Comments on: Ruhlman: Signing, Demo

By: bb

bb — Tue, 20 Nov 2007 12:24:06 +0000

According to him, everyone it seems.

Honestly, I make my own stock from time to time. You just need to make sure you have a big pot, so you can make a lot at once to freeze.

You also need to make sure your Dad doesn’t throw away “the dirty ice cubes” when he’s helping you move, because it equals your watching a great deal of money melt down the drain.

By: Mac

Mac — Tue, 20 Nov 2007 05:35:53 +0000

“He determined this to be the problem which highlights another point he made several times throughout the night: you’re better off just using water if you don’t have the time or simply don’t want to make stock.”

Ser. Who has time to make their own stock?

By: bb

bb — Mon, 19 Nov 2007 19:47:51 +0000

Yeah…I told Mike that I now had a fall back career — touring side kick. I’ve no doubt I could have done a better job.

I left actually being surprised that they managed to caramelize those onions on the tart as nicely as they had.

Honestly I’d never been to a kitchen class or demo before and I hadn’t considered that they would have cooks/chefs to cook food for us to eat in the first place.

But that’s why I didn’t really comment. It was all about getting to meet Ruhlman and listen to him talk, if I wanted good simple food, I’ll just make it at home myself — or go to Atlas

By: Stephanie

Stephanie — Mon, 19 Nov 2007 18:55:19 +0000

I'm glad I wasn't the only one disappointed by the food. Yeah, my pasta was really cold, and I missed the cinnamon on the choux. Also, were your shallots on the salad really harsh? I thought they were supposed to be sauted or something. One of my lardons still had skin on it and I had to try and gracefully spit it out. Classy. My neighbor didn't even get any lardons on her salad! But, like you said, a great opportunity to meet a really cool guy.

Looks like the Atlanta viking crew did a little better. Aw man they got Poached egg!?!?