adoxograph

I'm a fan of turkey ravioli m'self, with a roasted red pepper sauce. What I'm wondering though is what can be done with half a green bean casserole that I made by request. Any good ideas?

Didn't you know that if you two meet, the world implodes? :)

Lots of good ideas here, but I'll add another anyway. You could also do a savory strudel - mushroom, roasted red pepper, maybe some kale or goat cheese.

Out of curiousity, it seems that many of us watch the show, but has anyone ever been inspired to actually go somewhere as a result of seeing it on the show? Personally, I may make a mental note of a place here and there, but I enjoy it more when they go somewhere I have already been - comparing experiences, as it were.

Mr. Forcemeat, sir, I don't know what's in your sweet tamales..... but the sweet tamales I had this week, which were similar in color, contained rice, cinnamon, and a bit of pineapple. We could spend time considering what's in your sweet tamales, tho. It could be different. :)

mmmmm.... thank you for showing remarkable improvement in your daily meat sandwich quality index. For a moment I thought we might have to shut you down lest any NYT writers get the wrong idea about how midwesterners eat. :) more more more!

Am I the only one to find it terribly amusing that Chicago mag's best restaurant list includes Le Francais in the face of all of this drama? Anyone want to take bets on whether or not it will be able to maintain its spot on the list in the coming year?

We just had our exam on plated desserts and this was one of the exam questions. Ha! I got it correct, so I'll just add the answer here. We keep our pears after poaching for no more than a week and a half. We use fresh liquid each time for the exact reason Sinclair mentioned. now let's see how the last of my practical exam comes out... :)

Thank you for your answer - and if I can sneak in a follow up.... Do you think that the niche market for the Bread of the Future will be a bakery? Or do you think that bread makers may need to find another way to market their product in the face of pre-baked mass production super giant Sam's Club not-croissants? I'm trying to look past the current low-carb market and its effects on small bakeries, but I think that even when, thanks to history, this trend reverses itself, the days of the small bakery may be numbered. Do we need to start selling specialty bread like Avon products? Thank you again!

I'm having frito pie for dinner and I refuse to put chocolate chips on it. I think you may be on your own for this one Ronnie dear. :)

Thank you, indeed, for this Q&A - if it weren't for American Pie, I wouldn't have convinced my Illinois-native sweetheart that there is life after Deep Dish, although I nearly caught a plane back to CT for New Haven pizza.... but here's my question. We, as a species, have gone from unleavened, to leavened, to sliced, with a recent dip into low-carb, yet it is all still variations on flour, salt and water. If you had to imagine what will happen to bread in the next hundred years, where do you think our bread is headed next? And, as an offshoot of that, where is your bread headed next? Now that you've explored crust, crumb and toppings, are you ready for something different or is the mystique still alive?

Is that calendar mention of eGullet on McGee's website an upcoming event for this year?

Chefg - I love the fact your kitchen will be induction-heavy, but what about the cookwear? Since not every pot is induction friendly, do you have a plan in place for easy identification as to what exactly can be used where? How do you hope these details will play out in your mobile kitchen?

Bologna and Basil Thai curry, served over Kix. Sorry, I'm having one of those days where that almost sounds interesting.

It's safer to eat while reading eGullet, or else I'll find myself reading about something on some forum that either 1. I won't be able to get or 2. I really shouldn't have on my current budget and yet, it will not leave my brain until I find a suitable substitute. However, if I'm reading while, in the case of tonight, feasting on someone's mom's fabulous chicken with mole sauce, I'm less likely to develop a sudden, urgent need for blinis, or lobster rolls, or... The barbeque shrimp I made during my blog week, though, resulted in a household napkin shortage before I allowed myself to post my dinner. Laptop keyboards are harder to clean. :)

You can perfect your souffle technique.... or have a curd party

I was just flipping channels avoiding some Chicago area sporting event and saw a flash - new episodes of Check, Please! starting October 15th! 'Bout time, eh?

Ditto on what eatchicago said - I've been having my knives sharpened there for a couple years, and they don't flinch too visibly at the quality of knives I bring in. :) Also amazing is their back room of knives - cheap cleavers, resharpened junk knives, anything you could possible need for a slasher flick on a budget.

My doggie bag's been quite tasty. But I still think the photo should be referred to as Adoxograph and her Harem. mashed potatoes and mole for dinner. mmmmmmmm.

The only suggestion I would add is to have a white plate handy, especially if the pot you are using is dark - if you put dots of your sugar/syrup on the plate you can see the color as it changes to the amber brown you are looking for. Good Luck with your next trial.

What is planned for the scope of the project in terms of media types? Will this be online text and images only, streaming video, actual video that could potentially become a documentary, a flash movie involving mutant gerbils? Will the content primarily be here, or will some of it seep over to the Alinea website? I think this is terrific - even if this has been done before, it certainly has never been done with a chef like chefg - for obvious reasons. :)

If you're interested in a bigger project with them, and you have some free space in your house, you may want to consider making your own cider using crabapples in your apple mix.

Sarcasmo and I could make an appearance, if we knew where we'd be going....

If you're using a custard type pastry cream, I've found that freezing and reusing causes a grainy texture that personally, I find blechy. I give my pastry cream at home no more than a week.

I recieved phone calls from no less than 6 people today after it was announced, but really, I can't say it any better than Chef Jacquy did in class today - "She will be missed." Then, he smiled and said we would play with a lot of butter today in her honor. And so we did.