HypnotizedPalate's Profile
What are you a stubborn purist about?
You could always do some of both. Buy it for him with the understanding, you will teach him, that he has to cook it himself. No extra work on your behalf and some extra quality time with your son. Heck, that is what my mom did to me. Now that I am older, we still get together and cook for fun (among other things).
What are you a stubborn purist about?
Challenging question!
I am a purist only by occasion and associated memory. i.e. Every once and a while I make myself a spam and cheese wiz sandwich, but I never deviate from the way my grandma made it because that associated memory is more important than than finding a "better way" or trying something new.
If I am not cooking for myself as such, then I am only a purist in approach. That is, who am I cooking for. Knowing my audience and their preferences. i.e. I typically always make a "Signature" style mac and cheese when I BBQ. But if everyone brings the kids, I leave out the blue cheese and add in an amount of american to the blend. If it is a smaller group that includes a specific friend, I replace the cheddar with smoked habenaro cheddar. If he is there is a larger group, I replace half the cheddar with pepper jack. If it is for the ladies, then I make make several changes, different pasta, add alot taleggio, reduce the egg... etc.
Understanding my own approach, I try to understand, accept, and respect the same in others.
I disagree with the idea of "purism" if it prevents the cook/chef from learning about or knowing their audience. It can make for a poor dinner party, dining experience, or cause a restuarant to fail. In reading several responses, it flows. The cook/restuarant, in many cases has decided to force thier beliefs on someone else, failed to listen, and change.
So I am at the store the other day and a daughter is asking her mom to get a Healty Choice rice and bean dish for here instead of cream chipped beef. The mom says, "I don't like rice". I almost lost it.
In teaching or a experice that has an educational theme, then "purism" can be used as a cultural tool.
I am sure I went off on a tangent... but that is my nickles worth
What is a Semi-Boneless Leg of Lamb?
The semi-boneless aka "the easy carve leg." Carving a leg of lamb is not difficult if you are in the kitchen buy your self and have a moment to reorganize the presentation. The semi-boneless allows for a more fluid and "impressive" presentation not only in appearance vs. a boneless leg, but allows you to look like a pro if you carve at the dinner table.
The semi-boneless, typically also frenched, is what you are likely to see being carved up at a fancy Sunday Brunch or a like occasion.
Food Network has free Video Demos, try a search there.