Twyst

Just got "Le Livre Blanc" by Anne Sophie Pic today. First thing I noticed was the weird "case" the book came in, much like L'astrance and "too many chiefs only one indian", but this one is too small for the book so the spine sticks out an inch or so, just seems kind of weird The first 160 pages of the book are STUNNING photos of plated dishes that rival just about any other book, and the last 60 pages are the recipes. Haven't had a great deal of time to look through them but they seem short, yet thorough enough to work from for an experienced cook. Not sure how much I will actually cook from the book as it's 3 star michelin food, but I will definitely try to take a flavor pairing/ presentation/ technique to apply to my own cooking here and there. Happy with the purchase for the photography alone Amazon Link

I shop at whole foods for beef and for hard to find produce. I stay away from everything else because I find it overpriced. I can get great local farm raised lamb/goat/duck/rabbit/chicken etc etc at my local butcher shop, but my butcher only carries grass fed beef so thats a deal breaker for me, I hate grass fed beef and will take a Prime steak over a locally sourced grass fed steak every day of the week.. The whole foods in Austin is a site to behold though, WF used to be a neighborhood grocery store in ATX and their downtown store is an entire city block

Look at little miss fancypants with her real velveeta. Ill stick with my kraft mac and cheese with the mystery powdered cheese packet thankyou very much

Laura Calder

Ive been watching MC Professional on BBC as well and it's easily my favorite cooking show right now. Not sure Michelin stars are a good way to rate the judges though. I think the judges on master chef US are not so great as judges, and Graham Elliot has 2 stars and Gordon Ramsay has 16 (most in the world) including a three star restaurants and a couple of 2 stars.

Photo and story in the link http://jezebel.com/it-has-come-to-this-ladies-digging-in-the-garbage-for-1130996333

Did a little research on this, and in traditional french cooking, its roasting in a covered vessel and is sometimes called butter roasting. It is one of the 7 techniques of classical french cooking. Somewhere along the line some people started using it to mean pan fry because of the literal translation, but that is not the traditional meaning of the word. http://cookingandcontemplation.blogspot.com/2010/09/le-cuissons.html http://thehungrydudes.com/classical-french-cooking-for-the-home-cook/ And in my notes from way back when I was in culinary school etc.

i was taught that poillet was simply roasting, but with a lid

Good grief. You are joking now right? I mean it's OK to list a couple of waters on the beverage menu, like with or without bubbles, with or without a lemon twist and maybe even a couple of brands, since they actually do taste a bit different, but make a standalone water list is just stoopid. And "water sommeliers" got to be a joke. Please tell me it's a joke. Saw this today http://eater.com/archives/2013/08/06/la-restaurant-has-a-water-menu.php

Definitely, and if you are doing a thai curry with coconut milk, its best to find coconut milk without stabalizers then scoop off the solid part, throw that into a pan, and saute it til it "cracks". It will break into oil and some solids, saute your curry paste in that oil for an authentic thai curry.

http://www.nola.com/tv/index.ssf/2013/07/host_padma_lakshmi_wraps_up_sh.html

Well, Austin is just weird The whole city definitely caters to a younger demographic and with the exception of Congress, Jeffrey's, Trio and Jezebel you've pretty much described every good restaurant in town to a T.

How large and what type of food? A little more information could help steer you in the right direction.

Let us know. People are going nuts for them. Im going to make a few next time my mom comes to town as I always make her croissants from scratch when she visits, frying up a few cronuts won't require much extra effort. http://forums.egullet.org/topic/145103-cronuts-worth-the-hype/

Are you sure it wasnt fried? Cronuts and "fauxnuts" are all the rage right now.

It's definitely made it to Austin From a local Burger place menu

Is anyone seasoning their baking steel lke they would a cast iron pan? I washed mine, thought I dried it really thoroughly but must have missed a drop or 2 of water and got a few rust spots surprisingly quickly. They were not a problem to remove, but this thing will definitely rust in a heartbeat.

You should promptly go out and get it . I have TONS of cookbooks/books on food, but if I could only keep one, the flavor bible would be it.

We'll have to agree to disagree as the original statement wasn't that we should treat the confederate flag as the germans treat the nazi flag, only that we should see it the same way -- "as an ugly symbol of oppression." Protected speech is really at the heart of this matter though considering this woman is being punished for expressing her opinions. I actually think it's very relevant and am astonished at the number of people that scream "first amendment" when the first amendment clearly does not apply. It is every person's right to fly the confederate flag if they wish, but the first amendment does not protect the individuals who choose to from a huge chunk of society labeling them as disgusting racists for doing so.

I'm confused. Who was talking about repressing anyone's 1st amendment rights? Can you please explain where any suggestion of the government banning someone's right to free speech was made? The first amendment does not protect you from people thinking you are a vile human being for expressing controversial views, it only protects you from government persecution.

I'm not sure you understand the first amendment. Nobody said it should be illegal to fly the confederate flag, only that it should be viewed in a different light and not socially acceptable.

I honestly think that the desire to hire black servers and dress them up like slaves to serve her and her friends at a civil war themed wedding is what really did her in. Her comments attempting to justify her grandfather's slave owning by saying that "slaves were like family back then" were also highly inappropriate. Had it been a few racial slurs I think she may have gotten off with an apology. I think she deserves everything she is getting right now.

Dessert is big money with margins much higher than even alcohol in many cases when it's made in house. That $12 dessert souffle at a nice restaurant? Its well under a dollar in materials. Im not sure what the margins are on prefab desserts though, Ive never worked anywhere that has used them.

They have more business than they can handle in Austin. Good BBQ doesn't scale up well like a lot of other things do, they can really only make so much.

They were on good morning America last week