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ronfland

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Everything posted by ronfland

  1. A paltry 98 here - 107 if you count food related books (Bourdain, Ruhlman et al).
  2. There's always my apartment for these matters...I'm hoping to make some money on this RIDICULOUS legislation.
  3. ronfland

    Wanted: Red Food

    Not to be anal - but Lillet is made from white wine, and is a LOVELY thing to keep in the refrigerator.
  4. I was born and raised in Scranton, PA and my Mother lived there her entire life. The Wegman's that opened in Clarks Summit (just outside Scrantont) was a revelation to her and so many others that loved food. Being a New Yorker for quite some time - Wegman's was the only place I would shop when visiting with and cooking for Mom. I think you'll be very surprised when you get there - it's a great market. However, not the same experience as Reading Terminal in Philly (I'll save Philly stories for another day...).
  5. Did you miss all the discussion of Emeril and Bobby Flay and the derision of tv celebrity? Obviously, the readers of e-gullet didn't - hence why there were those questions during his Q&A as to how he feels now that he is indeed one of those "celebrity chefs". The bottom line is - you don't have to do ANYTHING to have the right to criticize (although it is nice if you do) . You have to know something to substantiate it successfully. You have to know even more to discuss it upon grilling. If you dismiss Mr. Klc's right to his opinion (regardless of the tone - and no, I don't think it was mean-spirited, merely rough) you might as well shut e-gullet down, and all the posts about the quality of a particular knife and the fab meals at Blue Hill from people who may or may not know about either, with it.
  6. Graduate school long behind me I can assure you - e-gullet ain't the business world.
  7. Sorry - I don't buy this for a moment. You don't have to be "anybody" to pull this off. The proof is in the pudding (again - no pun intended) - look at the amount of discussion on this article already taken place (not to mention all the visits to the "witch's" website). THAT my friends is what this is all about. Can any of you for a minute deny that bitchiness (curmudgeon-ness if there is such a thing) is entertaining on a certain level - especially when its substantiated? Many of the bitchiest critiques/reviews have sent audiences/diners SCURRYING to the source of the vitriol - often at great expense (intelletual/financial or otherwise). What, a couple of books and a tv show qualify Bourdain for being a bastard (pardon me AB - but I love your stuff) and a score of international pastry prizes, a website that probably makes Torres wet, and other honors don't entitle Mr. Klc? No - I'm not buying it for a moment. BTW - can someone give me an IPA/phonetic description as to how to prounounce Mr. Klc's name accurately?
  8. Coming from the performing arts world, this thread strikes a familiar chord (no pun intended...really) in my heart. The beauty (or the ugliness) of both food writing and performance criticism is that it is totally a matter of taste, and does not necessarily have with it the moral imperative to edify. A column/piece that is entertaining (regardless of the perspective) is equally as valuable as one that is educative in my mind - depending on how the piece in question is presented. In matters such as these, no one can ever really be sure that the author has the "qualifications" to pen their work (whatever qualification means). If passionately interested, the most one can do is sample the work reviewed to determine agreement/disagreement with the author (in this case, checking the website). In the arts, when our students reach the stage of their career in which they may be reviewed, teachers caution them that if they want to believe the good, they MUST believe the bad as well - so better to believe none of it. Reviewers too should be taught that whether through e-zines or in "letters to the editor", that their work too can be "reviewed". One need not do anything (right or wrong) to warrant critique. For either food writing or performance criticism, there is really no reason for it to be done other than the enjoyment (or "potential" edification) of the reader. There are few, if any, critics or restaurant reviewers writing columns who actually effect in any way patronage in that which they review - critics no longer close shows, reviewers no longer close restaurants. Yet, articles abound for the perusal of those interested enough to read. I enjoyed Mr. Klc's piece, and despite how he felt about her, I checked her website (and found that I agree with him). I doubt seriously that his piece will end her career. Is there a bigger moral question here (like "Is this e-gullet?")? NO. I also enjoyed Suzanne's piece on The Professional Chef. Was there any reason to submit this to e-gullet? Again, no. Anybody with two neurons bouncing knows that book is not for a novice cook (the title should clue the reader in, despite the pandering to home cooks in the introduction), and her piece hardly counts as a "review" per se. However, the premise was hilarious, and I'm sure many readers share my fondness for the piece. I am aware that I'm a newbie, and probably not have written this much, but the last thing I want to see on this site is any of the contributors thinking "Is this e-gullet?" I love the no-holds-barred articles and discussions. I love the fact that Mr. Klc could write that brazen piece and subsequently take the heat of the colorful debate that ensued. I also love the fact that when called on to be informative, a man of his demostrable skill and career achievement will participate in this forum on all levels. I am sure that this is the case with many of the participants here. Moralizing on the state or identity of e-gullet in light of one "curmudgeonly" article is, if I may say so, sorely mis-spent. Is this piece insulting (or in any other way damaging) to any of the participants here (savvy or not)? I think not.
  9. FWIW - the one's I seem to use the most are, in no particular order: Sauces - James Peterson The Art of French Cooking - Julia Child and pals Larousse Escoffier Pepin - Complete Techniques Dean and DeLuca (Rosengarten) Cake Bible - Rose Levy Beranbaum Pie and Pastry Bible - also RLB Hors d'ouevres - Martha Stewart Joy of Cooking Custards, Mousses and Puddings - James McNair Ice Creams and Frozen Desserts and Cakes and Pastries both from the California Culinary Academy I also keep the New Professional Chef and The Professional Pastry Chef around for reference. I have more cookbooks than I'll probably EVER be able to use.
  10. I'm with Ron Johnson all the way - with one "horrific" exception - I do the splash of soda on the top. Old habits are hard to break. Preferred bourbons are Maker's and Knob's.
  11. The stacker thing is sort of amusing. Bet Portale wishes he thought of that marketing I've forgotten the name of my only infomercial purchase - it was the cover for your ironing board and iron that let you crank the iron up to high all the time without ever scorching anything and ironed two sides of the fabric at once. It didn't really work. sigh... But about that Rotissierie thing...I'm tempted.
  12. Dear Ruthcooks: I'm not sure what the problem is - but I have a ton of Martha's recipes printed out from the website. Martha has a "printer friendly" feature similar to FoodTV's. I adore Martha, and subscribe to the magazine - but I'm not fond of her cookbooks. I use the website almost exclusively to obtain her recipes. I also find the advanced search capability on her site helpful. I generally search three sites all the time, Martha, Epicurious and FoodTV - I have to give some of the others that FG listed a try (I too have them bookmarked and have never used them).
  13. I have the 120 - it sharpens fairly well - but not to the point of a "wicked" edge as has been mentioned in other threads. I am thinking of sending my better kniifes out instead.
  14. ronfland

