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  1. This year, for the first time, those who aren't able to attend the ceremony will be able to watch live video of the James Beard awards on the new Devour.tv website. David Rosengarten will be hosting the broadcast, interviewing the nominees as they walk down the red carpet. And he will be covering the press room after the awards to interview the winners. Coverage will be broadcast on www.Devour.tv starting at 9 PM EST this Sunday.
  2. Last fall, on a trip to Italy we bought this Italian condiment. It turned out to be highly addictive and useful in many dishes. It has hot peppers, mushrooms, eggplant, olives and is great on pasta and crusty bread. We have been looking for it ever since. This is what it looks like. (I have come to understand that there are a few companies that make it.) We have searched Manhattan high and low for this item without success.We will be back again on Saturday. If anyone has seen it in Manhattan, please speak up. We would love to hear about it!! Many Thanks, HC edited: I noticed that I misspelled condiment in the subject line, but am unable to correct it. Oh, well.
  3. Patris and I were playing with pates de fruit last week and I brought along a couple of the layered chocolates that I had made. I made a pear pate de fruit layer, and then for the ganache I made a clove in dark chocolate. I also used a layer of the pear pate de fruit with Greweling's dark and stormy, which is white chocolate with ginger and dark rum. I was a little disappointed in the combinations, I didn't think the pear was strong enough to stand up to the dark chocolate that I dipped them in. That got us thinking about what would make good combinations of fruit jellies with flavoured ganaches. Patty came up with some nice combinations - cherry/almond, cherry/vanilla, apple/cinnamon/caramel and orange/cream (a classic creamsicle). The pates de fruit I like best are blackcurrent, raspberry, passion fruit and kalamansi. I'd love to hear peoples ideas of what combinations of jelly with ganache they think would work well, allowing for the chocolate component.
  4. Can anybody recommend any good books for chutney/relish making? Preferably something that's available in the UK - but open to looking elsewhere. Many Thanks Darryl.
  5. I am having trouble finding a comprehensive list of James Beard award winners past and present, if anyone has a URL that is comprehensive I would greatly appreciate it. At last check the foundations websites list was imcomplete
  6. Chemists measure chilli sauce hotness with nanotubes
  7. I love good jampong (korean-chinese seafood noodle soup). I'm looking to make them at home and my attempts at replicating a great rich broth have failed. Would appreciate if someone would post a good recipe. Soup
  8. I'm a weird guy. I think soy sauces are akin to fine wine and should be treated as such. It is such an unappreciated artform because of what is available these days in the US. As a result, I've been exploring the world of high quality, artisan, traditionally made soy sauces to break away from the La Choys of the world. And the world is endless, with soy sauces aged for years in oak barrels, unpasteurized soy sauces, etc. I've only bought a couple of brands so far and open a few. http://www.mitoku.com/products/shoyu/johsen.html Mitoku Brand Johsen Organic Shoyu, and Mitoku Brand Sakurazawa Yuuki unpasteurized Shoyu Johsen shoyu is quite different than most soy sauces I've tried, as it has toasty flavors of chocolate and coffee in it. Something about it reminds me much of a nice dark beer. Sakurazawa is basically the essence of umami. It has an incredibly sweet aroma and flavor and is very subtle on the salt. I have a small bottle of Mitoku's Yaemon Organic Tamari and Eden's select Shoyu that I plan on trying later, but there are so many out there (some that are quite expensive and are made by family owned breweries). What are some soy sauces out there that you would treasure like your favorite bottle of wine?
  9. I've been wondering this for awhile. When I visit pretty much any barbecue joint here in Kansas City I always receive a small pile of pickles with my meal. Does anyone know the origin or the reason for this practice? I always eat them, but they never cease to puzzle me.
  10. I thought it might be worth noting that the following chefs have made it to the finalist list for the 2008 James Beard Award for Best Chef New York, particularly, the third chef on the list: BEST CHEF: NEW YORK CITY (FIVE BOROUGHS) Michael Anthony Gramercy Tavern Terrance Brennan Picholine David Chang Momofuku Ssäm Bar Wylie Dufresne WD-50 Gabriel Kreuther The Modern Also of note: Jean Georges and the Batali/Bastianich team are the only New York-based restaurateurs nominated for Best Restaurateur. Anthos is the only New York restaurant nominated for Best New Restaurant. Two New York restaurants have been nominated for Outstanding Restaurant: Jean Georges and Gramercy Tavern. Good luck to all the nominees.
  11. I admit that I have a fear of botulism, since I grew up canning things at home. I'm always cautious and would rather toss something than take any chances. But how do I know what's good when I buy it? I ordered some Lebanese green pickled olives online, and when I opened them they were really fizzy. I thought it was from being shaken, but after 20 minutes they are still fizzing. Is this normal? If I opened home-canned peaches and they were doing that I'd throw them away. But I've never had this sort of olive and am not sure what they are supposed to do. If anyone knows, please help. I took a very small bite after smelling them, and I still can't tell for sure.
