>
>"Glenn Jacobs" wrote:

>> To get the Jeff Smith Talk on a little more positive tack, thing that I
>> learned from him.
>>
>> 1) I learned technique, like how to slightly crush a clove of garlic so
>> that it peals easier.
>>
>> 2) And how to guide a knife with the knuckles when slicing, to prevent
>> bits of finger tips from joining the evening meal.

Although I practiced knife technique, I could never master it. I watched Yan
and other cooks but never go the hang of it.

>> 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I still
>> make from time to time.
>>
>> --
>> JakeInHartsel
>>
>> Food, The Art Form that You Can Eat
>>
>My son and I would watch the show together and drool over some of his
>finest.
>I too learned a lot from him but I enjoy the memory of the time spent with
>my son the most.
>
>Peace,
>Barbara
>
He could be very goofy but his entusiasm for cooking inspired me to try a lot
of new recipes. His spinach and artichoke casserole was always a hit at
potlucks and one woman demanded that I bring it every time we had a potluck at
work. I think there might be my revised version in the RFC cookbook: I use
half the amount of spinach.