2007-09-27 13:01:53.0 Russ Parsons: Yesterday's cover story on lasagna was inspired when I started making fresh pasta again after a break of probably more than a year. Are there things that you do that with? Old favorites that kind of fall by the wayside until you rediscover them? How many of you still make fresh pasta, anyhow? And what do you do with it?
2007-09-27 13:04:11.0 Michael: Russ: loved your comments on Ruhlman's blog. How did you come up with these new awards?
2007-09-27 13:05:20.0 Russ Parsons: Hiya Michael, I had nothing to do with coming up with the awards, but I am smart enough (just barely) to recognize a good idea when I see one. Besides, when Michael Ruhlman asks me to do something, there's no way I can refuse. And I'd pay money to be in the backroom when he and Bourdain make their choices! do you have any nominations for any of those categories?
2007-09-27 13:07:43.0 Michael: That's hilarious! Ruhlman and Bourdain seem to always be scheming! I think Thomas Keller might fall into the Batali category. I'll have to take a look at the other categories to refresh my memory ...
2007-09-27 13:08:41.0 Russ Parsons: Thomas certainly might. His imprint is spreading, and it doesn't seem to have hurt his culinary reputation (which is, basically, god). i'm amazed at how he can do that.
2007-09-27 13:09:17.0 Michael: Although I haven't eaten there yet, I would love to try Incanto in SF and from what I've heard, Chris Consentino is basically the Fergus Henderson of the US right now ...
2007-09-27 13:09:21.0 Administrator2: What's the address for the blog?
2007-09-27 13:09:39.0 Michael: http://blog.ruhlman.com/
2007-09-27 13:09:47.0 Administrator2: Thanks Michael!
2007-09-27 13:09:53.0 Russ Parsons: is that you Ruhlman?
2007-09-27 13:10:40.0 Michael: No. I wish. I'm in Gardena. And I wish I had a career in food writing.
2007-09-27 13:10:50.0 Russ Parsons: Chris Cosentino is a really good cook. I'm not sure he's quite innards-y enough to be Fergus Henderson
2007-09-27 13:11:04.0 Russ Parsons: i didn't think it was. you write too well to be Ruhlman.
2007-09-27 13:11:06.0 minky: Hello Mr. Parsons! I just wanted to let you know how much we enjoyed your article and recipes on lamb from this past Easter. We roasted the leg with rosemary and garlic and anchovies, and it was terrific! Do you have any plans for publishing more lamb recipes?
2007-09-27 13:12:26.0 Russ Parsons: Hiya Minky, Glad you liked it. I love lamb and I'm always trying new ways to cook it. in fact, two weeks ago, i did a variation on that recipe with butterflied legs for 350 people ... on a grill in a tent up in Mendocino. i served it with a salsa verde (essentially: anchovies, garlic, parsley, rosemary, some wild fennel)
2007-09-27 13:13:09.0 Michael: Haha! Can I cut and paste that on Ruhlman's blog? I haven't had a chance to participate here in the past few weeks and have a bunch of questions. Do you have a preferred flour for your lasagna pasta?
2007-09-27 13:14:10.0 Russ Parsons: Sure go ahead. that big head needs a little deflating. he's too damned pretty. as for lasagna flour, ideally, I'd be using Tip 00, the Italian pasta flour. But i use regular old unbleached and it works just fine.
2007-09-27 13:16:37.0 minky: sounds yummy. On Michael's note; any advice for a restaurant manager wanting to break into the food writing and reviewing biz? How can one differenciate oneself in the era where everyone has a blog, and "everyone is a critic?"