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#1
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| Not my writing, unfortunately. Blogger supastar Meg Hourihan shares her wonderfully articulate appreciation of dinner at Thomas Keller's. He even signed their menu. http://www.megnut.com/archive.asp?wh...e.inc#20020530 |
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#2
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| Wow " It's all about finesse"...
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#3
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| When I bought the book (a present from me to me!) I became absolutely obsessed with Keller and his passion for food. I started digging up reviews and all sorts of clippings (on the net). The book was proudly displayed on my butcher block while a lot of the recipes from the book were made, eaten and appreciated by my hubby, friends and colleagues at work. Next step I guess is to go there! It's only a question of when for me! ![]()
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#4
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| Now I have a new goal in life! Site of our west coast Chef Talk gathering?? ![]() Start saving your dollars in a can today!
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#5
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| I've had the cookbook for a while and, assuming I can get reservations, I'll be dining there in October. This review kinda reminds me why we'll be going. It was Anthony Bourdain (possibly on this board even) who reckoned that his meal at The French Laundry was probably the best he had ever eaten. |
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#6
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| take me with you... Take me with you.... TAKE ME WITH YOU... I can yodle! |
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#7
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| One day I'll get to The French Laundry, La Brea Bakery, Chez Panisse...
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#8
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| It sounds so beautiful. The article reminded me of that high you get when you eat somewhere that is totally superb. The smile that lasts all night... |
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#9
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| Yes, Britcook, I recall that comment from Anthony Bourdain from his series, "A Cook's Tour". He also talked about that meal when he spoke here on his book tour. He was absolutely at a loss for words ("Man.... man..... man.... Oh my God....") or words to that effect!
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#10
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| had the wonderful pleasure of eating at the french laundry over 4 years ago, glad to read that it is still as magnificient as ever. one of the top 10 meals I ever had |
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#11
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| I think that Keller's work (through the resto but the book as well) has a potential for envigorating any cook that encounters it. His technique of scraping fish skin with the back of a knife to express excess moisture before firing it is utterly obvious once you hear about it. But it takes hearing it and Keller said it.
__________________ "Lightly fried, cooked to perfection." |
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#12
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| I've always scraped the fish skin with the back of my knife, but I thought it was to make sure there were no scales left. ![]() |
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#13
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| As posted by Mezzaluna Quote:
Furthermore, if we are very very nice to Jock this coming weekend, maybe he.... ![]()
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#14
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| Quote:
__________________ "Lightly fried, cooked to perfection." |
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#15
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| Hey Jinmyo - nice to see you here. Welcome to Cheftalk. Looking forward to your comments! Regards, Monkey
__________________ "Life is a banquet - and most poor suckers are starving to death" - Auntie Mame |
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