Saveur's December Cover

Sometimes food photo's bother me. The cover of the december issue of Saveur is one. now i should say that i really love Saveur - wouldn't miss it - learn lots of stuff every month. but am i wrong that the photo shows a plate of bloody water with a little bordelaise sauce mixed in? compare it to the photo on page 50 - different pieces of meat obviously and without the bloody puddles too.

[Robin Garr]

David, I don't take Saveur, being less enamored of it than many foodies are. But is this the cover in question? It's a little hard to see much in this small image, but are you talking about the gravy or jus?

I have a neighbor's December issue and it does not say "STEAK" but "FILET MIGNON" and there are three strips in a rim soup with some kind of watery juice. I wasn't personally bothered by the cover and it seems like a good issue.

Frank

(PS I am not a mail thief, I am cat-sitting while they are in India)

Being contrarian this month, I stopped Saveur as of the last issue.Wasn't the bloody steak cover that did it. Just sorta lost interest over the last few issues.

[Robin Garr]

Being contrarian this month, I stopped Saveur as of the last issue.Wasn't the bloody steak cover that did it. Just sorta lost interest over the last few issues.

I always get in trouble for saying this, but I've never warmed up to Saveur, and I am joined in this antipathy by my bride, who calls its articles "precious." (I know, I've been flamed for this before, but I never learn ... )

Being contrarian this month, I stopped Saveur as of the last issue.Wasn't the bloody steak cover that did it. Just sorta lost interest over the last few issues.

I always get in trouble for saying this, but I've never warmed up to Saveur, and I am joined in this antipathy by my bride, who calls its articles "precious." (I know, I've been flamed for this before, but I never learn ... )

I'm with you guys. Granted I haven't seen more than a handful of issues, but apart from the beautiful photography, it's not at all what I look for in a cooking magazine. Almost like it tries so hard to be different that I have real trouble relating to any of it. Maybe I'm just a "simpleton."

the issue robin posted the photo of is not the december issue. can't remember the other photo that bothered me - from a chain restaurant - that had a picture - maybe on TV - of a filet with light grill marks but otherwise not seared at all. hardly a way to get customers interested.

There is a picture of James Beard in this issue. Either the picture was shot into a mirror or they flipped the image because it is a mirror image of what it should be.

the issue robin posted the photo of is not the december issue. can't remember the other photo that bothered me - from a chain restaurant - that had a picture - maybe on TV - of a filet with light grill marks but otherwise not seared at all. hardly a way to get customers interested.

How about the one I posted? Do you have me set on "ignore"?

F

sorry, can't believe i missed it. yes, of course that is correct.

I have no problem with Saveur, but along with Gourmet, it is one of the magazines I scan, clip if I find anything worthy of adding to my recipe archive, and then take to the office so the drug dealer clients of the guy that shares office space with me can enlighten themselves.

Bon Appetit is the one I keep.

I am a fan of recipes, then the odd article on food production but for travel and lifestyles not at all. If I was concenred about the Beautiful People I'd still be subscribing to the Wine Speculator.

Bob Appetit is the one I keep.

I love the concept of "Bob Appetit" and I went searching on Google, there are actually a surprising number of hits. Of course some of them have recipes that involve a little yellow guy in square pants. This was kind of fun donc en francais:

http://yeahbob.skyrock.com/17.html

Frank

Oops!