Hendrik

Wow amazing fish dishes on this page!! Great job mm84321 and Keith_W.

I recently fell in love with Maldon salt. While Fleur de sel is great for finishing, I think Maldon is even better because of the beautiful texture. Not really a fan of smoked salt. Maybe I have tasted the wrong ones, but I found the smokey flavor, when I could even notice it, to be too subtle. For me it's not worth spending any money on.

Really looking forward to Hank Shaw's next book: Duck, Duck, Goose http://www.amazon.com/Duck-Goose-Ultimate-Cooking-Waterfowl/dp/1607745291/

Can you send it to me as well, please? Thanks.

Wow Baron, that's beautiful!

Thanks. This was cut from the tail end of a 13 pound fish, but you don't need to buy one that large. 6 pounds is probably the smallest I'd go. Here are some that I cut from a 5.8 pound fish: Thnx for your reply! 6 pounds minimum sounds good.

Here in The Netherlands horse meat seems to have gained a lot of popularity due to this scandal. As already mentioned the restaurant being famous for its great steaks (Turned out to be horse, which they happened to sell for over 50 years), is busier than ever. I saw a national supermarket chain had a full page advertisement full of horse meat this weekend and even michelin restaurants are starting to put horse on their menus. Apart from a horse sausage, which is very famous over here, I have never eaten any horse but can't wait to try a nice sized horse steak.

@mm84321 You seem too be cooking quite a lot of turbot and doing it great! I've never cooked any turbot myself, but would like to order one at the market. What minimum weight do you recommend to be able to cut those bone-in steaks from? What was the weight of this one for example?

I'm very interested in the l'Ambroisie book which I believe is only available in french. Does anybody have it yet or have plans to get it? http://www.amazon.fr.../dp/2723486877/

Steak Tartare was also the first thing that come into my mind. Serve it with homemade fries and a simple salad.

Maybe not very useful for a dinner at home, but I love how chef Seiji Yamamote of restaurant Ryugin uses liquid nitrogen to prevent the duck meat from cooking while crisping up its skin in this movie:

Wow mm84321, so amazing!

Thanks guys. Will try to see if I can find some uncooked lobster shells somewhere.

Is it possible to make a decent lobster bisque from frozen (cooked) lobsters? I've made bisque from langoustines, but never from lobster as the fresh living ones are either hard to find or very expensive. During the holiday season most supermarkets do sell frozen lobsters and I was wondering if the shells from these will still give enough flavor to make a good soup.

Wow that's amazing Baron. Good luck in the competition!