[Chocolate Mousse: Recipes, Questions]

So, as you guys are on the subject, may I ask a chocolate mousse related question?

I saw a demo today using the italian merengue method (egg whites and sugar on bain marie, then whipped, folded into melted chocolate and butter). I think this is the original classic of the classics version. But when I tried it I thought it was almost, erm... chewy, I think from the merengue. And it wasn't as light and fluffy as the ones made predominantly with whipped cream (not sure of the name... one of the 37 types listed above... ).

So, I guess my question (questions) is (are): what do you guys think of the italian merengue method and which method results in the best chocolate mousse?

[The Supreme eG Pastry and Baking Challenge (Round 1)]

Wow, well done! It's beautiful!

["Independent" Restaurant Reviews?]

I wouldn't say Veja is exactly an independant reviewer. It's a magazine, as is Gula, - they're both a bit biased.

I don't know of any independent websites, but I'd suggest looking at the orkut forums,- there's one for rio and one for sp, and one for every other major city I suppose.

Here's the link for the rio forum which I moderate:

http://www.orkut.com/Community.aspx?cmm=175047

Here's the link for the são paulo forum:

http://www.orkut.com/Community.aspx?cmm=3305707

They're both in portuguese, but I'm sure if you post in english you'd get a few replies.

PS. The general consensus is that Gero is very, very good.

[One-Armed Mirepoix]

JJ,

I also bookmarked your site, - its great! The recipes are beautiful! Well done putting together such a wonderful collection.

Patricia

[Wild Mushrooms]

Ummmm... I desperately want to bite into a juicy, breaded hot porcini! That sounds amazing!

Mushrooms are so brilliant. You guys are very, very lucky to live in places where you can go picking.

[Pasta Salad for Father's Day]

I have a really good dead simple recipe that I picked up in Italy. It's important to use the freshest, lovliest ingredients.

Tomatoes, just the flesh (peeled and de-seeded), cut into cubes

Basil

Mozzarella cheese, cut into cubes

Parmegiano, grated

Ricotta

Olive oil, the best you can get

Garlic clove (peeled but whole, just slightly crushed with a knife)

You basically mix these and allow to marinate for a while, all uncooked. The flavours mingle and ummm... its lovely. Season only just before serving, otherwise the salt drains the juice from the tomatoes.

When I had it, the pasta was kind of wagon wheel shaped, but I think most would be ok.

I agree with the mizducky about whole wheat being too rough for a salad. I think a smoother texture would be better, for this one anyway.

[Libations for a pregnant guest]

In Amuse Bouche (Rick Tramonto) there's a whole section dedicated to the most fantastic non-alcoholic drinks. For example:

Passion fruit juice with lemon balm,

honeydew melons with pink peppercorns,

celery-pear juice,

tangerine and sage,

apple and rosemary

...

Most are made with a juicer though, and.. pairing them with food might be hard. I hope you fnd them inspiring nonetheless!

[cookbooks with pictures]

Amuse Bouche has good pictures too, very inspiring.

[All About Magnetic chocolate molds]

This is probably going to sound very stupid (...), but could you say more about the "magnetic" mold? Why is it magnetic?

[Cachaça]

I don't know how good it is, but there recently appeared on the market a cachaça called SAGATIBA. It's the cachaça equivalent of smirnoff vodka, ie: commercial. It's selling really well in brazil, but it's not 'traditional' by any means.

[Best Sandwiches Around the World]

Spicy chicken salad with baba ganoush, marinated olives and yogurt, wrapped in a hot hobbs bread, at the Nile Valley in Edinburgh.

Mmmm....yum. Best sandwich ever. Actually

[Leche Quemada]

It's essentially a dark dulce de leche, right? you could try searching for recipes on that, but the ingredients are the same.

I think just the amount of time time you heat/boil and the temperature you heat at, as well as the way you're stirring may be the key.

[How to make a sandwich]

What I don't understand is why spread your preferred spread on only one slice?  I've seen that elsewhere and I don't get it.  Why have a dry slice on your sandwich? 

←

I second this! Why have a dry slice?!!

