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(Smithsonian Magazine)   "The older I get, the more I realize the truth is: the simpler the food, the more exceptional it can be"   ( smithsonianmag.com) divider line
    More: Interesting, michelin star, French cuisine, chef Jol Robuchon, single Michelin Star, total Michelin stars, coveted three-star plaque, Michelin Guide, new Michelin star  
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272 clicks; posted to Discussion » on 10 Aug 2018 at 4:50 PM (10 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



21 Comments     (+0 »)
 
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2018-08-10 01:04:57 PM  
ABC 'Don't Drown Your Food' PSA (1985)
Youtube fIyPm0Z06KE
 
2018-08-10 01:22:56 PM  
"I never try to marry more than three flavors in one dish. I like walking into a kitchen and knowing that the dishes are identifiable and the ingredients within them easy to detect."

He wasn't wrong.

One of the new favorites in the bopper household is 18th Century beefsteak pie.  It's got very few ingredients:

beef.
onion.
butter
flour
salt
pepper
beer
puff pastry crust.

That's it.  But a slice of that along with a vegetable on the side, and you've got a really nice dinner.
 
2018-08-10 05:29:51 PM  

dittybopper: "I never try to marry more than three flavors in one dish. I like walking into a kitchen and knowing that the dishes are identifiable and the ingredients within them easy to detect."

He wasn't wrong.

One of the new favorites in the bopper household is 18th Century beefsteak pie.  It's got very few ingredients:

beef.
onion.
butter
flour
salt
pepper
beer
puff pastry crust.

That's it.  But a slice of that along with a vegetable on the side, and you've got a really nice dinner.


Dutch oven over an outdoor fire, by any chance?
 
2018-08-10 05:44:32 PM  
Everyone knows the secret of good food is to stuff the rarest and costliest things inside of the next rarest and costliest things and then glazed with a topping of the third costliest and hardest to produce thing
 
2018-08-10 05:46:03 PM  
While this IS true, layering flavors well is still super tasty...just cooked a batch of my "SE Asian style" pulled pork, that when the sauce is mixed in has 9 ingredients, if you count the Chinese five-spice  as one ingredient...and it's delicious. :)

Pork shoulder
Rub: 5-spice, garlic powder, ground ginger
Sauce: Hoisin, sambal, soy sauce, oyster sauce, fish sauce
 
2018-08-10 05:59:24 PM  
Butter.

You're welcome!
 
2018-08-10 06:23:55 PM  
Anton Ego agrees.
 
2018-08-10 07:24:01 PM  
He can have his mashed potatoes and I'll keep my turtle soup, gumbo, boudin or hogshead cheese with pepper jelly, booger-meltingly spicy boiled crawfish with a dozen-plus ingredients, oysters Rockefeller...
 
2018-08-10 08:57:35 PM  
We just made Chinese salted chicken tonight.  Salt chicken and let sit overnight.  Steam chicken pieces for 40 minutes.  Serve with a sauce of chopped ginger, scallions and a bit of garlic soaking in some sesame oil.  With rice and greens.
 
2018-08-10 10:21:27 PM  
A lot can be said for simplicity and perfection of execution.

Mac and cheese. Nothing overly complicated. We do ours ala minute, from fresh cream brought to a boil, with noodles added to heat IN the cream, salt and pepper, cheddar and a touch of parm, and tossed in the pan to aerate it a bit to make the sauce a tad fluffier than just melted cheese and cream, and then topped with buttered bread crumbs to toast ever so lightly for a top crunch, and we're done. Takes slightly longer than carving a block from a hotel pan, but infinitely creamier and the noodles have texture beyond, "oi, I think I cut myself."

Simplicity of presentation and perfection of execution is one of MY goals as a chef. It's easy to get mired down in complicated sauces, and looking to wow folks with something new.

