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rgruby

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  1. 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
  2. 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
  3. 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
  4. Cookbooks 2013

    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
  5. 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
  6. 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
  7. 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
  8. 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
  9. Somehow I missed this. So, in the better late than never department: Steven, Best wishes in your new endeavor! Cheers, Geoff
  10. 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
  11. 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
  12. Well, I finally cracked open my copy of Charcuterie. I've had a quick look at the thread(s) and index of the big thread here and I'n not sure if this has been discussed there (probably) but perhaps it warrants its own thread. In any event, I've started thinking about what I need to start having a go at the recipes and began looking at what I need and have started - as have many readers of the book, apparently - the futile search to find things like pink salt here. A quick google search provided a few leads which all proved fruitless. There seems to be a belief that pink salt is illegal to sell here (Ontario). I did a search of the statutes - it's not. But I've been told that at a couple places. It can be readily ordered online. But, I'm digressing a little bit. I had a chat with the butcher at the sausage place in St. Lawrence Market. His take on it was that it was probably hard to find because people/ restaurants want more"natural" products and so are moving away from the use of nitrites. So, do you think this is actually the case? And if so, what are the alternatives. I asked if I could just use salt, and his take on it was yes, but it's not going to give the pink coloration. I believe Ruhlman and Polcyn attribute same antibacterial properties to the nitrites as well though, and particularly to guard against botulism. So, is just using salt bad, and potentially dangerous, advice? And, just to be clear, I'm not talking about dry cured stuff that requires nitrates and nitrites. Cheers, Geoff
  13. Cheese and chocolate place at Manning is now papered over. The Vietnamese place across the street from it has had a name change North of Brooklyn has Naples style pies for takeout (and a few seats) on Palmerston. And if Brooklyn = Queen St. A place called feelgoodguru has opened beside Clafouti across from Trinity Bellwoods. I believe sprouts may be involved. I think that's about it. Cheers, Geoff
  14. Cooking with "Hot Sour Salty Sweet"

    Anna, there's a place north on Weston Rd that is good for Thai ingredients: http://www.torontolife.com/guide/food/delis-asian/vientiane-supermarket/ If it is still there. I haven't been in ages being downtown and not with wheels. I never really got into HSSS. I should give it another go. Cheers, Geoff
  15. In the news in Toronto today: http://www.thestar.com/news/article/1163799--cousins-wage-a-cold-war-in-kensington-market I shop at both. Cheers, Geoff
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