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Jennifer Iannolo

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Everything posted by Jennifer Iannolo

  1. I hit threshold last night with this issue, so this morning I published an editorial called The Duck Stops Here. As I am committed to abiding by eGullet's rules regarding political issues, I won't discuss those here (there is a forum over at GM for that). However, in keeping with what this forum *is* about, I will say that I'm glad the spotlight on foie gras has at least compelled some people to research the facts surrounding its production. Of course, the quality of "facts" from some corners is dubious, but people should make their own decisions on this issue, whatever they may be. Again, for me, the bottom line is: If you don't like the method, don't eat it. But leave me to my foie gras -- in peace.
  2. I can manage the e's and a's with few problems, as well as the sedillas, but it's the little chapons that don't wish to cooperate. However, I've now gotten lots of helpful hints from others here, so thank you! I feel like such a Neanderthal writing in French without the accents. Edited for egregious spelling error. Jennifer<--- normuly a gud speler
  3. I had a very good, comfort-food experience with a Hungarian meal in Montmartre, but for the life of me cannot remember the name of the restaurant. The place is small and homey, and very much a neighborhood haunt. If such fare interests you (odd as it may seem to eat Hungarian in Paris), I can ask my friend there for the name. PM me if you'd like me to do so.
  4. Doc, I met Matt and his wife Crystal when they worked at the Ryland, and liked them both a great deal. Where is Matt cooking now? Do go to the Ryland -- it's worth the drive. Oh my, and you could talk science. Look out!!!
  5. Nor did I, sadly. One of my best friends got married that day, so there was no getting out of it. I'd love to hear more about the dinner, however, from anyone who attended. They are two of my favorite chefs.
  6. I haven't seen this issue yet, but now I'm curious about something: In perusing the magazine section of the store the other day, I noticed a starkly different quality in a lot of the food magazines I used to read (granted, it's been a while). The paper looks cheaper and more matte in many of them, and I was a bit taken aback. Has high-quality publishing become that cost-prohibitive? (Perhaps the American public is no longer willing to pay the price for glossy, gorgeous pages?) On the other hand, Donna Hay's magazine (out of Australia) is presented like a quarterly coffee table book. That thing is mouthwatering, and heavy enough to crack peppercorns. Yes, it is mighty expensive, but I would much rather spend my dollars on pages that make me drool. Thoughts?
  7. I cannot tell you how appreciative I am to see such well-reasoned arguments here. What a breath of sanity. The foie gras crusade has glamour to the media because it is, at first glance, an attack on something that is perceived to be a decadent treat for the rich. What a bizarre thing to witness in America. I agree that there is hypocrisy in objecting to one method of "torture" but not others -- that the crusaders do not see or acknowledge this renders their point moot, in my eyes.
  8. SB, I have to share a commiserative laugh, as I, too, staunchly defended Martha during that circus. Like her or not, I can't help but admire her tenacity and achievement.
  9. My family also goes a bit haywire if we deviate from the formula. Some recipes (such as a sourdough/leek/bacon stuffing) have been introduced over a three-year period, during which time traditional stuffing also had to be served (from the bag, dammit!). Actually, now that I think of it, all new recipes have been introduced that way. There is this odd menu "limbo" period that occurs as we wean the family from the old and embrace the new -- with baby steps. Perhaps it is the mental associations we make with Thanksgiving dinner (i.e. the fragrance, taste, texture of pumpkin pie) that makes it one of those meals we can "count on." People seem to get a bit panicky when the day they wait for once a year does not fulfill those expectations. I've given up, and have taken to carving baby pumpkins into tealight holders instead -- my creativity has to come out somewhere or I get a bit antsy. Though at times there are frightening towers of hay/fire combinations that are one step away from disaster. I look forward to learning about your results, Bill. This should be interesting!
  10. I envy that one, too! Hmm...perhaps I was on a Julia "high" when I read it. I just can't get enough of her sassy fabulousness.
  11. Mais si! Il faut frapper 'Alt' + un nombre comme ça: é = Alt + 130 è = Alt + 138 ç = Alt + 135 à = Alt + 133 ô = Alt + 147 ← Well now that just makes me all kinds of happy. Merci infiniment, John! Now if I could just click "Alt" to check my grammar.
