If you cook you will laugh out loud at this cookbook review

[rodr]

Best cookbook ever. French recipes should be easy.

 

[Abacinator]

Yep. It's kind of his thing.

He has another grilled cheese recipe that involves mashing the sandwich between 2 hot cast iron pans to cook it.

 

[Kornholio]

He has another grilled cheese recipe that involves mashing the sandwich between 2 hot cast iron pans to cook it.

Interesting. :laughing

 

[Abacinator]

Best cookbook ever. French recipes should be easy.

Actual best cookbook ever:

 

[TylerW]

Its weird, I grew up with Joy of Cooking as a staple in my household, but I've never looked through it once I began cooking, and to the best of my knowledge I've never cooked a recipe from it.

Time to look it up.

Edit: HELL YEAH it's on archive.org: https://archive.org/details/in.ernet.dli.2015.126676/page/n3/mode/2up

 

[Pushrod]

Media star food is funny.

I'm in the food service industry, interact with professional chefs every day. Most of those guys can do a Michelin grade meal while talking sports and listening to music. And they do it in our commercial kitchen to test recipes while I watch.

What they have to say about television food is worthy of a show like MST3K being on the cooking channels or PPV.

But the common thread of success is clean, fresh, correctly prepped. (Sorry, fans of the clown, the McRib doesn't qualify on any of those fronts.)

And Alton's grilled cheese, despite the verbiage, is all bread. Ugh.

 

[berth]

But the common thread of success is clean, fresh, correctly prepped. (Sorry, fans of the clown, the McRib doesn't qualify on any of those fronts.)

But it still tastes good.

And with the way the winds are blowing today, I think we're eating lunch "to go", so perhaps McD's with a McR is, well, "in the wind" today.

 

[seadog]

Yep, I'm good with 5 to 10 ingredients. More than that and I check out.

I like Alton Brown because of his explanation of the cooking methods. Such as why this sauce should be heated to 240F or why these two ingredients should be mixed together before adding them to the main entre. It's like a mini chemistry and physics show.

 

[Climber]

I prefer recipes that don't require that I have to buy 5-10 ingredients that I don't keep around among the 18 spices I use and the other ingredients that cover 90% of the recipes out there.

So, a question to the other people who spend some time cooking meals. What stove/stoveTop do you use to do your cooking?

Here is mine:

 

[HappyHighwayman]

I prefer recipes that don't require that I have to buy 5-10 ingredients that I don't keep around among the 18 spices I use and the other ingredients that cover 90% of the recipes out there.

So, a question to the other people who spend some time cooking meals. What stove/stoveTop do you use to do your cooking?

Here is mine:

I have an identical style but without the center burner

Would definitely upgrade but I don't "need" it and it's built into a granite counter.

 

[TylerW]

Had that same range at our place back in SF.

The one at our house here in NY is just a 4-top, but still gas. Also much easier to clean.

 

[HappyHighwayman]

Mine is a Thermador and one of the plastic dials broke and so I had to buy cheap plastic "universal" ones that work but are ugly because mine is "discontinued". What a scam. Works fine now at least.

When my oven broke I got one on CL but ti was much taller than my original so we had to break out the electric wood saw for the oven frame.

 

[GAJ]

I prefer recipes that don't require that I have to buy 5-10 ingredients that I don't keep around among the 18 spices I use and the other ingredients that cover 90% of the recipes out there.

So, a question to the other people who spend some time cooking meals. What stove/stoveTop do you use to do your cooking?

Here is mine:

We got a new oven earlier this spring and really love the burner within a burner on the front right.

It has a high BTU burner with a small simmer BTU burner within it.

The gas oven seems to do a much better job with bread than the old electric one we had.

Both had gas stove tops but the new one is miles ahead.

 

[Climber]

I have an identical style but without the center burner

Would definitely upgrade but I don't "need" it and it's built into a granite counter.

The center burner is 18k BTU, the Right Front is 14k.

I think it will be rare that I need the 18k one, but it does power a 30 lb frying/searing surface that I haven't tried out yet.

I upgraded about 1-1/2 months ago from the one that came with the house that was low end. The new stove has been pure enjoyment to use and the stainless steel surface is super simple to clean. The nobs are stainless steel and way much more than any I've had before, they'll last for years.

 

[i_am_the_koi]

I guess we now know why the French Laundry is sooooooooo expensive.

I completely agree with the author who sounds like a good cook on par with my wife and I.

https://www.stltoday.com/lifestyles...cle_0026dbb6-6ccf-547c-ab36-84587a338d6a.html

I really want to call bullshit to his backstory.

If you honeymooned in 1978-79 and stayed in Yountville.... You definitely had food options after 10pm. Saloon and the Whistlestop both served food and were right next to the only hotel that was in town at that time.

I'm sorry, but fuck off, Alton Brown. We're making grilled cheese here..

Call that the Bobby Flay, whenever chef's jump the proverbial shark-stew, they get way over-extravagant from where they were.

Sea Urchins and Ice Carvings in a cook book... like, where the fuck do I get an ice carving of a roman trireme?

Actual best cookbook ever:

/Thread

 

[HappyHighwayman]

After using some newer ones at a AirBNB and a friend's place I find their burners much stronger than mine. Like it takes quite a while to boil a large pot of water for pasta and get a rolling boil.

I also got to try out a modern induction stove and it was much better than the classic electric, super powerful. I have a portable induction but it's not nearly as strong plugged into a regular outlet.

 

[bikeama]

This is the stove the wife wanted, she does let me use it. I had to run a 1" gas line.

 

[Climber]

I can't stand cooking on electric stoves, takes way too long to get up to temp.

 

[HappyHighwayman]

My old rental had a crazy expensive 6 burner Viking range but the stove itself had ZERO features...no digital, timers, options, special settings, literally set temp and a induction fan on/off button. I find the more expensive the range the less complicated they make the oven part.

My current oven has proof, keep warm, broil (lo high) etc etc etc, self clean...

 

[GAJ]

My old rental had a crazy expensive 6 burner Viking range but the stove itself had ZERO features...no digital, timers, options, special settings, literally set temp and a induction fan on/off button. I find the more expensive the range the less complicated they make the oven part.

My current oven has proof, keep warm, broil (lo high) etc etc etc, self clean...

The proofing setting is fantastic.

Might be my wife's favorite part! :laughing