Hmm... scary that you need a “day” to find a good donut ;).

Anonymous (#22)... we are working on it (How to Cook Everything Vegetarian) and hope to announce a release date very soon!

Anonymous, I think the window has closed on figs getting much riper here in Portland. There just are not enough long, sunny days to get much improvement. Our fig tree out front had a first group in early August, but the second wave just is not going to ripen, based on past years experience, unless we suddenly get a good month of summer like weather.

Just click on your member name in the top left corner of the page, or the My Culinate link on the top right. Both take you back to you “blog” page where you can add more posts. Enjoy!

!redruM. Icky... yet strangely interesting story.

@anonymous: Also, if you really don’t want to wait, there is a simple search setting feature in the HTCE App to find all vegetarian recipes and filter out others—which still gives you hundreds of wonderful recipes.

Yeah, summer is coming again... can’t wait!

Fatima, ... thanks for the effort anyway, and the story. It just seemed more interesting to see what people might come up with. Let’s hope the “random-number-gererating-gods” favor those who put in the extra effort.

Not that I take Wikipedia as the last and most accurate source, they are mostly right, Kiwicha is a type of amaranth grain — of which there are multiple varieties. There names roots are often used interchangeably based on what linguistic translations are followed. Always nice to know more though... thanks

Congrats to Kathy who was the posted the comment (#136) that was randomly drawn for the Grand Prize of all 12 cookbooks.

Wow... this sounds wonderful! I must try this... thanks for sharing!

Don’t get me wrong, I do think that there is a very small segment of biofuels that might make sense — bi-product biofuels perhaps — but, growing the primary crop as fuel seems just nuts!

Fascinating... yet another attempt to grow food that is not to be use to feed people. It has always seemed to me the right answer always should start with how to consume less, not consumer more via shifting the resource issue. Have people already forgotten the bio-fuel results?

After several days, and WAY too much “to-do” about Gourmet’s demise, I think Beverly’s comment holds some interesting food for thought. Why had she lapsed — like so many others quite frankly did, I don’t think we even had a subscription at the office anymore — and why had she recently returned? Could it be that maybe Gourmet had bringing on a new generation of writer’s and readers too late to be saved?

As likely a reason might be in the changing world of food over the last years; a movement to more cooking at home and in simpler ways seems to continue. I have come to believe that the brand name itself was bound to be at risk. The word “gourmet” has a history and is unlikely to change in meaning fast enough in the internet age to not be saddled with the past connotations that burden it.

Is it sad? Probably. Is it a bad thing? Other than then poor management of the announcement to the employees, probably not as bad as everyone is making it out to be given the number of sources of great food content available today.

If there is truly an audience for what was Gourmet, something will appear to fill that need... now it is up for those who so opine it’s loss to make that happen.

What is amazing to me is that they had almost 1 million subscribers. Now, that is roughly $30 million a year in just subscription revenue. Although ad revenues are just dying everywhere, it floors me that that amount of base revenue could not sustain some version of the magazine moving forward.

Makes you wonder though.

Hey Eamon... this must mean the market is holding up well and growing in only it’s second year. Great news!

Having listened to McWilliams on NPR and the BBC, I think his approach, although with some points where locavores could get a bit chaffed, is a very balanced and constructive discussion. Both on the meat-consumption front and the realities of local production being impossible (in many geographic instances) with the established population centers.

Is the better question the is more overarching, one of unsustainable population growth, and less about the narrower, albet important, subjects of locavorism or meat consumption?

Here is the show I was talking about called Grill Sergeants

Welcome aboard... I see you are in the the Air Force based in the US. I was wondering what you thought of the cooking/chef show that is done by the Pentagon (can’t remember the name right now)? I was listening to something on the radio about it the other day and it sounded fascinating.

I think it would be great to hear more from a food lover in the military... keep these posts coming.

Rhubarb Soda by OpusOne on May 9, 2009 at 2:07 PM PDT

Barbara Lamb,

How much honey do you use to equal the 1 cup of sugar in the recipe above? It would be nice to post some variations for this recipe.

Mark