Nayan Gowda

Maybe try the "submit a bottle" function on this website http://blog.cognac-expert.com/contact/

Or the recipe you are following is wrong, and you need to turn down the heat.

I'd get an oven thermometer. Sounds like yours is running too hot.

No links; but, if you want a crisp bottom, you will need to add the batter to a pre-heated pan/baking sheet. Even then, the inside will still go soggy after adding the "toppings"

It's more akin to a Yorkshire Pudding http://en.wikipedia.org/wiki/Yorkshire_pudding Turn down the heat after adding the toppings; that should stop it burning before they are heated through.

They look like mantis shrimp. basquecook - very much enjoying this thread; thank you.

For those of us in the UK, the 2013 Alamos Malbec is available at Majestic (I have no connection with the company). Will try to pick up a bottle tomorrow.

Add in some pul biber (Aleppo Pepper)

If you have a sweet tooth, then try this recipe for Sticky Toffee Pudding

Or perhaps it's actually just a ruse to increase coverage of the product both online and offline that will then enable Kerry Foods to be seen to acquiesce to popular public demand and hence relaunch the product on the shelves to a slightly self-deprecating fanfare (and a minimal publicity spend). Of course, this never, ever happens (for example; it never happened to Heinz Salad Cream, nor BBC 6 Music)

Add duck fat when you cook the choucroute; you may need to add a little water too (depending on how much residual you have after the washing stage) I like to serve it with potatoes steamed, then tossed in butter and parsley (though it's best with potatoes roasted in duck fat). A good Riesling to wash it all down it obligatory.

It would probably be helpful to know where in the world you are

What a fascinating name for a fruit! Thank you so much for blogging Elizabeth; this is a completely new culinary world for me

Why doesn't he talk to some of the well respected restaurant operators in the region eg, Anthony Flynn, Tom van Zeller, Nigel Howarth, Paul Heathcote about wanting to further his front of house career. They are all approachable people and will hopefully be able to offer him some advice

The detailed photos of the "Something Borrowed" cake suggest that it is covered in actual pie crust, not fondant. I would be amazed if fondant could be made to look that blistered and brittle, like real pastry. My bad; I was going by what was written below the photograph. Particularly the part that states: " Here, piecrust is a decorative and delicious fondant on the cake"

You are in this instance. The 'pie-crust' on the original cake found in the link was made out of fondant. Runwestierun was asking about how something similar could be done with using pastry, and hence making a wedding pie. That, I believe, is what we've been answering

Do you have a recipe? Does that pastry keep it's shape ? The whole point of hot water crust pastry is that is does keep it's shape and structural integrity I haven't used it, but Dan Leapard's pastry recipes are usual very reliable http://www.guardian.co.uk/lifeandstyle/2007/nov/24/foodanddrink.baking55

Try hot water crust pastry, which is the traditional pastry for use in hand-raised pies in the UK

I'd suggest using the neck; it's a perfect for sashlik. FWIW, butchery in the former Soviet Union is very different from 'The West', with carcases not really being divided into cuts based on musculature; so there is a good chance that the meat you had in your sashlik was from any part of the animal that produced a chunk the right shape and size.

Not sure if it's a huge help, but the food you mention is typical of the classic cuisine of the region around Villefranche-sur-Saone, so I reckon you're in the right area. Narrowing it down to a specific auberge from 30 years ago is going to be a whole other Herculean task. Will be keeping tabs on how you get on; I think it will make for quite a charming tale.

Jane Grigson's Vegetable Book is a classic (English) tome http://www.amazon.com/Jane-Grigsons-Vegetable-Book-Table/dp/0803259948

Just for accuracy, this can only be used with Charmat and Transfer methods

Do you have a good recipe for them? I'm still on the hunt for anything as good as I used to eat at Ying Chow in Adelaide

I sometimes use besan to help with binding when making falafel (though generally don't need to with my recipe)

It's not often I have to refer to a dictionary, but I just had to for that word.