jackal10

Lots of hollandaise based options if hot, such as Bernaise, or mayonnaise based if cold. Paloise with mint is nice, as is Divine, with sherry. avgolemono type sauces are another possibility.

Is it Crosnes du Japon, aka Chinese artichoke? http://www.gourmetsleuth.com/equivalents_s...ndex=C&tid=1775 Easy to grow in UK. Many seed catalogues carry the tubers. Part of the mint family.

Some more references: http://www.college-de-france.fr/chaires/ch..._Gastronomy.pdf http://www.pierre-gagnaire.com/anglais/cdmodernite.htm http://www.guardian.co.uk/Archive/Article/...4294671,00.html

Croissants next?

Frozen is not fresh. The texture will be different. Best used for casserole or soup. I prefer my pheasant hung. Not as much as it was in the old days, with maggots crawling and the feathers dropping, but if there is no gamey taste then why not just eat chicken.

AArgh! Never. Books are precious. The only ones I'll part with are duplicates... That said I do have a shelf in the garage for awful books.

I've just paid £82 (about $150) to pre-order a 22Kg+ rare breed organic free range Norfolk Black Turkey for delivery on Dec 22nd, and worth every penny, judging by last year's bird.

I had not realised either, until the wife of an indian colleague showed me. This is real cutting edge stuff! I had not though of that. I must experiment making prawn crackers with a pasta machine. However the commercial machines with a double screw knead, and the heated jacket cooks the mass at the same time. Hmm... this is interesting but I wonder how the bread tastes. In essence this "leavens" bread by making a dough foam. Although one purpose of yeast or other leavening is to make gas bubbles to raise the dough, they also add flavor etc. So I am not so sure that this is a great idea. Maybe it is... ← Short time, mechanically aerated doughs are now the bulk of commercial bread production ("Wonderloaf", "Mother's Pride" etc). Mostly bland pap, although some are flavoured with a yeast or sourdough sponge addition. However they don't have to make bad bread, and I'm sure that was not he intention of the original developers. High intensity mixing followed by low temperature fermentation can provide a different range of techniques and textures to the currently popular artisanal low knead style.

How to cook depends on the age of the pheasant, and how "high" or gamey you like it. If you like it gamey let it hang up to a week or 10 days before gutting it. For a young pheasant I prefer the traditional plain roast (to 140F/60C). served with bread sauce, redcurrent jelly, game chips, jus, brussel sprouts, roast potatoes, crouton with liver pate. You can garnish with the tail feathers, but i think it looks silly. Wear them in your hat instead. Looks like you have a female, which are mostly drab, while the males are gaudy, bigger but not as good eating. You wont feed more than two, unless you stretch it with lots of stuffing, sausages, etc. If the pheasant is older (say shot after the new year) then long slow wet cooking is called for, or it will be tough. Casserole, or game pie for example.

I posted on the technology thread: The things that have made the biggest differences for me are accurate electronic scales and thermometers. Besides the usual induction hobs, water baths, ISI whippers, wood fired brick bread oven, dehydrator/dessicator (which I have) here are some more unusual things not yet made it to my kitchen. Wet grinder/stone edge mill: used in Asian cooking for idlies, vadas, dosas, and poories, but many applications to get those light textures http://www.innoconcepts.com/prideplus.htm Ultrasonic emulsifier/homogeniser. http://www.biologics-inc.com/sonicator.htm I'm sure here is some mileage here. Many sauces are fat/liquid emulsions. Interesting things happen if the particle or droplet size is small enough. In the old days a cream maker emulsifier was sometimes used to make a cream from milk and butterfat. Many other combinationas are possible, such as bacon/red wine. Using modern technology I think a new range of sauces might be possible Double screw extruder. http://www.dayijixie.cn/english/slg65_e.asp Many snack foods are made by extrusion of a starch mass through a heated double screw extruder, that kneads and condtions the starch in a way that is hard to reproduce otherwise. I'd love a domestic scale one Tweedy vacuum mixer. http://www.apvbaker.com/bakery/tweedy.php In commercial bakeries using a short-time dough system they feature high intensity mixing under air pressure and then vacuum to expand the dough. A domestic version would be interesting

The things that have made the biggest differences for me are accurate electronic scales and thermometers. Besides the usual induction hobs, water baths, ISI whippers, wood fired brick bread oven, dehydrator/dessicator (which I have) here are some more unusual things not yet made it to my kitchen. Wet grinder/stone edge mill: used in Asian cooking for idlies, vadas, dosas, and poories, but many applications to get those light textures http://www.innoconcepts.com/prideplus.htm Ultrasonic emulsifier/homogeniser. http://www.biologics-inc.com/sonicator.htm I'm sure here is some mileage here. Many sauces are fat/liquid emulsions. Interesting things happen if the particle or droplet size is small enough. In the old days a cream maker emulsifier was sometimes used to make a cream from milk and butterfat. Many other combinationas are possible, such as bacon/red wine. Using modern technology I think a new range of sauces might be possible Double screw extruder. http://www.dayijixie.cn/english/slg65_e.asp Many snack foods are made by extrusion of a starch mass through a heated double screw extruder, that kneads and condtions the starch in a way that is hard to reproduce otherwise. I'd love a domestic scale one Tweedy vacuum mixer. http://www.apvbaker.com/bakery/tweedy.php In commercial bakeries using a short-time dough system they feature high intensity mixing under air pressure and then vacuum to expand the dough. A domestic version would be interesting

