped today expected next weekend.

In Rio Rancho I LOVE LOVE LOVE this little Indian/Himalayan place called Namaste. I haven't been in a couple of years but really loved it.

I've started keeping my ABQ restaurant list as a FB notes. See if THIS link works. My go-tos are Cafe Petit Louis if I'm wanting French bistro. Pasion because the chef is passionate and is a friend. I don't tend to go to New Mexican places since...well...I live here and cook my own, but the list is really clear about which to hit up.

A few small updates. The editor is still working through the manuscript and every now and then Tweets about it - so that's good I think. Yesterday an article posted on Publishers Weekly about wild food books. Made me a little nervous but also gave me some confidence. Made me nervous because I know of even more books coming out this year AND one of the books in the article has a near identical sub-title to mine. Gave me confidence because all of these books still are either regional or a bit too extreme for the average person. Like, I'm personally really excited for Bauder's book, but its very SoCal and very hardcore. What I really appreciated was the editor's response to my concerns: Its nice working with someone who has the bigger picture and professional understanding of the situation.

What are you looking for? And are you in ABQ or SF?

@cyalexa I hadn't drawn that comparison but you're exactly right, which also suggests that it would be familiar enough to diners who aren't used to a system like that at restaurants. Might influence my verbiage.

HERE is Shake Shack's cam I couldn't find Pok Pok's

Just read El Ideas policies and it gave me a thought. Discount for buying a non-refundable ticket, BUT walk-ins at your risk available. Because the reality is that preparing for 16 is nothing and it would allow people to take a chance if they can't commit. I'm wondering how to alert people to open seats in real-time that wouldn't burden the staff. Tweets are not too hard but could easily be forgotten at the last minute during prep. I wonder about a live cam that shows the kitchen but also has a small white board showing seats available.

Trying to remember the name of the place in Chicago, that I read about a couple of years ago on Eater. A couple of rock n roll chefs doing experimental stuff a la minute in a very casual environment. Ringing any bells?