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Boston Globe – October 26, 2005 Wake-up call With the help of Boston chefs, two restaurant chains are reinvigorating their menus in an attempt to catch customers from sunup to sundown. Au Bon Pain's Thomas John left the Mantra kitchen to spice things up at the bakery-cafe By Alison Arnett, Globe Staff Dunkin' Donuts moves beyond breakfast with executive chef Stan Frankenthaler in its kitchen By Joe Yonan, Globe Staff --------------- With feta, a world of possibilities By Jane Dornbusch, Globe Correspondent Recipe: * Tomato, feta, and cucumber salad --------------- SHORT ORDERS In the Market: Vermont cheddar What it is, how to buy it, how to cook it, and where it’s good. Family Table: Recipe for Cod fish cakes Wine wisdom Going to seeds Recipe: Welsh rabbit --------------- A baker and a writer collaborate in the name of good bread By Joe Yonan, Globe Staff --------------- The harvest is over, but there's plenty to do Multitasking lets this farm operate through the year By Jonathan Levitt, Globe Correspondent Recipe: * Pumpkin butter --------------- Cooking Is Chemistry class gets good reactions By Emily Schwab, Globe Correspondent

Toronto Star – October 19, 2005 San Francisco treats Cans and packages are frowned upon in the Bay Area --------------- Dirty dining in San Francisco --------------- Three wines for your money Gordon Stimmell reviews three wines on the 100-point system to pair with king crab in butter, raw oysters, and beef or game stews. --------------- That's the way the bread crumbles Recipe: * Toasted Breadcrumb Salsa --------------- Great fun with Korean Judy Gerstel reviews Namu on Yonge Street.

Boston Globe – October 19, 2005 Plonkapalooza When it comes to wine, cheap (what the trade calls 'plonk') no longer means undrinkable. We tasted 25 whites and 25 reds -- each bottle $10 or under -- and picked our favorite everday pours. By Stephen Meuse, Globe Correspondent For more information: * 50 flavorful, affordable wines * Tasters’ choice --------------- Wining and dining in the kitchen Recipes: * Merlot risotto with tenderloin of beef * Clams in garlic and wine * Chicken in the pot --------------- A smokin' cut of meat from the grill Recipe: * Smoked pork loin --------------- What's the catch? A lobster straight from the water. By Beth Greenberg and Eileen O'Connell, Globe Correspondents --------------- Spicy snacks that taste like home Recipe: * Beef samboussas --------------- A film about genetically altered plants is 'Food' for thought By Alison Arnett, Globe Staff --------------- Golden potatoes What they are, how to use them, and where to buy them. Recipe: * Golden potato salad with smoked trout and green beans

Sorry to hear about the trailer problems. For the record, I don't think you need brick and mortar because (1) the stigma of "fly by night" is more likely to be applied to a van, not a trailer; and (2) I know vans that sell good food and they have lunch lines out into the street. But how about trying to find a reasonably priced dining car for sale and moving it to Michigan? I don't know how much that would cost, but it might be worth looking into. As you can see, these are very popular on the east coast, but I see no reason one couldn't work in Michigan.

Boston Globe – October 12, 2005 Which are 'the no-fry' fries? The ultimate side order goes low-fat, with sometimes tasty results By Joe Yonan, Globe Staff The article offers reviews of the no-fry fries as well as tantalizing photos. --------------- A professor, author, and cook finds the other side of the island By Jonathan Levitt, Globe Correspondent --------------- Appetizer has it all wrapped up Recipe: * Shrimp soong --------------- Sukkot on a Maine farm By Jonathan Levitt, Globe Correspondent --------------- Pomegranate What it is, how to prepare it, and where to buy it. Recipe: * Asian pear salad with pomegranate, endive, and toasted hazelnuts --------------- In Harvard, a honey of a harvest By Emily Schwab, Globe Correspondent Recipe: * Spiced honey cake --------------- Searching for the complete package The article includes reviews of six store-bought chocolate chip cookies.

