Comments on: Gourmet, Unbound: July

By: Garden Man

Garden Man — Sun, 04 Jul 2010 14:14:11 +0000

What I liked in your description of the recipe is that you do not have every spice known to mankind. Only a few spices just to bring out the flavors of what you are trying to make vs. flavor for flavor’s sake. Good job Mango Lassie, I know Trader Joanna would be pleased.

By: Tea Cup

Tea Cup — Sat, 03 Jul 2010 13:22:07 +0000

Your grandma sounds like she’s the coolest thing going – I have ripped-out pages of Gourmet’s Thanksgiving issue from… let’s just call it numerous years ago. The best cornbread stuffing recipe you ever had – and the best veg accompaniments. I’ll scan and email to you – before Thanksgiving arrives.

Happy 4th! (And – by the way: I myself am a Very Proud inherit-ress of one of those Portland lady’s furs – a shrug with shoulder-holder-onners – my best friend gave me her late mother’s when I moved to New York – because no one wears them in Portland anymore. (It’s here in my closet here in the UK!)

By: Mango Mama

Mango Mama — Fri, 02 Jul 2010 20:46:28 +0000

I love ratatoiulle and make it often, but I really love the deep richness of pisto manchego (especially when made by the Mango Lassie). It’s the tomate sofrito that makes it so special. Maybe the ML will put her recipe on the site for all of us.

Regarding my mother’s cooking – you are right on target. I used to love to sneak tastes of flank steak and paella when she would make them for parties. But, the best part of the parties was when I would go into my parents’ bedroom and “pet” all of the fur coats that the ladies at the party had left on the bed!