JacobCooks

Meredith, would you mind sharing a little about this tart? It looks amazing! Is the recipe from a book?

A couple of days ago I made some Spaghetti alla Carbonara. Didn't have any pancetta on hand, so used some mortadella instead(so this really isn't Spaghetti alla Carbonara), but it tasted good! edited b/c of photo problem

Thanks for the feedback.

I was looking around Amazon and found this book on Robuchon. Apparently, it's a book on several fundamental ingredients used in Robuchon's cooking. There's two editions, one goes for about 36.00 USD, while the other is over 200.00 USD. Anybody have this book or know why there's such a big price difference?

Most of my cookbooks have some type of stain on them. One thing that happens quite often is when I'm bored I'll take a book off my shelf, and if it happens to be a baking or pastry book, flour will sort of dust my clothes LOL. I also have a spiralpbound notebook where I keep ideas and original recipes, that has to be my messiest book.

Nutella or Butter and Cinnamon Sugar.

Feel the same way as most of the people on this thread. I'm glad Ilan won and can't wait to see what he does in the future.

The citrus prices are up at my local market. Oranges are at $.85 a piece.

Thought I'd add this to the list. "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" by The Culinary Institute of America. I wonder if it's going to be in the textbook format like some of the other C.I.A. books, or in a regular cookbook format.

ALTAF, "The Sweet Spot: Asian Inspired Desserts" is by Pichet Ong, right? I'm looking foward to that one.

I have Gisslen's "Professional Cooking," and I'm always reading it to look back on basic techniques, yet never use the recipes in it. Almost every single recipe makes 12-20 servings, and I haven't had that many people over yet, or have the desire to eat that much LOL.

Thanks for the feedback! So, I'm going to see how a macadamia nut crust works with the pineapple, and I'll be sure to try incorporating some banana in there too. Thanks.

Hey everyone, on New Year's Eve I contributed the Lemon Sabayon Pine Nut from the French Laundry Cookbook to my family's annual get-together. I usually bring a dessert or two (or three, hahaha) to these get-togethers, and lately, I've been nailing them. My uncle asked if I could make him a tart for his birthday, and I said sure. I want to experiment with creating a sort of "spin-off" of the FL tart, but pineapple flavored. I have a juicer, so I could juice the pineapple myself, and use it in place of the lemon juice. I was thinking of serving a rum whipped cream or ice cream on the side, since the two flavors pair well. Also, I don't know if I should use the same crust on this tart. There's about a month from know to his birthday, so I have a while to play around with the idea. Any suggestions on ratios, the crust, or anything else would be greatly appreciated.

Beautiful pictures Moby!

Actually, I got outbid now. There's a few going right now, as well as a few water baths, so I'll have to check those out too. I'm not going to start the new year without getting my hands on one of these!

Hey everyone, I'm bidding on an immersion circulator on ebay right now (lauda), but the seller said that it does not come with the clamp. Has anyone ever been in the same situation? Can you buy just the clamps online? Anybody ever make the clamp themselves? Any feedback would be cool, thanks. P.S. I can't wait to start doing some sous-vide. Just looking at all the threads makes me ache.

Is your Dutch Oven cast iron? If so, is it enameled? If it's enameled, then you don't need to season it, but you should season regular cast iron. I preheat my grill at the hottest temperature, throw my cast iron in just so it's warm enough to melt about 2 tablespoons of solid veg. shortening, which I smear all over the piece with a paper towel. Then, I put the piece back in the grill upside down, lower the temp. to about 500*F and let it go for about an hour. After the hour, turn the grill off and let the piece cool in the grill. You could also do this in your oven set to 500*F, but I find the grill to be alot less messier.