  12. Hi, I was reading Amy's (smallword) blog and I noticed she uses butter and soy sauce as a flavoring in broiled seafood dishes. Is this a common technique in Japan? Amy used it when making scallops. What else could I use this on? I'm really intrigue since so me they seem like two seperate worlds coming together. Most asian cuisines I know of do not use dairy so I wondered if this was something new. Thanks
  13. Does anyone know where I can buy jellyfish to cook with at home? Somewhere in Chinatown, I assume, but I haven't come across it yet.
  14. Hi everyone, First off, I'm sorry if I'm posting this in the wrong board....I didn't know where to put it, and since the gala occurs in NYC, I figured that was my best bet. I've always been really curious about going to the James Beard Awards Gala, simply because the menu of offered dishes always look quite incredible. However, as I've never been, I have no idea if its actually worth the hefty price tag (even as a student the price is still $200!). Is the food nearly as good as it would be in the actual restaurants, or is it dumbed down/simplified so that it can be mass produced and served to 1000s of people without getting cold? If anyone has been to the banquet in the past, I would greatly appreciate his/her input. Many thanks! My best, Charlie
  15. I know you do not need to refrigerate the full bone but I have a quarter pound of slices and it feels weird to leave it out. Is it ok to keep it in the fridge? Thanks.
  16. Host’s Note I decided to split this off from the Regalade topic because it seemed to stand by itself as a topic for discussion. John Well, I do think that La Régalade is still by far one of the hottest bistrots in Paris. Mostly, I think it remains the model for "bistronomiques", and that few offer that food quality at that price, actually applying grands restaurants techniques and care at a great price. I was so excited to discover that good truffles have finally appeared this year, and not looking forward to the 230 eur of the feuilleté belle humeur or the 350 of the Rostang menu. La Régalade sounded like the way to satisfy my longing without having to reinforce my stake in organised crime. Anyway, some pictures and more specific comments here.
  17. Over in the Pennsylvania board, I report on a discovery I made at DiBruno's in the Italian Market today: Jamón Iberico is now available in Philadelphia. I'm assuming that this means that you can now find it in a handful of other U.S. cities. I had understood that Federal rules prohibited its import. What has changed, pray tell? At the price being charged for it, it's going to be the rare treat indeed.
  18. Popped into DiBruno's in the Italian Market this afternoon for some window shopping, and in the midst of the cheese grazing and search for the name of that Spanish cheese I served on Christmas Eve, I saw something that looked like a slab of bacon with a sign on top of it: "Jamon Iberico "Finally available in the USA!" After describing how it's made and where it comes from, the sign concluded: "One taste and you'll understand and agree that it's worth "$99.99 a pound" Did DiBruno's have to smuggle this ham into the United States? Is it that difficult to produce? Made in extremely small quantities from a hard-to-raise breed of pig? Where's Ferran Adria when I need him? And would anyone be interested in going into a syndicate to buy a pound?
  19. Yuzu Kanten Jelly This is a refreshing agar jelly, which can be made and served at room temperature. When using citrus with agar, add juice to hot mixture, and process citrus by some method before adding to final mixture, to avoid problems with poor set. 4 g (1 tsp agar powder) will set 400 - 500 ml of liquid. Use less liquid for a firmer jelly, or for ingredients with acid (citrus) or fat (milk). Use more liquid for a jelly to be eaten the same day, for a softer jelly, and for simple jellies. 2 T yuzu jam (yuzu-cha) 1 T fresh yuzu juice, or 1 t yuzu-su, optional 4 g or 1 t powdered agar (kanten) 80 g sugar (can reduce to 60g) 400 ml water honey or syrup from preserved yuzu, if using * Stir agar powder into water, bring to the boil, stirring, and simmer 2 minutes until totally dissolved. * Add sugar, dissolve, and simmer 2 minutes or till completely dissolved (important!). Add 1-2 T yuzu juice or yuzu-su if you like - can make jelly hard to set, but tastes fresher. * Allow to cool and thicken slightly, add yuzu-cha. * Wet a square kanten mold or whatever mold you wish to use, pour in liquid. * Allow to set at room temperature. Turn out and cut, serve as desired. After 2-3 days, kanten gels will start to shed water and become flabby. *Alternatives: Slice 1-2 yuzu and put in the fridge in a baggie for a few days with a generous drizzle of honey – or peel thinly (shred and reserve peel), peel off and discard white pith, slice thinly (discard seeds) and preserve peel and fruit slices in honey as above. To use, drain off and reserve some of the syrup, add fruit and peel to agar mixture as it cools and thickens. Serve with a drizzle of syrup over the top. Keywords: Dessert, Vegetarian, Japanese ( RG2074 )
