eribosot
This utter lunacy from a recipe for Crepes Suzette (serves 4) from Le Cordon Bleu Classic French cookbook.
Somehow, this cookbook not only expects me to have room in my kitchen for 16-20 individual plates, while I'm cooking, but also for all 16-20 individual plates to somehow be warmed, while I'm cooking.
eribosot
@UkeleleEric "Step 1: own your own restaurant"
UkeleleEric
@eribosot obviously written by someone with a kitchen the size of some people's houses...
Madies Scythian
@eribosot As in "individual plates for the people eating", opposed to a serving platter. If you have 4 people eating, use 4 plates.
But reading it your way is more fun, definitely.
eribosot
Can't wait to go to my fishmonger to ask for sturgeon. They'll say they can get it for me, but they have to order it. I wait for two weeks. They call me to tell me the good news. I go there, they present me with a whole-ass sturgeon, and I say, "Took you long enough! One ounce, please. And... can you slice it paper-thin?"
Paul-Gabriel Wiener
@eribosot Reminds me of the edition of Joy Of Cooking for which they had to apologize ("we lost our way") in the introduction to the next edition.
Each chapter (there was an entire chapter just on salad dressings) was written by a luxury restaurant chef specializing in that thing. They all made a point of how regular grocery store ingredients are inferior and you really should hunt down a specialty shop with the fancy stuff.
Two of my favorite glaring examples of what went wrong:
eribosot
@madies That's more manageable. I apparently also need to buy a crepe pan and spend 20 bucks on a bottle of cointreau (I need 90 ml).
Madies Scythian
@eribosot I have half a bottle you can have. I've not opened it for several years. But it's so sugary I don't know if I can in fact open it, with all the dry sugar in the cap.
For the crepes, if you find any similar stuff that's cheaper, it'll taste the same. There are so many competing citrus flavours in crepe suzettes.
But.. of course it doesn't look the same if you use Tesco brand at the table.
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