Hah. But, other than some presentation nuances, the chicken stack ups are straight out of the cookbook. I have it right here. I am sure it still tastes like money... and yum-o.
Way off the Fool's Day or even the butterscotch topic, but I wanted to see if I could wrestle a reply from you by being in a current discussion about one of your favorite topics.
Ok, been making the VS for some years and yes, it is the mother of all sauces. But never made a remouillage until your urging. Love its lighter texture and flavor.
But here's the question: tonight I sautéed a veal chop and added the VS to the pan with a handful of shallots, etc and reduced to a nice shiny glaze. Pure heaven, no complaints. But when I came back after dinner, my cast-iron looked as though it had been lacquered with marine varnish -- Rock hard shiny polymer glaze impossible to get off even with a knife. Soaking did the trick but my point is this:
If all these young veal collagens that go into the stock act to make a glaze as hard as granite, what do they do to our internal cardio vascular system? I mean this stuff was HARD!
Please answer Obi-Wan. You're my only hope. I don’t want to give up my beloved reductions.
The only fresh ingredient is a chopped bell pepper.... and ...margarine? Yum. No, seriously.
I thought maybe you'd been hacked until I recalled breakfast with the kids and my first April Fools joke of the day, "We don't want pain perdue, we want oatmeal! No, seriously."
The only fresh ingredient is a chopped bell pepper.... and ...margarine? Yum. No, seriously.
I thought maybe you'd been hacked until I recalled breakfast with the kids and my first April Fools joke of the day, "We don't want pain perdue, we want oatmeal! No, seriously."
Funny, funny, funny!
The pictures of the chicken stacks and fruit salad remind me of the pictures in the book "The Amazing Mackerel Pudding Plan" by Wendy McClure...I am sorry those little bunnies had to see such evilness!
Even funnier that FLH's "final blog" is Ruhlman's collusion in reporting it. Oh, God - "non-sewingosity"? REO Speedwagon as a soundtrack-to-cooking choice? I'm crying! Hope Keller comps you a meal, even if your Amish relations never speak to you again, hahahaha! Happy post-April Fool's, everyone. BTW, a story from The Independent that Gordon Ramsay is going to fine anyone in his kitchen 5 pounds each time they swear:
THAT is hilarious!!!!! Thanks for linking to her -- she's always cracked me up. Nice team-up you guys. 🙂 I wonder if anyone called or emailed TFL in outrage because they didn't get the joke. But with the Golden Girls start-out, how could you not get it? 😉
That is too funny, thanks for the link. I usually check out her blog on Thursdays or Fridays, I would have missed it! I was so busy yesterday I missed out on all but one website goof for April Fools.
So deliciously evil and funny. The bunnies reminded me of the bunny in The Shining. I think it was the vienna sausages that put me over the edge. Or maybe the peeps. I hope the person who popped the frozen peeps in the micro isn't suffering third degree burns...
but I can't fight this feeling anymore...I've forgotten what I started fighting fo o o or...it's time to pull this ship into the shore....
It was like watching one of those brilliant Twilight Zone episodes ... it started out a half-note unusual, but not too unusual. So one goes with it at first ... Then it progressed stranger and stranger ... cans of tuna, pankcakes ... finally it went down the road of pure madness ... peeps! bunnies playing musical instruments!
Damn if that wasn'tthe best of Fool's Day jokes! Well done!
The "Elements of cooking is a fine reference book" Australian food ..other than the shrimp in the barby thing is relatively an unknown quantity. Certainly we don't eat no stinking Kangaroo's or cuddly Kowala's.. oh please!!!!!!!!!!! what is wrong with America. I can eat cuisines from all over the world down here is sofl....and not even repeat in a couple of months. Michael if you are off on an other offal tack.... God help you and Bourdain man. In the land of plenty you are sinners. But in your case the " Elements of Cooking" sands you in good stead. Bourdain's soul is another matter. Honestly, Percolators, compound butters, BRINING.... man I can not wait until you get back on track... My cooking and my life has been elevated by folks like you and Pepin and Julia...salt of the earth....stuff.
Recently I made kick ass Alton Brown meatloaf. But had to go and ask my mom how she makes her's. Mine ended up a bit too grainy and hambury like texture. But very delicious... Cheers.
I'd forgotten what a classic post the Chicken Stacks recipe was. I know so many people who still cook that way, and any time I offer a healthier (better) way of doing things, I come off as a pompous know-it-all. So I stopped offering my advice. Let them shop the inside aisles if they want - it's their health, not mine.
Yay a good April Fool's joke.
Hah. But, other than some presentation nuances, the chicken stack ups are straight out of the cookbook. I have it right here. I am sure it still tastes like money... and yum-o.
One of the better April Fool's jokes I've seen today. 🙂
My peeps are left over from the Easter before last. Are they still good to use? (I kept them frozen).
GREAT JOKE!!!!!!
I thought I stumbled onto Chemi-Homemade.
By the way, are those Humane Society of the US ads on your site an April Fools joke, too?
Yeah this got my mildly pissed off until I remembered what day it was.
Nice one Ruhlman. Nice.
