weinoo

I made 4 bases last night (well, one is a frozen yogurt base)... Clockwise from top left: Fresh apricot/apry (Brizzard) Banana/rum (Appleton) - with Russian kefir as the yogurt Arnold Palmer with Four Roses bourbon Strawberry mojito - Appleton again - I'm making popsicles with this one. I've just churned the yogurt and it tasted pretty fine. The Palmer is in the machine, the popsicles are in the molds and the apricot will be next. These are all totally uncooked, no stabilizers, just whizzed up in the Blendtec with sugar, lemon juice, booze (and always a pinch of salt). Oh - the mint was not blended with the strawberries, but a chiffonade was added to the blended mix before going into the fridge.

Cacik. Cold cucumber and yougurt soup. Written about a bit here.

Wonderful article on Eau de Vie by the late, great R. W. Apple: Eau de Vie: Fruit's Essence At my local Austrian restaurant Cafe Katja, which has a fine selection of eau de vie, they serve the Clear Creek slivovitz, and it's pretty tasty.

Is the zucchini salted and allowed to rest for a few minutes before plating; a little pickled, perhaps?

More importantly, what about booze?

It certainly performed well in any number of those taste tests.

I thought RR escaped from Albany? English is a shill (as are some of the others). WP deserves all the kudos he gets...the man was a groundbreaking chef on many fronts.

Here's what Cooking Light had to say: And the San Francisco Professional Food Society (whatever the hell that is): The Washington Post throws their two cents in: Paula Wolfert, writing in Food & Wine, suggests that you make your own and it will be better than most you might buy: What brands are available in your store?

That should read Highest Earning Food Personalities. In my opinion, neither Rachael Ray nor Paula Deen can be considered a chef. And Fieri is pushing it too.

A: I'm surprised at Jason for buying pre-ground beef. What, you don't have a grinder attachment for your Kitchen Aid? B: If I see one more Publix product, I'm gonna scream...

MY main question is why are you working at a "friends'" wedding?

But wait...can it core a apple? And welcome to eGullet! You sound like quite a resourceful kitchen person.

You do know that the NY Times' article you link to was written by their TV reviewer, right?

Well put. But you didn't touch on a fairly important point, and that's the whole diabetes issue. Letting it slide while knowing about her illness for years, and then all of a sudden becoming a spokesperson for a diabetes drug was really the straw that broke the proverbial camel's back, in my book.

I wouldn't be surprised if there were some fried peppers in there too.

In other words, it's when people say what they really believe.

Yes, saying those things in private makes them so much better (at least 47% better).

Let me say this...And Im sure people will think Im acting like a moral snob but...Whatevs' ya know? I never use any racial slurs, I dont say gay slurs, and I most certainly never utter the R word either. I didnt when I was a kid, didnt when I was a teen, didnt as a young woman or as an adult. Someone once told me, "People either WANT to do things or they dont want to do them"! I say its the same with racism, bigotry, sexism, classism, homophobia or other forms of discrimination. You either do or ya dont... If you arent a racist those words simply do not enter your mind or vocabulary. Simple I don't think you're acting like a moral snob. As a matter of fact, I think you're absolutely correct.

Get over it; it's just an expression, sort of like the one Paula uses lovingly towards her slaves employees. Morally I am an no higher ground than anyone else here on eG, I can guarantee you that.

Weird. Were they cooked whole? A friend of mine who is a noted Indian cook always cut okra on a rather harsh diagonal. They never were stringy that way and they were never gooey either.

Some good choices by Taylor above. For Spain, in addition to the Andrews' book, I like Penelope Casas. The Foods & Wines of Spain is an excellent starting point. China - The Key to Chinese Cooking is a nice primer. Japan - Simple Art is great, as is Hiroko Shimbo's The Japanese Kitchen. France - Simple French Food by Richard Olney. A classic. And you can't go wrong by reading a little Waverly Root or Elizabeth David or M. F. K. Fisher for some historical perspective.

Frank Bruni, someone with a lot more bona fides than me, weighs in. Since some here don't like to read the NY Times and its hypocritical writings, I'll paste a bit here, because I think Frank hits the nail on the head... He goes on... And finally... Thanks, Frank.

Your sensitive ears and eyes notwithstanding, what point exactly? Did Bourdain hide the fact that he was at one point addicted to drugs (and even at that point could still run a successful kitchen) the way Deen hid her illness? Did Bourdain try to get his customers addicted to H the way Deen kept foisting god-knows-what calorie-laden glop on her customers and viewers? And did Bourdain then shill for methadone?

I think she should have never been hired in the first place. She can't cook, she's annoying and she was a lying sack of shit about her illness. Oh, and then a shill for the drug companies.

Think of all the money you saved.