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Posts by BrianShaw

Most important is to reduce the wine enough so the butter emulsifies properly and doesn't break.  Straining out the shallot is also the difference between OK and good.
Lardo is cured and may be herb/spice flavored.  Lard used in pastry generally is not.
I've tried both and have seen no difference I the end product.
The one I've seen, Pates and Terrines, is really informative.  A lot of "bang for the buck".  I paid $3 + $4 shipping.  But that's the only one I've ever pursued buying.
Old eggs boil better... or at least they peel better.  Your eggs were probably a bit too fresh.
Mario Batali told me to simmer a long time with a wine cork.  It works.  Apparently this is an old Italian/Greek tradition.  I haven't tried simmering a long time without a wine cork so I don't really know if this is an old wive's tale or not.
[deleted]   Nevermind... not worth getting further involved.
What a shame.  Sad news.
Another example of a Father Sauce is Ketchup.  From it you can make Catsup.
I have two quotes from former professors of mine to share with you: 1. When you become either the teacher or boss then you can do anything you want, until then... 2. If you think the other students have attitudes, maybe it's time to look into a mirror with a very detached and open mind. 3. Your job is to do wherver it takes to get to #1 and perhaps the best way to start is with #2.
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