Jinmyo

Did you know that in Canada they put dough and grease together and call it a "Beavertail"?

swissmiss, Gah. And welcome.

As the subject line asks. Do you do any really interesting things with silken tofu? How about natto?

What were the most important influences for each you in developing your style? Do you have any aspirations to influence others? If so, in what way?

There is much discussion here (as you will have noticed) about whaether there is or is not an "American" cuisine and, if so, what is it? What do either or both of you think?

Uh. The constitution? Generally good as long as I go for walkies, thanks.

I'm waiting for Steve's book.

Steve, that does sound interesting. edit: Click here for more pictures.

I've just finished the Babbo book. Tremendous. I highly recommend it.

If it comes to you, Steve, please let me know.

Thanks for the recommendation, John. As for Mayles, calling something crassly commercial is no more class warfare than is saying that popular boy bands are crassly commercial. It's an aesthetic assessment, not a call to arms, Steve.

Basically, it's a question of whether you are eating professionally or not. Similiarly, I often prepare menus of dishes containing ingredients that I do not like or am sensitive to, such as beans. Without exception I am told that these are the best dishes of their kind that the people have eaten. I understand what the product tastes like, what flavour profiles to bring into play and how that will balance with the other dishes. It's a job. One does it as well as is possible. Or better.

Why not restate this current discussion in a new thread on the General forum?

Mao, if you are so inclined, I'd be delighted by an addition to the Babbo thread...

I think the math skills classes will have to do with developing an imprinted sense of proportions and conversions rather than trigonometry.

Schielke, exactly. There have been a few "cooking school" shows but they're all about the students instead of what they're learning. A series on knife-work, one on stocks, one on... How about Japanese knife techniques? Arf. Never. More travelogues. Martin Yan and his cleaver.

Jaymes, that works. Sometimes I put a smaller baking sheet on top of the bacon strips at the beginning so that they come out straight: slightly curled but not twisted.

While the underlying science might be fine, the stock cannot be. Cloudy stock makes Jacques Pepin cry.

Excellent point, Ron. I don't agree with some of his views (such as making stock in a pressure cooker). But I always find his reasoning respectable.

Nerdy? Cerebral? Alton is great. He'll do an hour or more of Q&A at book signings, does frequent web chats (hint, hint), and makes subtle information obvious and memorable. Don't talk trash about Alton.

I've posted elsewhere an excerpt from Rooney's bio. He was in the Merchant Marines, went to culinary school, is the executive chef of a television production company (I forget which), gives classes in Atlanta. He's a seriously skilled chef. It's just that Alton Brown and Mario think he's hilarious.

Yes, I think steeping might be appropriate except for that. Or even that that which is steeped is releasing flavour, as with tea.

I'd pay them not to broadcast Food Finds et al.

Jon, both ouef moules and en cocette involve taking the eggs out of their shells and cooking them in molds. Coque and mollet are both soft-cooked (boiled) but the latter involves taking the egg from the shell after it is cooked and serving it like that. (This last is what my mother used to call coddled and what I usually think of informally as coddled.) ediot: "Latter", not "later".