rconnelly

if you want something to be round - say pizza dough - roll it one way. Give the dough a quarter turn and then repeat all the way around. I just learned that and WOW! what a difference. Maybe you are too hard on the items? anger management classes might help (HA HA)

So it's a slow day at work and I thought I'd play detective for you. I found this book http://www.nataliemaclean.com and in it is a chapter called the Merry Widows of Mousse. All I found were pictures but they are of the very champagnes you mentioned. I Googled "Merry Widows of Wine" and the 3rd chapter came up. Hope this helps. Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass by Natalie MacLean

Season 4 has to be great.t's being flmed in Chicago. I have this weird thought. It seems the vibe of whatever city the show has been filmed in is reflected in the show, especially regarding the way everyone acted toward one another. San Fran had a eclectic group of truly talented people. Accpting of one another even if you didn't "like" them. LA was superfical and selfish and the best person didn't win. All Hollywood like. Miami was laid back and everyone got along. Chicago should be fun and upbeat.

http://www.amazon.com/gp/product/006122814...id=W2BSNZ9TV7JN is a new book on waiting, and looks interesting (despite the title.) But you don't write a book because there isn't one out there-- since while you are writing one, a similar one could be published, so you never have a guarantee of no competition-- you write because you have a story to tell. If you have a story, tell it. I do think you should try shopping it around before starting the labor of writing. If nothing else, you'll get free advice about what the public likes. ← I saw the title you mentioned and didn't think it was too interesting. Half the book is about a romance with a chef. Let me say, from the beginning, and this may sound crazy, but my goal is to win a James Beard award with the book. I want it to be that good. ← Don't write to win an award. Write to write a great book!

I have written before. I've been published. I even have a small, albeit demented, following. People generally enjoy what I write. I have the talent to write the thing, what I don't have is a tone that makes me happy. Honestly, I've been searching for that tone for years and haven't been able to find it. I'm a bit older now and have begun to reconsider the book in a different vein. Essentially, it's the reason I'm here. ←

Have you written before?

But I think that's where a lot of the salting is done - at the finish.

I think part of it has to do with the types of salt used. Sea salt and Kosher salt seem to be used more these days and I find them more pronounced - but in a good way.

I like the retro ones that came with all those new-fangled appliances like blenders and waffle irons. I also like the old ones from flour companies etc. Not only are there basic how-to's and recipes, but they give great insight to the way we were.

Multiple outlet but not the big guys!

Thank you!

Plz help! I am doing research on sandwich shops and I thought Philly would be a great place to start. Parameters - local chain joints - not those other national other sites. I've found Lee's. Any good? other recommendations?

Momofuku Ssam!

No, we have the loudest dishwasher. We only run it when we aren't home because it is too loud. It sounds like it is on the verge of a nervous breakdown.

I think it's going to work great for quick research, fact checking...just like "The Elements of Style" does.

I sort of feel bad that Cat Kora sounded like such an idiot. She made women chefs look bad. Her "Iron Chef" comments sounded like she had an answer ready like those dames in a beauty contest. Too bad. So Batali really leaving? We've heard both sides on this board.

That's me. :-) Thanks for all the suggestions. I'm making note of them for our next trip. I've been to North before and we really liked that. Wildflower was closed at lunch today, but we'll go there on the next trip. When you get a chance, I'd love to add the Sonoran places to our list. ← will do. When you come let me know. maybe we can do lunch!

no... But nothing wrong with drooling over a woman who can cook who isn't a chef. ← you would have to beat off my husband with a stick.

Sorry I got here so late: If you go to Poca Cosa next time, bring the credit card. Dinner isn't cheap (not pricey by NYC standards, but entrees will run $25- $30. A better bet is Little Poca Cosa - only open for Breakfast & Lunch m-f , cash only....but it's as good if not better than the fancier big Poca. There are plenty of great Sonoran places - too many to list at the moment. Top Shelf is Janos. Down home Tucson - El Corral (prime rib) Feast, Cuvee, North, and esp Kingfisher offer truly good food in comfortable tucson style. decolady is that you from Giadas page?

Phx & Tucson are test markets for a lot of McD's food. It was here many years back that we were the guinea pigs for the McRib. I think other companies do that as well, but I have no idea why.

I accumulated trunks full and when we remodeled a few years ago I was forced to pare it down. When I went to the local library booksale area I found they had most of the magazines already, several sets of each, and for sale for pennies. So I went thru all of mine and just kept the ones that spoke to me with a food memory or article. Then in preparing to sell the current house in 18 months, I went thru them again. Out of all the Gourmets, I ended up just cutting out the whole Laurie Colwin series and pitching the rest. I still subscribe to Saveur, but mostly as the result of a kid in the neighborhood begging me to buy a fundraising magazine subscription. I plan to keep what I have for a year and then sort out. The internet as a recipe source, and world-wide food blogs currently satisfy the visual and anecdotal needs. ← i know you have Laurie's work but her two books are complete works and a lot less messy. Can someone help me with the titles? At the moment they escape me.

Is Butch Maguires's still around, for breakfast I mean? They had killer corned beef hash.

My vote is for pineapple, but as far as quality goes, I'd have your girlfriend bay the stuff at the bageol store. I always feel it's better, usually easier to spread and fresher.

For the full scoop on Mimi read her book "Eating My Words".