Carolyn Tillie x

Michelle; Not all Iron Chef fans are so banal. Being here in Southern California, I used to watch Iron Chef YEARS ago when it was broadcast on the local International station without subtitles or dubbing (I still have some on tape). Without understanding a word of Japanese, I learned a great deal about cooking by just watching and experimenting. I do regret the commercialization of a show that I have long-since loved, but MY personal Iron Chef parties were with foodies and chefs who obtained a great deal by just watching that show. Yes, we laughed. But we also learned. ----- Carolyn Tillie

I think it was the article on Turtle Soup (first issue?) that intrigued me -- I am currently working on a seminar I am presenting on the eating habits of the Victorian gentry and I am serving a 10-course meal to accompany the lecture. The information on Turtle Soup was quite invaluble to me. Granted, the concept of genetically modified food probably doesn't belong in such a space. And, I do remember, there is a photographic section in the second issue of a catepillar eating a tomato that I could have done without... ----- Carolyn Tillie

Maybe I am the exception -- I found the magazine on a website several months before it was due to be released and have both copies. I loved it. I love over-the-top intellectualization of topics. I usually have to resign myself to history books for such banter and I was thrilled to be exposed to the literary underbelly of such writing to food. I have aspirations to be printed in such a journal myself some day.... ----- Carolyn Tillie

I'm loving the new Rabbit corkscrew. Sophisticated, yes. Expensive, yes. But 100% reliable. Also, suffering from carpal tunnel, this baby is a life saver! ----- Carolyn Tillie

Moscato d'Asti, served chillingly cold is outstanding when it is blisteringly hot... ----- Carolyn Tillie