barolo
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Posts posted by barolo
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I’ll be in Tokyo later this month, so recommendations would be welcomed by me as well. I am also staying in Shinjuku when in Tokyo. Lunch and inexpensive places are my main interest. I have high end pretty well covered because it will be very limited.
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Reviving this old topic to note there’s a new German cookbook out now (in the UK and Canada) Strudel, Noodles and Dumplings, Anja Dunk
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There is no sincerer love than the love of food. George Bernard Shaw
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A fall release list from Eater: Best Cookbooks Fall 2018. A section on drinks and wine books is included. It’s got a lot of the regulars, like Ina, Dorie, and Ottolenghi, but new names as well.
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A Food 52 tribute, including a great testament in the comments: How Madeleine Kamman changed the way these food writers cook.
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Here’s an old Ideas in Food article on When French Women Cook
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Madeleine Kamman, 87, Who Gave Americans a Taste of France, Dies
She’s not as well known as some we’ve remembered recently, but she was a formidable presence.
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Eater has compiled remembrances and profiles here.
This 2009 New Yoker profile is also worth reading The Most Adventurous Eater In America
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This discussion reminds me of Kerry’s Kitchen Notebooks topic: https://forums.egullet.org/topic/146889-kitchen-notebooks-ill-show-you-mine/
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Remembering the Inimitable Jonathan Gold , Corby Kummer in The Atlantic
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3 hours ago, haresfur said:
Yeah, I don't know where my coffee man came up with it. You use the mineral water to dilute the coffee concentrate.
Sort of like a homemade version of nitro brew maybe?
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He died of pancreatic cancer diagnosed earlier this month. Such a loss.
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Here’s a Kitchen Arts and Letters post on the fall releases they find notable: Fall 2018 Notable Cookbooks
A quote
QuoteThe books are here because we know the author’s work, or because we’ve sensed the excitement building among our customers, or because they’re addressing an unmet need of long standing. They’re not here because publishers are paying us placement fees to showcase them prominently, which is what happens at Amazon or Barnes & Noble.
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Here’s a link to a recent newspaper article about a craft brewery in Dildo Brewery in Dildo Dodges Racy Beer Names - for the most part
And a quote from from the story:
QuoteHe said the town’s name is sometimes met with incredulity: recently, he said an equipment shipment to the brewery was held up in U.S. customs for nine days after there was some confusion over the name of its destination.
In his childhood years, Rodrigues said he and his friends had to lie about where they were from while signing up for a national fundraising event over the phone because they would get hung up on when they told the truth.
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1 hour ago, ElsieD said:
Can someone tell me if the recipes in "Tartine Bread" all require sourdough starter? Thank you.
I think so. This description might help:
QuoteChad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine, Bar Tartine) brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "baker's guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. Robertson's basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The author's passionate tone and tales of baking apprenticeships, along with top-notch step-by-step photos, elevate the title from mere manual to enjoyable read. The later sections include variations on the basic recipe; bread-to-use recipes for sandwiches; bruschetta; and salads and entrees made with croutons and breadcrumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Nov.)
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1 hour ago, Cronker said:
If you come to Australia, there is a local cook in SA called Maggie Beer who never stops shilling the damned stuff. According to her, every single recipe in existence needs verjus.
That is exactly where I first heard of verjus - from Maggie Beer in SA. I have yet to try a recipe with verjus.
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On 9/23/2016 at 3:12 PM, chefmd said:
Sweetbitter by Stephanie Danler. Fascinating read!
I just finished this.
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1 hour ago, Anna N said:
Yes having dismissed it initially I came around to the idea that for $.99 it would be cheap amusement. It is more than that.
I bit.
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7 hours ago, CantCookStillTry said:
Modern art? Tar pit?
Not quite. The desperate attempt of a time poor mum, whose only child starts school for the first time on Monday, and who stupidly joined a group called 'lunchbox mums' on Fb? You got it.
So I spent every spare second at work ( all 5) Googling 'easy freezable lunchbox'. Baking is not my thing, hate it, I am no alchemist
. But I will try.
Any one have any ideas, please share.
Cheese & Vegemite Scrolls.
I tried... but it certainly won't meet the lunch box mums standard!
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.
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36 minutes ago, Darienne said:
Soup looks good. Dishes look glorious.
Yes. Those dishes are gorgeous. Blue and white = my favourite.
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17 minutes ago, Okanagancook said:
We have butcher block on some counters and so do friends of ours who used the same designer. We both used a product that is combination of bees wax and food grade oil. We rubbed it down every day almost until the wood turned a much darker colour. It is well sealed but still requires attention on a regular basis.
Clapham's? I use it on my soapstone counter and my wooden bowls. Great stuff.
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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.
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12 hours ago, scubadoo97 said:
Really can't think of a kitchen item. Now one of my guitars or ouds maybe. Even my knives I love but an equally sharp well designed knife could replace a lost one and I'd move on. Guess don't have attachment issues
Same.
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37 minutes ago, dcarch said:
It's not a very good idea to do renovation around this time of the year.
Religious holidays, Thanksgiving, New year, football, ------------------------
Everyone else wants his/hers renovation done before the holidays -----------------------
Businesses need to use up their budgets near the end of the year, tax write offs -------------------
Snow storms can delay your job ------ There was one recent year in NY area, snow storms ever other week.
dcarch
He started 3 months ago!
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Food Movies: The Topic
in Food Media & Arts
Posted
Bao has been nominated for the Best Animated Short Film award by the Academy.