jackal10

Where are the pictures??? When I can applesauce, after a while (say 6 months) it starts to go brown. Should Ihave added Vitamin C?

What about the sephardi's? Bagels are strictly Ashkenazi, and mostly American east coast. Personally althoug of Jewish background I can't stand the tough chewy things. Make great wheels for model cars. I'll take the croissant, or the pizza, or the smoked fish on a salad

All this artificial stuff can't be healthy, nor can trying to force your body into something other than its natural equilibrium state. I've also seen work that suggests we have a genetically pre-programmed number of heartbeats. You may be using them up faster.

Its not so hard to make yourself, and then at least you know what is in it. http://forums.egullet.org/index.php?showto...ndpost&p=939724 http://forums.egullet.org/index.php?showto...ndpost&p=941729

I guess we eat as much lamb os beef or maybe even more. Cassoulet for supper tonight based on a shoulder of lamb

Leave out the pumpkin. Its really only a filler, just make an intense pumpkin spice flavoured brown custard pie...

I have no problem with this. However I was once very ill indeed after eating jugged hare. Although the illness may have had something to do with the large amount of scrumpy (rough hard cider) drunk at the same time, its one of the few dishes I actively avoid.

Time to pop up this thread, with maybe comments on edible decorations. Traditionally (well in my tradition anyway) the Sukkah is decorated with fruit and vegetables, preferably home grown, hanging from the leafy ceiling. Pomegranites also. Claudia Roden (may she be blessed) talks about chicken soup with kreplach for the last day of the feast, and in the sephardic tradition talks about caramelised almnds, couscous for the first day, maakoude with chicken in the week and broad bean soup on the sixth day.

This week I bought a La Brea Sourdough baguette. Extremely dissapointing. Good grigne, nice crust, but a very dense crumb, with the only large holes coming from poor moulding. Looked underproved to me. Quite salty, with a reasonable sour tang in the after taste, but not like a San Francisco sordough at all.

See http://forums.egullet.org/index.php?showto...dpost&p=1027885 I said there Champagne, Goes with anything Alsace Gewurztraminer 1991 Zind Humbrecht Domaine Heimbourg One of the best plots of the one of the best producers in a good year. Delicious with Chinese food with its lychee notes and slight sweetness. Rhone 1996 Cornas A Clappe. Stand up to anything Canada 2000 Paradise Ranch Merlot Icewine Sweet sticky for pud

In http://forums.egullet.org/index.php?showto...dpost&p=1031515 I report the Cloudy Bay tasting last night at Cambridge Wine http://www.cambridgewine.com/ with Kevin Judd Chief Winemaker Wines: Pelorus Pelors Vintage 2000 (sparkling) Toasty yeast Cloudy Bay Sauvignon Blanc 2005. As good as ever. Fruit/gooseberry flavours Cloudy Bay Te Koko 2002 Amazing. A different expression of Sauvignon. Naturally fermented in oak barrels, sauvignon on steroids. Flower/herbal notes with almost gewurz like lychee and almonds. Intense. Chardonnay 2003 Classic minerally chardonnay, in the unoaked style Cloudy Bay Riesling 2001 Cloudy Bay Gewurztraminer 2003. Real gewurz character. There seem to be some surprising similarities betwen CLoudy Bay wines and those of Alsace Cloudy Bay Pinot Noir 2003. A light fresh Pinot, perhaps also like an Alsace or a German Pinot Noir Cloudy Bay Late Harvest Riesling 2002. Nectar, but with enough acidity to balance. Rare.

Dinner and Tasting to mark the release of Cloudy Bay Sauvignon Blanc 2005 with Kevin Judd, Cloudy Bay's Chief Winemaker/Managing Director. http://www.kevinjudd.co.nz/ http://www.cloudybay.co.nz/home_fr.html At Cambridge Wine http://www.cambridgewine.com/ Only blurry cellphone pictures by candlelight I'm afraid, but quite an evening, including Cloudy Bay wines not usually available. Kevin and his wife Kimberley are siting at the head of the table. Food: Truffled Roast Pumpkin Soup with sourdough crouton (My contribution: see http://forums.egullet.org/index.php?showto...dpost&p=1030261 ) Chicken poached with morel, pancetta and wholegrain mustard Herbed Bulgar wheat Mixed leaf salad Creme Brulee with Blackberries Cheeses Wines (all Cloudy Bay): Pelorus Vintage Sauvignon Blanc 2005 Te Koko 2002 Chardonnay 2003 Gewurztraminer 2003 Pinot Noir 2003 Late Harvest Riesling 2002

Depends on the blender. A stand mixer on high speed might be better. You need to get 11 watt/hours of work per Kg of dough. So for a mixer with a typical 350 watt motor that is about 2-3 minutes on full speed. A hand blenders are usually lower rated, typically only around 150 watts, unless an industrial version.

