Comments for cook eat FRET http://www.cookeatfret.com Thu, 21 Aug 2008 00:03:51 +0000 http://wordpress.org/?v=2.3.3 Comment on clafouti and an open apology to eric ripert by MangerLaVille http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4610 MangerLaVille Wed, 20 Aug 2008 21:57:29 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4610 How many cookbook authors and chefs I would like to write letters to...so many. But most of the time they are rants. And then I realized it is my fault. How many cookbook authors and chefs I would like to write letters to…so many. But most of the time they are rants. And then I realized it is my fault.

]]> Comment on clafouti and an open apology to eric ripert by Lauren http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4609 Lauren Wed, 20 Aug 2008 20:35:43 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4609 That is hysterical! Though not as funny as when you poured your earl gray tea into a random cake recipe. At least it looks pretty! That is hysterical! Though not as funny as when you poured your earl gray tea into a random cake recipe. At least it looks pretty!

]]> Comment on clafouti and an open apology to eric ripert by patsyk http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4608 patsyk Wed, 20 Aug 2008 19:46:21 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4608 I hate having to buy a big container of something just for a small amount... but, when it comes to baking it generally is worth it. Bummer that yours didn't turn out. I did enjoy reading your letter to Eric Ripert! I hate having to buy a big container of something just for a small amount… but, when it comes to baking it generally is worth it. Bummer that yours didn’t turn out. I did enjoy reading your letter to Eric Ripert!

]]> Comment on chitarra con bottarga by Julie http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4607 Julie Wed, 20 Aug 2008 18:30:29 +0000 http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4607 OK, I'm ordering this sooner than later. Also wondering about tuna vs. mullet. OK, I’m ordering this sooner than later. Also wondering about tuna vs. mullet.

]]> Comment on clafouti and an open apology to eric ripert by Julie http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4606 Julie Wed, 20 Aug 2008 18:15:44 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4606 Does it make you feel any better that the picture of your clafoutis was better than the picture of his clafoutis? Does it make you feel any better that the picture of your clafoutis was better than the picture of his clafoutis?

]]> Comment on clafouti and an open apology to eric ripert by christey http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4605 christey Wed, 20 Aug 2008 17:45:48 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4605 oh no! heheh but it does look really really good... oh no! heheh but it does look really really good…

]]> Comment on clafouti and an open apology to eric ripert by arundathi http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4604 arundathi Wed, 20 Aug 2008 17:22:23 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4604 Just made this yesterday. Fabulous!!! Do try it again with the half and half - its soooo worth it! Just made this yesterday. Fabulous!!! Do try it again with the half and half - its soooo worth it!

]]> Comment on clafouti and an open apology to eric ripert by Kim http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4603 Kim Wed, 20 Aug 2008 17:08:41 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4603 Claudia, you are a scream. I drink my coffee black as well, but being that I am working hard on this Southern thing-I always have heavy and 1/2 and 1/2 on hand. Zipping jeans, heck- seeing that I am in my 50's, I am always trying to get mine up over my hips. You need to really make things up to Eric and make another Clafoutis, because frankly I don't think he will forgive you unless you do. Claudia, you are a scream. I drink my coffee black as well, but being that I am working hard on this Southern thing-I always have heavy and 1/2 and 1/2 on hand.

Zipping jeans, heck- seeing that I am in my 50’s, I am always trying to get mine up over my hips.

You need to really make things up to Eric and make another Clafoutis, because frankly I don’t think he will forgive you unless you do.

]]> Comment on clafouti and an open apology to eric ripert by Diana http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4602 Diana Wed, 20 Aug 2008 16:09:52 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4602 Hooray for black coffee! I give myself a treat when I buy half-and-half just for a recipe, just to use up the rest: rich iced coffee and killer white russians. Hooray for black coffee! I give myself a treat when I buy half-and-half just for a recipe, just to use up the rest: rich iced coffee and killer white russians.

]]> Comment on clafouti and an open apology to eric ripert by Kitt http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4601 Kitt Wed, 20 Aug 2008 15:53:49 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4601 Wouldn't it be nice if some ingredients were sold in the tiny quantities we needed? But getting extra cream is never a hardship for me; I can usually come up with some way to use the rest of it, if only adding it to my scrambled eggs, or even making ice cream. If you walk to the store to get it, you can tell yourself you're being virtuous, too. Wouldn’t it be nice if some ingredients were sold in the tiny quantities we needed?

But getting extra cream is never a hardship for me; I can usually come up with some way to use the rest of it, if only adding it to my scrambled eggs, or even making ice cream.

If you walk to the store to get it, you can tell yourself you’re being virtuous, too.

