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Thread: Welcome to the culinary school at le Salon

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    Default Welcome to the culinary school at le Salon

    We are gathered here today to find all those extant stray cooks' threads in one place and to start new threads as well. The cutlery thread, the kitchen implement thread, the recipe and secret techniques thread. It's a place to focus on the tools and techniques of bringing brilliant food to the table, whether that table be draped in linen, vinyl, or just a picnic table by the stream. There are universal truths and beautiful tools and endless techniques to pleasing the palates.

    There are many learned folks here, and some who don't know much but do what they do with gusto (obligatory remark of self-deprecation). We can learn from all.

    Pics are great, but this is no pic-fest unless the process is discussed.

    I have a handful of threads coming this way from GD and OT to establish tone and show you what a bunch of foodies we are. If you recall any that you think should be here, let me know. I'll try to kick something new off as necessary...probably a mini-dissertation on cast-iron next.

    Samples of foods may be sent to my house and i'll fwd Pucci's share.

    provecho






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    Default Re: Welcome to the culinary school at le Salon

    excellent idea, Wade. I'm all for these threads being grouped together, and imagine I'll be checking in often. My wife and I already have some exciting recipes planned for the weekend. I'm sure this section of VSalon will provide much future inspiration.
     

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    Default Re: Welcome to the culinary school at le Salon

    Wade, my burrito says microwave on high for 2 minutes, but if I leave it in the full time it's too hot. What can I do?
    Eric Doswell, aka Edoz
    Summoner of Crickets
    http://edozbicycles.wordpress.com/
    http://www.flickr.com/photos/edozbicycles/
    In Before the Lock

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    Default Re: Welcome to the culinary school at le Salon

    Quote Originally Posted by edoz View Post
    Wade, my burrito says microwave on high for 2 minutes, but if I leave it in the full time it's too hot. What can I do?
    two things: first, find an older microwave at a yardsale or craigslist and maybe it will put out less wattage and 2 minutes won't be so hot no more. repeat process until you are ankle deep in cast off microwaves.

    second, go start your own threads for specific subjects. (hint-if "microwaving burritos" becomes a thread i may bust a mod move on it.)

    cheers

    hey that reminds me, we need a tortilla making thread. that's _making_ eric not heating up. mumble...
     

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    Default Re: Welcome to the culinary school at le Salon

    Wade, you do know that you are going to be moderating a homebrewing thread soon as well.
     

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    Default Re: Welcome to the culinary school at le Salon

    Speak of the sub-forum in this thread. Start new threads for new topics please and thank you.
     

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    Default Re: Welcome to the culinary school at le Salon

    Quote Originally Posted by maunahaole View Post
    Wade, you do know that you are going to be moderating a homebrewing thread soon as well.
    judging, not moderating, send all submissions to my address, i'll fwd the empties to the poochinator.
     

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    Default Re: Welcome to the culinary school at le Salon

    helpful hint wrt post #7, i prefer malt to hops, but all entries will be entertained of course.


    SUBJECTS to come: BBQ-which might have to be divided by meats or region, we'll see. Cast-Iron (in depth, way deep, skillet porn even). Feel fee post some expertise or your inquiries. ('cept for edoz, he's got one strike).

    Also not mentioned yet, but MEthinks that herb/kitchen gardening, and of course methods of fresh herb/veggie/fruit use and preservation for later use are most appropriate. Just as produce/meat shopping hints and techniques are.

    other personal projects this year are making butter/buttermilk production (possibly cheese) and kimchee. expanding them there mind i say.
    Last edited by WadePatton; 08-26-2011 at 11:36 PM.
     

