ninagluck

Does anybody know how this things are made? I have a dear friend, who loved them when living in Japan. Would be a great gift to bring along.

Darienne, I could do it!

if you don't mind: ninagluck@gmx.at you made my day!

sorry to bring this old thread into life again. anybody an idea if the download still works, or am i just too stupid? the price for the book is out of space............

I use gold gelatin sheets, for 250 ml cream, 1,5 for panna cotta, perfect for my mouthfeeling

wow, looks great, try to get the baby-baby ones, no need to pre-cook them!

I use that for cleaning my windows! ;-) however, you can consume it, but need to mix it with water, otherwise it is far too strong.

what result do you want to get and how are you going to treat your duck after cold smoke? are you curing before? I do coldsmoke duckbreast, after abt 5 days curing, they go into the smoke and then I airdry them. is this what you want?.

I have the same one and never tried tea only. I would either mix it with the wood dust or put some on top.

I'm afraid, but I can't open your link, however mine is as follows! 1 pound chestnut flour cold water halv a teespoon seasalt 1 tablespoon good olive oil 1/2 cup pinenuts 1 teespoons rosemary heat oven to 200° C, grease your favorite baking thing mjix flour and salt und slowly add the water, whisking constantly. the dough should have thew consistency of whipped cream.Add the oil, nuts and rosemary and mix for another minute. bake for abt 20 min. it should be dark like a chocolate cake. vinsanto is the perfect match

mine is no chewy at all, would ruin my teeth! ;-)

I would kill for some warm castagnaccio right now!

try castagnaccio with your flour, but go for the savory version with rosemary and pinenuts!

@keith, you are right, "cooked" is not the right term. lets call it ready to eat! ;-)

here is my result! i had them a bit too long in my hydrater. however, flavour is not bad at all. you can taste the difference between the two methods. the one which i brined raw can be grated into bigger bits. the other one, turns out almost like flour. have to make my mind up how two use them now.

I guess that the flavour of the porcini is too strong for the chestnuts............

actually, i you brine raw with salt and sugar, it is cooked and does not need further cooking! what result do you want to get?

I am excited, have my both octopus varieties in my hydrater. one precooked and brined, one brined without precooking, both went to cold smoke and now i have to wait abt 36 hours................

take off the outer shell and inner skin. chop them roughly and roast them in the oven starting at 150° C with falling temperatur. after they are dry grind them into powder.

try to hydrate them and grind them to chestnut flour

no idea if he had a show on that one as well. the concept in the restaurant right now is, take old recipes and give them a modern touch. some date back to 1390!

i use Bärlauch a lot when it is in season, just did a soup. the rest of the bunch i mix with sea salt and dry it for some bärlauchsalt! also great mixed up with butter!

inspired by the scallops on that page i am going to try the method with octopus. I just bought the beast and I am thinking, should I cook it before brining and sending it to the smoke? Might try both. however, it is an experiment. http://blog.ideasinfood.com/

you won't regret it!

you don't want to know! ;-) it has got following sections: juices, flowers& herbs, vegetables and finally fruits. various recipes for each single thing. e.g.asparagus: green asparagus, lemon confit, poached quails egg and parmesan crisp! warm salad of green asparagus, gnocchi of ricotta & crunchy bacon! medley of white asparagus, wild garlic leaves & crispy chicken skin! want to suffer more? ;-)