massive kitchen + superbly talented chef ... what would you bring him to cook?

Originally Posted by foodguy

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you're right, of course. i was carried away on a flight of rhetorical excess. i was thinking of one particularly popular style of cooking, one that i normally prefer when eating out and one that i always prefer when i'm cooking. i have no problem expending time or energy in the kitchen, but it has to be spent doing something that i think will make an appreciable difference in the dish. i have nothing against spending an hour studding a leg of lamb with garlic, rosemary and anchovies ... the flavor benefit to me is worth it. trimming turnips into footballs ... not so much.

Well, this took me all of 34 seconds (had the wife time, she thinks I have now gotten in the internet's dumbest debate)... not perfect, but 7 sides, the correct shape and all...





I normally don't turn vegetables other than mini turnips, mainly because I find that it is quicker to turn them than to peel them nicely and keep them in the round. Of course, zucchini, apples etc are turned differently, just to soften the sides, and I always do that. I wouldn't know how not to. It is ingrained.

I do agree that it is not worth wasting time doing, but if you spent some months of your life turning carrots, zucchini, turnips and apples, and tying green beans into parcels with blanched chives, well I don't tie green beans anymore.

Now, please explain how you stud a leg of lamb with anchovies. That is one of my favorite combos, but I am having difficulty with the mechanics of it.

Originally Posted by iammatt

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Well, this took me all of 34 seconds (had the wife time, she thinks I have now gotten in the internet's dumbest debate)... not perfect, but 7 sides, the correct shape and all...

It's okay, she probably thinks that a lot.

Originally Posted by kwilkinson

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It's okay, she probably thinks that a lot.
Indubitably.

Originally Posted by iammatt

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she thinks I have now gotten in the internet's dumbest debate

This is impossible so long as I am still around.

Originally Posted by Manton

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This is impossible so long as I am still around.
Shall we debate this?

Originally Posted by iammatt

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Now, please explain how you stud a leg of lamb with anchovies. That is one of my favorite combos, but I am having difficulty with the mechanics of it.

very impressive tourne. you'll make someone a sweet little commis someday.
lamb with garlic, anchovies and rosemary: you can use either a boned or bone-in leg. Use a paring knife to cut deep slots into the meat at regular intervals. Slip in a scrap of salted anchovy (soaked), a generous sliver of garlic and then a few leaves of rosemary. This may seem hard at first; if you need to, don't be afraid to stick your finger in the slot to loosen it up (ahem). The final effect will look something like a 1980s hair transplant, with little tufts of rosemary sticking up at regular intervals. Salt the outside liberally and rub with olive oil. Put in a plastic bag and refrigerate overnight. roast or grill the lamb as you normally would.
NB: i prefer my leg of lamb to be slightly on the medium side of medium-rare ... 130 to 135 degrees. i know there is a fashion for lamb served rare, but i think this is barbaric for the leg, which is full of connective tissue and very stringy at that doneness. Push it to 130 and it will still be definitely pink and juicy, but the meat will have firmed and some of the connective tissue will have started to soften enough that you don't get fibers stuck between your teeth. racks, are another matter. though i fear we're heading for DT territory here.

Originally Posted by iammatt

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Shall we debate this?

If you disagree with me, you support terror.

Originally Posted by iammatt

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Well, this took me all of 34 seconds (had the wife time, she thinks I have now gotten in the internet's dumbest debate)...
does your wife do the time often? with a stopwatch? is 34 seconds a record?

Originally Posted by Manton

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If you disagree with me, you support terror.

they hate us for our tourne.

Originally Posted by foodguy

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does your wife do the time often? with a stopwatch? is 34 seconds a record?
If I am running late for work, I can turn it out in under 15... I think.

Originally Posted by foodguy

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as home cooks, without a back staff of one-nutted minions to see to our needs,

Originally Posted by foodguy

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very impressive tourne. you'll make someone a sweet little commis someday.

Originally Posted by foodguy

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does your wife do the time often? with a stopwatch? is 34 seconds a record?

Originally Posted by foodguy

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they hate us for our tourne.

You are on it today. Still haven't taken that ike jime brainstorm to copy yet, huh?

Originally Posted by kwilkinson

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You are on it today. Still haven't taken that ike jime brainstorm to copy yet, huh?

i am desperately avoiding writing two recipes for my 25th fourth of july grilling issue. it's a very special anniversary.

Originally Posted by foodguy

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i am desperately avoiding writing two recipes for my 25th fourth of july grilling issue. it's a very special anniversary.

Guest writer's spot, Kyle Wilkinson baby. This could be my big break. Big risk, big reward buddy.

you could be the glenn davis of the food writing world.

Originally Posted by foodguy

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you could be the glenn davis of the food writing world.

If this is a thinly veiled fat joke, it is very well done.