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  1. @shain, this is clearly not the Crêpes Suzette photo that we want to see. Where are the flames?
  2. Gardening gloves might help. I doubt they're fireproof, but they're thick and give some freedom of movement.
  3. jmacnaughtan

    Roasted mushrooms

    I generally roast them dry (with salt) for fifteen minutes or so before adding butter - pretty much the same as how I sautée them. I haven't done a side-by-side, but it feels like the water leaches out faster and the butter doesn't burn.
  4. True- and I am a huge fan of Monoprix's own unpasteurised butter. Almost at the same level as Bordier, but half the price (and I don't have to schlep so far to get it). I find small-dairy butters can be hit or miss. When they're good, they're excellent, but all too often they keep them stored in the same place as their cheese and the flavour really suffers. Small-dairy cream on the other hand is almost always phenomenal. Do you know any interesting butter dairies in Burgundy? I'm going over to Dijon in a couple of weeks, so it might pay to take a look around. I don't think Gaugry do butter, but there must be other cheese places that do.
  5. I'm curious about how you'd peel a squash one-handed after that video. But @Nancy in Pátzcuaro, whichever method you choose, I'd recommend getting some protection between the back of your blade and your index finger when you get around to cutting it. There are few things more irritating in the kitchen than squash blisters on your cutting finger.
  6. OK, I'll keep an eye out for both him and Le Ponclet. I don't think I'd want to use butter this expensive in cooking (although I have been thinking about mashed potato with Bordier). The seaweed butter is excellent, I find it tastes almost exactly like red caviar and just have it on bread. I've heard mixed reviews about the vanilla butter, and I'm not sure I'd enjoy it. The strangest one I've had from them is their buckwheat, with pieces of toasted buckwheat mixed in - it was interesting, but I wouldn't pay extra for it. Weirdly, in the Grande Epicerie, the 125g and 250g of their standard salted butter are the same price No idea how that works.
  7. Well, after this weekend I should probably go easy on all three for a while I haven't seen Beillevaire around - is it Norman? And a pot-luck would be good, but you'd need a way of stopping everyone bringing the same baguette and butter. I think I would potentially upgrade to a bread, butter and champagne party. Butter and champagne work surprisingly well together.
  8. I'm amazed that nobody has mentioned Bordier yet. It's good, probably the only butter I can eat without bread - I believe it's from Saint Malo, but according to their site you can get it all over France. No idea whether it's exported though. Last Saturday for a party, I took 1.5kg of it and bashed it into a single pat. It's been a dream of mine for a while to just serve a huge mound of good butter, and it went down well - between about 20 of us, we got through more than 600g. Needless to say, I'm now pretty good for butter I'm not entirely sure I'd have the nerve to host a purely bread, butter and wine party, but I still think it would be an excellent thing to do...
  9. So, the second attempt was a little better than the first - the set jelly actually unmoulded and had a good wobble. It seemed to hold the coaster OK too. Unfortunately: It was still cloudy, and an unappealing yellow colour (you can't see it too well in the photo, but think weak urine). I think my kilo-tub of gelatin is garbage, at least for anything clear. After a minor amount of poking and turning the plate, the jelly swiftly began to break apart. After trying out @teonzo's suggestion with the phone on top of the jelly, the results were disappointing. On full vibrate, the jelly didn't move at all. So: I need new, leaf gelatin. I could pick up some pro stuff, but it's the same producer as this garbage, so I may try supermarket (even though it's probably going to be gold) I'll probably need to up the percentage from 2.7% to 3-3.5%. The jelly's going to be spending time at room temperature, and there will be plenty of poking and prodding. I think I'm going to have to scrap the idea of wobbling the jelly with the vibrate setting - it's doing nothing at all. If I can get clarity and some wobble, that'll have to do. Also, I'll probably scale it up - this was a 1L basin, and I think my next size up is 3L. This is clearly going to screw with the structural stability, but would 3.5% gelatin be enough/overkill? This one had a fairly firm set - probably the most I'd want if I was going to eat it. Something like the jelly you get at kids' birthday parties. But I think, especially with a large basin, that it'll just collapse too quickly.
