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jmacnaughtan

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Everything posted by jmacnaughtan

  1. Those do look very appetising - I'm a big fan of cherries used well I still don't really "get" American scones though - what are they? Are they cakes? Muffins? Sweet, savoury or both? Growing up in the UK, I learned early on that scones are first and foremost a vehicle for butter/clotted cream and jam. Is it the same for these? I remember following a Francisco Migoya recipe for "scones", and being a bit uneasy about what came out of the oven (but I have other issues with him too)...
  2. I'm most impressed by the pastry - the colour and thickness look outstanding. Chapeau!
  3. I've never had much luck with that - just big chips and a lot of powder afterwards. Maybe just put them in a freezer bag and whack them with a rolling pin.
  4. I'd still pound them. And judging by the big gap on the tray, you and your tasters had no problems with them either
  5. Not really - you've never seen a piece of meat retract in the pan? Seems more unlikely that you'd get a perfect contact across the meat. In my experience, you're less likely to have any scorching when you've got a lot of liquid fat. Maybe try it out. No, I use rendered animal fat. If you don't have any lying around, you could probably buy beef suet or duck fat.
  6. More oil means more contact - a rib-eye like his can warp a bit, taking parts away from the metal. More oil keeps it in contact with the meat. I'd always prefer saturated animal fat for searing meat of any kind - it's a lot more stable at high temperatures than oil, and gives better browning.
  7. Huh, I didn't realise he was still on TV. I suppose he has a bit more free time now... There's some good things here I've always wanted to do a proper choucroute, but out of the two of us, I'd be the only one eating it. The odour would probably result in a few Words as well. The main annoyance for these big projects is that they deserve a big audience This is the reason I haven't been making a lot of cakes - if I don't have enough people to feed them to, they hang around and become breakfast...
  8. For me, the quintessential starch-thickened British curry sauce must have raisins. And generally be served over chip shop chips
  9. That would definitely work. I can't remember where I read this, but it seems that Japanese curry was actually brought over by the English. I makes sense, as it bears no relation whatsoever to any Asian curry... The question is, do you add raisins?
  10. I needed something comforting and vintage British, so I made an egg curry. Lacking any Vesta's, I had to make do with my own spices and aromatics, but it was good! Reminds me of Japanese curry
  11. I'm probably not the only person who's movement has been restricted recently. With work slowing down too, it seems like a good opportunity to spend more time in the kitchen... Tonight I'm going to play around with a duck breast, fennel and some Georgian spices. Anyone else making the most of confining times?
  12. Caramel is always going to be pretty sweet, that's just how it is. I'd avoid using brown sugar, molasses or maple syrup, though - it makes it impossible to judge the colour. The darker the colour, the less sweet it is. And yeah, always add some salt.
  13. I do, but I know very little about it. Know any books or websites that could give me a good start?
  14. Great thread! A few hundred km from my spice cabinet, but I have managed to find some more or less hard to find stuff here in the UK I got the whole chillies on a whim - any ideas of what to do with them would be appreciated.
  15. Roast chicken with a Dark & Stormy on the side
  16. I get the same thing in space pastes for curries - unless I cook the hell out of them, I find it hard to get rid of the acrid garlic taste. I find the exact opposite - grating it fine makes it the most powerful (because it ruptures all the cells?). Now, I dice it finely like an onion into, well, very fine dice. They add fragrance but don't dominate, so much so that I now dice a couple of cloves and add them at the beginning, middle and end of a preparation. Also try degerming the garlic - apparently the green shoot is where a lot of the acridity comes from.
  17. @shain, this is clearly not the Crêpes Suzette photo that we want to see. Where are the flames?
  18. Gardening gloves might help. I doubt they're fireproof, but they're thick and give some freedom of movement.
  19. I generally roast them dry (with salt) for fifteen minutes or so before adding butter - pretty much the same as how I sautée them. I haven't done a side-by-side, but it feels like the water leaches out faster and the butter doesn't burn.
  20. True- and I am a huge fan of Monoprix's own unpasteurised butter. Almost at the same level as Bordier, but half the price (and I don't have to schlep so far to get it). I find small-dairy butters can be hit or miss. When they're good, they're excellent, but all too often they keep them stored in the same place as their cheese and the flavour really suffers. Small-dairy cream on the other hand is almost always phenomenal. Do you know any interesting butter dairies in Burgundy? I'm going over to Dijon in a couple of weeks, so it might pay to take a look around. I don't think Gaugry do butter, but there must be other cheese places that do.
  21. I'm curious about how you'd peel a squash one-handed after that video. But @Nancy in Pátzcuaro, whichever method you choose, I'd recommend getting some protection between the back of your blade and your index finger when you get around to cutting it. There are few things more irritating in the kitchen than squash blisters on your cutting finger.
  22. OK, I'll keep an eye out for both him and Le Ponclet. I don't think I'd want to use butter this expensive in cooking (although I have been thinking about mashed potato with Bordier). The seaweed butter is excellent, I find it tastes almost exactly like red caviar and just have it on bread. I've heard mixed reviews about the vanilla butter, and I'm not sure I'd enjoy it. The strangest one I've had from them is their buckwheat, with pieces of toasted buckwheat mixed in - it was interesting, but I wouldn't pay extra for it. Weirdly, in the Grande Epicerie, the 125g and 250g of their standard salted butter are the same price No idea how that works.
  23. Well, after this weekend I should probably go easy on all three for a while I haven't seen Beillevaire around - is it Norman? And a pot-luck would be good, but you'd need a way of stopping everyone bringing the same baguette and butter. I think I would potentially upgrade to a bread, butter and champagne party. Butter and champagne work surprisingly well together.
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