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#1960267 Steven Shaw

Posted by Mayhaw Man on 10 April 2014 - 04:42 PM

I have spent the majority of my day thinking about Steven and the effects that my friendship with him had on my life. Steven Shaw changed my life. He was one of the most giving people that I have ever encountered and I am blessed to have known him. My sympathies and thoughts go to Ellen and P.J. 

 

Though I haven't posted here in years, today I will and it's gonna be a long one because eGullet is where I think that this should go. I used to get alot of crap from Steven about starting fights and angry conversations on eGullet just because instead of typing a post about cake or something, I would write a long story with a question attached. Fights ensued. I have to admit, now, that I did kind of enjoy my first shot at being an erudite, albeit electronic, redneck. 

 

I don't expect a battle from this one. I really miss the opportunity that I will never have again.

 

A long time ago my wife and my two boys were on their way home from Western N.C. where the boys had been at camp. In New Orleans there was a minor weather event (most of you would call it a hurricane) and driving into it seemed kinda stupid. It was the Fourth of July weekend and she elected to overnight with the boys in Memphis. She called and asked me if I would look up a few spots to eat that were great and not filled with tourists (young people-smart phones did not exist 15 years ago). I started bumping around on the internet, found her a hotel, a good list of dining options and fireworks times. Good dad. 

 

The source that I ended up using was eGullet. I had never seen a food site or anything close to it. Suddenly, I realized that there were other people, all over the world, who wanted to talk about how to cook, where to eat, what they loved and what they hated. Lord, Thank You, I am home!

 

A couple of months later, after posting alot, I get a call from this guy in NY that I had enjoyed sparring with. Steven called (remember when people actually talked on phones?) and asked if I would be interested in meeting with his partner, Jason Perlow, who was going to be in New Orleans for a long weekend. I was a bit taken aback, given that I had never met a "virtual friend" in the then new blog universe and kind of mumbled an "ok" thinking that it would just take a few minutes. I was wrong. Way wrong. Turned out that nothing with Jason and his wife Rachel was quick...ever.We spent time doing things in New Orleans and then, at their insistence, took a long day drive through South Louisiana. We made alot of stops that day while traveling and Jason was either on the phone or texting Steven constantly. Though I directed a really bad stop to Poche's meat market (sorry Rachel, I swear that I said "take a right") we ended up becoming fast friends. By the end of the day, I put together what all of the texting was about. Steven and Jason asked me to take over the Louisiana board on eGullet. I was pretty fired up and immediately took the job. Little did I know that this one choice would change my entire life. 

 

At the time, I was in temporary retirement from running breweries and working a weird job. I was a manager at an incall center and part of that job was spending all day on the net. I spent most of my time doing eGullet stuff instead of work stuff (how much time can you watch  people wearing headsets selling Total Gyms and not try to find something else to do?). A rather overzealous tech person figured this out after awhile (thanks to an article that Todd Price wrote for Gambit about local food blogging-Thanks Todd!) and I got waxed in one fell swoop. 

 

I wrote a supervisor only email to my eGullet colleagues about the dangers of farting around at work and, not an hour later, Steven called with a job lead for me in New Orleans that involved food and the internet. Bingo! I applied and, thanks to rec from Steven, was immediately hired. While it turned out this was kind of a weird company, I loved everything about it. Hell, they were paying me to do stuff like play on eGullet!

 

Not long after that event, I had to go to NY for the Fancy Food Show in New York and Steven asked me out to dinner. Of course I said yes. I was thinking Eleven Mad Park or somewhere else pretty swell. I was wrong. He asked me to meet him at Tavern on the Green. What the hell? A tourist trap? I didn't comment and showed up on time. What transpired changed alot of things in my life and it was all thanks to Steven. 

 

We met at the front door and I was surprised that he had a guest with him. Because of Steven's influence and my gift at using the proper fork for any given course, I ended up with a regular column in a national magazine. The woman that he had brought with him was one of the owners of a niche publication called Chile Pepper magazine and he was setting me up to write pieces about the Deep South for them (Deep South because they weren't interested in just NOLA). He was of the opinion that I should write more and, as opposed to eGullet, actually get paid for it. It was, absolutely, the largest compliment that I have ever been paid. 

 

Through that one, very bad, dinner I ended up getting all kinds of work in a broad variety of publications. Some paid well, some not, but it sure beat the hell out of arguing about Cake vs. Pie (cake wins, everytime).

 

Thanks to the ability to travel to NY  over the years I regularly got to do things with Steven and it was always a pleasure as well as an educational experience. 

