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pourgirl

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Chocolate Chocolate Teacake From 'Huckleberry'

Wow, I had to make this IMMEDIATELY. It's now cooling on the counter, and my only observation is that maybe grease and flour/cocoa powder the pan. The cake stuck a bit to my old (non-non-stick) loaf pan simply greased. But that gave me a layer of crumbs to scrape off, and the flavor is fantastic. Looking forward to dessert!

Win a Copy of 'A Change of Appetite'

Cellophane noodles in an Asian-ish salad

Bake the Book: The Model Bakery Cookbook

Classic English baked goods - crumpets, scones, tea cakes...

Alinea and 'Babygate:' Should Babies Be Allowed in Fine Dining?

I agree with @dashofginger. Why didn't the restaurant manager/chef/somebody step up and deal with the problem?

People who've paid dearly for a dinner out shouldn't be expected to also police the dining room and enforce normal standards of behavior for other diners. That's part of what you're paying the restaurant for - the atmosphere.

Is there some fear on the part of restaurateurs that they'll face legal sanctions if they have to ask someone to leave?

Staff Picks: What's Your Recipe Deal-Breaker?

Anything with a weird yield - 14 muffins, 12 cookies (after I eat some dough, it's only going to be 9 or so, and who wants to waste time with that?)
Anything that involves baking at 475F or higher. It always burns, no matter how short the time.
And ditto on the snippets of herbs. If I had a garden in Provence I'd love to go out and clip a sprig of thyme and some marjoram. But buying those little supermarket packets just means I end up with forgetting them until they're little blackened blobs in the back of the fridge.

Ed Levine on Roy Choi's 'L.A. Son:' The Best Contemporary Food Memoir of 2013

One of the best books of the year. I've never liked LA but Choi writes about it such an affectionate, intelligent way that I want to go back. And of course try his food.

Classic Chicken and Wild Rice Hotdish From 'The New Midwestern Table'

Just put this in the oven and it smells GREAT! Took me more like 40 minutes of prep what with cleaning and chopping leeks etc, but I did add some mushrooms too. Peas would be good too. Also I added a little Worcestershire sauce cause I like that little zip. So just waiting now....

Gift Guide: Our Favorite Food-Centric Books of the Year

My favorite from this year was "LA Son: Roy Choi." Great recipes, great stories stylishly told.

Bake the Book: Seriously Bitter Sweet

Flourless chocolate cake with a ganache glaze

Snapshots From Harvest in the Finger Lakes, NY

Thank you, what a great look at the Finger Lakes and their wines. Made me homesick.

Kirkland Scotch

Thanks @Cybele, a useful discussion. I think I'm gonna go for it, definitely pricey but an early Christmas present for me.

Tips and Tricks for Making Smoothies, No Recipes Required

What a great guide. I love the cooked oatmeal trick, will try it tomorrow.
On blenders - how about stick blenders? Powerful enough?

The Food Lab: How To Make The Best Fajitas

This sounds great, but can it be done without a grill? Broiling maybe? Or searing in a hot cast iron pan on the stovetop?

Kale and Cabbage Gratin

I appreciate that you're trying, but kale and cabbage? Baked? Together? Blech.

A Short Introduction to Afternoon Tea in London

Seconding the Huntington Garden tea - and it's all you can eat!!!
Re London, does Fortnum and Mason still do tea? I have happy memories of that one.

Why do grocery store cashiers 'throw' my food?

I know what you mean, and I used to read that careless toss as contempt for me and what I was buying. Now I don't take it personally, just see underpaid people in a rush. But I do look for cashiers who are reliably pleasant and professional, and try to avoid the sullen ones who could care less.

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