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Posted by Anna N on 21 October 2014 - 02:08 PM
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.
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.
- Priscilla, SobaAddict70, kitwilliams and 19 others like this
Posted by Chris Amirault on 11 April 2014 - 07:16 AM
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Posted by basquecook on 02 September 2014 - 03:14 PM
here are a few things made this weekend..
Pasta with clams, garlic, tomatoes, white wine, a shot of butter. 36 clams. 2 boxes of pasta.
Frittata with leftover goat cheese, leftover chicken, some leftover roasted squash mixed with mint.
i think i used 18 eggs
bagel with white fish
here was some cured crusted cauliflower
Roasted a few legs of lamb
Started out on like 500 on the grill and brought it down and smoked it
some farm fresh beans.. the description was a more tender haricot vert. boiled in salt water, tossed with raw garlic and vinegar.
there were several pies being made
plum and berries and peaches
- SobaAddict70, scubadoo97, kayswv and 16 others like this
Posted by Panaderia Canadiense on 14 September 2014 - 11:41 AM
Death by chocolate cake (5 of the best chocolates Ecuador has to offer), filled with dulce-de-leche and crushed walnuts, covered with dulce-de-leche flavoured ICBM and dusted in old gold powder. Gems are cracked Lifesavers. Smaug the Magnificent in fire-engine red vanilla-flavoured gumpaste with a dusting of old gold.
Arturo was turning 10.
- Toliver, Smithy, demiglace and 15 others like this
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!
- SobaAddict70, hsm, hjshorter and 15 others like this
Posted by Shelby on 02 September 2014 - 07:49 AM
[Host's note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments. The discussion continues from here.]
September 1st is the opening day of dove season here! So, tradition for us on Labor Day is always dove for dinner. My husband and his brother shot these. I like the liver and the hearts to be left in when you clean them. I only got my way on four of them I obviously need to take control of cleaning the doves
Bacon wrapped with peppers from our garden
Cheesy scalloped potatoes
Plated with baked beans and garden tomatoes
- SobaAddict70, Smithy, demiglace and 14 others like this
Posted by Ann_T on 26 August 2014 - 10:20 AM
The meals here just keep getting better.
Huiray, I'd like to thank you for giving a basic outline to go with your photos. I really appreciate it. So many of your meals I want to try and make.
A few of our recent meals.
Finally found some Caputo 00 Flour. Pizza dough made the night before.
Topped with fresh mozzarella , Italian Sausage and sauteed mushrooms.
We have been having some hot days this summer. So one night we had an antipasto dinner.
Pork tenderloin rubbed with a mixture of cumin, cardamom, coriander, turmeric, fresh garlic, salt and pepper. Drizzled with olive oil and the juice of a lime and put it in the fridge for an hour. Cooked on the grill.
Rice Pilaf and picked some beans out of the garden and made a Green bean and potato curry.
- SobaAddict70, Toliver, Smithy and 14 others like this
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.
Spanish Tapa - Gambas al Ajillo - Garlic Shrimp as a main course. With homemade bread for sopping up the wonderful garlic sauce.
- scubadoo97, Toliver, Dejah and 14 others like this
Posted by Shelby on 11 October 2014 - 07:22 AM
'Twas my 40th birthday yesterday. I only cried a couple times lol.
I decided I was going to treat myself to some of my favorite things to eat.
I swore I didn't want to have to cook/clean up, but I did it anyway. I'm sitting here looking at a sink full of dirty dishes, but it was worth it :)
Cold smoked salmon, pimento cheese, caviar, oysters, shrimp and foie gras
For dessert I ordered gelato from Zingerman's. I had never had gelato before. I liked it!
- suzilightning, Smithy, demiglace and 13 others like this
Posted by Ann_T on 07 October 2014 - 10:48 PM
Pizza last night using my new toy .
A Bakerstone Pizza Oven for the grill.
The oven gets up to 800°F depending on your grill. I have a five burner grill.
Baked two pizzas, both in less than 4 minutes.
First up was one topped with sausage and mushrooms.
The oven is hotter in the back so the pizza needs to be 1/4 turned every 45 seconds.
After two turns.
Really happy with the crust.
Second Pizza went into the oven immediately after the first came out. No need to wait.
In fact, I turned the grill down a little for the second pizza.
Second was a Margherita Pizza.
After first turn.
Just out of the oven.
My peel was too big for the Bakerstone, and I couldn't find a smaller peel locally, so I made my own.
- Toliver, Smithy, demiglace and 13 others like this
Posted by Prawncrackers on 02 October 2014 - 02:54 PM
What would you do with a spanking fresh sea bass and a live crab?
I've never considered sea bass sashimi at home. Salmon, tuna, mackerel, herring, razor clam all yes but never sea bass. But it was so fresh that I couldn't resist. I cured it kombujime style. Basically a light sprinkling of salt and sandwich between damp kombu for a couple of hours. It was excellent, just the right texture.
The crab I steamed and picked the flesh out. It was a female with a little roe that was used as a garnish to a vibrant salad of cukes, daikon, carrot, baby corn, sugar snap peas, green mango, mint, thai basil, coriander and fiery nuoc cham dressing made with birdseye chillis:
- scubadoo97, Smithy, demiglace and 13 others like this
Posted by Shelby on 18 September 2014 - 07:37 AM
Blue wing teal season began last Saturday. Very tender and flavorful ducks, they are. One of our favorites to eat.
