― Beth S. (Ex Leon), Friday, 10 November 2006 17:12 (seventeen years ago) link
― rems (x Jeremy), Friday, 10 November 2006 17:51 (seventeen years ago) link
― Beth S. (Ex Leon), Friday, 10 November 2006 18:24 (seventeen years ago) link
Yeah, maybe I should have made sure of this first. 20 minutes into preheating the pot, I go into the kitchen to check on the funny smell--my big enamel pot is fine, but for some reason, the little handle on top of the lid--which is lacquered to look enamel like the rest of it--has melted into the rest of the lid! (If we had batteries for our camera, I would have taken a picture).
Some heavy duty washing and airing out, and the bread is currently in the oven, with foil now standing in for the lid. I'll report how it turns out; if I don't, assume I've been poisoned by toxic melted pot fumes.
― g00blar (gooblar), Friday, 10 November 2006 18:43 (seventeen years ago) link
― Beth S. (Ex Leon), Friday, 10 November 2006 19:25 (seventeen years ago) link
Just tried the bread--it's pretty freakin' great. Crackly crust is fantastic, just superb. The middle is a hair undercooked for my taste; I think this is a result of not preheating the pot because of aforementioned melting, washing, rushing, etc.
― g00blar (gooblar), Friday, 10 November 2006 19:40 (seventeen years ago) link
― lauren (laurenp), Friday, 10 November 2006 20:18 (seventeen years ago) link
― g00blar (gooblar), Saturday, 11 November 2006 16:25 (seventeen years ago) link
― g00blar (gooblar), Sunday, 12 November 2006 19:05 (seventeen years ago) link
― Beth S. (Ex Leon), Monday, 13 November 2006 02:51 (seventeen years ago) link
― g00blar (gooblar), Monday, 13 November 2006 10:47 (seventeen years ago) link
― Casuistry (Chris P), Monday, 13 November 2006 18:32 (seventeen years ago) link
― g00blar (gooblar), Monday, 13 November 2006 19:18 (seventeen years ago) link
And the real news: Harold McGee has a blog. Finding this made me inordinately happy.
― Jaq (Jaq), Thursday, 16 November 2006 21:55 (seventeen years ago) link
Bittman's "Summer Express": 101 Simple Meals Ready in 10 Minutes or Less
― G00blar, Thursday, 19 July 2007 09:54 (sixteen years ago) link
If you can afford the duck breasts, this, our dinner tonight, is pretty awesome. I cut the salad down to watercress, cilantro, and orange.
― G00blar, Wednesday, 16 January 2008 00:10 (sixteen years ago) link
This looks awesome.
― Manchego Bay (G00blar), Wednesday, 26 November 2008 21:31 (fifteen years ago) link
i had an open ravioli with seafood at gramercy tavern, and it was one of the best things i've tasted. very different from this, though, which does look great. i love hen of the woods mushrooms.
― lauren, Thursday, 27 November 2008 01:50 (fifteen years ago) link
http://www.wired.com/images/slideshow/2008/11/gallery_turkey/Spice_Gun.jpg
wired
― czn (cozwn), Thursday, 27 November 2008 22:53 (fifteen years ago) link
Bittman profile in the New York Observer
― Manchego Bay (G00blar), Tuesday, 2 December 2008 23:08 (fifteen years ago) link
Mr. Bittman said he cannot update Fish because so many of the 70 species he wrote about have since disappeared.
this is outrageous.
― lauren, Wednesday, 3 December 2008 15:26 (fifteen years ago) link
he shld update it and tell ppl what fish they can eat then!
― t_g, Wednesday, 3 December 2008 15:32 (fifteen years ago) link
my sister hung out with him last month
― gabbneb, Wednesday, 3 December 2008 15:39 (fifteen years ago) link
Bittman's so good at this shit.
― Gorgeous Preppy (G00blar), Wednesday, 7 January 2009 19:27 (fifteen years ago) link
My mom taught me almost all of those things!
― Abbott of the Trapezoid Monks (Abbott), Saturday, 10 January 2009 23:04 (fifteen years ago) link
Except she uses (and I use) bouillon paste, canned tomato paste (have never seen or heard of these tubes!), and cheapo imitation syrup. Actually my mom taught me a good recipe for coconut-flavored pancake syrup which is YUM.
Had not heard of: pignoli.
