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Ah, eGullet, the place where people argue about peeling garlic.

nope

Le Bec Fin is quiet and French. LaCroix too

GG was great while sozzled. Boring sober. Strong agreement on Spain. But I'm sure Manhattanites thought the show was FOS too. I'd add nigella as another irritating twit. Sophomoricly sexy. Fit for a junior high mentality.

Jay, I like your appearances on US TV. The new fellow they've brought over, Majumdar, strives to be disagreeable whenever he can.

The UK style of food criticism seems to be unduly harsh to this Yank. Most critics go for the glib put-down too eagerly. Seems mean and selfish more than helpful. After all, how many truly horrible things could they have been served at the joints that they take the time to review?

Exactly. You use it like starch...make a slurry and add w whisking. It thickens without glossiness. Looks like you used a roux.

Ah yes, The Frigging Gourmet, as I use to call him (to my wife's ire). Turned out to be prescient.

A sharp knife in the DW will find my finger every time.

Wondra flour to thicken sauces.

Pasta goes into a small volume of cold salted water and boiled till done.

Where you been? Back to college?

Agreed. Experimentation is best done on family and without prior consent.

Why don't we add the same stuff commercial bakers use to prolong shelf life? It shouldn't be that hard to get mixed into dough,probably a little butter or cream would solubilize it. I'd love my baguettes to last a few days.

Must have android app.

Beards Theory and Practice is great if you can find it. Sent from my Droid using Tapatalk

I like How to Cook Everything. Approachable and comprehensive.

Pounding gives even thickness and even cooking. I can never get a butterflied breast to cook evenly.

Hmmm... a deconstructed chix parm. I don't know. Seems to me that a fried crust is a vital part of the dish and though tasty, this wouldn't fit my idea of the thing. Of course there's a philosophical issue here. How far can one stray from a classic dish and still give it that name. I'd say that no significant variation is acceptable if the name is to be retained. eg Reubens are made with pastrami or corned beef and kraut and not turkey and slaw.

Useful link. http://chowhound.chow.com/topics/746550

I pound it thin, salt and pepper it, dredge in flour, egg wash, bread w panko + Parm +garlic powder salt and pepper. Fry in a half inch of oil. Then put mozzarella and a dab of sauce and broil till bubbly.

Panini press. Now where in the world am I gonna store it?

Great looking dinners! Here's what we had. Xmas lunch. Smoked pork tenderloin, blackened onions, cranzins, candied walnuts and spinach with a cranberry vinaigrette. Great smoke ring! I cold smoked the pork and then cooked sous vide. This way I got more smoke into the meat I think. Dinner table Potatoes au gratin Red wine/soy infused onions. A topping for the beef filet that I forgot to photo Dinner rolls that didn't rise adequately, but tasted fine. Kale No photo of the whipped smoked sweet potatoes.

A well made potato gratin is elegant and fabulous without cheese. Just potato, cream, salt and pepper, and perhaps a breath of garlic. The cream gets faintly cheesy in the baking and it all improves with an hour of rest before serving. My understanding of a gratin is that it originally was topped w bread crumbs but the current usage implies a baked veg dish with or without crumbs.

THATs the stuff I use. Albacore.