>>736
yeah beurre manie was probly it.

that's another beef (i will specify at this time that this pun in intended) i have. mise orders in most books seem to be the standardized on the principle you describe, in order that the ingredients are used. i prefer it the "major" ingredients appear first, and this takes priority over prep order for me. ingredient lists should be minimally detailed and ordered with un-substitutable ingredients first so that i can quickly check if i have that shit in my fridge or can get it all from the store i'm about to go to. for me this doesn't substantially affect prep time because if i can't mise the entire recipe out on my countertop at once, i'm not cooking it, period. it's just sad to me that there's seemingly no room for experimentation like this, because my refusal to cook anything larger than my countertop is probably common to a lot of home cooks.

i think i'm autistic but my autism is a neurotic all-consuming hatred for diminishing returns. i will only ever make a recipe to 95% of what's in a fancy cookbook, when the last 5% takes half the time and i can spend that time making some other recipe to 95% instead. an example from french laundry per se would be dissolving salt in the cold water for shocking vegetables after blanching. i truly believe that will make a difference in final flavor, but there's no way that's worth the time it takes to me. honestly you can shock blanched veggies in water straight out the tap, no ice (especially in winter), and it does 90% of the job of ice water.

anyway you might try kala namak with that yogurt drink u got there. i like it but i can imagine the taste might turn some ppl off. interesting to hear about the nitrous but i might not need an new excuse to keep that in my house LoL