Recent content by puffin3

This is my last post on this forum. Obviously when I used the words "exactly" I wasn't suggesting if you don't use a food processor to slice the mushrooms don't bother making the recipe. I was obviously referring to using the same ingredients. No, I have never once in almost six decades of home...

So why would you be "turned off" when someone suggests not using substitutes? I'm sorry. I just don't get the point of making a dish based on a recipe and deciding not to follow it. Please explain your logic. What specifically would you choose to 'substitute? Using ricotta cheese instead of a...

I'll be very interested to see if anyone follows the recipe and reports back to us. Last Sunday I made four of these lasagnas, one each for our four adult kids. Two of them have many years experience in high end hotels. One a head chef, the other head of 'HR' in a world class hotel/restaurant...

That's a big claim. I created this lasagna after having the best mushroom and black olive pizza I've ever tasted in Italy. If you decide to make 'substitutions' to my recipe I wouldn't bother making it. Prep the following ingredients not in any specific order: 1 large sweet onion* The onion...

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Yes MC Australia is excellent. So is MC New Zealand. MC USA is a joke compared. MC USA is more like 'Big Brother' and 'As The World Turns' set in a commercial kitchen.

Ya, GR always demands the ingredients used must be fresh and be respected and treated like they are intended for a 'fine dining' restaurant. I guess that's one of the first things he was taught when he moved to France to learn Classic French cooking techniques/recipes in some of the finest...

I don't agree with the move to 'dumb-down' classic recipes that is becoming more prevalent in too many poor to mediocre American restaurants. It amounts to plain laziness on the part of the chef and the kitchen staff and penny pinching by the owner. Truly excellent restaurants...

When the CIA starts teaching it's students to use clarified butter in a classic mayo let me know. I've seen/eaten culinary "horizons" across the world for 5 decades. I'm making a classic Cambodian 'Lap Khmer' beef salad tonight. IMO if someone wants to cook 'Classic' dishes from any part of...

Use thicker ceramic plates. Put them in the oven set at it's lowest temp. for half an hour before serving. I do this all the time. I have thick placemats made from bamboo. I warn guests that the plates are HOT!

Clarified butter comes from a cow originally in the form of cream. All other oils come from plants. Big difference. 'Larousse Gastronomique': "Hollandaise sauce is the name of a hot sauce made with egg yolks and butter". "Mayonnaise is a cold sauce which the basic ingredients are egg yolks and...

Mayo is made using a oil like OO. Hollandaise is made using butter. Hollandaise is considered one of the five 'mother sauces' in classic French cuisine. Mayo is served chilled. Hollandaise is served warm. There is a fundamental difference between the two.

'The Food of France' by Waverly Root is an excellent book. It's interesting to note that the world's best wines are found in France. Seems a bit odd if the wines are the best in the world but the cuisine wouldn't be.

Try thin slicing a sweet onion and putting it in a cold water bath for five minutes. Drain pat dry. This will reduce some of the 'heat' in the onion.

Ah yes. Classic French 'Sauce Hollandaise'.