jackal10

Ragout of Turbot is a Rtck Stein recipe Chicken livers and Tarte Tatin...I would guess his Bistro...Padstow anyway

Look forward to you posting your revised menu...perhaps we can then suggest wines PM me if you dont want to post publically

Proofing is the final fermentation before baking. I have developed the formula a bit since the eGCI tutorial This is my current version: First is the elaboration from the starter to preferment. I am now using a firm preferment (biga) 50% hydration I think it gives better flavour (for 1Kg dough) 200g flour 100g water 10g starter Ferment at 27C for 12-24 hours. This step generates most of the final flavour Second is bulk fermentation - 70% hydration all the preferment 400g flour 320g water 12g salt (vitamin C optional) Mix roughly Stretch and fold every 15 to 30 mins for 2 hours at 27C For additional refinement you can pre-mix the flour and water (and salt) for a few hours before the main dough. I think this increases the taste of the grain, especially for whole grains. Mix in seeds, olives, nuts etc at this point if you are using them Third fermentation: Proof Bear in mind that the dough is increasingly delicate from this point on. Try not to knock out the gas. Shape and put in a banneton or couche, and put it all in a plastic bag, and either prove for 2 hours at 27C or overnight in a fridge Bake hot (250C), for 40 minutes lots of bottom heat (baking stone), steam in the first minute. For flour I use soft flour (9.5% protein) to get bigger holes. In fact for white bread I now only use soft flour. However this formula also works with wholemeal flour and with spelt If you use yeast instead of sourdough halve the fermentation times.

http://www.natoora.co.uk/uk/Boutique.asp http://solstice.co.uk/Merchant2/merchant.m...egory_Code=duck

err... I'm not sure that is quite accurate. The restaurant was closed yesterday because it was a Monday, and the restuarant is normally closed on Mondays Chef/owner Daniel Clifford said: "The business is open as usual." http://new.cambridge-news.co.uk/cn_news_ho...e.asp?ID=257435

I'd cook all the game for 36 hour at 130F or it will be...chewy

The dough is very wet - 72% or so Not sure what the answer is. The dough is well developed and rested. Probably some surficant In the clip the dough and the surface are well dusted with flour. Wet hands also does it, but too much flour or waer will disturb the balance in the dough. I usually use a little oil. You only need a small amount rubbed on your hands and surface, the bowls, or the surface of the dough.

RHR?

Here is one I made earlier: http://video.google.com/videoplay?docid=88...1935&q=baguette or http://www.danlepard.com/real/jackbaguette.rm (thanks Dan!) A batard is similar, except the piece is larger (about 550gm), Here is what I do Flatten into a rough rectangle fold the corners to the centre (insteadof the whole side for a baguette) fold in half press the seam together roll gently and put in the couche

Gordan Ramsey does a lot of bouillabaisse sauce. Maze?

Fur or feather? Wild game will almost certainly have been shot and then hung, so you cannot assume the inside of the meat is sterile. This time of year is getting toward the end of the game season, so the birds will be getting tough. Thus recipes that are more like braises and confits may work better.

Not me, I've done 3 foodblogs already, and I've no special events coming up I do sometimes out bread in plastic bags if I want a soft crust

Yes! 12th August 1905 Menu of the Luncheon offered by the Members of both Houses of Parliament to Admiral Caillard and his Officers on the Occaison of the visit of the French Fleet to Portsmouth. Have to try something harder next time

no

This is my translation from the culinary french of extracts of a historic menu, served in the UK in the 20th century. Identify the Chef, and ideally the date and place (its in his book) Lobster Mayonnaise Scotch Baron of Beef Lettuce hearts Peaches Cardinal

The Vineyard at Stockcross

I hate to be a spoilsport, but if your surface sterilisation method is powerful enough to disrupt the pathogens, its not going to do the food much good. Searing has the advantage that the side effects are tasty, and its something that needs to be done for flavour anyway, but most other things, such as chemicals are not. UVc bleaches. Radiation has its own debate, but to me irradiated meat tastes sort of burnt

Quenelle de Brochet, sauce Nantua Could be any classical french kitchen, but I guess Waterside Inn

if there is a 5% surcharge for waitstaff and others health insurance (which they presumably would otherwise buy themselves from tip income), do you tip 15% or 20% on top? In other words are you now tipping 25%, and would the wait person actually like that 5% spent on health insurance, or would they rather have the cash? What comes next? Pension contribution? Holiday fund? Training charge? Fuel surcharge?

