Comments on: Comments on 18689

Post number 18689

MiguelCardoso — Thu, 25 Jul 2002 10:53:01 -0800

Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written by professional cooks for professional cooks but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs Dan Barber and Michael Anthony, currently wowing New Yorkers at the Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[ From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]

By: me3dia

me3dia — Thu, 25 Jul 2002 12:00:04 -0800

Very interesting. I'll have to check that out more when I get a free hour or two. Thanks, Miguel!

By: ColdChef

ColdChef — Thu, 25 Jul 2002 12:00:39 -0800

I'd like a good recipe for birthday cake.

By: Fat Buddha

Fat Buddha — Thu, 25 Jul 2002 12:05:02 -0800

That is one hell of a serious site, very good though. I particularly liked the Fat Guys world tour, notwithstanding the curious definition of world, peculiar to North Americans.

By: adampsyche

adampsyche — Thu, 25 Jul 2002 12:39:03 -0800

Good call, ColdChef!

By: Marquis

Marquis — Thu, 25 Jul 2002 12:46:57 -0800

portuguese-style

By: sfz

sfz — Thu, 25 Jul 2002 12:56:12 -0800

If you like egullet, be sure to check the food site from which egullet's founder was ejected : Chowhound. I use the chicago board all the time to plan outings. It doesn't have formal celebrity chef q&a's : people in these message boards are notoriously leery of celebrity chef-style hype: the classic chowhound chef is a columbian lady that grills arepas under the train tracks in the outer boroughs rather than emeril. But many food industry insiders post and read what's there. And if you can manage wading through the remarkably minimal chaff, there is a huge trove of info about eating all over the country, and the world in these boards.

By: jonmc

jonmc — Thu, 25 Jul 2002 13:34:15 -0800

Cool Site. But they need a snack food guru. I'm available.

By: PinkStainlessTail

PinkStainlessTail — Thu, 25 Jul 2002 13:40:05 -0800

I've gained around 20 lbs since I quit smoking. (And my lungs still hurt anyway. Dammit.) I no longer own a comfortable pair of pants. I make that "errrrrr" noise if I bend over to tie my shoes. This is the last site I needed to see.

By: briank

briank — Thu, 25 Jul 2002 13:46:11 -0800

I found that the various regional Chowhound boards were of quite variable quality. The Boston/New England one wasn't all that great.

By: sacre_bleu

sacre_bleu — Thu, 25 Jul 2002 15:44:43 -0800

Chowhound gets my vote for eatery tips, though the eGullet celeb chef interviews are interesting. Chowhound's dedicated audience wins it the nod (I wanted to know where the best "banh mi," Vietnamese sandwiches, were in NYC; one search, 15 seconds, good dope fast. Katz's pastrami is now officially my second favorite NYC sandwich. For a community board to learn about cooking (professional and amateur), recipes, culinary instruction and restaurant management , try Cheftalk.

By: mark13

mark13 — Thu, 25 Jul 2002 16:00:27 -0800

Egullet's far too snotty for my taste, full of restaurants that I'd never be able to afford to go to anyway. I think that "it's good because it's expensive" foodies are even more foolish as the "it's good because it's all you can eat for $4.95" types. No, I'm not jealous; my parents just raised me with common sense. Chowhound is better, but some of their boards are headed in the same direction. Bummer.

By: mr_crash_davis

mr_crash_davis — Thu, 25 Jul 2002 17:32:23 -0800

I'm glad to see Michael doing something with his time now that Van Halen's not touring.