Actually my Indonesian friend taught me the rest of the stuff. I wish fish sauce was sold in Las Cruces. :(
― Abbott of the Trapezoid Monks (Abbott), Saturday, 10 January 2009 23:07 (fifteen years ago) link
pignoli is just a fancy name for pine nuts! (I noticed that too; do Americans really call them pignoli?)
― Gorgeous Preppy (G00blar), Sunday, 11 January 2009 02:04 (fifteen years ago) link
my mom calls it pignoli nuts but she always pretends to know other languages too so, blah
he's wrong about bouillon cubes, btw. the rapunzel ones are soft like paste and not too salty. i've never seen tomato paste in a tube either. i really don't trust him about anything anyway!
― Schwwww (harbl), Sunday, 11 January 2009 03:16 (fifteen years ago) link
I've seen tomato paste in tubes, but only in super-fancy stores in big cities. That sensible stuff hasn't reached the hinterlands.
― WmC, Sunday, 11 January 2009 03:40 (fifteen years ago) link
best food blog i know, srsly:http://www.101cookbooks.com/
― Plaxico (I know, right?), Sunday, 11 January 2009 03:43 (fifteen years ago) link
Pine nuts here are called "pine nuts" or "pinons." About two months ago there were people on all kind of freemade stands – "PINONS – $10/bag" Pinon is how they say pine nut in Spanish. It's people that speak Spanish that are selling them. Makes sense!
― Abbott of the Trapezoid Monks (Abbott), Sunday, 11 January 2009 19:35 (fifteen years ago) link
pine nuts make me feel sick, even thinking about them
― Local Garda, Sunday, 11 January 2009 21:10 (fifteen years ago) link
weird!
― Gorgeous Preppy (G00blar), Monday, 12 January 2009 14:00 (fifteen years ago) link
Tomato paste in tubes = all over the UK for as long as I can remember.
― ledge, Monday, 12 January 2009 14:04 (fifteen years ago) link
Only we call it tomato puree.
Eat for Eight Bucks series on SeriousEats is pretty good.
― Leon Brambles (G00blar), Monday, 16 February 2009 00:40 (fifteen years ago) link
Thanks for the link. I made the French onion pasta tonight - pretty tasty!
― lindseykai, Wednesday, 18 February 2009 01:37 (fifteen years ago) link
Oh cool, that looked great. I might have to seek out that tiny pasta to make that.
― Leon Brambles (G00blar), Wednesday, 18 February 2009 08:23 (fifteen years ago) link
yeah not tried any of those yet but that link looks great
― Local Garda, Wednesday, 18 February 2009 15:06 (fifteen years ago) link
this is a little old but i love anything w fergus henderson - http://www.nytimes.com/2009/02/22/magazine/22food-t-000.html?_r=1
― just sayin, Friday, 6 March 2009 13:48 (fifteen years ago) link
a long lunch down the pub in Leeds or Eccles or Poole
Eccles? ECCLES? Has he ever been to fucking Eccles? Jesus wept. There are no long lunches down the pub. There are no pubs. They've all been burnt out.
― Matt, Saturday, 7 March 2009 01:37 (fifteen years ago) link
http://www.oldsalford.co.uk/USERIMAGES/Eccles%20Co-op,%20Centenary%20House.jpg
Eccles, yesterday.
Do love Henderson, though.
― Matt, Saturday, 7 March 2009 01:41 (fifteen years ago) link
Same for Poole, place is a shit-hole full of squaddies, venture out into the nearby countryside maybe. Fergus is cool though, St John may be my favourite restaurant ever.
― problem chimp (Porkpie), Tuesday, 10 March 2009 08:20 (fifteen years ago) link
the atlantic's started up a food section on their website: http://food.theatlantic.com/
― just sayin, Friday, 13 March 2009 14:40 (fifteen years ago) link
Yes, you can make fish tacos.
― f f murray abraham (G00blar), Thursday, 19 March 2009 19:09 (fifteen years ago) link
http://www.nytimes.com/interactive/2012/10/11/magazine/food-and-drink-issue.html
― just sayin, Friday, 12 October 2012 17:22 (eleven years ago) link
well, the op said "good food writing" and i love John's writing (full disclosure: he was our sous chef @ one time and one of the nicest people i've ever met in a kitchen): http://www.jarrymag.com/jarrybriefs/2017/8/22/straight-up-passing-the-state-of-queer-chefs-in-america
― freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 27 August 2017 15:37 (six years ago) link