demiglace
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Posts posted by demiglace
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Yeah, you gotta figure your family feels your kitchen is well-enough equipped when this is the kind of cooking gift you receive. I'm going to set the toaster to medium dark to get the best ghostly effect.
So we'll see your toast on Ebay soon eh?
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7.44 lb, four bone, loin end rib roast. Aged one week.
Rubbed with oil and crushed garlic, and seasoned with Rosemary, Thyme, pepper and lots of kosher salt. Placed in a 200* convection oven (starting internal temperature was 39*). After 3.5 hours it reached 100* and was cooking too fast. I turned oven down to 130* convection. Pulled the roast out at 129* after 5 hours and 10 minutes total time.
No searing was needed.
Perfection.
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I use a big cast iron skillet!
Thanks for the tip Anna N. It worked great!
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I've heard they filmed much more than 14 episodes, going through the four seasons. What we're seeing is really a sampler, and they could show more if they renew the show. I really hope they do, but since the complete 13-episode DVD has already been released, I wonder if it's pretty much over.
I really enjoyed the series..I hope they show more of them. His garden is spectacular.
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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!
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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 like Michael Smith, he's been an inspiration for me over the years. The "Chef at Large" series had some interesting venues - like cooking for the NBA's Toronto Raptors, among others. I'm glad he lost the checkered chef pants and questionable ponytail when he started cooking "At Home". There are too many stand-and-stir shows shot in a studio kitchen, something I don't have. I liked seeing that he really was in his own home on PEI with his own wife and son. Cooking without a recipe is pretty much my modus operandi. And I like his bright jar-riddled pantry.
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
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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.
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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.
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Yes a wonderful man..he will be missed.
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What Canadian shows are on these days?
Checking the FTVC website we've got:
The Heat (I enjoy it when I see it. I grew up in a catering company, so I can relate.)
Food Jammers
Chef at Home
Chef at Large (he's done some interesting episodes)
Eat Shrink and Be Merry
Ricardo and Friends
French Food at Home
The Main
Restaurant Makeover
Thirsty Traveller
Surreal Gourmet & Glutton for Punishment - do we could these as Canadian?
Sugar
Opening Soon
Kitchen Equipped
Just One Bite
I do, Let's Eat!
Fixing Dinner
Fink
I haven't watched a lot of these. There are a few that I can't bring myself to watch - and a couple that I enjoy. Am I missing any?
What happened to Christine Cushing?
She's still on...around 3am..repeats.
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Yes thanks Sandy! I will have to pick some up on my next trip to the States..quite the story..Durkee sauce.
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And an indispensible ingredient in REAL Paminna Cheese.
Was there ANY cheese in that topping as well? I've never tried broiling Durkee's before, but didn't know it would glaze like that. Must be the eggs and xanthan gum.
I googled Paminna Cheese and got referred to a post of yours..on egullet
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I am really enjoying your blog! Umm..what's durkee sauce?
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Oh forgot to mention, yes the name has changed it's called Metro Hop now. Or something like that.
I was wondering where you went!
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another very popular and easy chicken thing, although your seniors might balk at the perceived "foreign" food... I am making this next Thursday for my Community Meal: Salsa Chicken. Bake the chicken on trays, then move to hotel pan inserts. Cover w/ mild salsa and/or chopped tomatoes. Sprinkle w/ grated cheese. Finish baking & hold hot. Serve w/ rice. What the heck, go out on a limb and add some chopped bell peppers and a little cumin to the rice. I might just use some taco seasoning mix from the food rescue place. The last time I served this meal the response was very good.
Romaine hearts are pretty inexpensive around here, and I can also order pre-chopped romaine for $6 a pound from the food service suppliers. Our program sometimes receives donations from the local food bank, including things like tomatoes and ketchup. So, this week I may be using donated items instead of pre-done salsa. We also have been receiving fresh carrots and other root veg from a local rural park initiative. It's so cool. Last Tuesday I went and harvest the carrots we served on Thursday night. The guests seemed interested that I was able to be so engaged. The donations make it possible for me to keep to my $3 per person budget (which also includes napkins, take out containers, iced tea, milk, foil, parchment paper)
I have a thread on this forum which talks about the Community Meal Project I work for. But maybe people have to be members of the forum to access the archives.
You have to sign in on that site but they say great things about your work on Chowtimes.com
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I just saw the Hollywood pizzeria (with "20 flavor combinations!") episode. Groan. I'm done with this show; another last-second epiphany by a cook that the editing showed us was never going to change.
I think I'll try to dig up the original Channel 4 series and (re-)watch those instead.
There was one absolutely brilliant bit of cross-cultural humor though; something that must have slipped past all the Americans involved. Ramsay says, "All of you are going to become great tossers." He was referring to teaching them to fling pizza dough. Maybe.
It was hard not to chuckle at that one.
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I thought that the name was different when I last drove by..but wasn't sure.
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Ok thanks...will have to check it out.
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Did they change the name?
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Sorry about the link guys...should have checked it out more I guess
Breakfast! The most important meal of the day (2004-2011)
in Cooking
Posted
Scotch chips