Posts by cookM

My favorite brunch place is defunct!! Too bad. It was the brainchild of this former chef at Stars, Sharna Gross I think was her name, and it was called Ozone. Anyway, I would drive to SF even if I was alone to eat there. Her own...

Yeah Lynne, what are the tired 'ole faves? I had run into the same predicament. These people kept making corn muffins. I like them, but all the time? I made lemon blueberry, carrot raisin, and lemon ginger. (I'm a citrus freak, can...

People ask me that all the time when I tell them I'm a cook. I'm not sure what it means, really. Does it mean what cuisine do make well or have been cooking for a long time? Or does it mean what is your favorite dish or cuisine to...

Belgian just looks, to me, more appetizing. And you can pile more stuff on 'em which is just the way I like 'em.

MO and Jim, I've never heard of any of those. Thanks. See? Share with me everyone. I like it. [This message has been edited by cookM (edited September 24, 2000).]

Paula Wolfert Elizabeth David Joel Robuchon Julie Sahni Nancy Silverton Charlie Trotter Diana Kennedy (she's sort of bitchy!!) I'm sure I could think of more.

Hey, shroomgirl, Enlighten me. What is 1016? Thanks.

Here's mine. Do I have to limit to three? -Ahhh, the microplane zester! Where have you been all my cooking life? -Wood handled whisk. Just feels better in my hand. -Spatula. Don't want one of those flimsy ones. -Japanese mortar and...

I've used silpat at the catering company to make little tart shells. It makes everything a lot easier. I wasn't able to discern a difference. Also, the shells popped out quite easily. To me, it saved a lot of steps. I think it's...

I'm wondering what everyone's fave "truc" is. You know, someone showed me how to easily get at an avocado seed when I first started cooking. Whack at the seed (carefully, and you don't have to use much force) with your chef's...