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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://realsocial.life/users/WearsHats/statuses/113430014230965931">Paul-Gabriel Wiener (wearshats@realsocial.life)'s status on Tuesday, 05-Nov-2024 20:29:07 JST</a><a href="https://realsocial.life/@WearsHats" title="wearshats@realsocial.life"><img src="https://gnusocial.jp/avatar/65091-48-20221210170344.webp" width="48" height="48" alt="Paul-Gabriel Wiener" style="position: absolute; left: 0; top: 0;">Paul-Gabriel Wiener</a><div><a href="https://mastodon.social/@eribosot/113429509701909337" rel="in-reply-to">in reply to</a><ul><li></ul></div></section><article><p><a href="https://mastodon.social/@eribosot">@eribosot</a> 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.</p><p>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.</p><p>Two of my favorite glaring examples of what went wrong:</p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/3939691#notice-7698218">In conversation</a><time datetime="2024-11-05T20:29:07+09:00" title="Tuesday, 05-Nov-2024 20:29:07 JST">about 7 months ago</time> <span>from <span><a href="https://realsocial.life/@WearsHats/113430014230965931" rel="external" title="Sent from realsocial.life via ActivityPub">realsocial.life</a></span></span><a href="https://realsocial.life/@WearsHats/113430014230965931">permalink</a><h4>Attachments</h4><ol><li><label><a rel="external" href="https://gnusocial.jp/attachment/3414866">GRILLED CHEESE SANDWICH (4 sandwiches) The grilled cheese sandwich is probably the most popular hot American sandwich after the hamburger. Sliced tomatoes and crisp bacon or ham are traditionally added. But it can also be dressed up with an interesting topping like mango chutney, salsa verde, Tapenade, or apricot mustard. Lay out on a work surface:8 slices white sandwich bread or other bread of your choice, crusts removed if desiredTop 4 slices of bread with:
1 pound thinly sliced or grated Cheddar, American, or fontina cheeseTop with the remaining bread and press together gently. Heat in a large skillet over medium heat until the foam subsides:3 tablespoons butter
1 tablespoon vegetable oil Add the sandwiches, in batches if necessary, and cook, turning once, until the outside is golden brown and the cheese is just melted and has started to ooze slightly, 7 to 8 minutes. Cut the sandwiches in half and serve hot.</a></label><br><a href="https://realsocial.files.fedi.monster/media_attachments/files/113/429/974/840/491/037/original/10b58a5a2b835bf8.jpg" rel="external">https://realsocial.files.fedi.monster/media_attachments/files/113/429/974/840/491/037/original/10b58a5a2b835bf8.jpg</a></li><li><label><a rel="external" href="https://gnusocial.jp/attachment/3414867">BAGELS AND LOX 4 open-faced sandwiches; 2 closed sandwiches The combination of bagels, cream cheese, and smoked salmon (either lox or Nova Scotia) is a Jewish delicatessen classic. Smoked sable, whitefish, or sturgeon is also traditional in place of the salmon. Cut in half horizontally and toast if desired: 2 bagels Spread 1 half of each bagel with: 
About 2 tablespoons cream cheese Top each with: 
1 thin slice Bermuda or red onion 
1 thin slice ripe tomato 
2 paper-thin slices (about 1 ounce) lox or Nova Scotia smoked salmon Scandinavian Mustard-Dill Sauce (optional) 
Serve either open-faced or form into 2 closed sandwiches.</a></label><br><a href="https://realsocial.files.fedi.monster/media_attachments/files/113/429/974/841/070/430/original/3bd03c47313aea49.jpg" rel="external">https://realsocial.files.fedi.monster/media_attachments/files/113/429/974/841/070/430/original/3bd03c47313aea49.jpg</a></li></ol></footer></blockquote>

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Paul-Gabriel Wiener (wearshats@realsocial.life)'s status on Tuesday, 05-Nov-2024 20:29:07 JSTPaul-Gabriel Wiener
in reply to
- eribosot
@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:
In conversationabout 7 months ago from realsocial.lifepermalink
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1. GRILLED CHEESE SANDWICH (4 sandwiches) The grilled cheese sandwich is probably the most popular hot American sandwich after the hamburger. Sliced tomatoes and crisp bacon or ham are traditionally added. But it can also be dressed up with an interesting topping like mango chutney, salsa verde, Tapenade, or apricot mustard. Lay out on a work surface: 8 slices white sandwich bread or other bread of your choice, crusts removed if desired Top 4 slices of bread with: 1 pound thinly sliced or grated Cheddar, American, or fontina cheese Top with the remaining bread and press together gently. Heat in a large skillet over medium heat until the foam subsides: 3 tablespoons butter 1 tablespoon vegetable oil Add the sandwiches, in batches if necessary, and cook, turning once, until the outside is golden brown and the cheese is just melted and has started to ooze slightly, 7 to 8 minutes. Cut the sandwiches in half and serve hot.
  https://realsocial.files.fedi.monster/media_attachments/files/113/429/974/840/491/037/original/10b58a5a2b835bf8.jpg
2. BAGELS AND LOX 4 open-faced sandwiches; 2 closed sandwiches The combination of bagels, cream cheese, and smoked salmon (either lox or Nova Scotia) is a Jewish delicatessen classic. Smoked sable, whitefish, or sturgeon is also traditional in place of the salmon. Cut in half horizontally and toast if desired: 2 bagels Spread 1 half of each bagel with: About 2 tablespoons cream cheese Top each with: 1 thin slice Bermuda or red onion 1 thin slice ripe tomato 2 paper-thin slices (about 1 ounce) lox or Nova Scotia smoked salmon Scandinavian Mustard-Dill Sauce (optional) Serve either open-faced or form into 2 closed sandwiches.
  https://realsocial.files.fedi.monster/media_attachments/files/113/429/974/841/070/430/original/3bd03c47313aea49.jpg

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