Shalmanese

Yay! a happy ending! *sniff*

Goddamn, this thread is meant to make me less hungry, not more.

Oh, and if you build your site in flash, I will hunt you down and kick you in the crotch... hard! That is all.

Stock thats gone bad will usually smell sour due to the lactic acid from bacteria. If it smells like a winey, yougurty, sour soup, then toss it. However, just because it's not sour doesn't mean it's good either. When giving reccomendations online, people always tend to err on the conservative side. I've seen anything from as low as a day to as much as a week. Personally, I think it can last a bit longer than that but I'm not going to reccomend that you try.

Why would a bernaise sauce contain gluten?

I like cutting in half, scooping out the seeds, brushing to the top with some melted butter, s&p and then roasting them at 350F - 400F for about an hour. At the same time, I stick about 3- 4 large baking potatos in to be roasted as well. After an hour, the flesh is so soft you can just scoop it out and the potatos are the same. The potato skins get fried in duck fat and are a treat for the chef. The other stuff gets thrown into a pot with some caremalised onions, cream, milk and nutmeg. Let come to a simmer and then zap with an immersion blender.

Well, one can certainly try - And here's an attempt to demonstrate some lovingly and diligently prepared cioppino (it tasted good, honest! ) - ← Both of those look mouthwatering to me. A little green on top of your Cioppino and I would order it in a restaurant.

Hey! No fair! Your not allowed to deliberately make food look worse in order to qualify for inclusion into this thread! Although in the interest of full disclosure, since this thread was started, I have, on occasions been disappointed that the awful colour of some of my dishes in real life wern't reproduced accurately on camera which made my dishes too pretty to present in this thread .

Dinner last night: Pan fried salmon with grilled asparagus and shallots on a bed of mashed potato. Topped with some lemon-hollandaise and roasted almonds. Tonight: Summer is finally coming in and we can eat dinner on the balcony and enjoy the sunset providing we start cooking early enough. First course was a ceaser salad with just cos lettuce and croutons. Second course was a shepards pie which had chunks of leg of lamb, simmered in a rich lamb stock for 3 hours, then chilled overnight. Added a mirepoix, red kidney beans, tomato paste, mustard, thyme, white wine, peas and corn. The lamb was meltingly tender and the gravy was like a liquid lamb injection . A shot of the interior: The wine we were drinking for both nights was a New Zealand Sauvignon Blanc. Very crisp and lemony which was perfect for the salmon and salad although not ideal for the pie.

Do the blueberries not absorb some of the alcohol? could you do the same for strawberries or raspberries?

You might want to check out Harris Farm Market. they focus mainly on high quality, fresh produce but they have a gourmet section as well with some occasional excellent finds. They had some local, 2005 vintage olive oil recently which, while not exceptional in quality, had the virtue of being so fresh you could taste the difference in quality week by week. It was about $20 / 750mL and we definately went through that with wild abandon. Their orange juice is excellent too except you have to drink it quick because it freshly squeezed and doesn't contain any preservatives. Some of thier cheeses, while not the absolute highest quality, are very affordable for everyday use. Also, it's worth checking out the Fox studios farmers market. Theres a couple of top notch, australian olive oils there for about $20 /375mL.

The thing about this dish though, is that it's not a braised dish as westerners traditionally think of it. It's more of a boiled dish in the style of corned beef. It is cooked at a brisk simmer that leaves the beef dry and cooked to death. However, because you slice it very thinly across the grain and drizzle some sort of liquid on top, the resultant pieces are very tender and the flavour pentrates very deeply into the meat. As a result, you shouldn't be looking at your traditional braising cuts although shin works well. Instead, what you should be looking for is something very lean with little to no marbling and lots of connective tissue. Eye round and top round work well for this, rump would also be good although I image it would be harder to get in the appropriate shape.

Yes, it looked very much like kohlrabe. BTW: The technical term would be quenching.

Mmm... we made jiaozi last week. It was pork though with a very odd vegtable which we've saw served once in China. It's green, round and smooth. When grated, it's crisp and crunchy in texture although pliable. I don't know the english name. Other favourites are beef & celery and pork & pickled cabbage. The 3 goes thing, apart from stopping the skins from bursting is a traditional way of timing before the invention of stopwatches. Every family in china would have the jiao zie pot and the jiao zie water cup. Since you cook roughly the same amount of jiao zie in roughly the same amount of water over roughly the same flame every time, by continually refining the amount of water in the water cup, you could have the jiao zie come out perfectly done.

Possibly the extra milk protein and lecithin from the SCM?

Mmm... legs of lamb were on special today so I grabbed 3. 2 of them got deboned and cut into meal sized portions with a big handfull of chunks at the end. The bones got slow roasted in the oven and stuck in the pressure cooker to make a phenomenal lamb stock: Tomorrow, the scraps of lamb are going to be cooked slowly in the stock along with some vegtables to form what should be a fantastic shepards pie.

Mr Maw has no preference as to the colour of his chocolate candies?

Has anyone tried doing traditional japanese teppanyaki on a griddle? it seems that would be ideal.

So if the food network is porn, does that mean that open kitchen restuarants are really strip clubs?

<-- Points to location. The Wagyu I get is from our local farmers market. It costs around $30USD per lb and is phenomenally marbled. I've ranted enough on these boards about Kobe vs Wagyu to make that mistake for myself. I think Australia is a lot more scrupulous about the naming than the US.

Some people advocate having a special, unseasoned pan especially for doing blazing hot searing for steaks. If you want to go that route, then you wouldn't have to worry about seasoning.

I just got my copy today! I think I might have the dubious distinction of being the first Australian to get a copy of this book. Paging through it has brought back exactly why I fell in love with classical french food in the first place. Definately on the menu are the Autumn Squash soup and the Garlic soup based on feedback in this thread. I'm going to have to keep an eye out for when ducks go on special!

I don't think Sydney really has any gourmet shops that are not grossly overpriced. The two big ones are the DJ Food Hall and Simon Johnsons. Both are absurdly expensive and cater mainly to yuppie trendseekers IMHO. The main problem is that Australia has simply too small a population and is too far away from everywhere to support any decent gourmet food industry. In terms of markets, Paddys market in the Haymarket is worth checking out for tourists. The produce there is fantastically cheap although the quality is variable. The Fox studios farmers market on every Wednesday and Sunday has a couple of worthwhile stalls scattered among a whole bunch of worthless ones. I think theres another market somewhere where most of the restaurants buy their produce but you have to get there at about 6am and buy by the box.

Not that low, bit a pleasant sizzle instead of turn-the-smoke-alarms-off-and-open-every-window. I can get why you want a high sear if you need the meat very rare in the middle. What I don't get is searing on high and then putting the meat in the oven because the centre isn't done yet.

If your this tired now, you better not disclose your location to egulleteers, otherwise your arms are going to fall off .