You should definitely have everything on your blog. I love reading your stuff, and I think everyone should be exposed to it.

Thanks for your comments, and for listening.

That episode of NR (in Chicago) where Tony visited that hot dog shop — best ever. The fries cooked in duck fat, the fois gras hot dog – it’s all “in your face” with flavor. I love people who think like that.

What kills me are some of the conversations I get into about French cooking with people. “Oh, all of that butter and cream — that’s too heavy. Totally unhealthy!” Meanwhile, these are the same people who are eating out at chain restaurants 2-3 times a week. Who’s being unhealthy here? I wonder if they’re just afraid to try new things. I can’t enforce good taste. You either have it, or you don’t.

Thanks for your comments, Steve. And thanks for the Top Chef Masters correction.

I’ve never made duck confit at home, but you make it so easy for us to do so, with Christmas around the corner I will be trying it very soon.

Thanks again Phil!
XOXO

All the talk about duck confit reminded me of the Tony Bourdain “No Reservations” episode where he was at a hot dog place in Chicago (I think) where they cooked all of their french fries in duck fat. I have to try that! I will also attempt the duck confit at some point. Thanks for the tips!

I agree with what you said about the dark beer/light beer controversy. I’ve had many beers that are lighter in color that have kicked my tail and some stouts that have been thin and weak bodied. Like you, I tend to gravitate toward the heavier, malty, higher ABV beers. Thanks, too, for calling out Dan Patrick and Blue Moon. There is so much misinformation out there concerning craft beer it can be maddening at times.

One last thing…not to bust your chops, but Rick Bayless won Top Chef Masters, not Michael Chiarello

Awesome show! Can’t wait for milestone show #50!

You referenced something in this podcast that reminded me of a thought I had a couple weeks ago, maybe even fodder for a food story: Speaking of teaching your fourth grader (or was it four-year-old?) to appreciate good beer–why not? Europeans bring their kids up with wine at the table, as it’s simply a part of their culture. It’s the same thing with microbrewers–beer is so much their lifeblood, part of the core of who they are and what they stand for, that I would think it to be counterintuitive for them not to share good beer with their kids. I wonder if any brewers would fess up?

And thanks for the shout-outs on this program! I gotta update my blog with some of my print stuff and some Beer for Chaps episodes so people don’t wonder what the hell you’re talking about when you reference me!

Loved the Paula Deen dreamscape interlude. Hilarious.

Spoon, I know what you mean, and it’s true. I once gave some saison to a person at a dinner party we were throwing. I asked him if he liked it. He said he did, but it wasn’t really beer. Oh well. I’m not going to argue, as long as you liked it.

Do you know how many times I can re-use the fat to make confit again? I’m guessing that as the confit cooks at such a low temperature, the fat won’t spoil much.

Help?

The most annoying thing I hear from bud/coors/miller people is “its darker so it must be stronger” and then when I try to explain why thats not true I get “well why cant you just drink beer beer”.

Ronnie, I agree about the Tiger situation, but he’s NOT TALKING to anyone. He came out once and apologized. It’s everyone else who’s talking now. They’re the ones who need to shut their mouths. We don’t need to know these things about him – we really don’t. I feel bad for his wife and their family. As a person, yeah I’ve lost some respect for him, but he’s still the greatest golfer alive, and I hope he gets back on the course in January and gets back to business.

DV – I’m glad the Top Chef recap wasn’t too much of a spoiler for you. They’re showing the replays tonight, so you can catch it before the finale on BRAVO. I did feel bad about the Paula Deen incident, because I never want to see anyone get physically hurt. But it did seem a bit like karma got the best of her, given whose ham that was.

Leitch – I posted about Cassoulet back in January. You can read the post here – http://mylifeasafoodie.com/2009/01/01/cassoulet/ Good luck, and I hope you enjoy it. It’s the best bean stew you will ever have. I love it, and I’m going to have to make it again soon THANKS TO YOU!