The chili at 72 Market Street was good as was the chili at James Beach nearby. I remember debates over which one was better. Like the loud call and response at a tractor pull announcing alliance to Ford or Chevy, hilarity would ensue when someone would shout out “Chrysler”! There would be similar amusement when debating Los Angeles “chili” when someone would bring up Chasen’s.
League of Kitchens classes are wonderful, and I live (very) far from NYC. Took a wonderful class via Zoom--made borscht and pampushkas (fantastic rolls). Learned from a lovely woman and got to be a voyeur of her kitchen. A fantastic experience all around. Highly recommend.
Hello--Minor corrections (hope you do not mind). Scott Peacock is in Marion, ALABAMA and visiting him is an extraordinary treat. Also, the magazine is Garden AND Gun. I enjoy your newsletter very much. I also loved hearing you speak at the first New York Time Cooking Festival although I wanted to shout at Massimo Bottura "be quiet and let Ruth speak some!" I just did not have the nerve at the time. :)
Any suggestions for a decent recipe for yeast biscuits that are gluten-free? In particular a specific recommendation for a flour to use with the recipe? Haven’t been able to find a gluten-free flour/yeast/recipe combination that works to great result.
By the way, if in Los Angeles, the biscuits at All Day Baby are very good (most definitely NOT gluten-free). You can get them with butter and jam or with a fried chicken sandwich (and I think with sausage gravy too?).
The chili at 72 Market Street was good as was the chili at James Beach nearby. I remember debates over which one was better. Like the loud call and response at a tractor pull announcing alliance to Ford or Chevy, hilarity would ensue when someone would shout out “Chrysler”! There would be similar amusement when debating Los Angeles “chili” when someone would bring up Chasen’s.
League of Kitchens classes are wonderful, and I live (very) far from NYC. Took a wonderful class via Zoom--made borscht and pampushkas (fantastic rolls). Learned from a lovely woman and got to be a voyeur of her kitchen. A fantastic experience all around. Highly recommend.
Hello--Minor corrections (hope you do not mind). Scott Peacock is in Marion, ALABAMA and visiting him is an extraordinary treat. Also, the magazine is Garden AND Gun. I enjoy your newsletter very much. I also loved hearing you speak at the first New York Time Cooking Festival although I wanted to shout at Massimo Bottura "be quiet and let Ruth speak some!" I just did not have the nerve at the time. :)
I savor every one of your posts. Thank you, dear elegant lady, for sharing with us.
Any suggestions for a decent recipe for yeast biscuits that are gluten-free? In particular a specific recommendation for a flour to use with the recipe? Haven’t been able to find a gluten-free flour/yeast/recipe combination that works to great result.
By the way, if in Los Angeles, the biscuits at All Day Baby are very good (most definitely NOT gluten-free). You can get them with butter and jam or with a fried chicken sandwich (and I think with sausage gravy too?).
Wow! Talk about chock full of content!! Thank you.