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  1. Thanks to both of you - I will try both. The perfect excuse to buy both books!
  2. I'm starting to play with madeleines in different flavors and am looking for your favorite base recipe. I've used several and they seem to vary quite a bit. One called for AP flour, another for cake flour. I certainly preferred the version with cake flour. Any thoughts? Thanks!
  3. It's pretty easy to dismiss these as being by "just a food stylist" but I have found quite a few recipes and especially menus in them that are handy in a busy week and quite tasty. Personally, I find them to be quite far ahead of anything by, say, Rachel Ray or Sandra Lee - both of whom have never had a single recipe that I find remotely interesting.
  4. Trevor's book is wonderful and fascinating, but if you enjoy sushi, you may find that it gives you pause from a sustainability point of view.
  5. violetfox


    The question of changing the color is the only reason I can see for not trying this with a younger, less-expensive wine. I intend to try it as soon as possible. Fascinating!
  6. Thanks for posting and glad that this worked well for you. I've always been very happy with Harbor Fish.
  7. Maybe because it's easier to be indignant over the success of someone one doesn't think should be successful than over the lack of success in one's own life? Generally speaking, of course (and perhaps personally speaking, at times, although in most cases, I'm more likely to pout than to become indignant). Anyway, I think she seems like a nice person. Why shouldn't she deserve a TV show? Or a better question, why should anyone deny her one? She's managed to parlay a small blog into a huge (likely money-making) blog with a large following, as well as a successful book. Anyone here manage to
  8. The only reason I care at all is because this culinary WWF-style nonsense of trash-talking cooks on TV, this "I-don't-give-a-hoot" attitude, is what TB does least well, in my opinion. He absolutely shines when it's clear that he does care (the Lebanon show comes to mind), when he's genuinely interested and curious. He can be very funny, in a bitter and grim sort of way, but he does other things much, much better.
  9. Well, I tried unsuccessfully to show that the restaurant may not have intended to cause offense.
  10. Well, you DID ask, so... 1) Conde Nast shutting down Gourmet. 2) food discussions for people who love food discussing the merits of chains 3) cupcakes as a fad - I like cupcakes, homemade, thoughtful, for special occasions or just for fun. I'm really not very interested in trendy cupcakes, thanks. 4) overall dumbing-down of food and wine, call it the "Food Network Effect"
  11. See, I know that some Christians feel compelled to spread the Good News. And that is precisely why any Biblical quote that seems to be evangelizing is in fact suspect to me - because I don't really want to hear the Good News when all I want is a meal in a restaurant. Because implicit in the Good News is the Bad News that if I don't happen to go along with it, I will suffer in Hell for eternity. (Note, I am not saying that you in particular or the restaurant owner in question have that belief, but many proselytizing Christians I have met do, and so the threat comes along with the promise simply
  12. I'm curious - have you tried it and know for a fact that it doesn't work? It's essentially the Mediterranian diet, which appears to be quite healthful. It's pretty clear that red wines, especially the richer wines, are quite high in antioxidants.
  13. Thank you very much. Well said!
  14. You know, a lot of Christians, myself included (but depending on the context) feel compelled in a good way to share what we do believe is Good News. It doesn't sound like the restaurant's intention was unpleasant or aggressive - it wasn't "repent, sinners, or go to Hell" by rather a long shot. I've been in plenty of Asian restaurants that had religious items, images and so forth and have always seen that as cultural and not at all offensive.
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