The best compliment I EVER got from a customer was from a wee Irish woman who came in for a Saint Patrick's Day show, and as we were cleaning up, one of the waitresses asked me to come out and talk to a customer while the band took a break. And when I got out there, there was this wee woman, in her late 70s, maybe early 80s, and she took my hands, and thanked me for running my Steak and Tattie Pie that night, because it reminded her of the meat pies that her Mam made when she was just a girl. She told me that it was one of her favorite memories of home, only her Mam's wasn't "quite as noice as your's was" and I blushed down to my toes. And then I realized that that she had said this getting misty herself, and THAT got me all misty, and I immediately hugged this tiny woman, and thanked her for her kindness, and then took care of her family's bill, because, dammit, someone gives you a compliment like that...it's damn hard to take their money.

But that is the power of food.

I say, often, that my real trade ISN'T in food. It is in memories. I use the medium of food to help people create memories, with their friends, with their families, but in the end, people don't remember the exact thing that they had. They remember the company. They remember how it felt around the table. They remember the conversations sparked over good food and drink. They remember who they were with, they remember the warmth and camaraderie. Sometimes you can use that medium to help people remember times gone by too, and THAT is a very special gift. For the chef as well as for the customers.

Chef Robuchon got that. Helped inspire that. Helped remind our weird ass profession to remember exactly that. And THAT was a gift beyond words. As much so as that tiny little Irish woman gave to me. Wonder and absolute appreciation for the art and the craft is what we chase after. At least in the professional sense. In fairness, waitress booty and filthy lucre doesn't hurt either, but if you can hit wonder and appreciate the craft of those around you, and be buoyed up by it, that's a damn satisfying thing.
 
2018-08-10 11:34:54 PM  
I just came here to say that lately I've been learning how to properly fry an egg - as silly as that sounds - but damn if hubiestubert hasn't gotten me all misty eyed too.
 
2018-08-11 12:01:10 AM  
The longer I live, the more I realize I don't know what I'm talking about.
-David Letterman
 
2018-08-11 01:58:07 AM  
I find that a simple pinch of white flour is more sumptuous than any luxurious repast at any five star restaurant.
 
2018-08-11 06:45:15 AM  
The Pioneer Woman Cooks: Food from My Frontier by Ree Drummond
Youtube 3dP2Hxxh9Bs
This lady gets it!
 
2018-08-11 08:14:33 AM  

Yoda's Pen Is: dittybopper: "I never try to marry more than three flavors in one dish. I like walking into a kitchen and knowing that the dishes are identifiable and the ingredients within them easy to detect."

He wasn't wrong.

One of the new favorites in the bopper household is 18th Century beefsteak pie.  It's got very few ingredients:

beef.
onion.
butter
flour
salt
pepper
beer
puff pastry crust.

That's it.  But a slice of that along with a vegetable on the side, and you've got a really nice dinner.

Dutch oven over an outdoor fire, by any chance?


No, but that's where I got the recipe.
 
2018-08-11 08:16:46 AM  
img.fark.netView Full Size


Beefsteak pie
 
2018-08-11 08:26:21 AM  
1796 Beef Steak Pie - Dutch Oven Baking
Youtube d8hhRbd41rA


And this is where I got the recipe.  I do it slightly differently, in that I cut the beef into small pieces instead of just thin slicing it.  A 2 lb eye round roast is perfect for this recipe.  Also, I don't do it in a Dutch oven.  I cook it at 300 degrees in a regular oven for 2 to 2.5 hours, depending on the color of the crust.

The meat ends up tasting like a really nice pot roast.
 
2018-08-11 08:29:40 AM  
Probably going to make mock passenger pigeon pie today.
 
2018-08-11 09:22:01 AM  

dittybopper: Probably going to make mock passenger pigeon pie today.


Well, it'd have to be, wouldn't it?
 
2018-08-11 10:00:34 AM  

dittybopper: [img.fark.net image 425x317]

Beefsteak pie


Ok, I'm officially hungry.
 
2018-08-11 11:32:48 AM  

Yoda's Pen Is: dittybopper: [img.fark.net image 425x317]

Beefsteak pie

Ok, I'm officially hungry.


It's easy to make and tastes awesome.  Follow the recipe in the video I posted.
 
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