jackal10

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).

Close, but surely you toast with the wire tennis-bat toaster thingy under the hotplate? Also I prefer Tiptree "Double One" marmelade

The Aga has four ovens permanently hot at different temperatures . If you only have one oven take the meat out an hour before and keep it warm - wrap it up in tinfoil and towels if need be. Turn the oven up to max. Par-boil the potatoes and parsnips, then turn them in hot fat. Pre-heat the yorkshire tin or moulds. Put in the spuds and nips, an the yorkshires. Put them in the hot oven for half an hour to 45 mins., until the desired browness. You can put the meat in to crisp the outside for the last ten minutes.

A full - 20 page- explanation is on its way in the first of the eGCI Molecular Gastronomy units. The object is to get the meat to 55C/140F or maybe 70C if you like it less rare. To do this by putting it in a 400F oven makes no sense - you just overcook the outside. Brown all round initially, either on a stovetop,or with a blowtorch or in a hot oven for 15 mins, then put in a 65C oven for four to five hours. Perfect juicy meat. Theoretical model temperature inside a 2 inch thick piece of beef at various temperature ovens. The result

In Hong kong (or at least at the Manderin Hotel) they serve cold rose-water syrup in a silver jug with thier iced mocha, so guests can add their own amount of sweetness. Sugar, of course, would not dissolve quickly in the cold liquid. Cream is in another silver jug. Very civilised.

I used to live at Rhadegund House. St Rhadegund (or Radegunde), was the daughter of Berthaire, pagan king of a portion of Thuringia, she was probably born at Erfurt, Thuringia, Germany. Her father was murdered by his brother, Hermenefrid, who in 531 was defeated by king Theodoric of Austrasia and king Clotaire I of Neustria (Acquitane). Clotaire took the twelve year old Radegunde captive and raped her. Six years later he married her. He was not a nice person. and she and bore Clotaire's cruelties uncomplainingly until the final straw when he murdered her brother, Unstrut. She then fled to a nunnery, and did a a lot of washing. Not a lot of people washed in those days. Since it was a healing order, washing was a good thing, and many apparently miraculous cures occurred. She founded a monastry at Poitiers, and her virginity was miraculously restored. The nuns spread their healing order thoughout Europe and did a lot of washing. The order fell into disrepute, since many of the nuns felt that the miraculous restoration of virginity applied to them as well, and the nunneries became places of debauch. Even more washing. I give you St Rhadegund, patron saint of laundry (and recovery from excess).

Restauranters grace (non-denominational) "O Lord give us power to shift this lot in half an hour. Amen"

Not sure your blog is the right place for this - I don't want to take it over.. Brain Patties (source as above) 1/2lb puff pastry 1 set ox brains 1 tablespoonful vinegar 1/4 pint white sauce 1 blade mace salt and pepper Line some patty-pans with puff pastry, mark the centres with a small round cutter and bake them. Soak the brains in cold water and skim them, then tie them up in muslin and boil them in hot water to which vinegar and salt has been added for 15-20 minutes. When cold chop them finely and add white sauce in which mace has been boiled, and the seasoning. Mix well, fill the baked patty cases and re-heat in the oven until served. I assume the puff pastry is made with margarine. I guess the white sauce must have been a veloute, rather than a bechamel, otherwise I don't know how they made a parve white sauce. Alas in these days of BSE beef brain is no longer available here. I guess chicken liver could be substituted...

Wonderful! I am looking forward to this. I have inherited a number of old Jewish cookbooks. Let me know if I can help your research For example "Dainty Dinners and Dishes for Jewish Families" 1902 by May Henry and Kate Halford (Wertheime, Lea & Co, London). The forward says they were sisters, and authors of "The Economical Jewish Cook Book" The suggested Menu for March is Julienne Soup Fillets of Sole Orly Brain Patties Fillets of Beef with Horseradish Sauce Leg of Mutton Potatoes la Lyonnaise Spinach Rum Sorbet Duckling, Apple Sauce; Salad Charlotte Russe Lemon Whip Deviled Sardines

Have you no sole?

I'd add eggs, either in the shell to be cooked long and slow in the cholent to the good Rabbi's recipe... Personally I think butter beans are essential in Cholent

There are splendid and woderful traditions of Sephardic slow cooked sabbath foods. Dafina and Hamins are the sephardic equivalent of the ashkenazic Cholent. Claudia Roden (mey she have ten thousand blessings) has a whole chapter of her book (The book of Jewish Food) devoted to them. Your mother's Cholent might not be that bad: Cholent is like that. As Cladia Roden (she also gives recipe for Cholent) says: "A test of 'who is a Jew' is supposed to be whether you like cholent. One of my Israeli friends found himself eating it with friends in Jerusalem. When he complained that it was not very good one of his companions replied "Its not supposed to be"". Hence the tradition of the Shabbos afternoon schluf (snooze), and evening prayers for one's stomach to recover...

If Les Bookinistes is overrun with tourists, would Ze Kitchen Galerie provide a better experience?

