Comments for Foodists

Comment on Cucumber Raita by MOHAN

MOHAN — Mon, 07 May 2012 04:04:04 +0000

WHAT IS PURPOSE OF RAITHA.
PLEASE SENT IT TO MY MAIL ID.

Comment on “What’s a smorgasbord mommy?” Memories of Frank Baker’s Attic by Bruce Wyder

Bruce Wyder — Sat, 28 Apr 2012 16:26:39 +0000

I came across this on the web quite by accident. I was the first Maitre D’ at the attic. It indeed was a fun and very busy place to work. Everything I had learned at school and previous jobs, I had to forget as the table set ups, everything had to be different, it was Frank’s way. I was very lucky to have worked with Frank Baker and Charles Evans. We had many well known people as guests. This all took place commencing in June of 1968, we had a couple of “soft” openings, then we thought we would have a rest, the first Saturday night we did 300 people in a restaurant at that time designed to do 100, it was later expanded. I am sure there are other people arround that remember the Attic

Comment on Cook Beets in Foil, Not Water by Laurie Norton

Laurie Norton — Sun, 22 Apr 2012 13:32:09 +0000

This sounds awesome!!
I will be trying this out today!
Thanks for sharing your tips!!!

Comment on Contest: You scream, I scream, we all scream for… by Rita

Rita — Thu, 19 Apr 2012 05:51:41 +0000

I used it as a starter for some home-made yogurt and it was awesome.

Comment on The French are coming! by Helen Fernandes

Helen Fernandes — Sun, 08 Apr 2012 21:44:24 +0000

Hi April, thank you for taking the time to read my post. You do a wonderful job. The chocolate croissants were some of the best I have ever tasted and the flavours of poached egg salad with Lyonnaise dressing still linger in my mind. I can’t wait to come up there again this summer and have it all again. I look forward to meeting you!

Comment on The French are coming! by April

April — Sat, 07 Apr 2012 22:51:03 +0000

I am 1 of the 2 Pastry Chefs @ Patisserie, Thank you so very much for your delightful post. I am glad you were able 2 taste all the pride that goes into our food.

Comment on The Offal Truth by Ethelyn Raddle

Ethelyn Raddle — Tue, 03 Apr 2012 22:19:24 +0000

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Comment on Where do you find Lactose Free Yoghurt? by llong

llong — Wed, 28 Mar 2012 01:10:30 +0000

I have found that cheddar that has been aged at least two years and has simply milk, and rennet in it (no added milk solids) is tolerable to my lactose intolerant system. President’s choice makes a cheese like this. As for ice cream, I make the following recipe and my family who can eat any and all dairy claim it is better than their ice cream

1 can coconut milk
1 cup sugar
1.5 cups frozen berries

place all in the food processor and puree until smooth. freeze over night. Decadently delicious!

I am also gluten-free which makes shopping complicated

I have tried goats milk yogurt and it is tolerable but goaty. I just found the Biobest yogurt and have not suffered any side effect from it.

Generally I drink almond milk but have learned to make my own

Soak 1 cup almonds overnight in enough water to cover them. In the morning put these in the blender and add several cups of water (alter the amount to your tastes) Strain the product through cheese cloth. The strained out remainder makes a nice breakfast cereal – sort of like a muslei type cereal but with no trace of gluten :)

Comment on The Sunday Sauce: Neapolitan Ragu & Braciole by Dave

Dave — Sat, 24 Mar 2012 09:42:03 +0000

Glad to be of service, Jill. Enjoy.

Comment on The Sunday Sauce: Neapolitan Ragu & Braciole by Jill Andrews

Jill Andrews — Sat, 24 Mar 2012 09:21:47 +0000

Hi from Southern California. Just watched an episode of Anthony Bourdain in the Naples area, where he had been invited to someone’s home, where the mother cooked a Ragu. It looked so good, we tried to kept trying to stop the video, to try to identify the ingredients. We decided to Google it, and came up with your recipe on Foodists. Thanks so much for your wonderful recipe and photos.
Last year we visited the Amalfi coast and Naples, and had some great food. Look forward to trying your recipe!

Comment on Meeting Our Lambs at Cutter Ranch by kim dailey

kim dailey — Fri, 23 Mar 2012 20:16:08 +0000

Who can I contact about one of these beautiful photos? actually the 3rd one down “peering through the fence” I would love to get a poster size print made of this for my wall.

Comment on Throwing dip into the seasoning mix by Jenn

Jenn — Fri, 23 Mar 2012 18:14:42 +0000

I like that there’s low sodium, I too found that I was used to the store brands that had way too much sodium & things in their broths etc. & I found I wanted to add it in my Epicure ones, but you can season with garlic and lime or lemon, things like that instead of salt to add flavour you feel you’re lacking from the salt being missing…

I use the dip mixes to season, it’s not really a dip mix its a spice blend to make dips out of but are versatile for cooking. Try the Bruschetta mix on chicken when booking, or the vinegrette for pasta etc…it’s delicious! I really like Epicure :)

Comment on Les Faux Bourgeois’ “Dude Guru” Does It Again With Che Baba by Raphael

Raphael — Fri, 23 Mar 2012 02:07:03 +0000

I have never been to Che Baba. Although I would like to, for the following reasons I never will. I was reading this review and I couldn’t help but laugh! The article could not be more misinformed. First, anyone who knows Scott Cohen’s work can only know that he is the aesthetic behind this project as well as Les Faux. Mr.Cohen is also responsible for the look of Nuba (downtown, 3rd) Gastropod, Nook and Pronto. Scott Cohen IS varnished plywood, 60′s roadside cool. Mr. Gagnon was a contractor and the projects he has overseen by himself i.e Outpost cafe certainly lack the expertise that is evident when Mr. Cohen is involved. It should also be mentioned that the concept of eatery/yoga is not his either but that of his rarely mentioned (ex) girlfriend who is co-owner along with her family and some silent partners. She had been working on the concept long before Mr.Gagnon came on the scene. Although he has previous experience with restaurants, this was her dream. Then there is the fact Marta Pan ( who I have never met) created the menu/kitchen and was fired shortly after opening, only goes to show for Mr. Gagnon’s total lack of respect for the people he works with. What makes Mr. Gagnon a good business man? He partners smartly, with other brilliant people then takes the credit for it. I wish them the best but I hope that Mr.Gagnon learns how to share better. It’s a small town DUDE!

Comment on Contest: You scream, I scream, we all scream for… by Ben Garfinkel

Ben Garfinkel — Thu, 22 Mar 2012 18:15:56 +0000

Congratulations to @avalen1, winner of our @libertecan Liberty Yogurt contest. Contact us with you deets and we’ll send it out!

Comment on Weekly Wine Picks by Mat F

Mat F — Thu, 15 Mar 2012 22:09:21 +0000

@Mark,

Also, our neighbours down south might be in a race to catch up with the level of taxes on our booze. See this article: http://www.nytimes.com/2011/09/29/us/alcohol-laws-eased-to-raise-tax-money.html?_r=3

Excerpt: “Twelve states have raised taxes on alcohol or changed alcohol laws to increase revenue, including Maryland, which in July pushed the sales tax on alcohol to 9 percent, from 6 percent — the first such increase in 38 years and one that is expected to bring in $85 million a year.”

Also, thanks for the list team! Going to try some of these out.