How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

There are a multitude of cooking shows out there and they are, in general, all alike. Sure, some are better than others in certain respects but they all follow the same format and that is, "here is what I am going to make and here is how you do it".

My advise, is forget about really what the dish is they're making and watch for tips, shortcuts, techniques and general advice. I am not saying that what they happen to be making that day is not important, but essentially all they are doing is making a basic dish with their own twist or improvisation on it. If they are going for strict authenticity then do the same if that intrigues you but later, play with it to get your own version. This is improvisation.

However, the real importance of these shows is what you can gain by picking their brains. Whether it is a new way (for you) to slice a tomato or bread a pork chop. Watch and listen for tips and techniques. Dig past the glorified "acting", pretentious attitudes or benign worthless drivel and pay attention to the important stuff. Believe me, it's there, sometimes, at least. You just have to watch and listen for it. DISCLAIMER: SOME SHOWS ARE SO BAD YOU PROBABLY CAN'T WATCH LONG ENOUGH TO GLEAN ANYTHING USEFUL FROM IT.

After all, knowledge is power and every dish, even if named the same, is an improvisation of the same, it's just now, it has your signature.

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John Barrows Comment by John Barrows on November 8, 2009 at 2:42pm
Great advice! And the shows with the best cleavage are especially noteworthy.
Patrick Comment by Patrick on November 9, 2009 at 4:23am
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
John Barrows Comment by John Barrows on November 9, 2009 at 5:36am
But of course!
Debbie Comment by Debbie on November 9, 2009 at 4:29pm
PIGS!
Patrick Comment by Patrick on November 10, 2009 at 3:17am
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
John Barrows Comment by John Barrows on November 10, 2009 at 7:23pm
my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
Debbie Comment by Debbie on November 11, 2009 at 5:18pm
UGH! and have you noticed (I am sure you have) that these "Chefs/cooks" do not even wear aprons! What is with that? The prima donna's!

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I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
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Or ... we could just go there and find out for ourselves.
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You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
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You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
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Actually, I used a recipe that I found in a book called "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers" (found only at the finest libraries). It's very similar to the no-knead recipe (only you knead this one). ...
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maybe some cheese too
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Only other thing a should have done was brown the top more.
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Nancy should recall this cat climbing up her back.
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What recipe for the dough did you use?
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maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
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I thought that was your other head
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don't hurt yourself with all that complexity (don't try this at home, folks)
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