Note: Posts on this blog originally appeared as the column Amuse-bouche in the Napa Valley Register. This one is from May 2007

It was the best of meals, it was the worst of meals …

I was in Chicago last week at the annual conference of the International Association of Culinary Professionals. It was stimulating and exhausting – four intense days of talking and thinking about food from every perspective, with 1400 fellow foodies from around the globe.

Both breakfast and lunch each day were part of the conference, with keynote speakers and panels of distinguished experts to lure us into the dining room. Food for thought AND food to eat. What could be better? You’d think that the sponsors and the kitchen would have knocked themselves out hoping to impress us, wouldn’t you?

Oh come on. It was a convention. At a hotel, The very words are synonymous with “rubber chicken.” This was food reduced to the lowest common denominator.

The oddest meal was the lunch sponsored by Kraft to showcase their commitment to healthy organic foods. Seriously misjudging their audience, they started us off with chicken and pasta in a gloppy white sauce from their South Beach line. It truly was a diet food – it caused me to lose my appetite immediately. The learned and slightly snooty discourse from my neighbor to the left, about how Italians never, ever mix pasta and chicken in the same dish, didn’t help.

Fortunately, there was a second course. A fairly ordinary salad topped with … very dry chicken. (A serious lack of imagination was at play here.) The handy green plastic cheese grater filled with Kraft’s version of a Parmesan-like cheese added a festive note to the table. I spent my time playing with it, excavating the lettuce from the salad and nibbling the tasty parmesan-pepper Triscuits in the bread basket.

As hundreds of lightly touched plates went back into the kitchen, we eaerly anticipated dessert.

It wasn’t enough to salvage the meal, though the cheesecake square on a graham cracker crust was almost credible. The kicker was the shot glass filled with cherry coke Jell-O topped with CoolWhip.

I checked the menu twice, but could find no telltale tongue in cheek. This was Kraft Foods serious effort to impress the food world with its finest offerings.

The day’s irony grew. Later that night, a group of us had reservations for dinner at Alinea, one of the finest restaurants in Chicago, offering a prix fixe, many-course tasting menu of exquisite, experimental morsels. Its chef, Grant Achatz, is up for a James Beard award – and deserves it.

Dinner – which, by the way, cost an arm and two legs – lasted four hours. I can’t begin to describe the dishes, in part because I have misplaced the souvenir menu, but also because there were so many amazing things going on in each bite that they are almost indescribable.

The first course arrived on a miniature pedestal, the second came with a hatpin kabob of ingredients that fell into a spoonful of soup that you then ate in one intense mouthful. Another arrived on a fabric pillow filled with herb-scented air that gently deflated, adding its perfume to the dish. Something came speared on a little trapeze. One offering needed chopsticks. One was a hollow ball filled with a delectable liquid. There were creams and foams and gels and essences and sprinkles of microgreens. By the time we hit the fourteenth and final course – a bizarre, grayish, fuzzy, licorice-flavored blob on a stick that was a cross between a lollipop and a hairball – my mind was completely blown.

It was pure theater. A show in which, I have to say, we were merely bit players. Almost every dish came with stage instructions on how to approach it. The omnipresent waiters – there seemed to be about 50 of them – were a less-than-perfect note, as they told us how to eat and chided us about bathroom breaks. They wanted us in our seats, so that Chef would agree to send out the next course. (Watching my Type-AAA sister try to sit still for four hours was quite entertaining, actually.)

It wasn’t a relaxed meal, but it was extraordinary and delicious, pushing the limits of food even beyond anything we discussed in the conference. There wasn’t one thing on the menu I could begin to attempt at home – but I wanted to.

Once you taste food like that, there’s no going back.

Well maybe not. I could happily live the rest of my life without another fuzzcicle. But for some reason, ever since I got home, I’ve been craving Kraft Macaroni and Cheese.

*****

Well sure, I could make it from the package, but homemade is easy, and tastes so much better. My version changes every time I make it, but the latest batch came out so good that I plan to repeat this recipe.

Truffle-scented Grown-up Mac and Cheese

10 ounces whole wheat rotelle or other pasta

1 shallot, very finely minced

3 Tbsp. butter

3 Tbsp. flour

3 cups milk

1 cup grated extra sharp cheddar cheese

1 cup grated smoked gouda (or substitute cheeses of your choice)

1/4 cup plus 2 Tbsp. grated Parmesan cheese, divided

1 cup frozen peas, thawed

1 Tbsp. white truffle oil

1/2 tsp. smoked paprika

1/8 tsp cayenne

1/4 tsp. fresh grated nutmeg

1/2 tsp. salt, plus salt for boiling the pasta

1/4 cup panko (Japanese-style bread crumbs)

Preheat oven to 350 F. Grease a 2 1/2 quart casserole.

Cook pasta in heavily salted water about one minute less than the package directions call for. Drain and put it in the casserole. Add the peas and the truffle oil and toss well to distribute the peas and coat the pasta with the oil.

Warm the milk in a microwave or saucepan. Melt the butter in a large sauté pan over medium heat. Add minced shallots and cook for about 2 minutes, stirring. Then add the flour slowly, while stirring to completely incorporate. The only lumps should be from the shallots. Cook over medium heat, stirring frequently, about 4 minutes, until the flour loses its raw taste. As you do this, the shallots will continue to cook, and will turn brown. Add the milk, and bring the mixture to a simmer, stirring. It should start to thicken a bit. When it is hot, add in the paprika, cayenne, nutmeg and salt, then the grated cheeses, reserving two tablespoons of Parmesan. Continue to heat until the cheeses are completely melted into the sauce.

