Photo by none other than Donna
In huge and enthusiastic support of Barbara and her Taste of Yellow 2008, and the Lance Armstrong Foundation and Livestrong Day.
Photo by none other than Donna
In huge and enthusiastic support of Barbara and her Taste of Yellow 2008, and the Lance Armstrong Foundation and Livestrong Day.
Michael - what a beautiful yolk (and photo)! Can you identify your source for these lovely looking eggs?
Nice, Ruhlman. Great causes to support! Cheers, Bonnie (artnlit)
Bummer that I missed this event... I will know for next year though.
I think that Chris was bummed, as I am, that we missed the cooking contest. I love yellow foods: eggs, all things lemon, yellow veggies. It would have been fun to participate in the contest.
I am pleased to know that I have not missed Livestrong Day. I am still bummed that I missed the deadline for the contest...
Not to sound like a gushing sycophant but it is really cool know that someone you admire takes the time to read their blog comments and take the time to comment back.
Cheers
Three cheers for Barbara for her involvement in this wonderful cause and to Michael for his support. We may not be able to participate in the contest, but I will wear my yellow wristband proudly on May 13th as I have for the past four years.
Wow thank you so much for the shout out Michael. I've had a huge amount of entries so the round up on May 13th will be fabulous with some great recipes and photos.
Mildly off-topic, but: does anyone know why the cheapest supermarket eggs in Minneapolis are orange-yellow yolked, tasty and cheap, while the fanciest free-range eggs back home in San Francisco tend to be washed-out-cream yolked, bland, mediocre, and super-expensive?
Honestly, I don't get it. Friend of my parents kept chickens in the foothills, and their eggs were good, too. What's wrong with the commercial product here?
eggs are one of the most beautiful things nature has to offer...inside and out. Very nice shot!
wcw: Also, the interior firmness decreases with age. So, the cheap eggs sell quickly and get re-stocked quickly, and are therefore often the freshest ones in the store. The organic, vegetarian-feed only eggs costing three times as much don't sell as quickly and therefore sit n the shelf longer at the store before going to your home.
When I was in culinary school, we had the best eggs. This was mostly due to the fact that they were delivered directly to the school from the farm several times a week and we used them within a day or two of delivery.
I love the contrast of photos, "not by donna" and by "none other than donna", too good!
What a great idea. Kudos to Barbara for taking the time and bringing so many people together. I write, but my bread and butter is as a surgical clinic administrator. We treat a lot of cancer patients. No matter how many people we see, it never fails to shake the staff up when a biopsy report come in positive, but it also gives us great joy when someone comes through the experience and beats it. Thank you Barbara. You're support means a lot.
Greetings Michael:
An off the subject question. I'm taking an ACF kitchen practical soon and am confused by advice for a certain part. What IS the proper cut for matignon ? Escoffier says paysanne but can the cuts be different for each item or do you have to choose only one ? And I was told to make it crispy but how do you do that when you are stewing ?
Your opinion will be very much appreciated. Thank-you.
Livestrong day 2008 is May 13.