Sunday, November 14, 2010

My favorite dish, my favorite cuisine, my favorite topic

A recent Facebook chat with an old friend:

  • Irma Tsosie Brown What is your favorite dish to make? :-)
  • Adam Lee Cutsinger
    I think souffles, off the top of my head, although variety is the proverbial spice of life - when people ask me what my favorite cuisine is, I say (ironically) sandwiches (cuz it's not a cuisine, per se), cuz the universal world relationship on a plate is carb-protein-veg, and the best carb (to me) is artisan bread, but look at wraps, fry bread, sushi rolls, pizzas, sandwiches, these hand-held foods (okay, sushi isn't hand-held) let all the ingredients be tasted in every bite simultaneously. Anywaze - souffles are fun to make and can be either sweet or savory.

Cooking Tutorials: the Direct Effect

From the mouths of chefs, or at least their typing fingers. Here are 582 transcripts of chats between real professional chefs and real home cooks. These occurred at ChefsLine, the Culinary Hotline, where anyone anywhere can chat online or make a phone call and instantly reach a professional chef, pick their brain, write a recipe, solve a problem, write a menu, calculate an ingredient substitution, and have a pro hold their hand through the most complicated cooking techniques.

Believe it or not, Thanksgiving is coming in two weeks, with Christmas and Hanukkah following up shortly after. Don't ask me how, it just is. And, I know, you can research your own cooking tips. Google will even spell it for you. But ChefsLine is a unique service, and cheap as hell, and free most of the time - for instance, they just posted the transcripts of nearly six hundred chats between their chefs and their clients on their blog.