 

I'm dragging on, because I can't help myself, but my point is that I have gotten jobs and done things that I NEVER would have been able to do without his interest, friendship and stewardship. I am not in this boat alone. He helped many, many people over the years just because he wanted to and because he could. Most of all, I made friends through this that I will treasure forever. For this I owe him more than could ever be repaid if he had lived to be 100 years old. 

 

Thanks, Steven. I hope that you have a fast connection and bottomless memory where you are. We all miss you and I think that a number of us are sorry that we never expressed it sooner. 

 

Rest well, my friend.

 

Mayhaw Man

 

p.s.-I also had an editor at eGullet that taught me alot about writing. I wish she had a shot at this drivel that is being driven by sadness, wonder, happiness and Pappy's. Thanks, Mags. You are an awesome force, especially for a Northern type.


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#1960335 Steven Shaw

Posted by Chris Amirault on 11 April 2014 - 07:16 AM

It was an honor to attend Steven Shaw's memorial service yesterday with Dean McCord, his wife Marcella, Katie Loeb, Sam Kinsey, John Deragon, and Mitch Weinstein. All rooms of both floors of the funeral home we're packed with friends, relatives and others, and dozens of us later attended his graveside service with Ellen, his mom Penny, and his son PJ.
 
Both were humbling displays of the wide, deep reach of Steven's life. Though my tears dripped steadily all day, I found myself laughing at new stories and nodding at familiar traits; though we were all devastated, we were all grateful to be among the many people whom he engaged, loved, and enlivened.
 
What an astonishing, and far too brief, life.
 
You will be missed, Steven, but I join the many others who pledge to remember your zest for a life well lived each time I raise a fork or glass.

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#1960406 Steven Shaw

Posted by docsconz on 11 April 2014 - 06:41 PM

It's tragically unfortunate that Steven is unable to read all of the warm sentiments written here and elsewhere. It is too late for that, but it is not too late for Jason Perlow, who co-founded and built eGullet with Steven and for all of the other people who helped build this community to read the descriptions of what eGullet has meant to all of us. To Jason, Dave, Chris and the many others who built, maintained and grew this site that allowed so many relationships and people to flourish, a great heartfelt THANK YOU!

 

Like for many others, this thread has brought back many wonderful memories. Thank you all for those!


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#1955683 Dinner! 2014 (Part 1)

Posted by Ann_T on 05 March 2014 - 10:30 AM

Shelby  I've never had fried pheasant livers, but if they are anything like chicken livers I know that I would love them.

 

Garlic%20Shrimp%20%20Spanish%20Tapa%20Ma

 

Spanish Tapa - Gambas al Ajillo - Garlic Shrimp as a main course.  With homemade bread for sopping up the wonderful garlic sauce.


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#1930986 eG Forums Moderation Policy Discussion: Fall 2013

Posted by rancho_gordo on 10 September 2013 - 04:01 PM

1. re referring to links instead of answering questions, I have to say I think it depends on the question. Is the red blender better than the blue? It's yes or no. But if the question is What's the best way to make green beans, obviously it's a discussion. Why not scan the link? You'll learn more than a response to a single post and you can always add to it at the end, maybe restarting an interesting discussion. I think  a discussion is more interesting and helpful than a single post answer. 

 

2. Re moderation, I haven't followed all of this but I will say I am 53, a published author, a parent, at one point a valued member here, a regular sort of fellow who wants to learn and help. To have my sincere words moderated or deleted means I must have threatened to murder someone. If you want my participation, you have to respect me and my words. Moderation should be the absolute last step you take otherwise I'll go find out where the grown ups are and play with them. The times I have been moderated and contacted are so insane I want to scream. But I won't! But I will say, unless someone is a chronic offender or a real continuous problem, moderation should be your last resort, not a knee jerk response to a post. 

I haven't been around much so I suspect things are better now. i don't need to rehash the past but I feel much the same way as I always have. 


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#1949841 Dinner! 2014 (Part 1)

Posted by patrickamory on 19 January 2014 - 11:37 AM

David, your ribs look amazing.

 

Another run at the Four Seasons Crisp Duck (Margittai/Kovi era).

 

Ducks drying in fridge, day one:

 

ducks_day_one.jpg

 

Ducks drying in fridge, day three:

 

ducks_day_three.jpg

 

Marinade after three days (shaken vigorously each day) - honey, soy, unpeeled garlic, ginger, tangerine peel, whole peppercorns, crushed coriander seed:

 

marinade.jpg

 

Ducks, pricked, marinated and roasted for 90 minutes directly on the oven rack over a pan of water:

 

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Served with wild rice and green beans.


