Serious Eats - seriouseats.com

Sigh, why is it that every time somebody mentions my pets, a reference to eating them is not long in coming?

Robyn, you must meet them in person some day!

Maybe if you pureed it before straining it would have a little more body? Seems odd to dollop a light broth with sour cream. I think I would like this soup, since I like consommes, but the instructions don't seem to add up...

Timing makes the biggest difference in my cooking, I think. This comes from restaurant training. Everything that can possibly be done before guests arrive is parcooked a little in advance and then finished in the oven (or by whatever method is applicable) once they get there. That way I'm not a stressed-out basket case who has to get up from the table every two seconds to chop something or take care of something on the stove.

I don't think it's an artistic issue so much as a practical one. Cooks come in hours before service to prep all their sauces and garnishes. Their stations are set up to streamline service. If they have to break from a tight rhythm to make something unexpected and from scratch, it's not impossible but neither is it fair on the establishment. I think substitutions are only reasonable in the case of allergies, and even then, it is preferable to either call ahead or consider something else on the menu. In an era in which most restaurants post their menus online, why not research your options before you choose your establishment?

Why do people feel so entitled?

Click on the photo to be taken to the post.

I love this! The parchment cones are especially awesome.

Well, I don't think this book is being marketed as canned goods alchemy or 3-star trailer cooking :) Canned pears, store-bought biscotti, dried dates and tinned anchovies are all things that keep pretty much indefinitely and make good foundations for dishes when dressed up with fresh stuff. That's all. I think the point is that in most gourmet cookery tomes, anything pre-made, store-bought or otherwise not perfectly farm-fresh is kind of taboo.