This is Gourmand Moe's Typepad Profile.
Join Typepad and start following Gourmand Moe's activity
Gourmand Moe
In the middle of the U.S.A. and the home of the best beef in the world.
Chef, foodie, oenophile, have traveled to 48 different countries in my military and civilian careers.
Interests: Traveling, cooking, camping, outdoors, dining out, the finer things in life and the down home things in life.
Recent Activity
Did some checking and found this. I have emailed and we will see if I get a response.
http://www.highvalleyfarm.com/history/history.html
Just cut and paste the above link.
From reading this I think "Telefood Magazine" was also a foodie magazine much like Gourmet was.
Commented Sep 17, 2015 on A Recipe for a Cool Fall Day at Ruth Reichl
A Recipe for a Cool Fall Day
It's hard to believe that Gourmet ever published a recipe for blood sausage, especially one that casually begins, "For every four cups pork blood...." Perhaps in 1951 the average American could go next door and borrow a few pints of blood from the neighboring farmer? Here, for your delectation,...
No thank you my dear. I think I'll pass on preparing this one. hahaha.
Commented Sep 17, 2015 on A Cake to Conjure With at Ruth Reichl
A Cake to Conjure With
I'm trying to think who would want to create this cake, from the January 1975 issue of Gourmet, and suffering a total failure of imagination. The same person, I suppose, who'd want to make this Filet of Beef en Gelee. Should you, however, be that person, here's the recipe for the cake. R...
Very well said John. Amen to that.
Commented Sep 9, 2015 on Farm to Table Squared at Ruth Reichl
Farm to Table Squared
This might be the most delicious chicken I've ever eaten. If you want to taste it too, you need to go to Fish & Game, Zak Pelaccio's ur-local restaurant in Hudson, New York. It's a beautiful restaurant, a former blacksmith shop that's all dark wood and local craftsmanship, with an open kit...
I wondered about the "Dishmaster", so look what I found online. It was a great thing back in the day and must still be in some areas.
http://dishmasterfaucet.com/m76xl/
Click the "about" button and then the "history" button. Wow.
Commented Aug 17, 2015 on A Few Blasts from the Past at Ruth Reichl
A Few Blasts from the Past
It's 1951 in Gourmetland, and Chiquita Banana is wiggling her hips (and cooking with coconut), men are (to everyone's apparent amazement) washing up, and inquiring minds want to know how to cook peacocks. Tomorrow, from this same issue, a recipe for haunch of wild chamois and, I kid yo...
I would also add half a garlic clove minced finely to the sauce. Thanks again for another outstanding history lesson from Gourmet.
Commented Aug 12, 2015 on Edouard de Pomiane's Tomates a la Creme at Ruth Reichl
Edouard de Pomiane's Tomates a la Creme
De Pomiane's Cooking in Ten Minutes may be my favorite cookbook. If you don't know it, you're in for a treat. I wait all year to cook his extremely simple tomatoes in cream, which may be the first three-ingredient dish I ever attempted. All it takes is butter, tomatoes and cream. (Althoug...
I remember growing up in a small farm in Nebraska where my Aunt would purchase 75 baby chicks each early fall and put them in a small chicken house under a brooder to keep them warm. Once they grew to pullet size, we would butcher them and they were all right around two and a half pounds apiece. They never grew up enough to start laying eggs. It gave our family food all winter long.
During my travels in the Air Force, I was lucky enough to spend a week in Bergen, Norway and did in fact eat at the Restaurant Bellevue in the early 90's. No lobster bisque but it was my first reindeer steak. I'm so glad you left that little bit in the bottom of the article. It brought back some great memories.
Commented Aug 7, 2015 on Vintage Chicken at Ruth Reichl
Vintage Chicken
It's June 1983, and on the cover of Gourmet two chefs in Wales head out to the kitchen garden to gather food for dinner. Early farm to table! Inside the ads are primarily for cigarettes and booze - although there is this rather wonderful ad which says a great deal about what people worried abo...
The recipe sounds most excellent but I am still trying to figure out that rolling them into "cork" shapes and pan frying will allow them to look like the ones in the picture. I guess I will try it and see. Thank you Ruth and Gourmet for one of many thousands of recipes. I received the magazine from 1975 until the very end. RIP.
Commented Aug 3, 2015 on Another Great Vintage Issue of Gourmet at Ruth Reichl
Another Great Vintage Issue of Gourmet
April, 1975 is such a rich issue you could spend hours reading articles by Joseph Wechsberg, Naomi Barry and Lillian Langseth-Christensen. There are wonderful restaurant reviews by Jay Jacobs and Caroline Bates. And then you could go on to spend days cooking from the issue. Literally; some o...
This recipe pushed my already high hunger pangs overboard. I found the chicos on Amazon and some preparations on You Tube, but I will be making your version complete with the cracklings. Thank you once again for showing me something new and different and most likely delicious.
Commented Jun 22, 2015 on A Completely New (to me) Ingredient at Ruth Reichl
A Completely New (to me) Ingredient
Chicos When I was in Tucson a few months ago, I was lucky enough to go to the Anita Street Market. As I was paying for the spectacular tacos, I noticed little bags sitting next to the cash register, filled with a substance that looked like broken amber beer bottles. The shapes were shiny, irr...
I agree Julie. I'm sure a local library or even a gourmet food/resteraunt would love to have that for their collection. Keep up the good work Miss Ruth, you are the greatest.
Commented Jun 19, 2015 on Old Menus: Cafe Chambord at Ruth Reichl
Old Menus: Cafe Chambord
Why do I even have these menus? No idea. I suspect that a reader sent them to me, as a special treat, when I was at the Los AngelesTimes. Otherwise I have no explanation for the presence of a menu belonging to a restaurant that closed about the time that I was born. But I do remember my ...
Ruth,
This soup sounds divine. I am making it tonight. Spring vegetables are spouting here in Omaha and the farmers markets open on Mother's Day weekend.
How I miss Gourmet Magazine. I subscribed to it for 25 years until its demise. Now I have a longer subscription to Bon Appetite'. Glad I found your blog also!!!
Commented Apr 28, 2015 on Hot Soup for a Cool Day at Ruth Reichl
Hot Soup for a Cool Day
Hot Potatoes It's so clear today that from where I'm sitting I can see both the Catskills and the Adirondacks, and if I get out the binoculars I can just make out Lake George far to the north. It feels like spring is trying to arrive, and yet there's not a single local vegetable in the market ...
Gourmand Moe is now following The Typepad Team
Apr 15, 2015
Subscribe to Gourmand Moe’s Recent Activity
0 Favorites