rjchew

In Sicily I ate some really good flat folded pizzas. They were called 'pizza rustica', but weren't the big deep filled pie, and looked like this. Really delicious and actually portable!

I saw this marinade as a way of giving game flavours to non-game mear. I'd like to try this with pork, to see if I can get a gamier hog/boar flavour. Does anyone know other flavours to use or even methods of cooking to give normal meat that extra dimension?

It seems whenever I read a recipe for any kind of stew/casserole/braise, you are instructed to bring the cooking liquid to a boil before reducing to a simmer and cooking at that temperature for a long time. Does anyone have any idea why you should bring it to the boil first and not just cook it straight from the simmer?

Hey everyone, I've been experimenting with some chocolate chantilly recipes, they're really great and it also freezes nicely to something-like-ice cream. I was looking to try and find a more neutral tasting fat base rather than chocolate, so the flavour of the liquid would be maximising. I came across this recipe for beurre chantilly/chantilly butter, but struggled to make it. I was wondering if anyone had any experience of making this, or knew of other fat bases that could be used to make the mousse? EDIT: forget the recipe links! http://www.pierre-gagnaire.com/francais/modernite/2003/chantilly.htm http://www.pierre-gagnaire.com/francais/humeur/recette-tomate_chantilly.htm In French but google translate works well