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  1. I'm a Brit. I'm also a closet Frenchman. To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I
  2. 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 th
  3. Hi all. One of my favorite cuisines is dishes that you would find in a French Bistro. It's a natural match for the great ingredients we have in the Pacific Northwest-seafood, wine and hazelnuts to name a few. Here are some recent dishes I did in a French Bistro theme: Crispy Frogs Legs with a Parsley-Cilantro Sauce Moules Marniere-Mussels in White Wine-Saffron Broth
  4. After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in th
  5. The rise and fall of French cuisine interesting read.
  6. There are two local grocery stores here who I'd like to try to sell chocolate to but they have policies forbidding GMO soy, Soy lecithin is allowed only if organic or certified non-GMO. I use a lot of Felchlin, some Valrhona, a little Cacao Barry. The only mention of GMOs I've found from Felchlin is this note in a brochure: GMO absence: Felchlin fulfills current legislative requirements regarding GMO absence. All Felchlin products comply with the Swiss Regulation and the European Council Regulation related to genetically modified organisms in food and feed. Does any
  7. 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 i
  8. Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann. I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
  9. Yes, I had the same reaction and was in disbelief, but my recent meal at Les Créations de NARISAWA has cleared all my doubts! Being the highest ranked restaurant in Japan, and in Asia, for two consecutive years on The S.Pellegrino World’s 50 Best Restaurants list, this is a restaurant where a passionate chef cooks with his heart and soul. We were the first to arrive during a weekday lunch service. Not only was chef Narisawa in the kitchen as usual, but he had started early that morning in preparation for his lunch and dinner service. The elegantly designed dining room allows diners to obse
  10. Yesterday I had the always renewed pleasure of waiting in line for nearly half an hour at my local Poste to ship a package to a friend in Atlanta, GA. Inside: 3 jars of mustard. Weight of package: a hair over 2kg. The post office woman asked me what I was sending in my package and when I said, "De la moutarde," she looked at me and shook her head. Oh, no, that won't do. You can't send alimentary products to the U.S. People get their packages opened and pulled apart. She took out a book of rules in different countries and flipped through it until she found the U.S. Yes, indeed, I needed to decl
  11. Bernard Antony’s street address, 5 rue de la Montagne, in southern Alsace due west of Basel, conjures up a bucolic, isolated setting, perhaps even with cows on the property. Yet the truth is that he lives on a short, small road of rather close-together houses within a stone’s throw of a village with no character, Vieux-Ferrett. Antony’s house, however, identified only by a small carved wood sign above the front door stating “Sundgauer Kasekellar” is spacious and more Alsatian in design than those of most of his neighbors. He has a small parking area in front where, having arrived a few minutes
  12. a student of mine is spending half her year in california and half her year in france, poor girl. she was telling me that she is having trouble finding the right cream for different applications, one of them being her coffee. i opined that perhaps that particular difficulty is because they use milk in coffee, rather than cream, but anyway...) is there an easy comparision i could provide? _____ equals whipping cream, ____ equals cream for "coffee", etc? thanks et merci! also, she can't seem to locate premade chicken or beef stock. i thought picard might have it, and also told her to look for
  13. We're going to be in Paris for an action packed Monday in a few weeks. As part of the itinerary we want to have a picnic of bread, wine, paté and cheese. I have done a bit of research and thought we hit gold when I found out about the little market street of Rue Cler. Alas, it is closed on Mondays Can anyone recommend somewhere either around the Champs-Elysées or the Eiffel Tower where we can have a similar shopping experience?
