Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

FYI: Thomas Keller on 60 minutes [Merged Topic]


Recommended Posts

So...'djall see it?

I thought it was fluffy and Astonished in that 60 Minutes way, but okay. Who is that annoying ladyinterviewer...

Du beurre! Donnez-moi du beurre! Toujours du beurre! ~ Fernand Point
Link to post
Share on other sites

Compare Emeril and Keller? Not as far fetched as you may think. Years

ago (before Food Network) I was invited to sit at the chef's table at

Emeril's and watched as he patiently showed a young J & W grad

on his first night in the kitchen exactly how he wanted the tomatoes sliced.

I understand that young man went on to become either chef or sous in

Las Vegas. I think this shows a lot about the selection and training

of people in the Lagasse organization.

In addition, on a earlier visit, Emeril did a special tasting menu for us -

and came out and described each dish. That meal would

probably rate as my third favorite ever - after the truffle degustation

at the original Ducasse in Paris and a special tasting menu done for

us at the French Laundary.

Edited by bcm (log)
Link to post
Share on other sites

Anyone happen to get a copy of this on VHS? I would love to borrow it. Email me if you get it. I wish I could get an email notification any time anyone posted anything about Keller at EG, I missed this post, and henceforth, the program. It sucks to be me I guess....

Tonyy13

Owner, Big Wheel Provisions

tony_adams@mac.com

Link to post
Share on other sites
Did anyone else notice how young the waitstaff was at FL? They hardly appeared to be seasoned veterans. Were they all interns? I didn't see Larry or Milton either, waiters who have both have been there for many years.

I noticed only one quick shot of Larry when Laura was doing that balancing act with the plates.

I also was surprised to see how young the staff was and looking back could only wish I was that focused at that age. :wink:

Robert R

Link to post
Share on other sites

I loved the shot of the cook being spoken to about the risotto, who just stood there sweating. I wasn't clear if it was shot at the FL, or at Per Se. I thought FL, but then thought I saw Chef Benno in the background.

Overall, I thought it was nice but not too substantial. There was nothing that I hadn't read a dozen times before. I kept thinking, "No, please, God, no New York Ballet anecdote," but there it was.

"Oh, tuna. Tuna, tuna, tuna." -Andy Bernard, The Office
Link to post
Share on other sites

I expect that by 2008 celebrity chefs will follow in the footsteps of hollywood icons and rockstars and enlighted us with their "learned" opinions on political matters?

SB (can harldy wait) :wacko:

Link to post
Share on other sites

I also missed the show, but got on the Net for 60 Minutes Wednesday and ordered a tape of the segment on Keller. There's a little tease there too, including Tony's comment about Keller's plates needing to be perfect. The tape will be shipped on July 13.

Link to post
Share on other sites

Is there something to "click" on for the tape to be ordered?

Most distressed that I missed this one:sad:

Thanks for posting about the tape!

I also missed the show, but got on the Net for 60 Minutes Wednesday and ordered a tape of the segment on Keller.  There's a little tease there too, including Tony's comment about Keller's plates needing to be perfect.  The tape will be shipped on July 13.

2317/5000

Link to post
Share on other sites
I also missed the show, but got on the Net for 60 Minutes Wednesday and ordered a tape of the segment on Keller.  There's a little tease there too, including Tony's comment about Keller's plates needing to be perfect.  The tape will be shipped on July 13.

Here's the link to 60 Minutes II (Wed): Visiting the Theater of the Mouth.

Here's also some contact info to get transcripts and/or videotapes:

60 Minutes Wednesday; 524 West 57th St.; New York, NY 10019; (212) 975-6200

EMAIL: 60w@cbsnews.com

TRANSCRIPTS: 1-800-777-TEXT

VIDEOTAPES: 1-800-848-3256

Russell J. Wong aka "rjwong"

Food and I, we go way back ...

Link to post
Share on other sites
  • 1 month later...

For those of you who missed it, here is the 60 Minutes segment with Thomas Keller. If you plan on viewing it more than once, please be kind and right click and save to your computer. I can't be too generous with my bandwith. Enjoy. :wink:

LINK

"Success is the sum of alot of small things done correctly."

-- Fernand Point

Link to post
Share on other sites
I wish I could get an email notification any time anyone posted anything about Keller at EG, I missed this post, and henceforth, the program.  It sucks to be me I guess....

