mkayahara

I think this is a good point, as long as it's a conscious decision that's made from the start of the process and not simply the result of an inability to hit the texture you had in mind. (Though I'm sure that's what you meant, Steven.) Plus I don't think a broth-like sauce is fully interchangeable with something a little thicker. Personally, I *hate* broth-like sauces served on a plate that also contains mashed potatoes! And I'm not sure how satisfying it would be on, say, steak. Indeed, it's downright common (maybe even passé) with seafood, isn't it?

Yes, I've used the Prague Powder No. 1 from Stuffers to make some really excellent bacon, so it should be exactly what you're looking for. dougal, when I first read this, I saw "N2O" (as in nitrous oxide), not "No. 2", as in Prague Powder No. 2! For a minute there, I was really confused...

Bryan, When making the carbonated fruit, do you use a whipped cream dispenser with a CO2 charger? Or a soda siphon? I noticed that the instructions for the iSi Thermo Whip say to use cream chargers only, and I don't want to risk damaging it (or even voiding the warranty, if I can help it). Thanks!

Don't you test for pectin by putting fruit puree in alcohol? Could that have been the culprit? In any case, all this talk of prunelle has me intrigued. I'm planning a liquor run across the border into Quebec in the next couple of weeks anyway, so I'll have to grab a bottle of the Vedrenne Prunelle they carry while I'm there. Then, in the interests of "science," I'll try the Elk Cocktail with the prunelle and my homemade damson gin.

Yeah, I get the impression baking powder is usually a mix of a powdered acid like cream of tartar and some kind of base. I only recently found out that baking soda is often called for to neutralize other acidic ingredients so they don't affect the action of the baking powder! I imagine cream of tartar would be useful in that capacity, too, if there were more alkaline foods out there...

Cream of tartar is an acid that's derived from the wine-making process. In my experience, it's mostly used to stabilize whipped egg whites.

I'm bumping this thread because it seems most applicable to my question: I'm hoping to pick up some dipping tools for my partner for Christmas, because he makes chocolate-dipped peanut butter balls every year and every year complains about dipping them. But I'm not sure what kind of tools to get! It looks like my options are a three-piece all-metal set (two-tine fork, three-tine fork and a "swirl," sort of a spiraled coil) or a two-piece wood-handled set (two-tine fork and loop). Does anyone have any thoughts in particular on the relative merits of a "swirl" vs. a loop, and the wood vs. metal handles? Thanks in advance!

I've successfully frozen boudin noir in the past (purchased, not homemade), and I've never poached it after thawing - I just reheated it by frying. So I agree that you should probably poach it before freezing.

I'm sure many of you have seen this, but there was an article on Bourbon in today's New York Times.

Interesting. I made the pate de campagne from the book and had the same experience - the taste of the raw garlic was simply overwhelming, presumably because the target internal temperature of the pate wasn't high enough to kill that "raw garlic" flavour. If I were to make this pate again, I'd definitely saute the garlic first.

I'll take "heritage turkey" over "heirloom tomato" any day! (Uh... from a linguistic standpoint, I mean. From a flavour standpoint, I like both turkeys and tomatoes.)

I'm not sure how much info you have already, but the paleron (aka "raquette," among other names) is definitely a shoulder cut. It's specific to France, not just a French word for a common North American cut (i.e., it's not in the Canadian Food Inspection Agency's guide to beef cuts), so I'm not surprised your butcher is having trouble identifying it, assuming you're in North America. FWIW, I thought I'd seen evidence that it was the same thing as a flatiron steak, but I may be wrong. (Besides which, my butcher doesn't know what a flatiron steak is!) Does this link help? (If you click on the diagram, it gives photos, which might help your butcher...)

I attended a party in Slidell, LA this weekend that was catered by Jacque-Imos's Cafe in New Orleans. They served a Seven Steak Gumbo that was phenominal. ← Indeed, there's a recipe for a phenomenal seven steak gumbo in Chef Paul Prudhomme's Louisiana Kitchen that I just made the other night. I was disappointed to learn that seven steak was a type of steak, and that the gumbo didn't actually have seven types of steak in it! Of course, I didn't actually have any seven steak, so I just substituted blade (chuck) steak, as directed by the recipe.

I'd guess that the Dubonnet Gold might make a good substitute, though I don't know this from experience. Maybe some other members have some thoughts on it?

I've noticed lately that the flavour in my open bottles of vermouth has started to head south, so I think it's time to replace them. However, I feel really bad about simply dumping the remainder of the current bottles. Any suggestions on how to use them up? I frequently cook with dry vermouth, in things like risotto or, well, anything that calls for white wine. But what can you do with sweet vermouth once it's past its prime?

FWIW, hazelnut syrup is a pretty common coffee bar ingredient. ...and now I think I have to go and buy some. I wonder what a Japanese would taste like with hazelnut syrup instead of orgeat?

Yeah, I'll add my voice to the chorus of "insanely jealous." I've been reading Ideas in Food for a while now, and I'm waiting for them to finally open up their own place so I can book a trip! Their approach to food is so fascinating, and their openness on the blog is remarkable and appreciated. It certainly looks like this meal didn't disappoint.

The Regan's No. 6 play very differently in a cocktail than the Fee's do, IMO. I find that there's enough spice in Regan's that they can be overpowering, if not used judiciously. The first time I made a Pegu with them, I wasn't thrilled, either. Similarly, I put them in a Tanqueray No. 10 Martini the other night (call it a 16 Martini? Tanq 10 + ROB 6), and all I could taste was cardamom. Which isn't a bad taste, but it kind of clobbered the other flavours.

Not to mention that you have to pay the producers first-world wages...

I imagine this would certainly be possible, but I can't imagine there's any way it would be cost-effective. When you consider the cost of producing maple syrup in the first place, the idea of taking that and distilling seems like it would be quite prohibitive! Though who knows? Maybe there would be a niche market for it...

And, uh, any word on its availability in Canada?

Yeah, I have a bottle. Even with the 100% rye content, it isn't anything remotely like an American straight rye - its character is still entirely Canadian. Taken on its own terms as a Canadian whisky, I found it quite nice: mellow, sweet, with lots of barrel character and the underlying spiciness that's the brand's house style. For me personally, I find it has a bit too much oak; I prefer the 10-year expression (sold under the label Alberta Springs).

Brix aside, I think there are other factors that affect perceived sweetness, like the bitters. (Sour, too, but that doesn't apply in this case.) I use green Chartreuse in my Widow's Kisses (Widows' Kisses?), and while it's sweet, it's never struck me as being cloying, even all on its own. Benedictine, on the other hand, I find to be cloying unless it's mixed. (Yellow Chartreuse isn't available in Ontario, so I haven't had enough of it to know how sweet it is.) Anyway, I'd be interested to see your results. Let me be the first to bet that the Widow's Kiss is the sweeter of the two!

Isn't a Widow's Kiss made with both of those? It's one of my favourite nightcaps...

Longo's in Etobicoke(GTA) is selling fresh, uncured green olives by the case. Quince are also available there. I see no reason why the other Longo's locations wouldn't have the same produce? ← Thanks! I'll give that a try.