I've never managed to make that work. If the pumpkin cooks soft enough to be part of the soup, the bowl collapses, even with small pumpkins. Besides, I'd never manage to get that monster into an oven, not even a restaurant size one, let alone get it out again filled with hot cream.., Bocuse does add croutons and cheese...

Would you like fizzy water with that?

This is destined to be pumpkin soup for about 25 served from the pumpkin as a tureen...then carved for Halloween. Select pumpkin from pumpkin patch. Get into wheelbarrow (heavy!). This one is the variety Atlantic Giant, and weighed, according to the bathroom scales about 40Kg/90lb. They can get twice this size. Slice off top, That is an 8 inch Sabatier breadknife. Remove the seeds and stringy buts, and some of the flesh, but leave enough so its structually sound. Chop up the bits of pumpkin and roast off in butter and olive oil for and hour or two. Since this is for soup there is some onion in there as well. As I said up thread, I cheat and use some butternut squash as well. I think its not as watery as pumpkin. Tomorrow I'll stew this with some sherry, and milk, liquidise with a hand blender, sieve, correct seasonings, and finish with croutons, grated gruyere cheese, and chives, pour into and serve from the pumpkin.

Take it to parties. Not that I would do that, but somehow the wine that people bring when I give a party seems to belong to a special class of "wine for trading, not drinking".

The secret to using fresh pumpkin is to substitute butternut squash instead. The flesh is denser and much easier to process.

We always used to break the fast on anchovies on toast, before a milk meal. I guess it was thought we needed the salt content. What do you make the fast on? Fried fish, or chicken, or brisket?

I think they are. The bread I bought was still warm.

Jackal~ Sounds delicious ! I tried to access that recipe with no luck. Is there another way to get it? Thanks~ Kathy ← Its not a recipe, but a seed catalogue for a new experimental micro-pumpkin from T&M. I shall give them garden room again next year. These punmpkins grow about 3-4 inches across, but many to a plant. You cut the top off, scoop out the seeds, stuff, and microwave for 5 minutes. The stuffing was about equal parts of crushed boiled potatos, onions softened in butter, wild mushrooms, a few sage leaves, salt and pepper, and bound with an egg. http://seeds.thompson-morgan.com/pix/m/seeds/6/613.jpg

12 for lunch Minor crisis since the Aga had stopped working. They do if you forget to order the fuel, so this was cooked in the outside wood fired brick oven. Chopped goose liver Apple and Tallagio Pizza Roast goose Potato onion, sage apple and wild mushroom stuffing; apple sauce Roast beef (wing rib of Dexter), since a goose doesn't go far. Jus Micro pumpkins stuffed with he stuffing for the vegetarians (v.good http://seeds.thompson-morgan.com/uk/en/product/613/1) 3 sorts of roast potatoes (Nicola, Pink Fir and Blue) Roast cauliflower, butternut squash, elephant garlic Runner beans; baby brussel sprouts; carrots Mozart (Chocolate, apple, cinnamon Pierre Herme's recipe for The Cooks Book) Apple Charlotte Caramel Cream Cheese (Stilton, aged cheddar, Tallagio), sourdough baguette, oatcakes Champagne 1996 Pinot Gris Clos Windsbuhl Zind Humbrecht 1996 Nuits St George Bernard Ambrose VV 2000 Paradise Ranch Merlot Icewine

We just had 1996 Clos Windsbuhl Zind Humbrect Pinot Gris with goose. Heaven. "The goose is a silly bird; too much for one, and not enough for two"

http://recipes.egullet.org/recipes/r1417.html here you go. The vanilla flavoured sweet pickle is stunning

Title says it all really. We've had discussions of traditional Chinese wedding feasts, what would one serve for a 30th Birthday for a traditional feast, or even a family style celebration?