tanabutler

No. I imagine they are in an emotional bind about it, because he's their friend. You know? Very likely the same with hometown press. Are any members of CC members here at eGullet?

Can Paris Hilton read?

Not only was Amma reviewed in the NY Times, but in New York magazine as well as the New Yorker—all this week. All three reviews were sparkling and wonderful. Congratulations to Suvir and Hemant and Bikky and the team at Amma!

Suvir, I see that your new cookbook is your avatar. When is it going to be released?

This is just a very intelligent post. Congrats, SLKinsey. If people don't get it after your words here, they ain't gonna. And I don't think they're going to get it, regardless of your wisdom. You couldn't have said it any better.

I disagree, EMSG. Bayless's sainthood was never on the table, and he has compromised his reputation and his high standards. His motivations are beside the point: he took the money and endorsed a shoddy product for a company who is antithetical to all the ideals Bayless has preached for years. I guess I'm an asshole in good company.

Chris, I just played around with a design and sent it to you. Anyone else who wants to see it, shoot me an e-mail. tana @ tanabutler.com without the spaces.

David, your card is as beautiful as your website. Oh that half the people on earth were gifted with your good taste. (And thanks, PJS, for the kind remarks.) Jim, your card is nice: simple and clean and to the point.

My morning tea is usually Earl Grey: either Bigelow or Trader Joe's, as both have ample oil of bergamot. I hate Twinings Earl Grey: its flavor is too thin and reedy. Twinings English Breakfast and Irish Breakfast are sufficient, though. I am fond of G. H. Ford teaballs, most especially the Russian Caravan, which is the best of its kind I've ever had. Republic of Tea once made a Passionfruit Peppermint blend that was sublime. They've discontinued it and I am not happy about that. We presently have tins of their bagged Blackberry Sage (my husband's favorite), Ginger Peach and Mango Ceylon. Their "Earl Greyer" is excellent, as well. I've tried and enjoyed Taylor's of Harrogate Earl Grey, and thought it fine. I disagree with this woman's ratings.

HA! Cross-post, Hitchmeer. I'd edit but I think I will just let it stand. But now I have to complain about the system of eGullet...I came here to post, and clicked the link to "first unread post," which should have taken me end of the previous batch of posts. Instead it skipped me past everything new and took me to the end of all the posts, which didn't let me see that this review had already been mentioned here. Sorry for the silliness and grr-r-r-r-r-r-r-r eGullet Systemware. This happens too often.

On the heels of not one but two glowing reviews this week, the New York Times. The whole review is wonderfully positive. The intro paragraph: This snippet mentions my favorite dish which "shows off the kitchen's clean, precise way with spices" Wow and wow again, Suvir and all of my friends at Amma! I am so happy for you all.

I forgot. TWO NEGATIVE E-MAILS? Oh re-a-a-a-a-a-a-a-alllly? I don't buy that for one single itty-bitty tiny weeny second. Anyone here care to inform the Post of conditions to the contrary?

Add R. Ray to the pile of pimps or whores or what have you. Or does she even count? Isn't she like the Jan Brady version of someone who actually cooks or writes for a living? From the article: Are you KIDDING ME? Wait. Does the six-figure amount include a decimal point? Too bad they quoted Steve KLC (whom I nevertheless respect, divergent views notwithstanding) defending Bayless. The essence of the Post article for me was the Clark Wolf quote: And Bobby Flay turned BK down. Add back one point of begrudged respect to Bobby "I fart in the general direction of your Iron Stadium" Flay. Time for another letter to the Chefs Collaborative.

Florida Jim's is one kind of teasing I don't ever mind. It's the vicarious thrill kind, so well written. Thanks, FJ.

Second edit: never mind. I got it, Hitchmeer. Thanks. Good luck getting reservations for the next six months!

I gotta say that reading this post and then re-reading "Ship of Fools" made me laugh. Ruefully, but nonetheless. You're funny, Bourdain, but I wish the occasion weren't necessary.

A wonderful review of Amma appears in the newest issue of New York magazine. A snippet from the review (it's the second on the page): There is also mention of Suvir: It is a glowing review! Amma is going to be packed!

