schneich

i would suggest you folks try to do a turkey "galantine" which is basically a totally "deboned but still in one piece" bird biggest advantage is that you loose most of the "volume" and it therefor is easier to handle while frying and gain a nice flavor transfusion from the stuffing to the meat, last not least you cant fuckup the carving since it cuts like a big sausage... the "god of technique" jaques pepin shows the how to on www.allfood.com i do this to mostly any bird, be it duck, poulet, goose or turkey.... cheers t.

hi, very nice work... but i must say that i never would use the jars that you use (the ones with snap thingy) here in germany we pretty much just use the original "weck" jars as they produce their own vacuum and if the jar is spoiled it shows because the lid is simply no longer fixed... also you can see it by looking at the rubber ring if it points down the lid is closed. i once talked to the weck people and they ensured me that there is no spoilage but one that keeps the lid closed the exeception of the rule stinks that much that you never would use it http://www.weckcanning.com/about_2.htm cheers t.

here comes a nice lil recipe from southern germany... make a deep incision into the wurst´s from one end to the other.. throw em in water and cook until the cut is wide open. discard water take off the peel and cut the wurst´s in small cubes. now put the cubes into a bowl, pour some fine vinegar, fresh onionrings and coarse pepper and voila.. you got yourself a nice bavarian wurstsalad ! + t.

i dont want to be in a position to judge on how german cuisine really is.. i certainly have my doubts on that... even in big cities as cologne you will have a hard time to find a good place 4 dinner... but most "good" regional cuisine chefs (as there ist nothing like a "german" cuisine) have a great tradition to use fresh "season" ingredients and dont try to do asparagus and strawberry in winter... also the ingredients come from the region to keep the miles on the actual product down, which is not only ecological but also qualitywise good... the treatment of humankind is pretty good in germany these days... if you payed attention to your teacher in school you might have noticed that has been so for moren than 50 years.. treatment of human kind is but something that the US really cant impute during the last year... torturing and keeping prisoners in an unhuman way during the iraq war is something the US was blamed even by organisiations like amnesty international.... besides my opinion on your president is that he is not elected correctly and a fucking lunatic too !!! you have never been to germany anyway, and if your opinion is really what you wrote you shouldnt bother us with your attendence... cheers t.

its weird, but its a fact that the only places you can buy crisco in germany are gay shops... (and we aalll know what they do with it ) t.

Who is "you guys?" Were you trying to be funny? If so, I don't get it. you guys = US residents t.

I'll tell you what. YOU use that stuff and take your chances. I'LL choose not to. My mom had a liver transplant -- liver disease is not anything I'd want to risk getting. The FDA has determined that even small amounts of coumarin can be toxic. Why use this crap when you can use real vanilla? iam sorry about your mom... all i said was that small amounts of tonka is NOT toxic.... if you use it in the same way as i do ( like a nutmeg nut) its perfectly ok! it shows that your knowledge as a (hobby?)patissier is quite poor if you refer to tonka as crap. tonka is not only a substitute 4 vanilla but a very nice & intruiging spice, when used properly its gives you a nice mysterial, fruity, scent. a lot of substances we deal with is dangerous when used wrong, or in to large quantities (like my old friend Theophrastus Bombastus von Hohenheim once said "die dosis macht das gift") your "fda" seems to have problems with a lot of stuff : creme fraiche, bitter almonds, pickled garlic.. etc.... i mean comeon... i use bitter almonds in most of my italian coffeecookies... what would i be without creme fraiche.... maybe its sometimes appropriate to question certain things your governmant says or does (including georgy boy) .... t.

bullshit!! tonka beans if used as a spice is no toxic at all if you eat a whole bag of tonkabeans things could be different but if you eat a whole bag of salt it could be too .t.

RTFM t.

sorry but we have to put things right here first! : vanilla essence is artificial and therefor shouldnt be used! to me it tastes just artificial... you might be able to do a nice cake with it, but it will always taste like this entenmann´s stuff... not real! vanilla extract is the real thing... they take the whole beans, mash them and soak them in alcohol, which extracts not only the vanillin but all the Phytochemicals, which makes them taste like real vanilla. the other night i talked to a representative from nielsen massey at the ANUGA show here in cologne and i was able to try some of there new products... its really incredible.. they have a very reasonable priced tahitian vanilla extract... very fruity and flowery... their newest baby is a product which is just like the stuff you scrape out of the bean.. all the smeary stuff with the little dots... very sweet.. very concentrated... all their products are 100% real vanilla, and you can tell if you smell them! thats about as "artificial" as i will get, ever... if i dont have the mo for a few drops of that stuff, i stop baking cause then i also couldnt afford all the rest (butter, nuts, chocolate etc.) cheers t.

another "american thing" plugra butter.. what the hell ??? every normal butter in germany (not the lite stuff obviously) contains 82% fat and you can select from a variety of creamy extra creamy, sour, french butter, salted unsalted etc.... my point is these are ALL real butter´s! no fake shit... i mean comon.. you guys use ass-lubricant (crisco) in cakes and cookies... you guys use fake baconbitz... you guys have milk that is basically white water you guys do this unhealthy complete bullshit of "lowcarb" etc.. etc... etc... thats what i mean with "american thing" cheers t.

