So, I guess the move is going, or has gone well.

J8004, that's what I couldn't make out in the shot, and they all look so similar. Thanks.

Browsing around on Amazon this morning and noticed this(?) juicer in my wish list, been meaning to upgrade from a centrifugal unit for a while, as I went to Amazon (Canada) I saw a large number of Omega Juicers, all looking very similar. Since I, and many others, have trusted your opinions over the years I was wondering which model you ended up with, and why. Thank you Aki & Alex for everything you do. Can't wait for the new book to be released, and from what I've read recently, a third already in the works, congratulations.

Well put, I've had far too many guests over the years say something along the lines of "I'd like my steak Medium Rare .... you know... just a little pink left in the middle". However they like their meat cooked is fine by me, as long as we are all on the same page.

I ended up with the same issues somewhat as the previous commenters, personally I tried chilling the dough prior to baking but I still found I had to spread out the oatmeal from a large lump in the middle of the cookie, also just about ended up with one large cookie but easily solved that with a pizza wheel after a couple of minutes of cooling. My biggest issue was the temperature you instructed to preheat the oven to, with the second half of the cookies I raised the temp to 375F instead of 325F and most of the issues resolved themselves, this also made the timing in your instructions reasonable, first batch 25+minutes, still had to spread out the oatmeal a bit with a baby offset spatula but not as dramatically. End result delicious regardless, thanks for another keeper.

Thanks Chef, Weird, this time I did everything the same and it worked fine, I have no idea what I did incorrectly the first time around.

Even though I usually get lost in amongst all the thoughts going on in your published notebooks a couple you have pointed us towards with this post seem to be out of date or some such thing the passwords don't work for me anyways. Please advise...

Why do I love the kitchen? Could be because it's all I know... I literally have done nothing else in my working life for over thirty years now. It has been a love and hate relationship for many of those years but I would say that about a decade ago I came to the realization that hate it or love it there was nothing else that I actually did want to do (professionally), about five years ago I discovered your blog and a host of others out there and as luck would have it the position I have been holding for the past five years or so allows me to pursue the modern esthetic, on my days off anyways. Made it to the ICC in '10, and hope to again this year. The inspiration that the two of you and others provide keeps me happy in the kitchen, even when I'm making spaghetti and red sauce, or old school stroganoff, for a thousand.

Well, here we are again, feel like a lurker, only submitting comments when you're giving away a book, but since I'm always a sucker for more reading material, especially when it's food related I might as well give it a shot.

Cheese, and chocolate are probably the two culinary pleasures that I simply cannot seem to enjoy in the moderation that I should. Thankfully my weight, and my cholesterol are still doing alright.

Even with all of the new cookbooks that I have amassed over the last couple of years I find that the one that I still like to have nearby the kitchen is Larousse Gastronomic, even if I don't open it, just having it around is like having a mentor "at your side" in the kitchen. With all of the new toys and techniques becoming mainstream, Modernist Cuisine, Under Pressure, and of course Ideas in Food are great books, indispensable reference tomes, but something about Larousse in or around the kitchen is comforting. Between gifted, and "ungifted" copies I am currently in possesion of my sixth copy.

Sorry, no information for you, but I do have a question. How do manage to get an ingredient like this from another country and all the way across the continent? Unless of course your vacationing in Vancouver... Anyways, congratulations on the book's success. Amazon.ca has it listed at #1 in Cooking/Professional, and at #545 overall.

I was wondering if Chef K and you would have a hand in this dinner. When I read that Ideas in Food would be putting on a dinner in Miami I thought of chadzilla and your Sol dinners, lucky man to be able to work with them, even for a weekend. You are certainly right in that Iif is a benchmark of sorts for the online chef movement, it is Ruhlman's site that turned me onto you and Iif, not to mention all the rest of top notch sites and blogs that keep me inspired and creating. Hope all is going well for you down there, and hope to see you at ICC 2011.

I am certainly spreading the word to anyone I know that has any interest in "modern" cuisine. Likewise, I was so eager to get my copy, it had been sitting in my wishlist since June, my shopping basket since last night, and placed the order this morning. Then I get your post in my RSS Reader, and of course I had not even thought of the fact of purchasing it digitally, so now I don't even have to wait for the "dead tree" version to be delivered, I already scanned through the book on my iPad. Can't wait to try the Yuzu meringue when I get home from work (two weeks from now). Thank you to both of you, for keeping me thinking, and inspired.

I think, as I quickly scanned all the other comments here that I may be unique (just like everyone else). I don't think I'll be subscribing to any more feeds, especially yours, I already just use your blog as my homepage. Excellent content to start with and all the links to recipe sites and other chef's blogs is just great!! Keep up the good work. Thank you