Archive for March, 2009

Small sauce: Bordelaise

Posted by: Part-Time Audiophile on March 15, 2009

Mother Sauces: Brown, White, Red, & Butter

Posted by: Part-Time Audiophile on March 13, 2009

Your chef’s knife 6: miscellania

Posted by: Part-Time Audiophile on March 2, 2009

Starting with the basics: veal stock

Posted by: Part-Time Audiophile on March 2, 2009

Your chef’s knife 5: style and quality

Posted by: Part-Time Audiophile on March 2, 2009

Your chef’s knife 4: hard or soft?

Posted by: Part-Time Audiophile on March 2, 2009

Your chef’s knife 3: stainless and forged

Posted by: Part-Time Audiophile on March 2, 2009

Your chef’s knife 2: a word about size

Posted by: Part-Time Audiophile on March 2, 2009

Your chef’s knife 1: In 13 Parts

Posted by: Part-Time Audiophile on March 2, 2009

Cream of Mushroom Soup with Etuve of Carrot & Shiitake

Posted by: Part-Time Audiophile on March 2, 2009

What to do with dried “gourmet” mushrooms

Posted by: Part-Time Audiophile on March 2, 2009

Roasted broccoli

Posted by: Part-Time Audiophile on March 2, 2009