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Dear Readers,

Letters to the Editor welcomes your comments, questions, criticisms and suggestions. Looking for a specific recipe or trying to find a product? Please don't send those requests as a Letter to the Editor—we receive too many individual requests to reply to all of them here. Try our Message Boards or our Search page first.

If you would like to write a Letter to the Editor use our feedback form.

Note: To prevent spammers from automatically gathering email addresses off this page we have replaced the @ symbol with an * (asterisk). To respond to someone, please replace the asterisk with the @ symbol.

Thanks.

- The Editors

 

Questions & Comments

Dear Global Gourmet,

RE: your recipe Cozy Toasted Yellow Dal

Mung beans are unavailable in my country. Please suggest an alternative.

Thank you.

Roberto von krammer
vkrammer*terra.cl

 
Dear Roberto,

Lentils are often used in lieu of mung beans—even in India. They come in many varieties, and are very quick-cooking, so you may need to reduce the cook time to about 20 minutes before checking them (avoid overcooking them or they'll become mushy). They also don't need presoaking, as some legumes do.

Fisherman

Good luck,

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

I've experimented with MANY combinations of gravlax ingredients. The best one, and most expensive, is to marinate the filets in Courvoisier while you are doing all the prep work. I drizzle a few drops onto the flesh surfaces during the times when I rotate the salmon. Also, I add a tsp. Of freshly ground coriander into the salt/sugar/pepper mixture.

Michael D. Katz
meow*ix.netcom.com

 
Dear Michael,

Salmon gravlax and Courvoisier sounds like a winning combination! I assume your thoughts are in response to my Holiday Gravlax column. Thanks for sharing—I'm sure more than one of my readers will try your method, especially with the party season soon to be upon us.

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

I am most impressed by the Finnish fishing capability ! See your article on the Gastronomy of Finland. Do they catch the Smoked Baltic herring ready smoked, or do the marvelous Finnish fishing boats smoke the fish on their way back to port? Either way most impressive!

Roger Kenyon
roger_kenyon*hotmail.com
Mexico

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Dear Global Gourmet,

Please help us! I would like to know where I can buy POP-UP thermometers. Even if there is not one in our area please give me a referral.

Joe Benchimol
joe*atfsports.com
Montreal, Quebec

 
Dear Joe,

Try a restaurant supply, foodservice provider or cooking store in your area.

Good luck,

Kate Heyhoe
The Global Gourmet

 

Kudos

Dear Global Gourmet,

Excellent site! I found exactly what I was looking for in no time, thanks to you.

Bob Proost
BobProost*msn.com
Glen Allen VA

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Dear Global Gourmet,

I just have to comment on the 8/1/00 newsletter (sorry, sometimes I have to play "catch up" with email over a month old in my inbox). Anyways, I read the eGG-Roll newsletter to my husband and we just about died laughing while reading the article "Chicken"... I have to say, that was just beautiful! Not only do I get to read timely, informative articles (like the "Food Companies Consolidating") in this newsletter, but I also get a great laugh from other classics like "Chicken"! Keep it up! My fellow chef pals will love reading this...thanks again!

Cindy King
chefking*uswest.net

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Dear Global Gourmet,

Great writing, great recipes, great site, especially the holiday and seasonal features. Thanks.

Kate Wilson
kjlwilson*webtv.net

 
Dear Kate,

In so few words you've made mine and my staff's day. Thanks for taking the time to write. There's no compensation or satisfaction like an unsolicited attaboy.

Kate Heyhoe
The Global Gourmet

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Dear Sir/Madam,

I am so happy to see Kate Heyhoe win the acclaim that she deserves with the Kuhn Rikon Celebrity Chef of the Month award. You have a fantastic website which I check religiously for updates. If you ever need a freelance contributor, I would love to be of assistance.

Farmer

Fondly,

Magdalena Carpenter
magdalena95*hotmail.com

 
Dear Magdalena,

Thanks for the very kind words—you've got me blushing. We don't hire freelance writers, but I'll keep an eye out for your byline at other publications. Clearly, you have great taste (grin)!

Kate Heyhoe
The Global Gourmet

 

Gourmet Guess Winners

Dear Global Gourmet,

Thanks! I have enjoyed the Gourmet Guesses over the last couple of years. The Chilly Dessert Maker is a great item; my kids will love it!

All the best; I've enjoyed the website.

Dan Strahs
strahs*biomath.nyu.edu
Hoboken NJ

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Hello,

Thank you! I'm really thrilled to win such a nice prize. I love your site and will continue to visit. Thanks again,

Darlene Wright
darlene*skybest.com
Boone NC

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Hi!

Thank you so much for choosing me as one of the winners! I was thinking when I entered the contest last month that it would be such a nice prize to win! I am old enough (or young enough, depending on how I look at it on any particular day) to still remember the taste of homemade ice cream that was the welcome reward after hours of cranking.

Thank you also, for your wonderful site!

Sharon Haas
sharhaas*charter.net
Eau Claire WI

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Dear Global Gourmet,

I've had a lot of fun entering Global Gourmet's Gourmet Guess contests and am delighted to have been selected a recent winner.

The Chilly Dessert Maker from William Bounds arrived today, and it's just beautiful— I look forward to trying it out soon. Many thanks for running the contest and for awarding such a super prize!

Regards,

Carol Slintak
surfsup*ij.net
Dunedin FL

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Dear Global Gourmet,

Just want to thank you for the terrific prize. I really enjoy the stainless steel utensils and the tempfork.

Thank you again,

Christy Barker
Chrisben*worldnet.att.net
Guthrie OK

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Dear Global Gourmet,

The Chantal Kitchen Tools arrived yesterday. They are beautiful. Thank you so very much.

Barbara Harding
coolrmom*erols.com
Thorofare NJ

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This page created October 2001


 


 
 

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