Top | Newsletter 2009

Culinate Newsletter November 25 09

(mailing, James Berry)

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 h1. Dear readers,
 
 I'm in the middle of My Life in France, Julia Child's account of living in Paris during the 1950s. The text is rich with descriptions of that time and place, but I'm also loving Julia's approach to cooking. One page I marked was about her self-imposed rule never to apologize for a dish:

 "I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as 'Oh, I don't know how to cook …' or 'Poor little me …' or 'This may taste awful …' it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, 'Yes, you're right, this really is an awful meal!' …

 "Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes."

 Hear that, cooks? No apologies!

 And the happiest of Thanksgivings to you and yours.

 Kim Carlson
 Editorial Director

 P.S. Need last minute cooking tips for the turkey and the trimmings? We've got a roasting and brining recipe for the bird; Ina Garten's Mashed Potatoes (enriched with plenty of butter and cream); and a trio of pumpkin pies to tempt you.


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story1id: 253766
story1text: "Ever wonder why you're adding baking soda to a candy recipe? Hank Sawtelle explains."
story2id: 253405 
story2text: "Deborah Madison is a fan of Jerusalem artichokes. Here she tells how to cook them." 

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recipe1text: "Leftover turkey, transformed."
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recipe2text: "The flavor of late fall — in a pudding."


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