jmacnaughtan
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Posts posted by jmacnaughtan
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Ah, thanks for that
The name is curious though.
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Just now, Kerry Beal said:
I've used them in Italian Wedding Soup - great the first day - should have taken them out I felt for the second day.
What is Wedding Soup? Sounds interesting
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1 minute ago, Anna N said:
Wow. I find they can really elevate some soups. Can't imagine adding them to stocks however. As they say… To each their own.
I think it would depend on the soup. A robust minestrone would be fine, but anything delicate could get overwhelmed.
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Do not add the rinds to stock. It makes it really unpleasantly cheesy.
I'd be equally wary of adding them to soups.
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I use this method.
It's even better when you emulsify more olive oil into it at the end, with the blender.
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30 minutes ago, liuzhou said:
You are brave to pair French cheese with Italian wine. Wars have been fought over less, You are risking deportation at best...
Haha, I thought I'd try something exotic. Needless to say, it is rather unusual to drink any non-French wine here at all (unless you go to the hipster bars in the Marais, who like to be edgy by serving English cheese and natural American wines)...
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13 hours ago, rustwood said:
@jmacnaughtan goat cheeses are hit and miss with me (largely miss), but I am hard pressed not to enjoy any blue nor amarone. Wish I was there!
They worked very well together
Interestingly, it turns out that all of the goat's cheeses from the Loire actually originated from the Moorish conquests in Spain and France, when they brought their goats and expertise up from North Africa.
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I've decided to take more of an interest in cheese this year, and enjoy as many of the 300+ cheeses this country produces as possible.
Here's a couple from last night:
Sainte Maure on the left, Bleu de Termignon on the right.
The Sainte Maure was fine, fairly typical of a Loire goat's cheese. The blue was fantastic. Very fruity, almost floral, and pretty rich.
And this to accompany them
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The Medovik cake could work - it's pretty dry and biscuity, but does have a big honey flavour. Maybe replace the honey with golden syrup, or even glucose.
A Joconde might be good too. It's light, firm and robust, and designed to be soaked within an inch of its life.
Failing that, you could try a yeasted cake - a savarin or kugelhopf or something.
ETA: Here's the recipe I came up with for the Medovik biscuit. It works well, especially for people like me who can only use metric
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On 20/12/2016 at 8:56 AM, jmacnaughtan said:
If you have an old, tired and dry vanilla bean, you can zap it for a couple of seconds and it plumps back up, making it easier to split and scrape.
I did this yesterday, but left it for five seconds or so.
Who knew that vanilla beans could explode?
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20 hours ago, chromedome said:
In my house, the microwave is jokingly referred to as the "tea storage unit" because I'm prone to forgetting my mug in there.
I'm the same. And there's always the beautiful moment when you shove a bowl in the microwave without first checking...
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On 09/01/2017 at 1:37 PM, kriz6912 said:
Sablé, prune fruit filling, crumble.
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I think you're the only person I've ever seen who uses those perforated tart rings. They make a cool pattern on the crust
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12 hours ago, IndyRob said:
Someone please tell me that 'sweetening the beak' is a proper translation. That's awesome.
Haha, I like that. It's a play on "bec sucré", or sweet tooth
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7 minutes ago, liuzhou said:
Isn't that what most people mean when they say they are serving something 'cold'? It certainly always has been in my experience.
'Cold' as in unheated rather than as in chilled.You'd be surprised at how frequently "cold" dishes come straight out the fridge, even in restaurants. Fridge-cold meat depresses me (unless it is guiltily picked off a carcass during a night-time fridge raid).
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9 hours ago, Patrick S said:
Tart Tatin, recipe from Phillipe Conticini. Thin-sliced apples cooked with caramel, atop caramelized puff pastry, garnished with hazelnut streusel.
I have this recipe, and have been looking at it for a while. Is it worth doing (in comparison to a normal tatin), and have you tried his quince version?
ETA: It looks good, by the way
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I wouldn't serve it actually cold. Make sure it comes up to room temperature somewhat and the texture and flavour will generally improve.
But certainly slice it when it is cold.
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Also, warming up glucose syrup so you can pour it.
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1 hour ago, liuzhou said:
Rum is a kind of flavoured syrup, right?
If you add sugar and water, it is.
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It can be a lot of things - oven too hot, too much raising agent, unbalanced recipe... Although I find that most cakes crack anyway.
You can control it, however, by taking the cake out a bit before half-way though baking (don't leave the oven door open) and slashing the crust being formed with a knife. It makes it look more appealing.
To be honest though, banana bread is never going to win any beauty pageants. Either slice the dome off the top and flip it upside down, or slather it with icing of some sort.
Or do like I do: Slice a 1cm layer, soak it in flavoured syrup and use it as part of a more elaborate cake.
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I second Kerry for softening butter. Doing it the old fashioned way requires far too much time and effort.
If you have an old, tired and dry vanilla bean, you can zap it for a couple of seconds and it plumps back up, making it easier to split and scrape.
My better half uses it to roast sunflower seeds in the shell.
But mostly I use mine to reheat tea and coffee.
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4 hours ago, weedy said:
oops. Yes.
Ragu against the machine
Better then road ragu.
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Just drink beer with it. Beer and overly salty foods are made for each other.
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Make a genoise, or even a baba/savarin.
They're designed to be soaked in syrup, and I can confirm that they're dry as a bone when eaten without. Just replace some of the flour with cocoa powder.
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Cassoulet?
Or just crisp them up and serve them with potatoes sautéed in the fat. And drink a big, chunky red to go with it.
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Cheese (2008– )
in Food Traditions & Culture
Posted
This is a Langres I picked up yesterday.
It's a cow's milk cheese from Champagne. Apparently, it's traditional to pour champagne or brandy into the little concavity at the top
It was milder than I expected. A bit like an Epoisses, but less so. I think that it may have been a little young.