Talk about kismet!!
I am reading Ruhlman's "The Making of a Chef: Mastering Heat at the Culinary Institute" and while his wonderful book talks about stock and the making of consommé, his blog has entire post dedicated to it early last week and to echo, Chef Pardus puts out a brilliant vblog entry on "A Hunger Artist" to demonstrate the whole "RAFT" process!
This is a sign? Is the universe trying to tell me something? Now, I wonder where I can get beef heart... ??
I remember my Great Grandmother making a highly caramelized sugar fudge that we used to call "South American". If you wanted to make it, before she would give you the recipe, you had to come over and watch her make it. If she felt you were ready, the recipe (along with the warning not to burn your house down) was yours now for the making.
In watching Pardus' video, it got me wondering - have our Gma's been replaced by YouTube segments? So many of us learned at the sleeves of our families great chefs, are we keeping that legacy alive?