Jmahl

As far as using the bucket either way works for us. As far as slashing, we use a scissor and slash really deeply - almost to the sheet pan. Three or four slashes work fine and give you a long loaf. Slash tic-tac-do and you get a round loaf. Hope this helps. Jmahl

Alain Ducasse is quoted to have said this, “The culinary world is very strict, very rigorous, very disciplined, very hierarchical. They’re not tortured, but they work hard. The ones who stay, they know what they’ll grow up, that one day I’ll call them and then they’ll be a chef, they’ll travel, they’ll be invited into the circle, voila.” Alain Ducasse, New Yorker Magazine Jan. 14, 2008

The man tests us, doesn't he? Are you going to give it a try? Jmahl

Looks like you've got it. But try this, - Just put a fresh tortilla back on the grill with some melting cheese on top. Let the cheese melt, add sliced avocado and pico de gillo. Heaven. You have just made quesadilla. Jmahl

Jesse: You may have a problem - I have never see this - I suspect that you have fermentation going on. This should not happen with enough salt and lemon juice (acid). Try adding more salt and acid. Perhaps someone with more experience can see this and help you out with a more technical answer. Jmahl

Good thread, you may want to check out several other threads on preparing prime rib including mine Thread - low and slow - what is best? with photos. Jmahl

I use tongs by AMCO with silicon ends and a cool locking ring at the rear that you pull out to lock and push in to unlock. These are the best I have found and can't think how they could be better.

Gabriel: I believe that you have captured the essense of the conundrum. Jmahl

Abra: I am of the opinion that you are right on - correctly reserving the term (as the French do) as defined by you. As an American I can't agree that the term "cook" is a dirty word in English although because workers are not properly appreciated here in the U.S. the term may have formerly denoted an underpaid, unskilled, uneducated worker. But today, if a person takes the time to devote to develop the skills required then to be a "cook" is to be something to be admired and appreciated. To become a "chef" requires a long- term commitment as a cook. To be Chef you need Indians. Jmahl

Wow, things are bad. Hold on to your toque. Jmahl

Very thoughtful comments. Perhaps this is a start in returning the term chef to its true meaning. My late son Philip's comment went something like this, " when chefs you respect begin to address you as chef perhaps then you are one." Perhaps he was right. Jmahl Père du Cuisinier

Interesting article in the NYT on what is a "chef" today. Check out the link and then your comments. No chefs in my kitchen by Marcella Hazan Jmahl

Aside from serving as the gastronomic consultant at Conca and Toro Chef Waerebeek now operates Mapuyampay Hostal Gastronomico with her husband. We met her recently at a cooking class in San Antonio TX, and we will be spending a few days with her to take classes this coming January. We will be reporting back. The web site for her establishment is Mapuyampay Hostel Gastronomico check it out. It looks wonderful. Jmahl

In the Northern Mexican State of Coahuila I have often seen tortas called "lonches" perhaps a play on the English word lunch. Always make on pan frances. My other favorate play on words in Mexico is Yonky or Yonki - it means junkyard and hopefully has nothing to do with food. Please pardon the digression. Jmahl

Brilliant - we will try it this weekend. Thanks, Jmahl - from the border were "the fence" (a national disgrace) is being built as we speak.

This Thanksgiving we had the pleasure to have our daughter and her friend J.P. home from Boston. Great to have family home for Thanksgiving. Also joining us was our friend Reggie. For Dinner: Crème of Butternut Squash Soup Butternut Squash Ravioli with Sage Butter Sauce (garnished with a gooseberry) Roast Turkey brined over night, Turkey roasted using Marta Stuart’s method draped with cheesecloth and basted in white wine and butter. Roasted winter vegetables (beets and parsnips) Baby Carrots in orange glaze Mashed Sweet Potatos prepared with coconut milk and brown sugar. Cranberry Relish Craig Claiborne giblet gravy Home baked Challah To drink a spectacular Two Paddocks Picnic Pinot Noir 2006 from New Zealand Dessert A Stracciatella Tortoni with chocolate fudge sauce and a Cranberry Upside-Down Cake Accompanied with Water’s Crest Night Watch 2005 – from Long Island (very nice), coffee, espresso and tea

I have just come into possession of one kilo of Dried Apricot Paste. We used to call it fruit leather. It contains apricot, glucose, olive oil and preservative. The manufacturer is Mohamed el Shalati. Now that I have it, aside from just eating it - what else can I do with it? Help! Jmahl

Shred up meat, Smoke carcass if possible. Use carcass to make a stock, simmer stock with mirepoix, add shredded turkey add a bit of corn starch to thicken, add cream you got smoked turkey chowder!! Add tobasco for a bit of kick... or heat... some acid... ← I like this idea - going to give it a try. THANKS. Jmahl

No - upside down cranberry cake. Jmahl

True, another unforeseen consequence of globalization. Much of the third world is now suffering food shortages because of climate change and the globalization of food supplies. If the world is not careful the extent of suffering will be unprecedented. Jmahl

Mine says Lock and Unlock too. I know its old, but do you know how old? ← We have a 4.5 quart KA that says Lock and Unlock - I turned it over and there is a paper tag in the stand casting that says 11878. We purchased the KA in 1978 when it was only available at professional restaurant supply outlets. Does this help? Jmahl

How about Julia Child's Kitchen at the Smithsonian? - here is the link http://americanhistory.si.edu/juliachild/ Its like a shrine to the American Culinary Tradition. Jmahl

Earlier this week we baked a Sausage in Brioche. Tasty with mustard and nice Rhone.

While listening to the "Splended Table" Lynn Rossetto Kasper's radio program on NPR I was inspired to try these butternut squash ravioli with sage butter sauce. The results were worth the work. Jmahl P.S. isomer, beautiful bread.

Dear Lior, Lovely, bravo - So what to eat? Jmahl