I absolutely love these posts. I have made so many recipes, read so many books, and watched so many tv shows and movies because of Michael and Ann's recommendations. My thanks to both of them. Keep on loving and writing, you two.
Your posts are my absolute favorite. In regards to eggs (the hard boiled deviled kind), I strongly recommend purchasing a Dash egg cooker. It’s tiny and brilliant. I adore hard boiled eggs and loathed all the finesse it took to getting it right. The shells practically remove themselves and the machine does the timing for you. Remove the eggs from your fridge, place in machine, fill to the water line, and turn it on (literally one button on this magical contraption). Honestly, no thinking involved. I am now eating more eggs, effortlessly, and can’t possibly go without it. It’s the best $20 you’ll ever spend. Enjoy!
This is my favorite newsletter and, believe me, that's saying something. Thank you for much for your artistic literacy, intellectual breadth, and refreshing honesty.
I've never been a drinker, don't like the taste. But I like Asian flavors and use Sherry in cooking. That led me to believe that maybe I'd like to be a Sherry drinker like Frasier and Niles. Good thing I didn't buy the teeny glasses because, well, no thank you. Nasty! When I stumbled on a recipe for a buttery sauce for steak, I decided to try it, not on a mangled steak chopped into cubes but as the pan sauce. It contained Vermouth. What a delight. No, I didn't want to drink that either tho I did discuss it with my therapist--physical therapist that is. She's a drinker and said she had a good recipe for Vermouth. She likes to make a big drink in a plastic glass and take it into the shower with her. Whatever makes you happy, I thought, and had not a sip. In the same recipe, was included some Worcestershire sauce, which I had for the first time ever, maybe because it's so difficult to spell. Unlike your martinis that keep you in the mode of recreating Hemingway and Fitzgerald (with a vagina), I love this sauce. It makes a good steak better. I wish I did drink. It would be so nice to drink a frosty delight while sinking down into the vague unrealities of my life. People say "Hey, Nancy I can make a drink you'd like." "Sure, if you omit the alcohol." https://www.foodandwine.com/recipes/garlic-butter-steak-bite My mother retired to the FL panhandle, and all they seem to eat there is Grouper. It's the sort of place you visit more because you're sentenced to be there than a willing inhabitant. Seems like she could make hard boiled eggs though I never asked her secret. When my friend Sandy said she used her Instant Pot and they always came out perfectly, I decided to research the secret for this miracle. Steam. So as you mentioned, I began steaming my hard boiled eggs and yes, pretty much perfection. Oddly the yolks can turn from a bright yellow to a grayish tinge around the edge in the fridge as time passes. I'm not as sophisticated as you guys who love those gooey centers. Just seems wrong. Not hard, is it. Gooey isn't hard. But I do make pretty good egg salad. It's one of the items I'd use for tea sandwiches in an imaginary tea party. I have a beautiful three tiered server from Royal Albert, but not the guests. I've been ill almost as long as the accompanying long story. And that's where a good martini and its accompanying fuzzy stupor would come in handy.
Look forward to your newsletter to every time. I set it aside to when I can spend the time to read it all at one time and check out all of the links. Food, books, travel and NYC. What more do you want? Love it.
Wow, what a power packed column!! I have to save in order to remember all your wonderful recommendations to watch and read. Loved everything you ate in Florida. Thanks
Always enjoy reading these and thank you for posting. Enjoyed the Crosby clip. I recalled that he expressed ambivalence when EVH died a couple of years ago, dismissing his amazing talent - I thought I was just being sensitive at the time!
A couple of more filthy (or, at least, suggestive) though not as exotic, place names--both near my hometown of Washington, D.C.: Bird in Hand, PA and Skanksville, PA.
Your newsletter is a veritable smorgasbord of delightful things to cook, read and watch and I look forward to seeing it pop up in my InBox. Thanks for all the great recommendations.
Always look forward to your newsletters! Learn something new every time. Gabrielle Hamilton's method for boiled eggs works for me every time. "Add eggs directly from the refrigerator into boiling water and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water which helps to stop the cooking and release the shells easily." This instruction from her Sous-Chef Salad recipe which is one of our go-to favorites for a light yet satisfying meal.
I absolutely love these posts. I have made so many recipes, read so many books, and watched so many tv shows and movies because of Michael and Ann's recommendations. My thanks to both of them. Keep on loving and writing, you two.