I sowed purple podded peas, but in the greenhouse (UK) http://www.tamarorganics.co.uk/images/stock/PEEZ_m.jpg Also fava beans - Violetta (purple seeded) and Epicure (red seeded) I guess I should start peppers and tomatoes

He relies on the interior of the meat being nearly sterile, and he sears the outside to sterilise it, and cooks the meat again subsequently. You might get away with it if you know what you are doing, have very high general hygine levels for the whole food chain, and are not feeding immuno compromised people, the old or the young. However it can go easily wrong: for example contamination introduced on the thermometer probe, or by a careless knife cut or fork or anything that pierces the sterile surface while handling, or the outside not being completely seared. Getting it by a health inspector would be difficult, since its outside the guidelines,

Cooking time is the time/temperature you need to ensure a reasonable proportion of the nasties have been killed. Hold time is the time and temperature you can hold the food at without them regrowing too much (10 generations/doubling)

I don't want my scale too intelligent. Even as a baker I would not find bakers percentages useful - they are less useful when using metric measure anyway. Things I do want: - 10 kg or more. I sometimes make 10Kg batches plus pan etc - Large enough platform to put a food processor bowl on - 0.1g accuracy, for spices gells etc. AT the moment I need two scales, a big one and a small accurate one - Big numbers and buttons. My eyesight is not what it was, especially when covered with flour - Waterproof, flour proof for when I drop it in the sink - Drop proof, at least from workbench height - Long battery life, ideally solar panel to recharge Set point and a beep, so I can do repeat weighings Things I don't need: Swivelling display Backlight Letter racks

Err, that graph was one of mine, and shows the safe holding time for food once cooked, with temperature, NOT the safe cooking time The safe cooking time. based on the FDA guidelines is here

OK let me criticise: Overall I'd say not enough "small" courses to let the palate relax between the big hits. Not enough vegetables, and too much meat or fat. No salad course, no cheese course. It reads as though most is a soft texture with nothing crisp. Twelve Course What are people nibbling with the pre-dinner drinks? Amuse 1: Mediterranean Salad Ok but you might want to start with a palate cleanser; feta and oil is a bit too creamy. Maybe a citrus foam? Aumuse 2: Duck, Thyme, Red Pepper Bean Not enough description, but it sounds like a mini main course, Conventioally here would be something like a terrine or pate or foie or even something in a wrapper, like peking duck variant Fish starter: House Cured Salmon, Tomato Gelee, Arugula, Meyer Lemon Vinaigrette OK, difficult for wine after the duck. Gewurz maybe? Conventionally here would be oysters or shellfish. I'd want a "small" course here, like a salad or a soup. Swap the order of the next two courses? Meat starter: Pork Cheek, Plum Puree, Spearmint More chinese influence, like the duck? Soup: Shellfish Consommé, Lobster, Vacherin, Escarole The vacherin is wasted here. Also reduce the fat and cream.... Fish: Turbot, Fennel, Bok Choy, Couscous, Blood Orange Makes more sense if not immediately preceded by shellfish I'd like a "small" couse here, maybe a sorbet or something crisp Hickory Braised Short Rib, Pancetta Brussels Sprouts, Yuka, Chanterelle Is this a main, or a small amuse? It could work as a small couse. Main: Beef, Indian Curry, Basmati Your centre piece is a curry??? You sure? Firstly most people will look for a hunk of bloody protein here, like a steak, or lamb to cut at. Curries are long cooked, and wet. Secondly beef and curry are culturally at odds (sacred cow!) Thirdly curry is hard to do well, and properly needs many small side dishes Fourthly curry is hell on the good wine, which I hooe your guests are drinking with the main course Pud 1: Olive Cake, Dark Chocolate, Raw Sugar, Cocoa Pud 2: Bing Cherry, Black Pearl, Vanilla Pud 3: Date, Chocolate, Cassia Ice Cream, Almond Brittle Pud 4: Katafi, Whipped Yogurt, Berry Compote, Lavender Honey Four deserts, and no cheese? Its nice to have something to finish the good wine with. Again need to alternate big and little courses. By the third desert I'd have given up with sugar overload. Personally I'd swap one for good cheese and good bread/crackers another for a miniature pre-desert, You could consider a savoury instead of one. No coffee and petit four etc? You need something at the end of the meal such as cheese and desert (fruit, petit four etc) to linger over with coffee, port or a good brandy, and in less enlightened days a good cigar.