Verbena-NZ

Sketch shouldn't get a star as it's to inconsistant Some times good....other time rubbish.

NO, Just cut each slice(80grams) with a knife thats been heated slightly to help cut the lobe. Leave the lobes ice cold whilst cutting, this helps keep the edges neat and also with portioning. Don't season the foie gras prior to cooking.use some maldon salt or similar after cooking and try a pinch of medium ground white pepper after cooking as well.If you season prior to cooking then you run the risk of burning the perrer and imparting a slightly bitter taste to it If you take the viens out prior to searing it. IT WELL dissolve and fall apart on you . Remember de-vein if making a terrine, don't if searin or pan frying.

What can you tell me about "The Square" Whats the food like, has it got a web-site and has anyone worked there?? Tell me what you can!

Don't worry..I will be. Should be writting a little more within the next 24 hours

I'll be trying it out tommorow morning Thank you so very much, shame more people here aren't as forward as offering their ideas and links to recipes. Once again THANK YOU

It's a forum, and I asume that means I can post questions. If your going to start getting rude then please either don't look at my post or don't reply I fail to see how your posts help me......I was after a recipe!! Sure there are heaps of recipes out there.............BUT........only a few are great!, Why should I waste my time and money trialing recipes when like minded people here have already got practical, easy, cost effective recipes?? I have a problem and wanted help resolving it!!!, so where is the harm in my question?

Surely someone's done something similar to what I'm looking for.I've only got 5 days left to figure it out.

I've tried several differant recipes and from various differant books. A molton cake is preferable to me.BUT most of all.one that can be held or hold it's liquid center{or appear to anyway} I need to cook it in advance and then "flash" it for no more that 2 minutes before serving it to my guests, BUT still maintain that center.Knowing how hot and how well sugar holds it's heat with fat.......... ...............I can't seem to figure it out

Well I've been working on the idea of doing a fudge type cake with a liquid center.....now this isn't anything new BUT I'm after a recipe that will allow the center to hold{or not carry on cooking} Every one that I've tried to date still carries on cooking. I've even tried putting a seperate center in{ganache} so that it remains liquid. There you go........anyone got or seen anything that'll do what I'm looking for!!

What am I looking for........well Must be able to be plated for dinner party Not take all day{or several days} Be fairly modern ie current flavours Able to stand...not need to be served at and overly exact time after making it.

I'm looking for ideas for a chocolate desert! I'd like something that is quick but still tasty and MUST be more'ish seen anything on line??

try microsoft publisher !!!

Look here. Thank you so very much....you truely are a great person.

?????????????????? anyone

Yes. COOL, have you seen anything on the french chefs jacket designer...or where his Pasis/French store is ??

If anyone has seen anything that meets the spec then please do post

Yeh, I know but over here there just to damn expensive. I was really looking something a little off the wall. Also you arern't THE A Bourdain are you ??{ as in the Chef/Writer are you??}

Has anyone seen a site or store for the chefs jacket designer called Alaine Robineau ?? Or seen any other good chefs jacket retailers and designers?

I don't mean to go on BUT>>>>>>> As a chef here in London{originaly from NZ} I feel passionatly about the quality of the food I produce. Fresh, fresh and still more fresh is the way forward. Quality not quickness

Fresh, fresh and fresh.the only way to go. Any cook that pawns off reheats and such isn't a chef but a jumped up prep cook. When you go to a restaurant your paying for freshly prepaired food not reheats that a monkey could do !!! And if it were at home..make them{or your family} wait for fresh food. Always aim to serve fresh. Keeping things warm doen't do you or your food any favours and really negates the whole point of cooking fresh at home!!! If your prepaired to put in the effort, then others should be able to wait a short while to enjoy the TLC that you've put into THEIR meal. Any person with a problem over this should really consider 1/ why they cook, 2 who they cook for or 3 why bother with fresh food!

Well being a Kiwi I can tell you that it's from the "red deer" and was developed{marketed} under the idea that the gamie taste wasn't needed to enjoy the flavour or taste of the meat. I personally prefur cervena to wild venison as it's more consistant and also has a greater range of cooking otions. look the web site up.well worth it and also it is available in Canada.

Venison ....tasteless...without hanging.... Explain Cervena to me then ????

I was wondering about these. I figure that the pan last night must have been at 600* F or higher. Can silicone gloves handle those temps? I bought one of these over the weekend! They are amazing and I'm sorry I didn't buy more than one. I am definitely going out to get more and will be throwing away my "cloth" mitts as the 600-degree thing is no problem! Where can I get these gloves??

I personally like my custom made Steve Wheelers ! NOTHING compares to custom made!!!!!!!!!!!! When there made for your hands.they truely fit like a glove.