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Big Green Egg in Saveur!!
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WooDoggies
Posts: 2,390
We subscribe to 2 food magazines: Saveur and Cooks Illustrated. Last month CI dropped the ball when they gave a review of the egg. The reviewer totally missed the concept of ceramic cooking and his assessment boiled down to hogwash.
Ironically, the latest Saveur, which arrived today, has a very, very nice article on the bge and placed it prominently in front of the magazine. They obviously get the concept of ceramics and go so far as to call Ed Fisher, "... the high priest of a grilling cult..."
Saveur is a beautiful magazine that features great foods, photos and stories about food from all over the world. All of the recipes I've tried from Saveur have turned out great. Who knows, maybe this article will help boost subscriptions from eggers.
john
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I'd like to see em open the lower vent in that pic....LOL
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Having worked with many an art director, they will do most anything to make a shot more interesting... even if it doesn't make any sense. Good eye!
john -
Just got mine!!
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unless i'm blind (which is arguable), it doesn't even look like the egg is set correctly in the nest.
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Thanks for sharing! Honestly last month's CI pan made me angry like they called a loved one a dirty name!Re-gasketing America one yard at a time.
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I got a call today from a friend who subcribes to Saveur. She could't wait to tell me the egg was featured. Thanks for posting the article.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
WessB wrote:I'd like to see em open the lower vent in that pic....LOL
whoops, you beat me to it. they should have let the writer proof the photo, she'd have probably caught that. -
You know...
I dont have my copy yet...how long have you had it?
EvansI spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
EGGcellent article. I get their weekly newsletter which contains some interesting recipes.
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Will have to try out that magazine. Sounds great since the BGE got a great review.
Patti
Wichita, KS -
We're down to three food magazines now. When we're finally down to one it will be Saveur.
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I have always enjoyed the magazine, great writing, and recipes with attainable results. The Editor is also a judge on Top Chef Masters, fyi.
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