jmacnaughtan

It must be loaded with the stuff, otherwise it might just go off half-cocked.

I don't know it, but it might be worth a shot.

And if they go well with a small glass, just imagine how good they would be with a large one.

My better half's last bag of truffles mysteriously... disappeared, so I had to replace them. I forgot they were this fun to make. And I don't care that they're wonky and irregular.

Heh. I've always seen fresh gizzards and wondered what to do with them. Now I know. I generally buy them canned. (Also, thanks to that last post, I discovered @Baron d'Apcher's blog and my productivity dropped to zero. I hope you're proud of yourself.)

I would reduce it first and then see. I've never used additional gelatin in a sauce, and I have no experience of Wondra. What's your sauce?

Not a fan, then?

Sauté them and toss them into salads

An interesting article. I don't find that beurre blancs fight much with wine - I do tend to control the acidity, and use enough butter to mellow it out. But one of the reasons I use vinaigrettes is so that I don't miss wine with my food if, for whatever reason, I'm not drinking

A little late, but a dessert for Valentine's Day Chocolate, chestnut and clementine tart Chocolate pastry Milk chocolate ganache Candied clementine Clementine Chantilly Chestnut cream

I did the same thing the first couple of times, promptly ruining the finish. I have since learned to pour it over, make sure it's covered and STEP AWAY FROM THE CAKE.

For fish, I love a beurre blanc. If I'm not drinking, I do a lot of vinaigrettes too. They work surprisingly well on steaks and fish. They just don't pair with wines

A good effort! Is this the classic glaze, with just chocolate, sugar and water? I had a lot of trouble with that when I first started doing Sachertorte, until I learned not to even try smoothing the glaze once it's on the cake...

It doesn't seem too complicated. If you can make pastry, ganache and sabayon you should be able to do it no problem. Just watch it like a hawk in the oven at the end.

I wanted to play around with some old bananas, so I made a tart. I think I need to work on a new style though, all my recent desserts look alike... Banana, hazelnut and Golden Grahams tart Hazelnut and Golden Grahams crunch Banana bread Banana whipped pastry cream Decoration, etc. Tasty, but lacking something. Some citrus or passion fruit would have brightened it up a little.

I have not. Maybe you have a recipe you'd like to share?

I experiment quite a lot, but more in terms of technique than ingredients - I'm fairly conservative in that regard. But I enjoy using meat cooking techniques for vegetables, potatoes in risotto, etc. I've recently been enjoying cooking with different animal fats

I'm not sure how the meat glue would help, unless you deboned an entire oxtail and wanted to glue it back together. Even then, the gelatin would hold it together fine - there's even more in tail than there is in shank. Although, it might be an idea to just braise the entire tail until you can pull the bones out easily, and then roll it. That way, you'll have the natural rounded shape of the muscles working to your advantage when you slice it.

I've done this kind of dish a few times, mostly with beef shank, and while it's a little fragile when hot, I've never had it fall apart. What I would recommend for the next time is not chopping the meat up. Leave the pieces as big as possible and roll them all together when still warm - the bigger the piece, the more structural integrity it will have. Then I either just heat the slices gently in the oven, or sauté on one side, turn over and finish in the oven.

I would be disappointed if you didn't.

Those look good If you're doing a Saint Genix, the trick is to incorporate far more pralines than you think the dough can possibly hold.

I am jealous of Moe.

I'd tend to agree with @JohnT - you'd normally want something to proof the brioche around. Do you have a picture or recipe of the kind of tart you want to make? It might depend on the topping though - some require very little cooking, so it might be better to put them on after, maybe after removing some of the brioche.

If you don't have a massive power output on your burner, add some butter to the pan. It'll help with the colour and taste better (as long as you don't burn it). Although, for thicker steaks, I now use the Alain Ducasse method.

Might be fun to play around with moss, glass or rust effects. If, that is, you're up for making another concrete cake