Sunday Cook's Profile

@Queenforaday - I can't find the name of the place, but: it's in the Medieval part of town. Stand facing Pietro Romanengo's candy shop on Via Soziglia and walk to your right up the street. I think it's on the corner of Soziglia and Vicolo Lavagna (?) if not it's nearby (definitely on a corner). The window is full of dioramas and scale models - it's primarily a toy store. I had to ask the shopkeeper to see them. Closed Sunday / Monday I remember clearly.

As a vendor at my local market, I'll add to this excellent list: If you do come early, know what the opening time is and don't try to jump the clock. My market has strict rules for its vendors: one of of which is that we are NOT permitted to sell anything until 9:00 when the market opens. If we do, we can lose our right to sell and get kicked out of the market. So, also, when I tell you I can't sell to you yet, don't give me a hard time about "stupid rules".

Not all markets run this way, but mine does and as a vendor, I appreciate it. This way my booth can be gorgeous at 9:00 when you come up to buy.

I read Schrambling's article and gave out a hearty "hear hear". I think her point was that kids are kids, and as such should be learning from adults, or at least exploring under their guidance. A lot of cooking *is* dangerous: sharp knives, open flame, hot ovens and such.

Until a certain age, children need to be supervised closely in that environment (I grew up baking and cooking and am a very good cook today - my creativity was hardly quashed at all by the guidance my mom gave me).

I think other point, which again I second: is that we're all a little too taken by the novelty of kids and food. A fourteen-year old doesn't have the life and culinary experience to be an informed critic (that said, I know plenty of thirty-somethings who are equally unqualified). A five year old doesn't have an educated palate (although he may have a naturally good one).

Finally, by making these kids into media darlings we turn their enthusiasm into something special, when it really shouldn't be. Children *should* love food, love to eat, love to be with their families. They have to be culinary savants, they just have to be kids full of childlike curiosity. Good parents will encourage curiosity without expecting their child to become the next Zagat or Rachel Ray.

Duck confit ... lots of duck confit. :-)

I made my first batch recently. My flickr set of the process is here.

It was much easier than I thought it would be. For me, the hardest part was getting my hands on the pork belly. I talked to my local butcher and ended up having to order a whole [10-pound] belly. I "baconized" 4 pounds and put the other 6 into the freezer for future experiments.

I thought mine came out great. I used Michael Ruhlman's method (from Charcuterie). It's actually on the NY Times web site - search for "ruhlman" and "bacon".

I have a cheapo rice cooker and use it to cook my quinoa. I usually use a 1.75:1 ratio instead.

I heartily endorse the rice cooker method for quinoa cookin'.

A beautiful way to display summer's bounty. However (you knew that was coming ...), your tomatoes will last longer if you display them stem-end down. Stem-up, as displayed, will encourage rot at the base of the tomato.

One question for you: How on earth do you keep your table clear of all the detritus that collects, like mail, magazines, books that need to go to the library? What a gorgeous open space!

I love tarragon butter (fresh tarragon only please!) - great on toasted bread with egg salad.

With seafood, I make a double coriander butter: minced cilantro and ground toasted coriander seeds with a squeeze of lemon.

@ Kathryn

Glad you like the post. One other item I forgot to mention: I always pack an extra napkin to use as a placemat - those tray tables can be *really* nasty. To keep things cheerful I use those super-fancy paper napkins with fun and beautiful patterns.

For water, I use Platypus bottles that I fill in the airport: they fold up flat when empty, so they don't take up any extra space when they aren't holding water.

Have a great trip!