jackal10

I hope you mean 60C and not 50C http://www.cfsan.fda.gov/~dms/fc01-3.html#3-4 The story about holding times is more complex. Since the cooked food is (nearly) sterile, provided you do not pierce or open the bag, biological action is unlikely to be the cause of degredation. Other factors, such as chemical degredation will happen quicker. MAXIMUM HOLDING TIMES (adapted from CALCULATING THE TOTAL GROWTH OF BACTERIA IN COOKED FOOD USING THE FDA CODE CONTROLS by O. Peter Snyder, Jr., Ph.D Hospitality Institute of Technology and Management) The US FDA Food Code, is, a simplification and scientifically wrong because pathogen growth actually starts at about 29.3ºF and stops, for all practical purposes, at 125ºF. The speed of growth depends on the temperature. The FDA codes appear to be based on a maximum of a 10x generations (doubling) of pathogens such as Listeria onocytogenes at 41ºF and Salmonella / Staphylococcus aureus at 115ºF. Based on this we can extrapolate to other temperatures, °F °C 10 Multiplications of Pathogens SAFETY LIMIT <30 <-1.1 Safe 30 -1.1 123.8days 35 1.7 19.3 days 40 4.4 7.5 days Fridge temperature 41 5.0 6.5 days 45 7.2 4.0 days 50 10.0 2.4 days 55 12.8 1.7 days 60 15.6 1.2 days 65 18.3 21.6 hours 70 21.1 16.9 hours Room temperature 75 23.9 13.6 hours 80 26.7 11.2 hours 85 29.4 9.3 hours 90 32.2 7.9 hours 95 35.0 6.8 hours 100 37.8 5.9 hours 105 40.6 5.2 hours 110 43.3 4.7 hours 115 46.1 4.6 hours 120 48.9 5.6 hours 125 51.7 31.0 hours

Things are firming up. Starters: Goose cracker Goose mini Peking pancakes Smoked goose Foie Caviar Goose soup /Cream of artichoke Ballotine of goose Mock goose veg etc Buttered oranges Some sort of Galette du Rois (as it Epiphany) Cheeses etc Still uncertain as to the second pudding. Suggestions?

A doctor specialising in diet and nutrition likened dieting to holding your breath: you can have an effect for a while, but your base metabolism will always win out. What you eat accounts for maybe only 5% of weight gain, except in extreme cases, and those typically need surgical intervention. That said, dropping sodas and other refined and sugary foods can have a dramatic effect. Much US food has sugar or high fructose corn syruo in it; changing from white to wholemeal helps as well.

http://www.soyelle.com/cmspage.aspx?pid=66 Also bra and pantie cookie cuter sets for more check "The Erotic Bakery Cookbook" Google is your friend

Pressure cooker. Make chicken stock in 10 mins, (bit longer from frozen) take out the chicken. Then a whole range of options: Chunky chicken soup Chicken pot pie Salads Curry Brown whole etc etc Other tricks: Roast over a mix of onion, potato rice and stock BBQ (you can get smoking bags for use in an oven) Tea smoke Tagine

Cut into cubes, about 1cm a side, and roll in sugar like Pate de Fruit These are old fashioned "Quince Comfits"

Heavy natural furniture linen, Try a theatrical supply house I'm in the UK and use Ecru linen from http://www.russellandchapple.co.uk/index.asp

Cherry is traditional Apple and blackberry (sieved, and served wih a swirl of cream) is very nice

Goose crisp is not the skin, but a tapioca starch based crisp flavoured with goose, like (US) shrimp chips. I like the idea of spring rolls, but not sure how they would work as nibbles The veggies for main have lots of things: chestnut custards, serviette dumpling, red cabbage, roasted veg (inc sprouts)

The title says it all really. I need help planning and suggestions for my birthday feast on 12th Jan. Its a number ending in zero. The fixed parameters are two geese and 14 people, two of whom are vegetarians. We will be eating in the (large) kitchen. I am going to cook my goose, 9 ways Thoughts so far: Nibbles and starters: Goose crisp (HB had this on his Perfect Christmas, with the throwaway line "made like a prawn cracker". I know how to make a prawn crackers, but I guess with some goose part or Foie instead of prawn) ( 1) Crisped goose skin ( 2) Finley sliced smoked goose, cornichon (3) Foie gras on sourdough toast (4) (something for the veggies: nuts, olives etc) (maybe a caviar service (with grey goose vodka), or oysters) Soup Black goose soup (consomme style with goose etc garnishes) (5) Cream of artichoke (for the veggies) Pirogi (?) (Inspired by the thread here, with goose gribines/potato, plain potato or saurkraut for veggies) (6) Main My original idea was to fairly plainly roast one goose, and process the other. That way I can present the whole roast goose, but carve the breasts from both Also some shredded confit from the legs of the second goose, and a slice of stuffed neck (7,8.9) However logistics suggest instead boning and making one into a ballotine, with the breast of both, and presenting and carving that instead. Not sure what to do with confit in this mode Accompaniments Red cabbage Apple sauce Servietten Knodel Chestnuts (custard?) Roast things: potatoes, parsnips, sprouts, shallots, garlic Veggies can have the vegetables, and the chestnut custard... Puds Something light and probably with citrus. Buttered oranges? Desert Cheese (Vacherin?) Chocolates and mints Fruit Coffee I wondered about gooseneck barnacles, or gooseberries, but they are out of season and too much...

