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Original entry posted: Mon Feb 2 16:17:37 2009

Aaron @ Mon Feb 2 12:29:25 2009 EST

I love this post Thomas. For some reason your tone is very kind, especially compared to much of the rest of your work. I suppose you were writing for a different audience?

Thomas @ Mon Feb 2 12:54:39 2009 EST

Possibly because I like cooking, and I don't always feel like writing about the things I like. Interesting that you'd describe this as "kind," though--or that it implies that my writing is generally "unkind." Don't get me wrong, I'm not offended either way. But kindness is just not an axis on which I usually consider my work.

I try not to think about audience here--not that I succeed, but the goal has never been to write for a specific subset of people. It's more to put my ideas out of my head and onto a kind of table, where I can turn them around and get a good look at them.

That Fuzzy Bastard @ Mon Feb 2 16:59:20 2009 EST

Sir, you have left out the key ingredient, which is sugar! One tablespoon of sugar---doesn't need to be heaping---will transform that sauce from good to great. Really!

And if you don't want to deal with chopping, but still want some freshness, you can get big ol' cans of chopped or crushed tomatoes.

I also like adding celery or chopped cucumber, but I recognize that's not necessarily widely-approved-of.

Thomas @ Mon Feb 2 17:08:42 2009 EST

Sugar? What are you, some sort of filthy commie?


I'll give that a shot. I also add celery sometimes, if I've got it handy, but I'm not a big fan of cucumber.

As for chopping, I don't own a couple of big, fancy chef's knives because I want to use canned tomatoes. The chopping is the best part!

That Fuzzy Bastard @ Mon Feb 2 22:54:05 2009 EST

Fair enough---given a good knife, the chopping is the best part. But really, trust me on the sugar---it is The Secret.

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