silverbrow

Thankfully I've just read this post on Keller's BB. I was planning on making it for dinner a week on Saturday but it looks like I need to start planning, and cooking, now. Has anyone with expereince of making it, any top tips for what to do or not do, or is it sufficient to carefully follow the recipe in the book and learn the lessons of others on this thread?

Doug Many thanks for coming in here. I know that Steven felt this was a hostile environment for you to come into, so I'm sure we're all pleased that you felt comfortable enough to post. Steven also felt that no-one had actually asked any questions for you to answer so here are a couple, both in relation to the book and more generally: *What were your best moments at French Laundry? *Do you think it was the right move, career-wise, to go to TFL? *Given that slapping someone's hand isn't the end of the world, do you think some of the negativity around your book is unwarranted? *What is the ethos behind Country? What type of environment will the restaurant be, what sort of food will you be serving? *What were the different characteristics of working with Ducasse and Keller? Which did you feel you gained more from? Many thanks again for posting here.

Just in the process of IMing at the moment, as per your suggestion, to see if he'll engage on here.

Fat Guy, I was merely suggesting that along with a long list of other chefs who have done Q&As, he might be willing to as well. I suggested you as the point of contact as you'd already stated up-thread that he was a friend of yours. The reason he might want to do it is because there is a lot of interest in him (just look at how many people have viewed this thread). Yes, some of the posts do question him, you yourself say that his and all autobiographies are self-serving to an extent, but there are a lot of people who think he's a great chef with some fascinating experiences. He might want to come on here because basically there are a lot of people who are interested to hear from him and a lot of people on this site who enjoy getting the pros point of view. Which is why this site is so fantastic. Where else would a random John Smith like me be able to comment on the same thread as Anthony Bourdain? As such, there is plenty for him to respond to. If you/he feels that because not everyone has taken a wholly positive attitude, it's not worth engaging, then it's a real shame.

Any chance of the recipe for the apple challah - sounds interesting. Also, I'm surprised that Disraeli went to such effort on RH. Given that he was baptised at about the age of 4 and spent most of his career doing his best to steer clear of his Jewish roots - his father totally turned his back on the religion - it's impressive he (or at least his chef)expended so much effort on RH.

For clarity, I was not trying to set the hares running with innuendo. I had read elsewhere that Psaltis had been fired from TFL but that his book makes no reference to it and instead the book his heavily critical of Keller and TFL. If this is true, his TFL chapter could well come across as sour grapes, rather than a reasoned assessment. I was trying to get to the bottom of what actually happened. It's interesting how personally people are taking the book. Steve, given that he's a friend and his brother I believe is your agent, maybe you could convince him / twist his arm into coming onto eG to talk about the book? I know there are excerpts already on the Daily Gullet but it would be good to hear his side of the story. That way, a lot of the issues that seem to be flying around can be addressed head on, it would also add to the long list of high profile industry figures who have contributed to this site.

On another forum I was reading (ie not eG) there has been some mention that this book has skipped over some key moments of Psaltis' professional career and in particular the circumstances under which he left TFL and elsewhere. I haven't read the book, nor do I know much about about Psaltis but how true are these accusations? Is the book, a case of rose tinted glasses or at the very least skipping over relevant issues.

Unfortunately they are neither in my cellar or anywhere else in my ownership. Ok, so the weekend and a bit of digging through recipes has resulted in a total lack of faith in my original menu. I think I might now go for a starter of truffled eggs with liver, rather than the tartare, followed by a light veg soup and then either the lamb or a boeuf bourguignon. So, following the recs up-thread I went into my local Oddbins over the weekend (my independent was shut) and they recommended the following, I'd be interested in any feedback: Wakefield Riesling 2004 Inferi Montelpuciano d'Abruzzo 2000 Chateau des Laurets 2000

Fantastic, many thanks one and all (and feel free to keep the suggestions coming). The dinner's not for a couple of weeks but I want to plan everything, so I will post about it, but don't hold your breath. The wine tasting element is interesting but probably not right for this format. I'm going to shmooz my local vintners and try to get some further ideas there for what I can get my hands on locally. I shall report back and ask for further suggestions sometime next week.

