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Natalie Sztern
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I call soup like this when I make it: Stone Soup (from the children's story) Can soup ever be bad?
Toggle Commented Feb 8, 2010 on Made-Up Minestrone at The Amateur Gourmet
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Really? Six years... I must say tho, after all I have read and I read it all...I agree that the El Bulli post sticks in mind mind as one of the best all around posts I ever read online...possibly because of the mood I was in or the humour and earnest way it was written...it was FabULous...
Toggle Commented Jan 19, 2010 on 6 Years at The Amateur Gourmet
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Adam, this post could - should win you an award. This is the best post I have seen on any of the food blogs I read. Truly outstanding in every aspect of photography to description.
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well Bob came to my rescue, again, and now I must say I understand the errors i made: it was the gristle...BUT I will Never Never buy pre-made hamburger again. I am a convert now and even if I spend an afternoon grinding and then freezing...NEVER will buy hamburger meat that i did not grind myself, again. These were more than delicious, more than scrumptious; and even more interesting is that less individual burgers were eaten because each burger was so dense with meat.
Toggle Commented Aug 16, 2009 on Hamburger Technique at ruhlman.com
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Michael, pls don't let this post be in vain....i did hamburger BUT so much trial and error: first i have the KA grinder and bought pot roast with what i thought was a good content of fat. Could be gristle tho BECAUSE i refrigerated the devices to get cold, as well the meat...cut into 1 inc cubes and three times the fat would get caught in the big holes....had to undo the device three times to clean the holes cause they were clogged. WHAT DID I DO WRONG? was it the meat? was it indeed gristle because to me it was fat and if fat then why did it get clogged? Meanwhile I do have hamburger meat but there is no way I am putting it thru twice...and i had to cut off all the fat/gristle... YOU MUST tell me what I did wrong...please..please don't ignore this - btw the good thing about all this is that I actually got my hubby in to help out he was so impressed with me as well he cut the meat so all I got was meat and no white whatever....
Toggle Commented Aug 16, 2009 on Hamburger Technique at ruhlman.com
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I got goose bumps reading this post
Toggle Commented Aug 10, 2009 on Barcelona, A Reflection at The Amateur Gourmet
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ABsolutely FAbulous post...
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I moved on Aug 3 and my kitchen was just finished with the last of the caulking last night at midnight...still cleaning....and the stress has me eating so much I probably won't even fit into my clothes if i ever find the boxes they're in
Toggle Commented Aug 7, 2009 on Moving House at The Wednesday Chef
i gotta say that I find Food Detectives on FN quite informative in a lot of their segments.
Toggle Commented Aug 5, 2009 on Julie & Julia, Foodie & Cook at ruhlman.com
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I hope the answer is not in pressuring Nobu Matsushta into reluctantly removing blue-fin tuna from his menus; I think he should stand his ground; because if he doesn't hear it now as it crumbles; he will soon find himself treading very deep waters from whence he might not recover. Why such a reknowned and revered chef and restaurant owner has to wait till the presses run stories like this, amazes me for the complete lack of foresight on the actions he takes and for the ramifications of these actions - it's absolutely stupefying in an industry where the sustainability of food is what this industry is built upon and the raison d'etre of its existence.
Adam do u know why Food2 videos cannot be seen in Canada?
Toggle Commented May 4, 2009 on Omelet Smackdown at The Amateur Gourmet
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