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Posts posted by violetfox

  1. 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!

  2. Styling is great but the recipes leave a lot to be desired. More like a commercial Journo than a chef.

    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.

  3. hello,

    i think this is exactly the book you are looking for. Trevor Corson "The Zen of Fish: The Story of Sushi, from Samurai to Supermarket ". Here the website of T. Corson, this book answers all questions concerning sushi-http://www.trevorcorson.com/main/home.html

    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.

  4. Tried this yesterday with a young Bordeaux as the idea itself made sense. I think it worked well overall in terms of taste, with the tannins a lot softer.

    However the colour of the wine was definitely a different shade - maybe if I left it for a while, it mught get back to the original colour - which kind of defeats the point:-)

    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!

  5. One of our local food truck operators has been blogging for a long while about his experience of starting and running his business, Clover Food Lab. The drop down menu on the right lets you sort through the posts by categories like financing, licensing, packaging, cleaning, etc. There's even a download of a presentation they gave on how to start a food truck: Food truck 101.

    Though some info is specific to their locations in Boston and Cambridge, MA, there are many interesting observations about the daily joys and troubles of the food truck business that might be helpful.

    No affiliation, though I am a fan of their food.

    Thanks! That's very helpful!

  6. Well, I'm certainly with you on Homesick Texan. Great blog.

    I guess the part that I find a bit off-putting about discussing "TV personalities we don't know" is the vehemence with which some folks do that discussing. It's like we just got wind that Food Network is giving Charles Manson a show about what tasty and inventive dishes you can prepare on your hotplate for serving when the screws stop by.

    Certainly there are celeb chefs that I really like. And some about whom I am indifferent. And some that I don't much care for at all.

    But not sure that any of them deserve quite the scathing finger-lashing that they sometimes receive here.


    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 do the same?

    Aha. Nail on the head, methinks!

  7. 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.

  8. 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"

  9. 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.

    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 by association.)

    When I go into an Asian, Middle Eastern, or Kosher restaurant there are sometimes religious displays, but they do not have the intent to convert me. Christians who see themselves as spreading the Good News have precisely that intent, and I don't care for it at mealtime.

    That said, I've been interested to see the various reactions, I'm glad at least a few people see where I'm coming from in finding it unpleasant. I don't think it's "bashing" or "bigotry" to not want to be evangelized at a restaurant. I was especially sympathetic to the person who said that it would be acceptable in certain contexts, because I kind of felt the same way but didn't really know how to verbalize it. If the restaurant had been a barbecue or soul-food or down-home country cookin' restaurant, I wouldn't have been as surprised as I was (and I might have even thought it added to the "authenticity".) This was an upscale restaurant in a fancy shopping mall, and I'm not sure why that added to the discomfort I felt, so I admit I probably have some cultural prejudice of my own in the mix.

    In any event, I won't be returning to that place, but I'm certainly in a minority in this part of the world and I have no doubt the restaurant will be successful without my patronage.

    You've completely misunderstood me about Good News - I'm talking about good News, period. Not "vs Bad News" and not "if you don't believe this, you're going to hell" (I think I said that pretty clearly). What if Christians actually believe that they are trying to be helpful, that what they're doing might actually help? Seems kind of positive to me. I don't object to the Dalai Lama commenting on world situations, nor do I think he's trying to make me a Buddhist. Again, while I'm a Christian, I couldn't be less offended by images and symbology of Asian religions in a restaurant. A friendly suggestion to pray and to be grateful, in a world that is increasingly uncivil and ungrateful, seems pretty inoffensive. If anyone finds that so offensive, they absolutely should have the courage of their convictions and leave. The fatc that you have said that you don't find Asian religious imagery offensive but are offended by Christian imagery say quite a lot.

  10. This diet doesn't work but it just allows your body to get full and feel full though its not.

    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.

  11. Now there seems to be a huge logical fallacy going on in this thread. That because some, as in the minority, Christians behave a certain way that is offensive, therefor all Christians behave that way and as such any reference to their religious scripture is offensive. Are these people members of the Westboro church? Seems like if they were you would be tipped off by something a good deal more visually arresting than a framed invitation to have a grateful heart. Why this would be anymore offensive than a Muslim, Buddhist, Atheist, Zoroastrian prayer or whatever is beyond me. Did they ask you to pray over your food before delivering it first? No? Well then.

    Thank you very much. Well said!

  12. 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.

  13. The Ramen issue of David Chang's Lucky Peach is positively obsessed with egg cookery - I'm having a really great time playing with the different lengths of time and methods. I'm charmed and amazed by the variety of textures and effects that can be achieved by small variations in technique.

  14. Ugh. She drives me absolutely crazy. Can't stand the woman.




    OK, got it. You might even be able to say that in one paragraph, rather like this. I happen to like her, think her blog is well-written and fun, and anyone who puts tater tots in a breakfats burrito can't possibly be so bad. See? One paragraph.

  15. I just got this having seen it mentioned in WS. A dense, apparently quite thoughtful book. I think it's good advice, and more about overall nutrtion and health than just "drink more red wine." Has anybody else read this, have thoughts, comments, opinions? Thanks.

  16. I love bitters in my champagne cocktails but have not tried peach bitters so thanks for the great info! Bellinis here we come.

    I also found rhubarb bitters in the store today and was tempted to buy it and try to work with it...

    Anyone have a recipe using rhubarb bitters or anyone used it before and think it is worth purchasing?

    Imbibe magazine had a recipe for rhubarb bitters last month or so - I asked if anyone had tried it but apparently not. It sounds like a great idea to me.

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