What did you eat last night for dinner?

[gomestar]

I hate being so 99%

 

[edinatlanta]

Its 1% to be 99% now.

 

[impolyt_one]



Impolyt, why did you come here for help instead of just asking your girlfriend? Lol. This is exactly the kind of **** she should have learned in skewl.

Mrs TOJ is working these days. I am like the mm of our home, left to rot alone and cook for jollies.

edit - how much pastry did you learn at LCB, k-silk? I think she did the same basic program as you for the two years, but I don't really know how much pastry she learned from it, from what I've seen her cook it doesn't seem like she did. She is actually working at a patisserie right now, just started this week; she's on a mission to learn something I guess.

 

[impolyt_one]

did any of you dudes get the Blumenthal book? Mine is on order but hasn't shown up yet.

 

[foodguy]



did any of you dudes get the Blumenthal book? Mine is on order but hasn't shown up yet.

i've got it. looked through it. didn't see more than a couple things i wanted to try. not to speak ill of a colleague (well, yeah, anyway), my take on the same books she looked at was almost completely the opposite. i thought the vongerichten book was terrific (she's really freaked out about finding kombu?). the john besh is just pretty pictures and the predictable dinner party food.

 

[gomestar]

have you browsed Carmellini's?

 

[foodguy]

I looked through about 20 to 25 books (other staffers looked through roughly the same number), then settled on a dozen for closer inspection. Of those, I tested recipes from 6 to 8 and settled on three that represented a range of cooking styles. the ones i liked were vongerichten (i was actually quite surprised because i've never been a huge fan), mozza (instructional material and small dishes portions) and food52. i'm also doing a number on the inventing cuisine series (thanks for the tip matt!), which i found extraordinary.

 

[itsstillmatt]

I've only made one thing from the Mozza book to date. It was the ultimate version of the salad you get from any reasonably good pizza place. Hit the nail on the head. Blumenthal book (got from Amazon UK a while back) is not that intriguing, but FG, I suggest you make the eccles cakes with potted stilton. They are seriously awesome.

 

[foodguy]

is that the chopped salad? we ran that a couple of years ago and it is great. nothing shocking, but a great balance of flavors. i'll look up the eccles cakes.

 

[itsstillmatt]

Yeah. I had it with my puffy pizza.

 

[kwilkinson]



Yeah. I had it with my puffy pizza.

You also have ****** pigs ears?

 

[itsstillmatt]



You also have ****** pigs ears?

You are still mad about that?

 

[kwilkinson]



You are still mad about that?

I wasn't ever mad about it. It just makes me laugh to bring it up every three days (on average).

 

[itsstillmatt]



I wasn't ever mad about it. It just makes me laugh to bring it up every three days (on average).

Owen had a pigs ear last night. He loved it. I guess you are just a little more refined in the palate than he is.

 

[kwilkinson]



Owen had a pigs ear last night. He loved it. I guess you are just a little more refined in the palate than he is.

Trust me, emphasis on the word little.