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HowardP

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  1. Tough one. I personally am not a fan of the dribble and smear approach to saucing, but a perfect elegant sauce or gravy? I abstain. For some good Thanksgiving recipes, see my page at Examiner.com
  2. Bingo. I had only a passing acquaintance with Sifton's writing when he was with NY Press. The reviews then had the same need-to-be-hip self-conscious quality. Btw, interesting piece in the New Yorker food issue on whether critics need to be anonymous when visiting restaurants. I have a piece about it here, at Examiner.com.
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