Serious Eats - seriouseats.com

http://wanderingfoodie.com/2009/24-in-24-dc-400-pm-the-fojol-brothers-of-merlindia/

Video Profile of the Fojols.

Bud = McDonalds

Need I say more?

What about us craft brew drinkers that make our own beer? We definitely have deadlines to meet - when to rack into secondary, when to dry hop, when to bottle or keg, and most important, when to make more beer!

Not everyone is an epicure and that is fine with me. I don't judge people by their beer but I do judge the beer. If you like mass produced American lager, fine by me but I don't want any. If the beer list is nothing but AB/Coors/Miller then I'll have a Diet Coke. Really. If I'm not enjoying my beer then why am I drinking it? But if you are digging on it, have fun.

that was pure giggle :)

Lol! I love that part at the end where Paula is yelling "Wait Conan! Wait!" And squirts this huge dollop of whipped cream on the roll.

Seriously - Plazmaorb - How do you know if her cooking is bad or not? Were you there? You seem to be just a hater of all things - Jay Leno, Paula Deen, and probably anything else that makes someone else happy or even laugh. Get over yourself.

Thank God Jay Leno is out of the Tonight Show now... The Tonight Show is funny again after almost 20 years of pandering and kiss assery from Leno :)
Plus you have to goof around and have fun to cover up how bad Paulas cooking is heh

I am only familiar with the last few years of Gourmet, so I can't speak as to the quality declining, but I really enjoyed and looked forward to the magazine. From what I can see, it was a unique publication - the photography was beautiful, the writing was good, and it had a mixture of ambitious recipes with everyday ones. No, it didn't have the rigour of Cook's Illustrated, or the ease of recipes in most publications. Yes, it may sometimes have focused too much on what was trendy, expensive over more substantive topics. Maybe it ended up looking too much like a travel magazine than a food publication at times. But overall, it was a really excellent magazine that I enjoyed reading all the way through, and it was writing about the culture, history, and traditions behind the food described. I can't think of too many other publications that do this regularly and comprehensively.

i am so sad. not just because i just renewed my subscription for another three years but because the ability to read about of food/food culture/food enlightenment/international food in an intelligent, comprehensive way has gotten much smaller. there are so few good food magazines left (please don't take my la cucina italiana or saveur!!!) or food tv left (you touch my baby jacques pepin, lydia or a few others from the PBS food family - you can take that horrid martha stewart produced show). i hope just like someone recently did w/ vibe magazine that another publishing company sees just how revered and loved gourmet is and saves it. i'm w/ daryn in saying that whoever made this decision obviously doesn't know or understand the real food/food culture-lover or how annoying the dumbed-down bon appetit is.

please don't send me bon appetit and expect me to not beg for my $65 back.

RIP Gourmet.

I, too, am disappointed that Conde Nast has chosen to shut down Gourmet rather than the far-inferior Bon Appetit. While I have been disappointed in Gourmet in recent years, it still surpasses BA in every respect. Guess I'll have to try Food & Wine or Saveur....

I spent over 25 years in magazine publishing. Subscribers, not to worry - by law, magazines have to offer a refund or another subscription of at least equal value to the unused portion of your subscription. However, most magazines will not emphasize the refund, or offer good deals on alternative subscriptions. One of the reasons why publishing groups fold unprofitable publications, rather than try to sell them, is to try to transfer the subs over to other magazines whose circulation is suffering and to whom new readers are increasingly expensive to acquire.

I was a Gourmet subscriber for many, many years, but dropped my sub about 10 years ago. The editorial in the last few years became less and less about food and food prep, and more about travel. And the articles focused more on fashionable destinations and dining - more on spas, celebrity oriented locals - the better to sell traditional Conde Nasty ad niches - cosmetics, fashion, jewelry. I suspect that Gourmet's editorial was crafted to be more attractive to these types of advertisers than actual food advertising, which tends to be less loyal to print and magazines.

When Conde Nast bought Gourmet, they immediately did away with its emphasis on using fresh ingredients - remember the few and far between mentions of "tinned chicken broth" as an alternative, etc.?, They abandoned the magazine's recipe format - including the measurements and ingredients within the preparation details, which was instituted to encourage experimentation. They initially pushed to make Gourmet a more upscale, but typical food magazine, and began including frozen ingredients, etc. The Gourmet I miss is the "real," independent magazine that was owned by a devoted small publishing company that stuck to the magazine's mission.

No word yet on what this means for Ruth Reichl, but I'm certain she won't be unemployed for long. Maybe (I hope) she'll have time to write more books. Wait, what am I talking about. . .I haven't even read her latest book (Not Becoming My Mother), but I will this weekend.

I'm positive the NYTimes will find space for her writing now and then, I'm sure NPR would welcome any bits and pieces from her, but I know a better way for us to get regular benefits from her talent and skills: Let's start a coup and install her as the head of the Food Network. Anyone with me?