jackal10

Fry it if you want horribly dry over-cooked meat. By the time you've smoked it it should be cooked. A turducken is a big lump of solid meat. You have to cook it long and slow so that the heat penetrates to the middle before the outside is overcooked. You don't have a hollow body cavity like a turkey, so trying a high temperature cooking method like frying will overcook the outside before the inside is cooked. Frying at low temperature will just be greasy. My smoked turducken: http://forums.egullet.org/index.php?showto...dpost&p=1012812

Eat it with good bread or biscuits, a nice apple and a glass of something.. Couple of dinner parties and it will be gone You can pot some: mash it with butter then put in a jar and cover with melted butter, Leave a while to turn into "fromage fort". Other things not mentioned are stilton soup, or on baked potato, but these things are a shame compared to the beauty of eating such a magnificent cheese on its own. There is no hurry. Provided its airtight it will keep, and be even beter at Christmas..

I think the key is deconstructed: malt, hops, alcohol as seperate components... and it has to look like beer, glass (or bottle), amber liquid, foam or have those components

Just make your normal bread and leave out the salt. The bread will rise a bit more, but that is OK. It will, of course, taste different. Breads that have a lot of intrinsic flavour, like sourdough or wholemeal change less.

Fire glazed walnuts or pecans (adapted from "Modern Art of Chinese Cooking by Barbera Tropp) Warning: If these are not locked away as soon as they are made they will evaporate mysteriously Step 1 (may be omitted) Removing the bitterness from the nuts Cover the nuts with boiling water in a heatproof bowl, and allow to soak for 30 mins. Drain, then dry in a low oven. Step 2 Glazing your nuts (!) Heat some oil in a wok over high heat until smoking. Add the nuts then sugar (1 Tbs to 1 cup/ qtr lb nuts, more if you like sweet) and salt (1/2 tsp). Stir gently until caramelised. Pour out onto silicon baking paper or silpat, separating any clumps. Let cool then hide them.

Your plan may enounter difficulties since the bromelin in the pineapple, unless deactivated by heat, will eat the meat and you will be left with a sloppy mush. I'm not sure if this is your intention: Steak, before and after 3 hours in contact with raw pineapple:

a) by size. The big ones will only fit on the big shelves b) Sort of by cuisine; except that historic and valuable books tend to gravitate to their own corner regardless of cuisine, c) By frequency of use: the most used ones, and old standbys tend to end up in the kitchen

I thought it was slave or ship food; partly what could be grown, but partly what could be stored on ship, easily prepared and served and also nutritious. What is more surprising is where it does not appear: It does not appear, for example in the Williamsburg Art of Cookery in 1742, nor is it in Fanny Farmer's Boston cooking School (my copy is 1924), nor in Countess Morphy;s "Recipes of all Nations", despite chapters on Amreican and seperately on Creole cuisine. Thus I would assume it to be quite local. Of course there are many bean stews, often flavoured with bacon, such as Boston baked beans, and even cassoulet, which may have been served with rice and from which the dish could be adapted.

Not that you asked, but Mincemeat Tart is covered in Autumn and Festive Preserves http://forums.egullet.org/index.php?showtopic=30785

This is too easy. There is a long tradition of MINCEMEAT as a sweet ingredient, from medieaval times to the present day.Orginal recipes have, besides the dried fruit, sugar, spices and rum, not only suet, but also meat and cubes of kidney, adding a base note. Delicious. I'd love to see a mince pie for this challenge Of course there are very many suet pies, where the pastry is made with suet, or like Xmas pudding, suet is the fat in the pudding stuff. Sussex pond pudding, with a whole lemon inside is one of the best. If you want a challenge, make an original calfs foot (or harts horn) jelly from scratch - I guess gelatine, unless made from scratch is too much of a cheat.

Well done: A few points: I use flaky pastry, store bought turned with some extra butter if I'm in a hurry. A herb/dill forcemeat works well: breadcrumbs, herbs (parsley, dill rosemary), onion, salt, pepper, bind with egg. Go easy on the aggressive flavours - you want to be able to taste the fish. I use two fillet head to tail and put the forcemeat between them That way there is more or less an even amount of fish in each portion, Cut the pastry into a fish shape; make scales by marking the pastry with overlapping circles with a small round cutter, or a small wineglass, Add an eye and a mouth, then eggwash

"no time" processes need not compromise flavour. A typical bread formula has a sponge step where the yeast or sourdough culture is fermented with some of the flour and water (typically up to 50% of the flour) for a time before the main dough is made. Even large commercial operations, such as the "flour brew process" use something similar with the fermenting starter/preferment being held in large tanks Its here flavour develops, rather than in the main fermentation

I'm a bread purist as well, but I get good, and sometimes better results mixing in a food processer than by hand. I mix sourdough for 2 minutes, then prove for 2 hours bulk and 2 hours in a banneton. Energy input is around 10Wh/kg. The dough comes out almost like cream, but firms up as it stands and the glutens cross-link. I've documented the bread in other topics. A microwave is a closed cupboard with an energy source. You can prove just as easily in there, with a basin of wrm water to maintain the temperature as with any other cupboard.

