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What were your last 3 cookbook purchases, part 4 [old]

Running out of cookbook space myself, I ordered a copy of Mozza for my sister-in-law. It was only $10 or so on The Good Cook, and I just couldn't pass it up. I'm hoping to cultivate an appreciation of cookbooks in my SIL, who enjoys cooking, but 'sees no point in cookbooks,' since she just Googles "lasagna" and pretty much cooks from whatever recipe happens to come up.

Sep 01, 2011
LaPomme in Home Cooking

What were your last three cookbook purchases...part 3 [Old]

Some books get backordered, but I've had a few books in my grubby hands before Amazon even makes them available. "Milk and Cookies", "EatingWell Fast & Flavorful Meatless Meals" are a couple that I remember having ahead of the Amazon release. Since I'm so reliant upon books that are indexed by Eat Your Books, having the book early just means I have to wait longer for them to be indexed, though.

Jul 27, 2011
LaPomme in Home Cooking

What were your last three cookbook purchases...part 3 [Old]

I ordered it (for $11.99!) from The Good Cook. They seem to have some books before Amazon. I think because they're owned by a book publisher?

Jul 26, 2011
LaPomme in Home Cooking

Milk: Got Enraged Consumer Base?

California Milk: Chock full of Recombinant Bovine Growth Hormone, and banned for human consumption in Canada, Australia, New Zealand, Japan and all European Union countries.

Oh snap. Maybe that was my PMS talking.

Jul 26, 2011
LaPomme in Features

What were your last three cookbook purchases...part 3 [Old]

Ruhlman's "Twenty" just arrived in my mailbox today. I've read only the first two chapters so far, but am finding it very informative. I've only been cooking seriously for about two years, though, so maybe a more experienced cook would find fewer revelations.

Jul 22, 2011
LaPomme in Home Cooking

Favorite Cooking Light recipe

I grew tired of every recipe starting with cooking spray, but this Cincinnati Turkey Chili recipe is in regular rotation at my house: http://www.myrecipes.com/recipe/cinci...

Jul 18, 2011
LaPomme in Home Cooking

What are you doing for Carmaggedon weekend?

I'm riding my bike to the SaMo Farmers' Market to pick up some pork belly and a whole duck. And then, I'm figuring out how I'm going to prepare pork belly and a whole duck.

Jul 15, 2011
LaPomme in Los Angeles Area

What are you baking these days? July 2011, Part 2 [old]

My CSA box was overflowing with summer produce this week, and after a few days munching on a piece of fruit here, and a piece of fruit there, I realized that I had to act before everything started to go bad. So, last night, I baked a peach upsidedown cake, a cinnamon-sugar plum cake, and a batch of zucchini carrot muffins. I'm freezing half of the muffins for future consumption (I hope; haven't tried it before).

Jul 15, 2011
LaPomme in Home Cooking

Obama ads on Chowhound

Well obviously you're perceived as an adult. It would be a waste to pay for advertising to children who can't vote.

Jul 15, 2011
LaPomme in Site Talk

10 Worst Food Trends

Does his Pulitzer qualify as "achieving something"?

Jul 08, 2011
LaPomme in Food Media & News

There are some foods that I will not even try.

D'oh! Would "excretions" include dairy as well? There has to be a delicate way of discerning between milk and ejaculate.

May 12, 2011
LaPomme in General Topics

There are some foods that I will not even try.

My general rule is that if I see somebody else eating and enjoying something, and if they claim it's good, I'll give it a try. If it's just somebody handing me a bowl of lamb eyeballs, daring me to eat it, no thanks. I want to see somebody else demonstrate that it is edible and tastes good.

Exceptions to this rule: insects; bodily fluids (from any animal); endangered, threatened or protected species (which should eliminate pachyderms, wolves, gorillas and other large primates as well as pandas).

May 12, 2011
LaPomme in General Topics

14 horribly unappetizing vintage food ideas

"Meat should never, EVER be spreadable"? I guess this dude hasn't heard of pate. I admit that if I were all alone, in a dark room, I would not be above spreading some of that weird Spam spread on a cracker with some of the tube cheese.

The tuna souffle sounded like a fun retro dish, until I looked at the ingredients. Did everything in the 50s have shortening and pimiento?

What are some current food products that future generations will scoff at? I nominate those pre-made peanut butter and jelly sandwiches in the frozen food section.

May 11, 2011
LaPomme in General Topics

Resturant in Santa Monica, where the staff and customers sing Dean Martin's That's Amore

Sounds like C and O Trattoria in Venice. My husband and I had our first date there. The table cloth wasn't red and white, though. I remember it being butcher paper. When you helped yourself to the house chianti, you would put a mark on the 'tablecloth' to indicate that you had a glass of wine. Without a doubt, the staff passed out the lyrics to "That's Amore."

May 11, 2011
LaPomme in Los Angeles Area

Do You Really Like Pasta Salad?

I guess I like pasta salad as a contrast to other food. In some circumstances, I like having something cold and vinegar-y on my plate.