Pour the sauce over the pasta in the casserole dish, mixing well to distribute evenly.

Mix together the bread crumbs and the reserved Parmesan, and sprinkle on top.

Bake for 30 minutes, until bubbling hot and brown on top.

Serves 6-8.

Alinea version: Take one piece of cheese-coated pasta out of the pan. Thread it onto a piece of detonator fuse, along with a slice of shaved truffle and one perfect 1/4 inch cube each of roasted rutabaga, beet, carrot and artichoke heart. Suspend over a miniature bowl in which you have placed a teaspoon of pea puree drizzled with 3 drops of lime-infused crème fraîche. To eat, light the fuse. As it burns, the pasta and other ingredients will drop onto the puree. Once the fuse is fully burned, blow away the ash, upend the bowl into your mouth and enjoy.

Certo in linea teorica il presidente della Provincia potrebbe anche fare a meno dell'Mpa. La maggioranza così come uscita dalle elezioni è costituita da 24 consiglieri su 35.  Se Mimmo Turano dovesse rompere (ma sa benissimo che non è cosa) con gli autonomisti dell'Mpa conserverebbe una risicata maggioranza di 18 consiglieri su 35, e così usa tale ipotesi come strumento di pressione.
D'altra parte il quarto assessorato richiesto, dall'Mpa, non sembra rientri tra le ipotesi praticabili vista la contemporanrea insoddisfazione in casa Pdl.
Turano pensa di attribuire il tredicesimo assessore all'ex sindaco di Custonaci Peppe Bica (chi meglio di lui ?) già AN ed oggi con l'onorevole Giulia Adamo.

Turano quindi per disinnescare la mina Mpa sembra intenzionato ad utilizzare la presidenza dell'Airgest. La società che gestisce l'aeroporto di Birgi è una delle postazioni di sottogoverno più ambite dalla politica e al pari di IACP e Megaservice vale quanto un assessorato.

Esclusa ogni e qualsiasi valutazione di merito sull'operato dell'attuale presidente le nomine seguiranno rigorosamente le regole dello "spoil system" in salsa trapanese.

E pensare che c'è chi si ostina a chiamare queste pratiche "lottizzazioni".

Some of the decision making can be narrowed by deciding exactly what you want. Are you looking for someone who can teach you to compete with your dog in one of the dog sports? Just need some minor problem solving for a puppy? Want a better bond with your dog and some obedience control? Need a service dog? Or do you have a biting/aggressive dog? Figuring out what your training goals are can significantly decrease the amount of time spent looking for a dog trainer. While many trainers can do several different types of work (especially those who are doing it full time) they generally have a "niche". I for example, prefer to work with aggression, and hyper pulling type dogs. I have the skills to be able to offer obedience and problem solving, even some skill levels for competition work depending on the sport. I know some trainers that have never stepped onto a training field, and some that wouldn't touch aggression with a 10 foot pole. So it's always best to narrow it down.

Next, start talking to people who have well behaved dogs and ask them if they worked with a trainer. A trained dog is always the best advertisement for a trainer. Consider also asking other dog professionals like vets, groomers, pet-sitters etc. Most pet professionals that have been in the industry for awhile, know other pet professionals....though this isn't ALWAYS the case. Please recognize however that just because a vet or pet pro recommends a trainer, doesn't mean that they have ever seen them train. Often times the trainer just walked in to the office and asked to display cards. But if you ask enough pet pros you may see the same name pop up again and again. 

You can also look on the internet or yellow book pages, though a personal referral is always better. Try looking at trainer organizations. The IACP (International Association of Canine Professionals - http://www.dogpro.org ) for instance has a database of trainers listed by location. This would be better then just randomly picking a trainer from the phone book, since trainers that join professional trade organizations are more likely to be serious about their work, and about continuing education. Other organizations include the APDT and NADOI. 

Once you've found a trainer, take the time to interview them. If they have the people skills required in this industry, they'll be happy you care enough about your dog to find the best match. You should ask about their years of experience, whether or not they have recently completed any continuing education, what methods they might use to correct a dog, and what methods they might use to reward a dog. Ask if they are willing to provide references, and if you're interested in a group class, ask if you can watch one of the classes. If you are interested in competitive training, ask what titles they've personally put on a dog and request to see a demonstration of a dog they've personally trained (be aware that there ARE trainers out there who import an already trained dog from out of country and then demonstrate the degree of training as if THEY trained the dog personally...this should not count, so ask if they trained the dog from a pup, or if the dog was green before they got him). Also, ask how they learned the profession (did they purchase a franchise? go to a school for 3 weeks? Or apprentice for several years?) Next discuss cost and schedule etc. Also, please be aware that the truly good trainers are usually extremely busy. Sometimes I get clients that call and want to spend 30 minutes telling me about how their "last dog was" while I'm trying to just get the info I need. While I enjoy talking to clients and I appreciate the friendships I've created with most of them, I do have a busy schedule and I appreciate clients that either keep it brief, ask me if I have time to talk, email me, or at least understand if I have to schedule a time to speak with them. 

Expect to answer a lot of questions for them as well. A true professional will want to know about you and your dog as well as your expectations, to ensure that you will be a good fit for each other. 

