Roberts on Ruhlman with a chicken aside

I forget whether I've listed The Amateur Gourmet over there on the links, but it's a funny, intelligent, sometimes long-winded but always well-written blog by Adam Roberts, a young New Yorker who got a law degree, then a playwriting degree, and now seems well on his way to becoming a top food writer. I particularly enjoyed today's post, an interview with Michael Ruhlman about his new book, The Elements of Cooking.

Because they discuss the making of chicken soup, I will mention that I have just done the same, using the carcass of an exceptionally good ready-roast chicken from Costco. I don't go there often - hardly ever - I just don't need that much STUFF - but I had been looking for cheap tulip bulbs and thought they might have some. Wrong. Not wanting to leave empty-handed I snagged the chicken - one of the best, if not THE best, of that ready-to-eat ilk I've ever had. I think I may let the membership lapse, but I may want to sneak in with a borrowed card now and then just for the chicken.