tag:blogger.com,1999:blog-8917605098564871627.post1238280807093140386..comments2024-01-18T18:06:26.363-08:00Comments on bakin 'n' bacon: cutting cornerspliniohttp://www.blogger.com/profile/04268972232119216502noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8917605098564871627.post-26528311490823900812008-05-16T06:58:00.000-07:002008-05-16T06:58:00.000-07:00Hmmm I dunno about that whole microwave thing. But...Hmmm I dunno about that whole microwave thing. But maybe that's because I live in France and I've seen kitchens that follow French cuisine and I think using a microwave would be considered criminal. But that is a cultural thing and the fear of wiping out years of tradition & culinary pride. Yet on the other hand they are very experimental with chefs like Marx and Hervé This... <BR/>Also when you mention names like Ferran Adria I really believe that outside of France things are not so "square" anymore, and not only in cuisine but other sectors as well.Mariannahttps://www.blogger.com/profile/14533765887603042859noreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-12577584687046597072008-05-14T09:18:00.000-07:002008-05-14T09:18:00.000-07:00"i made 100 souffles in 10 minutes. and they didnt..."i made 100 souffles in 10 minutes. and they didnt know the difference. so if i can fool the escoffier society, i think job well done."<BR/><BR/>Not knowing what spurred this post/ commentary, I can only react to the words at hand. <BR/><BR/>If you "fool" anyone, you are also saying you made fun of, or made a mockery of, traditions set down by Escoffier and his followers.<BR/><BR/>I agree that French rules are oppressive in Western kitchens, but I understand the fear associated with technology/ new techniques that bypass or speed up traditional methods.<BR/><BR/>Everything changes, this is what we can rely on, no?<BR/><BR/>But in order to step forward, or jump to the future, you must understand why others will fear your actions. <BR/><BR/>There is no doubt when we slow down what we do; when we learn from slow and constant repetition, we see and hear how food changes. If it is your mission to perfect the use of microwave cooking, I raise my glass to you.<BR/><BR/>All styles of cooking, both slow and fast, both methodical and experimental, exist on the same plane. As you would wish others would see your advances so they wish you would understand theirs.<BR/><BR/>And me? I look forward to learning more about the methods you speak of.shuna fish lydonhttps://www.blogger.com/profile/01206832269005038626noreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-82158323755374547392008-05-12T18:41:00.000-07:002008-05-12T18:41:00.000-07:00I couldn't agree with you more, but only because y...I couldn't agree with you more, but only because you specifically stated that you understand the science behind how food acts and reacts. I think that's essential. We wouldn't have progressed beyond roasting rabbits on spits over fires if people hadn't developed new techniques and equipment. Do your thing, Plinio! :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-59917626816532557762008-05-10T00:21:00.000-07:002008-05-10T00:21:00.000-07:00i'm not a chef by any sense. but i def. cut corner...i'm not a chef by any sense. but i def. cut corners when i cook. esp if it will save me some time and i'm under a deadline. i say do what works for you. no point in letting others bother you too much if you feel ok with how you are doing things in the kitchen.Anonymousnoreply@blogger.com