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Posted

Dr. Andre Batch finds the last place he'll ever eat in . . .

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Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Posted

Oh my goodness. Poor, poor Dr. Batch. I must say one feels simply drained, exhausted, spent, shall one say, after reading of his travail -- and, one assumes, this is only his most recent travail. Poor Dr. Batch. One wonders how he manages. Perhaps we'll get greater insight from future installments.

Priscilla

Writer, cook, & c. ●  Twitter

 

Posted

So too do I hope the good doctor will provide us with many and varied future installments, but I'm hardly sanguine. As you might imagine, he has a bit of difficulty meeting deadlines, and the mechanics of editing and production are anathema to him.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Posted

Some things he didn't eat - his medicine!

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Posted

Dr Batch is a bit of an enigma really. His correspondence is erratic and quite unpredictable, and, as it is highly unlikely that he will appear on these boards in person, we will just have to make of it what we can.

I have an uneasy relationship with him, and I can't honestly say that I particulary look forward to his visits, but I know that our paths will continue to cross.

Posted

Methinks he's Andy's alter ego. :biggrin:

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

Posted (edited)

Very weird, I did not get it much either. BTW refering to him as Dr. is a little creepy in a Hannibal Lecteresque kinda way.

Elie

Edited by FoodMan (log)

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Posted

The weasels are on the menu.

"Tea and cake or death! Tea and cake or death! Little Red Cookbook! Little Red Cookbook!" --Eddie Izzard
Posted

There there. Just sit right down and have a nice cup of tea. Isn't that better? You'll be right as rain.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Posted

Two words... sick puppy.

I can't wait for the next installment.

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

Posted

Oh, Lordy. This was the very first thread I read since an unscheduled absence. I appear to have channeled H.P. Lovecraft in my machine! Someone please assure me this is not a lingering flu effect....

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