jackal10

Kneading and turning are very different. Kneading is hard work, By hand you put your hands on top of the dough and push it along the working surface, stretching it with a sort of rolling motion before gathering it back, and turning it round a bit. You do this again and again at the begining of making the bread, for ten minutes or more. ALternatively use a mixer to emulate the hand kneading and to mechanically work the dough. The turning technique is much more akin to making flaky pastry or croissants. You handle the dough as lightly as possible, so as not to de-gas it. You wait until the dough has some bubbles, then just lightly fold it sides to middle, and maybe top to bottom. That is all. You then put the dough back to rest, relax and ferment some more - maybe half an hour for a yeasted bread or an hour for sourdough, before folding it once more, maybe four times during the period of bulk fermentation. Folded dough

The pre-arugula, post arugula, and post modern (mache?) periods extend to all areas of dining: Pre-Arugula Starter: Prawn Cockail Main: Steak, well done Desert: Black Forest Gateau Wine: Blue Nun Post Arugula: Starter: Whitebait or Gravlax Main: Steak, rare Desert: Chocolate Mousse or Death by chocolate Wine: Oaky Rioja Post Modern: Starter: Vegetable terrine with two coloured sauces, feathered Main: Steak, slow cooked but pink, Vegatables as seperate courses Desert: Chocolate sampler or choclate creme brulee Wine: Obscure Chilean

Quinoa, the mystical grain of the Incas, is a fantastic grain, high in protein. Beautiful to grow as well, with coloured feathery seed heads. It has an interesting "nutty" taste. The seed is naturally covered with bitter soap like saponins, so before using be sure to wash well in cold water and drain. Then treat it a bit like rice. Put it in a pan with twice as much water, and some salt, and cook until the water is adsorbed, and the grain transparent, except of a little spiral of the shoot. Use the cooked grain like rice or kasha, as a side dish, or as the base of a salad. Combines well with potato (both from the Andes, or you can make patties and fry... Well worth the space in your kitchen, but it won't be there long....

Slow roast, then flash the outside. Braise is not as good, and comes out more fatty, to my taste. I guess the fat gets incorporated in the braising liquid. Lamb stew often feature a lot of bans or potatoes to soak up the fat. Haricot beans are good with lamb. So are turnips.

I gave my recipe for sweet green tomato pickle http://forums.egullet.org/index.php?showto...d+green+tomatos

I agree. Bacon Sarnies are for second breakfast, standing around outside in the cold and wet early morning before some outdoor activity. The breakfast in the photo must be for wimps or tourists. Seems a bit small to me - one sausage, one egg, one tomato, not enough potato, small piece or two of bacon??? Should be at least double. Ok not the egg becuase of the chlorestrol, but two of everything else. It is quite tricky to cook to get everything ready at he same time. The secret is a warming oven or equivalent, so you can keep things ready while you prepare the rest. Cook the eggs last.

Add some to an apple pie to appreciate the honeyed flavour Pickle Bake, like pears. In fact most pear recipes work. Although they are rock hard and difficult to peel raw, they soften when baked, so I bake them before working with them.

Ahh, Bubble and Squeek! The home made proper one is far above the frozen patties seved up in hotels and fast food places. Originally it was the left-overs from Sunday lunch. Nowdays made from fresh. The potato should be old, floury, and mashed. The odd roast potato in there is good. The greens should be cooked cabbage, shredded small, preferably the spring cabbage, but I guess shredded cooked sprouts or kale or other brassica could be used. A little onion, ideally roasted first. Mash all together, quite coarsly, and season well. Form into patties, or just one large one cut into wedges later. Now the important part. Bubble and Squeek (the potato is the bubble, and the squeek is the cabbage) to be worthy of the name MUST be shallow (not deep) fried in BEEF DRIPPING regardless of the health police, until brown and crusty, flipped over and fried until the other is also crusty. Yummm! Although I think it more lunch food. Breakfast potatoes are more like slices of cooked potato shallow fried...

