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-n
Dining with the Divas |
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![]() diva E and i successfully completed the basic knife skills course at sur la table tonight and it was so much fun! we learned to turn a carrot in to rondelles, to roll cut, cut on a bias, batonnet, brunoise, and julienne. we're definitely planning on signing up for more classes in the future - hope you will join us! -n
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courtesy of dcist, i thought this was kinda fascinating, and was wondering what you all thought, especially those of you who have read garlic & sapphires. leave comments!
-n Eater.com Publishes Photo of WaPo Food Critic Tom Sietsema The anonymity of a food critic is viewed as an essential part of writing an unbiased review. Like it or not, many times reviews make or break a spot, and restaurants will go to great lengths to ensure that if they have a critic on the premises, the food and service is flawless. That's what makes Eater.com's decision to post photos of top food critics around the country, including the Washington Post's Tom Sietsema, seem a bit of a disservice to review readers. Eater's editors write that "Sietsema downplays his anonymity as a critic, although he does keep himself out of photos as much as possible." But that runs contrary to what Sietsema himself has said: "I have dined in all the major establishments in deep disguise over the years, but I don't put on the full gear for every visit." And also, "I still think it's important for a critic to at least make an attempt to dine anonymously." Whether Sietsema does a good enough job staying anonymous is another story. Many in D.C.'s dining scene claim they can spot him a mile away. As one veteran restaurant manager put it, "I've been able to spot Sietsema at 20 paces for 15 years, even in disguise. Most of the people I know can recognize him. In one restaurant I worked at we had his old modeling spec card hung up in the back office so that the servers would have some idea of what he looked like. I wouldn't be surprised if other restaurants had the same thing." In this internet age, it's harder and harder to stay completely anonymous. And this brings up a lot of questions. Did Eater serve the public good, or hinder it? Is it a nice thing to help restaurants who might be less savvy be on more equal footing? Should anonymity continue to be a condition for restaurant reviews? Or have ever-increasing numbers of online reviews, whether from blogs or sites like Yelp, diminished the need for authoritative, major media outlet critics? and, of course, the really intriguing part - the photos: http://eater.com/archives/2010/04/19/anonymous-restaurant-critics-field-guide.php hey girls,
i made this quiche recipe for easter and it was a big hit with my family, so i thought i'd share... i did make a couple of changes - 1) i added about a cup of mushrooms; and 2) i used 3/4 c. of skim milk and 3/4 c. of half-n-half in lieu of the heavy cream. and - this is the important part! - it made enough to completely fill 9-inch pie crusts. sooo, either cut everything in half or get 2 crusts. i also made a variation in which i used sausage, bell peppers, and co-jack cheese. i personally like the spinach n bacon better, but both turned out really well (if i do say so myself). -n Spinach & Bacon Quiche courtesy of Paula Deen Ingredients
Directions Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. hey girls, i just finished reading julia child's autobiography, "my life in france," (borrowed from diva A - thankyou!) and i loved it! i would highly recommend it. she closed with this, her "invariable advice to people," that i wanted to share with you: "Learn how to cook -- try new recipes, learn from your mistakes, be fearless, and above all have fun!" thought it was a good motto for dinner club. you know, in addition to all the shaking, basting, and squeezing that we're doing. ;)
-n Geez...one younger guy does not a tendency make. I think Diva Sly's just jealous 'cause she's an old married woman now.
ANYWAY, I thought I should mention that the fun of our excellent dinner and amazing company was enhanced by some really great red wine. Specifically, a 2008 D'Aquino Gaitano San Giovese and a 2005 Incanta Chianti. Oh yeah, and um, a 2007 Bears Lair Cabernet Sauvignon. ~Diva A We Divas had a fantastic first gathering. This is where we'll gather to share thoughts, make fun of Diva A's tendencies for younger men, swap additional recipes and favorite blogs, and generally discuss things that only became public due to the World Wide Web.
Happy Eating! Diva Sly |
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