Zach Holmes

After reading "The seasoning of a Chef" I noticed that the TFL chapter had a bit of a different tone than the rest of the book, but I dont think that it warrants turning people away from the book, which I thought was really good. To the people that wont read the book after reading this thread, you are basing your decision on a very small portion of the book. Go read the book, it was well worth the money, you could even check it out of the library if you didnt want to spend the$$

There is a great chapter in Jeffery Steingardens book "The Man Who ate Everything" about making pie dough, It's kind of long, but the gist of it is that he broke up the lard/butter in the flour with his fingers into chunks ranging in size from coarse meal to olives, sprinkle water, mixing with fork, until it gathers into small chunks, then gather up the chunks and squish them together. It's a really good book to read, and i probably missed something important, so check it out

Thanks for the welcome, I have to admit, many days I have survived on beer and bread alone.

I agree, the more I listened, the more they seemed to be reaching for the connection I would call something like Art culinare' food porn, pictures of almost unnatainable beauty, that most of us will never quite achieve, but still really fun to look at and fantasize

I tend to work long hours at the restaurant I work at, and on the particularly busy days, I grab maybe a piece of bread w/ butter whenever I slow down enough to realize I Haven't eaten all day. My girlfriend wonders why I never eat at work... Kinda wierd to be surrounded by really good food all day, but too busy to be hungry

I'm renting a house with a gas range, (which is much better than the electric ranges I have had to deal with in the past, but it heats up the entire house, (which isnt that big of a feat) so much so that it usually sets off the smoke detectors. Really big pain in the ass.