Yellow
Photo by none other than Donna
In huge and enthusiastic support of Barbara and her Taste of Yellow 2008, and the Lance Armstrong Foundation and Livestrong Day.
Michael - what a beautiful yolk (and photo)! Can you identify your source for these lovely looking eggs?
Posted by: NancyH | April 28, 2008 at 01:49 PM
Nice, Ruhlman. Great causes to support! Cheers, Bonnie (artnlit)
Posted by: artnlit | April 28, 2008 at 02:08 PM
Bummer that I missed this event... I will know for next year though.
Posted by: Chris | April 28, 2008 at 02:13 PM
Livestrong day 2008 is May 13.
Posted by: ruhlman | April 28, 2008 at 03:12 PM
I think that Chris was bummed, as I am, that we missed the cooking contest. I love yellow foods: eggs, all things lemon, yellow veggies. It would have been fun to participate in the contest.
Posted by: Darcie | April 28, 2008 at 03:18 PM
I am pleased to know that I have not missed Livestrong Day. I am still bummed that I missed the deadline for the contest...
Not to sound like a gushing sycophant but it is really cool know that someone you admire takes the time to read their blog comments and take the time to comment back.
Cheers
Posted by: Chris | April 28, 2008 at 03:23 PM
Three cheers for Barbara for her involvement in this wonderful cause and to Michael for his support. We may not be able to participate in the contest, but I will wear my yellow wristband proudly on May 13th as I have for the past four years.
Posted by: Tim | April 28, 2008 at 05:23 PM
Wow thank you so much for the shout out Michael. I've had a huge amount of entries so the round up on May 13th will be fabulous with some great recipes and photos.
Posted by: barbara | April 28, 2008 at 05:41 PM
Mildly off-topic, but: does anyone know why the cheapest supermarket eggs in Minneapolis are orange-yellow yolked, tasty and cheap, while the fanciest free-range eggs back home in San Francisco tend to be washed-out-cream yolked, bland, mediocre, and super-expensive?
Honestly, I don't get it. Friend of my parents kept chickens in the foothills, and their eggs were good, too. What's wrong with the commercial product here?
Posted by: wcw | April 29, 2008 at 02:18 AM
eggs are one of the most beautiful things nature has to offer...inside and out. Very nice shot!
Posted by: iron stef | April 29, 2008 at 09:46 AM
wcw: Also, the interior firmness decreases with age. So, the cheap eggs sell quickly and get re-stocked quickly, and are therefore often the freshest ones in the store. The organic, vegetarian-feed only eggs costing three times as much don't sell as quickly and therefore sit n the shelf longer at the store before going to your home.
When I was in culinary school, we had the best eggs. This was mostly due to the fact that they were delivered directly to the school from the farm several times a week and we used them within a day or two of delivery.
Posted by: Lisa | April 30, 2008 at 11:45 PM
I love the contrast of photos, "not by donna" and by "none other than donna", too good!
Posted by: michelle | May 01, 2008 at 07:43 PM
What a great idea. Kudos to Barbara for taking the time and bringing so many people together. I write, but my bread and butter is as a surgical clinic administrator. We treat a lot of cancer patients. No matter how many people we see, it never fails to shake the staff up when a biopsy report come in positive, but it also gives us great joy when someone comes through the experience and beats it. Thank you Barbara. You're support means a lot.
Posted by: kanani | May 02, 2008 at 09:41 PM
Greetings Michael:
An off the subject question. I'm taking an ACF kitchen practical soon and am confused by advice for a certain part. What IS the proper cut for matignon ? Escoffier says paysanne but can the cuts be different for each item or do you have to choose only one ? And I was told to make it crispy but how do you do that when you are stewing ?
Your opinion will be very much appreciated. Thank-you.
Posted by: Russ | May 03, 2008 at 11:52 AM