Toronto Star – October 12, 2005 Playing matchmaker How home cooks can mate food and wine — and become their own sommeliers Expert uses `Taste Toolbox' to tinker with pairings, writes Wine writer Gordon Stimmell offers a variety of pairing tips. --------------- An Italian experience Christian Cotroneo reviews lunch at Fusilli on Queen Street. --------------- 10W30 is dark and subtle Jon Filson reviews Neustadt 10W30 Brown Ale by Neustadt Springs Brewery. --------------- The joy of fab dinner parties Jennifer Bain reviews David Rosengarten Entertains: Fabulous Parties for Food Lovers. Recipes: * Dulce de Leche Banana Bread Pudding * Caramelized Onion and Gorgonzola Pizza --------------- Molto Mario has a magical way with mod Italian Jennifer Bain reviews Molto Italiano: 327 Simple Italian Recipes to Cook at Home. Recipe: * Mario Batali's Spaghetti with Green Olive Sauce --------------- Bringing home the bacon and cooking it Recipes: * Apple Bacon Sandwich * Candied Bacon * Bacon Pancakes with Walnut Butter and Caramelized Onions * Bacon and Tomato Bread Pudding --------------- This book is all about the kids Feed a Young Mind: Healthy Recipes Kids Can Make offers recipes that kids can make themselves while raising money for Canadian Feed the Children. Recipe: * Ramen Noodle Casserole

I think maybe the real rail car diners are an eastern thing? The only genuine diner in MN is Mickeys in St Paul. It was built in NJ and shipped here by rail in the late 30's. There was a show on either FoodTV, Discovery or Travel Channel devoted to diners that was really interesting. SB (wishes we had more) ← Northeastern diners can be something special, and I love them. For my birthday this year I hit two of them, A-1 Diner and Maine Diner (both in Maine).

My initial gut feeling is that sending people out to the cars to take orders will give the impression of fast food. I'd have them wait outside in line as that will add to the charm of the whole experience. You could take call-ahead orders for people to pick up to help with the lines. As for attire, I am partial to aprons embroidered with your logo or your slogan.

I typically throw out any milk left by the sell by date because in my experience it does spoil by then or shortly thereafter. Temperature does matter. Many refrigeratures are set around 38-40 degrees F, which is a little warm for long-term milk storage. Also, milk in plastic containers gets exposure to light, which affects how long the milk will last.

It was quite hard to get used to making bentos after coming from the US where most lunches consisted of as andwiche that has been smashed in the middle by some kind of fruit. This past one that I made was probably the fastest one I made to date and I was actually quite embarassed to post it as it was quite lacking in variety... After making bentos for 10 years now I have gotten quite used to the little tricks that make it look good like lettuce leaves used as cups, lemon slices for color, mini tomatoes also work nicely for color but the stores always jack up the prices the weekend of sports day (about $2.50 for 10) so I no longer buy them. ← This is fascinating. I can't believe that mothers in Japan face the additional pressure of clever presentation for their children's lunch boxes. I am really looking forward to reading the Bento Box thread. ← I also am fascinated by the bento boxes. I am not a big fan of sandwiches and often have trouble coming up with lunch ideas. The items in your bento boxes look like a great lunch to me. One question though... how long is the lunch break at the schools your children attend? As you know, here in the US school lunch is often a rushed event with kids wolfing down food in 10 minutes or less. I was wondering if your kids had time to enjoy their carefully prepared bento boxes.

