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Absolute mastery. Thanks for this.

• tptacek 7y ago
  He does have absolute mastery, but it's my favorite tutorial because it is an _excellent tutorial_. I can do 2 chickens in a minute at this point; more, if I don't bone out the legs. Just as importantly: if you can do this with a chicken, you can do it with a pheasant, a duck, or a goose as well. It works pretty much the same way. If you eat chicken, I strongly encourage you to try this yourself.
  • kevinmchugh 7y ago
    Dave Arnold mentioned this week that Pepin claimed 12 seconds as his personal best; 30 seconds for a non-professional cook seems extremely impressive.
    • tptacek 7y ago
      Oh, nice, it's been awhile since I listened, and now I have a reason to. Pepin is doubtless doing a much better job than I am, and I'm not counting the time to clean up the tenderloins, which is a pain in the ass.
      • kevinmchugh 7y ago
        Arnold's in the middle of a move and has to thin out his book collection as a result. As he tries to figure out what to keep he's been bringing in books to talk about in a new segment called "Classics in the field". If you've enjoyed Dave Arnold talking at length about obscure decades-old highly in-depth technical books, well he's doing that every week now. I'm very happy that he's saved me the trouble of having to read "Pigeons: How to Make Them Pay"
        • tptacek 7y ago
          Listened. Worth it. Jackie Peeps! Thank you!