On Jul 12, 11:55 pm, "Giusi" > wrote:
> "Kent" > ha scritto nel messaggio
>
> > This is going to raise eyebrows, but I don't think Michael Ruhlman knows
> > anything about cooking. He's not a cook; he has a coauthor with a number
> > of very good cooks. By himself he's worthless. A recent thread about
> > chicken stock proved that to me.
>
> I think you are wrong. "Ratio" proves you wrong. You would not approve of
> many things that any chef might habitually do, because you seem to me to
> have a narrow outlook.

The recent thread referred to was probably the one about Ruhlman's
piece that said leaving stock on the stove for a week was both
convenient and safe. Much ado about nothing I thought, particularly
because he didn't make much of a case for why it was attractive to
save the tiny amount of work involved in straining and refrigerating
the stock. IOW, even if what he claims is true, why bother?

That said, Ruhlman knows a lot about food and cooking, based on his
writing and his appearances on Tony Bourdain's show. I don't see the
point of asserting otherwise. -aem