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eG Foodblogs: Coming Attractions


heidih

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Great news - i was gutted your week got cut short, i drove my parents mad with my insistence to cook your ricotta gnochhi one night (they both reckon tehy don't like gnocchi - safe to say they are now converted!)

"Experience is something you gain just after you needed it" ....A Wise man

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Oh sure - you'll be cooking away and we'll be waiting for the server to come back on line! Sheesh. Oh well, anticipation is half the fun they tell me. :rolleyes:

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Pix explanations (from top to bottom)

Gyoza, at Minca

some duck dish at Sripraphai

random shot at Casa Mono

frying hushpuppies at one of the Big Apple BBQ Block Parties -- one of the more dangerous shots I've done because I was very close to bubbling oil

Greenhouse interior at Blue Hill Stone Barns

Pic of Momofuku Ko

Kitchen shot at BHSB

Cod, watermelon, pea shoots -- at Tailor. Taken the first month it opened

Pic of a building overlooking Astor Place and the Bowery

Goat cheese, polenta, black truffle -- at Knife + Fork

Spanish mackerel escabeche, chickweed salad (1 T. extra-virgin olive oil, 1 T. lemon juice, salt, pepper), black olive and scallion relish. Heidi said it was a give-away pic because that fits the "style", I guess, of pix that I shoot in my kitchen ... and if you look closely, my stove is in the background.

Thread will be up later.

Edited by SobaAddict70 (log)
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Acorn squash with walnuts? At work? Is that a Bic 7mm HB mechanical pencil?

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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I am pleased to announce EatNopales as our next eGullet Food Blogger starting this Saturday September 3rd. There is a possibility of an early start tomorrow, so stay tuned.

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Hooray for EatNopales!!! And good for me to guess it on the first photo!

Yeah no kidding!

As to the pics... the Acorn Squash was actually stuffed with Mushrooms, Chorizo & Pipian Rojo (Red Pumpkin Seed Mole) and it was one style of a group of dishes called Ayomole *

The last picture was in Uxmal... I thought I was running in the ball court... a few minutes later I realized it was just a palatial courtyard of the building now dubbed the Nunnery (there is no real rhyme or reason to this name).... the ball court turned out to be quite small & in bad shape.

Ayomole.. is the Nahua word for Pumpkin / Squash Mole common throughout the present day indigenous towns & villages of what was Mesoamerica... i.e., Guerrero, Oaxaca etc.,

The name is really loose.. sometimes it refers to a Baked Squash / Pumpkin filled with Pipian, or cubes of Squash / Pumpkin floating in the sauce, or "tortillas" made of Pumpkin / Squash flesh with Masa or Plantain flesh, sometimes it refers to a Mole that is thickend with Squash / Pumpkin flesh and chiles.

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What a spectacular place to run. I had a feeling that place was Mayan, and shortly thereafter, another feeling that this must be a place of fascinating food.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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So excited to follow along with this one! Bring on the food! Mexico is one of those places that I'd like to go and just spend a month eating...

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

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