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Sunday, January 22, 2006

Dear Deborah Snyder of Lever House in New York,

I should like to know how it's possible to completely cook a grapefruit curd containing six whole eggs and six egg yolks in a mere 15 minutes, as you purport in a recent issue of Food & Wine. Even after 45 minutes I had barely reached a curd-like consistency. Perhaps you have been cooking in the bowels of a restaurant several hundred feet blow sea level, thus increasing the temperature at which water boils?

We are watching Bleak House and dining on chilled grapefruit meringue SOUP tonight, rather than pie, thanks to your ill-tested recipe. The meringue floating on top, at least, is absolutely perfect & completely gorgeous--possibly because I checked the cooking time for prepping the egg whites on teh internets, not trusting your directions any further. For the record, it takes a mere four minutes to warm them over boiling water while whisking, followed by five minutes or so in the electric mixer.

My source on the inside tells me you go through a lot of assistants. I have no further comment.

Kind Regards,
Soup Eater

Posted at 10:58 PM

Comments

001. Christopher Hintz

I have no idea what most of that means, but it struck me as charming and gracious, considering your soupy predicament.

Posted at 05:36AM on Monday, January 23, 2006

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