Anyway, the gist of his post is that he received a press release of a new cookbook, which is essentially how to take a Michelin-starred chef's cuisine and make it at home...deconstructed, demystified, and declassified. Ruhlman makes some very salient points about not demystifying great good food...and that not everybody is cut out to be a 3-star chef...or even a 1-spatula fry cook at Denny's. (Okay, that last part, about Denny's, is my own snarky take on it.)
Honestly, if we were all Iron Chefs, why should we even bother to go out and eat? Personally, there's some foods that I don't want to make at home...ranging from simple fried chicken to those damned short ribs. And, there's food that I want to eat that is better than what I can cook at home, and I'm happy to go and eat it somewhere else.
I don't want to make fried chicken, or anything else deep fried, at home, because I cannot stand the smell that lingers for days and days. And, I swear up and down that, as Julia Child as my witness, I'm never making short ribs again...they were just too much work! Although, my friend Cheryl tells me that she has a recipe for making them in a crockpot that works...so I might give it another whirl. (Or, I'm moving in with her parents, because her dad makes the most amazing short ribs in a cast iron Dutch oven...)
I'm not an amazing cook...I'm not bad at it, and I've managed to pull off some pretty outstanding dishes, but I'm nowhere remotely in the same airspace of people like Ruhlman, or even the flat top cook at Waffle House--you remember how much I stressed out about making an omelet in Pantry Class, don't you? And, I don't want to be...too much pressure to perform. Plus, I'd have no excuse to dine out, now would I? (And, you people would have nothing to read.)