Dave the Cook

Maybe Awbrig can arrange for you to have a special one on one class with CT. That could be his gift to you for the New Year. And also as a generous thing he did for a fellow eGulleteer. And then you could go and teach 201 what you learned from CT.. And 201 can share that knowledge with another.. and they with another and so on.. CT's fame would continue to grow.. and Awbrig would have done a great Mitzvah.. and he too would be thanked everytime someone learns how to cook great food. A suggestion that is far superior to mine. Maybe Awbrig will think so, too.

That's okay with me if it's okay with Awbrig.

I added a little honey to the polenta I made this afternoon, along with ground ancho. When it was done, I spread it in a sheet pan and let it cool. Then I sliced it in triangles and grilled it (can't remember where I saw this done). I don't have all the technique worked out, but the honey was a nice counter to the ancho, in a more harmonious way than straight sugar would have been. Plus the honey helped to create a nice crisp grilled crust. Bobby Flay is big on honey with chile, and that's why I gave it a try. Maybe he's worth paying attention to once in a while, after all!

Awbrig, pay attention! Send it to me. I promise to send it to 201 when the time is right (and I'm done with it. ).

OK, thanks to Steve P and Jaybee, I have a better sense of it. You were simply keeping your options open (vis a vis having the chef/kitchen choose your meal) until it became clear that working through this particular server (and by extension, possibly the kitchen) was not going to be worthwhile. Have I got that right? It makes sense to me. But forget the server for a minute. Having the kitchen plan your meal almost certainly bypasses the problems related to faulty execution, by definition. That would be one of the reasons (though maybe not the main one) to do it, wouldn't it?

Someone please tell me he's kidding! You ARE kidding, right? No, he's not. There is such a book. I haven't read it, but it looks interesting, and I'm thinking about acquiring it, since Awbrig recommends it. But based on the synopsis, I would not suggest it for an inexperienced cook; it seems more of an intermediate-level text for cooks who are comfortable with technique and want to move to the next level. But it does remind me that we have left out an important primer: Jacques Pepin's Complete Techniques Having this book when I started probably would have saved months, if not years. I hope Jin doesn't find out we forgot...

Not alternative texts, but supplementary reading, if the science of cooking helps you make sense of it: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. It's not a cook book; even if you never cook, it will help you make sense of what you eat. Another thing you should not forget is the incredible resource that eGullet itself represents. If you need help with cooking, you couldn't be in a better place.

tommy's comment was posted at the same time as I was having trouble reconciling Steve P's comments on the Blue Hill thread with what was being posted here. It may have been an infelicitious introduction, but I think the ideas need to be considered. Steve, I also interpreted what you were saying on the BH thread as being generally applicable. If it's not, how is one to know when it will be a useful strategy? It seems from your early posts in this thread that you were only exploring the possibility at Babbo, and not serious. That leaves me wondering why you did it at all. Just to see what the reaction would be? Under what circumstances would you have let the kitchen at Babbo choose your meal?

So far, holiday parties have been good this year. I now have in my possession: Fox Creek Vixen NV (a sparkling Shiraz/Cab Franc/Cab Sauvignon concoction) 1999 Yalumba (Barossa) Bush Vine Grenache 12-year-old Chateau Reynella (McLaren Vale) Old Cave Tawny Port Excepting the Grenache, these are beyond the usual fare served at Chateau Dave, and even that's a new one on me. I know my way around cheap ( Instinct tells me that the Fox Creek would work with fatty red meats, prepared simply: prime rib, leg of lamb, roasted fresh ham or duck. I don't think I'd try it with chicken or smoked ham, or even a steak, with the possible exception of a ribeye. The Grenache I would pour with something a little spicy: maybe roast chicken with assertive herbs, a cajun dish that didn't have too many tomatoes, lamb chops with mustard, or maybe something with fruit in it, say an extra-ginger teriyaki pork tenderloin. And maybe a veal chop with rosemary or (better) thyme. As for the port, my only experience is 1) a little cooking, 2) business dinners that went on too long and were not the best venue for appreciation. Nevertheless, I'm thinking dark chocolate, rich nuts, maybe gingersnaps. Don't know about cheese. Is that appropriate? Something nutty? How did I do? Those with more experience: please grade me on my selections, and suggest additional or more appropriate pairings.

I haven't been in several years, but my recollection is that while the exchange rates were as good as you could get, the service charges (which will very from bank to bank) were atrocious. Since they included a hefty flat fee, it was very much in your best interest to withdraw a lot of money rather than several smaller transactions.

