nickrey

The UK version uses the original metric measures. Less translation, less chance of error. Translating into an idiosyncratic and less accurate system for the US edition. Make your own conclusion as to which is likely to be more accurate.

I'd suggest that any taste difference is probably the effect of multiple incursions of kettle scale into the water. Let's try the obvious answer before blaming questionable suspects such as dissolved oxygen.

If you still have problems, try adding some lecithin to give stabilisation (it should bind with the butter fat). There is already lecithin in the egg yolks so it's really just beefing up what is already in the mixture.

Tonno e fagioli (tuna and bean salad). Tinned tuna in oil, sliced onion soaked in water to remove sharpness, cannellini beans, salt, pepper, olive oil, balsamic vinegar. Perfection. Thank you Marcella Hazan.

Coffee. The only time I have tea is drinking green tea with yum cha.

Wow $9.99 for kindle edition. No brainer.

If I were discussing my own recipes, fair enough. But if you're basing your blog on one book, presumably because it excites you, it would be disrespectful to the authors to do so. I reiterate my point, be creative, be interesting, don't just blog recipes that you didn't create.

Why give the recipe at all? People read blogs to connect with others' experience. The interesting bit is why you made the dish, what worked, what didn't, how you felt making the dish, what it looked like, how it was received by others, etc. Julie and Julia didn't become popular because the blogger gave the recipes but rather about the impact of the recipes on her life. On eGullet, many people write about cooking from different books (type "cooking with" into the search area at the top of the screen). Check out how they write about recipes, see what fits your style and emulate them. If I wanted to be a successful blogger, I'd be looking more at how other successful blogs work and copying and adapting their style to my own rather than considering including the recipe. Properly done, you should be exciting others not only to read your blog but also to read and use the books for themselves.

My UK edition book just arrived from Amazon UK with grams, litres, Celsius, etc. ISBN 978-0-7418-6239-2. This must have been a weight translation error as this version has, respectively: 130g, 1kg, 2.7kg, 80g, 40g, 5 litres. I'll let you do the math for conversion.

For those with a sous vide setup. Full description and step-by-step pictures at this link. Basically an Onsen egg that has been dipped in simmering water to harden the egg white. The egg can be prepared in advance and refrigerated in the shell. Finishing reheating can be done within a few minutes. In essence, you could do as many as would fit in the pan. If I didn't work so hard to perfect poached eggs, this could have become my new favourite method.

Cooked the second of the pre-cooked eggs today. This time, I didn't bother bringing back up to temperature. Just removed egg from shell, took away excess albumin then placed the egg directly in the simmering water. Same result, hot enough to eat, one less step. Should also point out that the temp and time means that these babies are pasteurised. Moreover the egg yolk, while liquid, is not as runny as that of a "normal" poached egg: On the shot above the yolk didn't leak any more than what is shown.

I'm sorry MJX do you really think things such as sustainability are old hat? There may be some Cod that would disagree with you. And I think we are talking cooking trends as this is a culinary forum rather than a marketing one. Tri2cook, I think your response highlights why some people turned warlike.

Thanks Jane, what a mammoth task!

The whole Noma thing seems to be sprouting a deep interest not only in locavore cooking but also in pairing local environmental items in different elements of the dish (eg. using acorn-fed pigs as a meat and pairing with acorn and other forest elements where they graze).

I'd get the Super Benriner but please remember to use guards when slicing food, these things are incredibly sharp.

Does the ability to detect the odour correlate with being a supertaster?

Timings for cooking soft eggs courtesy of Neil Perry's "Rockpool Bar and Grill" First cook eggs for two hours sous vide at 60C. At this stage, I chilled eggs in cold water and placed in refrigerator overnight. Rewarm to 60C in sous vide cooker. Then removed top of egg with this device: Then tip into ramekin: At this stage, and what I did, was gently slide the egg onto a strainer scoop (see cooked egg picture below) this leaves behind some of the fragmented cooked albumen and makes for a neater cooked egg. Then slide egg into barely simmering water. Leave it in there for a very brief time (think it was around a minute, maybe less, I did it by eye rather than time). Remove egg: Add to toast. Cut. I'm sure the process can be used effectively in a commercial kitchen Jaymer. Look forward to hearing how it turns out.

That looks lovely RRO. Can you describe the wasabi leaf taste? If it's anything like I imagine, I suspect they would be great for rolling ingredients in like san choy bow.

And from the stirring/non stirring debate:

I also learnt my initial Risotto making technique from Marcella Hazan and agree with your interpretation Sam. Giorgio Locatelli, who has a Michelin-starred restaurant in London that serves traditional Italian food, describes the tostatura in his book 'Made in Italy" as serving the purpose of making sure every grain of rice is coated and warmed up and will cook uniformly. Nothing about toasting. It appears that he also cooks every risotto from scratch in his restaurant so that's another to add to your list Sam. Someone above stated that arborio is not a good rice to make risotto from, which is a broad statement that I would challenge. Both arborio and carnaroli are superfino rices, which are the largest. Vialone nano is a semifino, or dwarf rice. They are used for different types of dishes. In my experience vialone nano and carnaroli are more forgiving than arborio when cooking. I typically use arborio for risotto and, again to quote Locatelli, arborio is "still the rice most people use to cook risotto at home."

Let's just change that to "never had a good one in a restaurant" and be done with it. Risotto is an a la minute dish, not something you par cook and then sit for hours finishing it off in a blaze of glory. Sorry guys, it just doesn't seem to work.

Had some leftover sous-vide cooked beef. Found this recipe in John Torode's "Beef" book (bit of adjusting as usual). Slow cooked beef with Mache Salad, home-made pickled beetroot, and horseradish creme fraiche.

Keith, I bought mine including postage from Amazon for $431. I'm afraid my local support doesn't move to $220 extra, or 1/3 of the purchase price. Retail in Australia has gouged us for too long and too deep.

I suspect that you'll find that at least one of these developers has relied even more heavily on Douglas' tables than you. It is no accident that Douglas is studying for his PhD in applied mathematics, the calculations involved in creating the tables are somewhat complex.

Thanks Keith, that makes it clear. Looking at the Australian Meat and Livestock chart of cuts, it appears that porterhouse is what they call "striploin" with the bone attached. Without the bone, they call it a "New York cut" striploin. Chart on this page. Given the cost and quality of some Porterhouse steaks, I would reason that they are more tenderloin without the bone rather than sirloin.