chezcherie

I thought this was so---the bit about serving your own children at home. Thanks for posting that. (I believe that it is illegal, as well as extremely ill-advised, to serve other people's children---any minors other than your own minors---as much as a wee drap.)

julia went to le cordon bleu paris.

i'm pretty certain chiarello met his first wide at the cia...could be wrong.

How appropriate, as la Julia was her mentor, and such a strong advocate for public television. I think FoodTV stifled Sara Moulton, and I like her mix of info and chat. I'll be watching.

if my local place doesn't get them in a week or so, i will do just that. thanks for the suggestion. (the shipping will cost 'bout as much as the beans, and i currently have a big batch of leftovers in the freezer, so i can hold out that long.) checked to see if mayhaw man carried them gourmetfoodmall but didn't see them there.

what about camellia brand beans? haven't been able to get any in CA since katrina hit. (and i used up my back stock for our fundraiser on friday...but, hey--we raised $2500, so the beans went to a good cause!)

but a slap (no matter where) is assault and battery. ramsay's temper tantrums on television are TV..entertainment, and yes, acting, in my view, even though they may be presented as "reality tv"...hitting (of what ever body part, at whatever velocity) can't be condoned in the real world workplace...imho.

sometimes cryovaced meat will have a very strong smell when you first open the seal, but it dissapates within about 15 minutes, in my experience.

(bump) i am new to indian food, both eating and cooking it. i bought a bottle of mustard oil (it does say "external use only" on it), and i'm wondering...could i heat it all at once to the point of smoking, and then re-bottle it (maybe storing in tghe fridge, since it may have degraded a bit from the high heat)? my reason is that i have poor ventilation at home, but good ventilation at work, so i would like to get it done there, to use at will at home. thoughts?

thanks for that...so true. in earthquake country, sometimes it looks more disastrous than it really is, right after the shaking stops....may that be true in new orleans. (sounds pretty pollyanna, i gotta admit, but at least for me, it helps to hold out a little hope.)

got it. thanks. was just afraid that the cold would turn the starch to sugar (like with potatoes) and i'd end up with sweet plantains (for maduros) when i want starchy (for tostones). i appreciate the help.

i'm trying some recipes from the "three guys from miami cook cuban" cookbook. got my hands on some green plantains for tostones, and i'd like to make them again on tuesday. will these plantains ripen too much in 4 days to be right for tostones? should i refrigerate them, or would that be exactly the wrong thing to do? (the place i got them is not very close to home, and after the holiday weekend, i'm not sure they would have more on tuesday, so i am trying to make do with these. ) thanks for your help---the garlic chicken aroma is killing me, and the tres leches cake is so fluffy and just oozing dairy goodness!

nice tribute to your dad...

what is this in response to? oh, please, please tell me the above spots have somehow been spared? (it's unimaginable that so many have been lost, and i feel petty to even "choose favorites", but i had such wonderful times/food at each of those..can you please clarify? thanks!)

i don't know anything about the authors of the salon piece, other than the fact that they admittedly had no credentials, and snuck past police barricades to go report that the brennans were allegedly living it up...but that tells me a lot, right there.

maybe for next time--i have in my contract that the (nonrefundable) deposit and final headcount are due 10 days prior to the event. that has saved me several times.

thanks for posting this, andiesenji. it might be just the nudge i need. i have been meaning to get down there for the past few years, but always find out to late to schedule...where's my calendar?

ditto the potato ricer. works great, especially if you've had a rough day, and need to get aggressions out.

One year ago, I was standing with my feet in the sand near Santa Barbara, when I got the news that Julia had, as I heard her say once, "slipped off the raft". I will stand tonight at the water's edge and raise a glass of rose to her, and her wonderful, long life. What will you do to celebrate her legacy?

went to an italian restaurant run by non-Italians. asked what the house chardonnay was, and was told "it a white wine"...shoulda run!

yes, please. kid#2 will be hitting the dorms in sept., and he'd love to have some ideas.

plus the 1-2 months for the preserved lemons!

I second this very good advice. I gave it to my very-own-teenager, who got himself a job at the best local place, and learned waaaaayyyyy more than he would have in the same time period in culinary school. (I went, so I know...) Especially with a teen, it's so important for them to get their hands dirty (and clean--by washing lots of dishes..) to see if it's really for them.

there's a thread devoted to those bacon-wrapped dogs.clickety i haven't eaten a hotdog in decades, but my iron-stomached chef-son swears by these!

torch the skin off bell peppers. faster and more even than a broiler or grill.