Correct spelling, Britcook. Nevertheless, "seminal" is derived from "semen." You're just going to have to get over it. Dave the Writer

Sorry, I wasn't contradicting you. But I'm pretty sure it happens more often than you think. Not everyone has your experience, and not everyone keeps the sort of company you seem to. What I'm talking about are business dinners, where perhaps the European Managing Director feels a need to establish cultural authority over his Yankee underlings, so he picks a wine without consulting the table about what's been ordered, and he chooses without regard to real quality, and even though he knows less about wine, especially North American wine, than I do, which is saying something. (Later, you find out that this guy's favorite U.S. restaurant is Red Lobster.) Then there's the person who is sure that all that is required to get a good wine is to pay a lot of money for it. My sister-in-law routinely procures a bottle of Opus One for any celebratory occasion. It is her pleasure to do so, and I am not going to cheapen her joy by suggesting that, for the same money, she could probably get two bottles of something better and more appropriate to what is being served (which I learned at innumerable business dinners like the one described above). By the way, Steve, I don't think anyone who has read eGullet for very long would place you in either of these categories.

Except himself. And he thinks he's impressing others, which is why he does it. I have been at tables like this more than once.

I found this video: on the American Bladesmith Society web site. The description says: Has anyone seen this? Anyone willing to give it a try and report?

On the shelf, weeks, if not months. In the refrigerator, months, if not years. But if you like the stuff enough to make your own, this isn't really an issue, is it? Or are you thinking about a holiday gift of Swissmiss Artisanal Hot Pepper Sauce made according to the Secret Recipe of a Notorious Internet Dictator ?

You might find this helpful: The Little Book of Meat This is from the site of fellow eGulleter Bouland. I don't know if it's exactly what you're looking for, but I remember browsing a bit and finding it pretty interesting.

It's worth spending some time here: cookswares.com before making your decision. They provide a lot of information, and are careful to separate their opinions from the facts. (They have a lot of interesting things to say about pots and pans, too.) Then, as others suggest, spend some time actually using the knives you're interested in.

We finally ended up with 11 people and way too much food: Smoked trout and creme fraiche on corn crisps with caviar Oysters with three sauces (Tom Douglas) Relish tray Grill-roasted turkey Sour cream mashed potatoes Corn pudding Green beans with roasted garlic and grape tomatoes Melange of onions, chestnuts and prunes (Sandra Levine) Maple-glazed sweet potato medallions with marscarpone cheese and pecan topping Pennsylvania Dutch bread stuffing Cornbread-andouille stuffing (Emeril Lagasse) Scalloped oysters Pecan pie Pumpkin pie Blueberry crisp Domaine Ste. Michelle Brut 2001 Tiefenbruner Pinot Grigio 2001 Chateau de Monfort Vouvray 1999 Iron Horse Vin Gris of Pinot Noir 2000 Sebastiani Sonoma Coast Pinot Noir Porto Ramos Pinto

Jacques' da man.

Sharp knives seem to scare the hell out of people who aren't used to them. They'll revert to something dull but, I have to admit, pretty safe--for them (dull knives scare the hell out of me). It's unfortunate that they never experience the pleasure and ease that good knives lend to the task. As for mistakes, I'd venture: 1) Inadequate appreciation for mise en place. Good prep prevents panic. Panic makes you stupid. Stupid makes you careless. Carelessness is the essence of bad craft. 2) Timidity. 3) Failure to analyze results and act on the analysis. Is all this too harsh?

For stone crab, the mustard sauce is preferable--I think it masks the iodine taste better. Here's the recipe from Joe's Stone Crab: 4 t dry mustard 1 c mayo 2 t Worcestershire sauce 1 t A-1 steak sauce 2 T half-and-half pinch of salt pinch of cayenne Mix together, check for mustard/salt balance. Happy thanksgiving

Thanks, Nick. You didn't happen to run across my recipe for Stuffed Braised Snipe, did you?

But also juicy and well-seasoned.

Does that mean even chicken parts thatre gonna get pan seared then finished in the oven? Yes, IMHO. My family can tell the difference and complain if I haven't brined chicken, even in a simple sauté. Even 30 minutes in brine is well worth your time. Well, it's worth it for the chicken. I have no idea what 30 minutes in brine would do for you. I don't even want to think about it.

Good point. There's just about zero fat in the pork tenderloins we get. Pound for pound, I'd guess it's less fatty than a skinless chicken breast. Hence its lack of good porky flavor. The best cuts of (unprocesed) pork these days come from the shoulders and legs. Has anybody tried this stuff? Pipestone Family Farms