Posts by AllanMcPherson

Hey Alt, Argento is my favorite genre film maker and in my top three across the board. Susperia and Deep Red are my favorites of his. I tend to like the Italians, Argento, Bava, Fulci, et all. Its funny that you mention Eyes Wide...

Very true, but I was refering to post-industrial, "infinite shelf life" mass production, kind of stuff. And, no, this does not make me proud! Many of the examples I mentioned above are not without debate. Hence I tip-toed...

Cooking / food / food culture was my hobby before I made it a career. So in a weird juxtoposition I still follow issues in Librarianship and publishing as a lark. I don't write like I used to, and almost never do any spoken word like I...

I'm not sure what you mean here. A recipe (fetuccini primavera, sic), a native food stuff (black walnuts,maple syrup) food process invention (gooseberry, freeze dried potatoes), post-colonial (the above mentioned poutine, nanimo bars,...

It sounds like the author of the recipe intended the taste of olive oil in the Mayo to be there. What other ingredients go into the salad? If EVO is called for in a dressing specific to the salad, I say go for it. I wouldn't use EVO...

"All this really boils down to the fact that there is no standardization of recipes or cooking techniques or even general agreement between professionals as to how they should be presented. Heck, there's little agreement between pro...

Hey, I used the word "crazy" for a reason!. Actually, didn't Adria do a Lipitor Cavier? ****, in trouble again... --Al

I'll also throw in my biggest guilty pleasure: pasta for breakfast. Something I started doing a few years ago, the day after having carbonara for dinner. It occured to me that if you went out of your way to do everything wrong with the...

[QUOTE=shel;173328]If you were a real pepper snob, you'd be hanging out here:Pepper-Passion Inc. and using Talamanca del Caribe pepper. Tellicherry <LOL Ha! Shel, I think I love you! -Al

If I ever make it to Minnesota, you're on! --Al