I'd omit the cheese. Lamb is fairly fatty, and I don't think the cheese will help. Breadcrumbs, or greens, or apricots... Best way is to use a digital themometer and cook until the centre is 55C/130F for rare or a bit more (60C/145f) for medium. Fortunately lamb is pretty tolerant Two ways to cook it: a) Fast 400F/200C oven, for between 90 minutes and 2 hours. Let rest in a wrm place for half an hour b) Slow, I much prefer this method. 7 hours is a 65C/150F oven. Results in much more tender meat, and is easier to control

I've never seen them with pickled eggs They are very common in the UK. Every supermarket, convenience store, pub, even garages that sell sandwiches will have them. They always seem to have ghastly orange dried breadcrumbs on the outside. Sold and eaten cold. Very few places make them themselvs - maybe the odd gastro-pub. Not sold in fish and chip shops though. However Fish and chip shops often sell pickled eggs. If you are making them at home, then get-in-my-belly (I do like your posts, both here and in the staff meal thread) is quite right, cook them at a medium temperature so the sausage cooks before the outside burns.

They come in three sizes commercially: the traditional Scotch Egg, with a whole egg in the middle; snack eggs, about half size with chopped egg and mayo in the middle, and picnic or canape eggs, about half again. You can also get other fillings: coleslaw, or cheese and bacon. I guess you could use a quail eggs for amuse.. Dammit, I have some commercial ones in the fridge. They are OK, except for the awful breadcrumbs and despite the lateness of the hour I guess need photographing Hens egg (for size), Scotch egg, and a snack egg; and a snack egg halved.

They are a convenience food. Personally I wouldn't bother to make them at home, myself. Hardboil a smell egg. Shell Coat in really good sausage meat, quite thick, maybe half an inch all round Coat the sausage meat in egg and breadcrumbs Deep fry until golden, let get cold. Serve with salad for lunch I guess you could roll them in melted butter and oven roast them

I should add that there are at least two, if not three traditions. Working people, blue collar and northerners eat a substantial breakfast early, start work at 8am (farmers earlier), break for half an hour |"breakfast"0 at 10am, lunch 12.30-1pm, stop work at 4pm, go home for 5pm High Tea and maybe a snack before bed at 10pm. Second breakfast at 10am is sacrosant, for example to the people doing building work on my house. White collar workers, soft southerners and the like take a light breakfast at 8am, maybe have coffee at 11am, working lunch at 1pm, tea and biscuits at 4pm, at dinner at 7pm. Those with leisure and country houses may breakfast well at 10, lunch at 2, and dine at 8

For me just a mug of coffee or the full thing, especially on a Sunday (Eggs, Bacon, Sausage, Black Pudding, Tomato, Mushroom, Fried Potato, Fried bread Beans, then toast marmelade etc). Porridge or cereal, Fruit juice. Occaisionally a croissant, or Kedgeree. Quite often leftovers from the night before, especially cold sausages, eaten while clearing up

Also for the UK? Also how to grow Burdock (gobo), and when is the correct time to harvest it? Before flowering or in the winter?

I add the yeast (but not the salt) before the autolyse, on the grounds that at least one of the effects is the breaking down of starches into sugars by the enzymes in the yeast, (hence the name "autolyse"), which is inhibited by the salt. Is this wrong? I certainly get a better rise if there is aperiod wit the yeast, but without he salt. Also in your adaption of the Gosselin process (which I agree is revolutionary) you do not de-gas, and only cut rather than shape and fold the baguettes. Other people empahsise the importance of proper forming techniques for baguettes. Are both right?

Please can we have some nabe recipes? Do other cuisines hot-pots count? Steam boats? Cholent? I'll probably make a Lancashire Hot Pot (lamb, onion, potatoes)...

Hedonism resort? Although I'm not sure its the food one goes for...

Demerara sugar is often white granulated sugar with added partially refined syrup (golden syrup). You can dissolve off the brown coating with a little water.. In the UK we have Light soft brown and Dark soft brown. Looks like your sugar corresponds to dark soft brown

