jmacnaughtan
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Posts posted by jmacnaughtan
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Just keep the oyakudon as it is, and serve with a two-litre cup of Mountain Dew.
That ought to do it.
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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.
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1 hour ago, Smithy said:
That sounds dangerously delicious. Care to inspire us more with a few photos?
They rarely last long enough
I'll try and remember next time
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I've started to eat far too much grenki.
They're fried bread soldiers, normally black bread, salted and served with garlic mayonnaise for dipping.
Great beer food.
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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...
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14 hours ago, scamhi said:
Good wine choices! I just discovered PP champagne last year, it's great stuff.
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20 hours ago, Jonathan said:
I’d say about 25cm diameter and about 10cm deep off the top of my head, I tend to use a dacquoise or hard base
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.
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30 minutes ago, Ann_T said:
@jmacnaughtan, that is one gorgeous pie. Love the idea of a potato pie.
Thanks! When I'm happy with it, I'll put the recipe up on recipegullet 😎
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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.
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12 hours ago, Duvel said:
Matjes, potato cucumber salad, tomatoes w/ St. Maure, remoulade ..
Interesting choice, I've never done anything with that cheese except eat it. Does it pair well with the tomatoes?
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11 hours ago, liuzhou said:
Quiche Lorraine always has cheese, no? Other quiches may not (but usually do.)
Traditionally, it has no cheese. But I can go either way
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10 hours ago, Duvel said:
Lazy evening: Quiche Lorraine from store-bought fresh dough ...
Excellent! Quiche is far too often overlooked these days.
Cheese or no cheese?
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On 4/17/2021 at 3:04 AM, patti said:
Last night we had dinner delivered. Pho fuh me.
So what did everyone else have?
Sorry, couldn't resist.
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3 hours ago, Shelby said:
Fries, hot wings and salad night before last
That looks fabulous. However, I'm not sure I could handle being served four fries
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7 hours ago, liuzhou said:
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.
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5 hours ago, Raamo said:
Today I got my 1st Covid-19 Vaccine, and last week I received a 2009 Stone Edge Farms Cab. So why not celebrate and try a aged wine.
So how was it (the wine, not the vaccine)? I've never tried an American wine with any age on it.
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3 hours ago, Objective Foodie said:
First morel mushrooms of the season. A classic French Vin Jaune sauce with chicken and crêpes parmentières.
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...
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1 hour ago, Margaret Pilgrim said:
Depending on where you live (in the US), there is access to many brands of French butter available. My reference was based on Bordier and Beillevaire we usually buy in France. Both are quite decent but not revelatory. The singularly excellent butter we've enjoyed in France is Le Ponclet, however almost all of its production goes to restaurants.
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.
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On 4/5/2021 at 2:23 AM, Margaret Pilgrim said:
Frenc are good but I think overrated.
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.
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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.
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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.
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22 hours ago, David Ross said:
So a question about the dish I'm planning on making, Rabbit in a Mustard Cream Sauce. When you braise, do you stir in the cream and mustard into the pan juices just at the last minute so the cream doesn't separate? Or, what about stirring the mustard into the rabbit and vegetables during braising, then the cream at the last minute before serving?
If you want some of the heat from the mustard, add some in right at the end. The pungency gets destroyed by heat.
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4 hours ago, liuzhou said:
Ok. This appears to come from Xingguo in Jiangxi in eastern China, yet most of the ingredients are Sichuanese staples.
I must stress that I've never cooked or eaten this, so I can only explain what the recipe says (without translating it - copyright). The ingredients are:
500g hare meat
50g Hangzhou chilies (Hangzhou is also in the east.)
40g wild chilies
ginger
spring onion (scallion)
doubanjiang (Sichuan bean paste)
dried Sichuan facing heaven chilies
star anise
cooking wine
stock
salt
MSG
rock sugar
soy sauce
oyster sauce
vegetable oil
If I haven't mentioned quantities, that's because the recipe doesn't!
Hangzhou peppers are long thin green chilis - relatively mild. Image.
Wild peppers are smaller, also green and usually hot. Image.
I'd say any similar heat chilies you have access to will be fine. I can't get the Hangzhou chilies here, either.Here is a paraphrased version of the method.
The hare is blanched and the first two chilies cut into small round slices.The ginger, sprng onion, doubanjiang, dried facing heaven chilies and star anise are stir-fried until fragrant. Cooking wine, stock, chillies and hare are added and everything brought to a boil. Salt, sugar, soy sauce, oyster sauce and MSG are added, then everything simmered until cooked through.
Here is a low-res image of the book's illustration of the final dish. I think this is covered by "fair use".
That looks really interesting. What do you think it means by "cooked through"? Just-cooked, or pull-apart tender?
The Great British Food Myths
in Food Traditions & Culture
Posted
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.