Grappa is made as a second fermentation using the left over pomace after the wine has been pressed. The press cake is mixed with waer (and maybe some sugar) and fermented to make a "false wine" that is then distilled. I guess at home you could try freezing it like apple-jack, (I'm experimenting) but it will be even rougher than the traditional artisan product.The levels of pectin and hence methyl alcohol are a concern.

I've had for years a Panasonic combined microwave/grill/fan oven, with push button operation. Many other makes are available, at domestic prices (say around $500). Glad to see professional equipment is catching up. I hate the combination of microwave/radient heat cooking. I suppose its OK for frozen food, but IMHO it is not a good way of cooking. Tech nominations: Water baths; Digital thermometers with wires that go thought the oven door and remote wireless displays; Cook's blowtorch and of course Egullet...

One I made earlier: (half a mini mars bar deep fried in a tempura bater as a hot beignette) Mostly tasted of artificial vanilla

Pop! (or rather whooosh...BANG!). Its that time of year again... Not cold enough for suet puddings, yet... I will be assisting at the Cambridge City fireworks on Midsummer Common on Saturday night, if anyone wants to say hallo. 30,000 people are expected.

My turducken is, in effect, a ballotine... http://forums.egullet.org/index.php?showtopic=74407

Two different problems: 1. Making a fake wheat based stuffing without wheat. or 2, Make a differnt sort of stuffing, such as rice or potato based, or sausagemeat and onion I'd take option (2), but if I really had to do (1) I'd use some of the wheat free products in that section of the supermarket

a) Instant chicken soup (or tinned cream of mushroom) + bits of chicken +veggies (frozen peas, carrots) + dumplings or pastry lid for a pot pie or soup/stew b) Batter + deep fry + sweet and sour sauce + salad + rice (or burger bun) or c) Sandwiches d) Curry + rice e) Pasta topped with shredded chicken, parm, evoo and something green f) Stir fry with veggies

A crumpet is also about 3 inches round, 3/4 inch thick, made by pouring a yeasted batter with baking soda in it into hot oiled crumpet rings on a hot griddle, It has one flat side, and one side with lots of holes. When cooking, when the bottom has browned and the batter set, it is flipped so the top browns slightly. Rough proportions for 10: 4 oz strong white flour 2 tsp castor sugar 1 tsp fresh yeast (or rehydrated dried yeast) pinch salt 2 oz water 4 oz milk 1/2 tsp bicarb (baking soda) Whizz to make a smooth batter, let stand for 45 mins. Add the baking soda. Cook as above You toast them in front of an open fire (not split), then spread with good butter The holes sop it up. Some like jam or honey, but I prefer savoury toppings - Marmite or even better Gentlemans Relish (Patem Paperium - anchovy and pepper)

Is an English Muffin what I call a Crumpet? If so Dan Lepard gives a great recipe on page 485 of "The Cooks Book" They have both yeast and baking soda in them.

Think about some of the very hot years we have had recently. The wine has not been very alcoholic. If it gets hot enough the vines shut down. Climate change also brings more late rain.

You can make Pringle style but its a lot of work. You can use a method similar to my Prawn Crackers http://forums.egullet.org/index.php?showtopic=63405, but use potato starch (and no prawns) I think the original get their shape from drying on heated rollers before frying - they starch slurry is basically printed onto the roller, The composition of the starch is such that you don't get much expansion on frying.

You can spoil me anytime. However your time is important as well, and you started the thread saying you did not get the time to cook. I think it important you eat together, and have the time to listen, even if you did not cook it. A friend, whose kids are now grown into fine young men, instituted a regime where each child was responsible for one dinner a week for the family, both the planning (she would purchase the shopping requested), the cooking, and finally the washing up. This meant that by the time it came for them to leave home (for University) they could fend for themselves. Since they had to do their own washing up as well it ensured they were reasonably tidy in the kitchen...

You spoil them! Stuff the fridge with easy eating, and things they can prepare themselves, then let them do their own thing in the week. No prep, only shopping... The microwave is their friend. At thirteen they can surely operate that. Might even be able to cook an egg or two, or bake a potato...

Brillat Savarin defines the ultimate turkey stuffing: Rossini (the composer, he of the tournedos) is said to have wept at the loss of a turkey stuffed with truffles... I note that for economy nowdays truffle oil (which is usually nature equivalent flavour) can be used with a conventional forcemeat. For a treat, serve "demi-deuil" (half mourning) with slices of black truffle and truffle butter slipped under the skin. If you use imported chinese truffles and make the truffle butter with truffle oil the expense need not be outrageous.