Although no stranger to eG, this is my first venture into the wine forum, largely due to a woeful lack of knowledge. However, I need to call on your expertise for a little bit of help. I've got my new boss coming over for dinner in a few weeks time. He's not the biggest wine pro but knows his stuff and is a keen amateur. So, obviously, I'd like to impress him. Ideally I'd like different wines for each course, I'm currently thinking that my menu is going to look something like this: #1 - tuna tartare on onion marmalade or fish ceviche #2 - chicken soup #3 - roast lamb w/autumn root veg #4 - chocolate tart So your challenge, should you choose to accept it is - what on earth should I be serving? I don't necessarily think that there needs to be different wines between #2 & #3, although am happy to take advice. And obviously, I'm happy with both reds and whites from anywhere. Now for a quick summary of what I like to drink/don't drink and therefore what I might think about serving here goes: Reds: Paulliac St Julien Barolo Whites: Chenin Blanc - Vouvrays Pouilly Fuisse NOT oaky Chardonnays As you will see, not overly adventurous (that's not to say I'm not willing to be), but I know when I look at a wine list what I like. I'd really appreciate help in pairing up my meal with wines. My budget is for bottles up to £20 each, ideally I'd like to spend less. What I'd really appreciate as well as your recommendations is an explanation of why you're recommending them - what is it about that wine/grape that makes it the right choice. I'm trying to improve my wine knoweldge so all and any advice is really helpful. Also, as an aside, apart from scouring here, are there any particularly good books to buy. I've heard that Jancis Robinson's Wine Courseis supposed to be good, but I'd appreciate your views. Many thanks

The ceviche I like and think I might borrow that for our first course. Soup will be kreplach in the broth. Main course is sorted but dessert is causing me a bit of a nightmare. I don't fancy the trad honey cake or compote. Maybe a fig tart? But is it going to be any good without butter? Maybe something with plums? Any ideas for something seasonal but not necessarily traditional?

It would be a damn shame if they were to shut their shops. The Marylebone High St one in particular is always busy - although it's hard to know just how well it does. Their shops are good for browsing, or buying that rare Japapnese knife. Personally, however, I reckon Selfridges kitchen dept is the best. John Lewis has gone seriously downhill.

Pan, my understanding is slightly different. Usually with Jewish high holy days an extra day is celebrated in the diaspora because of uncertainties over when the holiday is exactly. Therefore in Israel there is only one seder night, and one night of Yom Tov at the end of the festival, whereas in the diaspora there are two of each. The exception to this rule is RH where two days are celebrated in Israel and in the diaspora. (Yom Kippur is also an exception where one day is observed in both Israel and the Diaspora). There are some religious movements that only celebrate one day RH - the reform and liberal in the UK for example. I shall not enter the minefield here whether they are right or wrong to do so. I also thought that the reason one ate new season fruits was to reflect the start of the new year and the wiping clean of the slate with the end of the old one.

Does anyone know anything about Peploes in Dublin? I'm going there next week and can't find much about it on the web.

I agree, thought the same thing. It seems that he has a very superior view of himself as a critic. The concept that the average paying customer's views are not worth anything is bizarre. Afterall, aren't the reviews supposed to be read by the average paying customer who on the basis of said review decides whether to eat there or not?

This article from today's Guardian reports that London's chefs are worried about the impact that www.london-eating.co.uk is having on their business. Slightly strangely, the article goes on to detail how few chefs are concerned, or is it merely a case of them feigning indifference?

Many thanks for that. Divina, would you be willing to divulge your recipe for your non-traditional recipe and/or the apple sauce-like version?

I've been committing the ultimate faux pas by serving up bollito misto without any mostarda di frutta and I want to rectify that. However, I have a few issues. First, I can't find mostarda anywhere so I'd like to make it. Does anyone have any good recipes for it? Also, what actually is the difference, if any, between mostard di frutta and mostarda di cremona frutta? Many thanks

Assuming you'll have a website as well I would try to combine info on the bags with what's on the site. Therefore, put some info on the bag, but not so much that the website becomes obsolete. Try to make sure that that the info on the bag is enough of a teaser that people visit the w/s, where you can then try to sell them even more product. You should also try to make the website as much of an informed resource for your customers as it is a marketing and selling tool for you. What I mean by this is provide links to other small producers/suppliers etc, make sure it's a site people visit regularly so that they can learn more about you and your products and therefore buy more from you.

