tag:blogger.com,1999:blog-4543389752792247888.post5104634140991154828..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: French Laundry at Home Extra: Q&A with Carol, Part OneUnknownnoreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4543389752792247888.post-60981062686807564682008-07-24T17:48:00.000-04:002008-07-24T17:48:00.000-04:00fun post. can't wait for part 2. :)fun post. can't wait for part 2. :)amberhttps://www.blogger.com/profile/12029076436322883513noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-50680434484623502552008-07-23T01:36:00.000-04:002008-07-23T01:36:00.000-04:00I am so with you on Ethiopian food. I just cannot ...I am so with you on Ethiopian food. I just cannot stand the uniform baby-food texture and moist, spongey bread. Is that same texture behind your aversion to brains? I myself wouldn't go near brains for 'philosophical' reasons, and because my limited samping of offal (beef tongue and beef, pork and chicken liver) has tasted of death and rot. Heather's praise for brain as pasta filling is -almost- enticing.<BR/><BR/>Three Questions:<BR/>1. What are your favorite inspirations for cocktails to pair with meals? I'm always curious about the mixed drink concoctions of dedicated cooks. And/or what's the best Keller/wine pairing you've had so far?<BR/>2. Not having slogged through the archives yet, have you found any techniques/combinations that you could forget about? (I'm channeling my own go at FL's eggplant caviar [with blinis and peppers] that yielded only so-so results.)<BR/>3. Some recipes have earned a place in your permanent repetoire. What techniques from FL are now indispensable for you?<BR/><BR/>Finally, I just wanted to say thanks for you being you and sharing yourself with such humor, grace and generosity with the internets. The earnest, respectful and thoughtful comments of your readers speak volumes about your blog. Seriously, do you even get trolls?<BR/><BR/>All the best, CSmookinahttps://www.blogger.com/profile/00867066804339402827noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-41620836346463096742008-07-17T15:43:00.000-04:002008-07-17T15:43:00.000-04:00Hi...I just started reading you.I love your straig...Hi...I just started reading you.<BR/><BR/>I love your straight forwardness...And your love for food!!<BR/><BR/>You are a very lucky girl in deed to go to Keller's restaurant! : )<BR/><BR/>-AmyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-37566151292260223572008-07-16T21:53:00.000-04:002008-07-16T21:53:00.000-04:00okay, a couple things:1. I love your blog. I found...okay, a couple things:<BR/><BR/>1. I love your blog. I found it via ruhlman.com late at night after work in Dec. and I stayed up until 3 in the morning for several days catching up. and then bought the boxed set of French Laundry and Bouchon books.<BR/>2. In case you weren't aware, the July '08 Food and Wine Mag, there is an article on Grant Achatz. It's a fantastic article.<BR/>3. Your promotion of BlackSalt inspired me to apply for a job with Black Restaurant Group. I was hoping to be hired at BlackSalt, but was instead hired as a pastry cook at Black's Bar and Kitchen. I'm totally stoked to work there and just wanted to say thanks for introducing me to such a great restaurant group.<BR/><BR/>I love your writing and can't wait to read more!Alexahttps://www.blogger.com/profile/07591320560743005280noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-24502882855905130582008-07-16T11:15:00.000-04:002008-07-16T11:15:00.000-04:00Fatoosh, ah the memories... I would have to assume...Fatoosh, ah the memories... I would have to assume you accidentally forgot to mention the influence of Bon Burgers under the Red Lion.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70203414465873036732008-07-15T11:35:00.000-04:002008-07-15T11:35:00.000-04:00So excited for you for Alinea and The French Laund...So excited for you for Alinea and The French Laundry! That will undoubtedly be incredible (and Happy Birthday - in advance!) Congratulations on your success Carol - and thanks for sharing - all of it!Alice Q. Foodiehttps://www.blogger.com/profile/13477466400681164056noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53390628795089493922008-07-14T23:06:00.000-04:002008-07-14T23:06:00.000-04:00Chef Andrew - the word "squishy" probably ain't he...Chef Andrew - the word "squishy" probably ain't helping your cause.<BR/><BR/>Carol - as always, a very good read.<BR/><BR/>And add me to the list trying to sneak in questions.... Pristine (minus your own notes) FLAH cookbook or does it also hold fond stain memories?Anonymoushttps://www.blogger.com/profile/01271011594943511490noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-12003055891655947362008-07-14T13:54:00.000-04:002008-07-14T13:54:00.000-04:00Carol, you're an inspiration. Every cook-through ...Carol, you're an inspiration. Every cook-through blogger, and anyone who reads them, owes you and Julie Powell a huge debt of gratitude.<BR/><BR/>I'm going to be sad to see your project come to an end. Promise you won't go away, though.Adamhttps://www.blogger.com/profile/00124968845082729163noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-83234233409199610442008-07-14T11:14:00.000-04:002008-07-14T11:14:00.000-04:00Alinea....Risky....My meals there have caused me t...Alinea....Risky....My meals there have caused me to rethink what I thought food created using classic French techniques were supposed to look and taste like. The serving pieces used become part of the meal itself and transcend the idea of utensils.