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Gastroanthropologist is now following Account Deleted
Feb 6, 2011
Looks so good - I'm so with you on mama's meatballs, not a super fancy sort with all sorts of non-traditional meatball ingredients. My favorite spaghetti and meatballs recipe is very similar to yours (minus the raisins and pinenuts, which you've left out anyway). I soak my breadcrumbs in whole milk (I recommend you try this next time!) and usually do half pork/half beef. Everyone's face lights up when it's spaghetti and meatball night - so homey and just happy.
Toggle Commented Oct 25, 2010 on Spaghetti and Meatballs at The Amateur Gourmet
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I'm absolutely obsessed with roasting fruits this summer, just did a load of slow roasted cherries and strawberries with vanilla and can't wait to eat them with cheesecake. This is such great idea so I will be "borrowing" from you and Deanie too.
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Gastroanthropologist is now following Pim
Apr 23, 2010
Gastroanthropologist is now following The Typepad Team
Mar 15, 2010
I've met many stages, and was once one myself. Many are so dedicated to food and do anything to work with the best chefs. They usually don't get paid and often can't afford to eat the amazing foods they help produce. I was posting on Noma last night while watching coverage on Chile and felt kind of weird gushing about my meal when so many had lost family members and homes. Sometimes my food obsessions seem so insignificant, but what's important and what makes you happy changes as your circumstances change. I think this is a great idea for the stages - as a cook losing your best knife is devastating, especially when you don't have the cash to replace it.
Toggle Commented Mar 2, 2010 on Lend a hand to chefs of tomorrow at chez pim
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Your kitty cat has refined tastes!
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couldn't figure out where to upload a file and edit typelist
Toggle Commented Jul 15, 2009 on Tell us why you are switching back at Switching Back
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Your friend and my husband. I've been trying this we should eat less meat campaign and its just makes him want more! That steak looks amazing...your sweet, smoky meat description make me want to fire up the grill right now...except it pouring rain here in London right now.
Toggle Commented Jun 5, 2009 on Soy-Glazed Flank Steak at The Bitten Word
These guys are lovin' what they are eatin'. I want some.
Toggle Commented Apr 27, 2009 on Jazz Fest Love at chez pim
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I'm thinking of what wonderful foods you'll have experienced! And perfect weather in California for the event!
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What will your cookbook be called? When is it coming out? Where can I get it? Your little wooden tongs and cookie jar is so perfect. I'll have to steal that idea for party favors when I host dinner parties!
Toggle Commented Feb 12, 2009 on Dark Chocolate Hazelnut Bites at chez pim
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Lovely pics. Pie Ranch does such good work...any yummy pies eaten at the barn dance? I guess it is a few months to early for berry pies...
Toggle Commented Feb 7, 2009 on Pie Ranch barn dance at chez pim
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No. But I'm going to his blog now to see if I can get it. Thanks for the tip!
Toggle Commented Jan 29, 2009 on Chocolate-caramel shortbread sandwiches at chez pim
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I have similar memories with my mother and grandmother about crabs. Your newspapers reminded me of how we ate them. My mother covered the kitchen floor with newspapers and we sat right on the floor, picking, chewing, and spitting crab wherever we pleased as soon as they came out of the pot.
Toggle Commented Jan 29, 2009 on Crab feast and Thai seafood sauce at chez pim
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I've just died and gone to heaven. Salted Caramel is my favorite and with choc ganache on a sable? Stop it! You are onto something here... My favorite form of Salted Caramel are the CBS carmels, but its to Paris for second favorite form of Salted Caramel is in the ice cream form...maybe I'll smash up some sable, fold it into the ice cream and have it as the filling for a chocolate cookie IC sandwich.
Toggle Commented Jan 23, 2009 on Chocolate-caramel shortbread sandwiches at chez pim
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