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Posts posted by jmacnaughtan

  1. 17 hours ago, paulraphael said:


    Tempering egg yolks when making a creme anglaise or custard or French ice cream. There is no point to this. I spent a long time trying to rationalize this step, since every pastry chef on earth repeats it. I came up with nothing. So now I throw the yolks in with all the other cold ingredients and just heat until it thickens. 



    I don't get it - tempering egg yolks is easier and lazier than your method. You end up hovering over the pan stirring for much less time - put them all in cold and you're stirring from fridge temp to 82 degrees, temper it and it starts much closer to the target.

  2. 9 minutes ago, liuzhou said:


    I have been Scottish all my long life, have eaten a zillion bridies and have never seen or heard of bridies containing oats.


    From distant memories of eating bridies, I recall them being more like Cornish pasties made with puff pastry. Possibly lower-quality meat and fewer vegetables too.

  3. I brought back a nice jar of red Keta salmon caviar from Russia, so instead of just spooning it from the tub as usual, I thought I'd make a meal of it.




    Plain caviar on buttery croutons




    A Russian style potato, fennel and cured salmon belly salad with red caviar




    Poached salmon with broccoli and a celeriac galette...




    ...with a red caviar beurre blanc.




    No dessert - I'm not that creative.

    • Like 15
    • Delicious 2
  4. 10 hours ago, BonVivant said:

    My favourite of all flatfish is brill. I scoff at turbot (in same family) and sole (Solea solea), much of both are now farm-raised .



    Simple pizzas/pizze with tomato sauce and mozz.



    So... what did you do with the brill? I really hope it's not on those pizzas.


    Also, turbot and sole are great! I love doing a turbotini for two 🥰

    10 hours ago, BonVivant said:



    • Like 1
  5. It's got to depend on how aged it is...


    Last time I rendered down some properly aged fat (from a sirloin, I think it was 100 days), the kitchen quickly filled up with that blue cheese/urinous kidney stank. IIRC, I only used that fat to sear more beef. I'm not sure I could use it in anything else, it was way too strong.

    • Like 2
  6. On 10/20/2021 at 3:53 AM, andiesenji said:

    I used to candy chestnuts and I think I posted about it back around 2007 when I posted about candying ginger and several dried fruits, citrus peel and etc.


    Like the dried fruits and the sliced ginger, I steamed the chestnuts in the shell and then slowly simmered them in vanilla syrup (French style) actually keeping the syrup below a simmer using a crock pot.  

    I originally found the technique on a French language site for, I think, holiday foods.  I had to copy the various recipes and paste into a translator page because the site didn't automatically translate.

    I had done a search for "Marrons Glacé"  to find that site.  Which also had the procedure for whole glacé fruits.


    Was it this site?


    I've tried a couple of times, and learned that it doesn't work (at least for me) with jarred or tinned chestnuts. You really do have to peel them yourself...


    Also, discouragingly, it seems that many chestnut varieties can't be candied. He suggests chatting to your local chestnut producer at the market about which varieties he grows.


    You've all got a local chestnut producer, right?

    • Like 2
  7. If you're using a cake ring to assemble the cake, you can just leave it on and cover the top with glaze. The only problem is that the glaze is designed to protect the mousse, so it may dry out and discolour.


    When using a decent glaze and putting it on at the right temperature, it should be fine to eat. I use the Migoya one from The Modern Café (possibly the only worthwhile recipe in it), which works well. Alternatively, you can spray cocoa butter over the frozen cake, or spread jam or neutral glaze on it before coating with nuts or something else.


    Tbh, I've moved away from mirror glazes not because of the flavour, but because it's a pain if you just have to do one cake...

  8. 8 hours ago, weinoo said:


    And nothing wrong with Ensaladilla Rusa, when the fancy strikes...



    Ensaladilla Rusa is fine, but the king of potato salads is Salad "Olivier" - the proper Russian salad served at New Year. I think it's the malossol pickles and sausage that really makes it.


    Great with champagne, and great for breakfast the next day. 


    I should add that I've never made it - I do most of the cooking, but this is very much my partner's dish and I'm not allowed anywhere near the kitchen when it's being made.

    • Like 3
  9. 5 hours ago, liuzhou said:


    Well, they are usually made by Greek or Turkish Cypriots; whether they are as made in Cyprus is something else. Some are, but that's normal. Chinese food in Britain is usually nothing like Chinese food in China. As with most cuisines.



    I was rather referring to the quality. The sight of those grey elephant legs rotating sweatily still makes me shudder. 

  10. 2 hours ago, liuzhou said:



    I think you need to re-read what I actually wrote. At no stage did I say that British people don't eat pies. I said the opposite.


    If that's what you meant, then sure. But it didn't come across like that for me - more like meat pies were an obscure eccentricity.


    Whenever I've heard "pie and mash", I've never understood it to be with eel and parsley sauce. Just gravy. And I've never heard any non-British person talk about eel shop pies, either.

  11. 8 hours ago, liuzhou said:


    Talking of mash leads me straight on to YouTube’s next top British food destination, to sample a “hugely popular dish” that the vast majority of British people have never eaten and which is becoming more and more rare. But first a bit of history.




    What British person has never eaten a pie?


    They're on the menu of every pub that serves food (almost always with mash), available widely in supermarkets, butchers and service stations, and are a staple at Scottish football grounds. They are a popular dish to make at home, and you can often get them at late night kebab shops and chippies.


    And that's only hot pies - Melton Mowbray pork pies enjoy their own protected geographical indication, and are widely available across the country.


    This is a horrible slur on the excellent meat pie.

    • Confused 1
  12. I wouldn't agree that the wars were responsible for the decline in British cuisine, but rather that the Industrial Revolution was the trigger.


    This generally served to eliminate much "local" produce and cuisine, driving people into cities and instilling a more scientific approach to food. This is still the case today, where much more emphasis is placed on nutrition, the diet and animal welfare than in countries such as France. You can also see it in many households, where many dishes are still indiscriminately served with a side of boiled vegetables, "because they're good for you".


    It also led to a widespread embrace of new technology in the food industry, which provided labour-saving processed food and generally turned the working population towards the notion of food as fuel, rather than something to spend time and energy over.


    Luckily, there has been something of a renaissance in local British cuisine over the past couple of decades, with a lot of excellent restaurants embracing local ingredients and dishes. Day to day eating can still be pretty utilitarian though - most meat is generally consumed in a heavily processed form, from sausages, pies and kebabs to burgers and pasties. Which I love! But they're clearly not for everyone.

    • Like 1
  13. I'm intrigued by the savoury recipes on this thread - it's a direction I've never really gone in.


    I have however given up trying to make a cherry dessert that is more appealing or satisfying than just eating them straight out of the bag.


    And yes, I have tried clafoutis many times. Just not my thing.

    • Like 2
  14. On 5/17/2021 at 5:20 PM, gfweb said:

    NAFTA turned Jack Daniels into bourbon even though its <51% sour mash.


    Still tastes like bananas to me


    That's the only reason I keep it - to beef up banana flavours in desserts. A bottle generally lasts a long time...

    • Haha 4
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