ulterior epicure

whaooo, didn't mean to spark such a repulsive reaction... sorry. i was merely pointing out (perhaps unsuccessfully) that people have been doing sous vide for centuries, and i guess i just don't see the novelty of it - except, i guess, that we've invented plastic which mitigates the "unseemly" elements of using bladders that you have so articulately enumerated... yes, these are all great advantages, but don't really justify why they are *featured* at restaurants with hefty price tag... again, another appreciable advantage of sous vides - but i have yet to see a restaurant offer a tough cut of meat sous vides... my point exactly, so why the hype by top-end chefs? right... that's what i'm trying to figure out... is this just en vogue at the moment? is that all there is to it?? u.e.

Yikes, I didn't realize that I was revealing such high levels of ignorance. Can of worms, or not, I posted the question because I truly wish to appreciate the insight of fellow eGulleters... I sincerely wish to appreciate sous vides. U.E.

...sigh... (with a growling stomach)... u.e.

Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation... Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant... U.E.

You all are making me hungry! Pinnekjøtt are fabulous! But finding a purveyor state-side is difficult... U.E.

One slight edit to this: the coffee and mignardises cost something like 10 Euros extra... but, still a good value all-in-all. I see you're listed in Austria - if so, GO GO GO to Obauer in Werfen. U.E.

With these portion sizes, I find it laughable that you could have left anything! It must have been truly distasteful... Sorry you had such a bad experience - if this is the norm, then I'm glad I escaped a similar fate when I didn't make it on my latest trip to Paris.... eagerly await your Le Pre Catalan report! Hope it fairs (much) better! U.E. P.S. Will agree with your raves on Carre des Feuillants!

sorry, i'm showing my true ignorance about confectionary... if i melt hard chocolate, will it re-harden after it cools? ie., if i melt hard chocolate and dip the meringue in and let it sit, will it harden into a shell? or do i have to add something (like cream/butter) to the chocolate while it melts to get the hardened shell? i've have a few experiences where melted chocolates don't properly re-harden and stay "gooey." i know, i'm hopeless - please be patient with my very "green" self... i fancy myself an excellent cook, just not an experienced confectioner... yet? u.e. EDIT: word usage.

Sorry all, I've been in Strasbourg for the last week and seriously neglecting all of your wonderful discussions. In brief: I'm going to Istanbul next week and need some really good restaurant recommendations. Nothing fancy (but not hole-in-the wall either - unless it's really that great). But, I do want to focus on really quality local cuisine. Also, I've been reading up on the Turkish culinary traditions and am quite frightened by the ubiquitousness of eggplant - which I am highly allergic to (though I love... sigh)... how can I ask (in Turkish) whether a dish includes eggplant? I know the word for eggplant in Turkish, but I also realize that there are a number of dishes that don't have the word in its name... also, how do I say "allergic" in Turkish. Any food tips would be highly appreciated... as I am on vacation, I will not have a kitchen - so restaurants or prepared foods are my focus. Cheers. U.E.

Wow! How timely - I just got back from the local Hogvliet (Dutch supermarket) and saw the Negerzoenen - marketed both under the brand names Dickmann's as well as the euphamistic "Angel Kisses" - although Negerzoenen was prominently stamped across the top of the box - how funny is that! Well, now I fee like a fool for having carried two boxes carefully back from Strasbourg on the train when I could EASILY have bought them here in the Netherlands! U.E.

Mette. This is great - this is exactly what I'm looking for (though the tetes de negres I had were about five times as big as those pictured in your recipe link Especially, thanks for answering my initial question - how to dip the whole thing without the meringue falling off! But, I suppose they stick to the wafer/marzipan base if you pipe them on directly? As for tempered chocolates, can anyone give me a link or brief explanation between liquid chocolates? I know there's a differece between chocolates that will harden and those that will stay wet when cool... how do I make the type that will harden into a shell around the meringue? I suppose I need to read the recipe! U.E.

i could have sworn they had always been called something italian... thanks everybody! cheers. u.e.

I haven't figured out how to get pictures into the posting (if anyone can help me, please do!). You can see a photo of them here. They're the dark tall cakes in the middle of the rows.

UPDATE: I finally posted my review of lunch at Oud Sluis.

Sorry, I'm usually the exact opposite - would rather skip dessert and have more veggies... That being said, I am a sucker for ice cream. Although I have yet to find somewhere that doles out gelatos like the gelateries in Italy or Argentina, I have found a pleasant little store in Parkville called "The Sweet Guy." They have a limited, but creative list of light and delightfully creamy "gelatos." I know it's not a dessert in a restaurant, but, if you can hold off after a meal and make your way to Parkville, I think you'll be pleased. (They also have a shelf of truffles). Sweet eats! U.E.

Hey, I'll be headed to K.C. after a sejour abroad in Europe.... Have not heard of Room 39, so it must be relatively new? Thanks for the update and review! U.E.

Hey, I'll be headed to K.C. after a sejour abroad in Europe.... Have not heard of Room 39, so it must be relatively new? Thanks for the update and review! U.E.

ptipois! thanks for the excellent information. since you seem to know what you're talking about, i need some info: 1. do you have a recipe proper for these tetes de choco? 2. what do you mean by uneven cooking? 3. do they in fact involve cooking? 4. do they in fact contain cream/butter? 5. how does one keep the meringues adhered to the wafers when dipping into the ganache? doesn't the warm ganache deflate/ruin the meringues? 6. i LOVED the flavored ones (especially rum raisin and also cinammon) - any idea how to incorporate these elements into the meringue? thanks! u.e.

I just remembered: the woman at the Christmas market said not (insisted - with a wagging finger) to refrigerate them (I asked how long they would keep) - suggesting that there is no cream/butter involved... of course, I'm not that savvy on pastry-making/preservation... am I wrong? U.E.

Hi paulbrussels. Do they sell them in the Netherlands? U.E.

viking. thrilled to hear you had a stupendous time at bon lloc! glad to know it's somewhat consistent! cheers. u.e.

Yes, exactly! It's more like marshmallow cream - but there's no cream or butter?

wait - so clarification... they do contain cream/butter and aren't simply egg whites?

what is "beurre ramolli?"

behemoth. i'm not quite sure it wasn't marshmallow and was hoping for a clarification. your link seemed right - but i'm not as fluent in french as the recipe necessitates... would need a translation to better assess... u.e.