Use "Bon Appetit British Pathe" as the youtube search term to locate the whole collection.
Includes grand bread baking with very elaborate offering, wartime ration cookery, chocolates and how they are filled, etc.
Bon Appeit food month on British Pathe
a good starter
I just love this recipe Pugachev posted——has lots of cheffy techniques. These are really good.
PUGACHEV POSTED The best enchiladas I had were from a native Mexican cook w/ a restaurant near my childhood home. His cheese enchiladas were delicate and subtle, with beans and rice to match. That was his only menu choice and the place was packed every night. I have never had anything that could compare. Nevertheless, my current recipe follows. I use Mission extra soft corn tortillas. I’ve bought freshly made tortillas, and even made them myself, but the difference is not enough for the trouble.
I have used a comal, but, again, it’s not worth the effort. I use Old El Paso red sauce, or Goya Mole b/c preparing your own sauce is not worth it; no recipe is that much better to justify the effort.
METHOD overlap 14 Mission extra-soft corn tortillas on a plate; Micro covered 90 sec. Coat 12x8 pan lightly with corn oil.
FILLING Shred some sweet yellow onions. You can chop them, but shredding is worth the effort. Rinse the onions after cutting—important to preserve sweet flavor. Shredded Monterey Jack/Colby cheese mixture is best. Roll a tortilla with a small amount of cheese and some onions; be careful; too much cheese quickly overwhelms corn tortilla flavor. I can fit 14 rolled tortillas in a line of ten with two pairs to the side. Pour on sauce to coat top surface-—should see about 3/8 of sauce in bottom. Finally, sprinkle sharp cheddar on top, then small can of chopped chilies over that, add a few more onions; cook 400 deg 30 min.
VARY In a hurry, make New Mexico stacked pancake enchiladas. In shallow pan dip each corn tortilla in sauce to thoroughly coat. Don’t bother pre-heating the tortilla, bc/ they’re used flat. Plate tortilla flat; add a small amount of cheese and onions, and then tb sauce toward center. Top / coated tortilla. Add cheese, onions and sauce. I usually stack them four deep, and add cheese, chilies, sauce, and onions on top. Cover then micro 4.5 min (one minute for each tortilla in the stack, plus 30 seconds); they come out perfectly cooked.