“When my information changes, I alter my conclusions. What do you do, sir?”
John Maynard Keynes
“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.”
Classic French preparation “pommes fondant” or melting potatoes. They are so out of fashion that they’re back in fashion. Like parsley scattered on a plate.
Cut russets into little can shapes, then sear hard on one side, I use avocado oil. Season heavily. Once they get a crust and release, flip them over and sear the other side for a while. Then add butter and aromatics, I like garlic and thyme. Then baste with the butter for a while until the butter bubbles all go away. After that, add some stock and toss in the oven for about 45 min until hellasoft.
I got my pans from the restaurant supply store. Aluminum core, stainless, for 1/20th the price of the Williams Sonoma brands. I have some nicer ceramic coated Dutch ovens & a few other pieces, but a sauté pan gets used hard. Way easier to part with a worn out one when you didn’t spend $200 on it