Doodad

Beef Bourguignon was mentioned. I imagine this and bistro standards would be the name of the game. I have, and thought about getting for her as well, the Bouchon cookbook. Or a Ramsay book as he explains things well, has pictures of methods and tends to be straightforward.

She is a versatile cook, but does not know classic sauces, preparation, recipes etc. I don't think she could take or would have much patience for Escoffier and such and wants a more "this is how a trained French chef would approach this classic or a derivation." Does that make sense? Tips and techniques for more general/classic applications than precisely how to harvest and purge garden snails. She is not hard core in the sense that most of us probably are, but a good cook who wants to learn and improve.

I was wondering what you all could suggest for a French 101 or Intro book as a gift. My Mom was in inspired by Julie/Julia and wants to learn French techniques. I think after I delved in a few years ago and cooked them several dishes that provided some impetus as well. At least I hope. She is a very accomplished cook in her own right so it need not instruct how to break an egg, but she has no basis in true French cooking. Thanks.

No one has mentioned carnitas yet? Shame. That is my favorite Mexican dish and so simple.

Other than smoked shoulder BBQ (which is the best BTW) here it the recipe I mentioned above. It is delicious! My second favorite use of shoulder. Palette de Porc a la biere Ingredients 4 to 6 lb pork shoulder, bone in salt and pepper 4 tbsp olive oil 2 tbsp butter 2 small onions 2 carrots 4 garlic cloves 2 tbsp flour 1/4 cup cider vinegar 12 oz beer 1 cup chicken stock 4 tbsp dijon 2 tbsp breadcrumbs Season the pork and sear in 2 tbsp of oil and 2 tbsp butter. Discard the fat and add the remaining oil. Saute the vegetables until soft and slightly caramelised. Add flour, cook 2 minutes. Stir in Vinegar and beer and reduce by half, then add teh chicken stock and bring to a boil. Return pork to the pot and reduce heat to a simmer. Cover and cook for two hours or so. Preheat the oven to 450F. Remove the pork from the pot and place on baking sheet. Brush with half the mustard, then press the breadcrumbs on. Brown for 15 minutes, then allow to rest for 5 Strain the cooking liquid into a sauce pan. Simmer about 15 minutes, check seaoning. Remove from heat, whisk in mustard and serve with the sliced pork.

The Les Halles cookbook has a killer recipe for pork shoulder with a beer sauce.

Think chicken and flavor like chicken. Sage and rosemary always make me think of chicken no matter what they are on.

They seem to have a theme going. The new episode on Monday had yet another contestant for Next Iron Chef against Morimoto this time.

Both, especially with Asian. Pinch bowls and plastic storage does it for me. I like my board clean and ready.

Can you expand on that?

And that is where I figured this might lead me. Some pearls or orb creations. I saw Morimoto once thinly slice tofu and was somehow able to fold it and seal, but that just sounds like a disaster. I have seen the alt pastas, but they all still retain the carbs. Supposedly dreamfield pasta is for diabetics, but it looks questionable as well.

My wife is on meds now for a heart condition that thankfully is not life threatening, but requires some additional lifestyle changes including lowering carbs. She is already fairly frugal on carbs, but this reinforces that. So, she wants ravioli. What can I do? I am having trouble thinking outside the box on this one. Sure, lettuce cups or such. What else?

I don't even know what those are so I am at a loss.

I still want to know, as another poster did as well, how cold and compromised are some of the dishes at service and how do the judges account for that. In some cases it just can't be helped. A shrimp or scallop dish for instance. Can you shed some light on that Jay? And yes thanks for your time and fun in jumping in here.

Don't you think that is a hipster affectation like vege? That was my take on it.

Here in the GA heat, braise is a bit of a turn off especially with the type of vege typically served in or with such a meal. Which is why God invented the smoker! Slow cooking to be enjoyed outdoors with a cold beverage and a pool. Back to the matter at hand. I too have seen the short ribs, heels and other cuts glaring at me in the case. Calling me to buy them and douse them in red wine and simmer for hours. I have resisted until last week when that hint of Fall was in the morning air. So just in time......my wife was diagnosed with arrhythmia (sp) and has to drop the carbs. No root vege, no pasta, no rice.....you get the picture.

[quote name=TheFoodTutor' date='Aug 6 2009, 10:13 PM ←

Texas is on the east coast? Anyway, another vote for ostrich. Surprisingly good taste and texture. Hanger Steak Homemade venison sausage Elk snake Eel rabbit Can't believe bison got turned down. That is one of our favorites.

Farmerie was on Iron Chef American last night and won against Cora. I also noticed that Mark, contestant from Top Chef 4, was his sous chef.

In Rick's book, Rick Bayless's Mexican Kitchen, there is a recipe for Oaxacan Black Mole with Braised Chicken. It has 26 ingredients (not counting the chicken), so it's probably pretty close the the mole he made in the final episode. So far, I've made one of Rick's moles (it was quite delicious), and plan on doing a few more once the weather cools. I wrote about the red mole I made on my blog. ← Found my copy last night. So off to the market and I have left over bbq pork shoulder that it will grace for Sunday dinner.

It was the guy with the short black hair who was putting everyone down. He did make it to the winners foursome though.

Taboule is my main stay for those qualifications.

You have to admit the "I used to eat three Dales for breakfast" comment was hilarious.

My wife and I came to the conclusion that because they are mostly NYers, that the judges are not familiar with Southern food. I am sure it was very good, but I bet my grandmother's and mother's are better. To me that was just Sunday dinner. Nothing wrong with that, but we are jaded I guess.

On Marlene's dish: aka German Potato salad. Never heard it called fried. How about, since I did get last month's Saveur despite subscription challenges with them, Texas Caviar using black eyed peas. Fits the theme to me.