jackal10

Soup - green borscht - look under schav Sorrel wrapped salmon Sorrel ommlette Sorrel puree http://www.guardian.co.uk/lifeandstyle/200...e.foodanddrink1

Err...if the design is created for and paid for by the client, in the absence of any specific wording in the contract I believe i would count as "work for hire" and the intellectual property created becomes that of the client, not the designer or baker. Thus a cake (or dress) made for and paid for by a celeb could not be reproduced for the media or the masses...unless the contract explicitly says so.

8 hours is not long enough. Try 24 to 48 Cook the skin seperately, 80C for 12 hours. Scrpe off the fat etc for he inside. SEson well with salt, pepper, crushed garlic. Place the skin between two sheets of silicone paper, then place in between two flat oven trays. Weight to flatten, then place into the oven 200C to bake for 10-12 minutes. Remove from the oven and immediately place the crackling onto a board and cut into strips before it has a chance to cool. Return the strips to the oven and continue to roast for a further five minutes, or until the crackling is crisp and golden

Anyone have a recipe? I'd like to try making my own like http://www.clearspring.co.uk/japanese/ricecrackers/crackers I think they have whole rice in and are baked and crisp, not fried, and be 2-3 inches in diameter and 1/2 inch thick, but light. Trying just baking cooked glutinous rice ended up hard.

I am not a lawyer but as I understand it ... You can in principle protect your design, as a three dimensional object by asserting your design right (like copy right but for 3 dimensional objects), or by registering the design (like patents, but for objects). However the problem is then enforcement. Could you afford to sue an infringer and prove your case in a court? Very expensive, and you may not win. For copyright or design right you have to prove its a copy, not a re-invention.

I'd second the Good Food Guide. Its independent, uses reader feedback, and does not charge for entry unlike some others. I've always found the descriptions accurate, at least at time of publication There is always Michelin UK, if you like that style. A few controversial entries, over-rating of established chefs, and some suspicion that the furniture counts more than the food, but still regarded as the accolade to go for.

For quantities think of it in terms of hamburger or steak: You need to reckon about 6oz of protein per person and the same of everything else. Thats about 40lbs for 100 people Sliced eye roast with horseradish mayo 10lbs beef Sliced turkey breast with cranberry mayo 10lbs turkey Sliced ham with some sort of mustard concoction 10lbs ham All above served with petite dinner rolls 300 rolls Roasted shrimp and orzo salad (Ina's recipe) 10lbs shrimp Chicken salad veronique (also Ina's) 10lbs chicken Caponata 10lbs Tortellini salad with pesto, artichoke hearts, sundried tomatoes and olives 10lbs Asparagus with some sort of orange dressing 10lbs - mayo easier Grape tomato and mozarella salad 10lbs Deviled eggs (maybe) 200 halves- always popular Might want to add a green salad as well

Its what was called in the old days "osmazone" the heart of the beef. Its the intramuscular fluid sqeeezed out as the muscle fibres contract - the fluid part of the muscle cells. The scum is the remaining proteins in the fluid coagulating as the temperature increases.

The method you use depends in part on how you want to serve the meat. Split is better for shredded, chopped meat. Spit roast for carved slices. It will take at least 12 hours...You will need to keep the fire small otherxise you birn the outside before cooking the inside - you are aiming for an air temperature around 180F. Maybe a sack of charcoal an hour, and a good distance between the fire and the pig. Oh and a basball cap a sunglasses for the pig..wrap the ears and tail in foil, if they are still attached. Are you really sure you want to do it personally, rther than organsise others ? Your bride must be very tolerant, since you will bw filthy from teh charcoal, greasy and smelling of pig, besides tired and distracted...

It does raise an interesting question about style, maybe a seperate thread. I'm not sure its an advantage to have 6 different things on a plate, in the current fashion, with dots of sauce not big enough to taste. I would rather have them for example. as seperate courses, or even seperate meals. For example in the main course yesterday I did not see how the suet pudding enhanced the roast pork. . "Fait simple" as the great master has it.

Salmon, especially the Nova or London style is usually lightly salted and cold smoked, so should be treated as fresh from a hygine point of view. You used to be able to get kippered or red salmon (cured like red herring) or squaw candy which was heavily salted and smoked, and sometimes dried like jerky. Although it can keep without refrigeration, you would not want it on your bagel..more of a flavouring ingredient. Tinned food is much more highly pastaurised, and is effectively sterile, but the food is cooked internal to the tin to a high temperature, like tinned salmon.

