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barolo

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Everything posted by barolo

  1. Looks fine to me. I'm with @Allura, you don't need a group judging your lunchboxes. I don't have any ideas to offer (no kids) but I'm pretty sure there were a number of discussions about kids lunches around here. I'll add a link if I can find one.
  2. The Soup Topic (2013–)

    Yes. Those dishes are gorgeous. Blue and white = my favourite.
  3. A Small NYC Kitchen Reno 2017

    Clapham's? I use it on my soapstone counter and my wooden bowls. Great stuff.
  4. 1) What is your favourite restaurant (apart from your own) Nook, a little Italian restaurant a few blocks from where I live. 2) What is your most important ingredient in the kitchen, and why? I’m with @liuzhou – my mood. 3) What tool is most important in your kitchen, and why? Knives, as they are the most used. 4) Which restaurant, anywhere, is your dream destination to dine? St John Bread & Wine, London (this could and does change from day to day but this is today’s dream). 5) What trend do you see becoming popular in restaurants in the next year? I don’t know. 6) What trend would you most like to see go away? Food served in large bowls designed so that inevitably the cutlery slides down and has to be constantly fished out.
  5. A Small NYC Kitchen Reno 2017

    He started 3 months ago!
  6. Ah ha, the chef is from Canada (Ottawa, not Ottowa as Amazon would have it) so I had to buy it.
  7. According to a J.K. Lopez-Alt tweet you can get a copy of The Food Lab for under $26 with the Code GIFTBOOK17 on Amazon today.
  8. For Canadians on Amazon.ca and on Amazon.com too: Jacques Pepin, New Complete Techniques, $1.99
  9. Two deals for Canadian bakers on Amazon.ca: Tartine, $2.99 Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World, $1.99
  10. My brother made this nice little step stool for me out of curly maple. It fits under a shelf and is easy to slide into place since it has felt pads on the feet. I also use tongs. I’m only 5’3” on a good day so upper cupboards tend to be populated with less used items.
  11. Thanksgiving Side Dishes

    Port is also a good choice.
  12. A Guardian columnist's take: Is this cooking for idiots? My week eating nothing but "recipe box" food
  13. In Canada, perhaps elsewhere, for $1.99: The New Portuguese Table: Exciting Flavors from Europe's Western Coast, David Leite The Sweet Life in Paris, David Lebovitz
  14. Based on what @Kasia, who posted the recipe, said, this looks look like it would do the trick: https://www.amazon.ca/Pearce-Duffs-Assorted-Blancmange-146g/dp/B0051C0Q92
  15. Clean Meat

    Those are vegans, no?
  16. Happily for me, the David and Olney are still on sale in Canada today and are now in my possession.
  17. Thanks for taking us along for the ride Anna and Kerry. A summer classic.
  18. She had an amazing career as an editor: "Among her early achievements was finding a masterpiece amid the rejects: “The Diary of Anne Frank.”" Judith Jones, editor of Julia Child, dead at 93
  19. Yes she did and had a blog on the same subject: The Pleasures of Cooking for One
  20. Thank you for bringing us along on your food adventures Duvel! You had me checking airfare to Hong Kong.
  21. I agree. AbeBooks is a really good resource.
  22. Yes I like the carts too. All those temptations rolling by.
  23. I love the "this handle is disinfected four times a day" sign. Very reassuring. Are there a lot of restaurants in Hong Kong still using carts for dim sum? Here in Vancouver they are an endangered species.
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