What Manton Learned at Culinary School Today

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Jan 4, 2009.

  1. KJT

    KJT Senior member

    Messages:
    1,302
    Likes Received:
    12
    Joined:
    Feb 6, 2008
    Ah ok - I saw that you said you added celery in the description, and was wondering if there was some reason to use celery leaf as opposed to parsley.
     
  2. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,568
    Likes Received:
    2,807
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    Did I say celery? I have to fix that, there was no celery in that recipe.
     
  3. grimslade

    grimslade Senior member

    Messages:
    10,875
    Likes Received:
    36
    Joined:
    Mar 31, 2006
    Location:
    Back in Black
    You said celery.

    So, when are you going to write your next book?

    The Soup: A Machiavellian Guide to Men's Cooking

    ?
     
  4. Xiaogou

    Xiaogou Senior member

    Messages:
    3,794
    Likes Received:
    47
    Joined:
    Sep 2, 2008
    Manton is learning a lot! I can't wait for the dinner he prepares for SF members[​IMG]
     
  5. grimslade

    grimslade Senior member

    Messages:
    10,875
    Likes Received:
    36
    Joined:
    Mar 31, 2006
    Location:
    Back in Black
    No one liked my joke? I was pretty pleased with it.
     
  6. Thomas

    Thomas Senior member

    Messages:
    29,119
    Likes Received:
    1,303
    Joined:
    Jul 25, 2006
    Location:
    Texas
    No one liked my joke? I was pretty pleased with it.

    I was pleased with it as well. But they can hear me laughing at work and...it's Frowned Upon.

    so [​IMG]
     
  7. poorsod

    poorsod Senior member

    Messages:
    4,059
    Likes Received:
    756
    Joined:
    Apr 13, 2005
    Manton is learning a lot! I can't wait for the dinner he prepares for SF members[​IMG]

    +1
     
  8. Fritz

    Fritz Senior member

    Messages:
    155
    Likes Received:
    0
    Joined:
    Mar 4, 2005
    Location:
    Germany
    Sooooo..... how was your weekend?
     
  9. grimslade

    grimslade Senior member

    Messages:
    10,875
    Likes Received:
    36
    Joined:
    Mar 31, 2006
    Location:
    Back in Black
    I'm going to guess--holiday w/e, no school.
     
  10. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,650
    Likes Received:
    856
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    I'm going to guess--holiday w/e, no school.

    Haven't you read Ruhlman?
    Chefs get there. What's going on at CIA???

    Edit: Manton's at FCI. Nvmind. No wonder they're #2!!! [​IMG]
     
  11. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,568
    Likes Received:
    2,807
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    School was closed, no class. Next class is this Saturday. Eggs.
     
  12. grimslade

    grimslade Senior member

    Messages:
    10,875
    Likes Received:
    36
    Joined:
    Mar 31, 2006
    Location:
    Back in Black
    Haven't you read Ruhlman?
    Chefs get there. What's going on at CIA???


    No, but all the cooking threads inspired me to pick up Escoffier recently.
     
  13. Spatlese

    Spatlese Senior member

    Messages:
    2,288
    Likes Received:
    14
    Joined:
    Aug 18, 2008
    School was closed, no class. Next class is this Saturday. Eggs.

    Look forward to the next update....and how Chef will debunk everything I think I know (granted, that's not a lot to start with) about egg handling and cookery.
     
  14. Fritz

    Fritz Senior member

    Messages:
    155
    Likes Received:
    0
    Joined:
    Mar 4, 2005
    Location:
    Germany
    Okay, thank you. Looking forward to the next installment then. [​IMG]
     
  15. AndrewRogers

    AndrewRogers Senior member

    Messages:
    1,617
    Likes Received:
    24
    Joined:
    Mar 6, 2008
    Location:
    crutches
    School was closed, no class. Next class is this Saturday. Eggs.

    I just had two boiled ones. That's as sophisticated as it gets.
     

Share This Page

Styleforum is proudly sponsored by