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#1951367 Dinner! 2014 (Part 1)

Posted by Ann_T on 29 January 2014 - 08:19 PM

Pizza%20January%2029th%2C%202014-XL.jpg

Baked a couple of loaves of bread and extra dough for pizza.

 

Pizza%20January%2029th%2C%202014%201-XL.


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#1960226 Steven Shaw

Posted by Jason Perlow on 10 April 2014 - 10:58 AM

I've posted my tribute to Steven on my blog. I'll miss him dearly.


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#1956516 Dinner! 2014 (Part 2)

Posted by Ann_T on 11 March 2014 - 08:16 PM

Robirdstx, nice plating. That is a dinner that Moe would love.

 

Homemade pasta. 

 

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Cappelletti , which I froze.

 

and

 

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Tortelloni that I cooked for dinner.

 

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  Filled with chicken and spinach. 


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#1955493 Dinner! 2014 (Part 1)

Posted by Franci on 03 March 2014 - 06:29 PM

The other day my husband came back with a beautiful pork belly, even the butcher at whole foods was compelled to take a picture. 4 pounds

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I might have actually tried origamicrane recipe at the time, remember a good belly when still living in London, but after you guys in the cook off pulled this out again, I couldn't pass it.

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It was very nice but we had it only with some salad and some sauté' vegetables, plus kimchi. I would have like some buns to eat along, just because is so rich.
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#1953462 Dinner! 2014 (Part 1)

Posted by Ann_T on 14 February 2014 - 10:02 PM

Sausage%20and%20Mushroom%20Pizza%20Febru

Valentine's Day dinner - Homemade Sausage and Mushroom Pizza.


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#1953190 Sunday Red Gravy or Sugo

Posted by Franci on 12 February 2014 - 08:31 PM

This is my sugo di carne.
I usually mix three kinds of meat: here some chuck roast for beef, pork cheeks and lamb neck. Half an onion, some salice salentino, some tomato concentrate, canned tomatoes, extra virgin olive oil and coarse salt. On the peeled tomatoes, the most of American brands or also Italian sold to the US taste so funny to me, the juice is so thick. Since I don't want to spend on miracolo di San gennaro brand, I use Mutti, the only decent one in the not too expensive range.

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I pass the tomato with a food mill and cut the meat in big chunks

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I brown the meat in extra virgin olive oil, using one pot and an extra pan, adding the onion almost at the end, so it can get some color without burning. I eventually combine everything in the big pot.

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I add a couple tablespoons of tomato concentrate, deglaze with a glass of red wine and I add my tomatoes. Then I add about two empty cans of water and salt.

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And bring to a vigorous boil

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After a bit lower the heat and keep cooking

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It's ready in about 2 and half, 3 hours. The sauce should not be runny that will water down the pasta but not too thick.

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The sauce is for pasta, the meat is "secondo", served afterwards with a side of salad or some vegetables.
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#1953099 Dinner! 2014 (Part 1)

Posted by Shelby on 12 February 2014 - 11:28 AM

Hi everyone!  I took Kim's advice and have been reading/drooling over all of the old dinner threads.  Man, we cook some good stuff around here!  

 

Bierocks

 

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Tuna melt

 

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Venison stir fry and egg roll

 

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Eggdrop soup

 

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Fried rice

 

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I made a ton of egg rolls ---froze some

 

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#1951776 Dinner! 2014 (Part 1)

Posted by Ann_T on 01 February 2014 - 09:53 PM

Basquecook, Lovely little lamb chops.

 

Steve, Great sandwich on homemade ciabatta.

 

Pizzas with sourdough crusts.

 

Pizza%20February%201st%2C%202014-L.jpg

The crust was so goooood.  Thin, maybe 1/8th of a inch but with a puffy rim.  

Topped with spicy Italian Sausage and sauteed mushrooms.

 

Pizza%20February%201st%2C%202014%20%20%2

 

And a second one that we never did eat.  Too full. Pizza Margherita.


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#1948709 Dinner! 2014 (Part 1)

Posted by Ann_T on 09 January 2014 - 11:32 PM

Robirdstx, you elevated the dish.  The pork looks beautiful on the bed of peas.

 

I baked a couple of pizzas for dinner.

 

Pizza%20January%209th%2C%202014-L.jpg

 

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One plain

 

Pizza%20Sausage%20and%20Olive%20January%

 

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And one topped with homemade Italian sausage and black olives.

 

I was really happy with the crust.  I used the Saturday White Bread recipe from Flour Water Salt Yeast, but increasing the water from 720g to 820g.

