jackal10

Potato primer is here: http://forums.egullet.org/index.php?showtopic=31701 If you don't fix the starch first, all that beating will make the potato into a sticky mess of wallpaper paste. To fix the starch you need to go through a process called "retrograde", wich fixes it in its granules, rather than leaking out. Cook the potato slices at 70C/160F for 30 mins, then cool quickly to room temperature, under a running tap, for example. You can then cook them normally and beat the sh*t out them without getting glue. You can also reheat them with a little more hot milk. You can always tell the ignorance of a kitchen that just dumps the unfixed potatoes in a food processer adds enough butter and cream and serves the resulting disgusting "pommes puree", even in very high rated establishments. I usually send it back.

Shaping a Baguette is now here: http://video.google.com/videoplay?docid=88...1935&q=baguette

Running a restaurant is a disguised form of property speculation. You make any money from the increase in the property value, except at the very high end where there is additional income from cookery books, TV appearances etc. With luck and good management the restaurant will break even, taking the property price into consideration. What people do in rented property I hate to think.

Christmas pudding icecream (with rum butter sauce) Stilton icecream Mulled wine icecream

In science and philosophy it matters not who said it, but what is said" I'm reluctant to join this debate, but it seems to me that the absolute identity of the poster is not the issue, unless you are celebrity spotting, but rather a consistent identity, so that posts can be cross referenced. For example you should not post under several different names, but if you wish to call yourself "Lord High Poojam" then you can, provided you do so consistently and no one else uses the same name.

You are heavy on carbs anyway, which is why I suggested ROAST cauliflower (see the thread). Basically slice the cauli into thin slices, then roast with lots of EVOO, salt and pepper, amybe a ittle red onion until brown and crispy. Stir into a normal risotto, topping with a few of the more decorative brain-like pieces. I'm not sure that just veg is enough for a course on its own. If you want to be indulgent I loved the sound of Pomme Frite with truffle oil mentioned here; http://forums.egullet.org/index.php?showtopic=78102 Following the envelope theme something en papillotte maybe? Or maybe bound with an egg like a frittata or a savoury custard? Or if you can manage deep frying a beignette, with a dipping sauce?

I have a whole thread on this: http://forums.egullet.org/index.php?showtopic=73591

I still think a roasted cauliflower risotto would be good for the Cab course

Hmm..coming after the duck and before lamb Roast cauliflower risotto? And for the brandade: Truffled brandade is wonderful for this time of year. Also serve black and white: two croustades, one of brandade and one of Tapenade. Are you sure about Lillet? There are other things I would prefer before such dinner, such as Champagne (maybe with some creme de peche) or a dry sherry.

How many ar you? Goose will only feed 2, or 4 if you stretch it with lots of stuffing, sausage etc.Guinea fowl is even smaller, and can be dry - better cooked as supremes wrapped in bacon. I feel cheated if its not a traditional Turkey. But buy a good one (google for Norfolk Black or Kelly's Bronze) and don't over cook it.

For the Syrah course you could do worse than Steak and Kidney Pudding (or a variation - maybe Steak and Oyster)...maybe I just have that on my mind (and in my stomach), but long slow cooked beef is the way to go. With the Vin de Noix follow the nut theme - Pecan Pie? or an aged Cheese - cheddar maybe and fruit.

Good quality frozen puff pastry is OK, For a novice it is a good option. You might want to give it a couple of "turns" with some more butter. Choice of apples is important as well. I like Granny Smiths for open tarts. Are you making individual tarts or one large one? Round or oblong? Anyway roll out your pastry. If maiking a round tart keep turning it by one eighth of a turn as you roll. Putting them on baking parchment helps. Peel, core and cut the apple into nice segments; lay neatley on the pastry leaving a border all round. Don't overload. Dot with butter and sprinkle with sugar. Cook in hot oven util the tops of the apple segments go dark brown and caramalise - about half an hour. Take out and brush with glaze - dilute apricot jam. Serve with thick cream. Alternatively you can make a Tart Tatin, which I think is a little easier, spectacular, and hides mistakes better...

Lots of puddings with suet for which you could use pork fat: treacle pudding; jam roly poly; Sussex pond; Plum duff ; Mincemeat tarts etc etc

Mea Culpae, Mea maxima Culpae.... http://en.wikipedia.org/wiki/Treacle_mining

I've popped up an old treacle thread. Terrible conditions in the treacle mines... Like all funghi they swell amazingly when rehydrated, but stay as sheets, a bit like seaweed. Slighty chewy texture as well.

pop! Abra asked the question in his blog...

I have many of the same items. What's strange about Black Treacle aka Molasses? I use a spoonful in suet pastry for a golden tone. Also in dark rye breads or dark cakes. Wood ear mushrooms get used in almost any stir-fry or wild mushroom dish. Yellow bean paste for chicken and the like. Sweet bean paste for Bao, or for mooncakes...not sure about some of the others, since I can't read the labels...

Courtesy of the University Wine and Food Society a whisky tasting given by Roger Mallindine from Diego Reserve Brands. Glendullan 12 year old Bushmills 10 year old Glen Elgin 12 year old CLynelish 14 years old Johnnie Walker Greel Label 15 year old Glan Ord 12 year ols Blair athol 12 year old Caol Ila 12 year old Talisker New Make Natural Strength (straight from the still) "Hold a whisky bottle by its neck, and a lassie by her waist, not the other way round" "The further north you go, the colder it gets, so the whisky takes longer to mature" Heresy, but I really liked the colourless, immature New Make Talisker. A really clean peat reek.

Look in Escoffier under "Ballontine" or "Galantine" Essentially you can use a mousseline forcemeat (liek a quenelle: whizz breast meat or veal or pork +egg whites + cream), studded with cubes of ham, tongue, truffles, chetnuts, cranberries or what you will... In fact I plan to do this for a chicken on Sunday if you can wait until then..

My internet conection has been off, one of the perils of living int he countryside, so I come to this late. Great photos, great food. Skate is traditionally served pan fried with BLACK butter - deeper than brown, and a few capers and vinegar. Oaky chardonnay would go well. Okay reds go well with deep flavoured such as long braised meats...

taters is potatoes, usually roast

Hmm...frys with frite sauce - nearly Belgium already, Just need to add some mussels and wheat beer...maybe waffles and chocolates Oh and I love oaky wines. I do regret they are out of fashion, and high alcohol fruit bombs are in. Bring back the butter and vanilla flavours I say!

Yes and no. The problem of internet resources is they are not peer refereed in the way a formal journal is. However they are good for quick informal publication, and there are some wonderful online debates and flame-wars.

You can bend Imagegullet to your will. Upload your pictures as normal. In the view frame do NOT click on the desired thumbnail, but right click and select properties. Copy the URL, which will be someting like "http://forums.egullet.org/uploads/1131943031/tn_gallery_7620_135_25762.jpg". Paste inside IMG tags, but remove the "tn_" to give "http://forums.egullet.org/uploads/1131943031/gallery_7620_135_25762.jpg", and hey presto Tonights dinner: Steak and Kidney (and smoked oyster) pudding in suet pastry

Kate and Sidney Pudding (the secret is a little black molasses in the pastry)