Serious Eats - seriouseats.com

It makes me feel sad that people think Jamie is only out to make money and that it was all just for TV. In the grand scheme of things, I believe that he is just trying to help. I think he is already plenty rich and he could just stay home with his family and be quite fine. But instead, he was willing to put some serious sweat (and yes ever tears) into this project because he truly believes that he can help make a difference. Even if it was a bit scripted, you don't think that that teenage boy won't have a better chance of believing in himself? I do. Who cares even if he just helps one family or one kid...it's better than nothing.

I think that perhaps people do need someone to shock them a bit or at least to bring up these issues. Unfortunately it may take a celebrity or TV to help do this...but at least it's a start.

Here is a great way to see if you pan is hot enough http://rouxbe.com/tips-techniques/363-how-to-properly-heat-a-pan

Also wanted to point out that you can definitely still develop those delicious sucs on the bottom of a pan when doing you flip meat often. I use the flip-often method (like Harold McGee) all the time when cooking steaks and they turn out way better!!! http://rouxbe.com/cooking-school/lessons/127-how-to-cook-premium-steaks

Here is a delicious recipe for French Onion Soup. Another great recipe that show cases caramelized onions is Alsatian Onion Tart. Oh, I could go for some of that right now :-)

Also for anyone that is interested, here is a link to a video on How to Caramelize Onions. Cheers!

I am so glad to hear that I was not the only one that thought OMFG...this is a circus. There was no teaching at all. It's too bad, as his talent and even the recipes he picked are really good...they just don't teach anyone.

We actually recreated the recipes and expanded on them...also added some related skill and technique videos. The fox website had some text recipes, but they also did not tell the whole story, nor were they consistent with the show.

Here is the link to the post with the Gordon Ramsay Cookalong Live Recipes, for anyone that is interested.

Thanks for the post! Here is another post on the same subject with a lot of great information as well: Houseboat Eats.

Also, for anyone that is interested, here's a quick video on What is Mise en Place. Cheers and happy holidays!

This recipe has never failed me (I have made these many many times)...it's so simple and we always get rave reviews.

I have passed the recipe onto many people and it is now their "go-to" scalloped potato recipe. Here is the recipe if you like http://rouxbe.com/recipes/36-gratin-potatoes/text

Any leftovers (not that you will have any) even make a great potato and leek soup the next day.

Good read, thanks for the thread. We have a site/blog called http://rouxbe.com/ - we also have a supporting blog http://blog.rouxbe.com/
Here we talk about new recipes and whatever seems to be on our minds at the time (related to food that is).

Thanks again - dawn

This does look delicious thanks for the recipe. And FYI a béchamel made with stock instead of milk is actually a velouté. Veloutés are great for things like chicken pot pie and many other dishes.

We actually did a whole cooking course on this at rouxbe. Not sure if you have heard of us, but we have an online cooking school.

Well anyhoo, thanks for sharing your yummy recipe, will give it a try.