hi, this is a fairly good recipe of the original pejing duck forget all the rest and just look at the method itself... oiling before putting to the oven is my little addition... gives a nicer texture... ------------) http://chinesefood.about.com/library/blrecipe208.htm here same thing "boil the fat out"... good lil recipe ------------) http://web.ukonline.co.uk/brucehong/crisppork.html cheers and post sum pics please.. (and invite us 4 dinner) yum! t.

this is very fundamental i think... i think the way adria (and some of his fellow spanish weirdos) cooks marks a totaly new way of "thinking" about food. i had a chat with one guy that eagerly tries to incorporate adrias stuff into his everyday cuisine. in my eyes that doesnt work (w. some exeptions though). it would be like putting michael schumachers racing wheels to your ford fiesta! all i try to do FOR NOW is to understand the way adria works... i dont want to copycat his stuff... whats intriguing with his cuisine is that its like watching the tour de france or a furmula one race... it takes your breath away and gives you kind of a "thrill"! the "air" thing alone is pretty useless by itself, but it helps to understand the nature of things and maybe leads some unique creations on your own cheers t.

if its the natural pectin it should have worked quite well !?!? did u heat ya juice ??? ;-) i did some MARVELOUS air the last days.... milehigh i faked a little with a tiny amount of lecithin though... i found it important to do the immersioning at a quite hot temperature... cheers t.

crisp skin with blowtorch sucks & doesnt work rite.. to do it RIGHT you must poach the duck for 10 mins. in simmering water (not boiling) THEN (very important) you must dry it with a hairdryer until completely dry afterwards the well oiled bird hits the oven at about 180 celsius for 30 mins. per kilo. inbetween basting and piercing the skin is very important! this is the traditional chinese version (tweaked a bit :-) if you want you can go 4 a dunkelbier/canesugar baste in the last 15 mins with the grill ON !!! ;-) cheers t.

man!!! first of all its not "kolsh" its KOELSCH !!!!! second NOONE in cologne likes kueppers, because it sucks (headache beer) third, the best koelsch you can only get here in cologne and its called muehlenkoelsch (second best is reissdorf followed closely by frueh!!) cheers t.

pull out the seeds into sieve, stir with a soup ladle to get the good stuff out (same thing with passionfruit) cheers t.

truly an "american" thread again... talking about fake foods... ts ts ts... if you want to get something good "out" you must put something good "in" nevertheless i use vanilla extract because the beans are fucking expensive. "vanilla extract" is usually made of 100% beans soacked in alcohol (i use the spice island brand which is great) so all you SHOULD avoid is "vanilla essence" for it is artificial !! and go ahead and try tahitian vanilla its REALLY good (very fruity flavour) tahitian is my choice for making my own strong vanilla sugar (recipe on request) cheers t.

folks i have the spanish one... but i need a spanish native to help translate... or we could do a "fund" to pay a translator... i mean really !! the recipes are all on the cd in the book... i could get em out into word... but reallly i want to make sure that iam NOT a cookbookpirate i own the book and just want to start working RITE... cheers t.

exactly... Bicycle your ma man !!! cheers t.

if the thing wont come out we should try to do our own translation.... !!!!!! (you can censor this if you want steve i dont care) i and lotz of other people already payed our 200$ on this one so it would be only fair to get the recipes (which are tough to replicate anyway) i a language one understands... t.

i did a nice rosemary truffle the other day, with mashing some fresh rosmary in a pestle and mortar adding it to the hot milk (of course not boiling anymore) let it steep for 5 - 8 min. (depends on how intense it should get) then strain it into the bowl with the choc. to give things the "extra" kick i roasted little fresh rosemary pieces in peanut oil for a few seconds ( they get a crisp like texture then) put them on kitchen paper for an hour or so to get rid of the oil and then sprinkle them into the yet fluid ganache.. very cute stuff.... cheers t.

sorry jackal.... i also get some foam like you... but that has NOTHING to do with the el bulli stuff have you ever seen the stuff ?? damn... i wish i´d get that video... cheers t.

in the "original" interview they were not talking about carrot but about celery... and now tell me about all the natural soap and lecithin in celery... t.

''I have created something five times lighter than the foams. The new texture that I create is air. In the bathroom there is the bath foam. This is the same texture.'' A few more questions and his discretion dissipated. ''You will be the first journalist to see it,'' he said. He asked Castro to make preparations in the kitchen. ''It is only done with the product, nothing else,'' he explained. ''For example, the carrot is only carrot juice, nothing else.'' thats a quote of the last thread on ferran adrias carrot "air" there were lots of ideas like lecithin, agar, gelatin, eggyolx, etc. but that doesnt come close to whats happening... when i saw a documentary on el bulli ( google 4 : Alchimisten des Geschmacks ) on spiegel-tv they were whipping some stuff with a "esge zauberstab" (immersion blender) the stuff that came out was huge and wobbly, it was pretty high and had LARGE pores... then on guy came on and sucked the whole plate into his mouth as if it was nothing.... so is there ANYONE who has a fucking idea of how to achieve something like it... with lecithin & co. you can only do minor foams that are not that stable BY FAR !!! rite now iam trying to get a copy of the documentary.. if i get it i will post a series of images... to get the ball rolling my first suggestion is (always keep this in minds----) "is only carrot juice, nothing else.'') that he maybe uses somekind of "physical" device which changes the electric charges of some kind which then effects the electrostatic charge somehow.... (iam just guessing here... i have no idea.... maybe there is someone who does... ok iam looking forward to get many theories & stuff cheers torsten from cologne