srhcb

Apparently. Yeah, reality sucks man.

I've had a KitchenAid 6 qt for over ten years, use it several times each week, and would probably rather lose my right hand than part with it. (I'm left handed) I often think that the 5 qt model with the tilt up head would be easier to use, but I wouldn't want to give up the capacity and power of the larger, fixed head model. SB (also has all atttachments except roto slicer/shredder)

RE: "Speaking of hotels, you definitely don't want to know how much time we spend talking about lower intestinal activity and the peculiarities of the local plumbing" An old writers trick. You have now used up one and one-half of the three eternal topics; "Death. Shit, and Dairy Queen Man". THANX SB

ditto My parents have subscribed since 1946. I've "read" the New Yorker since before I could literally read. I've also canceled my subscription on several occasions, but always returned. I've actually let nearly one year's worth of issues pile up without even lifting a cover until my Mother alerted me to the Food Issue. Once again, I guess I will be re-subscribing. There really is no alternative publication available, although if I'm not going to read them, any periodical (Hot Rod, Hustler, Field & Stream) would serve as well. It's hard to explain. Like why you contribute to the same charity year after year.

Don't feel too bad. The same thing happened with CNBC and serious financial news.

There were probably very few of what we would call chefs. And the far more common cooks, (and the chefs too for that matter), were just trained peasants?

Gee, you guys who read the New Yorker sure are clever!

Is this Thread for real?

I was going to reply, but it got a little to OT for me

"I'm not a culinary anthropologist, but..." Alton Brown does feature same on his show. For the equivalent of a Poor-Persons Degree in Culinary Anthropology, just get yourself a subscription to Gastronomica.

I agree that both Elizabeth David's and Shirley Corrihor's recipes can be identified by writing style, and I'll add, (I can't believe I'm the first to mention her), MLK Fisher's. I'm tempted to propose Julia Child, put perhaps seeing chefs on TV infuses personality into their writing that would otherwise not show up.