Delphine from Antiquarian Cooks's Profile

Display Name: Delphine from Antiquarian Cooks
Member Since: 1/25/11

Latest Comments...

I live in Brooklyn and I have mixed feelings about this. One one hand, this movement was totally necessary and based on really good ideas: sustainable food, ethics, craftsmanship, health, etc. On the other hand, the whole Brooklyn food aesthetic of simplicity and earnestness is just bullshit. The price point and the whole aura around it aren't simple at all, they're exclusive. Terms like "cupping rooms" really annoy me. For me, food is a conduit to enjoy life. It's not something to be over-analyzed and used to position one person above another. I don't care what other people are wearing, how spot-on their whole lumberjack look is. I just want a good piece of cheese on some good bread.


Twee Food: Debating the Brooklyn Artisanal Food Movement New York Magazine
4/16/12 04:21 PM

I vote knife and fork as well. But always fold, and never cut, salad. My family is from France - there it is a VERY big no-no to cut or indeed to eat salad any other way.


What Is the Best Way to Gracefully Eat a Salad?
2/1/11 08:46 AM

I'm not sure the author was going that far. The idea is that they're put on a pedestal that they don't deserve to be on. Animal foods like liver, sardines, eggs, etc are some of the most nutrient dense and not as bad as they're made out to be. Certainly vegetables should be included in a healthy diet as well. I would think that you'd need them for fiber and to alkalize the body. But they're not the only, and probably not the best, source of nutrients.


Why the Happy Meal is a Crime (Not Just a Culinary One)
Food News for Tuesday, January 25

1/31/11 09:12 PM

Macarons are the type of thing I'd never want to make at home. It's such a delight going to Laduree on vacation and opening an exquisite box of macarons. I wouldn't want to water down that experience with the hassel of making them myself.

These are cute though, and probably a lot less difficult :)


Make Faux-Macarons Without All The Hassle
1/31/11 09:22 AM

Macarons are the type of thing I'd never want to make at home. It's such a delight going to Laduree on vacation and opening an exquisite box of macarons. I wouldn't want to water down that experience with the hassel of making them myself.


Make Faux-Macarons Without All The Hassle
1/31/11 09:20 AM

I actually have a quiche in the oven right now. These days I'm making Pain Quotidien's Quiche Lorraine recipe from Smitten Kitchen. It's 1/2 cup heavy cream and 1 cup sour cream. I'd never thought to put sour cream in, it's excellent! It's much lighter and more delicate than all heavy cream.


Q is for Quiche! 10 Tempting Recipes for Homemade Quiche
1/30/11 08:11 PM

Wow, I am surprised to read about the 5-a-day myth but it makes sense. A few years ago I read Nourishing Traditions (still my go-to cookbook - the recipes are great!) and this is basically the author's stance. Added to that would be raw and fermented foods. In any case I don't think I'll have too hard a time incorporating cocoa, coffee, eggs, etc...


Why the Happy Meal is a Crime (Not Just a Culinary One)
Food News for Tuesday, January 25

1/26/11 09:05 AM

I was so excited to see this. I bake a lot with half whole grain flours, and half all-purpose and I've been looking for a way to make it 100% whole grain. I'm going to give coconut flour a shot and see what happens. Thanks!


Coconut Flour: Is This the Best Gluten-Free Flour?
1/25/11 09:11 AM