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jai
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I have fond childhood memories of family dinners at Clifton's. Best part, then, was not good food but choosing from the treasure chest at the end of the meal. Reading this post brought a smile to my face. Thanks.
Toggle Commented Feb 1, 2011 on Vanishing America at Ruth Reichl
Although I was not so crazy about Key West, I was very taken by St. Augustine and Anastasia State Park. Great Farmer's Market and a cuban cafe to rival any on Calle Ocho in Miami. I think we bought cooked and ate those pink shrimp everyday for a week.
Toggle Commented Jan 15, 2011 on Notes from Paradise at Ruth Reichl
The food revolution is everywhere. I just hope that it sticks and does not become a passing fad like Mexican sandals and day glow paint.
Toggle Commented Oct 13, 2010 on The Changing Taste of America at Ruth Reichl
I have this great old cookbook called A Wolf In Chef's Clothing. It's a picture book for men to use to do the most basic of cooking. There are more illustrations than words.
Toggle Commented Sep 14, 2010 on Old Cookbooks 2 at Ruth Reichl
Even the best miss an editorial flub from time to time. Thought you might want to know about the one in your rib post. "Mash 12 large garlic cloves of garlic" Cheers!
Is it me, or is there a piece missing from the article. There has to be more. Why did Marcus want to have lunch with you?
Toggle Commented Jul 17, 2010 on Lunch with Marcus Samuelsson at Ruth Reichl
Funny that, people who cook some of the most fancy food in the world eat like peasants. Which, in my book, is the best way to eat. Fancy is occasion food, sausages and beer are great daily sustenance.
Toggle Commented Jul 7, 2010 on What Great French Chefs Eat at Ruth Reichl
Sure do love that Nawlins food, but hate that southern states are still stuck on styrofoam. Made it hell to get things to go last summer when we did 6,000 miles down there. I asked for foil a lot, and did a lot of splainin' about eco friendly containers.
Toggle Commented May 2, 2009 on Jazz Fest Love at chez pim
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Please, please give up the locations.... I am on the road writing and gaining inspiration for a new food endeavor... I have a friend that was just in PA. and she says it is amazing. From the looks of your photos, she was spot on. http://web.mac.com/jaibone/Site_3/Welcome.html Please help a fellow foodie out.....
Toggle Commented Jul 30, 2008 on eating in Pennsylvania Dutch country at chez pim
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All very pretty, but how did it taste?
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nothing better than New Orleans food..... except that I am not at all a raw oysters fan..... just can't get past my fear of eating organs.... and bivalves have them. http://web.mac.com/jaibone/Site_2/The_Bivalves.html
Toggle Commented Apr 29, 2008 on more New Orleans love: Casamento's at chez pim
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I don't really care who the chefs were, never been the "Star Struck" type, but do want to know how the scallops tasted, and what that French Laundry guy (yes, everyone should know who he is) made. Off on my own culinary adventure for six to eight months traveling the country and eating what's local and traditional. Farmer's markets, here we come!
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The flu fu.... do adults really say that? Anyway, can you use this same preparation on a leaner piece of meat, or is it the fat that is necessary for this dish to turn out correctly? A pork loin perhaps?
Toggle Commented Mar 6, 2008 on Five Spice Braised Pork Belly: part II at chez pim
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