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Preet Baba x

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Everything posted by Preet Baba x

  1. Preet Baba x

    Basil

    Doesn't pesto refer to a specific recipe that always consists of basil, garlic, pine nuts, cheese and olive oil? Wouldn't any other herb puree have to be called something else, like "tarragon puree"?
  2. Preet Baba x

    Basil

    Some good herb info in the Culinary Herb FAQ. http://www.ibiblio.org/herbmed/faqs/culi-cont.html
  3. There are a whole lot of Lactose resources on line. There are many links at: http://ourworld.compuserve.com/homepages/stevecarper/ Some of these sites are political, of the "milk is evil" school, but there is good info all over. The producers of Lactose reduced products, like Lactaid, also have sites.
  4. Arthur Schwartz wrote a column on sesame noodles (http://www.thefoodmaven.com/cgi-bin/diary99.cgi?a=19&t=article.html) on his Web site. He uses peanut butter and sesame paste interchangably, which seems odd, though. Versions of that dish made with peanut butter don't taste right to me. I know they have peanuts in China of course but the peanut butter taste comes across as Americanized. Maybe it would be different were pure peanut butter used instead of processed. I don't know. Also good sesame overview (http://chinesefood.about.com/library/weekly/aa051701a.htm) on About.com. (Edited by Preet Baba at 7:09 pm on July 22, 2001)
  5. In the New York Times dining section today (yesterday now) there is an article about a craftsman who makes carbon steel knives. Does anybody have any experience using these knives? Here is the article: "Knife Maker Prefers to Step Back Into the Past" by Amanda Hesser. Requires free registration to access the site. (Edited by Preet Baba at 12:40 am on July 19, 2001)
  6. It's little different from the argument between innovation and traditionalism in any art form. The man of average talent is best advised to stick to the established conventions. The genius has a bit more flexibility.
  7. I thought the first issue, the only one I saw, was terribly weak. Should we add this as a new thread in the Media board?
  8. You're probably thinking of Gastronomica. http://www.gastronomica.org/
  9. Apparently there is to be an American version of Iron Chef, hosted by William Shatner: "Mustard-seed TV" http://www.dallasnews.com/lifestyles/food/380621_foodtv_31liv.A.html
  10. I didn't so much mind a discussion of genetic engineering but if you're going to give it an intellectual treatment, as the New York Review of Books recently did (see my other post), then you should dwell on society and culture and not just on silly debater's political arguments. Well, I'll be giving Gastronomica another try as soon as they get it together to send me an issue. I suppose anything is better than Bon Appetit!
  11. But surely there is a distinction between real intellectualism and the pseudointellectual bullshit cluttering the pages of that first issue. Take the articles on genetically modified foods for example. They contributed absolutely nothing to the debate on this subject. They definitely did not contain any intellectual analysis. They read like position papers by high school Model UN competitors or political lobbying groups. I did not even see an intellectual dimension at all, real or imagined. The people writing for that magazine are not real intellectuals at least not insofar as that issue was concerned.
  12. This is not auspicious. They can't even get their acts together to send me the current issue. Not good business sense. Check this out: Dear New Subscriber, Welcome to Gastronomica: The Journal of Food and Culture! Combining a keen appreciation for the pleasures and aesthetics of food with the latest in food studies. Gastronomica is a vital forum for ideas, discussion, and thoughtful reflection on the history, literature, representation, and cultural impact of food. As a subscriber to this extraordinary publication, you will be among the first to receive the journal's wonderfully eclectic explorations of food as a serious art and as a vibrant, sensual experience. We are sorry to say that your order was not received in time to be included in the mailing of the latest issue, Vol. 1:2 (May 2001), as part of your subscription term. Your subscription will begin with the third issue of the launch volume to be released at the end of the summer and expire after you have received a full four issues. Single copy orders of missed issues are available for purchase at the back issue rate of บ.00 per copy through the Gastronomica web site at http://www.gastronomica.org. Your credit card will be charged and your order processed shortly. If you have any questions regarding your subscription, please feel free to contact us via email at journals@ucop.edu or via phone at 510-643-7154. Thank you again for joining us at the table. We're sure that in each issue of Gastronomica you'll discover something to challenge your intellect and delight your senses.
  13. I'm going to order the current issue today in the hopes that they'll begin to iron out some of the kinks. Definitely, the table of contents looks interesting. http://www.gastronomica.org/gastro/pages/content_13toc.html
  14. The new magazine Gastronomica came up in the food history thread so I thought I'd start a new thread here for anybody with comments on this magazine. I saw the first issue and found it to be a great disappointment. Here I was expecting finally a magazine that would satisfy the thirst for knowledge of the hard core foodie. Instead I found pseudointellectual babble and weak writing. http://www.gastronomica.org/
  15. Preet Baba x

    New Jersey Wine

    Here's a link to the article Rosie mentioned. http://www.nytimes.com/2001/07/30/nyregion/30WINE.html
  16. I believe it has been said that Muscat is the only wine that tastes like grapes.
  17. Preet Baba x

    Corkscrews

    Here's a directory of Le Creuset factory stores. http://www.outletsonline.com/lecreuset/lestores.html
  18. Preet Baba x

    Corkscrews

    I finally laid eyes on the print edition of yesterday's NYT dining section (I was working from the online) and saw a picture of a new Zyliss corkscrew. Did anybody see that? It is very small but looks to do what the Screwpull does.
  19. The mid-morning single-malt tasting has been conducted by myself and three colleagues using Talisker, Poland Spring, and paper coffee cups. I assume you meant to say "The whisky will have a more accessible aroma." We all found that definitely to be true. Two of us also found it easier to taste. At 40-50% water the consensus was that it was too watered down. 10-20% water (these are very approximate measurements) seemed to create accessibility without dilution. Interesting.
  20. Luckily, I've got a bottle of Talisker and a bottle of Poland Spring in my desk. I'll conduct the experiment as soon as my boss leaves for the day!
  21. I remember going to a single malt tasting sponsored by one of our vendors as a promotional event. It was run by a Scot who was in the business. He claimed that aficionados add a few drops of spring water to single malts when tasting because the water "activates" (that's the word he used) the flavors. This did not mean scotch-and-water as in watered-down-scotch. This was just a touch of water he was talking about.
  22. Not to interrupt this one, but I'm going to start another thread on food shopping in Northern New Jersey.
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