jackal10

Bravo! What a wonderfully informative and erudite post! There is a tradition of chefs improvising. Somewhat later, the young Escoffier was at the siege of Paris, where the Bellanger served a famous menu for CChristmas 1870 including "Le Chat, flanque de rats", and the remains of various animals from the Paris zoo, washed down with Romanee Conti 1858 ...Fortunately they have not passed into the repertoire.

I hate to say this, but it is still cold here, often freezing at night and max 10C/50F during the day. It also rains (and sometimes hail or snow). Restaurants aren't that well heated either. With just a shirt and slacks (not jeans) you will be cold. The blazer, or a decent sports jacket, is a good and useful idea. Maybe a wool pullover as well, and an overcoat.

I have added this recipe for Gefilte fish to the recipe archive. Like quenelles, originally a way of making bony fish , like carp or pike easily edible. In ancient times, carp were raised in inland fish ponds,and were a significant source of protein. It made them acceptable for the Sabbath when boning was forbidden, the flesh of the fish was chopped and stuffed back into the skin. Few people now stuff the skin, but make balls instead. The fish protein, together with the egg bind them. There are many variations. Those of Polish and Hassidic descent prefer them quite sweet. Those of Russian and Lithuanian descent prefer them not so sweet, but peppery. Some from the south add ground almonds. English tradition rolls them in coarse Matzo meal and fries. My mother added mashed potato, so they were more like a fish-cake. Traditionally gefilte fish poached and served cold with the stock jellied, a thin slice of cooked carrot on the top and accompanied by Chrain (horseradish and beet sauce). Greeks like egg and lemon sauce The old joke is that like Haggis, gefilte fish are difficult to catch and fillet...

Gefilte Fish Jewish fish quenelles Like quenelles, originally a way of making bony fish , like carp or pike easily edible. In ancient times, carp were raised in inland fish ponds,and were a significant source of protein. It made them acceptable for the Sabbath when boning was forbidden, the flesh of the fish was chopped and stuffed back into the skin. Few people now stuff the skin, but make balls instead. There are many variations. Those of Polish and Hassidic descent prefer them quite sweet. Those of Russian and Lithuanian descent prefer them not so sweet, but peppery. Some from the south add ground almonds. English tradition rolls them in coarse Matzo meal and fries. My mother added mashed potato, so they were more like a fish-cake. Traditionally gefilte fish poached and served cold with the stock jellied, a thin slice of cooked carrot on the top and accompanied by Chrain (horseradish and beet sauce. They can also be served with an egg and lemon sauce. 2 lb Mixed white fish 2 Eggs 2 Carrots 1 Stick celery 3 Onions 3 oz Matzo meal 1. Fillet the fish, and make a strong stock from the heads, bones and skin. If you ask your fishmonger he may give you extra heads and fish frames. Put them, together with one of the onions, chopped, the chopped stick of celery, and half of a carrot with a pint of water in a saucepan and boil for half an hour. Strain 2. Chop the fish and the remaining onion by hand, or blitz for 5-10 seconds in a food procesor. The texture should not be too fine, not a puree, but you should not be able to distinguish the indiviual lumps. 3. Add the beaten eggs (whites only if you are upmarket), season well with salt and pepper, add a Tbs of sugar if you are Polish, and add enough Matzo meal to bind. 4. Leave the mixture in the fridge for half an hour to set up 5. Roll into ping-pong sized balls. Wet hands help. 6. Bring the stock to just boiling and lay in the balls. Poach for half an hour, then strain. 7. Slice the remaining carrot into thin rounds, and cook in the stock. Lay a round of carrot on each ball. 8. Reduce the stock by half and ladle over the balls. 9. Put in fridge until jellied Keywords: Intermediate, Fish, Jewish ( RG941 )

