P1800Girl

Rich, There is certainly a lot to be said for that! It sounds like a great opportunity! -sabine

When I first read about the Archway demise in October, I knew I would really miss the Nutty Nougat cookies that come out only over the holidays. Somehow, someway, someone must have stepped in and resumed production at Archway because I did find a package of them (among many other Archway products) on a grocer's shelf when I was shopping in Massachusetts. I haven't looked lately, and I've found an acceptable homemade substitute for them now. -sabine

I will hunt some down, but it will probably have to wait until next week. Besides frying them up, I wonder if they can be cured, like gravlax. -sabine

Looks fabulous! Where can I get some in Portland (I'm in OOB)? thanks, -sabine

Yikes! If this isn't a sign of what's wrong with our country -- Cuisinart calls it the "Overstuffed" Sandwich Maker. Given that so many Americans are "overstuffed," it should be a big hit. -sabine

Cour de Suisse, You must be referring to this: http://www.kitchencollection.com/Temp_Prod...fm?sku=00317204 I believe they made a weak comeback in the late '80s too (I missed the 60's wave), but I've never owned one. Love to hear what you would stuff in your sandwiches! -sabine

Brilliant! Adding carrot powder to pasta dough would make some amazing looking noodles! What else do you do with the carrot powder, if you don't mind me asking? -sabine

....and getting her hands dirty: http://blogs.usatoday.com/photos/uncategor.../q1x00188_9.jpg -sabine

Bud, That is a great idea and I think I will adopt it as my 'summer' method. When it is hot and you don't have AC, adding heat and humidity to my living space is not my favorite thing to do. On the flip side, in the winter, before I start cooking in my kitchen, I often start a cast iron pot half full of water, and bring to a boil to take the chill out off my 60 degree kitchen. The other benefit to little water/lots of pasta is the ability to use homemade stocks or other flavorings for the pasta to absorb as it cooks. I wouldn't waste quarts of homemade stock for a small amount of pasta, but if I would sacrifice a quart or two to cook my pasta in if the pasta was going to absorb it. Lots of possibilities! -sabine

Choc, You are most welcome. Let us know what you think when you get them and what you make. Any questions, let me know. -sabine

Good job rescuing the can of Italian tomatoes! Any plans for its neighbor -- the 5 gallon bucket of industrial sludge? -sabine

I heard a segment on NPR about 2 months ago about the newspaper industry and job cuts. I think the numbers were 3000 in 2007, and 13000 in 2008. Not a good trend. The whole discussion that ensued was about how newspapers have had 15 years to adapt their business models to the changes brought about by the explosion of online content, yet they haven't. I subscribed to the Portland Press Herald for 10 1/2 years of the 11 that I've lived in Maine. About 6 months ago, when I picked up a Monday morning paper thrown in my driveway, I could have sworn a pamphlet had been delivered instead of my normal paper. It went quickly downhill from there -- less and less content, more and more miserable national and local economic news, and except for the cryptoquip, less and less joy in reading this paper, so I cancelled my subscription. The interesting thing is, I believe it is exactly sections like Food & Wine that readers gravitate to and look forward to each week, so cutting those is making a bad situation even worse. I read recently that Food Network has seen rising ratings lately (no thanks to me) because it is a station that one can tune into and be assured that no program will feature any bad news (unless of course, one has the misfortune to tune into a rerun of Semi Ho making her classic Kwanza cake: http://www.foodnetwork.com/videos/kwanzaa-cake/1455.html)

Not if you are using it to gauge temps for a wood fired oven! -sabine

When I read your title, the first answer that popped into my mind was 'old people.' Of course, my uneducated bias is that the term was already passe when I spent summers traveling around Switzerland and France in the late 70's and certainly by the early 80's when I lived there. There may be remote enclaves of the country not familiar with the term, but they probably aren't buying your magazine or following your "Best Of" anyway. Nouvelle is now 'moyen-age', but I don't have a substitute for you as I am not sure what type of cuisine you trying to describe. -sabine

Maybe the next hot trend is Lard. At least WSJ thinks so: http://magazine.wsj.com/wsj-today-magazine/big-fat-deal/ -sabine