If the trainer is "certified", ask them what body certified them. There are no "requirements" or licensing processes for professional trainers. Anybody can hang a shingle, and you'd be surprised at how many do this. And certifications don't really mean anything if they just completed a dog training class with their own dog to get it. There are short term schools that offer "certified master trainer" type certificates after 12 weeks of training. While I can appreciate the money and time that goes into these type of programs, and the dedication of the staff, as well as the attempts by the student to learn, I can hardly swallow the term "master trainer" being applied to someone who attended 12 weeks of training. There are also "home study" type courses that provide "certification". Again, I can thoroughly appreciate the desire to gain knowledge, but I would not consider a trainer that is "certified" by one of these schools to have more knowledge then a non certified trainer with several years of hands on experience under their belt. 

There are also organizations (as mentioned above) that certify trainers. If they are certified by one of these bodies, ask which one. The CPDT (loosely related to the APDT) is a written test. While I appreciate the amount of theoretical knowledge required to achieve a CPDT, I also don't believe it is the end all of certifications since it does not also require hands on training. An IACP CDT has provided demonstration of hands on ability, has been reviewed by colleagues, shown professionalism in the amount of time being a member of the organization, and provided written samples of theoretic knowledge (handouts etc). They also depending on the case must provide reference letters by other pet professionals as well as worksheets from other clients. 

Last but certainly not least, go with your gut. If you feel uncomfortable with a trainer, make sure to ask enough questions to determine why you feel uncomfortable. If you're not able to resolve the feeling, look elsewhere. Any professional will understand, they want to make sure you get the correctly matched trainer as well. It is for a trainer after all no fun to work with someone who is uncomfortable with you or your training methods.

Ora, voi già immaginate un luogo ameno, tranquillo, bello, zen. Ecco, immaginate male. ZEN sta per Zona Espansione Nord ed è un quartiere popolare (un ex IACP per intenderci) sorto a nord di Palermo alla fine degli anni '60. Un po' troppo a nord. Tanto da essere completamente separato dalla città. Cosa succede quando un quartiere popolare è escluso, separato dal resto della città? Diventa un GHETTO. I caratteri che contraddistinguono zone del genere sono sempre le stesse: sovrappopolazione, occupazioni abusive, degrado architettonico, criminalità diffusa, abbandono scolastico eccetera eccetera. Potrei quasi fare copia e incolla dal post sulle vele di Scampia, tanto la situazione è sempre quella.

Io personalmente conobbi questo quartiere solo grazie alla canzone "denuncia" di Edoardo Bennato che si intitola appunto ZEN (1989):

Zona Espansione Nord - abbreviazione: ZEN
non c'è ragione no - non c'è ragione
quartiere di Palermo - città d'Italia
non c'è ragione no - non c'è ragione
Zona Espansione Nord - abbreviazione: ZEN
non c'è ragione no - non c'è ragione
anno quarantatré della Repubblica
età industriale, quinta potenza al mondo!
Ada balla con me
vedrai che cambierà!
Chiangi Palermo gloriusa
aju la menti tantu confusa
na tristizza ranni ni lu cori
nascju o ciuriddu cu l'autri ciuri
Aprili e maju nni godiu l'oduri
cu lu focu di giugno pigghiau focu
la barunissa di Carini
jera affacciata a lu su balcuni
viu viniri na cavallaria
Nun c'è spagno nun c'è tirruri
chistu e me patri chi veni pi mia
a speranza nun finisci mai!...
Ada balla con me
Ada balla con me!...
Zona Espansione Nord - abbreviazione: ZEN
non c'è ragione no - non c'è ragione
progettazione: all'avanguardia
somma espressione dell'urbanistica
Zona Espansione Nord - abbreviazione: ZEN
non c'è ragione no - non c'è ragione
quartiere di Palermo, città d'Italia
non c'è ragione no

In questa foto potete vedere il quartiere di Palermo, ma non Palermo...

Ecco altre immagini che vagano per il web:

Lo ZEN si divide in ZEN1 e ZEN2. Non chiedetemi la differenza, per favore. Da quel che ho letto in giro le costruzioni che vedete nelle foto sono le cosiddette "insulae", costruzioni di CARTONGESSO. Che culo, eh?
Comunque si sta facendo molto per gli abitanti dello ZEN: tra le varie iniziative infatti vi ricordo l'aver cambiato il nome al quartiere: ora si chiama San Filippo Neri.
E gli abitanti dei "quartieri" continuano ad essere gli esclusi.

The first night I hopped off the plane and hightailed it over to nearby Cochon, about which I had heard raves from many trusted folk of fine taste buds. Although the presentation was nouvelle, the flavors were old-fashioned basic Cajun/southern and a real pleasure to the palate. See this post for more details. And my tight budget wasn't dented much by Cochon, either, like the Antoine's or August that I wanted to try; my total bill was $36 for appetizer, entree and two beers.

The following morning a continental breakfast of breads, yogurt and fruit was served as part of the roundtable discussions I attended, then that night there was a delightful reception offering much of Louisiana's best, set amid lively live music and brisk breezes off the river. I got lost and got there 45 minutes late, so I may have missed some of it--the Sazeracs and Hurricanes were long gone--but standouts were Leah Chase's sumptuous gumbo z'herbes with nine greens and a light roux, Ms. Chase told me, plus another excellent gumbo, a fine jambalaya, a divine bacon-wrapped shrimp over grits, a garlicky heads-on "barbecue" shrimp with bread for dunking (barbecue shrimp never sees a grill, is doused in generous quantities of butter and broiled--with fresh local gulf shrimp it can be exquisite--more on that later) and a couple of freshly shucked oysters (briny nirvana). A man pounded file powder from fresh sassafras leaves in a huge mortar and pestle and other local food artisans demonstrated the frying of calas, the making of brown-sugar/pecan pralines, the pouring of excellent local beer, and roux-crafting (light, medium and dark in cast-iron skillets with bread for dunking and tasting the difference).