<BR/><BR/>And most important - the food and wine was amazing..<BR/><BR/>If you have time for another meal in Chicago - go to North Pond.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-64826659226906781742008-07-14T10:34:00.000-04:002008-07-14T10:34:00.000-04:00haha! i've gotten a bunch of marriage proposals t...haha! i've gotten a bunch of marriage proposals too -- that is hilarious. most were very nice, a few were walking that fine line between quirky and plain old creepy. :-)Katyhttps://www.blogger.com/profile/16060817143978022010noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-33798452703761509452008-07-14T10:11:00.000-04:002008-07-14T10:11:00.000-04:00Carol, Great Q&A, and if you read these comments, ...Carol, Great Q&A, and if you read these comments, here's one for round 2: <BR/><BR/>If you were planning a party, which of these recipes would you do in say a 5 course (or more) meal? Please include a cheese course.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-56538494495767633442008-07-14T08:40:00.000-04:002008-07-14T08:40:00.000-04:00You know, when I asked about Bloomberg, I meant to...You know, when I asked about Bloomberg, I meant to continue on, "because I've got a similar thing for Cuomo and I'm wondering if we're coming from the same place," and yeah, we are! Have fun at your birthday dinner! I can't wait to read all about it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-45550608881762260922008-07-13T08:31:00.000-04:002008-07-13T08:31:00.000-04:00On freezing stock, if you are using a refrigerator...On freezing stock, if you are using a refrigerator freezer Pepin is probably correct, few get down to 0 F. We have a freezer only unit devoted to stock that is set to -5F, but stock doesn't last six months.<BR/><BR/>I've also started canning stock and that will last a couple of years, if we didn't go through it.<BR/><BR/>This blog caused me to buy the book, we haven't cooked anything from it yet as we are rebuilding the kitchen but we will. I have used the bistro cookbook.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-31552401297147972802008-07-12T21:58:00.000-04:002008-07-12T21:58:00.000-04:00Fabulous blog by a fabulous and funny lady. I doub...Fabulous blog by a fabulous and funny lady. I doubt if I will ever cook my way through "The French Laundry" as my tastes run more to ethnic food but I love love love reading what you do and how you do it. This Q&A was both funny and enlightening. You need a T shirt that says something to the effect "I cooked my way through the French Laundry and lived to tell the tale.." or words to that effect. <BR/>Delightful!Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91181402077575024552008-07-12T20:26:00.000-04:002008-07-12T20:26:00.000-04:00So Carol,You know I love your blog because I opene...So Carol,<BR/><BR/>You know I love your blog because I opened my big mouth about it awhile back on egullet and now look! j/k. So two things, first what are you going to blog about when you are done with this? <BR/>Second I agree with you on A Return to Cooking, it is fantastic. Iam going to try to cook out of it this week and also Happy in the Kitchen. I have not had a chance to do alot out of it but one or two things and I loved it. Chef Richard's enthusiasm jumps off the pages, and his gadgets are amazing. Makes me look at powertools in Lowe's in a whole new food porn kinda way. knowhatImean?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-72394529433741462552008-07-12T10:22:00.000-04:002008-07-12T10:22:00.000-04:00This was really interesting; thank you so much for...This was really interesting; thank you so much for doing this!<BR/><BR/>I must admit, in a totally selfish way, the most exciting part of this whole thing was the part where YOU, internet rock star, are coming to Chicago. Please let me know if you want help finding places to eat or anything else while you're here--try bristlesage@yahoo.com.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-10885183314656160772008-07-12T00:09:00.000-04:002008-07-12T00:09:00.000-04:00what a blog! as a professional cook i've been ref...what a blog! as a professional cook i've been referencing french laundry since it came out for bits and pieces that i feel would fit into my cooking but i have never attempted to create an entire recipe. i have to say keep up the good work. the consomme en gelee would creep me right out because i have a hard time with squishy textures. its good to see someone attempt these recipes without the pretentiousness that is often associated with food of this calibre. i look forward to your next entry.jleehttps://www.blogger.com/profile/12693365417103707938noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70298944567489404362008-07-11T22:23:00.000-04:002008-07-11T22:23:00.000-04:00The one time I ate at TFL, it was with a group fro...The one time I ate at TFL, it was with a group from Chowhound and we had a blast. Chef Keller was walking around the gardens as we were leaving, and he talked to all of us, signed our menus - very class