Comments for cook eat FRET

Comment on the moroccan trifecta by blogtest – Odds & ends

blogtest – Odds & ends — Sun, 14 Apr 2013 22:39:25 +0000

[...] read about the lure of olives, harissa and goat cheese with honey over at Orangette, but it took cook, eat, FRET‘s hearty endorsement to get me to try it last year. And ever since, I’ve gone through [...]

Comment on ceF in vietnam – part 2 saigon cooking class and again, dinner at the night market by ilda

ilda — Sun, 14 Apr 2013 05:55:34 +0000

Great article and nice comments. Glad to read that you have been happy of the result of what you cooked at Saigon Cooking Class!

Comment on mole negro oaxaqueno (and pssst… a contest!) by SippitySup » Chili That Was “Born in the Sauce”

SippitySup » Chili That Was “Born in the Sauce” — Wed, 10 Apr 2013 20:29:36 +0000

[...] athletic enough, to attempt to make a mole sauce from scratch. Itâ€™s an arduous process of seeding, roasting, drying, grinding, mixing, tasting and waiting. Too may steps to go into [...]

Comment on spicy spaghettini with sea urchin and tomatoes by Lamberto

Lamberto — Sun, 31 Mar 2013 15:24:38 +0000

While we’re on the subject of spaghetti, I found that if you are going to use boxed spaghetti and be lazy enough not to make home made real quick, try ‘Spaghetti Rigati’… They have a really nice texture and take on sauce much better. They give a home made feel right out of the box. Claudia, I have not visited in a long time, and I’m a poorer man for it! ; )

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Comment on lamb loin chops with israeli couscous by cialis

cialis — Sat, 08 Dec 2012 22:25:54 +0000

I beg to differ, I find those lamb chops to be very attractive! Hey lamb chops… “How YOU doin’?”

Seriously, though. I LOVE lamb and this just put me in the mood for it. I’ll have to make it soon!

Comment on polenta taragna with lamb by Geciktirici

Geciktirici — Sat, 08 Dec 2012 22:21:59 +0000

Oh Claudia I also agree polenta is a perfect food. Thank you for making me salivate

Comment on foie gras with a miso maple cherry sauce and crispy shallots by planchas ghd baratas

planchas ghd baratas — Thu, 22 Nov 2012 09:28:58 +0000

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Comment on new year’s eve bruschetta by Shabby Chic Rugs

Shabby Chic Rugs — Thu, 15 Nov 2012 09:56:09 +0000

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Comment on spicy spaghettini with sea urchin and tomatoes by stock reports

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Comment on not feeding/feeding by Romertopf Clay Bakers

Romertopf Clay Bakers — Sun, 07 Oct 2012 00:19:59 +0000

Have you tried the actual romertopf bread baker? I’m just wondering if the results are the same. I’ve never done bread before in our clay pot and am curious.

Comment on split pea soup with flanken by Amy Pupino Carbonelli

Amy Pupino Carbonelli — Thu, 06 Sep 2012 21:20:40 +0000

I must say don’t let my last name fool you my BUBBIE, G-d rest her soul, made the BEST tzimmis in town and I loved her REAL POLISH style sweet and sour cabbage. Can’t find that SOUR SALTS anywhere in South Florida. However her split pea soup sounds so much like yours. There was always Flanken in it. What good would the soup be without it. Even though it is 80 degrees outside I’m making this tonight! I remember walking into her kitchen in Rochester, NY and she was making Chopped Liver. I said: Bubbie you can’t use that there’s purple INK on it!….The mark from the Butcher….Put me OFF chopped liver for a while, but the great taste brought me back!Thanks for the memories…..

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Comment on ceF in vietnam – part 8 hoi an by pickjerseys

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Comment on more of the same but different by Carol

Carol — Wed, 25 Jul 2012 21:55:01 +0000

Here’s a fabulous thing to do with Ratatouille – make it a little more tomatoey/saucy and when the veggies are all cooked and all the spices in, make a 4 or 5 “wells” in the mixture and poach eggs in the wells. You now have Shakshuka – a fabulous middle eastern breakfast dish!

Comment on j & j by Paulius

Paulius — Mon, 30 Jan 2012 00:30:34 +0000

and so it began…

Comment on heidi’s lentil soup by Paulius

Paulius — Sun, 29 Jan 2012 15:59:04 +0000

You makin me hungry, lady!

Comment on ceF in vietnam – part 8 hoi an by laura

laura — Sat, 31 Dec 2011 07:11:07 +0000

Miss you and wish you all the best for 2012.

Comment on riffing off of ruhlman by http://www.rockheadphone.com/monster-beats-by-dr-dre-james-23-limited-edition-red-p-54.html

Fri, 16 Dec 2011 13:10:40 +0000

my plants into nothing but shriveled remains. Guess I will have to make a trip to the farmers market for some super fresh squash. Shaved zucch

Comment on split pea soup with flanken by Sue mack

Sue mack — Tue, 13 Dec 2011 21:34:58 +0000

Making this soup and enjoying my own grandma memories. We always had beef flanken in the pea soup. Now that I am a grandma too I must say she was the best cook, and had the smallest and most challenging Brooklyn kitchen!
I just googled pea soup and flanken and found your story. Thanks for sharing, and thanks for the memories.

Comment on the ultimate egg salad by paris turf

paris turf — Sun, 11 Dec 2011 13:36:36 +0000

Good tip. I did it and it worked. Thanks.

Comment on ceF in vietnam – part 8 hoi an by Amy @ Chef Basket

Amy @ Chef Basket — Fri, 25 Nov 2011 16:09:51 +0000

I was in Vietnam for the first time last year and it was truly a memorable vacation. The food, the people and the scenery were just beautiful.

Comment on ceF in vietnam – part 8 hoi an by Kelsey (Happyolks)

Kelsey (Happyolks) — Fri, 21 Oct 2011 11:28:42 +0000

This was so wonderful to stumble upon from 101cookbooks. I traveled alone through Hoi An last fall; rarely have I encountered another who has visited this beautiful coastal town. I had no idea that Bourdain travelled there, but it makes sense, a bit off the mainstream map. It rained through my entire visit, but the poncho a woman gave me on the street never wore out. This is lovely, thanks for all the happy memories.

Comment on ceF in vietnam – part 8 hoi an by Tom L.

Tom L. — Wed, 28 Sep 2011 00:09:24 +0000

WHERE HAVE YOU GONE? That and please come back, ok?

Comment on ceF in vietnam – part 8 hoi an by tracy

tracy — Fri, 23 Sep 2011 02:43:18 +0000

Picture is awesome.
Seems like a perfect trip.
Next time I travel, but also write something to share.