  20. I saw a few commercials for this show, it finally looks like a really, really promising one. I'm not sure if this is a draw from BBC or if it's Foodnetwork produced, but it looks like Jamie Oliver pulls from his own garden at home and cooks seasonally and simply-- something that's been missing on foodtv for forever, a real cook cooking what looks to be quality food. I for one am at least excited at the fact that it's someone who has a real sense of food coming back to cook instead of wasting time watching home cooks, this may be more directed towards those who have more experience in the kitchen. Plus watching the commercial, you see the produce pulled directly from the ground... maybe a food geek sort of thing. Anyway, the premiere is January 12th
  21. Honey-Mustard Rotini with Chicken Serves 8 as Main Dish. This is a standby disk that I make whenever I can't decide what else to make. I've made variations with basil in lieu of or in addition to the parsley, adding heavy cream, sour cream or yogurt, adding sun-dried tomatoes, whatever, but at it's base it's a simple, inexpensive, filling dinner. 1 lb Chicken thighs, boned & skins removed, cut into bite-size pieces 1 medium onion, chopped 2 T minced or pressed fresh garlic 1 T olive oil 1/2 c your favorite prepared mustard 1/4 c olive oil 1/4 c honey 1/2 c toasted pine nuts 2 T minced fresh parsley 1/2 c freshly grated Parmesan or other fragrant hard cheese 1 lb rotini or other bite-size pasta, cooked 1. In a skillet, saute chicken, onion & half of garlic in 1 T olive oil until chicken is just cooked. 2. In a bowl, whisk together mustard, 1/4 C olive oil and honey until fully combined. Add pine nuts, parsley, cheese, and chicken mixture; stir to combine. 3. Stir mixture into hot pasta and serve, topping with additional cheese. Keywords: Main Dish, Easy, Chicken, Dinner ( RG2055 )
  22. Picked some up this past weekend - it's steeply priced, though - $90/lb for machine sliced and $99 by hand. But it is totally amazing...
  23. I purchased a new refractometer 0-90 brix for $175.00 I can see the scale through the eye piece and HAVE been able to calibrate the unit using distilled water. PROBBLEM:I can't see the reading when I use anything dark such as boiron fruit puree ie black currant. At times I can almost see a shadow but it's not readable. What the heck am I doing wrong?
  24. As has been widely reported in the Vancouver media James Barber passed away at his home in Vancouver Island a few days ago. I wanted to pay tribute to the man as he is one of the giants on the food scene in Vancouver and as often happens to those who live a long life their accomplishments can tend to fade from memory. There is so much more to James then Money's Mushrooms or the Urban Peasant. I won't pretend to give a bio on his life as I have not been acquainted with his professional career for that long but I first became aware of his talent when I moved to Vancouver in the mid 80's. At the time he was writing the restaurant column for the Georgia Straight (for which he won national awards) and his weekly offerings were nothing short of brilliant as he combined a lovely turn of phrase with hands down the most informed food knowledge of the era. It was a pleasure to discover little out of the way ethnic restaurants that were described in loving detail and with obvious knowledge of the cuisines. This was in stark contrast to the pompous and mainstream food reporting of the time. What has struck me most about James as I've crossed his path over the years in some Asian market, charity auction or restaurant is his pure and unadulterated love of all things food and wine. He really was the foodie's foodie. He would talk to anyone who approached him with a question about food or restaurants with unbridled enthusiasm and an absolute lack of ego (so refreshing and rare). I ran into him one day on the street a few years back and he hauled me over to his car to show me this brand new gadget he had found at Lee Valley. It was one of the very first Micro Plane graters. He pulled out a lemon and started zesting away with real excitement at his find. His success in later years (at a time when most of us would have been in a rest home) with his Urban Peasant tv show, his columns in Van Mag, a new cookbook (along with his tireless support of many good causes) is a nice cap to a well lived life. My condolences to his wife (and fellow food and wine expert) Christina Burridge .
  25. I received a PM from Snowangel today suggesting a Bake-Off based on jelly rolls. The timing was perfect - I've been thinking about working up a recipe for a lemon roll based on the the one made by the Open Window Bakery in Toronto. It makes a wonderful dessert, nice tender sponge, the jelly more like lemon pie filling than lemon curd and rolled in a thin layer of coconut. One of those treats that calls out to you from it's container on the kitchen counter until you've sliced off all the pieces and there is nothing left. Here is the Jelly Roll topic in eGullet. Check out recipeGullet which contains two recipes for jelly roll sponge from Renee K. Many cultures seem to have some variation of the jelly or swiss roll. The Buche de Noel is one example. In searching eG I discovered something called a Pandan roll which seems to be popular in both philippine and chinese cuisines. So, let's get out our jelly roll pans, our parchment, our nice clean linen tea towels and start playing and see what we can make in the way of swiss/jelly rolls.
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