Your posts are my absolute favorite. In regards to eggs (the hard boiled deviled kind), I strongly recommend purchasing a Dash egg cooker. It’s tiny and brilliant. I adore hard boiled eggs and loathed all the finesse it took to getting it right. The shells practically remove themselves and the machine does the timing for you. Remove the eggs from your fridge, place in machine, fill to the water line, and turn it on (literally one button on this magical contraption). Honestly, no thinking involved. I am now eating more eggs, effortlessly, and can’t possibly go without it. It’s the best $20 you’ll ever spend. Enjoy!
I look forward to reading ur newsletters and love the diversity of subject matter on books, flicks, food and music.
This is my favorite newsletter and, believe me, that's saying something. Thank you for much for your artistic literacy, intellectual breadth, and refreshing honesty.
Enjoyed this newsletter. Your egg story was humanizing, I guess it happens to everyone.
I've never been a drinker, don't like the taste. But I like Asian flavors and use Sherry in cooking. That led me to believe that maybe I'd like to be a Sherry drinker like Frasier and Niles. Good thing I didn't buy the teeny glasses because, well, no thank you. Nasty! When I stumbled on a recipe for a buttery sauce for steak, I decided to try it, not on a mangled steak chopped into cubes but as the pan sauce. It contained Vermouth. What a delight. No, I didn't want to drink that either tho I did discuss it with my therapist--physical therapist that is. She's a drinker and said she had a good recipe for Vermouth. She likes to make a big drink in a plastic glass and take it into the shower with her. Whatever makes you happy, I thought, and had not a sip. In the same recipe, was included some Worcestershire sauce, which I had for the first time ever, maybe because it's so difficult to spell. Unlike your martinis that keep you in the mode of recreating Hemingway and Fitzgerald (with a vagina), I love this sauce. It makes a good steak better. I wish I did drink. It would be so nice to drink a frosty delight while sinking down into the vague unrealities of my life. People say "Hey, Nancy I can make a drink you'd like." "Sure, if you omit the alcohol." https://www.foodandwine.com/recipes/garlic-butter-steak-bite My mother retired to the FL panhandle, and all they seem to eat there is Grouper. It's the sort of place you visit more because you're sentenced to be there than a willing inhabitant. Seems like she could make hard boiled eggs though I never asked her secret. When my friend Sandy said she used her Instant Pot and they always came out perfectly, I decided to research the secret for this miracle. Steam. So as you mentioned, I began steaming my hard boiled eggs and yes, pretty much perfection. Oddly the yolks can turn from a bright yellow to a grayish tinge around the edge in the fridge as time passes. I'm not as sophisticated as you guys who love those gooey centers. Just seems wrong. Not hard, is it. Gooey isn't hard. But I do make pretty good egg salad. It's one of the items I'd use for tea sandwiches in an imaginary tea party. I have a beautiful three tiered server from Royal Albert, but not the guests. I've been ill almost as long as the accompanying long story. And that's where a good martini and its accompanying fuzzy stupor would come in handy.
Look forward to your newsletter to every time. I set it aside to when I can spend the time to read it all at one time and check out all of the links. Food, books, travel and NYC. What more do you want? Love it.
Love this letter.
Michael any recommendations on a wok and sources for care, recepies etc?
Randy Martinez
San Jose Ca
So happy you enjoyed our little beach town Michael! To clarify it’s ‘St. Pete’ not the plural when referring to St. Petersburg proper.
Wow, what a power packed column!! I have to save in order to remember all your wonderful recommendations to watch and read. Loved everything you ate in Florida. Thanks
Always enjoy reading these and thank you for posting. Enjoyed the Crosby clip. I recalled that he expressed ambivalence when EVH died a couple of years ago, dismissing his amazing talent - I thought I was just being sensitive at the time!
A couple of more filthy (or, at least, suggestive) though not as exotic, place names--both near my hometown of Washington, D.C.: Bird in Hand, PA and Skanksville, PA.
Your newsletter is a veritable smorgasbord of delightful things to cook, read and watch and I look forward to seeing it pop up in my InBox. Thanks for all the great recommendations.
Always look forward to your newsletters! Learn something new every time. Gabrielle Hamilton's method for boiled eggs works for me every time. "Add eggs directly from the refrigerator into boiling water and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water which helps to stop the cooking and release the shells easily." This instruction from her Sous-Chef Salad recipe which is one of our go-to favorites for a light yet satisfying meal.
We watched The Menu. Talk about getting a message that few want to hear, in a brillant and effective way. WOW!!!
Thanks