Comments for The Proper Binge

Comment on Enough with the proselytizing, how about some actual cooking? by Alice

Alice — Thu, 18 Feb 2010 06:37:31 +0000

Lady Gaga is probably my biggest guilty pleasure in music. I can’t explain why I like her.
And you?

Comment on Enough with the proselytizing, how about some actual cooking? by WillieNY

WillieNY — Sun, 24 Jan 2010 13:37:55 +0000

You have great blog and this post is good!
—
best regards, Greg

Comment on Enough with the proselytizing, how about some actual cooking? by adele

adele — Wed, 30 Dec 2009 00:39:38 +0000

Hmm. Could this chutney be frozen? I don’t have the space or the equipment (or the time, if we’re honest) to get into canning, but it sounds lovely.

Comment on Why waste your waste? by Kelly

Kelly — Wed, 02 Dec 2009 19:12:24 +0000

We compost everything we can (having the luxury of living out in the ‘burbs). I know what you mean about the waste. We recently cooked T-Day dinner at my mom’s and she doesn’t compost. It was terribly difficult throwing all the food scraps away. It is amazing how much garbage it produces. We are a family of four with 1 in diapers and we still only throw out 1 15 gallon garbage bag a week because we compost and recycle so much. Plus, when you buy whole foods, you don’t have to dispose of the packaging like when you buy processed stuff!

Comment on Taking the long way: Pepper Jelly…so six weeks ago by Chelle

Chelle — Wed, 02 Dec 2009 15:41:10 +0000

Huh, I’ve put pectin into all my jams this season and they are all too soft, almost syrupy! I blamed it on the fact that we had a rainy season but maybe I just need to cook it down even more?

Comment on Taking the long way: Pepper Jelly…so six weeks ago by Heather Eddy

Heather Eddy — Wed, 02 Dec 2009 10:14:17 +0000

Joh- The cran-apple butter came out great. I’ve never made, much less eaten any apple butters before, but it’s the easiest thing ever. I made my spicy and fragrant with ground cinnamon, nutmeg, ginger, clove and allspice! Do it!

Comment on Taking the long way: Pepper Jelly…so six weeks ago by Joh

Joh — Tue, 01 Dec 2009 18:20:29 +0000

Cran-Apple Butter??? Honestly I’m turning my apartment into Homemade Central this weekend and next….. canned goods for EVERYONE for the holidays!
Let’s hear it for a can-volution!

Comment on Sure, my pizza is a cliche. A delicious, delicious cliche…and other food musing from the weekend by Alia

Alia — Mon, 30 Nov 2009 11:18:11 +0000

Gah! I’m living in Taipei right now, and have been craving artisan pizza for the last couple of weeks. Your figgy conglomeration of cliché (but for very well-justified reasons) toppings literally made me jump out of my seat. Bravo! Clap, clap.
Heh, I’m just going to have to make my own pizza dough, I guess…

Comment on C’est moi qui l’ai fait: The hand-made’s tale by Joh

Joh — Sat, 07 Nov 2009 14:37:16 +0000

Please please please post something about the pepper jelly.
With my more shallow begging out of the way, I’m very interested in the process you talk about – the total ownership of what you’re making. It’s so elemental, and so many people I think are getting back to it – everything we do now is epehemera, at least in my line of work. And then you come home, and it’s the work of your own hands greeting you. It’s fascinating and reassuring.

Comment on Oh, solo me-o: The dish I can’t stop eating by Joh

Joh — Sat, 07 Nov 2009 14:30:30 +0000

Carbonara is most definitely one of my favorite things ever. Especially to make for one. My version requires a little grated garlic and shallot, but I suppose I could be convinced to try without it. In fact, we have one egg right now in the fridge.
Carbonara sounds like the perfect lunch on the first REALLY COLD DAY of November.