Gefilte Fish Jewish fish quenelles Like quenelles, originally a way of making bony fish , like carp or pike easily edible. In ancient times, carp were raised in inland fish ponds,and were a significant source of protein. It made them acceptable for the Sabbath when boning was forbidden, the flesh of the fish was chopped and stuffed back into the skin. Few people now stuff the skin, but make balls instead. There are many variations. Those of Polish and Hassidic descent prefer them quite sweet. Those of Russian and Lithuanian descent prefer them not so sweet, but peppery. Some from the south add ground almonds. English tradition rolls them in coarse Matzo meal and fries. My mother added mashed potato, so they were more like a fish-cake. Traditionally gefilte fish poached and served cold with the stock jellied, a thin slice of cooked carrot on the top and accompanied by Chrain (horseradish and beet sauce. They can also be served with an egg and lemon sauce. 2 lb Mixed white fish 2 Eggs 2 Carrots 1 Stick celery 3 Onions 3 oz Matzo meal 1. Fillet the fish, and make a strong stock from the heads, bones and skin. If you ask your fishmonger he may give you extra heads and fish frames. Put them, together with one of the onions, chopped, the chopped stick of celery, and half of a carrot with a pint of water in a saucepan and boil for half an hour. Strain 2. Chop the fish and the remaining onion by hand, or blitz for 5-10 seconds in a food procesor. The texture should not be too fine, not a puree, but you should not be able to distinguish the indiviual lumps. 3. Add the beaten eggs (whites only if you are upmarket), season well with salt and pepper, add a Tbs of sugar if you are Polish, and add enough Matzo meal to bind. 4. Leave the mixture in the fridge for half an hour to set up 5. Roll into ping-pong sized balls. Wet hands help. 6. Bring the stock to just boiling and lay in the balls. Poach for half an hour, then strain. 7. Slice the remaining carrot into thin rounds, and cook in the stock. Lay a round of carrot on each ball. 8. Reduce the stock by half and ladle over the balls. 9. Put in fridge until jellied Keywords: Intermediate, Fish, Jewish ( RG941 )

Smart casual is upmarket Suit and tie = wage slave Trainers, shell suit, or fleece = scum

Loufood: How nice to see you! How is el Bulli? Ignore the smoke free bit; where would you reccomend on the left bank?

Aieee.. I have discovered that L'Abruci is no longer a Jazz club but has gone Tecno. Not the same at all. Where now???? A basic Brasserie, serving good plain food, both fish and roasted meats, and one member of the party insists on smoke free.

I'm in Lisbon May 25/26/27, talking at a conference on "The gap between entrepreneurs and investors" I guess one of those nights will be a conference dinner, but where should I eat on the other? Meet?

Used chiefly for covering large joints of meat, to which it imparts an appropriate flavour Finely mince two medium carrots (the red part only), two onions, and two sticks of celery. Add one tablespoon of raw lean ham, cut paysanne -fashion (small cubes), a sprig of thyme and half a bay leaf, crushed. Stew in butter (until soft) and finally swill the pan with two tablespoons of Madeira If you are at all serious about cooking, you really should own a copy of Escoffier "A Guide to Modern Cookery" He adds the preparation of Mirepoix is similar, except that instead of being minced the vegtables are cut into more or less fine dice for mirepoix, the fineness depending on its intended use..

And in Chelm, as made famous by Isaac Bashevis Singer ?

Turnips and lamb are a traditional pairing Navet of lamb (lamb stew with turnips) Roast with lamb Julienne with remoulade, like celeriac Nip and Nip: Turnip and Parsnip, either pureed or as soup (with a tiny pinch of curry powder)

Put the herbs in the marinade, and in the gravy or sauce ...mmm mint sauce with lamb...

I like Pine forest honey Rowse is a major supplier and have many interesting varieties

Welcome Sara, and yes you can use fozen cauliflower, but you need to defrost it first in order to slice it thin. Its strong tasting, so its probably best as a component or side dish, or as an intermediate course...

Tungpo pork in this thread

Ah well, I guess he writes what he knows. But you've definitely piqued my interest. Would you be willing to expound on any or all of these? Pretty please? I'm Ashkenazi myself, and not frum. I can do no better than to refer you to Claudia Roden's excellent Book of Jewish Food, where she devotes a whole chapter (and then some) to "The Sabbath Pot"

The good Rabbi's report, while wonderful, omits the Sephardic variants. Where are the Dafina's, the hamins (Spain) , the skhana (Morocco), the Khalebi (Iran), the Maote (Kurdistan), the Ferik (Egypt with green whest), and the Harissa's of Yemen? And has the introduction of time clocks on stoves led to the decline of cholent?

They behave rather differently. Agar when set has a high melting point, and doesn't dissolve so you get a different mouth feel. You can make high-temperature jellies... Agar set much more quickly, like in the pan unless you are quick Agar doesn't set well with acid additions or flavours.

1. My own 2. Tiptree "Double One" 3. Rose's Lime 4. Cooper's Vintage Oxford

If you use the low temperature roasting method, then you don't need to rest it.

Looks like l'Atelier Maitre Albert may be possible, but only for a two hour slot. Any comments on l'Abruci (all the oysters you can eat) + jazz club or Le Petit Zinc? Choices, choices...

Looks like we will split, and the foodies do lunch at Atelier Joel Robuchon, and now looking for sa "left bank experience" for supper. Favourite Brasseries? Maybe with Jazz?

Tesco stock it. It has some tangerine in it.

If all be true that I do think, There are five reasons we should drink: Good wine, a friend, or being dry, Or lest we should be by and by, Or any other reason why. ATTRIBUTION: Henry Aldrich (1647–1710), British cleric. If all be true that I do think (l. 1–5).