The next morning was the above-mentioned breakfast from hell, but the consolation prize followed soon afterwards at my first panel of the day, a tasting of Southeast Asian street food with a delightfully fresh and balanced green papaya salad from Mai Pham and a spicy chicken satay from Robert Danhi. That night I went on a tour of the yet-unopened Southern Food and Beverage Museum that was supposed to end with a po-boy from Mother's. But perhaps the 50 of us would have been too much for Mother's, so we were led instead to Creole Delicacies at Riverwalk (a two-story mall) where we listened to an warm, funny local cook tells us New Orleans stories while we ate crispy crawfish croquettes and rich gumbo and she cooked and served us the best Bananas Foster I have ever had, or made, ever.

Friday night was the IACP awards ceremony, which was preceded by a cocktail reception where I planned to pig out on hors d'oeuvres and make a meal of it. However, other than some shrimp in sauce and a lot of crudites, most of what was on offer was sweet (I saw someone munching a lovely-looking lamb chop but couldn't find them anywhere). So after the awards I was still hungry and went downstairs to dine at Drago's which is part of the hotel but was originally opened in Metairie in 1969 by a Croatian immigrant. Fortunately, I ran into a couple of fellow conference attendees that I knew, so I didn't have to eat alone. I had Drago's charbroiled oysters, which were a tad gritty but otherwise good (butter, parmesan cheese, garlic and lots of tall flames), then a pretty good redfish with creamy crawfish sauce.

The next day was the culinary expo and cookbook signing which I preceded with a wonderful meal at Dooky Chase's with some colleagues. The restaurant isn't truly officially open yet, still getting up on its knees after Katrina, but will serve you lunch if you call ahead, since they're understaffed and still struggling. But the place oozed history, was gilded with absolutely gorgeous African-American art, and the food was perfection--I had a moist fried chicken breast that put to shame any I've ever made, with some delectable greens and macaroni and cheese (my favorite "vegetable") on the side.

Stuffed as I was, I didn't stop, and kept on tasting at the Expo. I tried John Besh's Creole Shrimp Salad with Louisiana Pickled Quail Eggs at the Zatarain's booth, Rachel's yogurt, Tabasco's spicy Bloody Mary with pickled okra, an array of unctuous nut oils like pistachio and pecan from La Tourangelle and much more.

The next day was the last and thanks to my crappy cell phone I missed a chance to go to Willie Mae's Scotch House, but I did get to go to Cafe du Monde for perky chicory cafe au lait and fluffy, crispy, oh-so-sugary beignets, twice in the same day, wearing a black shirt like the rube that I am--it got covered in powdered sugar. That afternoon I wandered all over the French Quarter, got kicked out of Acme Oyster House for not waiting in line (Line? Line? I thought it was just people outside smoking) but went on to have a perfect meal at the French Market Cafe on Decatur Street: a half dozen oysters on the half shell, at once chewy as a clam and creamy as pudding, metallic, tangy, sweet and swimming in their own tears in pearly tubs--I could have eaten three dozen. But better still was my "barbecue" shrimp, a mountain of huge heads-on shrimp bathed in butter and spice with bread for dunking, their sweet flesh succulent and delicate as a fine-textured lobster, the head-fat nearly funky as a crawfish's and full of character, sometimes enriched with a nugget of coral or tomalley. Oh heaven, these shrimp, putting all other shrimp to shame. I tried so hard to "exercise restraint," as my father used to advise me, but to no avail. I left only a pond of golden butter, a crust of bread and a heap of picked-clean pink shells.

No muffelettas for me this trip, no po-boys, no Sazeracs, no pompano crabmeat meuniere, but that's okay (my last trip I got to eat at Commander's Palace and Galatoire's). I will be back. The Big Easy has burrowed forever under my skin. I've eaten very well in New York, L.A., Paris, Rome, Saigon and Bangkok, but never better than the city where they really know how to eat, in spite of paralyzing storms, that great wise voodoo queen New Orleans.

Did you go? Have you been? What did you eat?

Returning to New Orleans for this year's conference is big in a number of ways. Topping the list is support of the city. Conference groups much larger than ours have been patronizing NOLA for months now, but I don't know that a food-focused organization has made a major appearance yet. It's our honor to be giving back to the community well beyond our hotel and restaurant dollars. Different sectors of the organization, from food photographers to cooking school owners, have devised ways to give back through a range of activities. As a whole, we hope to all encourage food lovers to return to New Orleans in support of those people working so hard to rebuild their lives. Anyone reading this who's within a crawfish-toss of New Orleans might want to consider attending one conference highlight open to the public: our Gumbo Giveback on Saturday evening April 19, benefiting the Crescent City Farmers Market.

For me, this is a nostalgic return to the site of my first conference as a member of IACP, back in 1993, which was also my first trip to New Orleans. I'll never forget piling onto a bus for a pre-conference tour that took us into the surrounding region for a food tour. It was maybe 9:30 in the morning and we were all handed small paper bags of fried pork skin. They are serious about their food at any and all hours of the day in this part of the world! Our host was Paul Prudhomme, which was a huge treat. A phenomenal introduction to the area.

