Blog Notes


Welcome me to the 20th 21st Century! I’m now on Facebook.

Come. Be my friend!

Xmas in Frisco

It’s back! SomaFM presents Xmas in Frisco for your holiday listening pleasure—or displeasure…


If you’ve subscribed to the newsletter, the most recent went out on November 17th. If you signed up and didn’t receive it, you may have a firewall or some anti-spam program with your ISP which prevents bulk emails from coming through.

You can put update AT on your ‘safe’ list (replacing the AT with @).

Due to anti-spam controls with my subscriber program, I can’t add individuals to my mailing list nor can I troubleshoot specific delivery issues.


Some of you’ve written to inquire why I close older posts for comments. It’s because spammers find their way in and leave X-rated links. And while I’m sure some of you are interested in helping out bored housewives and “Making her beg you to stop”, I’m not. (If you are, there’s plenty of websites out there to help you!)

Apologies for any ones that slip through and I try to catch and delete them as soon as possible..

Top Ten Cookbooks of 2007

The Perfect Scoop was selected by the editors at Amazon as one of the Top 10 Cookbooks of 2007. I’m very flattered to be in such good company with several other terrific cookbooks released this past year.

Thanks for your support everyone!
: )

Never miss a post!


  • haapi
    November 25, 2007 7:55am

    I was just reading Ruhlmann’s fascinating stock treatise and snapped back to this page to find your just posted heads up on Soma’s xmas station, which I also love. Quelle aubaine! Thank you!

  • November 25, 2007 9:57am

    haapi: J’adore Xmas in Frisco. The first time I listened, I almost died laughing and now I look forward to it every year. Really great stuff…

  • charlotte s
    November 25, 2007 12:02pm

    hey! congrats on being in amazon’s top 10 cookbooks! i really enjoyed your post on “10 easy ways to improve your cooking”… thank you :)

  • irvinemom
    November 25, 2007 12:45pm

    Thank you David for the info on the newsletter. I didn’t receive it this month but I have received previous ones.

    And congrats on being in Amazon’s top 10.

  • November 25, 2007 6:21pm

    I love that you’re sharing SOMAFM with the world. As a San Franciscan… I adore it and it’s great to see that others appreciate our special sense of humor. Also, Congrats on the Amazon award! Very, very cool.

  • November 25, 2007 8:43pm

    Gawd! Why did you have to go and do that– join the 21st century?

    Then I HAD to go and do it too and you know how behind I am. We are, like, so 10 minutes ago. Fer Shure.

  • Linny
    November 26, 2007 12:24am

    I have to tell you that my Dad and I bought an ice cream machine and your book for my mother this year for mother’s day. We pretty standardly by my mother kitchen gadgets (mostly because we all like to steal them) but this was our best purchase ever. My mom is a total ice cream fanatic and your book has been invaluable in teaching all of us to use it effectively. Now that we’ve got the hang of it, we are even making our own combinations like Hatch chile pepper and lime sorbet with cornmeal sugar cookies. Next up: Pineapple and basil sorbet! Thank you for such an inspiring book!!

  • Judith in Yummmbria
    November 26, 2007 4:45am

    Yeah, well, I’m just not going there. Every time someone announces a Facebook entry, they immediately become more popular than me and then they get named “hot” while I settle for a couple of “intelligent” nominations. Basta.

  • November 26, 2007 6:09am

    I just added you as a friend on facebook!
    Are you sure it’s not the 21st centuty ? ;-)

  • November 26, 2007 6:26am

    You always make things sound and look so easy that we’re always tempted to try something that you’ve either discussed or is in one of your terrific books. Being beginners in the ‘candy making’ department, we decided to give Chocolate Fudge a try. Listen, of all things chocolate to choose to make – how difficult could Fudge really be? Well, surprise – it is tough to do correctly and ours came out with 1/4 of it stuck to the bottom of a new heavy bottom pot and the other 3/4’s I poured into a Pyrex dish. So, I didn’t want it to be a total waste of time and materials (of course we used expensive chocolate), I microwaved the crystalline mass that came out of the pot and then I used a pick to break it up into small succulent pieces of some sort of UnFudge candy. By the way, we did watch the temperature etc., and thought we followed the directions to the proverbial letter but I guess we musta dood somethin’ wrong, eh?

  • Holly
    November 26, 2007 11:12am

    Hi, David, and thanks as usual for your helpful and inspiring blog. I will look forward to seeing you on Facebook as well!

    I have an equipment question that I’m hoping you can answer when you have a chance. I have a small, 4 quart Kitchen Aid stand mixer, and I’ve been thinking of upgrading. In your opinion, is the Kitchen Aid Pro (6 quart bowl) worth the money compared to the Artisan Stand Mixer (5 quart bowl)? I’ve noticed that the Pro has a wider bowl, whereas the Artisan’s bowl is more upright, like the one I have now. How does that shape difference affect doughs/batters, if at all?

    Thanks in advance

  • November 26, 2007 11:52am

    Damn! I used to get the newsletter, but I can’t find it now. It must have gone into the stupid spam folder – and I was one day too late to catch the spam from November 17th. Anyone want to forward it on to me…?

    Congrats on the Amazon Top Ten! Off to add you on Facebook now…

  • November 26, 2007 2:59pm

    Hi Holly: I prefer the 5 qt KitchenAid, which is what I use. The 6 qt is louder and has a ‘slow-start’ feature that takes some getting used to . I’ve only used the 6 qt when doing demos since I personally don’t have one. I love my K5!

    btw: KitchenAid is have some great deals on reconditioned mixers right now. The prices are great.

    And for those of you who don’t remember, I visited their factory a couple of years ago and they gave me special permission to take photos and watch how the mixers, and other things, are made. It was pretty interesting!

    Check out: Inside KitchenAid

  • kaitlin
    November 26, 2007 5:33pm

    hi david. will you be back doing the outdoor market tours anytime soon? say before christmas??

  • Katelyn
    November 26, 2007 8:14pm

    Woah, there’s a newsletter?

    Also, thanks for SOMAFM… my holiday season just got brighter!!

  • November 26, 2007 10:48pm

    Thanks, David, for the KitchenAid insights (and cool factory photos)! Now the hardest decision I’ll face is which color 5-quarter to choose….

  • November 27, 2007 3:23am

    I am new to Facebook as well. Still not too sure how it all works yet but it looks like fun.

  • November 27, 2007 10:17am

    Congrats on the Amazon ranking! I just sent you a friend request via Facebook.

  • November 27, 2007 11:48am

    Drat. I wish I’d had this recommendation a year and a half ago – I’d have gotten the K5! Not that I don’t love my big 6 qt, but it is loud, and sometimes that bowl is just too deep.

    Hmmm, there’s always Craigslist…

  • Ellen
    November 27, 2007 4:14pm

    Congrats on the Amazon Top 10 Cookbook ranking! You deserve it. Your recipes have been spot on and I’ve always give you and your cookbook credit anytime someone compliments my ice-cream.