Boston Globe – October 5, 2005 The king of Siam One restaurant at a time, he brings Thai flavors to the suburban masses By Alison Arnett, Globe Staff Restaurant relations --------------- Flavors provide balance By Emily Schwab, Globe Staff Recipes: * Tom kha gai (chicken coconut soup) * Satay with two sauces * Pad Thai --------------- Heirloom apples What they are, where to find them, and how to use them. Recipe: * Apple upside-down cake --------------- This pumpkin makes a fine pot of beef stew Recipe: * Stew in a pumpkin --------------- Epicurean adventures in a college town Globe Correspondent Emily Schwab discusses four restaurants in Amherst. --------------- A generous collection of French farmhouse dishes T. Susan Chang reviews Cooking at Home on Rue Tatin by Susan Hermann Loomis. Recipe: * Chorba

Toronto Star – October 5, 2005 A fresh approach Seventeen Toronto elementary schools now offer salad bar programs at lunch --------------- Lighten up your meal Recipes: * Fall Greens with Pumpkin Seeds & Asiago Cheese * Honeyed Sweet Potatoes and Bananas * Tarragon Turkey Breast * Roasted Onion Wedges --------------- Thanksgiving wine choices Gordon Stimmell reviews three wines for Thanksgiving, as well as two more for pairing with shellfish and veal scallopini. --------------- Has turkey put you in a fowl mood yet? --------------- A good marriage Judy Gerstel reviews Lokshen Alfredo on Yonge Street. --------------- A fine place to enjoy delicious chaos Christian Cotroneo reviews lunch at KOS Café and Restaurant.

My husband eats his waffles the same way as your son. He's a Minnesota native, maybe it's a regional Minnesota thing? I have been enjoying this blog so much, and I'm looking forward to hearing about the party. Good luck with the preparations! As for Kris's part of the blog, I'm drooling over the spring rolls and the other amazing foods...

You also could make onion chutney or onion relish.

You could give us all a secret eGullet password so that when we visit we can get that free burger... Thanks for letting us offer input! I have always toyed with the idea of owning a diner, but it is much, much easier to live vicariously through you instead.

I found the price of turkeys Rosengarten uses and figured out that he is charging about $50-60 above the price of the turkey for his special recipe. That doesn't sound that bad to me. Taking 10 to 12 people to a restaurant to eat a chef's special recipe has a much larger markup than that. It really looked like infomercial-style copy, or like those ads detailing one person's personal experience with weight loss that they are now willing to share with you if you cough up some money. I do think he could benefit from more professional looking copy and layout, although if the turkeys are as good as he says they are he probably will do a lot of business next year by word of mouth.

These are fabulous pictures, but I have to ask -- how many meals a day did you eat??

I'm happy to pay the going rate for an organic free-range turkey, but this seems to be above and beyond the going rate. I am curious as to what the markup is for a Rosengarten turkey over buying a regular Eberly turkey and brining it yourself. If anyone happens to go into a store selling Eberly turkeys, it would be interesting to take note of what the price is.

Boston Globe – September 28, 2005 You don't have to be Jewish Kosher food has moved beyond gefilte fish to pasta sauce, peanut butter, even tacos. And people are buying it for reasons that have nothing to do with religion. By Joe Yonan, Globe Staff --------------- Rolland gets taste of controversy By Stephen Meuse, Globe Correspondent --------------- SHORT ORDERS Boxed lunches, dinners, etc. Getting to the root of wasabi His sauce adds spice to a public life In the market Coleslaw: What it is, how to use it, and where it’s good. Recipe: * Two-cabbage slaw --------------- Family traditions make the holiday special Recipes: * Braised brisket with red wine and tomatoes * Noodle kugel * Carrot tzimmes * Apple cake

Toronto Star – September 28, 2005 It's a matter of taste A food scientist dubs Canadians 'flavour adventure seekers' and has the test to prove it --------------- Bobby Flay has a way with steak Recipe: * Ancho-Coffee-Rubbed Steak With Ancho-Mushroom Sauce --------------- It's time for wine fairs Gordon Stimmell offers several top picks from the Chilean wine fair. --------------- Soup's on for Rosh Hashanah Susan Sampson reviews Soup: A Kosher Collection. Recipe: * Mexican Beef Soup --------------- Kamammas cook up recipes for success Recipes: * Chakalaka * Cape Fish with Hangover Sauce Dishing up tradition --------------- Ambitious chef presides over inn Judy Gerstel reviews Twigs at the Inn at Christie's Mill. --------------- Does your coffee have a conscience? Christian Cotroneo reviews lunch at Birds and Beans on Mimico Avenue.

