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jmacnaughtan

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Everything posted by jmacnaughtan

  1. jmacnaughtan

    Bacon Jam

    When I heard bacon jam, my mind went to sugar and pectin, and recoiled. Luckily, reading @lindag's recipe, it doesn't seem to be a jam at all. It's pretty much just an onion chutney, and that makes a lot more sense. I can imagine this being good with a burger.
  2. jmacnaughtan

    Dinner 2021

    Good wine choices! I just discovered PP champagne last year, it's great stuff.
  3. 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 be pulling it apart. Additionally, it may be the quality and/or age of your gelatin. For reference, here's one of mine from a while ago.
  4. jmacnaughtan

    Dinner 2021

    Thanks! When I'm happy with it, I'll put the recipe up on recipegullet 😎
  5. 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.
  6. jmacnaughtan

    Dinner 2021

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

    Dinner 2021

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

    Dinner 2021

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

    Dinner 2021

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

    Dinner 2021

    That looks fabulous. However, I'm not sure I could handle being served four fries
  11. 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.
  12. jmacnaughtan

    Dinner 2021

    So how was it (the wine, not the vaccine)? I've never tried an American wine with any age on it.
  13. 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...
  14. 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.
  15. 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.
  16. 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 have at it.
  17. jmacnaughtan

    Dinner 2021

    Friday night is steak and potato night, but I'm running out of interesting potato recipes. I also apparently need a way to crowbar more carbs into my diet. So, what's better than carbs on carbs? Carbs in carbs! This potato pie is loosely based on the Tourte Bourbonnaise, and is essentially shortcrust pastry, potatoes and a shallot and sage butter. It's 16cm across and would probably feed 3, or a hungry 2.
  18. If you want some of the heat from the mustard, add some in right at the end. The pungency gets destroyed by heat.
  19. That looks really interesting. What do you think it means by "cooked through"? Just-cooked, or pull-apart tender?
  20. I'd love to hear more about Xingguo hare. I don't think I've ever seen any non-European hare dishes.
  21. jmacnaughtan

    Dinner 2021

    I did an early Valentine's dinner, so oysters were a given. These were grilled with black pepper, blood orange zest and crème fraîche. No more photos, but they were followed by a whole brill with sauce maltaise, a piece of Etivaz and a chocolate and blood orange soufflé.
  22. I really like the smell of burning rosemary. Maybe barbecue over it?
  23. Thanks @minas6907 I spread this one out over two weeks. The peels are pretty thin, so I didn't think they'd need too long and just gave them a day or two between each 3° increase. I've seen that whole clementines normally take around a month, but that may just be for the very small ones. How do you approach the blanching step? The recipes I've read call for them to be brought to the boil, but all of the professionals I've seen (only via YouTube, sadly) have their fruit in water that isn't even simmering. I've browsed the various topics here, and collapse seems to be an issue - maybe the fruit loses too much of its structural integrity, either when blanching or overheating in the syrup?
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