MatthewB

While wearing a "heavy-duty" KitchenAid oven mitt, I burned a finger last night taking a cast-iron pan out of the oven from under the broiler. I'm now assuming that thick cotton oven mitts might not be best. (And, no, the mitt was not wet. It was completely dry.) What should I purchase?

As there's much focus on desserts at CP . . . When did CP become a dessert destination? Critiquing Ms. Waters via one dessert seems, well, a bit unfair & unbalanced.

Ok let's assume I've never heard of Alice Waters. Please explain to me what DOES she do?? I was under the impression that she was a Chef. FM In Letters to a Young Chef, Daniel Boulud makes a strong argument that successful "Chefs" must do much more than "cook." But what does Boulud know?

FWIW, I hope this thread continues--as a discussion of the article that prompted the original post. I visited multiple bookstores earlier this morning & none have the October issue on the stands.

I have no interest in enshrining Ms. Waters in any way. But I'd like to see what she's *said* & *done* discussed when critiquing her. To go on second-hand info & blurbs is simply unfair.

I wasn't referring to your post. And there's definitely Alice-bashing in this thread.

Why the Alice-bashing? And why the bashing from folks who have never eaten her food?

Yes, but monologue only, please.

G, could you put this in your sig line so we don't forget where to find this info?

Paula Wolfert, The Slow Mediterranean Kitchen : Recipes for the Passionate Cook Anyone had a look at this? Comments?

Seems like a very easy run-through of a terrine. Also, I need to find a source for fatback, etc. I doubt I'll have time to do that this week. So, I'm thinking of waiting until next week for a pork terrine.

Thanks for your encouragement to "riff." I did a fair amount of this last week & I've found out that I know more about this then I gave myself credit for. A nice lesson to learn.

Last week I picked up these Chantal mini-loaf pans that are 2 1/2 cup in capacity. I think these & the Le Creuset terrine will get me going. Today I received my copy of "Terrines, Pates, & Galantines." (Thanks so much for this recommendation.) I'm thinking of doing Chicken Liver Parfait (Parfait aux Foies de Volailles) this weekend (page 100 of "TPG"). This sound like a decent recipe with which to begin?

But embrace bourbon and Leonard Cohen. Word. And get back in the saddle.

Something like this. But under the vermicelli, add some matchsticked cucumbers & thinly sliced scallions. Definitely do the sauce but pour the sauce over the vermicelli mixture & then add the steak. Provide extra table sauce on the side for those who would like more.

There's no reason to be spending time alone

Just PM NeroW. I'm sure she can tell you how to quickly remove seeds from dried herbs.

Might depend who was in the bathroom immediately before you! I'll not share a story or two about this.

I don't doubt that your brother was well-intentioned in what he said. However, check out some of the health inspection reports for restaurants in your area, if you can. In the reports for the county I live in, one of the respected "finer" dining establishments--with very clean bathrooms--constantly receives multiple writeups for critical health violations. The actuality of this has been confirmed by personal conversations with employees. There's just no logic for a correlation between the cleanliness of bathrooms & the kitchen.

Your brother's "logic" makes about as much sense as "If someone's breathe smells refreshing, then their ass must smell the same."

Never trim before cooking.

Well, candy preferences aside...convincing arguments have been made both ways. But the truth probably lies closer to freak.

Not a criticism at all, SethG. The first one was with ~3 tablespoons of mustard. It didn't show through much at all. In fact, if someone didn't like mustard in this situation, I'd recommend dispensing with it entirely. But 5 tablespoons was wonderful for me. (Note: I also wouldn't recommend using anything other than dijon & I wouldn't use an "old style" dijon. Also, on the second one, I upped the fresh thyme to somewhere between 1 & 1/2 to 2 tablespoons. That worked well.) I've probably try that flan this week. I did do the Soupe au Pistou on Saturday evening. I riffed a bit & used what veggies I picked up from a farm stand that morning. I'd use way more basil & more garlic than the recipe states if I were to do it again.

Pull out your copy of McGee. McGee's tasing section is outdated. He has that old diagram of the tongue which has been disproven. We're fucked then.