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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. Just cut and paste the above link. From reading this I think "Telefood Magazine" was also a foodie magazine much like Gourmet was.
Toggle Commented Sep 17, 2015 on A Recipe for a Cool Fall Day at Ruth Reichl
No thank you my dear. I think I'll pass on preparing this one. hahaha.
Toggle Commented Sep 17, 2015 on A Cake to Conjure With at Ruth Reichl
Very well said John. Amen to that.
Toggle Commented Sep 9, 2015 on Farm to Table Squared at Ruth Reichl
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. Click the "about" button and then the "history" button. Wow.
Toggle Commented Aug 17, 2015 on A Few Blasts from the Past at Ruth Reichl
I would also add half a garlic clove minced finely to the sauce. Thanks again for another outstanding history lesson from Gourmet.
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.
Toggle Commented Aug 7, 2015 on Vintage Chicken at Ruth Reichl
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.
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.
Toggle Commented Jun 22, 2015 on A Completely New (to me) Ingredient at Ruth Reichl
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.
Toggle Commented Jun 19, 2015 on Old Menus: Cafe Chambord at Ruth Reichl
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!!!
Toggle Commented Apr 28, 2015 on Hot Soup for a Cool Day at Ruth Reichl
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Apr 15, 2015