Growing up at home, there was a lot of salt beef, tongue, red cabbage, honey cake and strudel (esp. for breaking the fast). Very ashkenazi and delicious, not very exciting. I'm slowly but surely updating the salt beef/tongue tradition by serving up a bollito misto, which is perfect for big crowds, can be left to cook for a long period of time and you can chuck in pretty much whatever you want. This year, I may have to add mujadderah to the menu as well - I know it's supposed to be milky but i've a good feeling this will work with the boiled meats and their sour salsas. Thank goodness there were no fishheads. My mum is a great cook but traditionally fish was not her forte. The prospect of fish heads, with gelatinous eyes, eugh.

Fried fish sandwiches: deep fried haddock, preferably in matzo meal, placed between two slices of buttered white bread. Ketchup and mayo to taste. For an exotic version, add chips (fries).

I've had it as a marinade for roast chicken. Not too bad at all.

I'm off to Megeve for the w/e and am interested in any good recs for better value (read: cheaper) restaurants. The impression I get from the threads up-post is that unless you go off to Marc Veyrat and are willing to splash out, the options are not particularly good. Anyway, any recommendations are gratefully received.

Beef sausages Serves 8 as Appetizer. Most recipes for homemade sausages are centred around pork. For those who don't/can't eat pork this is a good alternative. Becuase beef tends to be drier than pork this requires a relatively high fat level. I was advised by Len Poli at http://home.pacbell.net/lpoli/index.htm to work on the basis of at least 30% fat, personally I found even then the sausages were a bit too dry so I upped it a bit, I go for just under 50% of the weight of bola in fat. The onion will also help with moistness. 500 g Bola/beef shoulder 240 g Beef fat 100 g Onion 20 g Salt 2-1/2 g Pepper 1-1/4 g Smoked pepper 1-1/4 g Cumin seed powder Collagen sausage skins as reqd The recipe makes 16 sausages, based on sausages of approx 10cm long. Put the bola and beef fat into the freezer to cool but not freeze. When cold combine chunks of bola and fat and mince. Try to use a proper meat mincer as this will give the desired texture. Finely dice the onion and prepare the seasoning (salt, pepper, smoker pepper and cumin seed powder. Combine onion, seasoning and mince beef and fat in a bowl. It is worth heating a pan and cooking a patty of the mixture for taste. Alter seasoning if required. A word of warning - the minced meat with onion and seasoning will be left to sit in the fridge overnight so the tastes will change slightly. Ideally the mixture should be left in a fridge overnight, at the very least it should be placed in the fridge to cool down before it is stuffed into the sausage skins. To stuff the sausages follow instructions on your mincer/stuffer. When it comes to cooking the sausages place them in a hot pan/griddle/grill and turn the heat down relatively low and cook for a long period of time. Sausages are not steaks that cook quickly. Give them time to cook, don't hurry things. Keywords: Kosher, Intermediate, Beef ( RG1379 )

Beef sausages Serves 8 as Appetizer. Most recipes for homemade sausages are centred around pork. For those who don't/can't eat pork this is a good alternative. Becuase beef tends to be drier than pork this requires a relatively high fat level. I was advised by Len Poli at http://home.pacbell.net/lpoli/index.htm to work on the basis of at least 30% fat, personally I found even then the sausages were a bit too dry so I upped it a bit, I go for just under 50% of the weight of bola in fat. The onion will also help with moistness. 500 g Bola/beef shoulder 240 g Beef fat 100 g Onion 20 g Salt 2-1/2 g Pepper 1-1/4 g Smoked pepper 1-1/4 g Cumin seed powder Collagen sausage skins as reqd The recipe makes 16 sausages, based on sausages of approx 10cm long. Put the bola and beef fat into the freezer to cool but not freeze. When cold combine chunks of bola and fat and mince. Try to use a proper meat mincer as this will give the desired texture. Finely dice the onion and prepare the seasoning (salt, pepper, smoker pepper and cumin seed powder. Combine onion, seasoning and mince beef and fat in a bowl. It is worth heating a pan and cooking a patty of the mixture for taste. Alter seasoning if required. A word of warning - the minced meat with onion and seasoning will be left to sit in the fridge overnight so the tastes will change slightly. Ideally the mixture should be left in a fridge overnight, at the very least it should be placed in the fridge to cool down before it is stuffed into the sausage skins. To stuff the sausages follow instructions on your mincer/stuffer. When it comes to cooking the sausages place them in a hot pan/griddle/grill and turn the heat down relatively low and cook for a long period of time. Sausages are not steaks that cook quickly. Give them time to cook, don't hurry things. Keywords: Kosher, Intermediate, Beef ( RG1379 )