voyager Posted January 29, 2017 Share Posted January 29, 2017 I love Hamilton's unwhitewashed realism. https://www.nytimes.com/2017/01/26/magazine/an-elevated-chicken-and-rice-family-meal.html?_r=0 1 Quote Link to post Share on other sites
Suzanne F Posted January 30, 2017 Share Posted January 30, 2017 As always, the comments range from ridiculous to, well, a little less ridiculous. Quote Link to post Share on other sites
voyager Posted January 30, 2017 Author Share Posted January 30, 2017 Thanks for your insider perspective. She always seems reasonable to me. But I have no experience in the industry. Quote Link to post Share on other sites
Suzanne F Posted January 30, 2017 Share Posted January 30, 2017 Well, I wouldn't have made that whole production for family meal, since when I had to, it was just me and whatever I could find in the walkins and dry storage, nobody else to sear off stuff and do all that frou frou. (I'm still waiting to see if my comment to that effect will be accepted.) People just don't read the piece and recipes all that carefully, and are incapable of following the obvious links. Quote Link to post Share on other sites
voyager Posted January 30, 2017 Author Share Posted January 30, 2017 Suzanne, you sure have my number! I seldom invest time reading the whole of either Sifton's or his guest's article, give the recipes only a cursory glance, might open the links but ignore most of their instruction. I just don't cook that way. I would never consider making Hamilton's recipe. It's not the kind of stuff I serve to guests and, like the co-workers she criticizes, would never dedicate that kind of time to a (family) meal for two. That said, and the point of my original post, I love reading her gritty kitchen critiques and her "damn the torpedoes" attitude. I found Prune a delightful read. Quote Link to post Share on other sites
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