Pat

Maybe this explains why Emeril appeared ill by the time I turned the show on near the end

broiled lamb chops with garlic and rosemary couscous topped with stewed tomatoes

I saw about the last half hour of this. I didn't think the Julia Child induction was all that interesting. Maybe the first part of the show was great, but I didn't think the part I saw was too compelling. I thought Emeril didn't look so good, like he was ill or something. I didn't recognize him at first. I did, however, enjoy the diners, drive-ins, and dives show that came on right afterwards, so I'm glad I had Food Network on for the carryover. I didn't like that guy so much when he was striving to be the new food tv star, but I actually thought he was quite good on that. I'd heard people on rec.food.cooking talking about Al's in Minneapolis, and was really excited to see that profiled.

I wonder how many names (and variations thereof) they have pre-programmed into their system to catch that way. That's kind of eerie, and I guess they'll know you by sight now .

I'm afraid I may not make it either. I have work that's way overdue to be done, and either that or the book club meeting is going to have to go. Since the book club is first (and indoors!) and I'm nearly done with the book, it will be the game that I skip, unless I make great progress and am finished with this by Thursday.

I should have noted that you were only one of the authors. I posted about it here instead of creating a new thread just for that insert. I'm glad to know it's online. Thanks for the link. I couldn't find it when I looked before.

To study wine, buy and drink And look at what made the list:

Yeah. It was a revelation for me to find out how much he used. He seemed to think it was totally normal when I asked him about it. 2-3 TBSP is about what I would use too. Funny thing is that it didn't taste overly greasy. It was very good. Maybe he mixed it up really well. I'm talking about a medium-large sized metal mixing bowl, which is what he typically put it in. To me, half a stick would have been a lot, and I was stunned when I realized how much butter he used. Plus, it was salted butter and he added salt. Maybe it's just a nostalgic childhood memory, but that's the best popcorn I've ever had in my life.

I've stopped making microwave popcorn and gone back to making it on the stove too. In part this was because it was so easy to make microwave popcorn that I made it way too often, and it has tons of calories, fat, sodium, and god knows what else. I'd rather make it on the stove from good popping corn and make it less often. (The splatter and cleanup always pose a nice obstacle. Do I really want to make this?)This is one of those "it reminds me" things. I don't know if I've posted this here before. When I was a kid, our neighbor across the street used to make awesome popcorn. I frequently went over there with my dad on weekend afternoons to join him to watch football, golf, or whatever sports were on tv. One day when I was well into my teens, I happened to be in the kitchen as he was finishing making the popcorn. The secret to his popcorn? One stick of melted butter per bowl . Whoa, was that good popcorn. No wonder the popcorn I made wasn't as good as his! .

I will keep that in mind. Thank you. I first tried Kendall Jackson on the advice of someone I thought knew wine pretty well, and I didn't care much for anything I tried. It took a while before I determined that my opinion was that I just didn't like it, since I figured this person knew what he was talking about.

I will also be there.

I've had dreams like this, but not with that much time to plan. (You mean it was TODAY you were coming over? .)The menu looks quite good and do-able. That goat cheese gratin sounds wonderful.

It was nice meeting you and other people I hadn't met before and seeing other people again. I'll never win any prizes for name/face recognition, though. I know I managed to call a couple of people by the wrong names last night. I hope it was only a couple . Unfortunately, once I mismatch names, it's even harder for me to get them straight in the future. Somehow age doesn't seem to be helping that .The kielbasa and pepperoni were wonderful. It was quite impressive how quickly it all disappeared. There wasn't much left by the time my husband arrived, and he was famished. I hope we didn't seem antisocial by asking for a table and getting started on the meal. I was really needing something else to absorb alcohol by that point too. The food was great. I had some duck leftover, which will be nice made into something else today. Thanks to everyone who made the evening possible.

I've enjoyed the Tasting Menu blog for a few years. He recently revitalized it by adding a co-writer who is a young chef. Then there's the 101 cookbooks blog. Also I've discovered recently that the Rancho Gordo site has a blog. I love his products and am having fun reading back through a few months of that.

City Paper has a special pullout food section in the current issue (Jemal on the cover). I enjoyed reading several of the articles on restaurant practices.

If we're talking about an original source that's close to 200 years old, that example could have been used over and over in chemistry classes, culinary training, and other written and oral materials during that time. It might be disseminated far enough that it's essentially common knowledge.

His acknowledgments are chock-full of source names, but I don't see Brillat Savarin. Given how many people he acknowledges (I just picked the name that seemed most obvious for what you were asking instead of typing them all), it's possible some of this information could have gone through many hands over that time. He cites a food science writer from the 1930s named Belle Lowe as well as Margaret McWilliams as helpful older sources. (He divides the 3 main sources into cooks, food writers, and scientists.) ETA: There aren't many proper names in the index and there's no bibliography, so I could be missing something in my scanning through, but I don't see Fisher mentioned either.

He names a large number of people as sources for scientific information, but that's the person he specifies as the one "who handed me practically everything I needed for the frying chapter and, indirectly, gave me the title for this book." [p. vii]

Michael Blumenthal of Rutgers University?

That was the farm I had a CSA with last year, that I drove to because I was outside the delivery area. They're nice folks, and the produce was generally pretty good. Their peach crop wasn't so great, and they had some problems with deer eating green beans. Eventually, they turned out a nice green bean crop. I've still got some left in the freezer.I had so many tomatoes, it was hard to use them all. Squash. Collards. Kale. It was a good variety of produce. I did my full share of pick your own since I was out there and really enjoyed it: blackberries, strawberries, potatoes, corn. They also have herbs and flowers for cutting.

That space and the Ben and Jerry's next door used to be the Southeast Station post office. It's a much more pleasant use of the space, but neither of the two businesses ended up with a lot of room to spare.

It was very unpleasant and I'd rather not think about it again. (This was at home, not a restaurant.) We finally figured out where the hole was that they were using to get into the house, but it was an ugly couple of months until that point. I had people telling me that I couldn't have mice and rats at the same time, but I did. Then I realized that the mice weren't there any more. They co-exist for a while. Perhaps in a large enough space, they both can maintain residence, but our mice disappeared when the rats got bad. (Got bad...ha...any rat is bad. I didn't think I'd ever feel nostalgic for having mice.)The rats started to appear right after a nearby pizza place got shut (temporarily) for grossly unsanitary conditions. I suspect they kept moving down the street until they found a way inside.

Rats seem to get rid of the mice, which I know from unfortunate experience.

We got a piece of string baked into a pizza there once. They said they figured it had probably been wrapped around the mozzarella. They were a little concerned but we got nothing comped. This was years ago, before the current (apparent) comping frenzy.

RTS was being discussed on Elliot in the Morning today. I just heard a brief bit of the show while I was out in the car, so I don't know what prompted the discussion. It sounded like maybe Elliot had been asking people for good restaurants to go to. Somebody called in while I was listening and raved about Ray's and tried to convince him to go, but he didn't sound too interested. They had talked about the restaurant before that call, though. It was the first thing I heard them mention when I turned the radio on.