If you want a sour loaf ferment out the preferment sponge more. Most of the flavour comes from the preferment, rather than from the dough step. You can adjust the parameters (e.g. 90F, 50% hydration) to give optimum flavour during peferement. During the dough step you need conditions to give optimum rise instead.

L'Shanah Tovah. In my tradition New Year Challah's are rounded (spiral/snail) with a little fruit for a sweet year, As my brother remarked, its bread with some fruit, not fruit bread... This is a 2Kg (4.5lb) loaf.

I thought Rosh Hashona challahs were round (with honey and raisin in them)

Your original request for the meat to be barely pink in the centre is a bit of a contradiction. IF you use a tougher, more flavoursome cut, then you will need to cook it more for it to be tender enough "to cut with a spoon". Typically this might be 12 hours cooking with an end temperature internal to the meat of say 80C/175F. It won't be pink. However a more modern, pink style would be to use a more tender (and less flavoursome) joint, such as rib eye, and only cook it to 58C/135F for medium rare. Again the longer (say 12 hours) the better, but I would cook the vegetables separately, and also start with a well flavoured stock. At these low temperatures you will get little extraction, and just warm rather than cook the veg.

Use regular AP

I know Herve won't mind me giving this wider publicity: Dear Friends I am very happy to tell you that Molecular Gastronomy will be part of EuroFood Chem, that we organize in Paris. Cheers EURO FOOD CHEM XIV FOOD QUALITY, AN ISSUE OF MOLECULE BASED SCIENCE PARIS August 29, 30 & 31, 2007 During 3 days at the center CAP15, eminent scientists from all over the world will join us for the famous congress Euro Food Chem XIV. More than 30 conferences and debates will be carried out about the following topics : Possibilities and limitations of molecular science for the characterization of authenticity and typicality Molecular Gastronomy: objectives, development, international collaboration Analytical, technological and nutritional aspects of flavour Avoiding formation of undesirable molecules during food processing CALL FOR PAPERS You are invited to submit papers related to the topics already mentioned. The presentation time of each oral presentation is limited to 15 minutes plus 5 min discussions. Posters will be displayed for the whole duration of conference. Please, note the deadlines in 2007: 31/01: submission of oral and poster abstracts 28/02: authors notification of acceptance/rejection 31/07: submission of accepted paper (for proceedings) Publications: Lecture and poster presentations will be published in the proceeding of Euro Food Chem XIV which will be available at the beginning of the conference Contact within the organizing committee: Ms Anna Bousquet Eurofins – CSA 3 rue des Clotais – F-91160 Champlan Tel: +33 (0)1 69 10 12 95 / Fax: +33 (0)1 69 10 13 01 E-Mail: annabousquet@eurofins.com Website: www.eurofoodchem14.info EuCheMs Event Number: 345

Roughly 1lb per 100lb of flour (1%) However its not quite that simple, since protein is only a rough estimate of gluten content, and the gluten is not 100% protein. Why are you doing it anyway? It really won't make any difference to the dough, if you mix, perment and prove with good technique

What's a tomato pie? Recipe please

I've not tried this, but I will. Hamburger is typically made from the tougher cuts, minced fine to give eatability. Since most beef is improved by long time low temperature cooking, I can imagine cooking long and low (55C/130F), for example sous vide or in a very low oven for say 12-24 hours, giving the collagen a chance to dissolve. The cooked burgers can then be seared for service, and served in the usual way. I bet that will give a more flavoursome, tender and tasty burger than any other, and a lot cheaper than adding Foie or other exotic ingredients to add Umani and mouthfeel to achieve the same effect. It also enables you to serve a safe rare burger.

but did you grow the potatoes? I did

location,location,location Actually restauranting is really about property speculation, and running a restaurant is just a way of keeping the property warm before selling to the next sucker. The profit on a restaurant is miniscule compared to the profit on the building development. For any business there are two sides to the equation, income and expenditure. You can have the best systems in the world, but if the restaurant is empty you will still go broke. SO a lot of it is about marketing, which brings us back to location. If you are in some remote place without passing trade it will take time (and consistency) to build a reputation - typically it takes 3 years to get into the guides. Meantime you have to fund the running expenses for those three years. Without a good location, you will have to spend on advertising and selliing. Of course you still need to ensure the total cost is controlled and less than the income, and the margins are so slim that small mistakes can blow the profit.

I believe a fairly neutral honey, such as a blend works best A strong single flavour honey is too assertive