hi all..

i really need, for work, the name of all the food magazine you know...
Please..can someone help me?

Thanks..
GM

"GM" > wrote in message
...
> hi all..
>
> i really need, for work, the name of all the food magazine you know...
> Please..can someone help me?
>
> Thanks..
> GM
>
www.google.com enter "food magazine"

"pavane" > ha scritto nel messaggio
...
>
> "GM" > wrote in message
> ...
>> hi all..
>>
>> i really need, for work, the name of all the food magazine you know...
>> Please..can someone help me?
>>
>> Thanks..
>> GM
>>
> www.google.com enter "food magazine"
>
>
Yes....but i hope you know more than google...

"GM" > wrote in message
...
>
> "pavane" > ha scritto nel
messaggio
> ...
> >
> > "GM" > wrote in message
> > ...
> >> hi all..
> >>
> >> i really need, for work, the name of all the food magazine you
know...
> >> Please..can someone help me?
> >>
> >> Thanks..
> >> GM
> >>
> > www.google.com enter "food magazine"
> >
> >
> Yes....but i hope you know more than google...
>
>

As google returned 43,300,000 hits, each of which will have
something to do with food and/or magazines, I really doubt it.
I might be more able to discriminate but certainly not able to
store that volume of reasonably pertinent references. And
you might have to do a little bit of work yourself with the
google answers, y'know. It is not quite a silver platter.

pavane

GM > wrote:

> hi all..
>
> i really need, for work, the name of all the food magazine you know...
> Please..can someone help me?

The ones I like sometimes a

Gourmet
Sunset (not technically a food magazine, but I like the food articles a
lot)
Vegetarian Times
Bon Appetit
Food & Wine
Veggie Life
Cooking Light
Cook's Illustrated
Taste of Home

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

On Fri 06 May 2005 05:06:49p, Serene wrote in rec.food.cooking:

> GM > wrote:
>
>> hi all..
>>
>> i really need, for work, the name of all the food magazine you know...
>> Please..can someone help me?
>
> The ones I like sometimes a
>
> Gourmet
> Sunset (not technically a food magazine, but I like the food articles a
> lot)
> Vegetarian Times
> Bon Appetit
> Food & Wine
> Veggie Life
> Cooking Light
> Cook's Illustrated
> Taste of Home

A bit specialied, but very good, is Chocolatier.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 7 May 2005 02:13:53 +0200, Wayne Boatwright >
wrote:

>> Gourmet
>> Sunset (not technically a food magazine, but I like the food articles a
>> lot)
>> Vegetarian Times
>> Bon Appetit
>> Food & Wine
>> Veggie Life
>> Cooking Light
>> Cook's Illustrated
>> Taste of Home
>
>A bit specialied, but very good, is Chocolatier.

Saveur, love this one.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

My favorites a

Fine Cooking
Sunset (cooking sections)
Cooking Light (though I usually add the sugar and fat back in)

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On Sat, 07 May 2005 07:44:29 -0700, Ranee Mueller
> wrote:

> Cooking Light (though I usually add the sugar and fat back in)
>
That's funny!

My favorite is Saveur. I think I may be a food snob or something.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

On Sun 08 May 2005 12:37:38p, Michael Odom wrote in rec.food.cooking:

> On Sat, 07 May 2005 07:44:29 -0700, Ranee Mueller
> > wrote:
>
>> Cooking Light (though I usually add the sugar and fat back in)
>>
> That's funny!
>
> My favorite is Saveur. I think I may be a food snob or something.
>
>
> modom

Gee, you think?

BTW, love the descriptions of the foods you prepare.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 8 May 2005 21:43:25 +0200, Wayne Boatwright
> wrote:

>On Sun 08 May 2005 12:37:38p, Michael Odom wrote in rec.food.cooking:
>
>> On Sat, 07 May 2005 07:44:29 -0700, Ranee Mueller
>> > wrote:
>>
>>> Cooking Light (though I usually add the sugar and fat back in)
>>>
>> That's funny!
>>
>> My favorite is Saveur. I think I may be a food snob or something.
>
>Gee, you think?
>
>BTW, love the descriptions of the foods you prepare.

Thanks, Wayne. I'm doing a Mother's Day steak tonight if the weather
permits. It'll be grilled. Still cogitating on what to do to it and
what to serve with it.

I have a couple of good mangos, a pineapple, and some poblanos. I
think I'll slice the pineapple and grill it. Poblano, too. They
could make a decent salad. Maybe. If the store has acceptable
asparagus, the resident mom has asked for a grilled batch o' spears,
too.

I think I'll salt, pepper, garlic, jalapeno the steak (grass fed
sirloin) and burn its outside fast and furious. Rare is best with
this batch of steer meat, I've found.

Then maybe a mushroom/shallot sauce? Maybe I should use some of my
homemade demiglace... Or green peppercorns... Or...

There's still time.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

On Sun 08 May 2005 02:04:21p, Michael Odom wrote in rec.food.cooking:

> On 8 May 2005 21:43:25 +0200, Wayne Boatwright
> > wrote:
>
>>On Sun 08 May 2005 12:37:38p, Michael Odom wrote in rec.food.cooking:
>>
>>> On Sat, 07 May 2005 07:44:29 -0700, Ranee Mueller
>>> > wrote:
>>>
>>>> Cooking Light (though I usually add the sugar and fat back in)
>>>>
>>> That's funny!
>>>
>>> My favorite is Saveur. I think I may be a food snob or something.
>>
>>Gee, you think?
>>
>>BTW, love the descriptions of the foods you prepare.
>
> Thanks, Wayne. I'm doing a Mother's Day steak tonight if the weather
> permits. It'll be grilled. Still cogitating on what to do to it and
> what to serve with it.
>
> I have a couple of good mangos, a pineapple, and some poblanos. I
> think I'll slice the pineapple and grill it. Poblano, too. They
> could make a decent salad. Maybe. If the store has acceptable
> asparagus, the resident mom has asked for a grilled batch o' spears,
> too.
>
> I think I'll salt, pepper, garlic, jalapeno the steak (grass fed
> sirloin) and burn its outside fast and furious. Rare is best with
> this batch of steer meat, I've found.
>
> Then maybe a mushroom/shallot sauce? Maybe I should use some of my
> homemade demiglace... Or green peppercorns... Or...
>
> There's still time.

And it sounds delicious!

If I didn't live with someone who was strictly beef and potatoes, I'd be
more creative. I can't even put diced onion is his chili!

Enjoy the day!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974