Just a quick observation: I watched Julie & Julia the other day and I didn’t enjoy Julie’s scenes. Anyway I noticed that when she made Julia Child’s Boeuf Bourguignon, her casserole (or Dutch Oven or whatever) was very messy and dirty. In fact a lot of photos I’ve seen of other people’s attempts at Julia Child’s Boeuf Bourguignon show the same mess.
If you really followed Julia’s directions carefully, the sides of the Dutch Oven should be clean or at least without that gunk.
It’s near the end of 2014 and I’m still seeing people using the old “authenticity” stick to win arguments about cuisine. It’s a meaningless label because authenticity in cuisine is a sham. And it can be a millstone hanging around a cook’s neck.
Recently J. Kenji Lopez-Alt of Serious Eats posted a really good article on using your cast-iron pan and a tortilla to make a world-class pizza, and it fired me up to fire up my oven and cast-iron pan.
Roast Pork Loin
Ever so often someone would post a photo of roast crackling pork and while a lot of care and devotion is dedicated to obtaining a crackling skin, the rest of the pork is ignored; I see dry (or worse: burnt) meat. This does distract from the complete enjoyment of the dish.
It is a tragic waste.
Metaphors be with you. Let’s cut the mustard to get to the chase: in a sushi restaurant, tuna comes mainly in 3 different cuts: Akami, Chutoro and Otoro. There are many people who will use terms like “melts in the mouth”, “meaty flavor” or even “moist” to describe these cuts of tuna. To these people, the fatty otoro is the be all and end all of tuna.
But here’s my take.