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.


- The Editors


Fine Wine

Dear Foodwine.com,

Winemaker I have your web site on my bookmark favorites solely to read Fred McMillin's WineDay column....I was looking for a direct e-mail address for Fred but I trust he will get the message though the powers that be at your publication....Thank you Fred for your recent article giving Sauv. Blanc it's due as a serious varietal....I hope you had the opportunity to taste the Rochiolli 97' (not even the reserve had a three bottle limit at the winery!!!)....it was the best I tasted all year and I am a huge fan of the varietal....if you did experience the Roch. 97' please e-mail me back to let me know what your impressions were.

Jim Barr
Sacramento CA


China Moon

Dear Kate,

Read your column about Barbara Tropp, but I heard China Moon was closed. I am going to SF next month, can you confirm?

Lindy Williams

Dear Lindy,

I'm sorry to say that you missed a little piece of heaven. China Moon is no longer around, but the China Moon Cookbook is (it's available at amazon.com). You can get Barbara Tropp's excellent meals in it, anytime you want, without ever leaving home. Not the same as the restaurant's charming experience and ambiance, but the recipes are great and this way, you can add your own touch of charm. Enjoy SF—I always eat my way through the town whenever I go there.

Kate Heyhoe


Luck o' the Irish

Dear Foodwine.com,

Help. Please!!!! My son is having a heritage day on Friday and we are looking for some simple recipes that might have their roots in Ireland. They have been asked to bring finger foods or something that does not need plates to serve. I am having trouble finding anything other than Irish stew. If you have any ideas please e-mail me and let me know where to search. Thanks in advance for your help!

J. Hain

Dear J.,

Your deadlines are worse than my book publisher's! Not a lot of time for this, but here's an idea that may help:

Green Potato Pancakes—use a basic potato pancake recipe (one using mashed potatoes rather than grated ones) and mix in chopped spinach (squeezed very dry), or a bunch of chopped parsley. Cook the pancakes silver-sollar size and serve spread with creme fraiche, sour cream or cream cheese. The Irish also use salmon a lot, so a potato pancake with cooked or smoked salmon mixed in (or on top) would work as well. Other Irish foods that could be served as finger-sized portions: Shortbread, scones, Irish Soda Bread, cheese bread (or crackers) made with a typical Irish cheese (such as Kerry Farmhouse or an Irish cheddar or blue cheese).

Hope this helps—let me know what you end up with!

Kate Heyhoe


Pancake Request

Dear Kate,

I just came from your web pages and I have a request.

Please would it be possible for you to give me at my email address the recipe for potato pancakes as I'm hosting a get together on the weekend of the 12th thru 14th. I'd wait till the 13th but the weekend gathering is 100 miles from my home.

Sure hope you can help?


Bernadetta L. Caudill

Dear Bernie,

Though we can't respond quickly to all our reader's requests, we were able to help you out, hopefully in time!

My column on March 13 was all about potatoes and potato pancakes—but my variations may not be what you want. One is green for St. Pat's (spinach) and the other is golden from carrots—not traditional but tasty!

Kate Heyhoe



No Pulling

Dear Foodwine.com,

I own a screwpull lever model. It is about 2 years old and is not working properly. It will no longer discharge the pulled cork without assistance. Can you advise me as to where I could send it for repair or replacement?

Thank you for your help.

Carver Brown
Vice President of Robot Coupe

Dear Carver,

Not long after writing my column recommending the Screwpull Lever model, I ran into the same problem. I contacted the PR firm for the company (Screwpull is made by Le Creuset), who replied:

"The Lever model is made of 37 pieces. Sounds like the pins that lock the worm into place either stuck or broke. It happens, although infrequently. Less than 3.5 % are returned and these are replaced or if possible, repaired. Consumer warranty on these is 2 years. Sounds like your falls into the 2 year period so it will be repaired or replaced if you send it back to Le Creuset. Please send it back to Le Creuset call 877-CREUSET for directions."

Yours may not fall into the 2 year period but try contacting Le Creuset. When I returned my model, I received a replacement in just over a month, and my phone call in the interim to check on the status was also actually returned by a knowledgable human being(!). I'm very interested in hearing whether you receive the same type of customer satisfaction, so please report back to me the results. I know other readers will want an update as well.

Good luck and thanks for contacting me,

Kate Heyhoe


Just Relax

Dear Foodwine.com,

I am looking for a source to buy Lora Brody's Dough Relaxer. I would very much appreciate it if you could e-mail me this information. I thank you in advance.




