[Genteel Death]

http://mariobatalivoice.blogspot.com/

[Diesel]

yum yum!

[Dead-Air]

this explains the girth of recent years. at least he's getting there on quality rather than junk food.

[atsonicpark]

"I kill what I eat"

?

[jonathan]

I really appreciate his approach. I've been cooking regularly for about three or four years now, and I've gotten to where I can make some pretty decent dishes. I'm vegetarian and have a taste for Indian food, so I tend to make a lot of curries (in a broad sense) but enjoy experimenting and using what I have laying around to come up with new concoctions.

This says a lot: " I don't give quantities or exact recipes because I eyeball and taste everything like anybody who cooks a lot."

Anyone that has any desire in learning to cook needs to take this approach. People that constantly adhere recipes are not cooks. No problem using recipes as a guide, especially if you're starting out, but overtime, developing a sense of flavor and how different flavors interact is a really amazing thing. It's really great to see how he's fine-tuned his skills over time; it looks like he's made some really amazing dishes. I'm very impressed.

[Decayed Rhapsody]

He was supposed to have a cooking show with David Yow on Chicago public access. I pray that this will happen before I die.

[terminal pharmacy]

Originally Posted by atsonicpark

"I kill what I eat"

?

this i do, chickens, ducks etc, but not sure i have the balls to kill a pig or a cow. it is good to do, humans have lost the repsect for the animals that become food and killing the animal you are going to eat is a way of giving thanks to that animal going into your belly. mmm tasty tasty duck.

[SuchFriendsAreDangerous]

I liked Carrie Brownstein's blog better

[Glice]

Originally Posted by jonathan

Anyone that has any desire in learning to cook needs to take this approach. People that constantly adhere recipes are not cooks. No problem using recipes as a guide, especially if you're starting out, but overtime, developing a sense of flavor and how different flavors interact is a really amazing thing. It's really great to see how he's fine-tuned his skills over time; it looks like he's made some really amazing dishes. I'm very impressed.

Well, Albini's still clearly a prize cunt, but I'm all in favour of the eyeballing technique. I'm constantly surprised at how many people struggle with a simple cheese sauce.