dollibygolly

Re: The New Geometry of the Plate

I wish I knew what is meant by "roasting program". Please
explain. Thanks

posted: 12:06 pm on June 28th

Re: Video Series: How to Make Chinese Dumplings

This is an excellent and intriguing introduction to making
pot stickers. I would like to see the entire video. As soon as I can see the whole thing I'll make a batch and report back.

I understood that the entire video was to be available on Dec. 28th. Is that correct?

posted: 4:22 pm on January 4th

Re: Classic Update: Eggplant Parmigiana

Could I please just get the update recipe? I loaned my magazine and it hasn't been returned yet! Good lesson there!
Thank you so much.

posted: 8:39 pm on September 25th

Re: We're LIVE from the Epicurean Classic!

Lovely to see and (almost) hear RLB! I had hoped to meet her this past June at her husband's 50th reunion at University of Toronto. Alas, once again Elliot wasn't in attendance.
such a delight to view all of the great cooks live. Will there be opportunities to see this series again? Thank you.

posted: 12:30 pm on August 29th

Re: Baked in its own bag

Inspirational! Good for you, nothing like being a pioneer
I'll be watching and ready to knead. Thanks.

posted: 10:33 pm on June 21st

Re: Gelatin Dangers

This was a very interesting question, and the answer (although supposedly a tad late) was thoughtful, scientific and to the point. Good job Food Geek! Thanks for all the useful info.

Dollibygolly

posted: 7:52 pm on April 1st

Re: My milkshake brings all the...bananas to the yard?

Yummy good stuff! Thanks for such a great recipe. Now, I would love it if there's ANYONE out there who has the very first Fine Cooking magazines through 2003 and would like to sell them reasonably to me. I began to subscribe in 2004 and wish I had the beginnings of a wonderful magazine. Thanks to you all for reading my request.

Dollibygolly@yahoo.com

posted: 7:08 pm on February 6th