Sorry for the delay fine readers. I’m back and ready for bidness.
10 thoughts on “I’m Back.”
Hey Dave,
Glad to see you’re back; I was afraid the blog, which can be awesome, was a lost cause.
A couple of things – on the radio show a while back, you made a point of floating the idea that if anyone was interested in helping out (admittedly, for little to no remuneration), to write in. If you guys ever need any help, I’m pretty solid on the research front – I’m an editor and was a science major in college.
Two – You calling out Nastassia on MSG was pretty much hilarious. I think that’s the most she’s ever said at one time on air.
Three – Talking about tropical fruits reminded me of a website I often look at longingly – http://tropicalfruitnursery.com/ – I have this slightly unrealistic dream of a giant greenhouse full of all of these trees someday.
Either way, keep up the awesome work.
Cool website J.R. They have quite a few Dragon Fruit varieties. Maybe one of those tastes good. I’ll have Nastassia drop you a line.
P.S. – I forgot to mention – there are a couple of different companies putting out chamber sealers at under $700-ish. I haven’t heard anything too terrible about them.
Which ones? Philip Preston was testing an inexpensive import years ago. The pump was fairly weak and it started to smoke violently after bagging a lot of liquid.
We missed you. That raw vegan thing really knocked you out of commission for a while. Hope the colon is better now. 😉
Thanks,
Yes, the GI tract is back to normal.
Oh, good! I’ve been wondering what happened. By the way, I somehow missed the Cooking Issues show (episode #2!) where you took my question about pate de fruits (and talked about manna) – not sure how I missed it but I listened to it on the beach on the ipod over the weekend. Thanks for the tips – timely, since a) I do have an induction burner, and b) I have a ton of summer fruit and am planning to give pate de fruits another go. Will let you know how it turns out.
Thanks Kitchengrl,
Please do.
Dave can you tell which upcoming date you will be in Boston at the Harvard Science & Cooking Public Lectures series?
Howdy Ken,
My lecture isn’t on the website because it is about liquor and Harvard can’t promote it for some reason. It is on November 10th I believe.
Hey Dave,
Glad to see you’re back; I was afraid the blog, which can be awesome, was a lost cause.
A couple of things – on the radio show a while back, you made a point of floating the idea that if anyone was interested in helping out (admittedly, for little to no remuneration), to write in. If you guys ever need any help, I’m pretty solid on the research front – I’m an editor and was a science major in college.
Two – You calling out Nastassia on MSG was pretty much hilarious. I think that’s the most she’s ever said at one time on air.
Three – Talking about tropical fruits reminded me of a website I often look at longingly – http://tropicalfruitnursery.com/ – I have this slightly unrealistic dream of a giant greenhouse full of all of these trees someday.
Either way, keep up the awesome work.
Cool website J.R. They have quite a few Dragon Fruit varieties. Maybe one of those tastes good. I’ll have Nastassia drop you a line.
P.S. – I forgot to mention – there are a couple of different companies putting out chamber sealers at under $700-ish. I haven’t heard anything too terrible about them.
Which ones? Philip Preston was testing an inexpensive import years ago. The pump was fairly weak and it started to smoke violently after bagging a lot of liquid.
We missed you. That raw vegan thing really knocked you out of commission for a while. Hope the colon is better now. 😉
Thanks,
Yes, the GI tract is back to normal.
Oh, good! I’ve been wondering what happened. By the way, I somehow missed the Cooking Issues show (episode #2!) where you took my question about pate de fruits (and talked about manna) – not sure how I missed it but I listened to it on the beach on the ipod over the weekend. Thanks for the tips – timely, since a) I do have an induction burner, and b) I have a ton of summer fruit and am planning to give pate de fruits another go. Will let you know how it turns out.
Thanks Kitchengrl,
Please do.
Dave can you tell which upcoming date you will be in Boston at the Harvard Science & Cooking Public Lectures series?
Howdy Ken,
My lecture isn’t on the website because it is about liquor and Harvard can’t promote it for some reason. It is on November 10th I believe.