Isn't a tiddy oggie simply a cornish pastie? It is in the Navy... British Fauna

Point taken. Does eGRA have "basic" recipes already, like pate brisee, pate sablee, puff pastry, etc?

While pissaldiere is excellent, an English cheese and onion pie is the other way up, with the pastry on top. Sometimes a plate pie with pastry and bottom, or even a cheese and onion pastie, with the pastry folded round the filling and crimped. Basic filling: 8oz/250g cheese such as a sharp cheddar, grated Large onion or two, softened in a little butter 1 lb'500g potatoes, peeled, cooked and cubed or even mashed salt, pepper and a little mustard Season well, but remember the cheese is quite salt. Mix the filling together, put in pie dish. Top with pastry. Brush with egg glaze, bake until brown - 20 min 400F. Good hot, warm or cold. You can use any sort of pastry - ordinary short crust, or even shop bought flaky puff pastry turned with some cheese, except that flaky tends to rise a bit much, but is spectacular. Rough puff is good. If you are doing a plate pie with top and bottom crusts, you can omit the potato. Some add eggs and cream to make a quiche like filling, but I think that is wrong. You can add leeks, but that can make the filling watery. Bacon if not veggie... Short crust/ Pate Brisee: 6oz/180g flour 4oz/ 120g unsalted butter.. pinch salt Whizz together until crumbs. Add 2 tbs water and poulse until it forms into a ball. Let rest for half an hour. Or buy the ready made. Rough puff: Same proportions Make the pastry as above with half the butter. Cut the rest into small cubes and and mix with the pastry. Give the pastry two or three turns - roll out, fold sides to middle, rotate by 90 degrees, roll out again, fold again.

Thankyou. l'Atelier Maitre Albert was my first choice, but unfortunately they are closed on May 1, so the person on the end of the phone told me. Thus my second choice was Les Bookinistes, Guy Savoy's other left bank offering. However I'm wondering waht the alternatives are. Nothing too formal or stuffy. Only about half the party are foodies, Gagnaire would frighten them. Money is a secondary consideration. I don't get to Paris that often, so I would like to make best use of the opportunity.

English Cheese and Onion Pie While pissaldiere is excellent, an English cheese and onion pie is the other way up, with the pastry on top. Sometimes a plate pie with pastry and bottom, or even a cheese and onion pastie, with the pastry folded round the filling and crimped 8oz/250g cheese such as a sharp cheddar, grated Large onion or two, softened in a little butter 1 lb 500g potatoes, peeled, cooked and cubed or even mashed salt, pepper and a little mustard Season well, but remember the cheese is quite salty Mix the filling together, put in pie dish. Top with pastry. Brush with egg glaze, bake until brown - 20 min 400F. Good hot, warm or cold. You can use any sort of pastry - ordinary short crust, or even shop bought flaky puff pastry turned with some cheese, except that flaky tends to rise a bit much, but is spectacular. Rough puff is good. If you are doing a plate pie with top and bottom crusts, you can omit the potato. Some add eggs and cream to make a quiche like filling, but I think that is wrong. You can add leeks, but that can make the filling watery. Bacon if not veggie... Short crust/ Pate Brisee: 6oz/180g flour 4oz/ 120g unsalted butter.. pinch salt Whizz together until crumbs. Add 2 tbs water and poulse until it forms into a ball. Let rest for half an hour. Or buy the ready made. Rough puff: Same proportions Make the pastry as above with half the butter. Cut the rest into small cubes and and mix with the pastry. Give the pastry two or three turns - roll out, fold sides to middle, rotate by 90 degrees, roll out again, fold again. Keywords: Potatoes, Cheese ( RG915 )

English Cheese and Onion Pie While pissaldiere is excellent, an English cheese and onion pie is the other way up, with the pastry on top. Sometimes a plate pie with pastry and bottom, or even a cheese and onion pastie, with the pastry folded round the filling and crimped 8oz/250g cheese such as a sharp cheddar, grated Large onion or two, softened in a little butter 1 lb 500g potatoes, peeled, cooked and cubed or even mashed salt, pepper and a little mustard Season well, but remember the cheese is quite salty Mix the filling together, put in pie dish. Top with pastry. Brush with egg glaze, bake until brown - 20 min 400F. Good hot, warm or cold. You can use any sort of pastry - ordinary short crust, or even shop bought flaky puff pastry turned with some cheese, except that flaky tends to rise a bit much, but is spectacular. Rough puff is good. If you are doing a plate pie with top and bottom crusts, you can omit the potato. Some add eggs and cream to make a quiche like filling, but I think that is wrong. You can add leeks, but that can make the filling watery. Bacon if not veggie... Short crust/ Pate Brisee: 6oz/180g flour 4oz/ 120g unsalted butter.. pinch salt Whizz together until crumbs. Add 2 tbs water and poulse until it forms into a ball. Let rest for half an hour. Or buy the ready made. Rough puff: Same proportions Make the pastry as above with half the butter. Cut the rest into small cubes and and mix with the pastry. Give the pastry two or three turns - roll out, fold sides to middle, rotate by 90 degrees, roll out again, fold again. Keywords: Potatoes, Cheese ( RG915 )