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Modernist Cuisine Forums Integration


Chris Hennes
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Welcome to those of you joining us from the Modernist Cuisine Forums!
 
We have a long history of engaging the modernist movement, dating back to reports on Heston Blumenthal's The Fat Duck in 2001, to Q&As with Blumenthal (2002), Grant Achatz (2003), Ferran Adrià (2004) and José Andrés (2005), among others. In 2004, eG Forums hosted a multi-faceted, multi-topic project covering the pre-opening activities at Alinea, where founders Achatz and Nick Kokonas discussed, among other details, the Alinea business plan, how it developed its famous serviceware and menu layout, and the design of the kitchen. Perhaps most relevant: eG Forums is where Nathan Myhrvold posted, on March 16, 2004, “I am wondering if anybody has sources for recipes for sous-vide cooking – which is to say, cooking done in sealed vacuum bags.” The genesis of the multi-volume book set Modernist Cuisine, as well as what has since been produced by the Modernist Cuisine team – including Modernist Cuisine at Home, and The Photography of Modernist Cuisine – can be traced to that moment. All of that to say how proud we are to announce our partnership with the team behind those remarkable works. 
 
The Modernist Cuisine Forums have been integrated directly into eG Forums: any search of eG Forums content will now also search forums posts that were previously made at the Modernist Cuisine Forums site, and a complete index of all recipe discussions from that site can be found here. In addition, all imported content has been tagged with the "modernist" tag to integrate it with our pre-existing modernist content, as well as with a special "Modernist Cuisine Forums" tag so that it's easy to find content previously located in those forums.
 
Privacy Protection and eG Forums Accounts
We respect the privacy of all of our members, and of those who registered at the Modernist Cuisine Forums: you can read the eG Forums Privacy Policy here.  As an added measure of privacy protection for those who were members of the Modernist Cuisine Forums, no personally-identifiable information was transferred: your email addresses and user IDs have both been anonymized, and no IP address or other related information was retained. A dummy account at the eG Forums was created for each participant in the Modernist Cuisine Forums (those who had made at least one post): to activate this account here at the eG Forums send an email from the account you registered at the Modernist Cuisine Forums to feedback@egullet.org with the username you would like to use here (if the username is already taken we'll write back to discuss your options). If you already had an eG Forums account and would like them merged, let us know that in your email.

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Chris Hennes
Director of Operations
chennes@egullet.org

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      All your meat leftovers
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      Any hard vegetable (we prefer celery stalks, or zucchini)
      Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
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      Mise en place

      cut your meat in small cubes or slices
      cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
      cut the vegetables about 3-4 mm thick
      cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
      cut the potatoes to 1 cm cubes
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      Serving
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      Do not forget to serve a glass of good dry red wine!
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