I hear ya about cell phones . . .

1) Again, I was assuming that most people's access to certain things was like my own. At the grocery store I go to, basil comes in those little bubble packs, or as a small potted plant with one or two stalks. That's what I meant for a "plant's worth" :)

Is Gordon Ramsay cool? TV personality aside, he seems like an ok dude.

2) Yeah, the tubed stuff is a lot more intense flavor-wise and it seems like it tends to be less sour. I tend to use the canned stuff more often, but when I am able to, I like the tubed stuff. I have also come very close to partially re-hydrating sun-dried tomatoes when I've been out of tomato paste, but that seems like an experiment that should be conducted alone first. Maybe soaking them in a bit of wine would work?

RE: mom-style vs. dad-style

My mother cooks in a very loose way and she often forgets to buy something, so substitutions are often made. So, from watching her and eating her food, I learned that adjusting stuff on the fly is key and that most dishes can be "saved" with enough patience, tasting and tweaking. My mom is a great cook, but sometimes she'll make something amazing that took so much adjustment that she can't remember how exactly she made it.

My dad on the other hand, cooks in an incredibly precise way and measures and times everything he possibly can. If he asks me to cook one of his dishes because he's busy or something, he'll come down and check to see if I'm following the recipe to the letter and he gets a bit twitchy if I'm not. I think this is a great way to cook, but given that I usually end up cooking with what's on-hand, it can be difficult.