Comments for gastronomeg.com

Comment on Baking with Technology – a Love Note to my Kitchenaid by dohonyzu

dohonyzu — Fri, 25 Sep 2009 14:46:17 +0000

dohonyzu…

bulging disc pictures …

Comment on Baking with Technology – a Love Note to my Kitchenaid by erecanon

erecanon — Mon, 24 Aug 2009 21:55:30 +0000

erecanon…

Flavor Of Love Hoopz Pic …

Comment on Ratatouille It Is by Carollyn Philip

Carollyn Philip — Sat, 13 Sep 2008 00:31:31 +0000

Meg,

Just finished reading your Ratatouille essay/article/recipe. Am inspired to attempt your recipe this weekend. Enjoyed your writing style, not the least bit off-putting as some food writing has become. I thank Jason for putting your blog on my computer. Also want to try Café A that you enjoy.

Comment on Ratatouille It Is by Carla Aurich

Carla Aurich — Sat, 30 Aug 2008 18:11:28 +0000

Hi Meg, Yes, I’ve gone through similar experiments with cooking the vegetables separately in olive oil or roasting them in the oven. It all depends what mood I’m in and how much olive oil I have in my cupboard. The extra olive oil does add a silkiness to the sauce and in Mediterranean countries they would not think twice about the amount. Perhaps my sister in Turkey will comment on this and the salting of egglant. They all eat lots of olive oil and run around in bikinis into their 70’s looking fabulous.
I soak the slices in salted water for about 10 minutes and rinse.
I also sometimes add some Italian frying peppers for a little bit of heat. Yumm, I have some cooking away on the stove…..thanks Meg,

Comment on Ratatouille It Is by Books and Magazines Blog » Archive » Ratatouille It Is

Books and Magazines Blog » Archive » Ratatouille It Is — Fri, 29 Aug 2008 19:04:13 +0000

[...] Original post by gastronomeg.com [...]

Comment on Ratatouille It Is by Adam Pollock

Adam Pollock — Fri, 29 Aug 2008 18:47:22 +0000

Thanks for the wonderful evocation of food and summer — and also for the equally wonderful ratatouille, of which it was my pleasure to partake. It’s really just right: not too much onion (ratatouille’s most frequent failing), not too much tomato, a perfectly balanced set of flavors, redolent of the hottest season’s cooling end.

BTW, if you don’t know her already, you should chat with Cathy Erway of http://noteatingoutinny.com — you two should definitely establish some link love.

Comment on It’s not so easy being green(s) by BirdsAreOff

BirdsAreOff — Thu, 21 Aug 2008 15:41:57 +0000

If it helps alleviate some of your despair at folks not taking greens, please know that you’ve inspired me to try freezing some for the green-less winter that approaches. I adore winter, with the one exception being no greens. Green on.

Comment on It’s not so easy being green(s) by magpie

magpie — Thu, 07 Aug 2008 17:12:06 +0000

I found your site via the Roxbury newsletter, and I’m intrigued and enchanted.

This is our second year with the CSA; we pick up in Westchester.

This recipe for bulgur and greens sounds great - thanks.

I thought you might be amused by a post of mine on the subject of weeds: http://www.magpiemusing.com/2008/05/weeds-weeds-glorious-weeds.html

Comment on Building a Better Cucumber by Dara

Dara — Tue, 29 Jul 2008 15:21:32 +0000

It does seem strange to talk about how delicious a cucumber can be, but you are totally right about the ones from Roxbury! It’s like tasting a cucumber for the first time — so different about what you can buy in a store.

Comment on Field Trip: Polyface Farm by gastronomeg.com :: Building a Better Cucumber

gastronomeg.com :: Building a Better Cucumber — Thu, 24 Jul 2008 19:10:59 +0000

[...] of the biggest takeaways from my recent visit to Polyface farm was Joel Salatin saying, “Nature’s ability to heal is amazing.” Something [...]