Plantes Vertes

We mourned a relative with some Beachcomber Mai Tais

It's important to clean oyster mushrooms very thoroughly, as the exposed gills retain grit and dirt. For small quantities you can use a brush. Rinsing is possible for large amounts but does not always get every particle out. They overcook quite quickly and become tough and chewy, so it's best to keep an eye on them so they don't lose their delicate texture. As the taste is rather subtle it's nice to pair them with something simple that won't overpower their flavour, like an omelet or scrambled eggs, or use them in a cream sauce.

Thanks!

I'll go there. Au jus means in jus. So if you say with au jus you are saying with in jus, which doesn't make sense.

Ann_T is corn pudding like a custard with corn baked in it?

How did the pear get in?

And here is the logo

It is still 17 Feb where I am. I altered the apple sour by removing the honey, which made it too sweet, as the reduced apple is very sweet on its own, and switching genever for the gin. The apple cream citrate 3oz fresh apple juice 1oz whole milk 1/2 tsp citric acid crystals 1/4 vanilla bean 1/4 cinnamon stick 2 cloves Reduce to 1/2 oz and remove the spices The drink 2 1/2 oz Bols genever 1/2 oz apple cream citrate

Paul_C, that stuff looks lovely. Was this a special occasion?

I like adding toasted pine nuts to a mushroom ragu or mushroom filling for pastries.

The breeds preferred for bacon are known as 'deep-bodied', so yes, I think the thickness of the belly is important. Tamworth is quite prized in this regard. Edit: As I understand it, this is a lean breed, so the low fat content could also be significant.

If anyone can credit it I did not have a date tonight, so I defaulted to messing around with spirits... I haven't completed the messing phase yet but this is what I made. I was thinking again of the Bittermen's Cream Citrates and so decided to experiment with vanilla-flavoured citric acid as the sour element. Indeed citrus sours didn't really speak to me in the middle of 160km/h gales and the wettest month since 17-something, so I had a crack at a wintery apple sour. The apple cream citrate 6oz apple juice 1/2 cinnamon stick 1/4 slit vanilla bean 3 cloves 1/3tsp citric acid crystals 1/2tsp honey Simmer to reduce to 1/2oz, remove the spices The drink 2oz gin 1/2oz apple cream citrate Shake It's nice but not particularly novel, so I will perhaps keep trying, if ever another evening opens up.

Yesterday I tried out the Seventh Heaven from VSaFC. 1 3/4 (2) oz gin 1/2 oz maraschino 1/4 oz grapefruit juice In these ratios it's very heavy on the maraschino. I would make an Aviation with 1/2 oz lemon juice so it does not make a lot of sense to use less grapefruit juice than that.

Horseradish cream Chimichurri Bearnaise Compound butter

Ditto.

JNW, I wonder how you are preparing your drinks? Normally I would pour the ingredients one at a time into the jigger to measure, so I could always tip some back into the bottle before adding it to the drink if necessary. Maybe that's the way to go?

aperture, this technique is typically used to keep the moisture in fish or fowl while it is baked. The food also takes flavour from the flour and salt, which is why it might be preferred to foil, but I can see very little benefit in using this method for vegetables, which would not normally dry out through cooking. .

Well just to disrupt any sort of etiquette that might apply, in the UK we serve cheese after the dessert! Thank you all so much for the super suggestions so far! We have a very stupid tiny kitchen and not a lot of equipment, which rules out a few of them, but I'll definitely be looking back on this thread once (if) our landlord agrees to provide an oven (or we move, whichever comes sooner... ). and we get some better gear. We also have some dietary preferences to consider. Anyway, I think we've almost decided on: 1. Bitter salad with pears poached in pale ale 2. Carbonade flamande/mushrooms and onions cooked in dark Trappist ale, root vegetables glazed in witbier, steamed potatoes 3. Lambic fruit sorbet 4. Beeramisu ( ) with Guinness 5. Welsh rarebit with Welsh stout for a midnight snack Thanks again!

I just stir forever. One gets a weary arm.

We killed the rye with a couple of Torontos to celebrate my friend getting a job with Amnesty; his dream. 2oz rye 1/4oz Fernet Branca 1/4 oz simple 2 dashes Angostura bitters

Ah - in that case the bread will have dissolved into a paste anyway, so the original texture would not be that important. I would think you could just use a soft white roll if you can buy them singly from your baker and want to avoid waste, but yes, cheapo bread will be fine too (you can also use crackers or panko, as it is the action of the starch molecules in coating the protein in the beef, rather than the original form of the bread, that's important).

Could I check Shell, do you mean the baked croutons recipe or the soup?

I like this idea very much; actually a year ago I had the chance to visit Bierbrasserie Cambrinus in Bruges and to sample the kriek beer. Had a very heavy suitcase on the way home; if only there was something left... But I can certainly lay hands on some more This is a great suggestion thayes1c, thanks! However, it did make me laugh; my gravely republican Irish family will surely disown/eviscerate me if I keep the name. I'll think of an alias...

Tripes à la mode de Caen (tripe, bacon, onions stewed in wine) even has its own fan-club.

Tug, thanks, those are great ideas! I can see us all leaving this party feeling very, very full! I should also have asked, would you serve these dishes with the type of beer used in the recipe?