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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 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. 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 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. 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 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. 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. 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 with stale reality TV. Sigh.
  19. 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 stay out of the food business -- or at the very least, restaurant criticism. Call me quirky.
  20. 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.
  21. 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.
  22. You mean we aren't going to eat for free? Dammit. That stipulation was NOT indicated on my Wretchedly Underpaid Writers Guild membership application. I'm demanding a refund. To echo what JJ said, I found that nothing improved my writing like editing professionally; to communicate a thought is one endeavor, but to make words sing is entirely another. Now I scrutinize more carefully, always striving to improve flow and melody. Of course, I also continue to endure trauma regarding the serial comma, as I never used it before that editing gig, and now it is like a parasite on my psyche. Oh, one other potential path to food writing cum profession: Remain in denial and make as much money as you can doing a normal job (food related, if possible, to gain knowledge) before succumbing to the absolute demand of the soul to write for a living. After a decade of kicking, screaming, and fighting (note comma), I gave in to my restlessness. The words...they own me. :::grumble:::
  23. I actually didn't enjoy Angelina's very much, but it was about ten years ago when I tried said "orgasmic" hot chocolate (as I was led to believe by a very overzealous person), so things may have changed since then. I usually make a yummy concoction using Valrhona...nothing like hot chocolate on a cold night.
  24. I had my own food show when I was 7. The kitchen window was my camera, and Mom's Betty Crocker cookbook served as my teleprompter. Snickerdoodles provided many, many repeats, and the angel food cake was something of a bloopers episode. (Hand-beaten egg whites with 7-year-old muscles not feasible. Much goo on carpet.) When off the air, I invited my neighbor (same age) to come over for "gourmet" dinners, but since I couldn't cook, I'd take yogurt and serve it to him on fine china. My dresses and hair were always lovely, however.
  25. I, too, have looked at all of these, and almost applied to be a Master's candidate for the first class at the UniSG in Italy. I felt, however, that another few years in school would delay my career *another* few years, so I just set out to study gastronomy on my own. (Nevermind what the potential administrative...challenges...there would be with the university in its first year; we were asked to formally apply for the program just a few months before the semester began!) If the news about BU's program is true, I would be quite sad. Is there a news link to this? Doc-G, please do keep us posted about your experience with Le Cordon Bleu! I worked for them many moons ago before they branched out, and I'm dying to hear how the distance learning program is.
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