She had me until "non-sewingosity." Until that moment, I was all, "WTF?"
oh, my side....can't-catch-my-breath-from laughing so hard....whooo...that's some funny stuff.
oh, my side....can't-catch-my-breath-from laughing so hard....whooo...that's some funny stuff.
Cards well played Sir, Indeed!
CafeLady said:
"My peeps are left over from the Easter before last. Are they still good to use? (I kept them frozen)."
They'll do just fine. Just pop 'em in the microwave.
Looking forward to when they add it to the menu at Friday's.
Thanks.
It beats Jam in my shoe! (curses on creative 8 year olds!)
Hey there veal stock boy,
Way off the Fool's Day or even the butterscotch topic, but I wanted to see if I could wrestle a reply from you by being in a current discussion about one of your favorite topics.
Ok, been making the VS for some years and yes, it is the mother of all sauces. But never made a remouillage until your urging. Love its lighter texture and flavor.
But here's the question: tonight I sautéed a veal chop and added the VS to the pan with a handful of shallots, etc and reduced to a nice shiny glaze. Pure heaven, no complaints. But when I came back after dinner, my cast-iron looked as though it had been lacquered with marine varnish -- Rock hard shiny polymer glaze impossible to get off even with a knife. Soaking did the trick but my point is this:
If all these young veal collagens that go into the stock act to make a glaze as hard as granite, what do they do to our internal cardio vascular system? I mean this stuff was HARD!
Please answer Obi-Wan. You're my only hope. I don’t want to give up my beloved reductions.
The only fresh ingredient is a chopped bell pepper.... and ...margarine? Yum. No, seriously.
I thought maybe you'd been hacked until I recalled breakfast with the kids and my first April Fools joke of the day, "We don't want pain perdue, we want oatmeal! No, seriously."
The only fresh ingredient is a chopped bell pepper.... and ...margarine? Yum. No, seriously.
I thought maybe you'd been hacked until I recalled breakfast with the kids and my first April Fools joke of the day, "We don't want pain perdue, we want oatmeal! No, seriously."
Funny, funny, funny!
The pictures of the chicken stacks and fruit salad remind me of the pictures in the book "The Amazing Mackerel Pudding Plan" by Wendy McClure...I am sorry those little bunnies had to see such evilness!
You got me good, Ruhlman (and Carol)
Even funnier that FLH's "final blog" is Ruhlman's collusion in reporting it. Oh, God - "non-sewingosity"? REO Speedwagon as a soundtrack-to-cooking choice? I'm crying! Hope Keller comps you a meal, even if your Amish relations never speak to you again, hahahaha! Happy post-April Fool's, everyone. BTW, a story from The Independent that Gordon Ramsay is going to fine anyone in his kitchen 5 pounds each time they swear:
http://www.independent.co.uk/news/uk/this-...lia-803097.html
And if you believe THAT one - (!)
THAT is hilarious!!!!! Thanks for linking to her -- she's always cracked me up. Nice team-up you guys. 🙂 I wonder if anyone called or emailed TFL in outrage because they didn't get the joke. But with the Golden Girls start-out, how could you not get it? 😉
That is too funny, thanks for the link. I usually check out her blog on Thursdays or Fridays, I would have missed it! I was so busy yesterday I missed out on all but one website goof for April Fools.
So deliciously evil and funny. The bunnies reminded me of the bunny in The Shining. I think it was the vienna sausages that put me over the edge. Or maybe the peeps. I hope the person who popped the frozen peeps in the micro isn't suffering third degree burns...
but I can't fight this feeling anymore...I've forgotten what I started fighting fo o o or...it's time to pull this ship into the shore....
oh yes. I could go on.
Thank you for the laughs!
Jacqueline
The Leather District Gourmet
It was like watching one of those brilliant Twilight Zone episodes ... it started out a half-note unusual, but not too unusual. So one goes with it at first ... Then it progressed stranger and stranger ... cans of tuna, pankcakes ... finally it went down the road of pure madness ... peeps! bunnies playing musical instruments!
Damn if that wasn'tthe best of Fool's Day jokes! Well done!
The "Elements of cooking is a fine reference book" Australian food ..other than the shrimp in the barby thing is relatively an unknown quantity. Certainly we don't eat no stinking Kangaroo's or cuddly Kowala's.. oh please!!!!!!!!!!! what is wrong with America. I can eat cuisines from all over the world down here is sofl....and not even repeat in a couple of months. Michael if you are off on an other offal tack.... God help you and Bourdain man. In the land of plenty you are sinners. But in your case the " Elements of Cooking" sands you in good stead. Bourdain's soul is another matter. Honestly, Percolators, compound butters, BRINING.... man I can not wait until you get back on track... My cooking and my life has been elevated by folks like you and Pepin and Julia...salt of the earth....stuff.
Recently I made kick ass Alton Brown meatloaf. But had to go and ask my mom how she makes her's. Mine ended up a bit too grainy and hambury like texture. But very delicious... Cheers.
Best. April Fool's Day blog post. Ever.
I'd forgotten what a classic post the Chicken Stacks recipe was. I know so many people who still cook that way, and any time I offer a healthier (better) way of doing things, I come off as a pompous know-it-all. So I stopped offering my advice. Let them shop the inside aisles if they want - it's their health, not mine.