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1. Danny Huie
   October 16, 2009 at 4:41 am | Permalink

   Chef Todd Mohr,

   It was such a pleasure to have watched your video on making Julia Childs’ Beef Bourguignon dish. You did a great job in making it, and I have to compliment you for showing to all us viewers how it was and is done. Unfortunately, the exact method you showed in which you read a section, followed its instructions, then continued to the next part, made me very aware of my limitations in cooking. At the same time, this is the very reason why I chose to be a solid member and student. You have such a great talent in this endeavor. You speak with such clarity, with the reasons of how and why and what to prepare, that anyone can follow you, provided that one does one’s homework that you request of your member/students. In my case, I’ve completed the first two homework assignments with great success. In fact, I have even made the chicken wings along with making Tony Roma’s Carolina Honey Sauce that my wife absolutely loves. I have successfully made glazed carrots using your kung-fu and tip/fulcrum methods. I used the bias cut that you showed to the viewers. I successfully cooked stringed beans cutting up the onions using your julienne method, from chapter 16 of DVD #1. I successfully deglazed the pan after making the chicken breasts using cranberry peach and sherry wine as my liquids. So, Chef Todd Mohr, you have definitely made me believe that anyone can cook a meal successfully, with great tasting flavors, by using the very ingredients that one has in one’s castle, and also have folks, like my wife, eat heartily, and completely devour the contents on the plate. This is something I have never watched her do in the 27 years of our marriage. Bravo Master Chef Todd Mohr, Bravo!!!