Comments on: Spinach sauteed in brown butter http://foodpluspolitics.com/2009/03/12/spinach-sauteed-in-brown-butter/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2009/03/12/spinach-sauteed-in-brown-butter/#comment-4862 ellaella Wed, 18 Mar 2009 10:38:53 +0000 http://foodpluspolitics.com/?p=2343#comment-4862 I don't like the redisgned site either, form or function. I have no problems with them charging for access - they're more a competitor to CI than the Epicurious titles, but I do think they charge too much. I believe it's still $36/yr or $3 per month and that's just crazy. I don't post, I don't have time. I used to glance at the boards from time to time but don't even do that anymore. I just don't go there much these days. :( I don’t like the redisgned site either, form or function. I have no problems with them charging for access – they’re more a competitor to CI than the Epicurious titles, but I do think they charge too much. I believe it’s still $36/yr or $3 per month and that’s just crazy. I don’t post, I don’t have time. I used to glance at the boards from time to time but don’t even do that anymore. I just don’t go there much these days. :(

]]> By: tess http://foodpluspolitics.com/2009/03/12/spinach-sauteed-in-brown-butter/#comment-4859 tess Wed, 18 Mar 2009 02:54:48 +0000 http://foodpluspolitics.com/?p=2343#comment-4859 The Fine Cooking website has indeed gone under some revisions. It, and the related CooksTalk forum, has changed over the last couple of year to a less user-friendly format. They have added some of their own "CT blogs" and all, but access to their recipes is now quite restricted and less useful. Even if you pay for the access, the search for recipes is not very usable. Do you post there (CT forum)? <abbr><em>tess’s last blog post..<a href="http://1tess.wordpress.com/2009/03/16/hito-kuchi-tonkatsu-bite-sized-pork-cutlets/" rel="nofollow">Hito Kuchi Tonkatsu: Bite-Sized Pork Cutlets</a></em></abbr> The Fine Cooking website has indeed gone under some revisions. It, and the related CooksTalk forum, has changed over the last couple of year to a less user-friendly format. They have added some of their own “CT blogs” and all, but access to their recipes is now quite restricted and less useful. Even if you pay for the access, the search for recipes is not very usable. Do you post there (CT forum)?

tess’s last blog post..Hito Kuchi Tonkatsu: Bite-Sized Pork Cutlets

]]> By: ellaella http://foodpluspolitics.com/2009/03/12/spinach-sauteed-in-brown-butter/#comment-4809 ellaella Thu, 12 Mar 2009 21:09:06 +0000 http://foodpluspolitics.com/?p=2343#comment-4809 <strong>Henny </strong>- Your method sounds delicious. I'll have to try it, maybe with a pinch of nutmeg too. Thanks! Henny - Your method sounds delicious. I’ll have to try it, maybe with a pinch of nutmeg too. Thanks!

]]> By: ellaella http://foodpluspolitics.com/2009/03/12/spinach-sauteed-in-brown-butter/#comment-4808 ellaella Thu, 12 Mar 2009 21:08:23 +0000 http://foodpluspolitics.com/?p=2343#comment-4808 <strong>Word </strong>- You're welcome. I've made half a recipe, usually when I have spinach left from salads and sandwiches. Just as good. Word - You’re welcome. I’ve made half a recipe, usually when I have spinach left from salads and sandwiches. Just as good.

]]> By: ellaella http://foodpluspolitics.com/2009/03/12/spinach-sauteed-in-brown-butter/#comment-4807 ellaella Thu, 12 Mar 2009 21:06:29 +0000 http://foodpluspolitics.com/?p=2343#comment-4807 <strong>Cat </strong>- It is delicious! If you try it, don't skimp on the butter. It's 28g. Cat - It is delicious! If you try it, don’t skimp on the butter. It’s 28g.

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