(no subject)

[ginny_t]

Got a download stuck at 97.5% with no seeds. :-(

Fortunately, Azureus tells me which tracks are complete & I can play those. But still... I want the whole thing!

Much as I love Alton Brown, sometimes I really disagree with him. You can sharpen a knife yourself, and yes, professional chefs do (as do I, it's very soothing). You start a pot of potatoes in cold water (so that the outside of the potato doesn't overcook). Gelatin has no place in chocolate mousse. I repeat, gelatin has NO place in chocolate mousse! There's more, but I'm blanking right now.

That said, he does some neat stuff. Not Surreal Gourmet novelty neat stuff. Good recipes, good idea, solid food science. And a hot cocoa recipe. It's not up to scruloose standards, but when you can't go to Halifax for hot cocoa, Alton will tide you over.

Comments

[chazriel.livejournal.com]

uhm, okay. (Who's Alton Brown?)

[ginny-t.livejournal.com]

Alton Brown is the host of Good Eats on the Food Network. He goes into the science of the foods, which I like a lot. On the other hand, he uses a lot of "tricks". Those go against my training. Some of them look interesting, others I will likely never use.

Big food geek is the short answer.

[diaryarena.livejournal.com]

Have you ever read Harold McGee's "On Food And Cooking"?

[chazriel.livejournal.com]

ah, thanx!

[ginny-t.livejournal.com]

I haven't, is that like Kitchen Confidential?

[diaryarena.livejournal.com]

Oh my no. It's the greatest tome of Kitchen Science ever yet written.