-sheila mooney
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Posts posted by -sheila mooney
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i remember my sainted mother muttering (literally): "gravy. my nemesis." as she stirred at the stove on thanksgiving. cracked me up. but it was silly, since she made great gravy. me, i went the "french way" and did pan sauces, no flour, starting at age 20.
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i really enjoy watching French Food at Home. And Michael whatzizname (o no, is it Smith??) in Chef at Home. I suppose the latter show is lots of re-runs, but they're new to me... btw: anybody ever try his fennel smashed potatoes? i have evangelized them thruout France and the US (ok, Burgundy and Philadelphia)...
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used to get really delicious fresh rabbit at esposito's -- but that was a long time ago...
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here i have a bosch, which i like a lot (didn't buy it, came with the condo). at home (paris) i have an aeg which i love (personally purchased, my renters have nothing but praise for it). both are very, very quiet and efficient.
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Judge me -- lest ye, internet users, be judged.
did you plug in your brick and have wires strung hazardously? did you spread out obnoxiously? this is a bar, right, not a restaurant (or the bar section of a resto)? if no, no and yes, then i think the patron overreacted. gee whiz, does he ban blackberries too?
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Also, Julia Child's potato and leek soup would be lovely at thanksgiving. It's just equal parts sliced potatoes and leeks, plus water to cover, and salt. Simmer until everything's soft, then puree in a blender or better yet, with a stick blender, leaving some good chunks. Adjust salt and stir in cream, sour cream, or butter. Couldn't be easier and you can make it ahead of time and reheat it.
i make this all the time -- add a medium/big pinch of curry powder at the end. it adds a very subtle flavour and depth.
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Marcella Hazan: cartwheels with sausage, cream, and tomato;
i used to make that recipe all the time -- it is delicious. thanks for reminding me!
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No need to go into the basement. I provided a link to the story in my first post. But the issue is the use of "self-appointed" in the headline, and the repetition of the "self-appointed" mantra in various other stories, as well as related distinctions like "professional" versus "amateur" and "credentialed" versus "uncredentialed" none of which hold up particularly well under scrutiny.
- how do those terms not hold up under scrutiny? i sense some tendentiousness here. try this test: ask a normally intelligent person not involved in this polemic.
I have no idea what a "credentialed journalist" is, nor do I know what it means that rebuttals were "taken seriously." Does "taken seriously" mean they were published? Does it mean the writers were fired? If not, what impact is there to taking such things seriously, other than making serious faces and nodding a lot?i am quite certain you are not unintelligent, so i will assume you are playing the sophist when you say you "have no idea" and "do not know" what these simple concepts mean. i am less certain why it's such a big deal to you. some folks are welders, some folks are foodies, some folks are credentialed journalists... and geez, by the way, i feel kind of bad that when i say (ok, implied) that i took something seriously, a person who has no knowledge of my life or professional habits would impugn that. all for a rant?
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hey there -- sunday's gazette article is down in the basement recycle bin, but if memory serves, it did not promote print over online blogger critics. indeed, URLs were provided, and readers were encouraged to take a look at (say) chowhound, egullet, and more locally focused web-based critics.
somebody say "straw man"?
back when i was involved with hiring and editing restaurant critics for a series of european guidebooks, those chosen (and paid, though not very well, of course...) were usually credentialed journalists with a solid knowledge of food and of the food service industry. rebuttals of their pieces (by "regular folks" or other specialists) were always taken seriously.
who, if i am not being indiscreet, are those know-nothing editors and executives to whom you refer? are you thinking of a particular publication or category? your readers want to know...
-sheila
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My son used a personal-sized, portable battery powered fan at camp this year. It was about the size of a small flashlight. I found it with all the other summer seasonal stuff so you might have to wait til spring or look for one in those camping catalogues....
you could try a hairdryer on cool for about 10 to 15 minutes -- that's worked well for me with ducks
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i scored a serving of polenta budino -- with a tiny candle in it -- because someone had whispered to the maitre d' that it was my birthday.
highlights? trentino pizza (mentioned upthread) is a marvel. the various bits of roast whole piglet set out over a plate -- if you can have it, you must, really.
lowlight: the baby lamb. just darn strange in taste and presentation.
otherwise: vegetable antipasto, parma pizza, octopus, all ok, great, fine.
wine-wise, a nice vermentino and a truly delicious tiefenbrunner castel turnhof (lagrein). all served alfresco, on a warm summer night.
suggestion: make the patio tables look more welcoming: they seemed harsh and metallic and improvised.
but as i said: budino with blackberry compote for my birthday, compliments of the house. squisito and much appreciated!
