nickrey

Seems to be a lot of pork in the green pepper duck terrine. How did the duck egg go?

duck egg cooked sous vide for 2 hours at 62.5C (144.5F). Peel and serve. I chilled all of them and reheated at 50C.

Lunch for 45 people on Tuesday. The main was duck three ways: duck spring roll, confit duck on lentils cooked in a red wine jus, and onsen duck egg dressed salad.

I made confit from 50 duck marylands sous vide for a lunch yesterday. The bag contents were strained and put into a container in the refrigerator. This morning I scraped off the duck fat, which is in jars at the back of this picture. The large mass at the front is duck jelly.

I'm not sure how easy this will be to explain without using pictures but it's worth a try. You need to have the liquid in the bag below the vacuum sealer (e.g. with the food sealer on a shelf and the clamped bag dangling below it. Press the vacuum and watch the liquid. All air will be sucked out first. When the liquid starts rising, hit the seal button.

The juices put out by the meat contain delicious flavour so don't throw them away. For beef, they contain osmazome. See this link for a pictorial I did on creating this using mince. I quite often make sauces/curries/vegetable stews separately and add the cooked meat afterwards. In the case of curries, you can pre-prepare both, add the meat to the sauce and refrigerate it overnight so the flavour infuses into the cooked meat and then simply reheat to eat.

You're going to eat in a restaurant that is most likely all about the chef and their interaction with diners so, with all respect, no I don't agree with you at all. You choose to go there based on what they present, you go with the flow. If they're popular, it doesn't matter a toss what your peccadillos are, you are a guest in their space. Behave like a guest.

Kenzi in his article talks of sitting at the bar waiting for 11pm when the burger order becomes open. Falling over it by accident is perhaps much more unlikely than you think. In this case, I'd suggest it would be a case of deliberately going there and waiting for the blue cheese burger orders to open and then pre-meditatively asking for it without one of the key ingredients. This is a special item (not for some commentators here apparently) for which people sit and wait. Isn't asking for no blue cheese making the whole thing more about you?

My comment was definitely not aimed at you. As far as I know, you've never been to the establishment and have been conducting a thought experiment in your comments.

Researching this more, Kenzi at Serious Eats has tried to replicate this burger, which in my mind puts it into a superior class. If you don't like blue cheese, why try it in the first place? It is a notable dish. Why mess with it because of your own quirks? Asking for it without a key ingredient not related to a food allergy is just entitlement mentality. "I am special, please stroke my ego, and perhaps I'll instagram it while I'm at it, although I may criticise it because it wasn't balanced." No wonder restaurateurs are going broke! Please go to a burger shop where they will serve you something you desire without question, and also without quality.

What about food that is flown in from other countries? It would add another, potentially scary, dimension to freight miles.

I use various types of butter. Some bought butter has more water in it than others, which makes it good in shortcrust pastries. I also make my own butter but use a culture overnight with the cream (as you would to make yoghurt) and then make the butter in the morning. It's delicious and as a by-product gives an exceptional tang to the buttermilk.

For next time, try bringing some water up to a simmer and drop the partially cooked egg into that. Finish as for a poached egg. The white will set without doing bak things to the yolk.

Really special dish to the restaurant. They only bring it out on one day at 11pm. That means people will wait for it and, as it's not a burger stand, there may only be enough patties made for the people who go especially for it. I'm the chef and want to give my customers an experience with something I hold back on until right near the end of service. Someone comes in and asks for this special experience without a key ingredient. That's when I'd go the whole soup Nazi. I'm with chef on this one.

If you take out the bleu cheese from a bleu cheeseburger wouldn't that make it a "burger?" For pity's sake, order something else.

Funny, I've almost completed the Diploma of wine, which is the level below a Master of Wine so I'd sincerely doubt your first statement. Quote from the Oxford Companion to Wine: Ambient yeast, are those that are present in the vineyard and winery, as opposed to inoculated, cultured yeast. I'm leaving this discussion now as rational discussion from a position of knowledge does not seem to be happening.

Sources? See my comments above. Read a bit more about wine history before you make statements like your second one. Grapes will naturally ferment if left alone and create alcohol because of ambient yeasts on the grapes. Do you really think this wasn't discovered a long long time ago by people finding themselves pleasantly affected by the product?

But she washed chickens.

A Sydney chef called Josh Niland has just written a book on this very subject: The whole fish cookbook.

There is a very good article by Alice Feiring on natural wine in the most recent edition of World of Fine Wine magazine. Alice was one of the earliest proponents of natural wine and has written extensively on the area. The gist of the article is that early proponents of natural wine were wanting to work in a different way than conventional, chemical-driven, winemaking. They used their extensive skill set to produce wonderful wines that fully expressed a sense of place. As the area has become more popular, it has become a bandwagon that has been joined by less skilled makers. As a result, faults that had been abolished with such minimal interventions as the addition of some sulphur have re-emerged. As so many wines are demonstrating these faults, they are being seen by some as a positive characteristic of natural wine. She quotes Tony Coturri, a Sonoma natural winemaker, as saying that there is a "fetishisation of faults" in much of people's interactions with natural wines. Call me old-fashioned but I prefer wines that are not faulty. Excellent natural winemakers can create these. Others are less capable and unfortunately their faulty wines often end up on the wine list of restaurants like the one in the article.

Interesting reading in the thread. Thanks. I wouldn't use the mill for spices or coffee unless you want your bread to smell of these in the future.

I'd go Japanese/Korean by serving dishes such as Kimchi, quick pickled onion, quick pickled carrot, pickled mushroom salad (with salad greens as well as sliced onion).

I get 28 and don't even know what it is.

In eatyourbooks. Simply type sweet potatoes into the search function. I have 2,841 recipes featuring sweet potatoes. I suspect I'd narrow it down with a few further ingredients. I often search through the recipes, sometimes look at the book, but often create a variation on the recipe. I wouldn't be able to do this without having read the books and cooked from them previously.

Open the Kindle App. Press and hold the book title. Options come up for what to do with the book. Click on "add to collection." A list of your collections will come up. Either click on an existing collection or click on the plus sign in a circle at the top. This allows you to add a new collection name. You can put the same book into multiple collections. For my 2057 cookbooks, I use the following collections. US Chefs Italian Pastry, Bread & Desserts Vegetables and Vegetarian Food Non Fiction Spanish and Portuguese Food Science, Safety, and Processing Seafood Ingredients Cookbooks UK Chefs Sauces Coffee BBQ and Smoking How to Cook Diet Australian Chefs Appetisers Cheese Asian Vietnamese French Techniques Charcuterie, Pickling, and Fermenting Mexican and Sth American Sous Vide Cooking Scandinavian Special Occasion Street Food Indian Spices Korean Japanese Sandwiches Burgers and Hot Dogs Middle Eastern and African Chinese Eastern European Meat Cookery Dumplings Pizza Food Styling and Photography Caribbean Salads Thai Russian Soup Indonesian Jewish Modernist Mediterranean Greek German Cajun and Creole Desserts Irish Juices Laotian Malaysian, Singapore, Indonesia, Sri Lanka Nordic Other European Seasonal Cooking Share Plates Small Plates Snacks Southern Cooking Stews Wine and Drinks (actually this is broken down into a number of smaller categories because of my study interests). Hope this helps.