You can get Google alerts, which is something I've been doing for some time now.

Just type in your e-mail name and select how often you want them. If you select "Web" or "News and Web" you'll get links that will include eGullet. There's no guarantee that the Thomas Keller you want to get news on is the Thomas Keller. :laugh:

Drink!

I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera

Link to post
Share on other sites
  • Similar Content

    • By eG Forums Host
      Modernist Cuisine at the eGullet Forums
      Here at eG Forums, we have what is probably the broadest collection of information on modernist cooking anywhere. We've discussed sous vide, the general chemistry of culinary modernism, practical applications with colloids and starches, and much, much more. A lot of this discussion is contained in our topics about the books Modernist Cuisine and Modernist Cuisine at Home (we have topics on both the books and on cooking with the recipes they present), but we've been modern since before modern was cool -- click on the 'Recent discussions tagged "Modernist"' link at the bottom of this page for a small sampling of what we've been up to. And feel free to use the Search tool at the top of the page to look for specific terms or people.

      Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold with Chris Young and Maxime Bilet



      Support eG, buy the book at Amazon.com
      About the original book (Part 1, Part 2, Part 3)
      Cooking the recipes from the book (Part 1, Part 2, Part 3, Part 4)
      A Q&A with the Modernist Cuisine team

      Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet



      Support eG, buy the book at Amazon.com
      About the book
      Cooking the recipes from the book (Part 1, Part 2)

      Other Modernist-related topics:
      Recent discussions tagged "Modernist"
      Sous Vide discussion index
    • By Porthos
      I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
    • By newchef
      So I've now found myself at the water's edge of Modernist Cuisine.  Specifically, using sodium citrate for emulsifying all kinds of cheeses.  What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later.  I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet.  I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc.
       
      I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan.  Has anyone been able to freeze sauce and keep it frozen for, say, a few months?  And not have to use carageenan?
       
      Thanks!
    • By WackGet
      Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler.
       
      Having never used powdered emulsifiers before in cooking or baking, I figured I'd find pretty comprehensive instructions for their use on the web - but I can't.
       
      I'm not a stranger to food science but nor am I a chemist. I understand that emulsifiers are at least sometimes prepared by pre-mixing them into a (heated?) liquid or fat and then using the resulting solution in the actual recipe, which may explain why a lot of commercial emulsifier mixtures are packages as tubes of gel or paste. I've also checked several industry-level textbooks about emulsifiers and while they are fantastic for in-depth explanations of the chemistry behind each emulsifier, they do not (as you might imagine) provide guidance on how a lowly baker or cook would actually use a powdered form.
       
      So does anyone know how to prepare and use a dry powdered form of any of the following in a real recipe?
       
      Specifically I am most interested in enhancing baked goods and adding stability to sauces, but would also like to know how to use them for other processes such as sausage-making too.
      E471 Mono- and diglycerides of fatty acids E481 Sodium stearoyl lactylate E482 Calcium stearoyl lactylate E472e DATEM (diacetyl tartaric acid ester of mono- and diglycerides)
        Thanks.
    • By mjbarnard
      I cooked two turkey breasts sous vide. This year had access to the Meater+ thermometer probe which I managed to vacuum seal in the bag without difficulty (it is small). Since it works wirelessly I was able to monitor and it records the internal temperatures at the thickest part of the breast.
      I thought the results were interesting. I cooked at 60C for 8 hours. I have always used https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever which gives long cooking times at lower temperature. I have found that as according to this page https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html that 55C gives turkey which is just a little too pink for most tastes. Over the last few years have increased the temperature up to 59/60 and I find it perfect - very moist and tender, but pale not pink.
      See attached images. I changed my mind a couple of times and started at 58 then 60 then 59 again, so ignore the slight variations. The thing I found interesting was that the thickest part (of a large breast) reached 55C in around 1 hour 40 mins and target of 59 in 2 hours 30 mins. Now I appreciate that sous vide is a combination of temperature and time or duration, but the data make me think that around 4 hours would be sufficient, as per the seriouseats table. I have previously used the chefsteps 55-58 for their much longer advised times, up to 12 hours and the meat is still quite pink at the end, so I dont believe 55 for 12 hours would effectively be the same.
      From now on I will watching the internal temperatures with interest. This has always been the (relative) unkown for sous vide amateurs. 


  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...