Serious Eats - seriouseats.com

Thanks for all the input. @bubbamom, KFC coleslaw is actually one of the two recipes I was curious about, could you post yours? The second recipe I am craving is The Pasta House Co.'s Flamingo Chicken. Anyone seen or tried that??

I agree that her mannerisms and growling can get annoying, but no more than other chef's particularities. I like the fact that she teaches as she cooks, and gives reasons behind some of her prep techniques. Her love of all things food is obvious, and contagious!!

@ foodiegal. Right on!!

I shouldn't comment when I'm up in the middle of the night with insomnia - I meant "Michelle has it GOING on"!!! See 1st comment.

Love it, love it, love it! And what a great example for the rest of the country. I'm sure this was discussed, and probably even planned long before Alice Waters brought up the subject. Sounds like Michelle's got it gonna on!!

I really enjoyed K-Paul's while visiting this wonderful city. Last time I was there, the wait was around the corner, but well worth it! Have a great trip, and a stroll around Jackson Square to walk off all the good eats!!

IMHO, it sounds like their problems stretched way beyond the kitchen.

My situation is like PumpkimBear's, I cook indoors, and he cooks outdoors, and I wouldn't have it any other way. I love it, he loves it, so it works well for us. I kid him a lot that if he "brings home the bacon, I'll fry it up in the pan"! I do work from home part time, catering, which also kills two birds with one stone on those days. On days that I want him to cook out, I make sure I have everything ready for him...meat marinated, veggies prepped, etc. Works for me, and him!!

Hi Juman23, I am a caterer, and kind of "fell" into it. After losing my 17 yr. old son about 15 years ago, I used cooking as my therapy and escape. I was an okay cook at the time, not bad, just average. Cooking then became my "valium" so to speak, and I started raising the bar, experimenting with more difficult recipes and different cuisines, and found that I REALLY enjoyed it. Since I don't know how to cook for just a few, I organized a "Meals Ministry" at our church, and began giving/preparing food for sick and elderly folks, neighbors, friends and family. They started to share the food, and before I knew it, I was getting calls to do b'day parties, funerals, weddings etc., hence - karencooks (a small thyme catering company) began. Since then, I have attended or taken many advanced classes, but still think my self-taught education has been the backbone. Often now, when preparing food, I think of Adam (my son) with wonderful memories, and the final gift he gave to me. What joy!!!

I've done it many, many times with the fresh pasta sheets, and used a pizza cutter to cut them. Unfortunately, I now live 200 miles away from the closest shop that sells them, in St. Louis. Anybody have any ideas on how/where/what I could use in place of it? I'm curious, too, on how won-ton wrappers affect the taste. Has anyone tried them for ravs?

pksmash, how do you make your sausage? I've just started experimenting, and am looking for good recipes, if you don't mind sharing. You can email me at karen_ourth@yahoo.com to keep this thread on subject. Thanks. Would like to hear more about your stuffer, also.

I lived many years in the Bay Area, specifically Palo Alto, then moved to Monterey for many years. Salinas, nicknamed the "salad bowl" of America is situated between the two cities, along with Gilroy, the "garlic capitol of the world", Prunedale, and other smaller communities, that produce huge amounts of artichokes, strawberries, avocados, etc. It was so sad to drive Highway 1, or the 101, and see so many farm workers out slaving in the fields in dangerously high temps. That made me want to support the local farm stands along those routes even more, and sharing my concerns with the farm owners. Hope they had their hearing ears on, and not just acted like they did. Also, best produce ever, anywhere!

Hands down - Italy, especially around the Tuscon region.

All of the above are great, but for simplicity, color, texture and taste, why not roast some asparagus?? Love it that way, just a little olive oil, S&P, and a splash of either balsamic or lemon juice...mmmmm!