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1 wrenchwench  Fri, Dec 28, 2012 3:13:14pm

This is from the New York Times Magazine from October, but I just read it two days ago. I used his pie crust recipe and made (possibly) my best crust ever.

I was reading the paper version, so of course I didn't see this:

NOTE
Correction: December 9, 2012

Because of an editing error, a headline for a recipe that accompanied an article on Oct. 14 about Christopher Kimball, the host of the TV show ‘‘America’s Test Kitchen,’’ referred imprecisely to the discoverer of ‘‘Foolproof Pie Dough.’’ It was developed by a test-kitchen team led by J. Kenji Lopez-Alt, not by Kimball.

2 Jimmah  Fri, Dec 28, 2012 3:34:07pm

The distinctive feature of a growing number of high end restaurants seems to be special effects, like arranging service such that little fogs hang over your meal for a few seconds, or a waiter wafting a smell at you while his colleague serves your food. I've also seen foam strewn 'concept' seafood being served with headphones attached (to the food) so you can listen to the sea while you are eating. And don't forget that other major recent scientific breakthrough in food - gelatinous little balls, brought to us by 'molecular gastronomy' lol

Another way that restaurants justify the 'fine dining' tag is to arrange the food on the plate in very precisely specified ways, mimicking the outcome of mass production, ironically enough. It has absolutely nothing to do with flavour or nutrition, but it's obviously great for convincing people that what they are eating is 'special' and thereby getting more money out of their pockets.

3 Jimmah  Fri, Dec 28, 2012 3:49:16pm

The ego of today's celebrity chef has to be one of the wonders of the modern world.

They like to appear on each others shows, particularly the competitive ones, as honoured guests (deities really) with contestants testifying that merely being in the presence of said chef's judgely gaze constitutes the greatest moment of their lives. They are treated with the sort of awestruck courtseying reverence that we would never afford to say, a scientist - even a great one. Of course they never stop them and say "that's very kind but really I am just a professional chef doing my job as best he can". Nope, they just stand there and bask. It's absolutely fucking shameless lol

Having said that these shows are usually pretty entertaining, and in the uk ones at any rate, what the contestants are pushed to do can be very creative imo.

4 steve_davis  Fri, Dec 28, 2012 8:14:13pm

I love to cook, though I've been frustrated by having to use non-stick stuff that appears to put some kind of sheen on the surface of water. I don't know what that is, and I'm praying it's not all winding up stuck to my kidneys. So, tonight I broke down and used part of the Christmas cash from my dad to buy a set of Cuisinart French stainless steel. Stainless is a bit more work, but I'd like to return to a point where I can actually get pork chops to brown in a pan.


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 Frank says:

And all the rest of whom for which to whensoever of partially indeterminate bio-chemical degredation. Seek the path to the sudsy yellow nozzle of their foaming nocturnal parametric digital whole-wheat inter-faith geo-thermal terpsichorean ejectamenta. -- From board tape at Zappa concert, outdoors, at Blossom Music Center, Akron, Ohio, summer 1984. This quote was in the middle of a spoken section of "The Mud Club" in which a dude walks into the club with a blue Mohawk and proceeds to "work the floor, work the wall, work the monitor system. . . ." The band was having monitor feedback problems at the Blossom concert, and there are numerous references to P.A. equipment throughout this ramble. Other than that, the quote is meaningless, I guess. But great imagery!