Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

1 Follower

Profile Information

  • Location

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. It's squash season, so as usual I made a cake. I wanted to play around with milk chocolate a bit. I've come to realise that I much prefer it to dark, and it works better with more delicate flavours. Chocolate, orange and squash cake Milk chocolate orange biscuit base Génoise sponge soaked with orange juice and chacha Orange and butternut marmelade Orange and butternut curd Milk chocolate mousse Glaze More marmelade Candied clementine Really good, but the glaze went too thin and the mousse barely held together... I need to stop trusting Francisco Migoya's recipes. But still, one of my better cakes
  2. jmacnaughtan

    Potato Puree, Mashed Potatoes, Pommes

    Ah. You may need more butter then I find if you use cold butter, it lightens up well and doesn't go runny, even when you reach 50/50 levels.
  3. jmacnaughtan

    Potato Puree, Mashed Potatoes, Pommes

    Why don't you use a whisk? You could probably just chuck it in a Kitchenaid and leave it to whip. I've never had good results from a blender or food processor.
  4. jmacnaughtan

    Crostini/Bruschetta Ideas Needed Please

    Serve it warm. One of the biggest revelations of recent times is warm or hot boursin. Try it on French fries.
  5. Or the black pudding hockey pucks, fried bread and tea. But look on the bright side. There's still space for a kipper.
  6. Three days sounds like a lot though - that might explain the dryness. I do two, then rinse and dry, and leave for another day in the fridge to rest. It seems to improve the texture. But otherwise, yeah, I'd listen to @gfweb and @Okanagancook. Get rid of the dark meat.
  7. jmacnaughtan

    How do I make Candied melon?

    It's the flesh of the melon, cut into thin slices. Essentially: blanch in cold water brought to a boil, then shock in cold water. Make a syrup and pour over, leave for a day. Reboil the syrup, pour it back over. Keep doing this for a week. Sounds like far too much effort for my taste - almost as bad as making marrons glacées. You could easily substitute any other mild-flavoured, vaguely firm-fleshed and yellow or orange coloured candied fruit (pear, pineapple, guava or papaya would be fine)- among all the other ingredients, you'll never taste it anyway. I'm a fan of calissons, and this is the first I've noticed there's any melon in there.
  8. jmacnaughtan

    The Quintessential eG Kitchen Tips/Trucs

    Thanks for resuscitating this thread I've started warming plates in the microwave. It doesn't seem to damage them and is quicker than the oven.
  9. We found a pick-your-own place nearby and ended up with a load of rhubarb and apples. It's still too warm for crumbles, so I made a cake... ...which ended up tasting and eating a lot like a crumble Rhubarb and apple cake Speculoos and ginger crunch Set rhubarb compote Pain d'épices Apple tatin Muscovado chantilly Glaze Candied pear The apple tatin is my favourite part.
  10. I imagine you could, but I don't really use it. Yeah, that's the one. I knew it was there somewhere ETA: I think @JohnT uses this one too.
  11. Thanks. I learned it when I was an apprentice at Pignol in Brignais, near Lyon.
  12. jmacnaughtan

    Salon du Chocolat Paris 2018

    Yeah, it's a lot of fun. Lots of people, but vast quantities of chocolate and demonstrations. If possible, don't go on the weekend.
  13. jmacnaughtan

    Salon du Chocolat Paris 2018

    Good question. But the more different things you have to sample, the longer people will stay and the greater the chance they'll buy. That's my thinking, anyway, based on the last couple of shows. Mostly sales, I think - if chocolatiers are selling a month's worth of stock in a weekend, it's pretty good I don't know about name recognition, but a lot of foreign chocolatiers are there, presumably to get their foot in the door of the French market or get picked up by one of the luxury department stores. For the bigger names, I think it's more of a marketing thing.
  14. jmacnaughtan

    Salon du Chocolat Paris 2018

    I've heard back from a friend who used to do the Salon du Chocolat in Lyon with a fairly big chocolatier, and they would bring a month's worth of stock for the Salon. I think this would be a good rule of thumb for the Paris version - maybe even more, judging by the popularity of the show. You'll be amazed at how many free samples get eaten.