At the time, Emeril Lagasse had just a couple of restaurants there in town--Emeril's and NOLA--and had just started (if memory serves right) his first show on the Food Network. He had not yet shot up to the stratosphere of culinary stardom. I'd had an interview with him early in the week for Simply Seafoodmagazine and returned for dinner another evening. It was a who's-who of customers that night, including Julia Child. Mr. Lagasse was nonetheless incredibly gracious and kind to this fledgling magazine writer and editor; I remember he brought me a small glass of brandy to help relieve the discomfort from a raging cold I'd picked up. (I had the chance to meet with him again on a trip he'd made to Seattle a few years ago. The security detail was new, but he was the same warm, friendly, engaging chef I remembered.)

Enough with the reminiscing. I did make a quick trip to NOLA last fall for meetings in advance of the conference. It was good to reconnect with the city. The French Quarter/Riverwalk core where we spent most of our time was in fine shape, no visible remains of damage. The only visible hint of hurricane aftermath where I went was the random closed shops; many folks have chosen to leave town if the prospect of rebuilding overwhelmed. A friend from cooking school days works with Paul Prudhomme and we met for dinner one night at K-Paul's (where he and I had lunched back in 1993; I had their Cajun Martini both times, a tasty tradition). He's an upbeat guy, but the toll of Katrina was still in his eyes, and in the lower, slower tone of his voice when describing the previous months to me. His own home was thankfully not severely damaged. But the damage to the city, to his friends and family, colleagues, the psyche of his hometown--the ripple effects are clearly there. And it's why even where you don't see damage, there isdamage. Slowly rebuilding, slowly turning the corner, slowly regaining that "laissez les bon temps rouler" attitude. But they still need help. (This photo is one of the colorful caricatures from K-Paul's. Up above is a shot of the band that paraded through the restaurant during dinner.)

Irene's was a crazy-busy place, loud, bustling, too many bodies, not enough chairs. So frenetic I'm afraid I don't much recall the dinner specifics. The next night we ate, thanks to deep-inside information, at R & O's in nearby Metairie. So low on the radar, I can't find a decent link to offer. No-frills, all the way. This photo gives you an idea. Napkins off the roll, baskets of saltines, bottles of Tabasco, eating with your fingers, deeply friendly service, pitchers of beer, an old boxy TV in the corner,  amazing seafood (a nearly empty plate of garlic shrimp below). Ask a local once you're in New Orleans and surely someone can steer you in the right direction. BUT, it's important to ENUNCIATE clearly. Or you'll end up at Arnaud's, a far fancier spot in central New Orleans where you'll probably have to behave yourself.

I would give anything to be able to share a couple of other photos with you from that trip, but nightime shooting outdoors just didn't work out. We walked one night to dinner at Irene's after a reception at Bourbon House, both in the French Quarter. It's like some civic stage manager yelled "cue the parade" as we wended through the streets. Out of nowhere came a marching band leading a crowd on a wonderful brassy march, tossing beads. Later on our way back to the hotel, we happened upon on a less touristy, far more arty parade that clearly was celebrating Day of the Dead. Large fabric and papier mâché figures, skulls, skeletons paraded through the quieter streets of the Quarter, bobbing gently to more somber but still spirited music, akin to that of a jazz funeral. It was mesmerizing.

The city is still mesmerizing, surprising, delicious, delightful--if operating at some fraction of its earlier level of frenetic energy and joie de vivre. But it's coming back. Long as we all continue to return to the city, those who live there can work toward returning to their lives, many of which so bitterly disrupted.

and I belive we were discussing servers. Im guessing the meeting went on for at least a hour and a half.

Please correct me if I am wrong anyone,

Your Field Marshall,

Sheila Gally

Un comunismo assurdamente romantico che speravi morto e sepolto.

Canzoni non cantate.

Un disco stupefacente. Molto + della facile battuta. Molto + divertente del Bingo di adesso.

Neosensibilisti.

Bello dall'inizio a (soprattutto) la fine. Con buona pace dei Baustelle, che fanno una canzone ok e 3 che skippi al 3".

Un disco da cui ci dissociamo, anche per l'uso sconsiderato e irresponsabile del vocabolario.

Ventrale nel senso di viscerale.

Non so se ci siamo spiegati

This is a video taken at one of K9 Basics demos. You will see two dogs being worked during this video. One of them is a 4 year old named Apache and the other is a 2 year old named Geronimo. What you are about to see is what K9 Basics will do with your dog. Your dog will listen to every command that you give them off leash. It doesn’t matter if you are next to them or 100 yards from them.

You gotta feel sorry for Safeway.  Their marketing folks must have thought it was a coup—their logo on the umbrella given to every attendee at the Seattle meeting of the International Association of Culinary Professionals last week.  I’m sure they imagined 2000 of us strolling through the famous Northwest drizzle, huddled under our bumbershoots, advertising Safeway to all who passed by.

But the weather didn’t cooperate.  Seattle last week was not precisely sunny, but temperatures were mild and the rain held off.  I didn’t even discover the logo until I got home.

It wasn’t a total loss for Safeway, though.  Several hundred of the conference attendees were from the Bay area, and I suspect they are as grateful as I am for a large new umbrella. I know mine has been coming in quite handy while I’m out in the backyard feverishly finishing my Ark.

