itch22

I'll certainly try to make it, but I don't know what I'll be able to offer in assisting any kind of welcome party.

OK crème anglaise is milk and egg. What flavouring is authentic? At what point does the definition of the product end? ← I guess what I mean is, you can do what you want but why not give it a new name? I once had a pasta dish with a sauce of pancetta, black pepper, parmesan, cream, saffron, and egg yolks. The person who made it said it was inspired from carbonara, but since it contained saffron and cream she instead called it Vermicelli allo Zafferano. Here we have a variation of carbonara, but without calling it a carbonara.

There is a scene in Apocolypse Now, where the saucier was describing his first day of training in the Navy. He descibes beautifully marbled racks of ribs, and then breaks into tears as he recalls how they began boiling them and confesses at that moment he wanted to quit the navy. Enough said.

I agree with albiston. To use a more basic of an example than carbonara, I'll use crème anglaise. It is a custard of milk and egg. You can make it with chicken liver and bananas if you want, all th epower to you, but don't call it crème anglaise.

Has anyone been here? The Cook's Place

After a friend received a $100 gift certificate for Williams Sonoma, and found all that it could get him was a cutting board, I've avoided the place. I am looking to get professional grade equipment, or where that is too expensive such as a $1500 espresso machine, at least good quality equipment. There is no place in Kingston I like. The Dansk outlet has very poor selection, and Cooke's stuff is poor quality. They wanted $75.00 for a blow torch that functions no better than a lighter. I prefer my Canadian Tire blow torch.

Where can one buy good, even professional, culinary equipment? Burr grinders? Foodmills? Chef whites? Conical sieves? Also, does anyone know if a website other than GoldasKitchen.com, that sells good and/or professional kitchen/culinary equipment and delivers to Canada?

I seem to remember the old cheddar at Cook's being quite good and no too expensive. ← Really? I find Cook's to be expensive, at least for most items they sell. There is a Cook's near here as well as the two in Kingston. The drive to the St. Lawernce Market is worth avoiding Cook's.

I thought guanciale was leaner, since it is from the jowls and not the belly.

I didn't think you were being snotty, but I did take it seriously. I thought I was about to get some wisdom concerning which pancetta to use for which dish. I've also seen speck listed as a type of pancetta, but speck is German bacon right?

I am no expert on pancetta, but I have read in places that there are over 20 types of pancetta. Some of these include "smoked pancetta", but pancetta isn't supposed to be smoked (traditionally) as I understand it. However, if you accept "smoked pancetta" as true pancetta, I prefer the unsmoked. As far as the different types of "unsmoked pancetta" go, I have little preference because I have little experience.

I once nearly cut off the end of my thumb. As the flesh began to turn grey I asked my doctor if I should cut the hanging chunk off, he said super glue it back on and it'll revive itself. So it did! Ever since, I swear by super glue in the first aid kit. It also works really well on my wife's heels when they split due to dry cracking. EDIT: Don't forget duct tape. Used it to patch up leg wounds in football.

I refuse to accept anything other then pancetta. Sorry.

My wife is very picky. The only meat she'll eat is beef (well done), pork (well done), and boneless, skinless chicken breasts (very well done). I also have to do all the grocery shopping as she seemingly refuses to learn the differences between heavy cream and double cream, Parmigiano Romano and Grana Padano, etc...

I really enjoy this pasta sauce, and was wondering how others prepair it. Parmigiano Romano vs. Grana Padano? Egg Yolks vs. Whole Eggs? Shallots vs. Onions? I use shallots, Grana Padano (prefering to save the Parmigiano Romano to be eaten fresh or as a garnish on food), and whole eggs.

This is probably due to the mass over production by French wineries.

Anyone know a place that sells great cheeses? French, Italian, Swiss, American, any or all of the above?

Tempura.

Yes, I think you are right. I was asking around and a Vietnamese friend's parents told me it is a knock off.

Yes, that is pretty much how I make them too. The 8 hours of simmering leaves the yolks, however, green, and I was wondering if their was a method to produce tea eggs with yellow yolks? I know BondGirl said traiditionally the yolks are green so there maybe no way to achieve the flavour of the traditional tea egg and have a yellow yolk. Thanks for the adive though and your eggs do look delicious.

Those sound good.

I'd like to resurrect this thread. Correct me if I am wrong but... 1. Good Nuoc Mam should read on the label "nhi" or "thuong hang" to denote a high quality, specifically that it is the first "pressing" from the anchovies. 2. For Vietnamese nuoc mam, the label should also read either "Phu Quoc" or "Phan Thiet" which denote it is from one of these two famous nuoc mam producing regions of Vietnam. 3. It should say "25% dam" meaning it contains 25% fish sauce, since poorer brands are usually only 20%. 4. The ingredients should list "ca com" which is a specific breed of anchovies prized for their use in high quality fish sauce, lower quality sauces using a more common anchovy. So if I am right on all of these, here is my question... I recently switched to Royal Crab Brand nuoc mam as it meets all the above criteria, however, it is a product of Thailand. How can it be from Phu Quoc and be a Thai product? Or was it produced in Vietnam but bottled and exported from Thailand? (Edit to add pic.)

It is a very traumatising event. We were simply sharing in each other's pain in attempts to make an emotional and mental recovery. Like a support group!

Does anyone here fancy themself as a master of making tea eggs? I could use some advice. The recipe I have, from the Encyclopedia of Asian Cooking (published by Hermes House) calls for the eggs to be hardcooked in water, cracked all-over, and then simmiered in a mixture of soy sauce, water, star anise, and a few other items I cannot recall (here at work). The problem with this is, even though the eggs are only simmered and not boild the second time around, the yolk turns green from being overcooked. Do the flavours penetrate the egg if the liquid is not hot? Any alternative methods for making beautiful looking, and great tasting, tea eggs?

About time. Now if we can get this to carry over to high schools.