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Jennifer Iannolo

participating member
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    236
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  • Website URL
    http://www.gildedfork.com

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  • Location
    New York
  1. Jennifer Iannolo

    Your Daily Sweets (2005-2012)

    Marigene, thanks for posting our Gilded Fork recipe! FYI, I believe eG does not allow posting of full recipes, as this is copyrighted by us and Monica Glass, so you may want to just post the intro and your photo. Our version of the recipe can be seen here. And yes, that cake is delicious!! I'm making one today for Mother's Day.
  2. Jennifer Iannolo

    M.F.K Fisher

    Dearest Carrot Top, as usual, I find myself in agreement with you. I couldn't give a fig about MFKF's personal life, as for me her writing provides me with the intense pleasure of evocative, sensual prose. Whether she wore that persona as a character or expressed her true self with those words means little -- they still provide me with a thrill. I, too, have made the philosophical decision to differentiate between the artist and the work, as I would likely find little to enjoy in the world. For me, reading her work is a profoundly selfish pleasure, so there is less of her and more of me involved in the process. Given that the AoE is now staring at me from the bookshelf, I think I'll do a bit of Sunday reading.
  3. Jennifer Iannolo

    Diary of a Foodie

    For those who don't get this in their local markets, I also saw a podcast of it on iTunes. Alas, they are only short video clips, but at least you can get a taste.
  4. Jennifer Iannolo

    Honoring Matt Hassett's Life and Work

    It always makes me sad to see a life cut short, but in this case a veritable light has gone out. Much like others here, I was taken aback by Matt's profundity and maturity for someone so young, and his passion for life came through in every word. We had planned to meet for a cocktail after a fabulous correspondence, but alas did not have a chance to do so. I regret missing out on a face-to-face encounter with someone who so clearly embodied l'art de bien vivre.
  5. Jennifer Iannolo

    CEOs notice how others treat waiters...

    nocturnalsunshine (love the name!), I think this is a great litmus test, as it goes beyond social skills and gets to the methods involved in a person's thinking, though in this case I would liken it more to a person's gathering information before acting rather than doing things his "own way." However, I think he was on the right track -- and I'll keep that one in my back pocket. As far as the treatment of service staff goes, that's a litmus test for any kind of relationship for me, whether professional or personal. There is simply no place for being rude to others as a way of life, no matter where they are in the pecking order. When they deserve it, by all means let them have it, but this should be the exception rather than the rule. For me it's still a very last resort.
  6. While I have no problem with farmer's market vendors selling wares they get from elsewhere, I find it terribly deceptive for them to insinuate that said goods are from their own gardens, or that the prepared foods are made in their own kitchens. It is brilliant marketing, and consumers seem utterly charmed by it, but the smoke and mirrors aspect of it all is a real turn-off. Technically, it is not lying if no one asks, but blatant lies are far worse. It reminds me of the vendors here in the Hudson Valley who were found to be selling supermarket tomatoes at a farm stand. Of course, it's a "buyer beware" market, so articles like this help us to see the truth behind the homegrown splendor, and remind us to ask the important questions. I've purchased farmer's market items that were horrible, so now I try to convince them to let me sample first.
  7. Jennifer Iannolo

    Are you spoiled?

    My late father's homegrown tomatoes. However, it seems PicnicChef might have a solution for that. Tell me, PC, is your garden, um, locked at night? I would hate for any scavengers to make off with your lovely rubies of the vine.
  8. Jennifer Iannolo

    Valentine's Day at WHITE CASTLE!

    Oh. My. And I was only kidding about the chocolates! This is fabulous!!! Rachel and Jason, I now have the irreplaceable vision of sweet nothings by White Castle-light. I'm not sure if I find that incredibly endearing or horrifically frightening. Bravo to you both for doing something so fun. Tho' I'm wondering what motivated the exchange students to be there...
  9. Jennifer Iannolo

    Another look at the foie gras issue

    Even as you elaborate your thoughts -- "as conscious beings, can put the creations of nature to our use as we see fit," -- it seems pretty insubstantial. If we, for example, decide to put nature "to our use as we see fit," by say, turning a productive river into an open sewer to keep manufacturing costs down, is that ok? How about Bear-baiting on ESPN? And why have any animal cruelty laws at all? If it's cheaper for me to starve and beat my horse, why not? And all that complaining upthread "what about the chickens and the sturgeon?" I guess we needn't worry about them, either. I'd suggest thatrather than absolute masters, we are, in fact, stewards, with responsibilities as well as rights. Also, I've noticed that other animals besides humans tend to be conscious, as well. My cat, for example, is only conscious a couple hours a day, but appears to feel pain, respond to stimuli, crave affection. I'm not saying that you have no right to turn her into violin strings, but being cavalier about such an act is, well, glib. ← Mr. Sweeney, should you choose to be a steward, you are of course free to do so. I choose to be a captain. The world around me is mine to mold, and my morals dictate how I will mold it. I'm not on my way out the door to pollute a river, nor do I take the life of any animal lightly -- particularly one that has served as a source of nourishment to prolong my life. No rational human being would. That is not cavalier, glib, or (insert morally condescending adjective here). I should have been clearer in stating that human beings are the most conscious, which by default puts us at the top of the food chain. However, I have said as much repeatedly, and such details seem to matter little at this point, as you will assign whatever descriptors seem to suit your agenda, and I've had quite enough of that. Good day.
  10. Jennifer Iannolo

    Another look at the foie gras issue

    I did not say "Food chain. Top. The End." to be glib. As I've stated before, that statement comes from the philosophical perspective that we, as conscious beings, can put the creations of nature to our use as we see fit. Whatever one's opinions are regarding morals, processes, etc., they don't change the reality of that. Is that the illumination to which you were referring?
  11. Jennifer Iannolo

    Another look at the foie gras issue

    I'll have to take a look at this article, though I doubt it will change any of my thinking at this point (and I've now ranted enough about that). Food chain. Top. The end.
  12. Jennifer Iannolo

    Valentine's Day at WHITE CASTLE!

    Hmm...does that come with a small Whitman's sampler and a complimentary rose? If not, I'm going to Burger King.
  13. Jennifer Iannolo

    One orange. One bite.

    Fresser, you both frighten and humor me in equally gigantic measures. Remind me to invite you to my next dinner party.
  14. Jennifer Iannolo

    A restaurant critic becomes a waiter

    That was beautifully said, Steven. You've captured and put into words what I was unable to; that is exactly the crux of the matter I've been pondering. Thanks.
  15. Jennifer Iannolo

    A restaurant critic becomes a waiter

    I agree with you, Michael. When I said way up-thread that I think he should have spent time in the kitchen, it is exactly for that reason: to observe, to gain a better understanding. He doesn't need to be a professional chef to do that. Again, I think it makes for a richer knowledge base for anyone in the food industry -- whatever their niche -- just as it is important to visit a farm, or anywhere else that is part of the food chain.
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