Even if Seattle had provided Bay area-style relentless pouring rain (will it EVER stop???), it would scarcely have dampened the enthusiasm of the IACP attendees. In what one overstuffed participant described as “a forced march through pleasure,” celebrated chefs, cooking instructors, cookbook authors, writers, stylists, nutritionists, marketers, and food historians nibbled their way through four intense days of breakfasts, keynotes, talks, demonstrations, panel discussions, coffee breaks, luncheons, cocktail gatherings, restaurant visits, banquets and dessert parties. Eating hours outnumbered sleeping time by a huge factor.

On the surface, an IACP meeting resembles other conferences.  But the food is much, much better.

Despite the many culinary delights (no rubber chicken here—our awards banquet featured duck confit), the parade of tidbits wasn’t nearly as much a draw as the food for thought.  General sessions featured the New York Times’ inimitable globe trotting gourmand R.W. (Johnny) Apple, Jr., California organic peach farmer and author Mas Masumoto, and two star Michelin chef Raymond Blanc from England’s famed Le Manoir de Quat’ Saisons.  Jacques Pepin, Martin Yan, Rick Bayless, and former White House pastry chef Roland Mesnier chatted comfortably in the halls and at receptions with Midwestern cooking teachers, Danish meat marketers, folks whose names you would recognize from your cookbook shelves, and others who toil in less visible parts of the field.

I attended sessions as diverse as one on Indian spices and another on the history of eating fish on Friday.  I gobbled up more information than I could possibly digest.  And talked and talked and talked.

It was an international conference, but there were no translation problems. Food is truly a universal language.  Everywhere, people were friendly, helpful, and sharing—proving this really is the “hospitality” business.  It was a great opportunity to catch up with old friends and make new ones.  To discover that some of them live only a few miles from me was an added treat.

Because in the food world, there’s no place like home.

Seattle is a great town with wonderful restaurants, a fabulous market, unbeatable fish, an interesting ethnic mix, and a burgeoning food scene. In fact, food is getting better and more interesting not just there, but everywhere in the U.S.  But the Bay area is still the epicenter. Almost everyone I met had a San Francisco connection—or wished they had. 

It felt particularly good to be from Napa, which in this crowd is famed as much for food as for wine.  Folks looked at my badge and sighed in envy, and told me how lucky I was to live here. 

I had to agree.  So I invited them all to come visit. 

And I didn’t tell them about the rain.

In the session I attended on Indian spices, they emphasized that the flavor of a spice changes depending on whether it is toasted before grinding, how dark it is toasted, if it is fried in oil, when it is added to a dish, which spices are combined, and a whole host of other conditions, adding up to thousands of subtle distinctions of taste. 

Everyone insisted that spices should be bought whole, and ground just before using. We must immediately replace all the tired ground spices in our cabinets, or face dire culinary consequences!  Since I am, after all, my father’s daughter, and can’t bear to waste anything, I’ve decided just to use them up as quickly as possible.

The following recipe is an old standby that is flavorful and very simple—just the thing to make when you get back exhausted after a four-day conference.  It’s not authentically Indian, but delicious nonetheless.  Feel free to start with whole cumin and coriander that you toast and grind, if you want to make life more complicated. 

Spicy Indian Chicken

3-1/2 lbs. chicken thighs, skin removed.  (Can substitute white meat--but thighs are best.)

1 T. cumin

1 T. paprika

1 T. turmeric

1 tsp. ground coriander

2 tsp. salt

3 cloves fresh garlic, minced

6 T. lemon juice

½ tsp. cayenne*

½ tsp. fresh ground pepper

Vegetable or olive oil

Combine the spices with the lemon juice to form a paste.  Using your fingers, massage the paste into the chicken.  Marinate for 2-3 hours or overnight.  (Note:  the turmeric will stain your nails—disposable gloves are a good idea!)

If using white meat, brush the chicken with oil. Arrange in a single layer in a shallow baking pan and bake at 400◦ for 40 minutes, basting with the drippings, and turning once after 20 minutes.

Serve with raita (shredded cucumbers in yogurt, with cumin), rice, and chutney.

*I like this dish spicy, so I usually increase the amount of cayenne or substitute ground Thai chilis.

The FDA announced that it will be “cracking down” on pharmacies that sell customized hormone mixtures prescribed by physicians to alleviate menopause symptoms.   This is the latest move in an ongoing debate over the growing use of  “compounded” hormone products.  In 2006, The American Medical Association  passed a resolution concerning compounded hormones and the U.S. Senate circulated a copy of proposed draft legislation called the Safe Drug Compounding Act of 2007 , which opponents - namely the trade association of compounding pharmacists - said would give FDA "unprecedented" authority and greatly restrict access to compounded medications. (To see their response to the FDA's latest action this week, click here.)  And finally, in 2006, Wyeth filed a petition with the FDA  asking the agency "to address the growing trends of unlawful manufacture and marketing of so-called bio-identical hormone replacement therapies (BHRTs)." Since Wyeth makes Premarin and PremPro, both made from the urine of pregnant mares and used in HRT, one could surmise that the company is asking the government to eliminate competition from plant-based hormones. The FDA denies a connection between their action this week and the Wyeth complaint, but it does raise the question – is the FDA looking out for women or the drug company?

