Victor Sack wrote:
> "modom (palindrome guy)" <moc.etoyok@modom> wrote:
>
>> MR is CIA trained and has collaborated with the likes of Thomas
>> Keller.
>
> Well, I am not about to cast aspersions on his qualifications,
> especially as I think he is a very good journalist specialising in
> culinary matters. One can of course say that he is CIA-trained, but I
> rather doubt he would say that himself. He spent six months there,
> doing research for the book he was wrting, _The Making of a Chef_. The
> associate degree program there takes 21 months and the bachelor's degree
> program takes 38 months. In his capacity of a professional writer, he
> helped Thomas Keller to write his cookbook.
> All of this does not matter in the least, as I just take issue with his
> pastrami recipe - and not even with the recipe as such - only with it
> being nontraditional, and with nothing else.

There has been discussion the last couple of years whether it needs
stirring or not. A milanese friend says occasional is enough. It does
make it a more frequent dish because you can make it when you are busy.
I think about it while stirring, stirring, stirring.

I like vialone nano best and I wonder why I never saw it in the US? I
can't always find it here, either.

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