Jump to content


participating member
  • Content count

  • Joined

  • Last visited

Profile Information

  • Location
    Grand Rapids, MI

Recent Profile Visitors

4,610 profile views
  1. I understand what you're saying, but I do think this is the place. Maybe not the ideal one, but acceptable nonetheless. I think that most everyone in this thread didn't quite get what timotb was asking. As I read it, it was: As a person who "most of [the] time doesn't want to stop to eat," and given the current state of the food industry, is there a way to provide commercial food that's "efficient, fast, easy, inexpensive, nutritious, one step [to] prepare, and tastes good"? His inclusion of "tastes good" tells me he does care at some level. Would you similarly want to exclude someone who, because of physical limitations, asked the same question? The eG Member Agreement says "We seek to appeal to a diverse group..." Granted that timotb's criteria might not fit some members' definition of the "art of eating," but still, we should be a big tent here.
  2. This topic, at least so far, is a good illustration of why, after 14½ years and, soon, 3,003 posts, I’ll be greatly curtailing, if not stopping, my participation in the “on-topic” forums. I was contemplating doing so anyway, but this became an opportune time to explain myself. (Why 3,003? It has two types of symmetry and it’s a fun word to say. Yes, I have a strange relationship with numbers.) I was seriously disappointed – (dismayed? disillusioned? I’m not sure of the best “dis” word here) – by the majority of the replies in this topic. It was timotb’s first post on eGullet, and if I were in his shoes, it would also be my last. All he (I assumed "he" based on the screen name) wanted to do was to introduce a food-related topic for discussion, but he immediately got jumped on. Last I checked, eGullet was about FOOD, period; ergo, he’s still very much in the right place. Perhaps his introduction went a bit far afield, but except for gfweb and maybe Smithy, no one responded directly to the actual topic, which he detailed in his next-to-last paragraph. It had nothing to do with pills or MREs or anything of the sort. In my opinion, all this reflects a larger issue concerning eGullet’s history and current incarnation. However, getting into specifics is probably a violation of the Guidelines, so I won’t.
  3. For today (Feb 6) only, unless it's continued as a sale item, Woot! has the commercial Grant Sous Vide SVE26 for $379.20. It appears to be the previous version of this model., which lists for £839.
  4. To honor the NFL, I'll be serving hollowed-out calves brains filled with oatmeal, cracked-open marrow bones, and blood sausage. Not really. I plan to make burgers, fries, and cole slaw. However, instead of football, we'll watch Kings of Pastry.
  5. Food funnies

    Misplaced Modifier strikes again! From the website of Fiamma Wood Fired Pizza in Westfield, NJ (bonus: amusing misspelling):
  6. Here in West Michigan -- where my students always tried, always unsuccessfully, to be granted an official "excused" for opening day of firearms deer-hunting season -- Arby's has offered a venison sandwich.
  7. From The Guardian, a denomination-of-origin issue, akin to what happened with Champagne et al.
  8. That was my guess, too. Still, the person apparently didn't bother proofreading -- just like a dismaying number of my former students, some of whom ate "crap cakes" or "porn & beans" for dinner; conducted "taste testes"; asked their "pears" for emotional support; or took up "dog breading" as a hobby. And those are just the food-related ones. In a related vein, a recent email from a local purveyor included this gem: "Under pressure from the popular, large volume producers of Champagne, the French government made the boarders of Champagne larger." Hmm. Were they force-fed foie gras?
  9. I almost put this in Food Funnies, but decided it deserved its own topic. There's a French restaurant in New York City, The Simone, that uses an elegantly scripted handwritten menu (see below). Menupages, by necessity, uses a standard typeface (also see below). Of course, this means that someone had to read the handwriting -- which, granted in this case, does not always lend itself to quick comprehension -- and convert it to text via the keyboard. This particular someone apparently was in a hurry or didn't know a whole lot about food, or both. Their (possible) embarrassment is our gain: The restaurant's handwritten "Terrine de Maison" became "Terrine de Macaron" (hmm, there's a dessert idea) Goat Cheese Soufflé became Meat Cheese Souffle caramelized onions --> caesar onions Sweetbreads --> Sweet Breads coarse grain mustard --> cheese grain mustard parmagiano-reggiano [sic] --> parmagiana, nuggets Greens --> Stew preserved lemon --> pressed beds Scallops seared --> Scallops eared a sauce of romaine lettuce --> a saute of romaine lettuce sugarsnaps --> sugargrapes bread crumbs --> bread crushed prune --> puree Chicken (Label Rouge Heritage Breed) --> Chicken (label royal heritage bread) croquettes of thigh, ham, foie gras, mushroom --> croquettes of high, ham, foiegrass, mushrooms thigh slow roasted --> high slow roasted skilled seared --> skillet peared Lamb, oven roasted domestic rack, a sauté of spring peas, ramps, polpettes --> oven roasted domestic pear, a saute of sprig peas, ramen, solpettes
  10. Indian cooking and the Instant Pot
  11. Welcome, Ernie. eG'er member @Thanks for the Crepes is also from Cary. Here's a recent post she did about the city.
  12. I just can't cook __________!

    Rice? Really? Have you tried a rice cooker? Even at 5000', it should work just fine. I love ours because it'll hold rice at serving temperature while I finish (or cook) its accompaniment. Wirecutter liked this inexpensive model from Hamilton Beach. To take a step or two up to a "fuzzy logic" model, you could go with Zojirushi.
  13. Hi, Marmish. Glad to know you're still around.
  14. Munching with the Miao

    liuzhou, you may have posted the link somewhere else, but I just found this photo/video gallery about the Miao on bbc.com