Specifically, the FDA told seven individual pharmacies that they couldn’t sell hormone mixtures containing Estriol, an estrogen produced by the human body, that the agency views as a new drug that hasn’t been approved.  In addition, these pharmacies are to refrain from using the word "bio-identical" to describe the compounded mixtures. 

The interest in and increasing use of “bio identical” hormones has resulted from the fact that there are an estimated 6,000 women reaching menopause every day (according to the North American Menopause Society) and many are seeking natural alternatives to HRT given their potential hazards. 

Elizabeth Lee Vliet, M.D.is a physician who specializes in individualized hormone therapy and the author of several books including Women, Weight & Hormones, and  The Saavy Women’s Guide to Hormone Headlines.  She weighed in on this debate in an email that was sent today to subscribers of her newsletter. She offered, I believe, a balanced perspective on the issue.  Though she is a proponent of “proper use of compounded medications” she “applauds the FDA’s action” and stated her concern about unregulated “natural” hormone mixtures. “Many of these formulas advertised on pharmacy websites on the internet contain hormones that can have adverse effects, or doses that are potentially dangerous, she explained.”   

As someone who has considered using bio-identical hormones, I’m more confused than ever about their efficacy and safety. Whom should we trust to give us straight answers?  Dr. Vliet states that she is not paid by nor is she is any way affiliated with pharmaceutical companies or other advocacy groups, so I’ll be tuning in to her Blog Talk Radio program on Monday, Jan. 14^th  (9pm est), when she will talk about  “bio-identical hormones – sorting out myths and facts.” You can find details about this program on her website and at Blog Talk Radio. 

I’m interested in hearing from anyone who has used bio identical hormones. Have they worked for you?  

CLICK HERE to view this video on Youtube

White males are the only people that drink and drive. That’s the message The National Highway Traffic and Safety Administration is advertising this holiday season. This campaign is supported by Mothers Against Drunk Driving (MADD) and the International Association of Chiefs of Police (IACP).

In a year old ad campaign titled “Over the limit. Under arrest.” the NHTSA depicts three white males pulled over for drinking and driving. The statement “Sir, have you been drinking?” is repeated throughout the commercial. The NHTSA is spending 7 million dollars on this national television and radio campaign. This money could be spent more wisely financing local police departments. Placing more officers at checkpoints to stop DUI offenders would be a more logical solution then telling people about it. It’s safe to assume that people realize drinking and driving is a problem, especially during the holiday season.

What is most disturbing is the portrayal of each male. The first male appears to be blue collar, dressed down, wearing a trucker hat, driving a pick up truck with beer flowing out of the car. The second male appears to be a white-collar businessman, wearing a suit, driving what appears to be a four-door sedan with a clear vodka looking liquid flowing out of the car. Finally, the third male appears to be in his mid to late 20’s, driving a sports car, wearing a dress shirt with a red looking fluid flowing out of the car.

According to California’s Office of the Attorney General website, 20 percent of DUI felony and misdemeanor arrests are female. Offenders under 20 years of age account for 20.6 percent of arrests. Whites, Hispanics and Blacks account for 37.5, 39.7 and 17 percent respectively.

This ad campaign fails to include four out of the five groups that account for a significant percentage of DUI arrests.

The commercial also gives the false impression that people only drive drunk at night. According to the Union County Ohio Sheriff’s department, 30 percent of DUI arrests occurred before 2 p.m.

Based on my research, I question what criteria were used to make this commercial. Also, who monitors and approves commercials produced by government agencies?

Is there a statistic that shows a significant reduction in the number of DUI arrests based on this 7 million dollar campaign? In a time when our national debt is increasing exponentially shouldn’t we be more concerned with our government’s involvement in media campaigns?

The reality of the matter is anyone can be arrested for a DUI. To keep consistent with my research, the Governor’s Highway Safety Association website says 24 percent of DUI suspects arrested in California have had prior arrests in the past 7 years. . Harsher penalties for offenders should be the primary focus. Driving is a privilege not a right. A vehicle is a weapon. If a person can’t abide by the law then they should lose that privilege immediately and permanently. We have other means of transportation that people can use including buses and taxi cabs. It is not America’s problem that those means of transportation are inconvenient or costly. The end goal is to save lives.

Maybe the ad campaign should change its title to “Over the limit. Under arrest. Lose your license. Period. Permanently. No excuses.”

(Sherif is a widely acclaimed standup comedian and satirist whose topics include family, education, religion, careers, dating, television, stereotypes, racism and growing up in the Middle East. Reach Sherif at www.FunnySherif.com. Copyright Arab Writers Group Syndicate, www.ArabWritersGroup.com.)

By Sherif Hedayat - White males are the only people that drink and drive. That’s the message The National Highway Traffic and Safety Administration is advertising this holiday season. This campaign is supported by Mothers Against Drunk Driving (MADD) and the International Association of Chiefs of Police (IACP).

In a year old ad campaign titled “Over the limit. Under arrest.” the NHTSA depicts three white males pulled over for drinking and driving. The statement “Sir, have you been drinking?” is repeated throughout the commercial. The NHTSA is spending 7 million dollars on this national television and radio campaign. This money could be spent more wisely financing local police departments. Placing more officers at checkpoints to stop DUI offenders would be a more logical solution then telling people about it. It’s safe to assume that people realize drinking and driving is a problem, especially during the holiday season.

