Top all-time · #13331
David Lebovitz
Personal blog · davidlebovitz.comculture
David Lebovitz's personal blog at davidlebovitz.com covers culture. Since 2009, 6 different Hacker News readers have linked it 8 times. It is still writing: the last post was on 2026-11-02, and you can follow it by feed.
Too few sampled comments (5) to say how often HN recommends it.?
Why HN links it
The comments don't discuss the writing itself. They touch on cooking oils, ice cream, pistachio gelato and Parisian bistros, so the linked posts seem to be about food, recipes and Paris dining.
Summarised by Claude from a sample of 5 HN comments that link here. Each comment is marked recommending, critical or neutral (citing without judging); how this works.
Chef & cookbook author David Lebovitz with recipes from Paris
What Hacker News says?
In short, yes. I think canola has an umami flavor that I don't usually want in baked goods (although sometimes I will change things depending on the flavors I want in the dish). If you're brave enough, take some time to actually TASTE a very small amount of each oil. You'll notice the differences. Don't do them all one after the other, otherwise they'll blend together, but each time you use one, taste it and see wha…
Comment linking /2009/07/aioli-garlic-mayonnaise-recipe/
on “Which oils are best to cook with?”Submitted Chez Panisse at Forty as a story · 2 points
HN discussionMaybe I'm in the minority with this but I prefer the introductory text. It often provides a bit of explanation and context to recipes. A recipe itself is worth little by itself, it's the annotations and suggestions and so forth that are useful sometimes. There are badly written blogs, or manipulatively structured websites, but writing introductions per se isn't bad. To be honest, the "mommy blog" epithet comes acros…
Comment linking /quiche-lorraine-recipe-recette/
on “Show HN: CookTime – Recipe index”As a nearly lifelong Parisian, bistros are often seen by locals as overpriced (for the quality you get) low-effort joints where you regularly get frozen microwaved food (which led to a huge backlash in recent years) that tastes like shit, burnt cardboard-tasting espresso, and house wine that — while cheap — is closer to vinegar than a halfway decent red. There are of course a few exceptions to this rule in each neig…
Comment linking /bouillon-pigalle-paris-restaurant-bistro/
on “Is the iconic Parisian bistro dying?”I love ben and jerry's, but I'm also a huge fan of making my own ice cream. compared to ben and jerry's/haagen dazs/other "premium" ice cream brands, it's not much different in price, and homemade ice cream (and quiescently frozen confections and other such similar foods) has the fun twist of being able to easily add/change things to the ice cream recipe itself as you want, as opposed to waiting for that chunk of fr…
Comment linking /archives/2009/05/absinthe_ice_cream.html
on “Ask HN: What do you eat?”Traditional pistachio gelato is typically made from smooth pistachio paste/butter with 40% pistachio in the contents. You can also grind your own, but that's a lot of work when you have to get the skins off. Not that Talenti is exactly that, but it's closer than Cold Stone. Also worth mentioning that what Americans consider gelato (the Italian word for ice cream) is only a subset of Italian Ice Cream, so they probab…
Comment linking /pistachio-gelat/
on “Woman sues Cold Stone Creamery over lack of pistachios in pistachio ice cream”