My husband plucked these and breasted the rest. The breasts and guts are in a bag in the fridge. I think we will fry them later this week. Please excuse the ugly pan. It's over 80 years old and my husband has a large attachment to it lol.
Marinated in Dale's, garlic and pepper and stuffed with bay leaf and onions
My husband did these on the grill. Crappy picture, sorry. I hope you can see how tender the meat is. Even the legs were good.
- scubadoo97, demiglace, Mmmpomps and 13 others like this
Posted by dcarch on 15 July 2014 - 05:03 PM
Mm84321 – another masterpiece.
FrogPrincesse – Great way to celebrate Bastille Day.
Kim – Love everything that comes out from your kitchen. A big Wow for the burger!
Shelby – A perfect pizza is a home made pizza, like yours.
SobaAddit – consistently beautiful pictures.
Huiray – That is one amazing Linguine alle zucchine e fiori di zucca..
Patrickamory – I always admire your pasta dishes.
Liuzhou – A perfect summer dinner.
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Went to the farmers market, Yellow squash looked nice, and rainbow trout smelled fresh. So it was Rainbow trout on squash. Compatible food pairing? Who cares. I was hungry.
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Posted by jmacnaughtan on 14 July 2014 - 03:47 AM
Those fig oaties look good, I'll have to try them.
I threw a party yesterday, so made a classic British favorite, the Victoria Sandwich Cake. Albeit with a slightly different presentation.
Not bad, but certainly needs work.
- Toliver, janeer, emmalish and 13 others like this
Posted by Kim Shook on 29 May 2014 - 05:22 PM
Anna – perfect looking Scotch eggs. I haven’t made them in years. Need to remedy that.
dcarch – congratulations on your win! Not a bit surprised. Beautiful dish.
Franci – your fritters are beautiful. If you can get the flavor how you like it, you are set since your technique is obviously perfect! And those crabs were lovely. The best part of summer is crabs!
Mark – gorgeous ribs. I would much rather have had those ribs than the dinner I ate out that day.
On Saturday we had company – my aunt and her adult grandson. This dinner comes with a story. First the food. I did a sandwich buffet with sides. Mr. Kim’s smoked turkey breast:
Amazing – so incredibly moist and tender.
Ham and roast beef with assorted bread/rolls:
Condiments, fixings and assorted cheeses:
Cheesy egg noodles:
Delicate, tender and slippy. Almost nursery food, but so good!
One of the simplest salads in the world – just iceberg with a dressing of equal parts light cream, white vinegar and sugar – but delicious. You let the dressing sit on the tossed salad for 10 minutes and somehow it transforms.
From our local grocery store, because they make it better than I ever have.
Dessert was coconut chocolate pound cake and Eton mess with lemon curd:
That’s the food. Now the story. My aunt is Ted’s (my stepdad – some of you will remember him) sister from England, visiting her family in Chicago. Her grandson drove her down here to visit for a few days. The dinner was in her honor. I took great pains to make the meal varied, because I knew that my cousin was a picky eater. When he visited us last year, the only things he ate were eggs, bacon and hamburgers. My aunt was supposed to be much less problematical. She was a Navy cook just after WWII and continued to cook for schools after being demobbed. Momma had spent time with her in England and said she cooked all kinds of things. When the two of them came back from the buffet table each of their plates had a single slice of meat and a slice of bread. That was ALL they ate. My aunt proceeded to say how she detested American food ( ) and when she was here couldn’t wait to get home for good English food (she seemed to be talking about the quality of American ingredients, not the recipes). I confess that she ate and enjoyed both of the desserts. I was disgruntled and mortified. For the first time that I could remember someone was going to leave my house hungry. I am such a weirdo that it cast a pall over the next couple of days. Now I can see the funny side – everyone else at the table (Mr. Kim, Jessica, Momma, and a niece and her husband) looking at the almost bare plates with ‘WTF’ expressions, Jessica raving about every bite, my niece and nephew talking about how they are going to miss ‘regular American food’ during their tour of duty in Germany. And it makes a great story – all who hear it are appalled on my behalf. And, other than dinner at my house, it was truly a lovely visit and I was glad to see them both.
Sorry for the mile long post, but you are the only folks who would truly appreciate this story!
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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 drying in fridge, day three:
Marinade after three days (shaken vigorously each day) - honey, soy, unpeeled garlic, ginger, tangerine peel, whole peppercorns, crushed coriander seed:
Ducks, pricked, marinated and roasted for 90 minutes directly on the oven rack over a pan of water:
Served with wild rice and green beans.
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Posted by Norm Matthews on 19 September 2014 - 05:14 PM
After my old slow cooker broke down several years and going without one, I got one today and did a chuck roast with carrots and turnips. I also did some corn cut off the cob (because Cassie does not like it on the cob) as well as some mushrooms and gravy made with some of the juice in the slow cooker. The picture was an after-thought.
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Posted by Sophie Cook on 15 August 2014 - 02:10 PM
Just made some cantucci! :) Pistachio, Almond and Lemon flavour.
- Toliver, Smithy, demiglace and 12 others like this
Posted by C. sapidus on 03 May 2014 - 04:31 PM
Mrs. C made dinner on the Big Green Egg tonight – all I did was carve turkey and take pictures. Sides included a particularly good smoked babaghanoush, diced avocado, crab dip, bread, crackers, and two kinds of salad.
The star of the show was Mrs. C’s smoked turkey. Before carving . . .
. . . and after. Mrs. C has the skin and carcass simmering away to make smoked turkey stock.
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