ermintrude
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Everything posted by ermintrude
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Shocking.
We now have a law where giving someone a bunch of flowers could get you 7 years for supply of materials that had a psychoactive effect. E.g. it made someone happy.
And Sylar Majesticoon is not going to like it that Catnip is now technically illegal too.
Interestingly this leads to a situation were if someone was sold talcum power instead of the cocaine they expected and it made them angry. The person selling it could be done for supply in exactly the same way as if they had supplied cocaine and also done for another charge of fraud! -
Had the Rolled pig's spleen at St John on the Bar Menu and very nice it was too.
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Welcome, to egullet from a fellow Londoner.
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I did a trial with some stewing steak, one I did nothing with,the other I used the jaccard on then cooked both sous viide at 60C for 4 hours with a small of gorgonzola in each bag, the jaccarded steak was preferable and softer than the non jaccarded steak. Interestingly the small amount, and I mean a smear, of blue cheese really brought out the beef flavor and was eaten even by a guest who will not eat any form of cheese.
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Could they have used one of these on the meat?
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You can believe a lot of wacky things that are only incidentally about cooking and still be a great cook. Eric Ripert for example, believes that menstruating women can't make mayonnaise without it breaking. Interesting, a friend of mine who is a female head chef, told me she can't make mayonnaise at that time of the month. I'd never heard of Eric Ripert comment before.
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I've always followed what my grandmother said, eat a bit of everything and not to much of anything.
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Here's a clasic recipie http://www.bbc.co.uk/food/recipes/egg_custard_tarts_15352
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A good pepermill could be an option such as http://www.unicornmills.com/ the mini mill around $20
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Pollen Street Social is a favourite of mine
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The lid on the SousVideSupreme is light and easy to move, there is also a pad that sits on top for insulation.
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Some tips from the BBC http://www.bbc.co.uk/news/magazine-21235195
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Baked goods for sale at a Medevial Times suggestions please
ermintrude replied to a topic in Pastry & Baking
If you can find a copy of this program http://www.bbc.co.uk/programmes/b00lfft2 somewhere you might get some ideas (it's also quite funny) -
Baked goods for sale at a Medevial Times suggestions please
ermintrude replied to a topic in Pastry & Baking
How about old english lardy cakes http://www.bbc.co.uk/food/recipes/lardy_cakes_15603 totally delicious -
Lardy cakes Yum http://www.bbc.co.uk/food/recipes/lardy_cakes_15603
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Yes - The meat in cooked frozen lobsters I've found tends to be a bit mushy or rubbery but the shells are great for lobster bisque. And in that context the meat is not so bad for garnish if sliced.
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Also The Vegetarian Option by SImon Hopkinson it's not really a vegetarian cook book though as there is a recipe for chicken stock in there, but more dishes to show off vegetables at there best.
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I don't understand what the problem is, "some of the original air could be trapped inside" makes no difference if the temperature and the pressure is there it's working.
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Online sources for truffles and Sardinian Bottarga...
ermintrude replied to a topic in Kitchen Consumer
If your based in the UK http://www.thefishsociety.co.uk/fish-detail_Bottarga_b_249_0_7.html http://www.trufflehunter.co.uk/