]]> Comment on clafouti and an open apology to eric ripert by cookiecrumb http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4600 cookiecrumb Wed, 20 Aug 2008 15:45:27 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4600 It LOOKS good. It LOOKS good.

]]> Comment on clafouti and an open apology to eric ripert by Robert http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4599 Robert Wed, 20 Aug 2008 14:35:50 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4599 Fret, Grandma smiles...... We found cans of evaporated milk hidden in every possible nook of the cupboard........ Fret,

Grandma smiles……

We found cans of evaporated milk hidden in every possible nook of the cupboard……..

]]> Comment on clafouti and an open apology to eric ripert by jim voorhies http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4598 jim voorhies Wed, 20 Aug 2008 14:11:24 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4598 his version does look a little fluffier and cheeriere, but ten he used raspberries. i learned the hard way that you have to have the fat content for things to work sometimes. You can't make alfredo sauce with 1% or 2% or whole milk either. his version does look a little fluffier and cheeriere, but ten he used raspberries. i learned the hard way that you have to have the fat content for things to work sometimes. You can’t make alfredo sauce with 1% or 2% or whole milk either.

]]> Comment on the remarkable bundt pan by Hillary http://www.cookeatfret.com/baking/2008/08/07/the-remarkable-bundt-pan/#comment-4587 Hillary Tue, 19 Aug 2008 21:00:22 +0000 http://www.cookeatfret.com/baking/2008/08/07/the-remarkable-bundt-pan/#comment-4587 Whoa cool! I want that bundt pan now. So then, when it's made, you just cut down where the top is a different level? Whoa cool! I want that bundt pan now. So then, when it’s made, you just cut down where the top is a different level?

]]> Comment on the remarkable bundt pan by lydia saucepan http://www.cookeatfret.com/baking/2008/08/07/the-remarkable-bundt-pan/#comment-4585 lydia saucepan Tue, 19 Aug 2008 17:27:49 +0000 http://www.cookeatfret.com/baking/2008/08/07/the-remarkable-bundt-pan/#comment-4585 wowsers! I love the focus and the uneven slices in that first photo so much it makes me feel a little bit woozy. beautiful btw - i made your veal involtini recipe the other day for a dinner party and guests were suitably smitten with it so thank you! wowsers! I love the focus and the uneven slices in that first photo so much it makes me feel a little bit woozy. beautiful

btw - i made your veal involtini recipe the other day for a dinner party and guests were suitably smitten with it so thank you!

]]> Comment on chitarra con bottarga by Anthony B. http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4584 Anthony B. Tue, 19 Aug 2008 17:13:35 +0000 http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4584 Claudia Bottarga. Excellent. AB Claudia

Bottarga. Excellent.

AB

]]> Comment on chitarra con bottarga by Becky and the Beanstock http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4582 Becky and the Beanstock Tue, 19 Aug 2008 14:26:34 +0000 http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4582 The bacon of fish? Woohoo!!! As a pescetarian, I'm always jonesing for a little bacon.... It will be the new sushi glow. The bacon of fish? Woohoo!!! As a pescetarian, I’m always jonesing for a little bacon…. It will be the new sushi glow.

]]> Comment on chitarra con bottarga by melissa http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4579 melissa Tue, 19 Aug 2008 04:35:55 +0000 http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4579 along? a loooong. Keee-rist. along?

a loooong.

Keee-rist.

]]> Comment on chitarra con bottarga by melissa http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4578 melissa Tue, 19 Aug 2008 04:35:24 +0000 http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4578 OK, bottarga is one of those items that has been at the top of my list for along time. The top of my recipe list = ingredients I want to use at some point, but don't have a recipe in mind. Thanks for the info and for the praise for this bacon fish. It makes me more motivated to incorporate it. P.S. I loved your comment heheheh. I've seen no less than 3 examples just today. *Banging head on desk* OK, bottarga is one of those items that has been at the top of my list for along time. The top of my recipe list = ingredients I want to use at some point, but don’t have a recipe in mind. Thanks for the info and for the praise for this bacon fish. It makes me more motivated to incorporate it.

P.S. I loved your comment heheheh. I’ve seen no less than 3 examples just today. *Banging head on desk*

]]> Comment on chitarra con bottarga by Samantha G. http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4575 Samantha G. Tue, 19 Aug 2008 03:25:14 +0000 http://www.cookeatfret.com/pasta/2008/08/16/chitarra-con-bottarga/#comment-4575 I found you on a bottarga search. Great information and pictures. I'll be checking back. Your blog is excellent. I found you on a bottarga search. Great information and pictures. I’ll be checking back. Your blog is excellent.

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