pufin3

I'm getting to where I prefer to watch what are essentially 'food bloggers' videos. They know they have limited time to get their message across. No 'Bergman' scenes. LOL Many food bloggers who write are just too 'wordy'. Someone ought to tell them, for instance, whenever they are about to use the word 'that' in pretty well every case they don't need it. 'That' in itself would cut the text count down by five percent. LOL NFB http://www.nfb.ca/film/hold_the_ketchup 'The Perennial Palate' and http://foodcurated.com/ IMO anyone who thinks they have something to offer about food ought to read Waverley Root's 'The Food of France'. Waverley was the 'Escoffier' of food writers/reviewers in the 'fifties'. A.A. Gill does a good job today Do you know of any good 'foodie' video sites?

Make a roux and add it. Use tapioca flour as a thickener.

There are three teaspoons in a tablespoon.

Here's few of my favorites.

I'm an 'Escoffier' lover. Got the books. I cook 'SV' and make AE sauces to the letter....no short cuts/substitutions. Quite a combination. I found this treasure at a garage sale a couple of years ago. I've made every stock and sauce in this book and about half the dishes. The taste of an authentic Escoffier sauce is sublime, especially with 'SV' meats and veg's.

About a hundred cook books and another fifty 'foodie' books like 'Belly Of Paris' and the Bemelman books, Waverly etc. I did a major 'purge' a few years ago and regret doing so every day.