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The Random Thought Megathread
- Thread starter Gorn
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I wonder how the great chefs of today would do taking apart a chicken the same way. Minimal knife work and mostly ripping it apart with your hands and having it come out clean like that is amazing.
Pbassmanca
In the pocket n' thumpy. So woody, so greasy...
If you get into watching some of Jaques Pepin old programs, he is a master of technique when it comes to all things culinary. I actually have his book The Complete technique which is a giant volume of all the French cooking techniques, I could never even hope to do most of it but it's pretty cool just for looking through and learning some things.
It is...it is....it is....
....Thinking about it though.....Something of an anticlimax.....
It is...it is....it is....
Thinking about it though.....Something of an anticlimax.....
Funny how goals changed.
In the sixties, it was all about 'Expanding your mind'.
Then the seventies arrived and it was all about 'Getting your head together'.
Of course many tried combing the latter with the former.
In the sixties, it was all about 'Expanding your mind'.
Then the seventies arrived and it was all about 'Getting your head together'.
Of course many tried combing the latter with the former.
Sometimes singular and plural forms were disregarded in the past:
"Wow...look at the leg on that!".
"Yeah I know Tommy, he's good people".
"Wow...look at the leg on that!".
"Yeah I know Tommy, he's good people".
If there is a contest between audio system designers to see who can create the loudest, most shrill and staticky paging systems for airport departure gates, I think the one who designed the one currently in use at LaGuardia, terminal B, gate C4 is in the lead.
Edit:Oooo, now with feedback! Nice touch!
Edit:Oooo, now with feedback! Nice touch!
Last edited:
Not really a random thought, but I'M GOING IN!
Clean install baby, (shudders in fear) I wonder what I haven't backed up that I can't remember that I'll be pissed about when I pull the trigger
Clean install baby, (shudders in fear) I wonder what I haven't backed up that I can't remember that I'll be pissed about when I pull the trigger
I've got his series with the galantining of the chicken, the series with Julia, all her vids and on and on, at least 50 gigs worth of various cooking shows.
IIRC, he says galantining of the chicken should take less than two minutes.
On the series with Julia, he cuts a whole chicken up in about thirty seconds or less.
Decades ago, I saw him once on Yan Can Cook(?).
The host had several heads of peeled garlic in a food processor, JP had the same amount of his garlic on the counter top.
They had a contest to see who was faster.
JP gave it one or two smashes with side of his chef's knife, then held it vertical and did the rapid rocking motion maybe a dozen times to mince it and beat the FP!
I just checked YouTube and he was on YCC, but the link was only 16:25 long....
Got a new battery for my mower so I will not need to push it anymore to start it.
Half the job done the drive line belt broke. Got to push it back to the shed.
Half the job done the drive line belt broke. Got to push it back to the shed.
There, there there...Got a new battery for my mower so I will not need to push it anymore to start it.
Half the job done the drive line belt broke. Got to push it back to the shed.
Whenever I see the word ceviche, for some reason I always think it says cervical.
Pbassmanca
In the pocket n' thumpy. So woody, so greasy...
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