  14. We tried 8 French olive oils. I will list the 8 and give my tasting notes for each, then let the others chime in with their notes. (1) Chateau de Montfrin (14€): Smooth, soft and warm. The oil lasted on the tongue but never turned bitter. (2) Moulin a Huile Paradis (negrette) (13€): I listed this one has having a sharp green unpleasant bite. (3) Moulin de L'Olivette (12€): I tasted a floral dusty bite, somewhat like the taste of the inside of a flower. (4) Domaine de Marquiliani (21€): Mild and smooth up front with a spicy garlic finish. (5) Huile d'olive de Nyons (26) Tache (15€): Very g
  15. Another cooking-related topic. I've been curious lately about making something with feuilles de brik. Some kind of savory filling sounds delicious, but I wonder two things: 1. Do you have to deep-fry (or shallow-fry) the packets? Or can they be baked? 2. Are the kind of brik leaves sold in supermarkets good? Or should I head back to the Couronnes/Ménilmontant area to pick up something more authentic? What are your favorite fillings? Can they be reheated? (Stuffed ones, already cooked.) Thanks!
  16. To my husband's delight, I have found a recipe for la Galette au Sucre that he has enjoyed at fairs in the Bugey area of eastern France. However, the recipe calles for levure alsacienne. How does this differ from the sachets that are commonly called for? Or is this yeast? Also, does anyone have instruction for making the other galette proposed in in this region, the Galette au Creme? I think that they both originate in Perouges.
  17. I thought I'd begin this series of threads about the regional cuisines of France with Normandy. Because 1) it is a relatively easy subject to grasp, the region has a marked personality, 2) I am partly from there, 3) The limits of the region are clear. Normandy is a large region in the Northwestern part of France. It is composed of five départements, from North to South: Seine-Maritime (capital: Rouen), Eure (capital: Evreux), Calvados (capital: Caen), Manche (capital: Cherbourg), and Orne (capital: Alençon). These are the official, political divisions — the older, more traditional divisions,
  18. My trip to paris was rescheduled from April to June. We will be staying in an apartment in the Marais (3rd) right near the old Jewish quarter. I would be grateful for reccommendations for: best patisseries, best boulangeries, best wine shops, and best cheese shops in the area. As for restaurants, here is the list I have compiled from reading egullet. We are looking for typical Parisian bistros, not too expensive, but excellent food that is different from what we would find here in NYC. Also, I'd love a recommendation for one good brasserie and a place to dine in the 3rd Arr. for our fir
  19. Thursday night twelve of us put together a solid effort at tasting a plethora of salted French butter. In total there were 16 butters (although two were from Pennsylvania). The butters ranged from basic Monoprix brands, to market butter scraped from an urn, to the much lauded Bordier. We tasted blind, and simply started by tasting the butter that was situated closest to us on a table filled with butter plates (pics coming soon). After two hours of smearing the pale yellow pats onto little nuggets of baguette, we all felt a little tired, a little nauseous, and a strange mix of being full and de
  20. Can you tell me what the best way to reheat hollandaise is? Or how do you keep it warm for a while?
  21. Host's Note I split this off from the Vegetarian one because it seemed to have legs of its own. I think this verges on the OT, but Pti, having eating Indian in the Indian subcontinent, the UK, France and the US, what's your take on the differences?My pre-opinion is that because of the products in France, one can cook Thai, Indian, even Japanese food and it's different than it is in the Mother country (But maybe this deserves a new thread).
  22. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Long term pastry school Olivier Bajard Lyon, Drome, Arles ESCF Ferrandi vs the others Cordon Bleu vs LeNotre In Bordeaux In Provence Steinbach at the Ritz Schools that serve meals Gastronomy College Best Cooking Schools in Paris A Week in Provence
  23. I see lots of low prices at the Carrefour foire, but I have no idea what to buy. Can you guys post any great buys you've found at this year's foire aux vins? For example, here's a website that makes certain selections, but I don't know whether it's a reliable source.
  24. Can anyone give me Escoffier's original recipe for making a classic chicken based glace' sauce? I know it is a lengthy process that involves lots of bones, vegetables and reductions over the course of many days, but I'd like to venture into making a feeble attempt at the original. I've done lots of dishes using shortcuts to create a chicken jus or chicken demi-glace and I've used commercial demi-glace products to help me along the way, but I'm still coming up short in terms of deep chicken flavor. I thought I'd try the master's original recipe. Any help is appreciated.
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