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ianinfrance

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  1. I've had 'roo a few times. Cooked the fillet like beef steak. Excellent. When I was visiting a friend in Adelaide, I made the tail into a 'roo bourguignon. Needed long marinating and long slow cooking, but it was very good indeed. I'd not heard of the shoulder being used, but if I were faced with it, I'd be tempted to make a wine based ragout after marinating. Doesn't have to be a bourguignon. If you speak French, I heartily recommend looking in Google.fr for a Salmis de Sanglier (that's an elderly wild boar and it's pretty tough. The young one is called marcassin and is cooked differently).
  2. We've got two in that range, the Santuko for me and the Usuba for my wife who does most of the veg prep. Wonderful knives, take a good edge and are excellently balanced. Can't speak for the others you got, but I'm sure you won't regret the Santuko DP. That said, a blade sharpened single profile at 15° is obviously going to be sharper.
  3. Hi James, Difficult for me to give an estimation based on experience, because ever since I've been interested in wine I've been lucky enough to have (real) wine cellars under my houses. However, a lot depends upon the steadiness or otherwise of the temperature. For example, a wine held at a rock steady 65F is likely to have aged less than one held at 55±10F even though the mean temperature of the latter is lower. That's especially true of diurnal temperature changes. They (dam)age wine more than the normal biennial winter/summer temperature variations that are responsible for wine's normal
  4. Yes, you're quite right and as vengroff said, I also use sous vide more with tender cuts to make them more succulent. I was careless in my language. I really intended to refer to the specific usage. Marinating to make Char siu. The marinating already makes for a result that is as juicy and tender as one could ask for. That said I've not tried it.I may be in a minority, but if I'm going to use sous videry, then it is to solve a particular problem rather than out of general principles. For example, when buying a chicken, the breast and legs need cooking differently to both sow at their best IMO.
  5. Hi, It certainly is. It comes from the other side of the T bone. Think beef. As tenderloin is to the fillet so loin of pork is to sirloin. Given that it's already normally very tender, I'm unconvinced as to whether it's a prime candidate for sous videry. I just marinate mine, and then blast 'em. Because the meat is tender to start with and marinated, it ends up succulent and delicious.
  6. Hi Doug, :laugh: Isn't it irritating how real life experiments have this habit of biting your backside when you're not looking! (I say this in sympathy, as a (well retired) ex chemist). As this is my first post on this topic, can I quickly say how much I appreciate all the hard work you and others have put into this fascinating cooking method. Passim... I cooked 3 duck foie gras today sous vide at 66°C, one was in a terrine, and the other two in (4) vac packs each cut in half after marinating and before packing. If I had to restrict SV cookery to just one single thing, it would be this. T
  7. I'm unconvinced by the lamb pairing with red burgundy, I've had it, of course, but I don't think it's that wonderful. I find lamb goes much better with Bordeaux style wines. Anyway. A decent Clos Vougeot is not normally a shy retiring flower. At only 7 years old, it's still relatively young, so will have plenty of "oomph". However, as you have kept your wine in far too warm an environment for several years, it may well have aged prematurely so in fact it might be better to treat it as if it were an older wine. Normally I'd serve it perfectly happily with a decent Beef Bourguignon. By the way,
  8. I'm not sure that what I do here in France is going to be much of a help, but here goes. I can't live without smoked bacon, and they don't make it here. So I've had to learn how to do it. I won't claim it's the world's best, or anything silly, but it's way better than anything I've ever bought in a supermarket in the UK. What I get here in France is "sel nitrité" This contains 0.6% sodium nitrite and is a straight 1 for 1 replacement for salt in any charcuterie recipe, obviating the need to fiddle around with calculating proportion of cure #1. However, in the Americas (and UK) that's what you
  9. Thanks very much Nayan,. I'll go and have a look.Thanks Mark, but no I'm afraid I don't. Although I'm half hungarian, it's my lower half, so I didn't learn to speak it. However I have to confess to knowing about twenty words. BUT unfortunately having heard quite a bit spoken in early childhood, I speak those few words with a very good accent, which causes great problems, when they rattle back at me.
  10. And finally, one of my Belgian friends who replied Et dans un dictionnaire wallon français de 1839 on trouve: "Carbonâd, s. Carbonnade, viande roulée et grillée sur des charbons." Translated "And in a walloon (french speaking Belgium) dictionary of 1839 we find "Carbonâd Carbonnade, meat rolled and grilled on coals" She also said "Sur le contenant il n'y a rien puisqu'il n'y a pas de contenant de ce nom. Que la casserole soit en terre ou en fonte, ça mijote au coin du feu." "As for the cooking utensil there/'s nothing, because there is no utensil of that name. Whether the casserole be of terr
  11. I went to Herzog way back in 2001 in December. Very good food. However they did commit one culinary solecism. They served a rather nice cherry tart, and called it "Clafoutis". Oh dear.
  12. Hi, My brother and I are half Hungarian and are keen to go back to Hungary before the cuisine is internationalised out of existence. We are planning to go there next fall, spending about half our time in Budapest, which after all, is important in culinary terms. But we're also planning on visiting one or two of the major provincial cities - perhaps Szeged and Debrecen which both have considerable claim to excellence. Even Eger is possible. The last discussions date back to 2004 and there have been a lot of changes since then. So can anyone please help, or give us a tip as to who can perhaps
  13. Now we're really getting somewhere! Here's a link to the CNRTL (which is the National centre for textual and Lexical Research) - one of the advantages of a Language such as French which is officially defined, is that such organisations actually exist. My link For those who are linguistically challenged and could do with a little help with French meanings, the gist is as I've already reported. "A preparation method which consists of grilling meat over coals". Hence "meat cooked in this way" And a quotation from Alphonse Daudet Chez les bouchers, quand la vieille Annou demandait une carbonade
  14. Right!! Got somewhere at least. Noel hasn't come back to me yet, but another friend who remembers an erudite discussion on a French Language discussion group abut 11 years ago, dug out a quotation from a french dictionary. "Godefroy 1895-1902 Dictionnaire de l'ancienne langue française et de tous ses dialectes du IXème au XVème siècle" (Dictionary of old French and all its dialects from the 9th to the 15th centuries.) Here's a clip of what it says. The first definition says "grilled, meat roasted hurriedly over coals." A piece of meat big enough to cook in that way. Hence, cut someone with a
  15. I have to say that with the glorious insouciance of someone who's read neither of these two books, but who has at least eaten at the Fat Duck and has tried some of the recipes in Heston's "Family Food", I find the juxtaposition "Home cooking" with either of these two chefs to be odd. They're all doing it and it's no less absurd when it's Gordon Ramsay or Michel Roux Jr, trying to persuade you that really, you too can cook like them on a day to day basis. I cam live with a top chef writing an aspirational book and selling it to people who want to push the boat out for some special occasion. Ac
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