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the rhuby daiquiri tastes like a garden: layered, fragrant, refreshing -- on one of the hottest nights of august 07. beautiful stuff : with the sardines and the white-bean hummus and the rest. a highlight of a recent trip to PHL.
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You have to finesse oysters when opening them, and pour out the "first water" (a second water forms; this, the oyster eater usually drinks from the shell after eating the oyster);
ah! another paris oyster eater who "believes" in second water -- that the second water forms after the gritty first is discarded is what i was taught and have found to be true. but i was taken to task on the montreal board by a contributor called "oyster guy". not that i would bear a grudge or anything...
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recipe: poach a stewing hen, chunk off the meat. make a veloute sauce with the reduced stock and wine. add maybe lardons, definitely tiny glazed onions and sauteed mushrooms. i don't go the pea-and-carrot route. herb up the sauce. (chicken fricassee works too). top with a herbed biscuit crust (all in one piece). good stuff.
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Goat cheese does not go with scrapple.
never had that combo, but i can just taste it in my mouth. you're right - goat cheese does not love scrapple. but sunnyside-up eggs? o yeah. mmmmm i love scrapple...
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one big reason i love to go see our client in maryland is....the crabcake sandwiches they have catered in for our lunch. the big lumps of dleicate crab that we can season or not to our liking: the good stuff. thanks, katie (you know who you are).
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Not the same thing, but I get a fix for my tartare cravings by getting kitfo whenever I go to Dahlak.
one may like, even love, steak tartare -- but sometimes it just doesn't love you back. carpaccio, yes; tartare, no. someone once told me that the raw fat in tartare was the problem for some of us....?
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last sunday made a shaved artichoke salad from a recent (april) issue of martha stewart. sensational! you get to play with the artichoke, your mandoline and a variety of condiments to make the vinaigrette. when the 'chokes are that cheap you should give it a try....
i used medium-sized, heavy-for-their-size, closely closed specimens.
3TB lemon juice - salt -- olive oil -- 2 chokes as above -- pepper -- bunch of chopped italian parsley -- some crumbled goat cheese or ms calls for aged manchego
lemon juice, salt, oil = a dressing into which you shave the trimmed to within an inch of their lives artichokes. toss, season, add other components and serve with serrano or prosciutto.
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last sunday made a shaved artichoke salad from a recent (april) issue of martha stewart. sensational! you get to play with the artichoke, your mandoline and a variety of condiments to make the vinaigrette. when the 'chokes are that cheap you should give it a try....
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I'm considering buying tin lined copper saute pan instead of stainless steel as I understand things don't get stuck to the tin lined pans as badly as stainless. I was wondering how often those of you that own them find they need to be re-tinned?
Cheers!
depending on wear, of course, about 5 - 10 years. i found a set of never-used copper pots dating from the early 20th century in a neighborhood antiques-store in paris. 5 pots (not saute pans, mind) for 100 euros. nice weight, perfect sizes - i was all over that deal! i enjoy caring for them; am not obsessive about "shiny." as for the lining, when you see a bit of copper showing thru, it's time to re-tin -- which is a project, indeed. here in montreal i found a place called the clinique de la casserole, which farmed out my pots (appears you can't re-tin within the city limits !?). they came back nickel-lined and gorgeous. it was an event! everybody in the shop ooh-ed and ahh-ed. it was a costly treat, however.
years ago, my french motherinlaw offered me a hand-forged tin-lined copper beurre blanc pot with lid, made in the vendee region, where beurre blanc is a religion. the pot is a thing of beauty. i have had it for 20 years, no need for re-tinning yet.
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hello -- i recently had a bunch of copper pots retinned here in montreal... except that instead of tin, the artisan used nickel. supposed to last longer than tin, cool, right? but when i made some borlotti bean soup with the usual italian soffrito, no tomatoes, no wine, i noticed that the bottom of the pot was bluey-black. does this mean i can't eat the soup? it's in the fridge, awaiting the verdict of people who know more than i about metal reactions... thanks in advance.
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i have had 3 good times at aszu, a wine-centric resto on notre dame. and i rely on holder, a brasserie on mc gill just steps from where you are staying. have fun...
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the march cover looks like a throwback to the artwork in the big ol' Gourmet cookbooks published back in the 60s - 70s. is that a good thing? me, i'm sick of retro. also: in the editorial spread that went with the southern easter menu, i was astonished to see the models sprawled out over the tables, elbows everywhere, slouching over their slices of ham. oy. what Southern granny (she's in the pix, too - seen from the back) would put up with that?
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pine nuts. the reason i'm only so-so for pesto.
Recipe Organization
in Food Traditions & Culture
Posted · Edited by -sheila mooney (log)
So how do you organize recipes, and what categories do you include?
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