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Re: Thanks, Jay. I do the cooking - I've always liked it - so
I'm interested in watching other cooks at work, like on the tv cooking shows. I made parsnip soup the other night for us (Fanny Farmer said it had an "old fahioned taste". I think you once said in a comment that her cookbook was a favorote of yours.) I'm afraid my moves as a chef are pretty cautious and no way flashy because I tend to be clumsy. I do okay. A stuffed chicken I did last week for our friend's birthday came out nice and juicy, though I'd forgotten to get celery for the stuffing.
posted by
2902
on February 7, 2012 at 2:52 AM
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I learned how to flip a dish in the pan without use of spatula...does that count? I am likeing you food poetry Bob.
posted by
UtahJay
on February 6, 2012 at 11:26 PM
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Re: Bob
Right, Naut, but you gotta try at least once. We probably could if we practiced enough,but isn't there something in us, learned or inborn, that rebels at wasting food?
posted by
2902
on February 6, 2012 at 7:26 PM
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Bob
Love it! This diner has seen it and has actually tried preparing an omelet with that same deftness of touch - resulting in a MESS! So I decided to revert to my old, slow and cumbersome but safe approach...
posted by
Nautikos
on February 6, 2012 at 5:16 PM
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Re: Re: I remember watching my father make them,
oops, and making the homemade waffle batter he'd use in a big cast-iron two-handled waffle iron! That WAS special!
posted by
2902
on February 6, 2012 at 11:37 AM
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Re: I remember watching my father make them,
posted by
2902
on February 6, 2012 at 11:35 AM
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THIs one made me hungry for my grandmama's spanish omelets :-) Mmmmmmmm
xoxoxo
posted by
Sinome
on February 6, 2012 at 9:28 AM
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Re: Ginny''s uncle Joe in Rhode Island had a big (really big!)
chicken farm where they candled eggs. One of her aunt's friends was paid to strip the little meat from wings for use in chicken pot pies, cracked eggs were broken into big plastic bags that were sold to restaurants, perfectly good broth - and fertilizer - was made in such a way that, well, insured that absolutely nothing went to waste. Quite an operation.
PS He stopped making chicken pot pies as soon as Buffalo Wings came into vogue (If that name's unfamiliar to you, let me know. They may go by another name abroad).
PPS The delicacy of that expression "excess of a roaming rooster" is priceless!!!
posted by
2902
on February 6, 2012 at 8:19 AM
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Re: If you do it really fast, they give you a black belt.
posted by
2902
on February 6, 2012 at 8:05 AM
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Re: If you do it really fast, they give you a black belt.
posted by
2902
on February 6, 2012 at 8:05 AM
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Chalaza Bob, I can never impress people. Thank you for your contribution to this fantasy world.
posted by
C_C_T
on February 6, 2012 at 8:00 AM
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Dear me Bob Ginny has my sympathy, what you know about eggs would not be held by the , well I can't think of it at the ,moment but it is that little twisting off white mucous looking attachment that holds the yolk in suspension. Now next time you crack an egg look at it as I do if there are foreign blobs which we searched for under candling lamps.
I always scrape that bit from the white, No it is not a chick forming or the excess of a roaming rooster,
posted by
C_C_T
on February 6, 2012 at 7:55 AM
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I am tempted to try.....
posted by
shamasehar
on February 6, 2012 at 7:14 AM
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Re: There's a chef who does that for the brunch
Thank you Pat. I'm glad it brought back pleasant memories! It's cerainly fun to watch'
posted by
2902
on February 6, 2012 at 6:15 AM
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Re: It's the kind of thing I have to admire from a distance - I
need two hands to crack an egg without making a mess, and my one experience trying to flip without a spatula doesn't bear much thonking about. I heard somewhere that some college students out to make a buck and impress someone learn how to do it quite successfully.
posted by
2902
on February 6, 2012 at 6:08 AM
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Re:I don;t kmow whether it's just a New York thing, but Boar's
Head is a high-end cold cuts supplier here. A real boar's head standing ready to contribute what it could to our omelet-eating pleasure would certainly lose my vote!
posted by
2902
on February 6, 2012 at 6:02 AM
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There's a chef who does that for the brunch
at the St. Louis art museum in Forest Park. Thank you for the memory of a special treat one mother's day.
posted by
Pat_B
on February 6, 2012 at 5:53 AM
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Gosh I think that level of skill would put me off a little, even as I admired him for having it.
posted by
lionreign
on February 6, 2012 at 4:34 AM
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you had me until you said boar's head.....but good job
posted by
Annicita
on February 6, 2012 at 4:21 AM
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