Mar 30, 2011
LaPomme in General Topics

am I a SNOB?

Jarred ginger is a life saver! Especially since I hate buying a whole 'nub' when all I need is a teaspoon of ginger.

Mar 18, 2011
LaPomme in General Topics

am I a SNOB?

Do you want to wear "snob" as a badge of honor? Go for it. There seems to be a trend of people touting themselves as "snobs" when really they mean selective or discerning.

Mar 18, 2011
LaPomme in General Topics

in search of orange flower water

I bought some at the Wine House in West Los Angeles.

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Wine House
2311 Cotner Ave, Los Angeles, CA

Mar 14, 2011
LaPomme in Los Angeles Area

Who cooks in a hotel room?

Oh, the memories. When we hit the road, my mother used to pack an electric skillet. She would use it to make Chef Boyardee spaghetti and meatballs or Dinty Moore stew while we were staying in motels.

Mar 11, 2011
LaPomme in General Topics

Great Comment from Mimi Sheraton on locavores

Not exactly bargain priced, but I get my California olive oil from these guys: http://www.globalgardensonline.com/pr...

As a Southern Californian who lives within easy walking distance of three different farmers markets; and whose membership in produce and meat CSAs, along with Santa Ynez olive oil and wine clubs, means that large portion of my diet comes from a 200 mile radius, eating locally takes hardly any effort at all. I had to make the decision to do things this way, rather than heading to Ralphs or Trader Joe's. But choosing to eat locally has meant more than better quality food. I also spend less time in the lines and cart-choked aisles of grocery stores. Win-Win.

Feb 11, 2011
LaPomme in Food Media & News

Top Chef All-Stars - Ep. #8 - 02/02/11 (Spoilers)

He was describing last night which Italian cities/villages his parents were from, so I would assume both sets of grandparents are Italian was well.

Feb 03, 2011
LaPomme in Food Media & News

Top Chef All-Stars - Ep. #8 - 02/02/11 (Spoilers)

You never hear anybody describing a cuisine as "indifferent to ingredients." That said, I think the "simple ingredients" catchphrase is really code for "not French" and "not requiring refined technique."

But then, what was Trey ousted for, if not lack of technique? Nevermind. It's all B.S.

Feb 03, 2011
LaPomme in Food Media & News

What's your opinion of the Food Network magazine?

The colorful photography and graphics are impressive at first, but I ended up cancelling my subscription. I didn't find any inspiring recipes among the dump-and-stir offerings. I don't need instructions on how to use store-bought shortcakes, how to make an open-face sandwich, or how to jazz-up mashed potatoes with ranch dressing.

Jan 24, 2011
LaPomme in Food Media & News

How do you manage to get dinner on the table?

In addition to the great advice you've already received, I'd offer encouragement to use your lunch hour to grocery shop. Obviously, not everybody has grocery stores near their office, so this might not work. But I've found that I can use that time to pick up that night's dinner materials, or even ingredients for the rest of the week. If the ingredients are refrigerated, you might be able to use your office's fridge/freezer until you leave for the day.

Jan 17, 2011
LaPomme in Home Cooking

Top Chef All-Stars - Ep. #6 - 01/12/11 (Spoilers)

I caught that accusation too, and I think it may have merit. Wasn't Dale shown strolling around the kitchen aimlessly, spit-polishing his shoes while everybody else was scrambling?

Jan 13, 2011
LaPomme in Food Media & News

The tiny NYC kitchens of some real NYC chefs

As somebody who can reach the fridge, sink and dishwasher from her stove, I have to say that these are not tiny kitchens. Julia Child's kitchen in Paris? Now that's more like it.

Jan 12, 2011
LaPomme in Food Media & News

Top Chef All-Stars - Ep. #5 - 01/05/11 (Spoilers)

Since Tom isn't a contestant, any "advantage" is a moot point. My point was that the comparison between what he was able to do and what the actual contestants had to do isn't very meaningful.

Jan 07, 2011
LaPomme in Food Media & News

Top Chef All-Stars - Ep. #5 - 01/05/11 (Spoilers)

As somebody who lives within 300 yards of three sushi restaurants, and eats sushi a minimum of once per week, I can vouch for the facts that both raw food and sushi are incredibly common, bordering on mundane.

Jan 07, 2011
LaPomme in Food Media & News

What's Your Most Useful Gadget--under $10?

A $5.99 oven thermometer. I had no idea my oven was running 50 degrees hot. No wonder all of my baked goods came out with burnt edges!

Jan 06, 2011
LaPomme in Cookware

Trader Joe's - I don't get it.

So true about the yuppie mothers. I had a co-worker give me a "recipe" for orange chicken once, that consisted of TJ's frozen orange chicken re-heated and mixed with their frozen, bagged rice. I know another woman who brags that she doesn't eat processed foods, and yet boasts about "outsourcing" her cooking to Trader Joe's. Methinks she doesn't understand what "processed" really means.

Jan 06, 2011
LaPomme in Chains