Jump to content

rgruby

participating member
  • Posts

    692
  • Joined

  • Last visited

Recent Profile Visitors

2,566 profile views
  1. Can’t believe it’s been four years.
  2. Will be interesting to see if they go beyond the a French inspired high end spots, and get out to the suburbs, for instance. Cheers, Geoff
  3. Ok. Nobody? I got them for Christmas. And devoured them and? Well, they plough similar fields but both left me wanting. Vitalés was obviously mote focused on the shoots and editing while Woolever’s was wider in scope and had more family stuff. Both entertaining reads, don’t get me wrong. I just felt, do we get the real Tony here? Or is it still too close to his passing? Neither shied away from some negative stuff but it really felt like in the last year or two of his life he was in a really dark place. And his interpersonal relationships suffered accordingly. As did the shows in some ways. Body doubles? ok, I probably need to go back and reread these to give a more honest review. Yes, entertaining. The last word? Maybe not. Cheers, Geoff
  4. Anybody check out the new biographies? If so, are they worth picking up? Cheers, Geoff
  5. rgruby

    Steven Shaw

    I too am someone who rarely posts here anymore. I think my last one may have been to wish Steven well when he retired from here. But despite that, I still check what's going on in egullet land almost every day. So thank you Steven, and Jason, for building something that has been an important part of my, and many, many other people's lives. My condolences to Steven's family, friends, and colleagues. Geoff
  6. Hmmm. Upon reflection, might not be Lucky Peach. Just know it is something I read in the not too distant past. Fast Food Nation maybe? Cheers, Geoff
  7. I have a bunch of books that purport to explore/ discuss the whys of flavor pairing. They include: The Flavor Bible and Culinary Artistry by Page and Dornenburg. The Flavor Thesaurus by Niki Segnit. Taste by Sybil Kapoor Taste + Flavour by Tom Kime Flavor by Rocco Dispirito Secret Ingredients by Michael Roberts The Elements of Taste by Gray Kunz and Peter Kaminsky. I'd categorize the first three as mainly lists of good/ traditional flavour pairings. The latter two books are basically cookbooks that have very brief discussions on the matter. The middle ones might be a bit more in depth, but honestly I haven't looked at them in ages. The Kime book also had a different title in its UK edition. None of them, to my memory, look at this subject from a scientific perspective. Herve This might have done some work along those lines. So maybe Harold McGee. I think McGee may have had an article related to your topic in a recent Lucky Peach mag. I could be wrong about that. Then there'd probably be lots of stuff in the industrial food/ scientific literature. I think McGee (or maybe Bourdain) recently wrote a piece about the synthetic flavour factories in New Jersey and some of the research done by/ for them. Those journals/ industry mags would be worth looking into perhaps. Best of luck with your thesis! Cheers, Geoff
  8. The new Fuschia Dunlop book (out in the UK already - mentioned in another thread) has me quite interested. Moreso than anything from 2012. Cheers, Geoff
  9. Anybody know if this is being translated into English? I thought there was a thread on here that suggested that was the case? Cheers, Geoff
  10. Yeah, that's what I understand - it's more about the pot than anything else. As for the Indian food one - I think the addition of spices at the end is for aroma, and the early addition is for flavour. I also like books that get into the "why". Cheers, Geoff
  11. I think Kawartha and Harmony both make eggnog - at least they have in the past. Might be better than the Neilsen/ Sealtest/ store-brand stuff. Cheers, Geoff
  12. Dave, Thanks for doing this. I still have fond memories of the last one and can't believe it was five years ago. At the time I remember thinking, jeez, I hope he does this once a season so we can see how the the produce changes and how that affects what you're cooking/ eating. Can you tell us a little bit more about that. Do folks around there still tend to cook fairly seasonally? Or has the presence of large, modern supermarkets changed that? Interesting about goose. Last time I was in France was around this time of year and we were in the southwest and gesiers (I think they were called?) - goose gizzards - were on just about every menu. Can't remember eating actual goose apart from that, but I had those a few times. Cheers, Geoff
  13. Somehow I missed this. So, in the better late than never department: Steven, Best wishes in your new endeavor! Cheers, Geoff
  14. There's a few more books that I'm aware of that delve into the whys of flavor pairing a bit. Taste by Sybil Kapoor, Taste + Flavor by Tom Kime (I think the Kime book has different titles depending where it was published) and Flavor by Rocco Dispirito. Something like Starting with ingredients by Aliza Green might also be something worth checking out. I have two or three books that are organized by month or season, rather than mains, apps etc. That could be another way to get some ideas about what is in season and goes together. Cheers, Geoff
  15. Well, picked some up at the Williams Sonoma in the Eaton Center. I figure the cost would be a wash if I'd ended up ordering online with shipping. A google search indicates that Highland Farms on Dufferin near Steeles has it as well. Now that I have some, I'll use it in the recipes that call for it. But that still doesn't answer my larger question of: do I really need to use it? And is there an actual move away from it's use and if so - to what? Thanks again, Geoff
×
×
  • Create New...