Second, I tried getting in touch with you and your dinergirl email address keeps bouncing back. So I don't think you've gotten my email saying that I haven't gotten the attachments for the templates (they were never attached to the email you sent).
Sorry to use your blog to get through that message :)
As it turns out I've got a big cooking weekend planned including veal, lamb and chicken stocks as well as the Pig's Head dish from the FL Cookbook. If you haven't figured out yet, the Stocks & Sauces section of the book is worth the price alone, and includes my favorite sentence in the whole book: "If we had the time and space, we would blanch the bones twice, but that would be impractical"(going from memory so maybe not word for word). I nearly fell out of my chair the first time I read that - written as if everything else in the book was exceedingly simple and practical!
Thanks for the blog Carole! I am working up the courage to start trying stuff out of FL. Working out of Bouchon is not too difficult so maybe I will start with staff lasgana and go from there. Anyway, this was a really interesting article. My friend ate at FL back in January and sent me a pic of the place where the new inn is to be built. It is the garden now. I was also surprised about Laura Cunningham leaving.
Hi Carol,
ReplyDeleteFirst, I love your blog!!
Second, I tried getting in touch with you and your dinergirl email address keeps bouncing back. So I don't think you've gotten my email saying that I haven't gotten the attachments for the templates (they were never attached to the email you sent).
Sorry to use your blog to get through that message :)
Thanks for the article, and I also love the blog.
ReplyDeleteAs it turns out I've got a big cooking weekend planned including veal, lamb and chicken stocks as well as the Pig's Head dish from the FL Cookbook. If you haven't figured out yet, the Stocks & Sauces section of the book is worth the price alone, and includes my favorite sentence in the whole book: "If we had the time and space, we would blanch the bones twice, but that would be impractical"(going from memory so maybe not word for word). I nearly fell out of my chair the first time I read that - written as if everything else in the book was exceedingly simple and practical!
Thanks for the blog Carole!
ReplyDeleteI am working up the courage to start trying stuff out of FL. Working out of Bouchon is not too difficult so maybe I will start with staff lasgana and go from there. Anyway, this was a really interesting article. My friend ate at FL back in January and sent me a pic of the place where the new inn is to be built. It is the garden now. I was also surprised about Laura Cunningham leaving.