How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

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Latest Activity

John Barrows commented on John Barrows's blog post 'The Third Annual G. Napoleone Memorial Meatball Cook-off (2009)'
Portland's unofficial motto is (truthfully): "Keep Portland Weird". You'd fit right in.
22 hours ago
Patrick commented on Patrick's photo 'Round Rolls'
yes, but certainly a crispier crust. These are good fresh the same day or the next day for toast. After that give to the birds or make bread crumbs.
yesterday
Patrick commented on John Barrows's photo 'turkey soup with anellini'
I did the soup thing too as well as turkey salad sandwiches. I am sick of turkey now until next year.
yesterday
Patrick commented on John Barrows's blog post 'The Third Annual G. Napoleone Memorial Meatball Cook-off (2009)'
Portland ain't ready for me or my demeanor yet.
yesterday
John Barrows commented on Patrick's photo 'Round Rolls'
English "muffin-y"
on Wednesday
John Barrows commented on John Barrows's blog post 'The Third Annual G. Napoleone Memorial Meatball Cook-off (2009)'
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
on Wednesday
Patrick commented on John Barrows's blog post 'The Third Annual G. Napoleone Memorial Meatball Cook-off (2009)'
Let's see the recipe/ingredients of the winning meatball. In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
on Wednesday
Patrick commented on Patrick's photo 'Round Rolls'
The inside....light and airy.
on Wednesday
Patrick added a photo
round rolls
on Wednesday
John Barrows added a blog post
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest. The History: Founder - John Barrows: "The third annual G. Napoleone meatball cook-off commemorates the inaugural event three years ago when Jumbo Conway's pa...
on Wednesday
John Barrows added a photo
turkeysoup
on Tuesday
John Barrows commented on Laura's photo 'Blanquette de veau'
To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
on Tuesday
Laura commented on Patrick's photo 'Leftover Pie Crust Dessert'
forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
November 27
John Barrows commented on Laura's photo 'Foie Gras'
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
November 26
Patrick commented on Patrick's photo 'Leftover Pie Crust Dessert'
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
November 26
Patrick commented on John Barrows's photo 'Mushroom-kale "brioche"'
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
November 26
Patrick commented on Laura's photo 'Foie Gras'
No humor at you, just us two brothers going at each other because that's what we do. I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
November 26
Laura commented on Patrick's photo 'Leftover Pie Crust Dessert'
cinnamon ... non non non !
November 26
Laura commented on Laura's photo 'Foie Gras'
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event ! It's easier too to buy foie gras all the year and not to expensive ... I can't understand the humor up there but forget it !
November 26
Patrick commented on Laura's photo 'Foie Gras'
How nice (and dainty) there, Mary. Don't drip any on your skirt. Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
November 26

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