Doofa

I have just watched all six episodes in one lazy day. I will repeat the process with a few of them. For me it is the thought processes that these six go through to reach an end point on a menu. I found on first pass that Nilssen of Faviken was very interesting. With all of them I find myself asking when a particular dish was developed, what was going through the mind.......and why the hell does it not through mine

May I ask, what is a "smash burger" I have only had experience of UK burgers and they are just too hideous to mention.

Ditto. In my few square meters of kitchen I can just about fit the regular store stuff, but I do look at it thinking one day I'm going to put up a special shelf for you. As a slight aside. Can cling film cover a pot/pan then cover with foil and go in the oven? I've seen it on TV a few times. Never on UK tv though.

Thank you for the answer. Why I couldn't have worked this out myself is beyond me. I'm going to play with this later. M

Anna N, They look wonderful, and I have been on same these last two days. This generates a question with me. I was watching one of the Harvard Youtube lectures, ( Iv'e seen all 10x). The one that raised the question is the Dave Arnold & Harold McGee session. Mr Arnold does a visual demonstration of the results of eggs cooked sous vide at different temperatures etc. Did he have a bunch of water baths in the back or is there some other way of doing this demo. I'd like an answer because it's puzzling me and I want to do this for myself. I do hope this is not in wrong place. I've found that I even like these eggs just on a warmed plate with S&P. Coeliac so bread is out of bounds. Mark

Hello. From one relative new poster to another. I have learned vast amount from these forums and the wise people on them. If in doubt throw it out, it's really not worth the risk. Bin it, buy more and enjoy your dinner. If it was me, it's what I would do. D

I will now be checking my copy of MC & MC@H. I wish I could get a deal that many could get in on. Just the shipping alone would ruin it from here. It's a one off offer to me from a friend of mine. Nice to hear they have a good rep.

Hi Folks. Does any contributor have any info on Henkelmans as chamber vacuum sealers. I have rather a good deal on the Mini Jumbo machine lined up. I am keen to have the views of this forum just for background information and any pitfalls. I have a Foodsaver and it's time to upgrade, especially for the fluids aspects of sous vide cooking. Thanks for any help. Mark

I tried CKTG to see how their shipping stacked up. Added an $8.50 plating spoon to basket. When entering an address I can't actually select the Isle of Man (not uncommon ) so I entered UK. apply shipping of $43-50 tot:- $52-00. For a spoon. I'll have to think of something else.

Hi folks. I have a slight dilemma. I want/need a couple of Gray Kunz's tasting spoons. Whether I need them or not is a different issue, but I need them. I ordered from J B Prince and then hit the postage cost wall, almost 50% of order total. I'm happy to pay a reasonable postage but not silly money. As an exercise I ordered a similar spoon ( Mercer ) I think, from US Amazon, no problem, £17.00 order value + £4.00 shipping, it's on the way. Dead easy. This is to be delivered from USA to Isle of Man, UK. for those that don't know it's the home of the TT races and an Island between England and Ireland. It's not off the map. Is there a New York or visitor to New York that can help this poor island living soul. All cost/risk are of course mine. As a slight aside to the above. What culinary bit of kit would you re-enter the burning house to rescue? Hope a fellow egulleteer can help. My Best Mark

Thank you for info Lisa. I just have peeled garlic cloves in pickling vinegar. They are submerged in a Kilner jar. Just an experiment really. Previous experience is a few onions and radish for quick use. I find the garlic clove much less harsh on the taste buds. Mark

I have been following this with great interest, as most things are on these wonderful boards. My question is, does any of the above have any bearing on the cold pickling of peeled garlic cloves. I suspect it does not due to the acidic environment, but I'm no chemist. Is this even a sensible question?

Just a question about location of fellow members. Are there any egulleteers living on the Isle of Man. I just curious as the foodie scene here is slowly growing and I wonder if I'm on my own. Doofa

My thanks to you all for responses. Now I have had time to think a little more and I've now got a couple of eggs I'm leaning towards one SV and an omelette starting with the latter today for lunch. Are there any views upon what temp and time for the SV bath, this is for an 180gm egg. I have also just discovered that the next egg was laid this morning and unfortunately got crushed in the nest, or eaten by a rodent perhaps. I'm gutted:-(( Thanks in advance.

Well, I didn't have to wait long for a response. I entireley agree with your observations. So decision is made for one egg. Tomorrow I intend to put one in the SV bath which is fairly a frequent occurence with hen eggs and duck eggs.

Well my first post. Lurked for ages and learnt so much from you wonderful egulleteers. Finally I have a question. A bit of background. I live by a river in a wooden chalet on the Isle of Man. About a year ago a female goose off the river began arriving in my garden on a daily basis along with many ducks and other birds looking of a little breakfast, which it duly was given. Now a week ago I noticed that it was 'nesting' under a gorse bush, shelters and clearly content I watched and waited. I also hoped for an egg. Knowing nothing of goose other than how to cook one, I was patient. One day later result:- A 180 gm goose egg delivered. Two days later I was in reciept of two more. So far I have fried one in a little butter. Unbelievably rich and delicious, especially with grilled bacon and toast. I'm happy to continue with this methodology for a goose egg. However. What do you people think? cooking suggestions would be very welcome. I'm delighted to finally have something to post. Look forward to hearing from you. Mark