jackal10

I regret the decline in the use of creme brulee hammers...

I can see high-end restaurants serving specific breads (or brioche etc) with each course especially to harmonise with and mop up the sauce...

This is a large subject, but also one that is largely irrelevant. Flour is complex, and many parameters can be measured. Standard methods are given here: http://www.icc.or.at/methods3.php Usually in US and UK protein content (actully nitrogen content as an analog) is quoted. This is in turn an approximation for gluten content in white flours, and so flours are classified as hard/bread flour, or all purpose or soft/cake flour. However protein measurements are different in higher extraction or whole wheat flours, as the outer parts of the grain also contain protein. It doesn't tell you about the gluten composition, such as the ratio of gliadins to glutenin In France and Germany mineral content (measured by the ash left after combustion at 500C or 900C) is used. Another variable is the extraction rate, or how much of the grain is used. Fibre content relates partly to this. Yet another variable is how finely the flour is ground. However the reason I say that this is irrelevant is that technique has a lot more influence than the exact type of flour. French and many European bakers traditionally use softer flour, but still make good bread. High gluten flours don't make better bread or more extensible dough, but with lots of additives can make dough that can stand more abuse, for example in bread machines or intensive industrial processes, and still make an acceptable product. Best advice is to use a flour that is produced and milled local to you, and then optimise your technique using it to make your own unique bread.

I always understood it was vulgar to have the cutlery for more than three courses on the table at once. If you have more than three courses the silveware is brought in with the course, or the table turned for desert. Miss Manners (Judith Martin) says it better than I can http://www.amazon.com/gp/reader/0393058743...%3D#reader-page

Raises hand! Count me as one who prefers not to dine spotlight. I am not a public spectable. I want my virtual space to be warm, comfortable and intimate, not a brightly lit operating theatre Enough light to see the food certainly, but give me candlelight, mahogony, fine silver and china anytime, with the servers in the outer darkness. I hate pinspots aimed at the table, and in my eyes. Usually goes with hard walls and uncomfortable chairs. I predict a return to heritage food "cuisine grandmere", away from the industrial gells and foams of the MG movement. I doubt (but regret) that this will also bring back proper silver service, since the majority of wait staff are not skilled in the art. Thus I expect most food will still be plated in the kitchen in irrelevant towers. The problem with plated service is you get the amount the chef decides, not you - only three drops of that delicious sauce, or too much of the inedible garnish With luck there may be a return to "family style" service, where the food is placed in serving dishes on the table for the diners to help themselves to the amount they want. Another trend is the shortening of menu descriptions. Before it was getting silly with each dish described in minute detail, including the provenence of the meat's grandparents. Nowdays it has swung too far the other way, with the menu description is more likely to be just "Beef", with the meat preccede by two or three unannounced small courses.

Figs http://www.uknet.net/showcase/BritishFood/fig.sized.jpg Make a slit in the side with your fingernail and pull apart to show the sweet red insides peeping through the crack... Of course Eve used an apple

Puff pastry

Its a sauce spoon for eating the sauce with. http://www.calendarlive.com/dining/cl-jour...-headlines-food Pretentious. Noveau riche. NOCD. Non-U Not OK (as opposed to a sauce ladle for serving sauce or gravy, which is very proper). Even worse if the hall mark is displayed. Worse still if the hall mark is on the rear of the bowl, and the cutlery laid upside down to show the hallmarks (and hence that they are solid silver, designer or just expensive)

Scotland's other national drink. Made with girders http://www.irn-bru.co.uk/

a) They explicitly disable printing and copying b) The library service has two parts. The part you are using, where the whole page is displayed is explicitly opt-in; the publishers have to give permission. That is not contreversial since the copyright owners (for example the publishers of Trotter's book) have given permission. There is a seperate search service based on the content of various libraries that displays only a few sentences around the search phrase. Since this is not an opt in service it has generated some controvesy, but in my view it is fair use.

