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Jennifer Iannolo

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Everything posted by Jennifer Iannolo

  1. 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. 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 invol
  3. 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. 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. 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
  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 "buye
  7. 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. 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. 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
  10. 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. 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. Hmm...does that come with a small Whitman's sampler and a complimentary rose? If not, I'm going to Burger King.
  13. Fresser, you both frighten and humor me in equally gigantic measures. Remind me to invite you to my next dinner party.
  14. 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. 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.
  16. LMAO!!!! I love you, Fat Guy. Edited to add: Mac and cheese. With roquefort, a little foie mousse, and a dash of grated truffle. That will make anything bad go away.
  17. I know this is totally off-topic, so I'll apologize and post it anyway. Holly, I just had to say that yes! there is something about that damn kitchen. Once in a while I have an itch to go back in, after which I have an itch to get back out. But the sight of stainless steel offers some sort of visceral thrill that I cannot yet put my finger on. I'm going back in today to cater an event...and counting the minutes until we get started. I'm truly a sick human being.
  18. Well thank you, sir! Let's hope I never prove you wrong. I'll move my question to tech support, as the right-click doesn't bring up what I need. Thanks!
  19. Thanks Michael. I remember there was a thread about that somewhere, yes. I think the root of what irks me in this case is that he didn't spend time in the kitchen as well. I realize that a person need not have done time in the trenches, but it is my opinion that such experiences enrich what one then brings...er...to the table. There is passion and knowledge to be found in those trenches, and they can often be a catalyst for great writing, great food insight, and a greater appreciation of the craft of cooking. I think he went halfway and made a big show of it; something that perfumes the air wi
  20. Thanks! By the way, I may make an idiotic spectacle of myself by asking this publicly, but I tried to download the eG foodcast (instead of listening to it in a browser) and was unable to do so. I didn't have the option of downloading it to save elsewhere, so I suppose I'll just listen to it that way. Which leads me to a question that might be beneficial to you guys overall: Are you syndicating the foodcast to places where it can be found and downloaded outside of here, such as iTunes? I realize there are now likely three different places I could post this question, but I'll give it a whirl an
  21. Also, wasn't there an earlier conversation about this? I remember posting a list of podcasts somewhere....perhaps the threads could be combined?
  22. Forgive me for joining this conversation a bit late, but how completely lame is it that such an endeavor was pursued as an opportunity for a lighting storm of insight -- by the *New York Times* restaurant critic?! Even worse, why wasn't he in the kitchen? Shouldn't that be slightly more relevant, given his job description? It might be helpful to understand exactly how one works, for example. Perhaps touch the shiny things. Please excuse this snarky venting, but I too am of the opinion that until you understand what goes on behind the kitchen doors *and* in the dining room, you might want to st
  23. Thanks for that heads-up, silverbrow. That sounds like it could have a lot of great content, so I'm going to check it out ASAP. (I wonder when I'm going to have time to actually get any work done with all of this downloading...thread reading...crikey!)
  24. Yes, of course those are essential, chefzadi -- and the starting point -- but one must also have solid tools to work with. A chef who is just starting out is in precisely the same position, and passion does not always equal talent. Rather, the passion serves as a catalyst (hopefully) for constant improvement and honing of skill. That is the one detriment of web publishing: I could likely spend the rest of my living days re-editing what I've already published. Oh, wait, that's a psychological disorder. Nevermind.
  25. I'm not sure whether to gouge my eyes out or watch. Perhaps I'll gouge out one eye and then watch, so the pain will only be half as intense. One day I hope to understand the spectacle that is now foodtainment, and how it got to be this way. Yes, there are simple, surface explanations, but the roots of it are so philosophically deep that it is difficult to pinpoint when exactly our entire culture jumped the shark. I need a drink.
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