tommy

if this is the brand, i'd say they're definitely capitalizing. at least they use the phrase "san marzano style" in the description, though.

so is oiliness one of those goals that no one really mentioned the last time i asked?

aren't all san marzano tomato products made from tomatoes from italy? i had assumed so, and just today i suggested this to someone. i hope i wasn't wrong. anyway, i've been liking Pomi brand tomato products. made by parmalat i think, and widely available i'd think.

i was expecting a lot of oil as well. i did some skimming, but not a whole lot. although oil will add flavor and mouthfeel, and i wouldn't have been totally against a more oily dish, i was quite pleased with the lack of oiliness this time around. nuthin' a little drizzle of olive oil couldn't cure.

it can't hurt to let them know. they can decide if the complaint merits further action.

my bolognese came out pretty good. i used some tips from this thread, with Marcella's recipe as a guideline (white wine, nutmeg, milk, beef, pork). the dish, while not tomatoey, was very rich and had a good, deep flavor. took a few hours, and it didn't yeild much. i'll probably try to double the recipe next time.

fried bay leaves? can you tell us more about this??!!?

i bet she was pleased a bit more than whoever had to clean it up!

you guys are too cool. thanks!

alright, so my MIL got this spiral ham for x-mas. since we're hosting a lot of people, we're doing buffet style, and i'm not all that concerned about knocking people's socks off. so the spiral ham was allowed onto the menu. anyway, we're serving it room temp or a bit above i suppose. the ham came with a packaged glaze, but i'm thinking there must be a better idea. any thoughts on an interesting glaze? i've never really taken this approach, so i'm at a bit of a loss.

carema saved me a lot of typing. and more importantly, a lot of thinking.

of course.

great line. great job rachel!

everybody? nah.

Sounds like one of those myths that just got debunked. katherine claims it works for her. although i can help but think there's something else to that.

Only fitting, the way I see it. The proprieter was once the owner of Revlover Records in LA woodburner totally off-topic, but it's been on my mind since reading this... a verbana song, "way out west", from their latest album, gives a healthy nod to Wall of Voodoo (as well as some other notables), with the lines: "i'm letting the good times roll i'm down in the rabbit hole i've got a mexican radio me and my rubber soul it's just my 19th nervous breakdown" carry on.

is that true? i thought they don't cover the whole eye, but rather only a bit in the middle. if so, i have to think that the exposed parts of the eye will burn.

i recall the wine being from about 92 or 93. and i think you brought 2 bottles from different years if memory serves.

this year again i didn't spend much time dining in NJ. but, there certainly were some meals that were memorable. some were memorable because they were fun, some were memorable because they blew me away, some were memorable because of a great dish, and still others were memorable because i remember them. China 46, Ridgefield - with a large group. it's always amazing to taste 10 dishes at one meal. An American Grill, Randolph - steak sandwiches and red wine at the bar with friends. Fink's Funky Chicken, River Edge - perhaps the best cheesesteak of its kind in northern NJ. Franklin Steakhouse, Nutley - burgers and beers and trashy bartenders. Little Saigon, Nutley - any meal, lunch or dinner, was always pleasurable. i hope they come back soon. Brass Rail, Hoboken - one of the only tasting menus paired with wines in northern jersey. and at the bar if you want. a great way to kick of the night of pub crawling in hoboken. Anythony David's, Hoboken - steak and eggs. 'nuff said. McCormick and Schmicks, Hackensack - vouvray and fish n chips. Legal Seafood, Paramus - oysters and sancerre. Village Green, Ridgewood - foie gras and BYO Kumo, Ridgewood - consistent sushi That pizza place down in Seaside - some of the best boardwalk pizza i've ever had in my life...and i grew up on the boardwalk. Mignon, Rutherford - consistent dry-aged prime steaks and BYO. what more could you ask for? Sonoma Grill, Rutherford - good food, but the wine that Lou R brought made an impression Shakers, Rutherford - eff shakers

yeah, even in less-than-large batches.

although i've never noticed much of a difference, it makes sense to me that the steam closest to the water is going to be hotter than that further up the pot. and since there's a flux associated with steam, i can see how veggies on the bottom would obstruct the flow of steam to the veggies on the top.

that would be lovely. grimes seems to agree.

3 months later, and i've taken fresco's advice. my painter tells me that it will be 700 to do the cabinets with oil-based paint. it's a go. there's no way in hell 700 isn't worth the aggravation of tackling it myself. the cabinets are officially painted. funny thing is the invoice said 1100 instead of 700. i guess i misheard him. but, that still seems reasonable. i kinda miss the old cabinets.

so i can't write down a recipe for a friend if i got it from the foodtv website? legality aside, that's not the way it works in real life, and i honestly don't think mario or foodtv is upset about it.

yeah, those olive oil sauces are practically tasteless.