A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.
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So, I was reminded earlier by Jason Goldman that Monday* is Pi Day. And I mentioned that my favorite kind of pie is shepherd's pie. Added to the fact that Dr. G gave me his copies of Modernist Cuisine, I'm going to be distracted. The next part of Blurring The Lines will be delayed. So yeah. It's recipe time. By the way, these books are nearly 21kg total. People on BART were not happy with me when I brought them back.
I personally love to serve this with either mashed potatoes or parsnips. Sunchoke puree also works if they're in season. To make my version of shepherd's pie, put some of the ribs, vegetable and sauce in an ovenproof bowl and top with mashed root vegetables and cheese. I like raclette, mimolette or emmentaler. A sharp cheddar also works well with mashed potatoes. Place the bowls in your broiler until the cheese is melted and toasty. Serve for Pi Day!
* edit - Can't believe I screwed that up. I don't know what I was thinking.
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-drools copiously- -wipes mouth- sorry .. wow I am going shopping tomorrow and eating till I explode!! Thanks for sharing! Love a good new recipie!
err. i think its monday, not tomorrow :-)
haha you are welcome! (not sure if I can wait till actual pi day...:))
I don't know WHY I put "Tomorrow." It's fixed.