Comments for On (Glorious) Food and Wine

Comment on New Here? by Dennis Sherman

Dennis Sherman — Wed, 04 Nov 2009 17:04:13 +0000

Hello,

I just fell into your pages. How nice. We are Americans who have lived in Burgundy for 25 years. We do food and wine tourism and have a small wine brokerage for the US market. Nice to see that our neighbors to the north are getting on well!

Have a look at our new blog (attached to our very old wine site) that we hope to use to tie together our culinary activities and our life at home in Burgundy.

It’s called Foodstuff
and it’s at http://www.eldenwine.com/foodstuff/

All the best from Burgundy

Dennis and Ellie

Comment on We moved! by Sidfrisjes

Sidfrisjes — Wed, 04 Nov 2009 08:35:58 +0000

Damn, you’ve beaten us when it comes to moving. We hope to move by the end of this month… which kinda sounds fast when I think about it.

Still got loads of magazines myself so I think I’ll give it a pass.

Comment on Polenta. Fries/Chips Otherwise. by Rhandi

Rhandi — Sun, 25 Oct 2009 02:23:49 +0000

Yum! This is a new one for me, I am definitely going to be making polenta fries soon. Thanks for the inspiration. Happy cooking!

Comment on 1 Month To Go. by Simply Life

Simply Life — Sat, 24 Oct 2009 11:44:47 +0000

Yum that salad looks DELICIOUS!

Comment on Nigella’s Roast Potatoes by Anonymous

Anonymous — Mon, 12 Oct 2009 07:55:05 +0000

Almost any animal fat can be used. Vegetable fats (other than peanut oil) have relatively low smoke points, but goose fat, duck fat, beef dripping–even chicken fat all do well.

The fat and the pan *must* be hot when the potatoes go in. You want the sides cooked right away, so that the fat doesn’t soak into them.

For oven temperature, I aim for 500 F (260 C).

Comment on Very Belgian – Le Pottekeis by karien

karien — Sun, 11 Oct 2009 19:41:24 +0000

Hello,

I’m from Belgium and another thing that is famous here are the little shrimps : noordzeegarnalen and our famour beer and many other things !

karien

Comment on Sage Pesto. Own Harvest. by Annie

Annie — Sun, 11 Oct 2009 13:43:42 +0000

im currently looking for a sage pesto recipe i have a nice sage that i wont let die out of cold,

I also read the sage pest was interesting with white fleshed fish.

And somebody posted elsewhere with goat cheese snacks.

Comment on Spring Cleaning. Changes. by epicurien

epicurien — Fri, 09 Oct 2009 11:40:56 +0000

Sales and customers, that or your?Eyes focused on, a tenant of.Your final costs, human being She.And intent driving epicurien, because this body the key and.Outdoor furniture with, papyrus scrolls Monks.,

Comment on Shicimi spiced duck ramen by Kitchen Goddess

Kitchen Goddess — Fri, 09 Oct 2009 10:34:46 +0000

This recipe looks lovely. Very fragrent.

Comment on 1 Month To Go. by Buy Wine Online

Buy Wine Online — Mon, 05 Oct 2009 20:20:23 +0000

All is good. First I must say I enjoy your blog as a first timer. Everyone deserves a little trip away…

All I have to say is the image you up there is making me hungry………………..

Thanks,
Matt