Fish

Delicious bread can actually be very, very easy. Pick up a copy of Suzanne Dunaway's "No Need to Knead" and try the foccacia. In an hour or so, you'll be so impressed with yourself that you won't think of bread as difficult again - S

In this case, I sent an email off to Michael Ruhlman - I'll let you know if he responds. The publishers of the various technical books I use in my day job generally make the errata available on-line. I've also seen the authors publish these lists online, too. However, the writer of a computer science book is much more likely than a chef to have a personal website ! - S

Thanks for the response Steve. No, I wasn't at my friend's house when he made this, but he's an obsessive cook, went to culinary school for a couple of years, and I know he owns a mandolin. I believe he's also had that dish at French Laundry (he certainly saw mine when I got it) so he knows what it should look like. I'll give it whirl myself over the weekend. - S

Has anyone found any outright errors in the French Laundry cookbook ? Any idea if there is a published list of errors ? Some friends and I are cooking a meal composed entirely from dishes from the French Laundry cookbook. I've spent most of my weekend practicing the first of my dishes, chestnut agnolotti with a celery root sauce. The sauce calls for 3 cups of cream, which I added, but it seems waaaaaay too much: the flavour of the cream dominates completely. I'm going to try it again with a lot less cream (maybe 1/3 cup ?) and see how it turns out. Another dish I'm doing is the truffle custard with chive chip. To make the chip, you slice the potato really thin, sandwich a chive chip between two slices, and then bake the chip with some clarified butter between two silpats at 275. A friend of mine tried this and the chips wouldn't brown, so he looked it up in McGee, who clearly states that caramelization doesn't take place at any significant rate below 310 degrees. So what's the story ? Any of you tried either of these recipes, or found errors in the book ? Suggestions ? Anyone dare me to call the French Laundry and ask for Chef Keller ? Update: I just made the celery root sauce again, this time using 1/3 cup + a splash of cream. Looks (and tastes) much better. - S

How about mashed potatoes with truffle oil ? I had a delicious appetizer at a local restaurant: they took fresh pasta, cooked it and wrapped it around ricotta whipped with chives and parsley, which they then served with balsamic vinegar, truffle oil and cherry tomatoes. Or something like that, anyway. - S

Perhaps we should do an eGullet dinner ? - S

Looks like November is going to be happy eating time again: Dine around Seattle - 25 for $25 - S

The Zojirushi machines are generally well regarded. You should try the Bread Bakers mailing list (link points to their searchable archive). Good use for a bread machine: have it knead and proof the dough, then shape it and bake it in a regular oven. - S

Garlic has oil in it, so what you do is crush it with the side of your knife, then sprinkle fine salt on it. The salt will absorb the oil, and voila - no garlic sticking to your knife. Also, the garlic oil ends up in your food (where you want it), rather than on your cutting board. I'm not sure what one would do if one were slicing the garlic rather than chopping or mincing it. - S

Mario did a good demo at the Italian festival at Seattle Center a couple of weeks ago, and made some funny jokes about Emeril. He did mention that they were friends, but it didn't stop him from making a few good digs. Of course, nothing like Anthony Bourdain, but still amusing. - S

Than Brothers Pho on Broadway is excellent, and I don't think you can beat the price: dinner for two, including yummy custard-filled choux pastries for dessert is around $10, including tip. Wonderful on a chilly day. Than Brothers Restaurant Deli - S

How the heck do you clean these things ? I have a Le Creuset ridged grill pan, and I never use it because it's such a pain to clean. I love grilling veggies in it, but unless it's a special occasion, I rarely bother.

Would you be willing to share your recipe ? As a co-ex-colonial (?!?!!?) I'm drooling just thinking about a good fruitcake. I've never understood why they're so much maligned here in the US. - S

Well, here goes with my first post ! For amazing (but pricey) knives and for the best sharpening job you've ever seen, you should check out Bob Kramer's site: http://www.bladesmiths.com He's a former cook, now a master bladesmith, written up in Saveur a few years back. I send my knives to him every year or so, and they come back so sharp it's almost scary - way sharper than the factory gets them. If you overnight your knives to him on a Monday, you'll have them back on Thursday. One of these days when I'm feeling really rich I'm going to order myself one of his cook's knives - they're gorgeous. - S