 

~Ann


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#1960405 Dinner! 2014 (Part 2)

Posted by menuinprogress on 11 April 2014 - 06:27 PM

Lamb burger in a pita:

 

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#1953542 Dinner! 2014 (Part 1)

Posted by gfweb on 15 February 2014 - 05:26 PM

A few recent dinners, heavy on the comfort food in this frigging blizzard

 

Steamed salmon, mushroom risotto, bok choi

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Pork potstickers in the pan and on plate

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French Onion Soup, served with a baguette

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Bratwurst, mash, braised spiced cabbage

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#1949593 Dinner! 2014 (Part 1)

Posted by Ann_T on 17 January 2014 - 06:36 AM

Robirdstx,  I love the idea of your Parmesan Crusted Chicken breast in garlic sauce.  

Chris, I need to try that short rib recipe. I've only ever braised them.   

Norm, your chicken pie looks delicious.  The perfect comfort food.

Bruce, I wondered where you were. Always enjoy pictures of your meals.

Ashen, my mouth is watering for your beef and polenta and it isn't yet 5:30 here on the west coast.

 

I boned and stuffed a whole chicken for dinner last night.

 

Boned%20Chicken%20Ready%20for%20the%20ov

 

Boned%20Roasted%20Chicken%20January%2016

 

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Traditional style bread/cornbread stuffing.


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#1948638 Dinner! 2014 (Part 1)

Posted by Morkai on 09 January 2014 - 10:41 AM

Polish Gołąbki. 

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kKEYJeLl.jpg


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#1935162 eG Forums Moderation Policy Discussion: Fall 2013

Posted by pbear on 07 October 2013 - 11:38 PM

My $0.02’s worth.  I gave up participating on this forum a few months ago.  And was never particularly active (as can be seen from my post count).  But I still lurk occasionally and noticed this thread.  A little background.  I first stated lurking on the board in early 2006, brought here by a search for information on sous vide.  That was in the halcyon days when eG was very nearly the only resource available on the subject in English.  Other topics I recall fondly include Thai larb and no-knead bread, where the discussions here were the most insightful I could find on the web.

 

In January 2010, I bought a Sous Vide Supreme and decided to join.  That after having twice almost joined, but hadn’t because of two issues which have been mentioned in this thread.  One was the omnibus thread approach, which is quite daunting.  The implication is that you have to digest hundreds (sometimes thousands) of posts on a topic before posting, the upshot of which is that one isn’t inclined to try.  The other issue was the essay, which Chris Hennes has defended as weeding out bots, but also weeds out those of us who find it awkward and a bit insulting.  Before you can join, you have to prove you’re worthy.  Seriously?

 

Anyhoo, I finally bit the bullet and joined.  And what I found was a bit disappointing.  Even then, only a few years ago, the board was much slower than when I was a lurker.  In large part, I think Sam was right when he said this is mostly because the internet has changed.  I participate in several message boards and all of them have less traffic these days.  Partly it’s because of movement to blogs and Facebook.  And partly it’s topic fatigue.  The cooking shows and magazines have the same problem.  There’s only so much to be said about how to cook the perfect steak - an example mentioned earlier in the thread - and the opportunities for deep further contributions aren’t great.  These, I think, are the fundamental reasons for eG’s decline and there’s  nothing I can think of which will change this.

 

That said, there are two problems with the board I will mention.  First, there’s an unfortunate tendency among posters to play “gotcha” games.  I’ve run into this lots of times and have seen it many more (directed at others).  Frankly, it’s the main reason I gave up. To be clear, I don’t think the answer is for the mods to delete those posts.  Like others, I think deletion should be used very sparingly.  But what they could do, quite easily, is step in and make supportive posts.  “Actually, X, I think Y makes a good point.”  Or, “actually X, I think you misunderstand Y’s point.”  Which is to say, moderate the discussion (in the ordinary sense of the word) rather try to control it.  Second, housekeeping and consolidating threads are all very fine, but the mods should understand that the purpose of the enterprise is discussion, not accumulating a database.  On the contrary, as a database, the eG is a major fail.  Let that go.

 

Of which speaking, if I were factotum and could make one change to eG, it would be to develop a sticky thread which collects links to all the omnibus threads is one place.  Importantly, this should be a resource, not a barrier to new threads.  Telling a new poster to read all the threads on sous vide before asking a question should be right out.  (And, yes, I’ve seen this done.)  On the other hand, saying “we’ve done this before and here’s a post answering your question” would be fine.  Notice the difference.  The former places all the burden on the newbie; the latter actually answers the question.


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