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Win a Free Organic D'Artagnan Turkey
I love shrooms, wild mushroom stuffing and I can buy them at the Farmer's Mkt this weekend!!!
Win a Free Organic D'Artagnan Turkey
Cornbread sausage stuffing with apples
Where Does Your Thanksgiving Loyalty Lie?
My loyalty growing up was for the turkey, cranberry and stuffing sandwich he next day!
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Recent Comments | Response to Comments
Ed Levine's Serious Diet, Week 94: Too Many Chocolate Chip Cookie Taste Tests
Agree with RJ Foodie, the word diet is a 4 letter word to me, just brings up all sorts of bad associations including the word, bad...
Of all the foods, who can blame u for too many C3's........
Go play some squash, drink some water and reset your internal eating barometer....try on some of your old pants and keep Thinner around....
And have a happy T-day!!!!
Win a Free Organic D'Artagnan Turkey
I love shrooms, wild mushroom stuffing and I can buy them at the Farmer's Mkt this weekend!!!
Win a Free Organic D'Artagnan Turkey
Cornbread sausage stuffing with apples
Where Does Your Thanksgiving Loyalty Lie?
My loyalty growing up was for the turkey, cranberry and stuffing sandwich he next day!
Win a Free Organic D'Artagnan Turkey
Going to A T-giving potluck, we don't have a turkey yet...like the brining the turkey info, brining makes all meat taste better and I like parts of James Beard's recipe, particularly the add cognac or madeira to the gravy....cognac or madeira always makes things better but have to buy some of that(or a little of that) too!!!
Win a Free Organic D'Artagnan Turkey
I'm going to a potluck Thanksgiving meal and I am bringing the cornbread stuffing from the Silver Palate, fitting with Sheila Luken's death this year and being the veggie person I have to bring the Brussel Sprouts with bacon, I love BS's but everybody loves bacon!!!
Cook the Book: 'How to Roast a Lamb'
Butterflied leg of lamb on the grill, marinated, red wine, soy sauce, garlic, mint, rosemary and pepper
Healthy & Delicious: Mushroom Risotto
You had me at Mushroom Risotto, I love, love mushrooms and they can be bought year round. healthy, delicious, too!!!!!!!!!!! Thank you for reminding me that as my local green vegetables dwindle, there will always be a great supply of mushrooms and I think this is going high on the Seriously Going to Make This List.....
100 Rules for Restaurant Staffers
I love lists! For those who think there are inconsistencies, they are missing the point, for example, make sure the water glasses are filled(it pisses me off when wait staff or bar tenders intentionally are slow on bringing a water glass or slow to fill up the glass to encourage me to drink more alcohol), but at the same time don't refill them every second.
It boils down to, waiting tables is an art and a profession, there is a fine line between too much and too little...and the really good staff are few and far between even at very top, expensive restaurants(I have experienced the water issue at a top restaurant in Chicago)so when you have a great person serving your table be sure to show your appreciation in whatever way you can.
P.S. I am not in the restaurant business, so this is not a plug, I am in the customer service business and there is a HUGE gap between Great and medicore people, and most of the time the GREAT people don't get the praise they deserve and the mediocre ones get more praise than they deserve...
What's Your Favorite Sandwich?
Leftover turkey, stuffing and cranberry on sourdough, growing up we had them, Upper Crust Bakery on Springs Fireplace Road in East Hampton made them and Starbuck's believe it or not between THanksgiving and New Year's serves it, they call it My Grandmother's Sandwich
Cook the Book: 'New Classic Family Dinners'
As a kid it had to be "American Chop Suey" it was basically hamburger meat, macaroni, tomato paste, onions and peppers.
In Season: Brussels Sprouts
I on the other hand grew up w/a New England cook of a mother who cooked Brussel Sprouts until they were yellow, told us they were good for us and made us eat them, they were bitter, hard and I grew up really disliking them.
Then I bought a stalk a couple of years ago at my local farmer's market,because it looked so funny and I was intrigued. I went home, cut them off and cooked them that night and fell in love with them, they were a totally different vegetable. I parboiled them, shocked them and sauteed them, added some bacon, They were incredibly sweet, almost sugary and soft.
I have some sitting in a bag in my kitchen now, and will try Dan Barber's recipe with the balsamic glaze, sounds yummy!!!!
Ed Levine's Serious Diet, Week 91: Diet Armageddon or Hell Week
Okay Ed, I love what arm1970 said, "you eat for a living..stop being so hard on yourself" and cybercita, "you're eating a lot of stuff that isn't low and beating yourself up about it".
