Hey emhahn! cool your jets.BECAUSE WE HAVE CONSISTENTLY SAID (PUT YOUR SEATBELT ON)
IMHO(In My Humble Opinion)
DO YOU GET IT?????? NOBODY HAS CLAIMED "THE ONE TRUE WAY". WE HAVE ALL BEEN SHARING OUR OPINIONS!
Now it is true what you have said about garlic not being in onion soup regardless if you once had a Napoleonic Chef suffering from little d*ck disease. Anybody that has had any classical training can attest to their "Chef" suffering from the aforementioned condition. I like garlic because I like garlic. It is as simple as that. Live with it. You use a cheap rendition of calvados. I can point that out and stamp my feet too. I can also say that you use a cheap wine with apple juice. Actually that is a good short cut for us old pro's but I digress. We all have a little twist on whatever we do. This is not a website of strict Escoffier guidelines of which I am three kitchen generations removed from that grand old chef. In other words I apprenticed under a Chef who apprenticed under his Chef that apprenticed under the big guy. I have worked for several Chefs that have been only two to four kitchen generations seperate from Escoffier. Guess what??? Escoffier himself wasn't 100% complete in his book. There are several techniques that are passed verbally through the Chefs and subsequently apprentices that worked and studied under them.
Escoffier himself was strict but (drum roll) very open minded to new ways of preparing food. He himself consolidated and streamlined many techniques that were once considered iron clad standards of practice.
What is a kitchen generation?? Generally a Chef practices his art for about 40 to 60 years. So it is very easy to see that in some kitchens you may have 4-5 chefs that have a combined experience of over 150-200 years. However my point is that the Chef I was under had been cooking for 45 years at the time. I was in food service since the age of 15 in '75 but I started my official apprenticeship in '82. My Chef apprenticed in 1940. His Chef apprenticed at the Carlton under Escoffier in 1905-10? So you can see that myself being only 45 years old can be removed by only two Chefs from the big guy himself and he retired in 1928. What a business!
To conclude this post I enjoy seeing, reading, discussing and bantering about the techniques of cooking. I don't propose that I have the "one true way", only the techniques that I am willing to share that works for me. Over time I have put in some twists that I like. IE. using a dry sherry to deglaze. Classicly your supposed to finish the soup with a splash of sherry and deglaze with Calvados. What is Calvados?? It is apple brandy from France. Much smoother then apple jack. But I am sure you already knew that, right emhahn?
Need to go to the Chef of the year ball in San Diego.
So peace out.
David (chef legere)
PS If you want to check me out go tohttp://www.frappr.com/chefsunited/map
I am going to put more pictures up in a couple of days.