act.cmvbbayhttps://www.blogger.com/profile/09889178525816171452noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-15620404923244099132008-07-11T22:15:00.000-04:002008-07-11T22:15:00.000-04:00Manoosh is totally still there. The Tower Records,...Manoosh is totally still there. The Tower Records, on the other hand, is gone. Definitely the place to be at 2 in the AM as long as you can stand the long lines (Manoosh still likes to tell crazy stories as you watch your pretzel or hot dog burn...)bchanhttps://www.blogger.com/profile/05307630703761791064noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-37011044877883464922008-07-11T21:49:00.000-04:002008-07-11T21:49:00.000-04:00Carol,Awesome post. And thanks so much for lettin...Carol,<BR/><BR/>Awesome post. And thanks so much for letting me get the chance to ask you questions for DCist. It's so nice to have something on the site about someone who is not a culinary professional and beyond that it's great to have someone who is as fearless, dedicated, and talented a home cook as you are.<BR/><BR/>Thanks again and you rock :)AKhttps://www.blogger.com/profile/12854070868552904081noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-41402177040614583882008-07-11T18:01:00.000-04:002008-07-11T18:01:00.000-04:00Oh I so need your meat is murder t-shirt. I live ...Oh I so need your meat is murder t-shirt. I live in an area with a bunch of hard core vegans. I'm all about shock value. <BR/><BR/>Great first part to your Q&A. I'm pleased to learn that we both have a love affair with the "bell" after too much of a good thing. It was my salvation in college. <BR/><BR/>I wish you all the best with your b-day dinner at FL. I'm sure it will be amazing and I would love a blog of the evening. . .for my own selfish reasons to keep your blog going as long as possible.<BR/><BR/>I admire you working through all the unfamiliar cooking techniques and difficult time consuming portions (sawing through the pig's head). It shows an willingness to learn through hard work and making mistakes and not taking the easy road. Even after your disappointments like tripe, lobster jelly, and pig's feet. BTY the I recently made a Bouchon quiche, AMAZING! My husband and I fought over the last piece like rabid dogs.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-2049002323285154342008-07-11T16:32:00.000-04:002008-07-11T16:32:00.000-04:00Just wanted to note that I adore your blog, and it...Just wanted to note that I adore your blog, and it's inspired me to get cracking and start writing one of my own soon (which will be nowhere as good as yours).<BR/><BR/>A note on the frozen stock thing: Jacques Pepin says you can't keep stock more than about 4 months in a home freezer because it's not cold enough to prevent bacterial growth. Obviously when you bring it to a boil you'll kill the bacteria, but if there's a significant culture it will smell (and taste) horrible. I have never found Pepin to be wrong about anything, so I thought I'd pass it along. He also says seafood stock doesn't keep more than a few weeks in a home freezer, and I have found that on that one he's dead right -- old fish stock smells like castor oil tastes. Blech.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-69977646379634555152008-07-11T15:36:00.000-04:002008-07-11T15:36:00.000-04:00Yes, I want to know the answer to the stove-cleani...Yes, I want to know the answer to the stove-cleaning question, too.Christinehttps://www.blogger.com/profile/09234985218516099804noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-59117604582843107952008-07-11T14:44:00.000-04:002008-07-11T14:44:00.000-04:00I’ve been following your blog for about a year now...I’ve been following your blog for about a year now but this is the first time I’ve commented. I like to eat and I like to cook, though I’m a lot better at one than the other. I’ve also got a large collection of cookbooks, some excellent and some useless. They’re lots of fun. Your cooking adventures are immensely enjoyable and I hold your cooking skills in the highest esteem. The day is made when there is a new post at your place. What truly makes this blog, however, is your wonderful writing. Thomas Keller is a great chef but he needed Ruhlman for the writing. You don’t. I’ll be first in line for your cookbook and I hope that when your TV deal flies, they let you do the writing. You’re way up there on my list of persons I’d like to have a beer with. By the way, how in the hell do you keep your stove so disgustingly clean?MichaelGhttps://www.blogger.com/profile/15463844209085519463noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-35280810266185091592008-07-11T14:17:00.000-04:002008-07-11T14:17:00.000-04:00re: the crunch wrap supreme at taco bell? god bles...re: the crunch wrap supreme at taco bell? god bless you, man - i love that thing more than anyone should ever love anything even remotely associated with "the bell." <BR/><BR/>and if you're just not down with the lamb's brain thing, i respect that, but if it's primarily a textural issue i recommend the lamb's brain agnolotti at babbo. all the lamb brain flavor (actually quite nice), none of the squicky texture because it just feels like any stuffed pasta filling.<BR/><BR/>cheers!Heatherhttps://www.blogger.com/profile/07177560653732739363noreply@blogger.com