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Broken English

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Everything posted by Broken English

  1. It's basically a pickle, so eating it with anything fatty would be a great combo, pork belly for example.
  2. My finger in present day after an incident with a meat grinder when I was 12. Almost 13 years ago now, but the shock value lingers on.
  3. Also - perhaps I should mention that I rarely cook chicken. I'm way more into lamb and beef. Usually when I need chicken stock it's for a meatless saffron risotto, or lamb soup, or a bean soup, or Spanish rice, etc. I don't have chicken scraps lying around, so when I need chicken stock, I have a choice between going out and buying chicken from the supermarket to make my own, or using store-bought bouillon. From everyone's responses here, it sounds like one easy solution for me is: eat more chicken! I completely get that. To me, the only good chicken is a wing or thigh, served fried and juicy. The whole chicken holds little interest. Luckily, you can get chicken carcasses/necks from most butchers. Or, when I was at WD-50, the chicken stock was made exclusively from wings, which tasted amazing. I'd forget about organic when you're buying bones. Let me tell you, there will be no difference in the taste of your stock, but it will cost you three times the price to make your stock. If I'm honest, I have a hard time telling you the actual difference between a soup made from home made stock and one made from instant powder (though that may be because I have been making more puree style soups and use stock in conjunction with dairy, and also because I love the taste and mouthfeel that the MSG in the stock powder provides).
  4. I'm not sure exactly what this thread is about. Does it not make sense to buy a whole organic chicken, break it down and make stock from the carcass? Unless you're ripping through it, that much stock should be more than enough for a week, and you can always boost it a little with powder if you're running short (I find that the MSG in the powder actually makes regular chicken stock taste better).
  5. I usually dehydrate the roe and grind to a powder. It's great for adding a bit of punch to seafood dishes, especially when used like a finishing salt for dishes.
  6. In the latest Lucky Peach, McGee's article is all about the science of peeling eggs. The easiest eggs to peel are ones with higher PH levels (9 or so from memory), which comes from being aged. I don't have a copy with me, so I can't give specifics, but that was the general theme of the article.
  7. APDC is rather amazing, I went in May with some friends from work, and we left with foie fat coursing through our veins. Between the poutine, the burger, the boudin tart and the stuffed trotter, we had more than enough foie to kill an average person. That's not including the six other dishes the four of us shared (one of them being the pigs head). The thought of it makes me both salivate and shudder in terror.
  8. We serve the eggs at room temp. I haven't tried reheating them. Are you reheating in the shell or after they're peeled? I imagine sous vide in the shell is your best bet.
  9. I like it hot so you get that melting fat flooding your palate.
  10. My favourite alcohol related line is "I'm seeing double and feeling single".
  11. Smoked, confited in pork fat and then fried? How could that be anything but glorious?
  12. I've only made the red eye mayo so far. It's quite good, but it was a little bitter for my taste, so I added a little honey into it. I've been doing a lobster canape with the red eye mayo, pickled ramps and duck prosciutto, which I really like.
  13. I don't have a recipe, but I know you need to melt gelatine into the peanut butter first, then use a robot coupe to add the meat glue. I don't think the amount of gelatine is critical, so long as you have enough for the glue to bond with.
  14. Can I add immersion circulators to the list?
  15. Malcolm won't be happy that you think he's a girl. Good to hear you enjoyed it though. I staged there for a month in April, and it was amazing, I learned so much. Great people who work there too, I'm still in touch with quite a few of them.
  16. My gnocchi basically breaks all the traditional rules, yet I'm pretty happy with the result. I boil potatoes in salted water, moulis them, and lay them out on a tray and refigerate, covered with a (very) breathable cloth. When cold I add them to a stand mixer with the flour, a few egg yolks and parmesan, and mix until just combined. They always come out nice and light. My theory is that because the potatoes are cold, the starch is much harder to overwork. Plus, the added advantage is that because the dough is cold, they hold their shape much better. Thoughts?
  17. Good plating, from a practical standpoint, shouldn't leave the diner turning it into a mess two forkfuls in. It depends on what you're plating though.
  18. I should add that, from what I hear, the closing of Manly Pavilion was due to the expected revenue from their function room, which through legal battles was never allowed to open, thus compromising about 50% of expected revenue, and so the bank foreclosed.
  19. Becasse, where a few of my friends have worked (as pastry chef and chef de cuisine) for years, has apparently suffered from a rapid expansion (with the flagship, Quarter 21, Le Grand Cafe, Etch, Charlie and Co x 2 and the cooking school/providore) which when combined with the economy has hit them hard. I read that Luke Mangan was interested in becoming a partner, so hopefully that will go through. I really think that it's not just Sydney, it's just seeing the worst of it at the moment. Bilson's, with its ludicrously expensive yet equally good $450 degustation was a risky move to be sure, and Pier lost a lot of shine when Grant King and Katrina Kanetani left. Jared Ingersoll's Cotton Duck was good, so I'm not too sure why that one went down, my father knows Jared socially though, I may ask him to find out.
  20. The Becasse recievership was quite upsetting, I love that restaurant, I hope they can pull through.
  21. This a pork head terrine I made a while back as a special. It's studded with pickles, and has a pearl barley, pickled ramp and cauliflower salad, pickling foam and sherry vinegar and grain mustard emulsion. I was pretty pleased with it to be honest.
  22. Au Pied De Cochon is amazing, if you have the appetite. The boudin noir and foie gras tart is insanely good. I'd avoid Schwartz Deli though, the Corned Beef I had there a few weeks back was dismal.
  23. Made the beet stained eggs today as a trial for a new dish we're thinking about putting on the menu. Very simple, and looks amazing I think. The eggs... The dish - a summer vegetable salad with carrot puree, fingerling chips and beet froth... Turned out very well I think.
  24. Our general manager is responsible for some truly hideous concoctions. The other day he asked for a "great amuse bouche" consisting of a raw oyster topped with a quenelle of our chicken liver pate. It was so weird that we actually cracked into hysterics in the kitchen, wondering what the hell was going on, before he clicked and said to the chef "just do whatever you want". Thankfully, that dish never left the kitchen.
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