MatthewB

The revolution will not be televised.

del Conte sunk quickly. So perhaps another Anglo-angle isn't the thing, but . . . What about the River Cafe books?

I think there was a thread on Italian cookbooks not too long ago but I can't find it. However, "purists"--both eGullet-based & non-eGullet--seem to tout Anna del Conte. (I've only some of her smaller books.) Her classic work is: The Classic Food of Northern Italy FWIW, I've been cooking lately from Lynne Rossetto Kasper's The Italian Country Table : Home Cooking from Italy's Farmhouse Kitchens. So far, that's been a great book to cook from.

Neuter before the leg-lifting behavior starts.

I would agree that many posts have gone from support of Adam's original post, to an attack of CT and that some of these posts seem to claim they are refuting things that have not been said. Agreed, Bux. Which ultimately leads us to this . . . The question whether objective truth can be attributed to human thinking is not a question of theory but is a practical question. Humanity must prove the truth -- i.e. the reality and power, the this-sidedness of human thinking in practice. The dispute over the reality or non-reality of thinking that is isolated from practice is a purely *scholastic* question.

And again . . . Our work is guided by the sense that we may be the last generation in the experiment with living. But we are a minority--the vast majority of our people regard the temporary equilibriums of our society and world as eternally functional parts. In this is perhaps the outstanding paradox; we ourselves are imbued with urgency, yet the message of our society is that there is no viable alternative to the present. Beneath the reassuring tones of the politicians, beneath the common opinion that America will "muddle through," beneath the stagnation of those who have closed their minds to the future, is the pervading feeling that there simply are no alternatives, that our times have witnessed the exhaustion not only of Utopias, but of any new departures as well. Feeling the press of complexity upon the emptiness of life, people are fearful of the thought that at any moment things might be thrust out of control. They fear change itself, since change might smash whatever invisible framework seems to hold back chaos for them now. For most Americans, all crusades are suspect, threatening. The fact that each individual sees apathy in his fellows perpetuates the common reluctance to organize for change. The dominant institutions are complex enough to blunt the minds of their potential critics, and entrenched enough to swiftly dissipate or entirely repel the energies of protest and reform, thus limiting human expectancies. Then, too, we are a materially improved society, and by our own improvements we seem to have weakened the case for further change.

Democracy is in the streets! *chants* The whole world is watching! The whole world is watching!

Lamont (from Sanford & Son) or Aunt Esther (same show). No other names will do.

Busboy, What are your thoughts concerning the meals that you've eaten at CT?

Take one for the team. It would make for a long & lively thread.

I'd like to register for some of this stuff.

Don't bogart that joint, my friend.

I haven't been to CT. I've been working on mid-priced dining in Chicago. However, after how ever many posts--way too many--on this thread that barely, if ever, touch on the actual food at CT, I think we should go & take over this thread. At the latest, I'll be in Chicago over New Year's. Can this thread wait that long?

I like Chicago. I like food. I like Chicago food. I like food in Chicago. Hint hint.

If dear Adam had dined at Spring rather than CT, we wouldn't be in this fine mess.

Always a good idea. Mmmmmmmmmm. Well, since this thread somewhat bounds on dining in Chicago, Blue Hill isn't much of a choice. So, bad idea.

Seth, just keep going. Don't wait for me, please. And don't be concerned about holding back the results. I'm just more busy than usual but I'm committed to this project & I'll catch up.

Or take them to the library & assist them with the library card application!

The type of person to whom you'd want to loan your books will understand!

No problem. Just busy here & getting a duck ordered on Monday didn't happen. Soon enough. (Let's hope this is the last Saturday that I spend most of the day dealing with leaves!)

I used to have the same problems. I changed my policy so as to only loan books that I don't care if they are returned or not. If someone asks about a book that I wish not to loan, I give them a mini-lecture on my number one pet peeve: broken book spines. At that point, they will say, "I think I'll just pick it up at the library or buy a copy for myself."

Tammy, Do you have access to someone who would sell you glasses from the Riedel "Restaurant" collection? I have some of the Pinot Noir glasses in that line which I picked up for $9/stem. (The stems are fairly heavy-duty.)

I've been thinking the same thing. Since I generally do best by first reading up on something new, I should find the 1 or 2 or 3 best books in English on canning, preserving, etc. Anyone want to make that reading list for me? Edit: The reading list exists. Me =

What I mean by "one-off" is doing just enough of a sauce for one recipe. Sorry about the confusion. That must be yet another restaurant term I don't know, like "runner" I don't know if it's a restaurant term or not. But here's a definition.

Yes, I'm looking for a neutral base that I can make 4 quarts or so of & then freeze. What kind of storage space do you have? If I didn't live in a Manhattan apartment with no storage space and already packed to the gills I would make a gigantic recipe of basic sauce on a quarterly or semiannual basis and put it up in quart Mason jars for future use. Soon enough, a big basement plus an additional freezer (and probably fridge, too) will be added down there. So storage room isn't a problem. (Though someone else--read: SO--might have something to say on this! )