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    • Post in Beef Wellington Novice
      Round one! Need tweaking on the pastry wrapping, etc, but the meat was perfect! Used combination of Gordon Ramsay's and Tyler Florence recipes...
      I used a 3 lb tenderloin, middle section.
      I left the tenderloin in the fridge uncovered for 2 days, then wrapped it tightly in Saran for another day to make the nice form.
      Early this afternoon, I seasoned it then roasted it in the 400F oven for 15 minutes. Cooled in the fridge for an hour or so while I prepared the mushroom duxelles.  2 hours before serving, I covered the tenderloin with the duxelles ( no bacon or prosciutto as we don't care for the flavour on the beef) and the puff pastry. Put it back into the fridge. 45 minutes before eating, I baked the Wellington in a 400F oven for 25 minutes. Rested for 10 minutes, then sliced.
      Eaten with roasted baby taters, steamed green beans and carrots, and green peppercorn gravy.
      Son and family came up to help eat the supper. Had to laugh at our 6-year-old granddaughter who said, "Gramma! The bread just breaks into little crispy bits in my mouth!"
        • Delicious
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    • Post in The Fruitcake Topic
      I cheated and bought a few. I often will buy whoever is said to be the best. Here's the Bien Fait and Robert Lambert.
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    • Post in Chocdoc Susses out Seattle
      chickory salad

      Black sesame noodles

      geoduck fried rice 
        • Like
    • Post in Lunch! What'd ya have? (2018)
      Austria meets Scotland.

      All from leftover bits (save for the cresses).

      Based on the original dish mac and cheese from Switzerland "alpine macaroni".

      Apple compote alongside, the way it is served at the source.

      I used Comté.

      A big "fry-up". Potato puffs.

      Smoked herring, hot-smoked salmon bellies, fried assorted fresh roe.

      Made the apple sauce myself, always. Grated horseradish in the crème fraîche.
        • Delicious
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    • eG Cook-Off 76: Consider the Schnitzel
      Consider, if you will, the Schnitzel.  The national treasure of Austria, the word Schnitzel is a diminutive of the word “sniz” or “slice.”  A piece of meat, pounded thin, then coated in bread crumbs and fried.  Traditionally served simply with slices of fresh lemon, a sprinkle of paprika and maybe a leaf or two of parsley.
      Dating back to about 1845, the most famous of the schnitzels is the Wienerschnitzel (the Swiss break it into two words-Wiener Schnitzel), always made with veal.  But the Wienerschnitzel we are discussing must not, in any way, be confused with the fast food chain "Der Wienerschnitzel", founded in California in 1971, and to this day selling "wieners" - a.k.a. hot dogs - under a pseudo-Austrian affectation.
      Opened in 1905 by Johann Figlmüller in the heart of Vienna, restaurant Figlmüller Wollzeile has been known as the “Home of the Schnitzel.”  Serving massive portions of schnitzel draped over plates and served with a side of Austrian potato salad.
      Schnitzel isn’t always made with pork.  Nor is it always breaded and fried as we know it.  Take the Walliser Schnitzel for example.  A pork escalope with a pocket stuffed with dried apricots sautéed in white wine with ham, parsley, cheese and almonds.  The Walliser schnitzel is brushed with a tangy mustard but never coated in breadcrumbs and fried in sauté pan in a shallow pool of butter.
      If you’ve ever trekked through the cities, towns and fairs that dot the state of Iowa, you’ve surely come across the beloved tenderloin sandwich.  A large slab of thin pork, dipped, breaded and fried, then placed between a bun that covers literally a few inches of the beast.  A Schnitzel sandwich if you will.  Served dry, with mayonnaise, maybe a few dill pickle slices and you're tasting a slice of America's heartland. 
      Tradition tells one that Schnitzel can also be made with mutton, chicken, pork, beef, turkey or reindeer.  Today one could stretch the idea of the protein to include a “Tofu Schnitzel” perhaps topped with a spiced mixture of lentils and harissa.   I happen to live in the Pacific Northwest where it is common for hunters to craft a schnitzel from venison or elk, the perfect treatment for lean wild game that doesn’t need more than a kiss of the hot skillet to get crispy.
      Now the dip and fry are constant points of the schnitzel debate.  Dipped in flour, then egg, then bread crumbs is the primary technique.  Or is that egg mixed with milk, or condensed milk?  Is it a double-dip in the flour and egg?  And do we use fresh bread crumbs, panko or bread crumbs with parmesan? Wouldn’t pork lard be the best fat for frying a pork schnitzel?  Or do we use butter, shortening, canola, vegetable or olive oil?
      As you can see we have some work to do here.  Welcome to eG Cook-Off #76 and Consider the Schnitzel. (See the complete eG Cook-Off Index here.)
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      • 218 replies