TPO, why limit yourself with a title? I think if you have your name and proper contact information, including your website, you can adapt your identity depending on your audience. I decided to simplify my business card: I didn't even put my phone number on it. For many reasons, I wanted the simplest card possible, but had to include three areas of my expertise. I didn't put my URL on—I figured that most anyone could deduce it from the back. Of course, these look much better in print, as I got really nice, slightly glossy, beautifully white card stock (and a great price, too—$100 for 1000, two-sided, four-color.) People exclaim over their quality, and I definitely feel the investment was worth it. (Um, yes, I have a drop shadow, and no, it doesn't look like shit because I sprung for a quality print job...2400 dpi silkscreen, I think. Otherwise, I agree with PJS who said to lose the fancy effects that look like shit when printed poorly.) As a web/graphic designer, I would recommend one little thing to boost your professional appearance, and that is to get your own web domain (ThePracticalPantry.com" or "PracticalPantry.com" instead of your present web address). The reasons are multiple, but basically URLs need to be simple and to the point. People can't remember complex URLs. Bagging a domain name is painless. Let me know if you need help. I speak the language fluently, and can recommend reputable and not-expensive hosting.

Santa Cruz has some great bookstores. Logos, on the Pacific Garden Mall, is new and used books and music (including CDs, LPs, sheet music and more). The cookbook section is hugely satisfying. For just plain comfort, Bookshop Santa Cruz has lots of comfy chairs, since the owner figures people will shoplift less if they can just read for free. It seems to work for him.

Ooooh, does that sound good

Soba, I think maybe I should challenge you to a duel for insulting my beloved crème brulée! No, seriously, I adore it. It used to be my standard in judging a restaurant, until I decided I could make it at home with greater satisfaction. I couldn't bear to be disappointed any longer. No extra flavors: mango, chocolate, pumpkin, ginger, or (dog forbid) espresso! A perfect crème brulée is a work of culinary art. It shouldn't be refrigerated so that condensation ruins the crust. The delicate flecks of vanilla bean, the sensual and satisfying slither of barely sweet, thick cream in mouth and throat, the lilting aroma of the custardy mass. Be still my pounding....heart. My sister once committed the egregious offense of taking her spoon to my newly-arrived crème brulée before I could get to it. It was the single rudest thing anyone has ever done to me at a dinner table, and my mouth hung open in shock. Oddly enough, I am visiting Epicurious and there is not one single recipe for classic crème brulée. Wait, I take it back. I suppose this is one, but the inclusion of "vanilla" in the title is superfluous and silly. As is the addition of raspberry jam to the bottom of the ramekins. The Food Network, on the other hand, has dozens of recipes, and many of them are not embellished with all that extraneous crap.

I was drafted by my friends to make the turkey for thirty people: they said if I'd cook, they would buy everything. I made my favorite recipe, which I've done every year since it appeared on the cover of the November, 1994 Bon Appétit magazine: Roasted Turkey with Herb Crust and Shiitake Mushroom Gravy. This year I did not stuff the bird, as I was afraid Alton Brown would crawl into my bedroom and night and strangle me with rubber gloves. (Seriously. The guy scared me to death with his anti-stuffing rant.) I made extra gravy, and a full half-gallon was consumed by everyone, even my friend who hates mushrooms. I also made cranberry sauce with raspberry vinegar, and it came out tangily tart. It was the largest bird I've done, by a pound or so. It came out moist, tender and aromatic—and the herb crust is very beautiful. Mmmmmm. The leftover carcass is right now being turned into soup. I wish I had taken a picture of the worst dessert I've ever seen. It was a tofu pie (vegan, to add insult to injury—I've had chocolate tofu pies that were great). It looked like wet cement mixed with dirty dish water, topped with snippets of dried fruit. WHAT IS THE POINT?!

I love this thread. I love Amma. I am telling everyone I know on the East coast to get themselves thither. Good work, Suvir and Hemant and Bikky and team.

Thanks. I'm salivating.

Boy, howdy!