Thats a big pig, even live weight. You will need at least two people to lift. Securing to the spit so the off-centre load doesn't slip when hot and greasy will also be interesting. It will feed around 300 people, with buns, stuffing, sides etc. A pig that big will take a long time to cook, as meat conducts heat slowly. You are aiming for an end temperature of 60C for at least an hour in the thickest part - inside the butt. That will take something like 18 - 24 hours cooking at low temperature, say 75C. The trick is to build what amounts to a slow oven. I used corrugated tin(roofing/siding) and a couple of builders trestles I had lying around. The spit is a scaffolding pole with cross pieces welded on. The front folds down to completely enclose the pig, and the fire is on the ground. Two small fires, actually, one at each end where the thick meat is, with a water filled dripping tray in the middle. Carving is also interesting, with 300 hungry people driven mad by the smell of roast pork. You need o get queues and a production line organised... However, its your wedding, and you may have other things on your mind besides hog roasting. Leave it to the professionals, who have their own rigs.

Not cats, but hush puppies... or gefilte fish, or matzah balls to be topical..

I use soaked matzo Fried onion and parsley

I don't see why it needs acid to set; its essentially a custard/hollandaise. I worry much more about the keeping properties if not acid,

shell them boil them eat them or if you are high cuisine peel off the skin of the seed once cooked Eat the seasonal treat as is, with a little butter melting when you are bored with that you can puree, use in a stew, soup, etc etc etc

Basked Beans Heinz (or home made); Also tomato ketchup, salad cream Tinned Rice pudding Ambrosia

You ask an interesting question violetfox, and one that goes to the heart of the matter. If I go to a restaurant I want professional, correct service. I hope that is what my server and staff care about. I don't need my server or the chef to feel good about me, or (as has happened to me) to care deeply and emotionally, but provide sloppy service with dirty cutlery "because that doesn't matter to the love". Indeed the whole notion of buying love or care, even for the period of the meal is not right. Whether I have an enjoyable evening may depend on many other factors, many of which are out of the control of the server, and often no business of the server. For example when I had a restaurant we could do no wrong for the couple discussing their engagement; we could do no right for the couple discussing their divorce.

The Grand Prix de la Meilleure Baguette de Paris, the annual competition for the best traditional baguette, with the prize including the right to supply the Elysee Palace, specifies a length of exactly 70cm and a finished weight of between 250gm and 300gm, hence a typical dough weight of 340gm The Coupe du Monde de la Boulangerie, an international artisan bread baking competition held every three years in Paris, specifies a finished weight of exactly 250gm and a length of between 60cm and 70cm

My own sourdough wholemeal organic stone ground spelt seeded boule

I guess there are many different versions, Larousse adds red pepper puree, but no foie gras. According to http://www.practicallyedible.com/edible.nsf/pages/alalbufera This more extravagant version was invented by Alphonse Dugléré (1805 - 1884), chef of the "Café Anglais" in Paris. Dugléré had been trained by Marie-Antoine Carême while Carême worked for Baron James de Rothschild (1792 - 1868). Albufera is a freshwater lake near Valencia, where paella rice is grown. The garnish's name, however, has nothing to do with the rice: Dugléré named it in honour of Marshal Louis Gabriel Suchet (1770 - 1826), who was named Duke of Albufera after his victory over the British at Lake Albufera on 9 January 1812

Escoffier says: 87 - Ivory Sauce or Albufera Sauce Take the necessary quantity of Supreme sauce, prepared as explained in no. 106a. Add to this 4 tablespoonfuls of dissolved pale meat glaze per quart of sauce, in order to lend the latter that ivory-white tint which characterises it. Serve this sauce chiefly with poultry or poached sweet-bread 106a- Supreme Sauce The salient characteristics of Supreme sauce are its perfect whiteness and consummate delicacy, It is generally prepared in small quantities only. Preparation - Put 1 1/2 pints very clear poultry stock and add 1/4 pint mushroom cooking liquor into a sautepan. Reduce to 2/3.; add 1 pint poultry veloute; reduce on an open fire stirring with a spatula the while and combine 1/2 pint excellent cream with this sauce, the last ingredient being added little by little. When the sauce has reached the desired consistance, strain it through a sieve and add another 1/4 pint cream and 2 oz best butter. Stir with a spoon from time to time or keep the pan covered. I do like Escoffier's clear instructions; this sauce is still up to date today.

Not sure there is much cornstarch involved - its the egg white that is the main texture component. I usually do shrimp chips is a frying pan with a litle bit of oil. You can do them in a micro, but they dont puff as well, overheat and scorch in the middle while staying hard and unpuffed on the edge

I've now put up the http://science-of-food.com/bigchickenlist.pdf being some 60 garnishes and accompanying sauces for chicken breast as known to the cuisine classique. This has some history of the origin of the names, with pictures, so is about 600kb file Its is a companion to the big steak list http://forums.egullet.org/index.php?showtopic=122996 As ever, comments, additions and corrections welcome

I've now put up the companion http://science-of-food.com/bigchickenlist.pdf for chicken breast, This has some history of the origin of the names, with pictures, so is about 600kb file As ever, comments and corrections welcome