tag:blogger.com,1999:blog-5687347459208158501.post2153203323660777829..comments2024-03-29T03:19:09.227-04:00Comments on The Philosopher's Stone: CULINARY REFLECTIONSRobert Paul Wolffhttp://www.blogger.com/profile/11970360952872431856noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5687347459208158501.post-68596660123800091112014-09-15T22:05:29.292-04:002014-09-15T22:05:29.292-04:00Ah, good food and wine in Paris! Envy and admirat...Ah, good food and wine in Paris! Envy and admiration!Debbyleehttps://www.blogger.com/profile/11291955888272627397noreply@blogger.comtag:blogger.com,1999:blog-5687347459208158501.post-35276483252693221882014-09-13T21:25:40.561-04:002014-09-13T21:25:40.561-04:00Ah, I'll some quibbles about this. Too late fo...Ah, I'll some quibbles about this. Too late for details, but good knives and a little knife technique go a long way. Although it's not as easy and omnipresent as in Paris, you can get local duck thighs. Also, the last two years has seen fresh local ginger which is quite marvelous. Oh, and I bet it was a sweet potato and not a yam.David Auerbachhttps://www.blogger.com/profile/15612242467208247588noreply@blogger.comtag:blogger.com,1999:blog-5687347459208158501.post-79186428358035830602014-09-13T20:55:06.957-04:002014-09-13T20:55:06.957-04:00Be careful with the mandolin: it is way too easy t...Be careful with the mandolin: it is way too easy to slice up your fingers as well. <br /><br />As to cooking all you need are 1. fresh ingredients; 2. sharp knives; 3. patience.Aldo Antonellihttps://www.blogger.com/profile/07072779969049541485noreply@blogger.com