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    Default Re: Welcome to the culinary school at le Salon

    Alls I know is this stuff goes on pretty much everything.
    Got some cash
    Bought some wheels
    Took it out
    'Cross the fields
    Lost Control
    Hit a wall
    But we're alright

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    Default Re: Welcome to the culinary school at le Salon

    Quote Originally Posted by chasea View Post
    Alls I know is this stuff goes on pretty much everything.
    you damn straight.

    that and a fresh bottle of cayenne sauce will fix most of what ails ya...on the simple approach.

    i've never used a white salt shaker at home. but i'm not ever far from something like this ^. plain salt is for recipes and margaritas.
    Last edited by WadePatton; 08-27-2011 at 12:13 AM.
     

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    Default Re: Welcome to the culinary school at le Salon

    If process is important, I recommend browsing Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded

    The recipes are pretty decent, and the technique is... repeatable.
     

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    Default Re: Welcome to the culinary school at le Salon

    Quote Originally Posted by ericpmoss View Post
    If process is important, I recommend browsing Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded

    The recipes are pretty decent, and the technique is... repeatable.
    HA! I should setup an table outside MIT in good weather and get rich slowly ;) Thanks, I know a few people who will get that as an gift.

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    Default Re: Welcome to the culinary school at le Salon

    speaking of books and engineering, i bought a machinery's hand book at the auction yesterday (one dollar). i'm going to be busy with these 2,500 pages for a day or week. ; -- / . it has pictures.
     

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    Default Re: Welcome to the culinary school at le Salon

    Thanks to all for making this lil' section of our Salon an overnight success. Of course pulling some of the extant food content from other sections was the turbo kick.

    The goal is to make this the culinary-wiki of the joint, to expand the chef's side of our brains to better the foods we eat and share with our families and guests.

    Carry on.
     

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    Default Re: Welcome to the culinary school at le Salon

    Note expansion and some posts shuffling in the BBQ series
     

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    Default Re: Welcome to the culinary school at le Salon

    SO, the quest for butter/milk left me with butter, buttermilk, and the rest of the gallon of raw sweet milk. THEN i learns to make ricotta from the while milk. LEFTover is the whey. Learn to make Bread with the whey.

    UPON which fresh homemade butter is very very nice.

    ...edit... made new thread. cont'd over theremo.
    Last edited by WadePatton; 09-15-2011 at 09:57 AM.
     

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    Default Re: Welcome to the culinary school at le Salon

    <iframe src="//player.vimeo.com/video/106827149?title=0&amp;byline=0&amp;portrait=0&amp; color=fae107" width="500" height="281" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe> <p><a href="http://vimeo.com/106827149">BAKE PIZZA RIDE BIKES Featuring Anthony Mangieri</a> from <a href="http://vimeo.com/michaeljohnevans">michael evans</a> on <a href="https://vimeo.com">Vimeo</a>.</p>

    I don't know if the above will work on this site or not however, after seeing this on singletrackworld's mid week mini movies I thought a video on bikes and pizza would be quite appropriate in this thread.



    If the video doesn't work here is a link to vimeo - BAKE PIZZA RIDE BIKES Featuring Anthony Mangieri on Vimeo
    Last edited by Too Tall; 09-24-2014 at 07:50 PM.
    Russell Macnamara
    Aberdeen, Scotland.

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    Default Re: Welcome to the culinary school at le Salon

    Rusty,

    Welcome (well, I do see you put something in the say Hi thread, but for some reason I never seem to notice...)! I think you will find that we are *all* huge fans of Anthony's around these parts. His approach is the right approach for anything you make and care deeply about. That he's way into bikes is just the icing.

    I think your linking/embedding is a little whack because the vBuelltin software want just the plain link to the video (whatever is in the URL bar when visiting the page) rather than the embedded link, which has a ton of extra stuff (as you can see). Try using the simple link and it will probably work right for you.

    And anytime you're in SF, let's get a slice.
     

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    Default Re: Welcome to the culinary school at le Salon

    I got yah buddy. I've edited your post so that your original link works now.

    Great video, thanks.

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    Default Re: Welcome to the culinary school at le Salon

    Great video. I have oven envy!

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