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JoNorvelleWalker

JoNorvelleWalker

The Porcini Braised Chicken Thighs quoted by Eat Your Books was the most attractive recipe in the book, in my opinion.  And the dumplings -- though sadly I no longer have a potato ricer since my heavy aluminum potato ricer oxidized and turned black, just like my former aluminum garlic press.  Hence the rule in this kitchen:  "No aluminum as a food surface."

 

I returned my copy of Taste & Technique to the library today.  Normally when I return any brand new cookbook there are a multitude of holds.  This time there were none.  It went back on the shelf.  Make of this what you will.

 

 

Edit:  does it seem odd she weighs her chicken thighs but not the Guatemalan salt?


 

JoNorvelleWalker

JoNorvelleWalker

The Porcini Braised Chicken Thighs quoted by Eat Your Books was the most attractive recipe in the book, in my opinion.  And the dumplings -- though I no longer have a potato ricer since my heavy aluminum potato ricer oxidized and turned black, just like my former aluminum garlic press.  Hence the rule in this kitchen:  "No aluminum as a food surface."

 

I returned my copy of Taste & Technique to the library today.  Normally when I return any brand new cookbook there are a multitude of holds.  This time there were none.  It went back on the shelf.  Make of this what you will.
 

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