What is most disturbing is the portrayal of each male. The first male appears to be blue collar, dressed down, wearing a trucker hat, driving a pick up truck with beer flowing out of the car. The second male appears to be a white-collar businessman, wearing a suit, driving what appears to be a four-door sedan with a clear vodka looking liquid flowing out of the car. Finally, the third male appears to be in his mid to late 20’s, driving a sports car, wearing a dress shirt with a red looking fluid flowing out of the car.

According to California’s Office of the Attorney General website, 20 percent of DUI felony and misdemeanor arrests are female. Offenders under 20 years of age account for 20.6 percent of arrests. Whites, Hispanics and Blacks account for 37.5, 39.7 and 17 percent respectively.

This ad campaign fails to include four out of the five groups that account for a significant percentage of DUI arrests.

The commercial also gives the false impression that people only drive drunk at night. According to the Union County Ohio Sheriff’s department, 30 percent of DUI arrests occurred before 2 p.m.

Based on my research, I question what criteria were used to make this commercial. Also, who monitors and approves commercials produced by government agencies?

Is there a statistic that shows a significant reduction in the number of DUI arrests based on this 7 million dollar campaign? In a time when our national debt is increasing exponentially shouldn’t we be more concerned with our government’s involvement in media campaigns?

The reality of the matter is anyone can be arrested for a DUI. To keep consistent with my research, the Governor’s Highway Safety Association website says 24 percent of DUI suspects arrested in California have had prior arrests in the past 7 years. . Harsher penalties for offenders should be the primary focus. Driving is a privilege not a right. A vehicle is a weapon. If a person can’t abide by the law then they should lose that privilege immediately and permanently. We have other means of transportation that people can use including buses and taxi cabs. It is not America’s problem that those means of transportation are inconvenient or costly. The end goal is to save lives.

Maybe the ad campaign should change its title to “Over the limit. Under arrest. Lose your license. Period. Permanently. No excuses.”

(Sherif is a widely acclaimed standup comedian and satirist whose topics include family, education, religion, careers, dating, television, stereotypes, racism and growing up in the Middle East. Reach Sherif at www.FunnySherif.com. Copyright Arab Writers Group Syndicate, www.ArabWritersGroup.com.)

JANUARY 18TH 4PM-7PM

JANUARY 19TH 9AM-4PM

JANUARY 20TH 9AM-4PM

K9 BASICS DOG TRAINING IS HOSTING A RETRIEVE WORKSHOP JANUARY 18TH, 19TH, & 20TH AT OUR TRAINING FACILITY IN MARLTON, WITH ROBIN MACFARLANE; OWNER AND TRAINING DIRECTOR OF THAT'S MY DOG ! INC. IN HAZEL GREEN, WISCONSIN.  ROBIN IS ONE OF THE LEADING TRAINERS IN THE REMOTE COLLAR INDUSTRY AND HAS TRAINED DOGS AS WELL AS TRAINERS FROM ALL OVER THE COUNTRY AS FAR AS SINGAPORE AND IRELAND!! 

WHAT IS A RETRIEVE WORKSHOP???

"THE RETRIEVE WORKSHOP IS A HANDS-ON WORKSHOP THAT TAKES PARTICIPANTS THROUGH THE VARIOUS PHASES OF BUILDING A SOLID TRAINED RETRIEVE.  CONCEPTS OF HOLDING, REACHING, CARRYING, PICKING UP OFF THE GROUND AND DIRECTIONAL WORK ARE COVERED."

THE COST IS $300.00 PER DOG/HANDLER; THIS IS AN ADVANCED AND INTENSE WORKSHOP, SO SEATS ARE LIMITED TO THE FIRST 12 DOG/HANDLER GROUPS THAT QUALIFY.  PLEASE CONTACT US AT 866-592-2742 TO SEE IF YOU MEET THE QUALIFICATIONS TO PARTICIPATE IN THE RETRIEVE WORKSHOP NO LATER THAN JANUARY 10TH. 

JOIN US WITH YOUR DOG ON JANUARY 18TH FROM 4PM-7PM FOR A FREE DEMONSTRATION ON THE RETRIEVE WORKSHOP!!  THIS WILL GIVE YOU THE OPPURTUNITY TO MEET ROBN MACFARLANE AND ASK HER SOME BASICS QUESTIONS REGARDING THE WORKSHOP.  THIS IS A VERY INFORMAL EVENT THAT WILL ALLOW YOU TO "SEE & EXPERIENCE" WHAT THE RETRIEVE WORKSHOP IS ALL ABOUT!  PLEASE RSVP FOR THIS EVENT BY JANUARY 10TH!!!

K9 Basics would like to send a special thanks to Sue Barnes the best agility instructor in the world.  Kris it was not the same without you but hey......we BETTER see you next time !!!!! 

We will have more videos up shortly of our fun filled weekend of agility !!!

This video was taken at the 7:00pm group training session. Wilson is being worked by K9 Basics trainer Marissa Corbett, Certified Trainer through "That's My Dog! E-Cademy". There are approximately 15 dogs and 20 people in the building while Wilson is being worked. As you can tell from watching the video Wilson is completely oblivious to what is going on around him. All of his attention is on Marissa. I believe that during the video this 6 month old puppy old gets distracted a total of 2 times.  

CHECK OUT BLAIRE FROM Q102 & HER BAD DOG WILSON!!

http://www.q102.com/pages/blaire.html

Wilson will be taking part in K9 Basics 10 day Board and Train Program starting Oct. 30th 2007!! Check back to see Wilson after he graduates!!!