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Alex

Twelve years with eGullet

83 posts in this topic

March 2004 here. Didn't see daylight for weeks. Way too much fun reading Bourdain and Bittman (maybe), drinking their way through Cincinnati; Tommy's larb, laab thread... back when it was a wild frontier hive mind. My cooking matured that year and continues to evolve.

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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On 8/31/2015 at 2:04 PM, Franci said:

 

I also spent some time on King Arthur Baking Circle a couple years before joining egullet, also in 2004!

 

So many people I miss: Chufi from Holland, Hathor living part of her time in Umbria part in NY, Foodman, Pontormo. I also miss a lot RRO and too long of a list.

I migrated to eG about a month after you did, also from King Arthur Baking Circle when I became annoyed by a guy who doubted that I had attended Dunwoodie baking school in the '50s - claimed it was a school for men only. I didn't spar with him, didn't answer but he just wouldn't let it go.  A long time friend from SOAR, the old Compuserve online recipe source, suggested I look in on eG and I have been here ever since.

Gifted Gourmet - Melissa was the first to welcome me and I miss her.  Also Fifi with whom I corresponded by email about a lot of off topic things.


Edited by andiesenji (log)
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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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1 hour ago, andiesenji said:

I migrated to eG about a month after you did, also from King Arthur Baking Circle when I became annoyed by a guy who doubted that I had attended Dunwoodie baking school in the '50s - claimed it was a school for men only. I didn't spar with him, didn't answer but he just wouldn't let it go.  A long time friend from SOAR, the old Compuserve online recipe source, suggested I look in on eG and I have been here ever since.

Gifted Gourmet - Melissa was the first to welcome me and I miss her.  Also Fifi with whom I corresponded by email about a lot of off topic things.

 

 

I'm sure glad you found your way here, andie. I have learned so much from you. I have learned never to doubt your word, but it is amazing all the areas you have experience and are conversant in, so I can understand why someone who hasn't taken the time to read your writings (and is also a pompous ass :D) might. His loss, our gain.

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> ^ . . ^ <

 

 

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I was born into a family of "foodies" - a great grandmother who had traveled extensively in Europe, the UK and even to Egypt in the late 1800s and was an avid collector of "receipts."  Not that she ever cooked herself, being a rather aristocratic lady, but she knew how to instruct cooks.

My grandparents who raised me, were adventurous with foods and like to try interesting and even exotic dishes.  Their cook was a Gullah woman from the "lowcountry" and she loved conspiring with my great grandmother in trying some of the recipes she had collected in her travels.  

During WWII there were three Italian POWs who worked on the farm and one had either worked in or owned a "trattoria" in Perugia and taught cook how to make several dishes - braciola was one that became a family favorite.

I was fascinated with food and how to prepare it from the time I was old enough to stand on a kitchen chair and "help" and cook had the patience of a saint because I am sure I was a terrible pest.  But I learned so much.

I have to laugh about a "new" product on the market, "Bee's Wrap" which is cloth coated with bee's wax.  One of my tasks when I was about 8 or 9 was rubbing beeswax into fine muslin that was stretched on frames and then one of the maids would iron the fabric with the wax face down on an enamel counter.  It was used to wrap food.  Now it's a new old thing.

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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@@andiesenji you have had an interesting life and I absolutely love your stories, knowledge and historical information.  It's always a joy to read your posts.

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On 1/10/2017 at 2:52 PM, johnnyd said:

March 2004 here. Didn't see daylight for weeks. Way too much fun reading Bourdain and Bittman (maybe), drinking their way through Cincinnati; Tommy's larb, laab thread... back when it was a wild frontier hive mind. My cooking matured that year and continues to evolve.

 

johnnyd, I sure miss you around here and I'm sure others do too. I love your reports on Maine seafood harvesting. I've learned a lot from you too, and wish you would come back to visit and enlighten a lot more often!


Edited by Thanks for the Crepes (log)
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> ^ . . ^ <

 

 

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5 hours ago, Jacksoup said:

@@andiesenji you have had an interesting life and I absolutely love your stories, knowledge and historical information.  It's always a joy to read your posts.

 

Agreed. I think I'd love to just watch cooking happen sometime to absorb whatever I could. (A large part of how I learned to cook was watching pbs shows back in the day when they'd do things like just televise random lectures and cooking sessions from the CIA. I love to watch skilled people cook, you can learn so much.)

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12 hours ago, Thanks for the Crepes said:

 

johnnyd, I sure miss you around here and I'm sure others do to. I love your reports on Maine seafood harvesting. I've learned a lot from you to, and wish you would come back to visit and enlighten a lot more often!

 

Hey thanks - you've inspired me.  One reason I joined was to shout from the rooftops about the potential of Portland Maine for restaurant development - top quality resources and heavy seasonal traffic.  The town has since exploded so fast it would take days to catch up.  The place is on fire. 

 

Funny though - with all the interesting experiments and cuisine varieties being seriously considered here, my wife, who works downtown, can't get a decent sandwich during her 1/2hr lunch.

 

Anyway, I found this old clipping from the local paper dated 9-7-1997 of me on my floating oyster bar.  Boy, was THAT ahead of it's time...

 

CBRB.jpg

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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