I really think that Jason is correct here. I keep thinking about Spike's Junkyard Dogs, which started as a small shop seeing 100% beef hot dogs, fresh buns, and curly fries, period. They built a huge following here in RI and expanded into MA, won a bunch of "best hot dog" awards, and only then did they test market and introduce, first, chicken breast sandwiches (that fit right into those buns, natch), and then wings. Simple, simple, simple. ← I've been thinking about this, and I think Jason and the others are right. When you open, stick to just burgers or, if you really want something else, burgers and chicken. Or do specials to test them, such as one day a week offering the fish burger or the portobello burger. Besides, it might be easier to add things as time goes on than to take them away if they don't work out. Also, if you offer a vegetarian choice but fry the fries in beef tallow, you end up with another complication. That's another reason why I am reconsidering my previous portobello enthusiasm.

Such good ideas here! I particularly like the ideas of a fall meal or an Indian meal. Another thing that plays on the fall theme would be a meal featuring all locally grown foods. That would allow you to show people in how much good food is right around them, and how much better it is for our health and our environment when we buy things locally. Obviously there would be a few items that would not be produced locally, but if you could feature a meat from an organic farm along with some local veggies and such, it could be quite an experience for the bidders. I must admit I have never heard of this as a donated item. I just might be inspired to offer something similar in the auctions I help out with.

I meant to respond a couple of days ago, but as the thread dropped to the bottom of the page I forgot about it. Who inspired you most in your decision to write of food? I sort of fell into food writing. Although I did not have a writer as an influence, I did have my own experiences. I had spent most of my adult life avoiding the kitchen, convinced that I had no time to cook. Most of my meals consisted of items that came in styrofoam boxes. Then some health problems forced me to confront my eating habits, and I realized that no only did I love cooking, but also that the time I spent cooking was an worthwhile investment because I felt so much better. (And the accompanying weight loss was a nice bonus!) What is it particularly that you write of within the wide-varied subject? There are two areas I like to cover: helpful information and easy recipes for busy people, and the food and food-related businesses of the area I live in (New England). When did you take up the pen? I wrote my first "story" (and believe me, I use that term very loosely) when I was six or seven. I stumbled into food writing in 1998 when a writer at the newspaper I worked for wanted to stop writing her weekly recipe column. I became her replacement because I wanted to share my newfound love of cooking simple meals with others. (I still write the column; the link in my signature is to the column's website.) Where do you wish to publish your writings? Do you have any specific magazines/journals or publishers that you have an urge to present your work to for acceptance? Why do you wish to submit your work to these particular outlets? I really want to write for New England regional magazines like Yankee and Down East because I adore the food native to my region and the people, places, and businesses that produce or use it. I have been working toward this goal by writing for smaller publications and at some point I need to bite the bullet and attempt the leap into bigger publications. I also would love to create a cookbook based on the recipe column. (Hey, I can dream, can't I?) How do you hope to have your writings affect the world of food and people? With the recipe column, I hope others also will see that cooking at home -- whether it is something complex or something simple -- is a task that should be embraced instead of avoided. For the regional writing, I hope that I will inspire someone will experience a local ingredient or specialty, visit a place, or buy locally made goodies from some of the many wonderful food businesses in the area. I hope my answers aren't unbearably long. Once I start writing, it's hard to stop.

Gazpacho is fun to make and eat. Any hot soup is fun, especially since she can watch it simmer and make the whole house smell delicious. If she likes salsa that might be fun to make, and could turn into a whole theme meal of tacos or burritos along with beans and rice. A lot of kids like Chinese food, so it might be fun to make a stir-fry or some other noodle-less Asian meal.

My oven is quite small, which makes it a pain for cooking most things. But when it comes to pizza it does a great job. I've always thought that the small oven was the reason, as many pizza ovens also are small. This makes me wonder about oven inserts. I have seen instructions for making one, but they also are available to buy. Has anyone ever tries doing something like this for pizza?