What fun. Lets see how far we can take this: Eight course: Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Dessert, Cheese Nine course: Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Dessert, Cheese, Coffee and Petit Four Ten course: Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Pudding, Cheese,Dessert (fruit), Coffee and Petit Four Eleven course: Amuse, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Pudding, Cheese,Dessert (fruit), Coffee and Petit Four Twelve course: Amuse, Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Pudding, Cheese, Dessert (Fruit), Coffee and Petit Four Thirteen course: Amuse, Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Pudding, Ice cream, Cheese, Dessert (fruit), Coffee and Petit Four Fourteen course: Amuse1 (palate cleanser), Amuse2 ,Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Pudding, Ice cream, Cheese, Dessert (fruit),Coffee and Petit Four Fifteen course: Amuse1(palate cleanser), , Amuse2 ,Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Game, Main course, Salad, Pudding, Ice cream, Cheese,Dessert (fruit), Coffee and Petit Four Sixteen course: Amuse1(palate cleanser), , Amuse2 ,Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Game,Artichoke or Wild Mushrooms, or other seasonal vegetable, Main course, Salad, Pudding, Ice cream, Cheese,Dessert (fruit), Coffee and Petit Four Seventeen course: Amuse1(palate cleanser), , Amuse2 ,Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Game,Artichoke or Wild Mushrooms, or other seasonal vegetable, Main course, Salad, Pudding, Ice cream,Savoury Cheese, Dessert (fruit), Coffee and Petit Four Eighteen course: Amuse1(palate cleanser), , Amuse2 ,Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Game,Artichoke or Wild Mushrooms, or other seasonal vegetable, Main course, Salad, Pudding, Ice cream,Savoury, Cheese,Dessert (fruit), Coffee and Petit Four Nineteen course: Amuse1(palate cleanser), , Amuse2 ,Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Pasta, Game,Artichoke or Wild Mushrooms, or other seasonal vegetable, Main course, Salad, Pudding, Ice cream,Savoury, Cheese,Dessert (fruit), Coffee and Petit Four Twenty course: Amuse1(palate cleanser), , Amuse2 ,Oyster or Caviar, Cold app, Soup, Hot app (fish/shellfish), Antipasta (salty), Pasta,Intermezzo (sorbet), Game,Artichoke or Wild Mushrooms, or other seasonal vegetable, Main course, Salad, Pudding, Ice cream,Savoury, Cheese,Dessert (fruit), Coffee and Petit Four Twenty one course: Amuse1(palate cleanser), , Amuse2 ,Oyster or Caviar, Cold app, Thick Soup, Thin Soup, Hot app (fish/shellfish), Antipasta (salty), Pasta,Intermezzo (sorbet), Game,Artichoke or Wild Mushrooms, or other seasonal vegetable, Main course, Salad, Pudding, Ice cream,Savoury, Cheese,Dessert (fruit), Coffee and Petit Four After that start doubling up and duplicating main courses, with suitable light courses between them. I've kept the original order, but I'm not happy with the position of the salad. Ameicans tend to eat salad before the main course, and Europeans not at all. After the main course you need something light, but something to finish the heavy red wine with, and the salad dressing will fight the wine. I'd prefer to see something like cheese or a souffle there, and the salad earlier, say between the soup and the fish, where a light dish is needed Of course each course must be served with correct cutlery and crockery, and NEVER have the cutlery for more than three courses on the table at once. The correct cutlery is brought in with the service (under) plate at each course, and cleared after. Hmm...seems to me we ought to arrange the definitive eG dinner sometime...

You need somewhere that is like nowhere else, rther than a high end restaurant that might be anywhere Either St Johns Simpsons Wiltons Lindsey House

Thanks I stunned by your high praise, but I'm just a bread amateur. It is much easier to make money from computers, and to bake for friends.

No need to panic. It will take very long (like 24 hours) slow cooking. Put it on before you leave in the morning in a very slow, (90C/200F plate warming) oven, or even the night before. Keep it in one piece, Two ways, both delicious: a) Soft, gelatanous skin: Cook it Tung po or old rice mat style Blanch twice. Put it into a casserole, skin side down with 2 Tbs soy, 2 Tbs Mirin, and if you have them, garlic, ginger, spring onion. Put on a tight fitting lid. It will make its own juice. Serve with lots of plain boiled rice and simple steamed or stir-fried veg. b) Pseudo BBQ, with amazing crackling: Line a pan with foil. Rub the pork with BBQ seasoning/spices - lots of garlic. Your salt/thyme sounds good. Put in the roasting pan and in the very slow oven for between 12 and 24 hours. Before serving put into a blazing hot (200C/400F+) oven for 15 mins to puff the crackling. Serve with coleslaw, hush puppies, cornbread etc. edit: I guess pan fry will work for the crackling as well. The oven cooking dries the skin, so it puffs easily...

Saffron breads and buns are traditional for Easter. Saffron buns "Revel Buns" pre-date hot cross buns. Makey your usual current bun, or fruit bread, but infuse a pinch of saffron in the water you make it with.

I learnt it from Dan Lepard... A short knead is still helpful to ensure the dough is homogenous, but the purpose is to mix, rather then stretch.