JoNorvelleWalker

A lesson with which I was inculcated early in my youth: My guardian was from a patrician family and did very well in real estate...up until the depression when he went bankrupt. Once he showed what he thought was a most desirable location to a confectionary magnate. The client observed there were no other candy stores in the area and explained he only wanted to locate where there was competition. I am not a gambling sort, otherwise I'd say my bet's on Bezos.

I have to say I'm glad to hear the book kept a narrow focus...eGulletting with peanuts while waiting for my baguette to cool. Chris, have you found yet where they call out for an homogenizer?

"Traditionally, these knives are used only by the executive chefs as a symbol of status and due to its difficulty in use."?? http://www.korin.com/Knives/Professional-Multi-purpose-KnifeKiritsuke_5

Riesling now on shopping list.

Wrists are indeed in great shape, thanks. Other things not so much.

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0ahUKEwifw8fq2ojXAhXE5oMKHVBwBJ8QFggyMAI&url=ftp%3A%2F%2Fwww.njleg.state.nj.us%2F20022003%2FS1000%2F935_I1.PDF&usg=AOvVaw1bUExJ6lF0LftoxM33obSe Edit: "For the purposes of this section, food establishment includes a restaurant and any other place used in the production, preparation, manufacture, packing, storage or handling of food intended for sale or distribution for human consumption."

Quite seriously, with a good whisk it is all in the wrist and not much effort. I recall once my younger son watching and he asked "How do you do that?" Then again there is always a rotor-stator homogenizer.

My mom with her egg beater was an RN also -- but in the 21'st century why not use a whisk?

I cannot speak for @chefmd but I could not find the recipe in the book.

This reminds me of the Joy of Cooking method.

For once I think I'll pass. But thanks!

That's more than two years ago and I don't remember what the wine in question was. But it wasn't good. Particularly when I was expecting it to be carbonated. Ever been served a flat coke? I was trying several different vintages to see which carbonated best. My go to white wine is Folonari Soave -- wonderful wine -- carbonated or not. It is a great budget wine. Eternal thanks to Eric Asimov. I do not carbonate my wines to get drunk. Getting drunk has never been a challenge. Upperclassmates charged only a modest markup.* Funny I was just having this conversation with a visiting collage friend over dinner this evening. But yes, I confess this is a budgetary issue. In my pensionary years I cannot afford vintage Grand cru at every meal. *Technically speaking they charged only Pennsylvania State Store prices but they purchased in volume out of state. Let's hear it for free enterprise. I trust the statute of limitations has run out.

I don't find it too acidic but there is nothing back up and balance the acidity. Last night I had some, since the bottle was open, with tomatoes, avocado, lots of balsamic vinegar.

Part of the problem may be I just don't like pinot grigio.

When I was young we did not have whisks.

To resolve my .dng file question, a kind member solved my problem by PM. Unsure why not publicly as others here might need the information someday. Anyhow with the imminent release of Modernist Bread, there is now a solution to another problem: http://www.picture-plugins.com/ While perhaps not the intended application I can affirm this SilverFast plugin works great for removing baguette crumbs from the tablecloth. Discount till the end of the month. Disclaimer, I am in no way affiliated except as a customer.

Something may be said for cooking bare out of the shower. Not only are you clean, but when you slop tomato paste down your front you don't have to change your clothes. Anyhow, last night was Le Bernardin Fish Soup. Some of the mise. Often I wish I had a sous chef. Particularly when a recipe calls for "2 large heads of garlic, cloves smashed and peeled". After a couple hours, cooked soup, Alaskan halibut in this case, ready to be passed though Mouli. Le Bernardin Fish Soup, finished with white pepper and cayenne. (Though I cheated and used Piment d'Espelette because I can.) Served with toasted, garlic rubbed baguette. Gruyere and Ruhlman spoon.

I possess an ancient memory of disliking pinot grigio. I'd not tasted it in probably twenty years. However I wondered if I had merely sampled cheap pinot grigio? Accordingly tonight I opened a bottle of Santa Margherita. Which was not cheap. After a bit of research I know now why Eric Asimov panned Santa Margherita pinot grigio in the NY Times. Wish I had done my reading first.

Bookmark the pages of interest and then just jump between/among them. This works for the Kindle iPad app.

This morning: Perfectly grilled pork, thirty second green beans, two hour potato.

I well remember the diving horse from Atlantic City Steel Pier but as I recall none of the concessions were serving horse meat.

What's almost as sad -- the required kitchen equipment list calls out for six copper bottomed pots. Makes the Kindle price not so much of a bargain.

Thanks @Marya another for my library!

And unlike with most purchases from this thread I actually have been reading it.

My Social Security (old age pension) arrived today. How could I say no to the Le Bernardin? The introduction is a little sad.