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Old 07-31-2014, 08:36 AM   #1
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Cooking tips from the French Laundry

Interesting tips from chefs who worked at Thomas Keller's French Laundry restaurant.
15 Lessons from 20 Years of the French Laundry - Hungry Crowd | Food & Wine

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 07-31-2014, 08:50 AM   #2
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Fascinating, thanks!

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 07-31-2014, 05:41 PM   #3
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Thanks GG.
I especially like this one that I've been doing for years, but be sure to fold over the zip lock edge to make a collar so the zipper stays clean and open when filling it.

Saving Freezer Space

The Laundry had a small freezer when I was there, so saving space was key. We’d freeze sauces and stocks in Cryovac or ziplock bags, stacked between parchment paper. They also thaw quicker after being frozen flat and thin. —Ryan Poli
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 07-31-2014, 06:52 PM   #4
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Thanks, GG! Great article.
In our house, dog hair is a condiment!
OMG! I decided to blog!
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Old 08-01-2014, 01:09 AM   #5
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That was very interesting. However, I thought the "almond" from the interior of a peach pit is slightly poisonous. Guess I was wrong. Not the first time - won't be the last.
"Cooking is the art of adjustment." ~~~Jacques Pépin

"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund
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Old 08-01-2014, 01:58 PM   #6
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Originally Posted by Cooking Goddess View Post
That was very interesting. However, I thought the "almond" from the interior of a peach pit is slightly poisonous. Guess I was wrong. Not the first time - won't be the last.
Cyanide! But there is some disagreement about how much is too much and what you consume it with.

Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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