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Modernist Cuisine; the $625 cookbook. - Page 6

post #76 of 233
i think he wants it mainly so he can criticize it after he's looked at it. our matt is nothing but KNOWLEDGEABLY disdainful. which, i predict, he will be. it's pretty cool. there's amazing photographs. lot of surprising stuff if you search through it, but it's mainly an eccentric genius billionaire's cabinet of curiosities.
post #77 of 233
Quote:
Originally Posted by foodguy View Post
i think he wants it mainly so he can criticize it after he's looked at it. our matt is nothing but KNOWLEDGEABLY disdainful.
which, i predict, he will be. it's pretty cool. there's amazing photographs. lot of surprising stuff if you search through it, but it's mainly an eccentric genius billionaire's cabinet of curiosities.

He's like Antonin Careme! Except Careme became famous FOR being a chef. But that's not important.
post #78 of 233
Quote:
Originally Posted by foodguy View Post
i think he wants it mainly so he can criticize it after he's looked at it. our matt is nothing but KNOWLEDGEABLY disdainful. which, i predict, he will be. it's pretty cool. there's amazing photographs. lot of surprising stuff if you search through it, but it's mainly an eccentric genius billionaire's cabinet of curiosities.
I'm hoping it is better than that, but I fear that you are correct.
post #79 of 233
Quote:
Originally Posted by mordecai View Post
speaking of which, another forum member, the first i have met irl, took me to the best burger place i've been to in years yesterday.

Where 2 kop? In LA?

--Andre
post #80 of 233
no puede. the only place i can think of that would have had it would have been cook's library, but they've been closed down for a couple of years now. i'm afraid it's mail-order only and there is a wait.
post #81 of 233
Quote:
Originally Posted by A Y View Post
Where 2 kop? In LA?

--Andre

Golden State. I avoided it due to hype and popularity on places like Yelp, and because I hate trying to find parking around Canter's, but the burger was truly excellent.
post #82 of 233
Quote:
Originally Posted by foodguy View Post
i think he wants it mainly so he can criticize it after he's looked at it. our matt is nothing but KNOWLEDGEABLY disdainful. which, i predict, he will be. it's pretty cool. there's amazing photographs. lot of surprising stuff if you search through it, but it's mainly an eccentric genius billionaire's cabinet of curiosities.
My uninformed rant is that I had to dedicate a whole room in my house to unpacking the thing.
post #83 of 233
Quote:
Originally Posted by iammatt View Post
My uninformed rant is that I had to dedicate a whole room in my house to unpacking the thing.

and probably enlist ms. matt to help you carry it in. sucker's heavy.
post #84 of 233
Quote:
Originally Posted by foodguy View Post
no puede. the only place i can think of that would have had it would have been cook's library, but they've been closed down for a couple of years now. i'm afraid it's mail-order only and there is a wait.

Thanks, but I actually wanted to know where mordecai had his amazing burger.

Quote:
Originally Posted by mordecai View Post
Golden State. I avoided it due to hype and popularity on places like Yelp, and because I hate trying to find parking around Canter's, but the burger was truly excellent.

Thank you. I'll have to give this a try the next time I'm in the area.

--Andre
post #85 of 233
Quote:
Originally Posted by foodguy View Post
and probably enlist ms. matt to help you carry it in. sucker's heavy.
I haven't had that much time with it, but it strikes me that nobody needs this many powders to cook dinner. Cool stuff, some of it, but come on...
post #86 of 233
So, apparently I was right. A steak cooked in a pan gains approximate 10c/18f while resting.
post #87 of 233
Thread Starter 
Quote:
Originally Posted by iammatt View Post
So, apparently I was right. A steak cooked in a pan gains approximate 10c/18f while resting.
Huh, I've always only accounted for a carryover of 5-10° F during rest.
post #88 of 233
Quote:
Originally Posted by iammatt View Post
So, apparently I was right. A steak cooked in a pan gains approximate 10c/18f while resting.

$625 worth of knowledge sprinkled all over everybody's asses right there.
post #89 of 233
Quote:
Originally Posted by mm84321 View Post
Huh, I've always only accounted for a carryover of 5-10° F during rest.
Well, now you know.
post #90 of 233
Maybe it depends on atmospheric pressure or something but I never get that much temp rise from resting.
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