Cooking a Good Everything Else - Page 294 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I don't know if it's the age of that clip or what, but Kinch's egg looks so much better:

The plating of the dishes at the start of that clip looked gross, I'm sure they tasted great tho

I am not sure if thats how Passard plates the egg now. In any case, Kinch's egg is an homage to Passard just like how his "In to the vegetable garden" is an homage to Michel Bras' Gargouille.

Unfortunately I did not book ahead early enough so there will not be a Manresa trip report in 5 days.

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05-23-2017 , 12:24 AM

#7327

JackInDaCrak

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Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by Da_Nit

As a child you use to watch Great Chefs Of France? As a child I use to watch G.I. Joe, Thundercats and reruns of Dukes Of Hazard and CHIPS.

Might explain the gap in culinary proficiency.

I used to watch Julia child, Yan can cook and the galloping gourmet along with the cartoons

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05-23-2017 , 12:27 AM

#7328

Da_Nit

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Quote:

Originally Posted by JackInDaCrak

I used to watch Julia child, Yan can cook and the galloping gourmet along with the cartoons

Fair enough I did watch some Yan can cook but mostly to admire his chopping skills, can't recall a single recipe.

https://m.youtube.com/watch?v=qT9lKA5_bPI

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05-23-2017 , 01:01 PM

#7329

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,767

Yan, Julia, Graham, Jacques, and Justin Wilson

Spoiler:

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05-23-2017 , 01:28 PM

#7330

yimyammer

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Quote:

Originally Posted by JackInDaCrak

I used to watch Julia child, Yan can cook and the galloping gourmet along with the cartoons

Me too (as well as Great Chefs...). I watched on PBS as a kid, couldn't stand Sesame Street or Mr Rodgers but loved the cooking shows as far back as I can remember

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05-23-2017 , 01:39 PM

#7331

amoeba

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Going back now, its amazing how many absolute towering culinary giants were on Great Chefs.

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05-23-2017 , 01:58 PM

#7332

yimyammer

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Quote:

Originally Posted by amoeba

Going back now, its amazing how many absolute towering culinary giants were on Great Chefs.

I loved watching that show and had completely forgot about it until you brought it up

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05-24-2017 , 09:13 PM

#7333

Booker Wolfbox

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I got all my culinary skills from watching the Swedish Chef on The Muppet Show.

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05-24-2017 , 10:33 PM

#7334

Number Zero

self-banned

Join Date: Mar 2017 Posts: 46

Quote:

Originally Posted by REDeYeS88

Yan, Julia, Graham, Jacques, and Justin Wilson

jw is the man.

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05-24-2017 , 11:06 PM

#7335

miajag

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Made eggs benedict tonight, first time ever poaching eggs and second time making hollandaise. Used Food Lab immersion blender recipe, though instead of lemon juice I used a champagne vinegar I got as a gift a while back. Turned out great (sorry, didn't get a runny yolk shot).

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05-24-2017 , 11:46 PM

#7336

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Great stuff, looks perfect.

I've used that immersion blender hollandaise recipe many times, one of kenji's best tricks imo.

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05-25-2017 , 12:35 AM

#7337

amoeba

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beautiful, Miajag.

what is the base? looks a bit different than regular English muffin.

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05-25-2017 , 06:56 AM

#7338

miajag

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Quote:

Originally Posted by amoeba

beautiful, Miajag.

what is the base? looks a bit different than regular English muffin.

Just whole wheat English muffins. They were toasted even though it doesn't look like it in the pic.

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05-26-2017 , 08:06 PM

#7339

Cranberry Tea

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What's the proper order in which to stack the ingredients of a BLT? I'm going with lettuce on bottom, bacon in the middle, tomato on top, but I'm not sure if I'm doing it right?

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05-26-2017 , 08:19 PM

#7340

Da_Nit

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Quote:

Originally Posted by Cranberry Tea

What's the proper order in which to stack the ingredients of a BLT? I'm going with lettuce on bottom, bacon in the middle, tomato on top, but I'm not sure if I'm doing it right?

LTB

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05-26-2017 , 08:49 PM

#7341

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,767

do you keep the sandwich right side up for every bite or do you flip it?

my answer hinges on your response.

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05-26-2017 , 10:24 PM

#7342

nuggetz87

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Quote:

Originally Posted by Da_Nit

LTB

really? I haven't done tests, but I was going with M(mayo)LBTM because the vegetables are slippery and will be held in place by the mayo and bacon.

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05-26-2017 , 10:59 PM

#7343

JackInDaCrak

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Mayo between tomato and bread is absolutely essential to prevent sogginess. I go with B,L,T as directed by the name of the sandwich. Flip for variety.

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05-26-2017 , 11:08 PM

#7344

Tom Ames

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Quote:

Originally Posted by JackInDaCrak

Mayo between tomato and bread is absolutely essential to prevent sogginess. I go with B,L,T as directed by the name of the sandwich. Flip for variety.

I don't eat lettuce on those sandwiches, but flipping is done to keep the soggier side up ime.

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05-27-2017 , 01:24 AM

#7345

grando1.0

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Quote:

Originally Posted by Da_Nit

LTB

Yep - essential that the tomato gets the salt and pepper

Then the bacon of course

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05-27-2017 , 04:38 AM

#7346

thethethe

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LBT

Mayo on bottom for bread to prevent sogginess, on top for toast.

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05-27-2017 , 10:27 AM

#7347

Da_Nit

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Quote:

Originally Posted by grando1.0

Yep - essential that the tomato gets the salt and pepper

Then the bacon of course

I also feel you want the top layer and initial bite to be bacon. Only savages would have tomatoes at top or bottom, tomato always in the middle.

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05-27-2017 , 10:45 AM

#7348

JackInDaCrak

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Pad se ew, no meat

Sauce
1T sugar
2T dark soy
1T light soy
1T fish sauce
1T rice vinegar
3T chicken stock

Cooked this on the steel griddle, which with lots of surface area was way easier and more messy than using a wok.