demiglace

Scotch chips

and I thought my Jesus on a chimichanga stamp was tackmeister...I was wrong, sorry kids.... ← ← So we'll see your toast on Ebay soon eh?

I use the bottom part of my broiler pan... very, very shallow. ← I use a big cast iron skillet! ← Thanks for the tip Anna N. It worked great!

I really enjoyed the series..I hope they show more of them. His garden is spectacular.

I've really appreciated everyone's imput ..now to decide how to proceed..hmm.

ok..hmm more options. I'm in Canada and we do have rump roast. I'll go check out the meat dept. again..see what's available. I've found the pasties I've had here are very dry. My memories of pasties in England go back to the 70's..so how accurate is my memory?..I loved the taste of beef in England. Well I have time for one more trial run. Thanks guys. Oh and the pic of the side crimped ones was too shiny so I didn't post it..but I liked the look very much!

Now I really feel deceived. That must have been Richard III - the Musical. I hear he beat out Christopher Plummer, and stole his Tony . . . poor bastard. ←

So I did a trial run...turned out ok I think..people liked them. I crimped on the top on some and on the side on others..my crimping needs work I asked the butcher where I could find skirt steak and was told Texas. Hmm a bit too far away so I opted for chuck. Would like a beefier taste though..any thoughts.

I guess you didn't see this thread. "Chef at Home" is on a Set, Does this Bother You? Khadija May 25 2006, 07:22 PM Post #1 Viewers of Canadian Food Network will be familiar with Michael Smith's "Chef at Home." The theme of the show is, obviously, the chef cooking whatever he cooks at home. Unlike a lot of other shows with this format (Christine Cushing: Cook With Me!), the set does not look like a studio; it looks like a real kitchen in a real house. Other parts of the house, the backyard, and the outside of the house are also caught on camera. Throughout the show, the chef's cooking projects are contextualised a lot, in terms of his family life (e.g., the chef makes stew in between cleaning the garage with family; new neighbours move in and are invited for dinner). I always had the sense while watching the show that this was really this guy's house and life, even if he was hamming it up (a lot) for the camera. Then, my partner let me know that I am wrong. He has talked to the producer of the show, and although it is indeed shot in a house, the house does not belong to Michael Smith. The house belongs to some other people, who rent it to the producers of the show. My partner tells me that it would just be too chaotic to have film crews running around in someone's actual house, while they are living there. I know that the kind of deception I am talking about is not a serious moral issue or anything of that nature, but nonetheless I am kind of bothered that the show is not really about the chef at his real home. I'm wondering if the same thing is happening with shows like Giada's and Ina Garten's? Does it matter to anyone else if a tv cook is presented as being at his or her home, but really isn't

Wow thanks for the imput. I wanted traditional because the gentleman is from Cornwall. So NO carrots got it! I will have to think the meat through a little more...I want to do skirt but I wonder if he could manage it..hmmm. I am now considering doing a smaller version..a full sized one might be too big. Crimping..I think I'll wait and see how I do...then claim I did it that way on purpose! Works for me Thank you all.

I want to make a traditional Cornish Pasty for someone in a nursing home. Do I use ground beef or steak or ? I want to surprise him so I can't ask him. Any help would be appreciated.

My SIL's tourtiere has been not so lovingly nicknamed Torture Pie. Every year my brother and the kids choke back the pie ...for traditions sake they say. I think I'll steal Marlene's idea and make mini tourtieres this year.

Yes a wonderful man..he will be missed.

She's still on...around 3am..repeats.

Thank you, looks like Sandy beat me to the durkee sauce. It actually has quite a high carb count, I think like 8 grams per serving, which is probably no more than 2 tbsp. ← Yes thanks Sandy! I will have to pick some up on my next trip to the States..quite the story..Durkee sauce.

I googled Paminna Cheese and got referred to a post of yours..on egullet

I am really enjoying your blog! Umm..what's durkee sauce?

I was wondering where you went!

You have to sign in on that site but they say great things about your work on Chowtimes.com

It was hard not to chuckle at that one.

I thought that the name was different when I last drove by..but wasn't sure.

Ok thanks...will have to check it out.

Did they change the name?

Sorry about the link guys...should have checked it out more I guess