OnceLost wrote:cantwaitforuva wrote:I'll be honest - I'm partial to 18/10 stainless and copper, but that's just me. I'm gonna get a nice All Clad set as a present for myself when I land that Biglaw job.
But cooking on Calphalon sounds like a nice way to spend an evening. You make sushi appetizers and I'll make a dinner that does not even remotely go with sushi. And you should serve wasabi with the sushi because it's an antimicrobial.
I'm solidly entrenched in the WTF School of Cooking, where you loosely base a dish on an ingredient list and don't worry too much about the details.
Speaking of cooking, we had the most incredible amuse bouche last weekend - it was a creamy goat cheese with cranberries wrapped in zucchini skin, jalapeño, and prosciutto...it was phenomenal, developing into four or five distinct tastes as you ate it. I'm not a food snob, but I love a tasty bite to eat.
Yum. I love goat cheese.
I make a pretty good gougere (with gruyere of course!).
Now when you say you "loosely base a dish on an ingredient list and don't worry too much about the details" do you mean you just throw random stuff together?