  12. Jamie, That was a bloody brilliant post; would that every reviewer might follow your sage advice. Sadly, I'm more inclined to believe they'll stick with the "Hoboken" format listed above. Given the popularity of Zagat, and people's desire for the quick sound-bite, is there a place for such a type of inquiry for the newspaper-reading masses? It seems to me they want top-line information, and off they go. I, however (and I'm sure many here at eGullet), would appreciate more of the philosophical. We have a better chance of seeing God first, methinks. But a girl can dream.
  13. SB, I find your impression interesting, as I had a somewhat different response. In fact, it kept me up all night reading. This may be due to the fact that I'd just finished Julia's biography, so these stories were a bit of an addendum to the details there. Without all of that background, I might not have found the issue as compelling.
  14. Don't you threaten me with a good time, Doc. What bothers me is this Nanny State phenomenon that is slowly creeping into every area of our lives. The last place I want it to intrude is at my dinner table, dammit. It is not enough that I cannot get some of the wonderful wines I've discovered abroad, but now they are trying to take away the *one* indulgence I simply refuse to live without. It makes me so angry I could swear in ten languages while wielding a large bat. Why an anti-foie gras law, but not an anti-chicken, beef, veal, <insert-food-here> law? Animals are on this earth to feed us. We are the top of the food chain. What part doesn't compute? My fear is that foie gras will only be a starting point. ARGH! As an addendum, I will add that, at its roots, this *is* a Communist-Capitalist debate (Nanny State vs. Free Market), so you may want to shut me up now.
  15. Yes, I think that's one of my concerns, as she is smarter and better than using her jail-time as show fodder. In a way, however, it is ingenious, as that will get people watching -- but the idea of it just makes me...sad. I mean, microwaved nachos? Can anyone see Sandra Lee lurking backstage? :::shudder::: Danielle, I will absolutely watch now to see this for myself. My greatest hope is that this incredibly talented woman doesn't sell out because she feels it's necessary to "redeem" herself. Gimme hard-core Martha.
  16. If I may play devil's advocate here, what necessitates her being socially-conscious? She was fabulous as she was before. She earned her place, and her fortune. If this new desire to help others is genuine, wonderful, but if it isn't, that is going to be transparent eventually. Yes, she is an absolute trouper, and I admire her resilience tremendously -- but from what I'm seeing here, it's almost as if she is apologizing to America for being who she is, when there was never a reason to. Forgive me for spouting off before watching, but I am speaking here of philosophical premises, and I hope the "new Martha" does not leave the other one in the dust.
  17. More at the link above. ← And here we go again. Sigh. I know political discussion is not allowed on here, so I will bite my tongue, but suffice it to say I'm having to bite it REALLY hard.
  18. Why is Martha letting them turn her into a parody of her former self? I have never been a fan, but always a staunch admirer -- I respected tremendously her choice to always do things well, and her pursuit of excellence. Reading this thread has sent me into a tailspin, because this show is clearly making a mockery of all that. Perhaps she is addressing it all with a sense of humor, but it doesn't sound as if it plays well on television. I have to see this for myself. I'm afraid.
  19. Ooh, I'll have to tune into this -- thank you for letting us know. I've stopped watching television out of disgust, but methinks it's time to permanently set the TV to PBS. I am so glad there is a countpoint to what the other networks are showing -- this focus on "smart food" makes me all tingly. Woohoo!
  20. Merci, Ptipois! Je viens de m'enregistrer sur MIAM -- c'est bien fait. Alors, il faut pratiquer le francais, comme il fait presqu'un an depuis que je le parle. Donc, je suis un peu rusty. Mais c'est embetant qu'on ne peu pas mettre les accents sur le web. Grr... Amities, Jennifer
  21. Poilane...mmmmmmmmmmmm... :::swoon:::
  22. Well God bless ya, then. Even in Scotland, this creation would not touch my lips. My mother is from the bonnie braes of Inverness, and she won't even eat it.
  23. I'm sorry to hear it did not go so well, Doc. Over-thinking or the need to wow with creativity sometimes results in those clunkers, as you mentioned, and it really stinks when the meal also comes with a hefty price tag. We had a couple of weird courses, too, but it is so long ago I couldn't tell you which those were. My overall reaction to the meal at Gagnaire, however, was that it was "interesting." Adventurous, and something to be tried, but if I had a choice to return there or try something else, I would go for a new experience with another chef. I don't regret my meal there by any means -- it rather fascinated me, as I was trying to get at the root of his food philosophy. But I have had better, and more simply prepared meals, elsewhere.
  24. I have to second that. Can I come grocery shopping with you?
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