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Golden Teeth and Golden Tones
Feb. 9th, 2010 12:00 pmI have minor things to report. Come, come and sit on Uncle Dex' lap and listen as he whispers into your ear.
***
I have the new Thomas Keller book ad hoc at home. Keller is, in my opinion, the top American chef of the last twenty years, and his new book shows why. It is a largely simple cookbook in terms of recipes and ingredients, but the cooking and food handling techniques are immensely detailed and almost ritualized. More than any American chef I've read, Keller's love of simplicity isn't based on any kind of ideaological grounds, but just the understanding that carefully handled and perpared fresh and local high quality ingredients taste better than anything you can compare them to.
Keller, below looking like a young Tommy Lee Jones about to kick someone's ass, really pushes innovation through re-invention. For the non-chefs, you may know Keller as the designer of the signature dish in the Disney film Ratatouille. Even his latest, which is more faster, combfort dishes, focus on how you approach the food, and to break out of overcomplicating existing dishes and instead reapproach them from a different direction instead.
***
I am scheduled for a root canal on Tuesday. Following the cracking of my tooth last year, I finally managed to get coverage sorted out to get it fixed. Which involves that lovely procedure next week. On the plus side, it looks like they can fix it with a filling, which means no crown or implant is required. Considering this changes the cost of the repair from around fifteen hundred to closer to four hundred for me, this is a welcome announcement.
***
Pitchers and catchers report in less than two weeks. I might just make it.
***
I have the new Thomas Keller book ad hoc at home. Keller is, in my opinion, the top American chef of the last twenty years, and his new book shows why. It is a largely simple cookbook in terms of recipes and ingredients, but the cooking and food handling techniques are immensely detailed and almost ritualized. More than any American chef I've read, Keller's love of simplicity isn't based on any kind of ideaological grounds, but just the understanding that carefully handled and perpared fresh and local high quality ingredients taste better than anything you can compare them to.
Keller, below looking like a young Tommy Lee Jones about to kick someone's ass, really pushes innovation through re-invention. For the non-chefs, you may know Keller as the designer of the signature dish in the Disney film Ratatouille. Even his latest, which is more faster, combfort dishes, focus on how you approach the food, and to break out of overcomplicating existing dishes and instead reapproach them from a different direction instead.
***
I am scheduled for a root canal on Tuesday. Following the cracking of my tooth last year, I finally managed to get coverage sorted out to get it fixed. Which involves that lovely procedure next week. On the plus side, it looks like they can fix it with a filling, which means no crown or implant is required. Considering this changes the cost of the repair from around fifteen hundred to closer to four hundred for me, this is a welcome announcement.
***
Pitchers and catchers report in less than two weeks. I might just make it.
