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chefjp's Profile

Website: http://www.hellchef.com

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Favorite foods: pasta jambalaya, pulled pork and a muffaletta sandwich!

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The Ten Most Recent Comments By chefjp

From Recipes

Sauced Figs: A Way to Use Old Wine

Very creative & interesting post. I sometimes use this same procedure with sun dried tomatoes. You can then puree the sun dried tomatoes and some mayonnaise along with a little of the liquid from the pot to make a quick salad dressing. chefjp

From Serious Eats

Zuni Roast Chicken Update

Salting the bird in advance & inserting the herbs under the skin is definitely the way to go. Good luck! chefjp

From Serious Eats

Food Bloggers: Going Legit(?) and Entering the Mainstream

I definitely think food bloggers have attained a certain legitimacy in the past year. Whether that's a good or bad thing, only time will tell. I do appreciate the fact that the attention food bloggers are currently receiving will not only change the restaurant critic culture but also provide some relevant hard news reportage as food bloggers focus on the current rash of food safety issues that concern us all. chefjp

From Serious Eats

What's Your Favorite Food Book of All Time and Why?

I think my favorite food book would be NEAR A THOUSAND TABLES: A HISTORY OF FOOD by Felipe Fernandez-Armesto. It's a lively history of food that illustrates the paramount role it has played in the development of our society. chefjp

From Talk

Question of the Day: What's your favorite doughnut style?

I like Idaho Potato doughnuts! chefjp

Responses to Comments by chefjp

From Talk

Question of the Day: What's your favorite doughnut style?

please , can anybody help me, since Hurricane Katrina, I had to relocate up north, i miss my apple fritters soooo much from tastee donuts,
Does anybody have recipe?????????/ thanks

From Recipes

Sauced Figs: A Way to Use Old Wine

I roast fresh figs in balsamic vinegar until the balsamic gets syrupy and the figs are warm. Put this over peppery greens tossed with olive oil. Top with goat cheese and walnuts. Amazing salad.

more recipes

From Recipes

Sauced Figs: A Way to Use Old Wine

I love it, and have made something similar recently, with cinnamon stick, cardamom, a couple cloves, and prunes as well as figs. Goes very nicely with yogurt or over ricotta. But how is it different from a compote, which a friend of mine recently described as "Jewish old lady food"?

From Recipes

Sauced Figs: A Way to Use Old Wine

I do it with pears too...divine on its own, or spooned over vanilla ice-cream ;)

From Recipes

Sauced Figs: A Way to Use Old Wine

I'm trying that the minute I get out of this dorm and have access to a kitchen!

From Recipes

Sauced Figs: A Way to Use Old Wine

I love to make wine jelly with either cheap or leftover wine. Although my recipe calls for an entire bottle of wine, I have also used half a bottle mixed with fruit juice (preferably an unsweetened brand) successfully.

The resulting jelly is great on sandwiches, as a glaze for meats, or spread with cream cheese on Ritz crackers :-)

Dominic
the zen kitchen

From Recipes

Sauced Figs: A Way to Use Old Wine

I am intrigued! Of course, we rarely seem to have left over wine in our household...

From Serious Eats

Food Bloggers: Going Legit(?) and Entering the Mainstream

I see it as the barriers to entry have changed or morphed. Instead of toiling in low-level editorial jobs or knowing someone who knew someone, these people instead used their own gumption to build readership and a voice, which was then noticed.

Arguing whether or not their respective voices deserve to be heard is a another discussion altogether, but one that could — and should IMO (with much more regularity) — be applied to "traditional" media voices as well.

From Serious Eats

Food Bloggers: Going Legit(?) and Entering the Mainstream

I saw the Top Chef episode, and as soon as I heard a food blogger was in the clientele, I was waiting to see who it was.. It was very exciting, and she certainly said in plain English what needed to be said!

From Serious Eats

Food Bloggers: Going Legit(?) and Entering the Mainstream

I'm with you, Ed. As a professional writer (albeit, a technical writer and feature writer for technical professional mags), it's a joy to write about food, recipes, gardening, travel and whatever else I'd like in my true voice.

The reason I started blogging two years ago was to provide a Web space for family and friends to keep track of my adventures without clogging their email boxes with newsletters and huge photos. Since then, my efforts have expanded a bit, but the purpose primarily remains the same.

Which is not to say that I don't like visitors, because I do. It's great when people have things to say about the posts or good advice based on their experience. Plus, their visits give me the opportunity to play hostess, which is great fun. Unknown (and known) visitors also inspire me to improve my writing, cooking/baking, film making, etc.

As far as bloggers going professional goes, I'm very proud of bloggers like Heidi and Clotilde who have published lovely books, and who continue to do their magic on their blogs.

Regarding the Restaurant Girl discussion, it seems that everyone is capable of being a critic. When I want restaurant reviews, I go to online sites that have large communities of users rather than a single blogger (except in the case of your Robyn -- I've eaten with her and trust her judgment). If 8 or 9 unrelated people have positive things to say about a place, that speaks pretty loudly to me.

Getting off my soapbox.

Deb
Here and There
Altered Plates