Jump to content

jmacnaughtan

participating member
  • Content Count

    806
  • Joined

  • Last visited

1 Follower

Profile Information

  • Location
    Paris

Recent Profile Visitors

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

  1. jmacnaughtan

    Dinner 2021

    Good wine choices! I just discovered PP champagne last year, it's great stuff.
  2. The height may be an issue. Generally, the ones I do and have seen are done in 4.5cm rings - this is plenty of height to get mousse and any inserts you want. If you double that and more, you'll need to really start thinking about your structural integrity. Maybe layer up sponge and inserts from the base, rather than have them supported by the mousse? I generally don't bother suspending anything in the mousse at all, rather just using it to encase the base and inserts. You might also want to look at what you're putting on the cake. Excess weight of decorations or thick glazes might
  3. jmacnaughtan

    Dinner 2021

    Thanks! When I'm happy with it, I'll put the recipe up on recipegullet 😎
  4. jmacnaughtan

    Dinner 2021

    Still working on my potato pie - this one had a butter made with Trou du Cru cheese (a mini époisses), and went with a ten-week Aubrac sirloin.
  5. jmacnaughtan

    Dinner 2021

    Interesting choice, I've never done anything with that cheese except eat it. Does it pair well with the tomatoes?
  6. jmacnaughtan

    Dinner 2021

    Traditionally, it has no cheese. But I can go either way
  7. jmacnaughtan

    Dinner 2021

    Excellent! Quiche is far too often overlooked these days. Cheese or no cheese?
  8. jmacnaughtan

    Dinner 2021

    So what did everyone else have? Sorry, couldn't resist.
  9. jmacnaughtan

    Dinner 2021

    That looks fabulous. However, I'm not sure I could handle being served four fries
  10. This reminds me of walking into a bar in Troyes a year or so ago. One of the regulars turned and said, "hey, it's the giant of Flanders", to much amusement. Turns out he was referring to a rabbit. And no, I still don't get it.
  11. jmacnaughtan

    Dinner 2021

    So how was it (the wine, not the vaccine)? I've never tried an American wine with any age on it.
  12. jmacnaughtan

    Dinner 2021

    Great sauce! Although I've never seen it cooked separately from the chicken 🤔 My third run at a potato pie, this time more of a pithiviers. Next time I'll mould the filling before covering with pastry, the result here is a bit squat and lumpy for me...
  13. I've checked out Le Ponclet's website, and they do sell their butter retail... for 60€/kg. I've almost certainly tried it in restaurants, though, but I never ask the name. Bordier seems to be a good balance of availability and quality, although Monoprix has been doing an excellent unpasteurised butter for some time too, for less money.
  14. I've heard that you can only get Président over there, and if it's true you have my condolences. It is not the benchmark.
  15. Excellent topic. Butter is very much a super-food In the morning, a fresh baguette with good salted butter is excellent paired with either soft-boiled eggs or honeycomb. Bread-salt-butter-honey in particular is outstanding, and I've been trying to come up with a decent dessert built around that for years. I've also wanted to host a bread, butter and champagne party for some time. This is a trinity that works very well. The closest I got was a vernissage in 2019, in which I smashed together a kilo and a half of Bordier salted butter into a pat and let people
×
×
  • Create New...