    Brussels Sprouts

    I second the vote above on bacon grease. I halve them, blanche them for a short time, drain, sauté them in bacon grease; add red onion or shallot to the pan, then toss them with pignoli and the reserved bacon (crumbled of course).
  15. I am perfectly enamored of Citadelle gin for martinis - not too expensive (about $22) but BEAUTIFULLY flavored (not for the "sharp knife in the throat" types, its herbaceous). When I'm out, I use Sapphire which is always in the house.
  16. After checking out Steve's website, I certainly bow to his genius and will rush right out to get the Fleming book which I do not yet own. If you want an inexpensive first book, I would recommend a book I've had for years, Cakes and Pastries at the Academy from the California Culinary Academy. The CCA publishes a series of "workbook" like cookbooks (I own two, pastry and ice cream - wish I had a few more) that can be great general references for basic techniques (I still dig this out for the pate a choux recipe). I don't know how the book reviewers on this site feel about them, but I like the CCA books for a beginning. You might too.
  17. Tommy: We have one very similar to yours, purchased for the same reason. We have had it for five years and have oiled it regularly throughout ownership. It is just now ready to be sanded, and we use it for EVERYTHING. I only pull out an extra cutting board when I've got a lot of prep going on, and don't want the surface to hold the scent/flavor of onions or garlic (have a special board for that). Normally though, that is taken care of with lemon and salt. I wash mine with soap and water with a hint of anti-bacterial cleaner thrown in and then rinse it well. Mine too is steady despite the wheels - but I don't throw sides of beef around either. I think you might be happy with the "well used" look. Good luck.
  18. I use egg white with a little water to "waterproof" the bottom crust before filling with fruit. I use whole egg with a little milk to brush the outside of the assemble pie before baking - fwiw.
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