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sonnykilstein

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  1. ume shiso temaki umeboshi onigiri
  2. While the language might seem stilted to some, I wonder what was meant by "over edited." Spencer, you seem to love the cheap shot, but of course you're a country club chef in Memphis. See what I mean? Coulld you put some substance behind that inane remark? I had no problem with the detached way in which Pepin delivered his story. His life was quite exceptional and I was glad to hear his story without being subjected to emotional pleas or poetic embelishments. I found it a good job of reporting. While I had no trouble putting the book down to attend to things I had to do, I was eager to pick it up again each time and finished the book in a few days. Over edited means, to me: simplistic sentence structure and descriptive terms that do not feel as if the author came up with them on his own. When you say detached: I think that detached is part of the problem for me. I know he's a chef and not a writer but this is, after all, a book and not a meal. The stories were related with a minimum of emotion. They felt like a stock that was missing the bouquet garni.
  3. I've thought about it some more. Its that there's no poetry in the style. Not that there always has to be but there needed to be some beauty about the language that just wasn't there.
  4. My opinion of Jacques Pepin is that he is absolutely top notch. His hands create magic. His personality is warm and kind. He has done a lot of teaching about food and he impresses me as a principled person. I just read the book. I wasn't impressed. With him, yes, with the book, not really. The language felt stilted and over edited. I wanted to love it, I just didn't.
  5. I generally like it as I'm quite fond of onions but I always wonder what makes it so crimson and if the color is in any way material to the taste.
  6. I thought it was a good article. Actually one of the better articles in tdg.
  7. sonnykilstein

    Hot food cold

    Sounds like a geat idea. I can see them with perhaps a dipping sauce of aoili. Yum.
  8. sonnykilstein

    Wine collectors

    I found it had some good suggestions.
  9. Well, we can bring her to eGullet for a Q and A soon if thats any consolation. Really? I can't wait.
  10. Many years ago I had a Tupperware egg separater. Boy how I wish I could find one of those again.
  11. sonnykilstein

    Hot food cold

    cold spaghetti marinara cold gelatinous chicken soup cold wiener schnitzl cold roast chicken cold boiled potatoes and sour cream
  12. Gee, I've never heard of nankotsu. Can you tell us more about it?
  13. I definitely go by smell. If it smells good, it probably is good.
  14. I've also experienced the service here to be very good and the food was definitely worth a return visit.
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