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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'.

IMO the all time Gold Standard of cooking shows were made by dear old Keith Floyd. You can find dozens of episodes on Youtube.

I had some of the best meals of my life in Sanremo homes and restaurants. An all time favorite was when the fishermen would bring hundreds of little sardines to the beach. They'd set up fires with big pots of boiling oil, shake the sardines in flour and deep fry them whole. Then using a...

YA RIGHT! Does Searing Meat Seal In Juices? - Part 2 I'll leave it there. Tonight I'm 'searing' a nice rib eye steak. I prefer to keep the delicious juices inside the steak rather than on the plate. Tens of thousands of 'Steak Houses' haven't been listening to the 'debunkers'. HAAA HAAAA!

Whatever. You're obviously wanting to go somewhere I do not. PI

Of course not. But you don't put grill a fresh prawn or a piece of fresh fish for ten minutes. It's one thing to give the seafood a quick sear. It's another thing to overcook the seafood. You know this of course. Same thing as grilling/searing a steak for a few moments to seal in the juices. But...

Ya fillets that have been caught by your friends/family aren't going to be put in 'food-safe' chemical baths which make the cell walls almost burst with as much water as they can absorb. This is a very common practise in the seafood industry. If the protein strands, any protein strands like in...

Imagine using some of it as a stock for red lentil and carrot soup! Aside: Last night I used the BTB lobster base. Ten 3"x3" thawed fresh frozen pieces of halibut, 10 large thawed prawns. I made the sauce using a C of Original V8 juice, 3 T clarified butter, 1 clove fine chopped garlic, 1/2 T...

No. I said IF you want to roast the garlic in tin foil don't overheat them. I just slow simmer the whole uncooked garlics until thoughally cooked then make the roll.

Google 'Forfar Bridies'. I make them often. The chances of these delicious 'bridies' originating from the Scottish coal mines and the basic recipe getting to Jamaica are pretty much 100%. I use ground chuck, sweet onions and some Keen's mustard powder and puff pastry. For a 'potluck' I make a...

I should have mentioned you can use a little BTB lobster base in any recipe that calls for fish sauce or anchovy paste. It really adds a brighter flavor profile. I'm currently writing a cookbook and I'm using BTB Ham/Lobster etc bases in the recipes. More on the book as it nears completion. I...