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Posts posted by Mullinix18

  1. 1 minute ago, heidih said:

    Although I follow a few blogs they seem to be going by the wayside. It might be more useful for searchers  of information if you did a  Wiki page. No revenue but if sharing info is your goal it might reach way way more folks.

    Yeah but I like money too..lol. It's not easy picking each recipe apart to figure out what exactly it's trying to say... Maybe I'll write a book when I've translated all of them..

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  2. I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 

  3. I make my puree by placing halved potatoes  (peeled or unpeeled, you'll see why in a bit) in cold, and heavily salted, and bring it to a simmer until they are sufficiently soft, then I strain into a metal colander with a mesh of small holes, shake to dry and then push them through this same colander with a large pestle or spoon and add around tablespoon of butter per potato and also cream cheese, and fold in pepper, garlic powder, and salt. I then sometimes fold in cheese, but that's optional. The skins are removed by the colander. I find cream to be too thin, and not as rich as cream cheese, as I like a solid quenelle rather than a soupy puree. 

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  4. I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you. 

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