Has anyone noticed that Google has released a beta recipe search? http://www.google.com/base/search?a_n0=rec...2=Course&a_y2=1 I wish there was some way of grading recioes, If I search for, say, goose soup, I don't need 58 recipes but 3 or 4 "best" ones...

The secret to perfect yorkshires is the depth of the batter. Not too deep or you will get popovers - no more than half an inch. Superhot fat as well and a hot oven. The batter should sizzle as you pour it in. A little roast onion in them is nice as well

Nothing wrong with tradition: Champagne (crakers and paper crowns) Smoked salmon 1975 Cos D'Estournel Turkey (cooked 18 hours at 58.5C, then skin crisped) Stuffing, bacon rolls, chipolatas Roast potatoes, parsnips, onions, jerusalem artichokes, garlic Brussel sprouts (and stem centre), chestnuts, baby carrots Dom Zilio PX Home made Xmas pudding Brandy Butter Cream Ware 1977 Stilton Tangerines, desert Now I cannot move and need not eat for a week...

Mince pies and PX sherry

What you describe is pretty well exactly what I did, except instead of plain water I used apple juice with cloves and bay. 18 hours at about 75C - bottom oven of a four oven aga. Its resting in the fridge now, for Christmas Eve when I will strip the skin and glaze it with local honey and cloves, then half an hour in a hot oven. The bit I sampled was excellent, but I think I will need to discard the outside slice since the surface has dried. Maybe next time I will do it in a large bag in a water bath.

Soak for 24 hours changing the water. a) Cook, either boil just under a simmer as above or bake, covered in huff pastry or foil at 350F for 25mins/lb Actually you want to get the centre to about 140F/60C for at least an hour and longer to let the collagen dissolve, so alternatively put it in a low (160F) oven for 8 hours or so, Having cooked it then strip the skin but not the fat. You can then treat it in various ways. If eating cold you might want to cover it in mustard and breadcrumbs, Hot, its traditional to score the fat into diamonds, rub with sugar or honey or marmalade, sud with cloves and glaze in a ho oven for half an hour, basting with apple or orange juice

Ok, if you think its not that good, maybe contribute some of your own. My standbys are Quail tea eggs on seaweed consomme in shot glasses and garnish King prawns and mange tout as flowers on sticks then of course there are luxury items like Foie or Caviar....

The crust of the Oggie is left to appease the knockers, the mischievous spirits of the mine.. http://en.wikipedia.org/wiki/Cornish_pasty

I have a large ham from a neighbors pig (organic, free range, outdoor, home brine cured and then soaked to remove excess salt). I would like to cook it sous-vide. Any idea as to time/temperature? I'm inclined to say its just a large piece of meat and use 60C for 18hours or so, but could argue for anything from 55C to 75C. Needs to have time for the collagen to dissolve Suggestions?

The oven should not be too low. You are trying to get the collagen to dissolve, so it needs to be around 75C, and I think it takes 24 hours

Can't an eGer in the area invite these "strangers within the gates" on this special day? I would offer, but I doubt if you could get here, eat lunch and get back in time,

http://www.amazon.co.uk/Repertoire-Cuisine...97189445&sr=8-1 Le Repertoire De La Cuisine (Hardcover) by L. Saulnier (Author), E. Brunet (Translator) An essential classic

Yes, you can still make puds, but I would boil them a bit longer to compensate for less maturing Christmas puds and the like that are all in one can be made in individual moulds, such as ramekins or dariole moulds, but puddings with an outer layer of pastry, like steak and kidney or sussex pond or brown betty do not scale well as the ratio of inside to pastry is wrong in small sizes.

Does anyone make a crock pot or slow cooker with an accurate temperature controller, such as a PID controller? It may increase the price, but a lot cheaper than a water bath. As its not stirred it won't be quite as accurate, but it should be more then accurate for domestic use

I am a member of the Atheneum. The food is excellent, in an updated traditional English style. The wine even better.