Topic of Great eG Forums Topics

[docsconz]

Another necessary inclusion to this log is Chocolate Desserts by Pierre Herme, Let's go!. This is eGullet at its best.

[Chris Amirault]

I nominate a new member of the hall of fame: chiantiglace's whipped cream demo. Who knew?!?

[Chris Amirault]

A new nominee: The astonishing "Adopt a Prosciutto" thread, which has reached its first- (and last-?) year climax.

[transfattyacid]

gotta be this one Charlie Trotter Superdud (a long review), Dinner at Charlie Trotter's 10/31/03 thread started by adrober , who has a point don`t you think ?

also on this thread look out for " project " who`s post`s are a stroke of genius.

and a close second it`s this one eGullet Q&A with Fergus Henderson i`ve had the pleasure of meeting fergus a few times , Well i did use to use st john as my local .

you can hear fergus`s voice in his replies , a quite charming thread .

editted to add clickable inks

Edited August 29, 2005 by transfattyacid (log)

[John]

I love all of the hot dog threads.

[Chris Amirault]

and a close second it`s this one eGullet Q&A with Fergus Henderson i`ve had the pleasure of meeting fergus a few times , Well i did use to use  st john as my local .

you can hear fergus`s voice in his replies , a quite charming thread .

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I really agree with transfattyacid. That Q&A is actually moving to me; I feel as though I'm listening to a conversation with a remarkable person who happens to care deeply about cooking and eating. Nose to Tail, truly a wonderful book, has much the same voice.

I envy you your proximity, tfa! I've never had the chance to eat at St. John, sadly, but feel grateful for Chef Fergus just the same, which is a testament to that book and thread.

[divalasvegas]

From my not so long ago days as a lurker, I have fond memories of reading many threads, but in the particular the posts in this thread over and over again. Amazing what people have endured at the hands of others. While this entire thread is something to behold, I believe in cutting to the chase so I direct you to the post by Katherine which is probably the most simultaneously funny, disturbing and poignant thing I've ever read on eGullet.

Worst Meal At Someone's Home.... page 3, post #66

[Chris Amirault]

I've got another one: the Studio Kitchen thread detailing the marvel that is Shola Olunloyo's remarkable apartment restaurant. Makes me want to jump on SouthWest and take that $39 Providence-Philly OW bargain flight just for the night.

[Pan]

I trust you all are still reading the foodblogs? Too many great ones for me to feel right about singling out one over another, though I do have my favorites. Also, the cookoffs and of course the Dinner! thread are evergreens. (Some really excellent stuff on the Breakfast thread, too.)

But those of you who don't frequent the China and Chinese Cuisine forum might not have been looking at the Home Cooking Series threads that hzrt8w has started, with great step-by-step photos of Cantonese dishes he's been cooking. So far, no-one has posted anything that gives links to all of them, nor have links to earlier ones been posted in later ones, and "Home Cooking Series" appears only in the subtitle, which makes it difficult to search for each thread except to go to the China forum and do an "Edit - Find" for "home cooking" (which works OK as long as the threads remain on p. 1), but here for your convenience are links to the threads in the series at posting time:

Pictorial: Fish Cakes with Sa Cha Sauce

Pictorial: Soy Sauce Chicken

Pictorial: Stir-fried Bitter Melons, foo yu

Pictorial: Steamed Chicken with Mushrooms

Stir-fried Mustard Greens w/ Salted Fish

Look for more installments of the Home Cooking Series in the China and Chinese Cuisine forum.

Another great thread with wonderful photos is the one Adam Balic started and has posted copiously to, on Greek Food Images, Hydra.

For another of Adam's wonderful ideas, with notable participation by several others, have a look at Fish and other seafood, Images and discussion, which is already four pages long.

[Pan]

Newer great thread started and with a bunch of photos by Adam Balic:

Lithuania Food Images

Also, this thread has links to all of hzrt8w's Chinese Food Pictorials (of which there are already several more than there were when I last posted to this thread).

Also, I can't help mentioning that among all the great foodblogs, the latest one, by Chrisamirault, was one of the best.

[M.X.Hassett]

Also, the cookoffs and of course the Dinner! thread are evergreens. (Some really excellent stuff on the Breakfast thread, too.)

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Please do not forget the Dinner II thread .

Plus the Doug, Mariani(spl), and diva review threads if you like to ruberneck

[Pan]

Have a look at this thread:

Chinese in Vancouver

Even if you have no plans to visit Vancouver, you can just look at the pictures. In particular, what great stuff canucklehead has posted! And after looking, you'll probably want to go to Vancouver.

And it's really high time that someone put a link to the thread on Dutch Cooking, on which Klary has been posting so many fascinating, delicious-looking things, with background.

[Chris Amirault]

Oink. The genius of excessive pork, with photos. Daniel throws down the hog gauntlet.

[Pan]

Have a look at this absolutely fascinating thread:

Submarine Cuisine

[bleudauvergne]

I just rediscovered Pim's eG foodblog.

CLICK

Memories.

[fifi]

If you haven't seen it, Chufi's topic on Dutch cooking is nothing short of amazing.

[dockhl]

For me, the multiyear, multipage photo and delicious description encrusted

French Laundry Thread just keeps getting better and better.

Such fab photos to help us visualze that menu, such educated palates to give us a glimpse at what is good, and not as good (I don't dare say BAD ! Not possible!)

Someday, after the kid is out of college (4th year of 5, wants to get her phD.....how can I say no?)

[BubbleheadChef]

Have a look at this absolutely fascinating thread:

Submarine Cuisine

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Thanks for the mention, it still boggles my mind, its just my job! I can't begin to pick a single thread as my favorite, but love the whole adventures section.

[rancho_gordo]

For me, the good doctor Sconzo's Culinary trip to Mexico is up there with the best. Great photos and a much better memory than I ever have when I travel.

[snowangel]

This one takes the cake, or the sausage, or the bacon.

No other topic has so inspired me!

[cherrypi]

This was one of the first threads I read when I joined, and I was riveted. There were some mighty interesting people around back then.

Chinese food vs. French, why the Chinese kick French ass...

[Toliver]

My current favorite is:

"The rehabilitation of a failed baker, A progress report" in the Pastry & Baking forum.

Gerhard (gsquared) is a real trooper and is getting some great advice from the world over.

Plus, he has a great sense of humor:

The Artist, Lori, is a fount of useless advice in this endeavour. "Play it some Mozart" she shouted last night, giggling like train. As a person attempting to apply the scientific process, I did not find it particularly helpful. Not the advice nor the giggling....

[Fresser]

This will come as no shock to Pontormo or Moosnsqrl, but the Ladies Who Lunch thread always amuses me.

Now I must go fix myself a cucumber sandwich.

[MarketStEl]

I've got another one: the Studio Kitchen thread detailing the marvel that is Shola Olunloyo's remarkable apartment restaurant. Makes me want to jump on SouthWest and take that $39 Providence-Philly OW bargain flight just for the night.

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Of course, you probably know by now that if you haven't made it down here since then, you're out of luck.

Shola has hung up his toque as an almost-private chef. After a sabbatical in Europe, he's returning to Philly as a private chef.

[Pontormo]

Here's the link for "Ladies Who Lunch" since the one Fresser posted doesn't seem to be working. Credit is due its author, Karen Resta.

Many of my favorites are already stated, and I believe Kevin Dowling has been applauded for his own nerdy New Year's Resolution and subsequent "Year of Italian Cooking". However, I'd also like to draw your attention to the lively debate that ensued on Let's Discuss Italian Ragu.

Edited April 12, 2006 by Pontormo (log)