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    Seattle, Washington
  1. Jason, I'm blushing. Thank you. It truly is a labor of love. And here are a few I'd add to those already mentioned: words to eat by The Domestic Goddess 101 cookbooks <--great photos she who eats <--ditto
  2. WHAT an evening! I'll leave it to someone else to chronicle the (many) dishes prepared and consumed, but suffice it to say that I am very much looking forward to the leftovers I snagged (thanks, Laurel, for the plastic containers!). Abra, a million thanks for organizing this, and Steve, you were very brave to turn over your beautiful kitchen to us! It was wonderful to meet some new eGulleteers and to see some familiar faces... Again, WHAT an evening. Ahh, eGullet.
  3. Three slices from a mini-loaf of banana bread with chocolate chips and candied ginger, still cold from the freezer.
  4. The 22nd sounds great to me! If Steve will permit me to finish them in his oven, I'd like to try the cauliflower gratin with manchego and almond sauce on page 120 (sounds rich, and all the better to share with a crowd!), as well as the simple but enticing toasted bread with bittersweet chocolate on page 103, from the Adria piece.
  5. Abra, this sounds like a great idea, and I'd love to hop on the bandwagon too. Any suggestions of a possible date?
  6. I actually just made a pot of chicken soup/stew last weekend, and I wrote about it here. It's nothing flashy, but it's kept me happy and warm for several days now, especially when it's ladled over a thick slice of grilled or toasted bread.
  7. Oooh, yes, I'll take any excuse to eat burgers with eGulleteers! Yes yes! Put me on patty patrol.
  8. I had to pull out of the Bourdain dinner, unfortunately. I'm underpaid. Can't wait to hear all about it! Take notes, everyone!
  9. Alright, so why is my larb so much wetter than everyone else's? I'm following snowangel's deeeelicious recipe, and mine comes out with lots of excess liquid (i.e. lime juice and fish sauce), quite unlike all the lovely photos on this thread. Am I using too little meat? I'm following snowangel's recipeGullet formula exactly, and even adding more meat (8 oz as opposed to 6) than it calls for. Not that the juiciness/sauciness is a problem, but it isn't so pretty for plating. Are you folks draining off the excess before plating? What's the secret, hmmm?
  10. Last night's dinner for me and one lucky man-boy: Warm leeks vinaigrette And then: Zuni roasted chicken ; Shirley Corriher's Touch of Grace Biscuits ; and braised red cabbage with apples, apple cider vinegar, and caraway seeds Dessert: Oatmeal chocolate chip cookies with milk Tonight's dinner for one was leftovers, minus cabbage but plus broccoli soup. Mid-fall is so tasty.
  11. Yaaaaay! I'm so glad to hear someone else speak up for Tall Grass' hominy bread! I wrote about it here but hadn't heard anyone else chime in...
  12. Thanks, Pat! That sounds delicious...mmmm, fatty, salty, crispy!
  13. Ok, someone, please help me: what is saba shioyaki?
  14. Oh man, that was hilarious. Thanks for a good hearty laugh!
  15. Thanks for the cross-section photos! I'm speechless and drooling. I simply must have a wood-burning oven. Now if only the balcony of my second-story apartment were a little bigger...
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