Can you tell me where I might be able to buy this product (and your others) locally? I live in Middlebury, CT, zip 06762, phone prefix (203) 758. I'm closest to Waterbury and Southbury.


Dear Dfig and Pasinct,

Both of you inquired about Lora Brody bread products that were featured on our site last October. I asked Lora and she replied:

"You can order from our web site—www.lorabrody.com, or call our toll free number: 888 9-BAKEIT, or let us know where you live and we can track down a retail source."

Hope this helps!

Kate Heyhoe


Oysters Away


Just read your page on Oysters—great recipes! You might want to provide the advice of Guinness in your choices for drinks to accompany raw Oysters. It's something I do often and really enjoy.



Gourmet Guess

Dear Foodwine.com,

I wanted to let you know that the CDs arrived within days of my email notification that I won. I am impressed with their layout and ease of use and am delighted with the music that accompanies each. I look forward to sampling many of the recipes, though I do think I will take one suggestion and substitute Cornish hens for the pigeon that is found in many of the Four Seasons of Gourmet French Cuisine recipes! Thank you for sponsoring the Gourmet Guess contest and awarding these lovely prizes.

Judy Leth



I was just in your web-site and tried to enter the Gourmet Guess, and after I answered all questions, and clicked on Enter, there was an error message that said "The Server encountered in internal error or misconfiguration and was unable to complete your request. Please contact the Webmaster*globalgourmet.com, and notify them of the time (1:06 pm, Central).

So, I don't know what else to tell you, except that I cannot enter the contest. and I think I got them all correct!!!!! (Hope, hope, hope)

Thank you!
Corbelle Remy

Dear Corbelle,

We just tried the contest and it appears to work correctly. We have had dozens of entries today, so the contest appears to be working.

1. Are you playing this month's Gourmet Guess? A few old games may still be lurking online somewhere—and they won't function correctly. This month's contest is located here:

Gourmet Guess

If you did play the correct contest, then

2. What browser and version are you using? In what city is your ISP located? with this information we can see if there is a technical problem between your connection and our server.


3. There may have been a temporary glitch. Please try again.

Thank you.

- Global Gourmet


Dear Foodwine.com,

Thanks for responding! I tried twice and got the same message. So after I exited the program, later I went back in and got in just fine. I don't know what exactly the problem was, but it was when I clicked on the right side of the page where it says "Gourmet Guess." The last time I tried, I typed in the url of the page where I had printed out the questions for this month's contest. Anyway, the problem seems to be cleared up now, and I got 10 points, so I must have missed one!!

Again, thanks for responding!



Scrapple Slicing


I looked at your section about scrapple. Very appetizing. What I really need to know is what's the best way to slice store-bought scrapple without having it break or crumble.

Norm Rosenthal

Dear Norm,

My mother used to slice Scrapple rather thickly—more like a slab than a slice. She also used a VERY sharp un-serrated knife. Since I don't eat the stuff today I have no experience with slicing and cooking it. I'd try coating the knife with cooking spray or just patting the crumbles back into place. Another suggestion is to use those Scrapple crumbles as a topping on eggs or incorporate them into an omelet.

Best regards,

Lynn Kerrigan
The Culinary Sleuth


I'm A Convert

Dear Foodwine.com,

I was surfing the internet in search of a program that would convert from the British metric system to the U.S. system of measurements in an effort to translate a few British recipes. I looked at your conversion program and enjoyed using it! I liked the friendly interface and the amount of information the progarm provided. I was unable to figure out, however, how to convert from weight in grams to volume measurements. For example, what is the equivalent in cups of 125 grams of flour, or sugar? Or, what is the equivalent in tablespoons of 50 grams of butter? Thank you for your help!

Rebeca Russell


Dear Foodwine.com,

I find your conversion page sometimes very helpful, but it only goes so far. I perfer to work with weight for two reasons, 1. it's more accurate, and 2. changing the amount of a recipe is easy IF YOU CAN ACCURATELY MAKE CONVERSIONS.

Could you add cross mode functionality? For example, a recipe calls for 1/3 cup sugar, and I want to cut the recipe in half, how can I proceed? So what would be helpful is a table of common recipe ingredients by weight in ounces and grams and the ability to relate that to volume.

Could you do that?

Peter Goulding
Toronto, ON Canada

Dear Rebeca and Peter,

We have forwarded your suggestions to our programmer who hopes to incorporate them in the next version of our Cooking Calculator.

- Foodwine.com


Previous Letters to the Editor


This page created April 1999

The FoodWine
Main Page



   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysHandmade Cat Toys