Originally Posted by thinman
The French word is "peel".
Originally Posted by Histrion
Somebody said that taking off the rind and pith would translate as 'to peel' in French. Well, it is not accurate. The verb would be "peler". Hope that helps if there's a question asked about it.
Apparently, the word I want is epulcher. It was in my binder after all. I have written it on my 3"x5" card for the week.
Originally Posted by kwilkinson
It seems that Manton and I will have to meet and have an Iron Chef StyleForvm.
You would kick my ass.
Originally Posted by Concordia
Sounds like fun. Thanks for the informative post.
Is this part of your strategy to block out the inauguration?
You are not far wrong.
Originally Posted by edmorel
Manton, you need a full time job.
Maybe if I graduate from this, I can get one!
Originally Posted by Thomas
How about some pics?
I thought of that. Maybe next time.
Originally Posted by grimslade
I'm entirely self-taught. I'm prepared to try the Manton Knife-skills technique, but I like my fingers, so I'll stay standoff-ish, thank you.
Either method of cutting an onion poses the same danger to the digits. What I am having a problem with is keeping the flat of the knife in contact with my fingers at all times, and using my fingers, rather than my eyes, to guide the knife.
I re-dressed my wound this morning, and it is less bad than I thought.
Originally Posted by von Rothbart
Wonderful read, looking forward for days 2, 3, ...., 21. Do classes take place during weekend?
They offer classes either Tues-Thurs evenings, or all day Sat. Tues + Thurs = 1 Sat, so evening classes take half as many weeks (same number of total hours).
Can I julienne by using mandoline?
Yes, you can cut the tranches (planks) this way, but then you have to cut the sticks by hand. Cutting the planks is the hardest part, so this would be a real relief. Chef said he would teach us the madoline way, but first he wanted us to learn the hard way.