That said, the episode on Top Chef this week pissed me off, they did such a disservice to vegetables and vegans, the product available for the chefs to cook with was such a small selection it got me really, really mad!!! It just stereotyped the issue with vegetables which is not true!!!!!!
So, I don't hear anything about tasting vegetables, farmer's markets, don't get me wrong, I love a good burger(I loved the write-up here on Prairie Grass)..but Ed..quite seriously...what do you expect when all you are tasting is fatty foods....I am all for not dieting and eating sensibly...but if your palate is trained to love fatty foods and that is all you eat, you are going to go back up, up, up....
I seriously love vegetables and more and more each year as I realize how many heirloom varieties there are out there of everything, Nichols Farm here in Chi-town is a magician in terms of what they grow, there are so many different tastes and different vegetables, the world is huge.
So, I am all for not depriving yourself, eating what you love but until you really make a major food shift in taste and start yearning for green things as well as great burgers and don't get me going on Chinese food...I am sorry to be a little stern but as I said I was Seriously pissed off how vegetables were portrayed on Top Chef, and not hearing any vegetables play a role in your eating this week..well..enough said...
Book Giveaway: Mike Colameco's Food Lover's Guide to NYC
To have the money to travel back to NYC and the time while there to get out to Di Fara Pizza in Brooklyn.
'Pastry | Paris' Compares Pastries To Parisian Scenes and Elements
Never thought of Parisian patisseries this way but it is very true!!! that and that the pastry called "Religieux" did look like a fat nun. Paris is itself a piece of art, everywhere you look.
Cook the Book: The Southern Italian Table
pasta, light quick cream sauce, peas, sausage, parmesan
The Food Lab: Perfect Boiled Eggs
Thank you, thank you! This was egg-citing to read because being a food nerd, I did always want to know egg-xactly how to boil the perfect egg. So thank you for shelling out this info!!!
Cook the Book: Pumpkin Baking
Thai spiced pumpkin soup
Did the Internet Kill 'Gourmet' Magazine?
To me one of the key things is that there are no barriers to entry on the internet so there are far more choices for whose blog to read, you don't necessarily need a printed publication to go to as an information source. That said, I work for a highly targeted, very specific niche publication that is also web based but right now has limited distribution. I think there is a place for print. I personally like to carry a magazine or a book for that matter around with me, I like the tactility of newspapers. But I think you hit the nail on the head in your last paragraph, that Conde Nast had no internet strategy. I read the NYT on-line now. I guess the jury is not out yet but they seem to be making progress in the issue of print/internet.
The internet inherently has competitive advantages, low start-up costs, ability to make changes quickly(I see that with the magazine I work on, so much time goes into the production and layout)you take a magazine with the history of Gourmet, I am sure the ability to make changes came at a snail's pace, versus a website or blog and finally the interactivity of the internet, comments sections, polls, the ability to create a web community, all that draws peoples attention and time and interest versus buying a magazine on a news stand.
Finally, I somewhat agree w/ JerryG, I let my nose and instincts guide me as to what I read on the internet and I don't need to spend money to do it. SO it is very sad to see Gourmet shut its doors but change can be hard.
Cook the Book: 'The Craft of Baking'
Eating JoJo's flourless chocolate cake for the first time in the early 90's and runner up basil sorbet in Bali where I was right after 9/11...don't know if it was the sorbet or the fact that I was no where near NYC...
Cook the Book: 'Japanese Hot Pots'
Part of business school I went to school in Niigata prefecture in Japan. It was like being in the middle of Iowa but surrounded by mountains. In the local, little bars, the mamasans would always serve us hotpot food along with beer, the food was never exactly the same. It usually consisted of vegetables, a really great beef broth, and meat. All I can say was that it was very stomach satisfying!!!!!!!
Ed Levine's Serious Diet, Week 86: Is 200 Pounds Out of My Reach?
First of all, I completely don't agree with the charts..BURN them!!! Secondly, what I use is dress size. Are you happy being a 38? Do you fit into all the clothes you want to? For me, I know, no matter what, I will never be a size 4, I am just not meant to be, but my goal is to be a size 6 all the time. I am not quite there yet, secondly, my goal is to finish an ultramarathon(not there) and continue to progress on the Ashtanga Primary Series...(okay, a little on the extreme side I admit but that is me) SO what is Ed? Get yourself to a fitness point you are satisfied with, get to a point clothing-wise you are satisfied with, know you are eating and drinking seriously well and BURN the charts!!!!!!!!!!!!!!!
Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil
Totally agree about pestos, fell in ove w/them this summer!!!! Made a garlic scape pesto that I then used as the base for a sauce...Will try this one!!!!
Ed Levine's Serious Diet, Week 83: Bad Road Food Habits in Chicago
Chicago is a food bounty and fairly easy to get around compared to NYC! I am sad I missed the SE Blackbird event that sounded awesome. Chicago is full of all sorts of food options and I am headed off to the Green City Market today to feed my addiction to arugula... You have made so much progress and to eat healthy without getting compulsive and obsessive weight loss is going to be an up and down street!!!!!!! Glad you enjoyed yourself in Chi-town!!!!!!!!!!!!!!!
Recap: City Flavors Couple-It Feast at Blackbird in Chicago
Darn, sounds like a great event, how could the food NOT be fantastic at Blackbird? I guess I have to pay more attention to the posts here at SE......
Ed Levine's Serious Diet, Week 94: Too Many Chocolate Chip Cookie Taste Tests
I think that maybe this is the right week for this to happen. It's like the team who loses the first game of the season, gets that fire in their bellies, then comes back and blows everyone away. With the holidays coming up, this small slip-up will give you that extra drive to stick to your guns and stay committed like you have for the previous 93 weeks. You've got the one crappy week out of the way, now you have six to show off your new lifestyle decisions!
Win a Free Organic D'Artagnan Turkey
Still a fan of sautéed brussels sprouts with bacon.
Win a Free Organic D'Artagnan Turkey
pumpkin cheesecake
Win a Free Organic D'Artagnan Turkey
cranberry sauceee
Win a Free Organic D'Artagnan Turkey
pumpkin cheesecake!!
Win a Free Organic D'Artagnan Turkey
caramel ceam pie
Win a Free Organic D'Artagnan Turkey
I can't wait until Thanksgiving to try out Provencal Turkey Roast with Riesling! I am sure the recipe will delight.
Win a Free Organic D'Artagnan Turkey
Planned out my Thanksgiving menu today and Perfect Mashed Potatoes are goin' on it.
Win a Free Organic D'Artagnan Turkey
chocolate passion fruit bread pudding!
Win a Free Organic D'Artagnan Turkey
brussels sprouts with bacon
Win a Free Organic D'Artagnan Turkey
Sweet Potato Tarte Tatin
Win a Free Organic D'Artagnan Turkey
So many of them sound great, but I'd most like to try the Pumpkin Pie Brulee.
Win a Free Organic D'Artagnan Turkey
Lidia Bastianich's Apple Strudel!!
Win a Free Organic D'Artagnan Turkey
Perfect mashed potatoes!
Win a Free Organic D'Artagnan Turkey
I thought this was done with, but I haven't tried the Cranberry Sauce with Champagne and Currants yet.
Win a Free Organic D'Artagnan Turkey
champagno-cranberro-curranto sauce. yum.
Win a Free Organic D'Artagnan Turkey
pumpkin cheesecake
Win a Free Organic D'Artagnan Turkey
Cornbread, sausage, and apple stuffing.
Win a Free Organic D'Artagnan Turkey
Pumpkin Brioche Bread Pudding- yummmmmm
Win a Free Organic D'Artagnan Turkey
feeling a little naughty today so i'm gonna switch it up..pumpkin pie brulee
Win a Free Organic D'Artagnan Turkey
Have to be the perfect mashed potatoes. Olive oil and garlic? Is there a better combination?
Win a Free Organic D'Artagnan Turkey
butternut apple cranberry bake
Win a Free Organic D'Artagnan Turkey
CHIPOTLE MEATBALLS
Win a Free Organic D'Artagnan Turkey
Potato Leek Au Gratin
Win a Free Organic D'Artagnan Turkey
brussel sprouts & bacon
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About Jbout
Location: Chicago
About: I was a plongeur at Peter Kump's Cooking School in the 90's while I was getting my MBA and he was still alive...From that point on I loved France, the quality of ingredients used and great restaurants.
Favorite foods: French breads, pates, cheese, wine, chocolate mousse..
And funny now also wheat grass, arugula and spinach...
I need to have a 50/50 of the bread/cheese and the veggies
Last bite on earth: foie gras with a chateau neuf de pape

Agree with RJ Foodie, the word diet is a 4 letter word to me, just brings up all sorts of bad associations including the word, bad...
Of all the foods, who can blame u for too many C3's........
Go play some squash, drink some water and reset your internal eating barometer....try on some of your old pants and keep Thinner around....
And have a happy T-day!!!!