[Things to do with avocados when you're dead]

Once a friend of mine served it in a caprese style salad, tomatoes, mozzarela, basil, olive oil, salt and slices of avocado. that was good.

That sounds really boring. I've just realised that I too have little knowledge of interesting uses for avocado. I think guacamole is as good as it gets.

[Truffles for Dessert]

This raises another question, can chocolate presented in this fashion actually be regarded as dessert ?

←

Good point! Shouldn't it be served with/after coffee as a petit four?

(By the way, I also think they should be eaten with your hands..!)

[Recommendations for Glasgow and Edinburgh]

I lived in Edinburgh for 4 years and my favourite restaurant there was Fisher's by the Shore in Leith. There is a Fisher's in the city, which is in New Town, and is really trendy and cool, but the food is nowhere near as good as the one in Leith.

Highly Recomended!

[Herb butters]

How about using crustaceans? You could try making a langoustine butter. That would be lovely on a milanese risotto!

[Julia Child - Sugar in Vinaigrette]

In her book "Mastering the Art of French Cooking", Julia Child says that using sugar in a vinaigrette is "heresy". Do others agree?

I am currently working with a chef who uses the 3:1 olive oil and vinegar, salt, pepper and sugar and it creates a great vinaigrette. I guess I am wondering what Julia's train of thought was... Am I missing something?

Also, do you guys throw it out after a couple of day? She implies the vinaigrette goes rancid, but I've never tasted a difference, especially with sauces that include mustard, herbs etc.

[Colorful flavorful wraps enhance sushi]

I've also seen thin cucumber slices being used as wraps, and also very thin slices of carrot.They both look beautiful, but I imagine the carrot ones must be a nightmare to work with. How flexible can they be?

I'd love to try the omelet ones!

[Shiner chocolates?]

Could it just be a temperature thing? I'm no expert on the science of it, but I have tried and tested tempering just for the sake of the shine, and that works. I'm not sure if there's a connection, but there could be...

[My first tart attempt]

Wow, those look beautiful!

Mmmm....

[Worst mistake you ever made while cooking]

This is still so embarassing I can't believe I'm sharing...!

I once made a massive batch of individual quiches, at a french restaurant I worked at. They looked absolutely beautiful as they went into the oven- quiche lorraine, mushroom, brocoli and blue cheese, roasted pepper and parmesan... mmmm

Only problem was, they wouldn't set. After about an hour and a half, I was really concerned and went to speak to the chef. He just looked at me with a smile and said: "Did you put eggs in the batter?"

I think it did make me a better chef, that was about 2 years ago and I haven't made a stupid mistake like that since.

So stupid... I just kick myself when I think about it.

[Absurdly, stupidly basic cooking questions (Part 1)]

I've heard of folks being able to press on the steak and know its doneness.  What's the trick?

This will explain the finger test for meat doneness.

Hope it helps!

xxx

[What is the white substance oozes out of salmon?]

Here's an interesting article on cooking fish and how fish muscle and collagen are transformed during the process: click

←

Wow, that's a great site. Thanks!

[Edinburgh Recommendations]

I lived in Edinburgh for a few years, and my favourite has to be "Fishers on the Shore", in Leith, which serves the most delicious seafood. Once I ate Queenies with Champagne Hollandaise, and I honestly think it wa sthe best dish I ever ate in my life. Absolutely deliscious.

Ther's also a sudanese restaurant called the "Nile Valley Cafe", (although it's a restaurant and not a Cafe). It's near the University area, near Kalpna, that a few people mentioned. Lunch is great, they have the most amazing wraps. Try the aubergines, or the spicy chicken and baba ghanoush. Ummm... But dinner is excelent too. It's quite inexpensive for the quality of food, which 8is exceptional. But don't expect particularly good service, or atmosphere. The magic there is totally in the food.

The best inian is just across from Kalpna, on Nicholson Square. It's called "Kebab Mahal", and it looks like greasy a kebab joint. In fact, it serves the most traditional indian cooking in Edinburgh, absolutelt delicious.

The last place I'd recomend is called "La Bagatelle". It's a small french restaurant, on Brougham Street. The food is lovely, the Chef is great, and they have a fantastic wine list. has anyone been to any of these?