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Thread: Grouper Video

  1. #21
    Mr. Hospitality! UnConundrum's Avatar
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    Is this the one? Given his choice in knives, I'm not sure. Did you see him struggle to cut the zuc ?

    Best price I found, including shipping is at Amazon... LINK

    Last edited by UnConundrum; 05-18-2011 at 07:07 AM. Reason: added link

  2. #22
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    mano's Avatar
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    Salty,

    How much will using a chardonnay still wine change the flavor/texture of the sauce?

  3. #23
    Senior Member rockbox's Avatar
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    Warren already covered it in his video
    Last edited by rockbox; 05-18-2011 at 08:52 AM. Reason: Delete
    "Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein

  4. #24
    Senior Member Ratton's Avatar
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    Great video Salty, thanks for sharing!!

  5. #25
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    Nice The potatoes kinda looked like a thin rosti, no?

  6. #26
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    Salty,

    When you made the green beans did you blanch them first and then sauté them to bring them back up to temperature?

  7. #27
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    Quote Originally Posted by Tristan View Post
    But I'm a home cook, so the hours of experience in the kitchen is approximately equal to the part time potato peeler you guys hire.

    I guess my angle is that it is respectful to replicate the intended recipe first before adjusting as an acknowledgement to the skill of the chef that just introduced the food to you.
    You definitely have a point. I guess part of the problem is that I'm always under some sort of pressure and measuring slows me down (unless I'm baking, which I don't do often). I also tend to not go out of my way to find obscure ingredients. If I don't have it, I improvise on the spot. Little kids don't take kindly to being kept waiting and I'm not a frozen fish stick kind of guy.

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