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[betsuni]

This message was self-deleted by its author (betsuni) on Thu Dec 11, 2025, 01:36 PM. When the original post in a discussion thread is self-deleted, the entire discussion thread is automatically locked so new replies cannot be posted.

[elleng]

1. 'And there it was, a dish that sauced itself!'

Brilliant!

[Hortensis]

2. Great, thanks. Just ordered for little more than shipping.

Far less professional, but in the same direction, I love the runoff juices of tomatoes, cucumbers, and others that have been delicately tossed with salt and salad herbs and spices. Most recipes eliminate them as a first step, but I could drink the product by the gallon. If that doesn't suit, pour a bit off and toss the rest with a little oil to help it "dress" a bit better.

[betsuni]

3. I found the first section of the book a little boring.

That's about a master chef exam, classical cooking like terrines and galantines and the like. The rest about the restaurants Lola and The French Laundry, good. Some recipes included. There's one from Lola for deep-fried squid that's been marinated in ginger ale that I want to try. I don't know how those restaurant people can work so hard and for so long, it's incredible to me.

[Hortensis]

4. I've only read a couple inside-the-kitchen books

so far, but they were both very enjoyable looks into really different worlds.

Back in California if I were in the area alone I'd have lunch at Musso and Franks -- at the counter facing the cooks' counter. I don't know how narrow the work aisle is, but it's far short of what home kitchen designers typically imagine is necessary. Perhaps only 30+ inches. Didn't matter. Watching the pair of older short-order cooks maneuver around each other with incredible competence was like watching a ballet, a very fast and energetic one, but smoooth. Fun!

That recipe sounds intriguing. Nice to hear there are a few.