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To add to the conversation, I'm intimidated to cook calamari. The few times I have tried I end up with meat that is the texture of an old shoe. I would like to be able to make a delicious breaded calamari steak. Tips apreciated.

The first braising clip was great, now it's starting to feel like an infomercial for the book. Thanks for including the recipe with thhis one.

Ha! I'm not so presumptuous to think I coud do better, but if Mr. Steingarten is in Los Angeles, I'd gladly share a table with him. I am a big fan of his books. These table talks should be renamed "The Man Who Ate Everything Noshes With the Woman Who Ate Nothing"

I want to like these Table for Two segments, I really do, but these are painful. Fortunately I can just close the video and don't have to suffer through a whole meal. In contrast to JerzeeTomato above, I'd gladly eat with Steingarten, it's Susie that I don't care for. Why have someone with so many food issues hosting video on a site with Serious Eats focus?

Well, we in Los Angeles will try to add some West Coast flavor.

Mmmm I did my own version http://pabulum.ext212.com/?p=716 SO good and easy! Thanks!

I've made pasta (badly), made souffles (successfully!)...even cook with a pressure cooker (only had one mini-accident from a clogged vent). But I'm afraid of making sushi. I eat it often but I just don't trust myself and think I'll get gastroenteritis if I made it :( Also, has anyone tried making dulce de leche by placing a can of condensed milk on a stovetop? That, too, sounds terrifying.

My toaster. Clearly, I am not a master cook. But when I lived in China, I bought a toaster for my hotel room that I lived in because I cannot eat untoasted bread. Everything else you can do by hand.

I think my parents and grandmother would say rice cooker, and I have like three of them, because every time I move and I don't have one, my family gets very disturbed and buys me one. They are useful, though.

About the butter comment--have you tried a butter bell? my old roommate had one, and at first we laughed at it, but then we realized it was GENIUS! Basically, the butter is kept in water, outside (not refrigerated) and it is always spreadable. It seems like a weird hick thing, but it is great. Definitely a must if you use butter a lot: www.butterbell.com

Making pasta is really a lot of fun! The secret is to not get uptight about it and don't expect perfection -- because even when it's ugly homemade is still way better than anything you make from a box. Lasagna noodles might be a nice item to start with because you can hide them under layers of amazing sauces, spices, and cheese.

As for me, I'm terrified of steak. I hurry past it in the grocery store. I don't even attempt to make it. I suppose someday I'll have to give it a whirl.

I have conquored homemade pasta including lasagna and ravioli. My "Everest" is large pieces of meat. For some reason I am afraid to try a roast of any kind. Unless BBQing my meat seems bland and dry.