a reply to:
Reverbs
Bluish green? Must have hit a layer of phosphorus... perhaps they use phosphates as fertilizer. White carrots or "parsnips" are a rarity to see in
cuisine.
I made a Saki not meant to be open until 20 years later... taped the recipe and note to the top.
An unnamed A-ole opened later and confessed telling me a story about it saying "just smelling it burned his nose hairs off." Less than 20 years later
obviously... liked to give home made wine to assorted drunks in his church; so when they asked and he had none? I guess mine went to that service...
RUDE.
I made a better recipe for it but I plan on vinegaring it or using it as a cooking wine. Since I altogether and alone lol quit drinking alcohol.
Didn't really ever care for it anyway, I more liked discerning the subtle flavors like a brewmeister would... I like doing the same thing when
eating.
Here's my opinion to help your culinary endeavors; buy a good rack of herbs also raw ones... and eat them after cleansing your palette to get a good
taste memory for them. Then blend those you know go well with meat, veggies in various cooked stages.
French cooking always starts with herbs and water to sip and sip until you know the flavor levels in the water then it's moved up to consumes then of
course soups to branch out of French and more into the countrysides adding lamb and grouse etc once those are perfected one then moves to the sea
shore out and garden of using what one learned out of herb/vegetable/meat stocks and consumes.
Americas biggest issue is under and over cooked seafood... so flat irons means searing color for seafoods and temperature for red meats and time for
the various birds. Oil temp needs to be known as well or else quick to rancid or burn... no one really wants their fries tasting like a fish patty
either.
So go so far as to eating the various meats raw too so they know how much to load before it gets an Emeril into a Bam! Of course that is his signature
style... love garlic in pasta? That is all you are going to taste instead of a noodle and a clove sitting on the plate. But thus is art and
accomplished after much study...
Genius does not say I'm a prodigy although those studied may secretly think so... the humility is going through all of that study and then forgetting
it as it will naturally arise in the course of things sort of like a flourish a radish is a radish until it is a Fleurette or Diakon... the
uncultured;/untrained palette says a carrot is a carrot that means juice them if one's own palette thinks the same when running into such as those...
that means now from France one is into Italy where it means transition into sorbets and herbal drinks and candies same as the consume business except
for cold and or frozen or super syruped sugared and hardened.
Watching shows is not really learning it is just a lot of drooling and forgetting all the words... best to sit back eyes closed and try to visualize
what is going on, by the sounds of the kitchen... the faucet, the type of pot or pan etc being used against what is being said.
A good cook is a good cook a great cook can command a salary any where they go.
edit on 1-9-2018 by BEBOG because: sp.