hannahcooks

I got a book called, I think, Grill It! Seafood from a coworker for Christmas.

It's not. It's really not. I've fallen victim to the Gumbo Pot twice now, and while I am sure it is a fine sandwich on its own, it's a disappointment as a Po Boy. I try to forget that I ever had what they pass off as beignets.

I love Loteria, and Huntington Meats. I also love that new place- Monsieur Marcel? Not the store, but the little cafe attached.

I've always used regular old corn meal, stirred slowly for a very long time. I actually enjoy making it- there's something very relaxing about it. I once tried it in the microwave, according to Christopher Kimball's directions in The Cook's Bible, which was a major disaster. As for favorite preparations, I like it roasted with olive paste and mozzarella. Or just fresh with cheese.

Oh, leek and goat cheese! That sounds delicious. I made a leek and goat cheese tart the other week that was amazing. I actually just started a quiche project and made my first last night- it was much, much more custard-y than any quiche I've ever had, which in my book is a wonderful thing.

Nope. That's why we registered for the 12" frypan in the hard anodized aluminum!

Here's the email I got from C& B today: Dear Registrant, Your Gift Registry shows that you have registered for Calphalon® Commercial Hard-Anodized cookware. This message is to inform you that Calphalon is now discontinuing the Hard-Anodized and is introducing a new and improved line called Calphalon One Infused Anodized cookware. Calphalon One Infused Anodized cookware, available in our stores and online beginning January 2004, is a revolutionary hybrid cookware that combines the best of both traditional metal and non-stick cooking surfaces. Its unique surface sears, releases and deglazes beautifully. And cleanup is a snap. If you wish to complete the Calphalon Commercial Hard-Anodized cookware you are currently registered for,you only have a limited time to do so. It’s available in limited quantities—and on sale—in our stores and online now through the end of this year.

I just heard that Calphalon's discontinuing their hard anodized line and replacing it with a new line- One something? Anyone know anything about this?

I just got the Professional 5. I cannot recommend the bowl-lift enough- I would definitely go for a model with that feature. My mother bought mine at Kohl's and the dough hook and flat paddle attachment are not the metal ones in the chart you linked to. They are the regular,dishwasher safe, coated ones. Only the wire whisk is metal/hand-wash only.

Oh, you should. It's my favorite cookbook this year.

Seriously, y'all. Stop me. But Mamster's interview, plus a sale at my bookstore, and I could not resist From Julia Child's Kitchen at $10.00.

Nope. Maybe Mastering the Art has some? With it's emphasis on healthy cooking, A New Way To Cook isn't likely to have any liver recipes either. But I think it does. A chicken liver pate, I believe.

I got Jody Adams' In The Hands of a Chef free with thegoodcook.com bonus points. So it doesn't count as breaking my no new cookbook rule, but it does count as a new cookbook!

You know, I actually had a dream the other night in which I met JC, and the one thing I could think to say to her was to ask her if she was going to write a memoir or not. Good to have that answered (ish). I wish they'd put the French Chef series out on DVD!

I almost always have puff pastry in my freezer anyway- one thing I'll probably do for Thanksgiving pre-meal is defrost some and cut it nto rounds. Press a little goat cheese and a cherry tomato half on top and bake. Not totally prep-free, but pretty painless.

What was it that Elizabeth David said about the garlic press and its uselessness? I remember agreeing with it so strongly I considered needlepointing it onto a pillow.

How To Cook Everything was my first cookbook- I highly, highly recommend it for anyone's first cookbook. I had been an avid follower of the Minimalist columns before I bought it and I've never had a problem with his cooking times. A New Way To Cook is my favorite cookbook, and I did just give it to a friend as a wedding present, but I don't know that I'd recommend it as much as an all purpose, how to cook everything kind of first book. (HTCE, though, lives up to its title.)

Added Here in America's Test Kitchen and CI's Quick Kitchen Tips to my collection- and How to Be A Domestic Goddess is on its way. If I post here again this year, y'all, please chastise me.

Actually, Emily Post says asparagus is properly eaten with the fingers. So it's American etiquette as well- maybe not widely followed, but historically proper.

I did not buy a copy of Rocco DiSpirito's new book- though I almost felt sorry for him. He was there signing them and there seemed to be very, very few takers.

I don't think that's true- I have the Calphalon hard anodized grill pan and use it two or three times a month. I'll heat it empty on high for 10 minutes or more when I'm doing steak, and it's held up beautifully. The ridges, however, are a pain to clean. Boiling water in it for 2-3 minutes helps.

First, congratulations, Seth! I've noticed that all of Julia's J&J recipes are much, much less butter/cream heavy than those in Mastering The Art. Or at least, all the one's I've tried.

I go through phases- right now I'm cooking a ton from Marcella Hazan's Essentials of Classic Italian Cooking. When I'm in a rut or uninspired, though, I always turn first to A New Way To Cook.

I'm leaning in favor of (or rather, I'm hinting to Santa most strongly about) the KA. It will match my other big Christmas present, has the mini bowl, and also comes with the accessories/blade holder.

Oh, you'll love that. One more for me, Cooking With Master Chefs. I thought I'd seen every episode, but flipping through the pages, I haven't. This was a buying a gift on Amazon so clearly I must buy myself something to get the free shipping purchase.