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cheeseandchocolate

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Everything posted by cheeseandchocolate

  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...
  16. Wow! Can we see a cross-section of one of the loaves? Please?
  17. I haven't posted in a while because my dinners for the past six weeks or so have consisted largely of the following redundant summery things: heirloom tomato bread salad (roughly based on the Chez Panisse Vegetables recipe) fingerling potatoes with cider vinegar, EVOO, S & P, dill, mint, and basil zucchini in a tomato-y sauce with garlic, capers, and mint blanched green beans Romano beans (with or without garlicky breadcrumbs) and for protein: edamame, eggs, sausage, or simply cheese I have been boring and happy. But tonight I (a near-vegetarian until a year ago ) roasted my first chicke
  18. Thanks, eunny jang! I really appreciate it!
  19. Indeed, what a lovely evening. I'm so impressed with FareStart--and, as always, with Ethan Stowell. And what fabulous company! I love you, eGullet. [Edited to add an enormous thanks for the chanterelles! How could I have left that out?!]
  20. eunny jang, those meals look gorgeous--and all the more so because it is a nasty chilly rainy fall day here in Seattle. Mmmmm, Indian food...short ribs... Question: were you using a recipe for the vindaloo and saag paneer? Can you share?
  21. Okay, so my aforementioned friend Keaton has just accepted an unexpected offer to jet off to some crazy resort in Thailand(!!) on Thursday. I am now a party of one with a reservation for two. Laurel or anyone else going to FareStart for the Ethan Stowell dinner, is there an official eGullet table (or two)? If I called FareStart, could I squeeze in with you guys? I'm sad.
  22. Wow! This is fascinating! Now I'm kicking myself for not adopting one. Thanks for sharing your photos, vengroff!
  23. I just nabbed a 6:30 reservation for myself and my friend Keaton at the Ethan Stowell dinner. Wouldn't miss it. I'll look for a big tableful of you e-Gulleteers and come introduce myself. I'm should have booked with you, but I thought the list was closed!
  24. Okay, so this isn't local, but I really love Alvarado St. Bakery's California-Style Protein Bread. It is shipped frozen from their bakery in California and sold at Whole Foods (maybe at PCC too? Haven't checked), and it makes absolutely wonderful sandwiches and toast. Very wheaty and wheat-berry-y, not at all sweet or dense. Just right. But not local. Don't know if that matters.
  25. FoodMan, that eggplant-lentil stew sounds delicious! Do you know if the recipe is on the Food and Wine website?
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