kendix

I've convinced myself that Ruhlman's "The Elements of Cooking" will be enough to teach me what I need to know to learn all the rest on my own. It comes out in early Novemeber, just in time for my birthday. Oh, and you're right, moosnsqrl. I do find myself with lots of free time but it all seems to go to pursuits far less noble than more learning.

I took Fundamentals I and didn't think it was that helpful. The class was too big and there wasn't enough hands-on instruction. I also wanted more of the science aspect, which was lacking.

Toby, any chance we could get you to post a few paragraphs on how to make our own bitters and what types go well with what cocktails? Thanks, Kendall Moderator's Note: Toby's reply has been moved to the All About Bitters topic. You can find it here.

I picked up a couple at the meat store a couple days ago and I've never cooked with them before. Does anyone have any useful tips on preparation or any favorite recipes?

Has anyone eaten at Cafe Beautiful yet?

Probably the best weekend of the year to be in Kansas City and I'll be on vacation. Figures. I can't say I'm that upset to be making my first trip to New Orleans and going to the LSU/Florida game but I'd love to read a full account of the Royal when I get back.

My homer pick is for the Z-Man at Oklahoma Joe's: Tender brisket, melted smoked provolone, crispy onion rings, and BBQ sauce on a kaiser bun.

Thanks for the help!

Anyone know where to get veal bones and duck fat?

Oops! I thought this was a Kansas City thread. There's a place called Avenues in KC (it would have really surprised me if the KC Avenues was being recommended for anything) and I had no idea what TRU was.

What is TRU?

Looks like pretty much what I was looking for. Thanks.

I've been dying to get back to Chicago ever since I learned about this place on Ruhlman's blog. Won't the door man just let me in if I tell him I'm an egullet member?

I'm a law student in Lawrence and have done a fair amount of cooking and eating but I have no plans to become a professional chef. However, I would like to take my home cooking to the next level and learn knife skills and other fundamentals from somebody who really knows what he's doing. I'd also like to do this in my spare time. Anyone have suggestions?