rconnelly

when I opened the last two bottles of quality extra virgin olive oil I purchased i took a small taste and found a hot peppery taste. These were two different olive oils, mind you. When I took another taste there was not a hint of pepper. Why would that be?

I KNOW! She's in the bottom almost every week, she loses almost every quick fire, and yet she's somehow still here!!!! I think this is a major failing in the show, the fact that someone can consistently cook crap and still remain week after week. I predict she'll be gone within the next two episodes. ← I'm sure she'll be gone by next week. Then Mark Then the one with all the pierced eyes, nose and ears Then Andrew. Then spike. That's as far as my crystal ball can see.....

ah, yeah, valerie kept calling them "bellinis," even at the end when colicchio corrected them. just bad. bye, valerie (just watching it now, tivoed so no idea who gets sent home) ← on tv, people always say "bellini" and "mar-sca-pone" and they said "parpadelle" once... there's others i'm sure. maybe it's a regional thing, but blini is blini, mascarpone comes from mascarpa in italy and pappardelle is just that. at least in my experience. ::shrug:: ← Actually, Valerie, Antonia et al. kept saying "buh-lini", which is even worse. And then there's saying "carmel corn" for "carAmel corn", or "carmelize" for "carAmelize". Carmel is right by Pebble Beach and Monterey. Caramel is the candy. Drives me wild every time I hear it. ← Even Padma and Gail said Bul-llini if you listen hard.

I think they picked the right person. Zoi seemed to be a timid cook rather than a chef and all those tears drove me crazy. She complined because there were so many team challenges, but until the numbers dwindle I can't see it going any other way. Bedsides when Chef C. came through the kitchen he asked who had made what dish so they must be jundging them as individuals. One more point, had they done indivudual challenges, Zoi would've been gone a long time ago.

Laurie Colwin had the easiest, best brownies. They were "Katherine Hepburn's Brownies" and can be found in her collection of essays, "Home Cooking or More Home Cooking".

try this site http://www.oldcookbooks.com/

Ryan has to be next. He's useless in spite of the fact that he's "been cooking since I was 11 years old".

Reading "The Fortune Cookie Chronicles". I love it, but it is so slow moving at times I'm not sure if I'll finish.

Neptune Oyster in the North End! Best oysters in the city!

thanks, I'd tried the web site and it said it wasn't available till noon EST

Trying to find the complete list.....can you help?

Not only right, that's the whole idea behind a review. Advertising shouldn't even come into the radar.

we didn't do this but it's a cute story. after my husband told his friend about using rice krispies as breading his decided to try it, but since they only had raisen bran they used that and the whole family helped pick all the raisens out of the cereal!

My target audience is more along the lines of people at work that are asking each other what to eat and they can't decide. I've done this a million times myself. So you get the folder that has a bunch of menus in it and thumb through them. If they went to my site, they could filter the list down to their part of town or zip code so that would make a much smaller list and see restaurants, most of which they're familiar with, to make a decision. I forgot to add, my original idea was to make a site where restaurants could update with their specials for the day or week. My brother-in-law puts out a bi weekly menu, something I've been putting up on my site. I'm going to be doing this soon. To the other poster about France, I was thinking that this could easily go national and even international, ala craigslist. I never think small. ← The only thing I see that might bite you in the but is that there are so many rest listing sites that cost nothing! Ads would work better but you might want to check into what ads cost in a certain city. You might be able to charge more say in Chicago rahter than Cleveland/

Maybe not menu related but when my friend I were at a "young, hip place" we asked the server how the mushroom soup was prepared and he said - in all seriousness - "Boiled". We laughed and laughed.

ditto on this exactly I feel the same way about the cheese section I find most of it lousy and never buy it unless I need the big thing of chevre for a recipe I love their cream yogurt and butter.. .. the selection of dried fruits and nuts ...fantastic that is about it from there I love the store but I only buy a few things consistantly ..nothing premade that is for sure as above as I have had way too many disapointments ... ← About a year ago a Trader Joe's opened within blocks of my house. We were very excited! but the more we shopped there the more we were disappointed in a lot of their stuff. We also realized how over packaged everything is. So what if you have organic whatever, if it has three or four "biodegradable" wrappings, you are defeating the point.

me, too.

I cannot WAIT to read that! Steve Almond is my favorite writer right now. He can write anything! I have his latest book, a collection of essays called Not That You Asked, and his two short story collections; My Life in Heavy Metal and The Evil B. B. Chow. If you are into fiction, those two are must-reads. The man is _bananas_. Glad to see this thread jumpin again, I figured it would be after all of the holiday bounty was received. I got the ProChef 8th Ed for myself last year and too thought the same thing about the pictures and their order, but overall I really enjoy reading it along with The French Culinary Institute's Techniques of Classical Cuisine, which I bought after I read The Sharper Your Knife, the Less You Cry. Right now I'm slowly making my way through Secret Ingredients and Sherry Yard's The Secrets of Baking, having fallen in love with her newest called Desserts by the Yard. Was at the bookstore the other day and read a few selections from Best Food Writing 2007 (including an Almond essay on killing lobster LOL) but ended up leaving it there cause I spotted the 2008 Pushcart Prize anthology and had to have it. Trying to limit the books I buy to about 50 a month. That, Candyfreak and My Life in France are next on my list though! ← Have to agree on Candy Freak. Plus it's a flashback with some of that good old-fahioned candy. 50 books a month, you say! wow, and I felt guilty about my 10 or so.

Is it stuffed? If so you may have to toss it. I'd be a little leary of serving it anyway. 8 days is a long time for fowl to be sitting around.

Isn't she pregnant? That would account for having larger breasts. ← I think in the past she was just thin. If you see old shows everything about her is thin. In Newer shows her breasts are bigger, but she is rounder all around. She has mentioned that she doesn't run because of her large breasts and, jokingly, that if you've got them you might as well make the most of it.

Totally agree about Secret Ingredients. Also just finished The Tenth Muse, the memoir by Judith Jones, the editor who "found" Julia Child. Great writing and an interesting life.

What? How do Wisconsin and th big apple have anything to do with each other?

the seat thing - i would've asked him nicely to move a little. We once - at a very nice, but sort of destination restaurant - sat next to a table of tourists who had a guide with them. The guide talked nonstop throughoout the whole meal. She was telling them all about the area etc, but I wanted to tell her to shut up. So did my husband. I was reveiwing the restaurant and thought about mentioning the event in the article, but knew it wasn't the restaurant's fault. But maybe the yakker would've read it and realized it was her?????

Ruth Reichel maybe Mimi Sheraton both because they "broke barriers" pick up a copy of American Food Writing compiled by Molly O'Neill. there's no shortage of influential woman fod writers. I'd even add Ms O'Neill.

I couldn't watch Sara even though I think she's a true professional/ She does has a habit of sucking, almost slurping, in air while she's talking that totally disrtracted me.