Those who have to stop and plan might do well in
a test kitchen but not in a restaurant unless it
Cook, stop to record results, tweak, repeat. It's needed for some
dishes, but not all.
That's one of the wonderful things about Sara
Moulton - she could cook on the fly but also
became the chef of the Gourmet magazine test
kitchens.
is one of those limited menu places. The on the
flyers are better in a serving kitchen, where there
is no time to waste.
IOW, you'd best know what you're doing and do it fast/well.
We were speculating here about what a bad cook
would do if hired into the back of a great
restaurant, and the answer is that the person
would not be hired at all.
Sounds interesting, especially if you can visit some of the historic areas of the former East Germany while over there. Also, try a
spaghetti > eis. (G)
I've already seen Leipzig and been through Chemnitz.
There are a number of historic cities near Weimar,
and visiting them would depend on public transport
and how long we'd stay there. Spaghetti-eis remains
unlikely. But as it turns out (edited to say and a
It might make for a good between meals pick me up, or something to hold
you over until the next big meal.
Sure, I could hold my tummy and look for the
bathroom until the next big meal.
little sorry too) I have to be in California for
tests instead - going to try to make it to Germany
but probably not at that time unless they suddenly
Sigh! Did you have your tickets already?
Opera tickets were reserved. Plane tickets
were not, thank goodness.
decide to bring back the Concorde.
Slim to no chances for that to happen.
In a very distant alternate universe maybe.
Almost as unlikely as being able to think
oneself back and forth across the ocean.
Not that often but Steve just ordered some of my
favorite tea > ML> (Good > ML> > Earth Original, Sweet and Spicy)
Very much so. (G)
It's in the pantry now, will enjoy the first cup later. The boxes
used > to have 20 bags, just noticed that they're now 18 count. No inflation, > mind you.
A substantial difference.
Yes, but like everybody else, they don't announce a change, just let the consumer figure it out. At least the Good Earth folks didn't put a "Now,
new and improved" label on the box. (G)
New package, same great taste (now 10% fewer
servings)!
Yes, and I don't need that sort of time waster.
Everyone needs a time waster now and again. You
just pick your preferred ones.
I have one, but it usually doesn't involve movies.
I've got plenty, but none of them involve
movies (or anything else particulary visual).
bit > of a comedy with that. They were at DPAC in December for one
night but > we didn't go, had other plans by the time I found out
about it.
The thing is that adding live music runs less
than 200 a player per concert, so a few grand, so
maybe adding $1 or 2 per ticket for a big show..
And being who they are, MS usually sells out a venue no matter what the ticket price is. They were a sell out at DPAC in December.
MS ... multiple sclerosis? Microsoft? manuscript?
It took a couple secs ... . I bumped into the
cellist of the old Boston String Quartet yesterday,
and Bonnie put her foot in it by describing a
fairly high-profile gig (a quarter century or more
ago, but musicians have long memories) that I
didn't hire her to play in; the cellist I did
get was one of the Mannheim girls at the time.
True, the cost of real music is so much more--but the sound is so
much > better also.
See above. The question is how much people care,
not just whether they do.
Too bad the audience to be has no part in the pre planning of the show
so their opinion can be factored in.
Unless you fill out one of those audience
comment cards, you never will. And that's
prospective, for next time only, and your
ideas will be taken into consideration only
if they don't cost much.
Reputable places either buy too little or
factor in for spoilage. Less reputable ones
smear horseradish all over the dubious stuff.
So we're better off going to Fu's than Joe's Seafood Experience. (G)
Joe's ptomaine palace.
Depends on the pasta--maybe something like shells but not spaghetti, would work.
I never liked maccheroni with beans.
Some do work well together, others, no music.
Some people like 'um.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scalloped Onions, Leeks, and Shallots
Categories: Live!, Onions
Yield: 8 Servings
3 lb Onions, cut into
1/4-inch thick slices
2 lb (about 6) leeks, the white
And pale green parts both,
Split lengthwise, washed
Well, and chopped
1/2 lb Shallots, cut into
1/4-inch thick slices
1/4 c Unsalted butter
1/4 c Heavy cream
1 c Coarse fresh bread crumbs
1 c Grated extrasharp Cheddar
(about 1/4 pound)
1/4 ts Paprika
Recipe Courtesy of Gourmet Magazine
In a heavy kettle cook the onions, the leeks, and the shallots in the
butter with salt and pepper to taste, covered, over moderate heat,
stirring occasionally, for 10 minutes, reduce the heat to moderately
low, and cook the vegetables, stirring occasionally, for 10 to 20
minutes more, or until they are soft. Remove the lid and cook the
mixture over moderate heat, stirring, for 3 to 5 minutes more, or
until the excess liquid is evaporated. The onion mixture may be made
2 days in advance and kept covered and chilled.
Preheat the oven to 375 degrees. Transfer the onion mixture to a
2quart shallow baking dish and stir in the cream. In a small bowl
toss together the bread crumbs and the Cheddar, sprinkle mixture
evenly onto the onion mixture, and dust it with the paprika. Bake the
onion mixture in the middle of the oven for 20 to 30 minutes, or
until the cheese is melted and the mixture is bubbly.
Yield: 8 servings
SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW #CL9235
Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen
MMMMM
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