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John Rosevear

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  1. She'll try to stop by later this week for more discussion! Oh, excellent! That book is actually on my Xmas list, so if Santa is kind I'll have it in hand shortly.
  2. Oo, I just got the Culinaria France book and haven't had a chance to crack it yet. I'm definitely looking forward to your holiday adventures here, Chris. Is the Daube de Boeuf a la Gasconne from the Wolfert book? What's special about the Gascon style?
  3. I've had an awful lot of "Szechuan" restaurant dishes -- even in otherwise pretty good places -- that clearly hadn't had even a single Szechuan peppercorn so much as waved over them. I suspect that some places think that the numbing will weird out the average American, and they might be right.
  4. I haven't yet sorted the details -- that's a project for this weekend -- but here's the general direction. I wanted something that felt festive, was reasonably fun and accessible, that balanced the needs of a couple of fussy guests, and that was not not not my family's traditional Xmas meal (a replay of Thanksgiving dinner, with turkey and et cetera.) A goose, by request. Perhaps braised with chestnut and sausage stuffing, as per Julia Child; Côtes de boeuf, done Ducasse's way in a not-too-hot pan, with bearnaise; Something that is not mashed potatoes (a gratin Dauphinois has been requested, t
  5. I would not even attempt this except on a very large (so as to have the heat properly indirect), gas (so as to minimize the smoke flavors) grill, something like a 6-burner Weber Summit or similar, preferably with a double-layer lid that retains heat well. I'd use a pan set on the grates -- I'd essentially be trying to recreate an oven. I've done this (not with a Wellington, but with roasts), and it works, but even with the best grills it's kind of a fussy process -- keeping the temperature steady is dependent on things like ambient air temp and wind direction that one never considers when cook
  6. That extra bit of citrus-oily bitterness is obviously a bigger deal in some drinks -- I can't imagine a vesper without lemon peel in it, for instance -- than in others. And I do generally like the way it looks. But I'm intrigued by Andy's comment and will leave the peel out of my next Sazerac, just to see.
  7. I've broken too many Riedels in recent years and have been on the lookout for a good everyday glass that's a little more affordable (and maybe a little more durable). These look great - we'll give them a try.
  8. ...and a critical part of making the whole thing accessible to ordinary folks.
  9. You are missing that "any other chef" of that quality was not on US TV at the time, and those techniques simply were not available to most Americans except via Julia Child. And while she may not have invented the chef-on-TV form, she is absolutely responsible for its current popularity -- PBS's long list of cooking shows past and present, not to mention Food Network et al, would not exist if she had not shown the way.
  10. At $300, the Technivorm already counts as "serious cash" (if not "ludicrous cash") for a drip coffeemaker, particularly when something like a Capresso MT500 or a Zojirushi makes similarly good coffee (yes, the water gets just as hot) for half the price or less... and particularly when you need to spend another $70-$400 for a decent burr grinder to really take advantage of any of these machines' virtues. The Technivorm has more snob value than most coffee makers, but is the coffee really better? But yeah, "best coffee you'll get at home" way overstates it... a French press or an Aeropress or a
  11. John Rosevear

    Glazed Onions

    Last year I braised them with butter, stock, and Madeira for about 40 min or so, then let the liquid boil off and rolled the onions around in the pan to brown/glaze them a bit just before serving. Huge success. The Madeira -- which I used only because it was the closest bottle to hand, as I was doing this on the fly while dealing with something else -- turned out to be an inspired touch.
  12. I have done it, both with my own compound butter (garlic, the usual herbs, a bit of shallot) and with a 1:1 mix of Kerrygold's herbed butter and good unsalted butter. It works, though I've found that it works best if the butter's a little soft and you can mush it around a bit so that it's more or less evenly spread across the breast.
  13. It is worth buying. Everybody needs a bottle of Luxardo Maraschino. The rose liqueur intrigues me... I'm with EvergreenDan, I'd try an Aviation variant with (a tiny bit of) that and maybe Hendrick's?
  14. Not the goop, really? If anyone should be goop-inclined, there's a good recipe for restaurant-style Crispy Orange Chicken in Stuart Chang Berman's "Potsticker Chronicles". I only make it a couple times a year, but it's one of my kids' favorite things ever. It's a bit higher-class than the food court stuff, but I wouldn't call it "authentic Chinese" -- more what you'd get at a good takeout place. In the event someone's interested in trying it, here it is. Note that (as in the original) no actual oranges are involved, just a last-second splash of orange extract. 1 lb boneless chicken breasts cor
  15. I think companies like Garagiste give (some of) those small producers a market they might not have been able to find 10 years ago, sort of a wine-geek's version of a CSA. All hope is not lost -- in fact, it's possible that things are improving.
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