jackal10

In the UK Dandelion and Burdock is a traditional soda flavouring. In the "The Heart of Zen Cuisine" (ISBN 087011848) Soei Yoneda gives arrecipe for "Arrow Feathers" yabne in whick the burdock is sliced diagonally, simmered in dashi, and soy, and served cold, with each piece cut in half to make "v" sections representing the tail flights of the arrow that routs evil... Delicious too...

Yes it will work. You might want to stir the batter a bit. You can eat them with the remains of the beef, or sausages or just with gravy, or as a sweet with golden syrup or jam and cream.. Even better make toad-in-the-hole, and brown the sausages in the tin (onions optional) before pouring the yorkshire batter round them.

Mince pies are pretty high fat anyway. Ice cream would, I think, cool them too much and make some of the suet congeal. I prefer brandied whipped cream.

The true flavour is beef dripping, but any high temperature fat is OK. Goose fat works well. Butter or oil is improved by browning an onion in it first. I prefer individual puddings, so use large muffin tins. If you fill them too full you will popovers rather than yorkshires - they will be a pillow rather than a cup.

What, no picture of the lobster tail, Jack? I so long for your photos!! they are akin to actually eating whatever is being served ... ← Not mine, but I know Chef Clifford poaches these in olive oil http://www.midsummerhouse.co.uk/tasting.htm

Curiously, it will work better with not so fresh eggs. Yes, you must fill the ramekins to the very top. I would not get hung up too much on the ratio of yolks to whites; 1:1 works fine. More important is the ratio of base to whites - if you use just melted chocolate and whites, then the expading foam doesn't have to lift all that flour and milk..

Butter or olive oil, vanilla and poach. DO NOT OVERCOOK; 45C max

Is your chopping block for use or decoration/ If its for use, then it will get chopped on, scratched and mildly abused. Replaced even form time to time. If your knife dulls chopping on wood, then there is a problem with your knife.. Go to Chinatown and buy an chinese chopping block, and save yourself $50... (Online example)

I think you need two lists 1. Top ten things I've eaten or drunk 2. Top ten things I've still to eat or drink

Clearly there is a personal ranking: an individual can say that this dish is better than that, or that this meal is better than that. However I doubt that these are absolutes, or and they may be culturally independant. I suspect universal criteria for gastronomy are fine ingredients, lovingly prepared. Beyond that all is relative, not absolute. There are many "perfect" gastronomies, just as there is no one perfect fruit; a perfect apple differs from a perfect orange, and a perfect peach, and it is not meaningful to discuss which fruit is more perfect. Your perfect peach may not even be mine, though we might both agree it should not be bruised or rotten.

a) Leave out the flour. melted high quality chocolates, fold in the yolks, add some booze or extra sugar if you like, fold in a little of the whites (not too stiff) to lighten the youlk mix, then fold it into the whites. DOn't beat out all the air b) Prepare the ramekins well - melted butter and then sugar the inside. Clean the top edge after filling c) The key to success (not often known) is bottom heat. Preheat a thick pan, or put a cool pan on the shelf above. Convection ovens work better than fan ovens for souffle. d) Some like adding a "surprise". I like a small cube of bread soaked in some liquor in the bottom of the ramekin before adding the mixture. e) You can play great games at table - break the top an pour in cream or other good things, or a quenelle of chocolate sorbet... One inch rise on a one inch deep ramekin is good. Souffles will collapse as they cool, especially if they are under cooked.

Ottolenghi St John's Bread and WIne Baker and Spice

Marco: Get you to a Tesco with a butchery and get their ribs on the bone in as large a piece as they will sell you. They will hold it for a week of two for you if asked. Its also very well trimmed, with little bone waste. Cook it in a 65C oven to 58C exactly - about 7 hours. You will be amazed!

Hmm...I wrote the original unit, and I like my mayo fairly sharp. Especially for Aioli. It also depends how acid is your lemon. Yes, you can swap some of the lemon for water, but as Dave says, keep the proportion of water based liquid the same It also depends on the taste of the EVOO. Full EVOO is often too flavoursome, so halving it with a mild salad oil works for me. Any oil that thickens as it gets cold will break mayo, which is why most mayo without additional stabilisers breaks when refrigerated. An acid mayo is stable at room temperature and should not be refrigerated.

Depends on what else you have for sides, or starters Bone waste is maybe 20%, depending how well your rib is trimmed Think of it as a hamburger patty - 8oz serving is generous, A whole meal (unless your a competitive eater) is usually not more than 1 1/2 lbs of food.

Yes. Do a google search for Polydextrose and fermentation...

Depends on the yeast. Normal bread yeast will not digest polydextrose, although there may be up to 1% glucose as an impurity - poly dextrose is made by polymerising glucose. Indeed there is even a patent on removing glucose from polydextrose by fermenting it with yeast. Lacto bacilli (as in sourdough) may be able to split polydextrose into fermentable sugars. I don't think there is much work on this, except the classic study of polydextrose eaten by 30 chinese subjects showed that there was a small increase in the lactobacillus content of stools compared to the control group - polydextrose is fermented in the large intestine. It would be interesting to try your mix with a sourdough starter. You would need to increase the proof time. Consumption of more then 10g/day of polydextrose "may lead to excessive flatulance". Commercial low-carb bread mixes, such as Keto, contain sucrose to feed the yeast.

Imam bayaldi Auberigine caviar

There is not much there for the yeast to feed on, so you must get the aeration from some other means, either chemical (baking powder) or mechanical (lamination), or add something for the yeast to chew on. As it is, the yeast is just acting as a flavouring, although there will be a little activity from the yeast eating itself and the carbs in its carrier. Not sure what the rules allow, but yeast basically eats simple sugars, like Fructose that is split from the starch in a normal recipe. You could try adding a small amount (say 1T) of fructose, maybe as honey.

Its in grams...

We discussed this in the summer. I even grew some Discussion with pictures and recipies: http://forums.egullet.org/index.php?showtopic=20445

Cresci on Stollen: Every North European country has its own Stollen A traditional Christmas cake, it is formed by three layers (nece its long shape) of the same dough, which are then twisted to create a final triangular shape. They go on to say that the the three layers and the triangualr shape are symbols of the the Trinity; Butter, Rasins and Almonds are also a symbolic trinity, and also symbolise fertility, money and long life.. My adaptation: Dresdener Stollen Sponge Flour 900 47.37% Milk 350 18.42% Yogurt 250 13.16% Starter 60 3.16% Sugar 30 1.58% Mix, rise at 26C until tripled Flour 1000 52.63% Egg Yolk 100 5.26% Rum 100 5.26% Salt 40 2.11% Vanilla 2 0.11% Orange peel 20 1.05% Icing sugar 400 21.05% Butter 700 36.84% Sultanas 1200 63.16% candied peel 400 21.05% Almonds 350 18.42% Mix, double, divide, shape, rise at 26C for 3 hours Marsipan log optional Total flour 1900 100.00%

The trick is to get many meals out of one dish Chicken->salad->sandwich->soup->risotto->fried cakes Home made bread is cheap, and transforms many things...

Louisa on Butter

melba toast?