The quote from the US copyright office is explicit; list of ingredients are not copyright but thre text is. An analogous case to the Google one, which I believe would be both fair use and useful, would be to construct a master index of recipies accross all cookbooks, together with short descriptive extract, For example (this is one of my own recipies in Recipegullet) English Cheese and Onion Pie..................................r915 Recipegullet While pissaldiere is excellent, an English cheese and onion pie is the other way up, with the pastry on top. Sometimes a plate pie with pastry and bottom, or even a cheese and onion pastie, with the pastry folded round the filling and crimped I often wish I had a complete listing of all recipes in my cookbook library ("where did I see that recipe for green tomato ketchup?") How about this for a community project eG?

That is the same argument that was used against lending libraries, records, radio, television, and video casettes when they were introduced. The critics said they would cause the death of books, live music, cinema etc. Who would buy a book if you can borrow it from a library? Who would go to a live band if you can hear the music on record? In practice the opposite happened. Making the content available online actually increases sales. If you are a cookbook author you should complain if the contents are NOT available online...

Does he have a character that sounds like "ying" on the other arm?

Dinner last night at College for the Cambridge Angels (I chose the menu, but the College kitchens cooked it) A Taste of Autumn Artichoke Hearts with Foie Gras and a Tarragon Vinaigrette ************ Indian Tea smoked Scallop with Rocket and Lemon Salad ************ Supreme of Pheasant on a Celeriac Puree with a Game and herb jus Selection of Vegetables Cretan Potatoes ************* Warm Blackberry Tart with Homemade Apple crumble Ice-cream and Lemon Sauce ************* Coffee and Petit Fours ********* Cheese and celery with Walnut bread Fresh Fruit and walnuts Riesling Pflaenzereben Rolly Gassmann 1990 Nuits St George Faiveley 1er Cru Clos de la Marechale 1993 Ch. Rabaud Promis 1er Cru Sauterne 1988 Quinta do Noval LBV 1998 Foie Gras with artichoke heats was a really interesting and delicious pairing, the slight sweetness of artichoke offsetting the Foie perfectly. The tea smoked scallops were a revelation. I thought they were the best dish of the evening.

Round (coiled), with raisins and possibly yellow with saffron for me

Fishcakes/Meat rissoles Potato bread topping for shepards pie

Much the same. For sourdough fold every hour for 4 hours. For yeast every 15 mins or so. You should really be guided by the dough. If you make a cut in it and see the beginnnings of bubbles, then its ready to move to shaping and proofing...

You should know that Swans are royal perogatives and that eating one is an act of treason, unless you have Royal Perogative as has St John's College. I'm don't. There is a tradition of stuffing it into a sheep, then into a camel, but enough already...

It's not available from amazon.com... ← Oh yes it is! http://www.amazon.com/exec/obidos/tg/detai...=books&n=507846

I guess it took a couple of hours all told although we were doing lots of other stuff at the same time, plus the 18 hours of smoking/slow cooking. Just out of interest we timed how long it took to debone the turkey - 15 minutes, No doubt with practice it would be faster. Trickiest part was moving the cooked turducken from the pan to a serving dish, as it has no internal stiffness. That took three people. The concern is that its a big solid lump of meat, but unlike a large roast, where you can assume the inside is nearly sterile, here the inside has been exposed and handled, and that poultry may have endemic e.coli and other bugs. Cook above 60C/140F for safety, and holding it at that temperature for long time low tenperature cooking that ensures the dark meat is cooked without overcooking the light meat.

If you are in the US use a light corn syrup, plus a tablespoon of molasses for colour..

The density and chewiness of bread depend on a large number of factors: Amount of water in the dough (hydration). - The wetter the dough, the bigger the holes. Cibatta is about the extreme at the wet end - The flour properties - Additives, such as vitamin C which oxidises an enzyme that denatures the gluten - Mechanical work and the bread making technique. Some is even mixed under pressure or cacuum to modify their characteristics - The heat and amount of steam in the oven. Short process doughs, such as Wonderbread, use lots of additives, strong mechanical mixing and short rise times.

Too late. They've been eaten. 40lbs of meat and 120 buns in less than an hour, not forgetting Abra's special sauce...see also the Turducken thread Some BBQ style, others with apple sauce and sage and onion stuffing English stle...

Nothing was left over. Unfortunately the sky was overcast, although the moon had been brilliant the night before. The cream centre was firm, but the strawberry jelly was too soft, so the centre fell out and the jelly fell apart. I'd made soem in flexipan moulds, but the same thing happened. Next year maybe..

120 Finished sliced buns...