vivelafrance

WOW, we have a real Bourdain fan club going here. I hope he appreciates your dedication, because obviously there is nothing Mr Bourdain can do wrong in some people's book. I still like him, his books and his shows, but I am not going to defend everything he does, no matter what. A little criticism has never hurt anyone....And a little distance on some people's part wouldn't hurt either....

Have you read Tony's commentary on the Top Chef contestants on Michael ruhlman's blog- It's been up for a while but I just found it- hilarious. ← What's the link to that commentary? I'd love to read it.

Thanks busboy...you've restored my faith....

Maybe you're right. I am hooked on the old Tony, the one from the beginning, when he wasn't as famous...But could he really have changed that much? As you can guess, I am not a big fan of Oprah. She is all about self promotion and has a great sense of self importance. He could have picked a different media. That's all.

It's no secret that Tony Bourdain is my hero. I have the biggest crush on him and even my BF knows that and I think accepts it with grace. I think Tony has class, defies conventions and follows his own rules. In my book, those are qualities rare to find these days. I still want to hold out hope that Tony wouldn't sell out in the name of money or fame. So, I ask you, WHY,WHY is he featured in Oprah's Magazine O? the link: http://www.oprah.com/omagazine/200702/omag..._firsts_b.jhtml Tony, if you read this, I beg you to reassure me and tell me that there is good explanation for this.... Bourdain and Oprah. That does not make sense.....Does anybody get it?

I don't know how they do it but you can find flan in a clear plastic cup in France. I grew up on them, and still love them whenever I go home. Have you tried them?

Hey Menon, that was a great video of Soltner making a tarte flambee. I think I might have to try to make his version of the traditional dish.

Pepin is only one source on freezing pates ... there are other opinions as well ...if you do decide to freeze it however, don't add hard boiled eggs .. they get rubbery ... and if you do freeze, the fat in it may help keep it in good shape upon thawing .. wrap tightly so that the pate doesn't pick up other smells ... and remember to scrape the gray from the top layer when serving it ... ← I found a recipe that suggested canning the pates. I think that might be the way to go. Thanks for the suggestions. ← Is the Pepin quote from the complete technique?

Pepin is only one source on freezing pates ... there are other opinions as well ...if you do decide to freeze it however, don't add hard boiled eggs .. they get rubbery ... and if you do freeze, the fat in it may help keep it in good shape upon thawing .. wrap tightly so that the pate doesn't pick up other smells ... and remember to scrape the gray from the top layer when serving it ... ← I found a recipe that suggested canning the pates. I think that might be the way to go. Thanks for the suggestions.

.. I personally prefer not to freeze pate lest it become grainy upon thawing ... ← Thanks...I guess that answers my question

We're thinking about making our own pates, but we are not sure if we can or should freeze them. If freezing is an option, should we freeze before cooking or after. What's the result once it's thawed out? If anybody has any experience in that, we are very curious about it. Thanks.

My sweetie surprised me one day (he had is shipped to my house) with a set of Sitram cookware. Admittingly I had been cooking with really subpar equipment, but I had no idea what a difference good cookware could make. Let me tell you, I love my sitram pans...they cook quickly and evenly. I would completely endorse the stuff. Best of luck!

What s the name of this french flour?

In the end I just love cooking with my SO. I think we make a great team. Does that make me weak and pathetic?

I would tend to agree that American food culture is diverse, but that not everyone participates in this diversity. In reference to Mr Hayward's piece British food is diverse as well, due to the influence of the colonial period, with many Brits seeking refuge in Indian, West Indian, and Chinese fare. True, but the market is driven by people's experiences and dispositions concerning novelty. The Cuban food in Miami is excellent, but I was a minority the cafeterias I visited. I still contend that the consciousness and perception of eGulleteers is not that of many who walk among us. Perhaps a survey is in order. Am I being to judgmental here? ← The best food you'll get in England is Indian...That leaves me wondering aobut british food....