  10. I've never heard of PlastiDip - is it fairly transparent? The idea is for it to look like it's just suspended in jelly, at least with the screen lighting up and being more or less visible. It's why I'm having trouble with cling film - to get enough protection, you're sacrificing transparency.
  11. No problem, it was going to the dump anyway. The film was apparently a decent professional one - I've poached in it before, but always very well wrapped. If I'd done the same here, you wouldn't have been able to see the phone. I might try a condom - I hadn't picked up on that before. I've done a second run, and it seems to be clearer (maybe I had starch residue in the bowl for the other one). It is an unappealing yellowish colour though - is leaf gelatin colourless as well as transparent? For this run, I've embedded a slate coaster which seems to be the approximate shape and mass of a smartphone, but square. I'll unmould it tomorrow and try buzzing a phone on top of it. Thanks for the idea! Even at the resonant vibration, I'm not entirely sure a small vibro-motor has enough power to collapse a jelly, but I'll take your word for it anyway. In any case, I'm very unlikely to achieve it without a lot of legwork. And I can't pull anything like a real vacuum with my set up, so it shouldn't be an issue.
  12. I think you're right - maybe if it was an extremely hard-set jelly in a thin layer. I imagine something along the lines of a slow, steady pulse would work. ETA: Steve Mould looks at the resonating frequency of a water balloon here, and it's really slow. I imagine jelly would be at least fairly similar.
  13. Well, the first attempt went about as badly as possible. I was going to do photos/videos, but there's really no point. - My crappy off-brand food-saver didn't recognise that it had pulled enough air out, so kept sucking and wouldn't seal with any kind of vacuum (but I'll probably use this anyway, see below) - Cling film is, apparently, laughably poor at keeping liquid jelly out (at least if you want it to look discreet). I think I have destroyed my test phone. - A thicker layer of jelly would probably have been better, but not enough - 1.8% gelatin is not enough. I should clearly have listened to @teonzo and not used crappy internet guides. The jelly collapsed immediately under its own weight, but still left the phone in a chunk of it. - Surprisingly, the alarm I set for this morning on vibrate still functioned, even though the screen is KO. Unfortunately, the vibrate function had zero wobbling effect on the chunk. I blame the cheap first-generation vibro-motor in the Nokia, but I'm not sure a newer one would be much better without adapting it perfectly to the resonant frequency (thanks for the head's up @dcarch and @KennethT) - My gelatin is, apparently, nowhere near pure and was unpleasantly cloudy. So: - I'm going to upgrade to a smartphone in the jelly, but probably in a terribly loose (but fully sealed) food saver type bag. It will dampen the vibration, but I honestly don't think this is going to matter much anyway. - As it's fully sealed, it probably won't need a thicker jelly layer around it. - I'll ramp up the next test to 2.7% and see if it still wobbles. - I don't think I'll have enough time to order anything from eBay and expect it to actually arrive in time. The party's on the 2nd. - I might see if I can find a way to make the base move and wobble the jelly. I get the feeling that suspending the vibrating motor is counter-productive, and just bouncing around inside the phone rather than moving the jelly. A vibrating phone is louder on a hard surface than in your hand, so I'd imagine the vibrations would be amplified through the base. - Would leaf gelatin give a clearer result? I always thought it was basically identical, but it might be purer. - In the worst-case scenario, I'll still have a phone people can call which is suspended in jelly. This project is harder than I thought, so all suggestions/advice/hoary anecdotes are welcome.
  14. 1. That's a really unpleasant thing to do to somebody. 2. iPhones are, clearly, waterproof with cling film 3. It turns out you do get network coverage through jelly. I didn't think his one looked that good though - it looked pretty hard too. I'll see if I can do better. I've got almost two weeks, so why not?
  15. Thanks Teo, I'll give that a shot. I'm currently trying one with a 1.8% gelatin ratio - according to a couple of sources, this is what you'd normally use for a wobbly dessert jelly. Doesn't 2.4g make it a bit "hard"? I also wonder what the vibration will do to its structural integrity. It should be OK, but I'm not sure it's been thoroughly tested I'm not sure I want to monkey around building jelly blocks. It will not go well.
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