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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. Greetings, I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
  10. I'm trying to track down a Paris eatery where I can find an old Burgundian staple which has disappeared from menus & blackboards. Saucisson de Lyon, pommes a l'huile. Recommendations or sightings would be most welcome.
  11. Dateline Bangkok late 2014/early 2015: France has now replaced Italy as the perceived sine qua non of European fine dining with the opening of two local outposts of French Michelin starred restaurants: Joel Robuchon's burgeoning foray into Asia of his successful L'Atelier brand & Jean-Michel Lorain's J'aime eatery, a Bangkok outpost of his flagship La Cote Saint Jacques at Joigny in France. I wonder if any of our forum's Southeast Asian expat & local gastronomes have visited the aforementioned and, if so, what is their take on the head-to-head start-ups in Bangkok. Does Bangkok merit a
  12. Lovely sweet little place, except for the seating. We had one of the worst seats in the house after a 30-minute wait for a table for two people; must remember to come earlier to remediate that problem. Buvette 42 Grove Street (Bleecker Street) Greenwich Village Spiced duck confit, giant caper berries, cornichons, toast Cheese and honey Croque madame sandwich Roast chicken, haricot verts, boiled potatoes, mustard vinaigrette -- reimagined as a salad Apple tarte tatin, crème fraîche
  13. I will be in the South of France between Sept. and Oct., this fall. Having a house will make cooking a breeze. I am hoping to find 'Peche de Vigne' red-fleshed peaches in the market that time of year. I would like to make jam while I am there and bring it home. Has anyone seen these beautiful deep red peaches in the markets in Uzes? I found them in Paris last year, but that is out of my way. Many thanks!
  14. DanM

    Smoked Beef

    One of the surprises from our move to Switzerland is the availability of kosher charcuterie. Sausages of all types, confit, mousse, rietttes, etc... One of the recent finds is this block of smoked beef. It has a nice fat layer in the middle. Any thoughts on how to use it? Should I slice it thin and then fry? Any thoughts would be appreciated.
  15. I'm so excited to have applied for and received a two-week culinary writing residency at Kitchet-at-Camont, a culinary center run by Kate Hill in rural southwest France. My first week I'll participate in a regularly scheduled program -- Camp Confit. My second week is entirely up to me in terms of what to do, where to visit, what to learn to cook. It's an embarrassment of riches -- with France before me, how to I begin to narrow it down? On one of the 7 days Kate and I will visit le Marché aux Truffes de Lalbenque, and if I can scrape up enough euros, maybe even purchase some for for dinner th
  16. hey friends everyone getting excited for the holidays? first halloween...not too exciting, but a chance to do some scary desserts, then thanksgiving (pumpkin? cranberry? raisins and cinnamon? gosh...we could have so much fun!) then christmas, and we all are getting a bit crazy and worried about the christmas rush (or is that just me?) before i can enjoy the holidays though, i have the task of creating a classic chocolate truffle. known as a french truffle maybe? (just what i've heard) my dad is hosting a "vintage" party for some out-of-state biz clients and thought chocolate dipped drie
  17. Hi all, I'll be heading for Toulouse and Bordeaux for some time off in a little while, and I thought I would go looking for some equipment for my home kitchen while I'm there. I'm mainly thinking about tins and moulds for brioche, Madeleines, cannelés etc. I could order these online (they're hard to come by in my part of the world), but shipping is usually quite significant for such orders... Besides, I'd love to browse a well stocked boulangerie/patisserie store while in France. So, to my question: Does anyone here know any markets or shops in Toulouse and/or Bordeaux (or in the vicinity) whe
  18. Hi folks, i was looking to get my wife a couple of pastry books for her birthday and have my eye on the following pair: The Fundamental Techniques of Classic Pastry Arts and Paris Patisseries: History, Shops, Recipes (English not out till Feb 2010 but the French very recently published) Does anyone have these books and what do you think of them? She says she's a beginner and she's been getting into baking cupcakes and cookies recently but is looking to take it to the next level. Of course I would benefit greatly too from her growing interest and am very eager to be her official taster. Any
  19. The Maille produced in France is reportedly a far superior product to the one produced in Canada, and I'm having a hard time finding it. Kalustyan's lists Maille Dijon Originale "product of France," but upon arrival it turned out to be the same Canadian product that I can buy in my grocery.
  20. Hello all, I will be in Paris at the end of November for a week and am renting a place near Metro Poissoniere (9th). I was curious if there were any good markets, bakeries, or food stores in the vicinity. Merci! Cheers!
  21. I was wondering what you all could suggest for a French 101 or Intro book as a gift. My Mom was in inspired by Julie/Julia and wants to learn French techniques. I think after I delved in a few years ago and cooked them several dishes that provided some impetus as well. At least I hope. She is a very accomplished cook in her own right so it need not instruct how to break an egg, but she has no basis in true French cooking. Thanks.
  22. I just ate some morteau sausage for lunch - it was lightly-smoked and I got if from the cooked meat counter of selfridges, but it seemed pretty raw... are you supposed to cook it? If so I might be in trouble.. would someone please clarify (quickly! i might not have long left...)
  23. Lobster at 89 € / kilo? Shrimp at 55 € / kilo? (Cunningly expressed at the marketplace as 5.5 € per 100g.) What gives? It's not like these are manna shrimp from heaven. I can get shrimp for 9 € / 300g at Picard or 4 € / 400g at Leader Price, and I wager they're the same quality of farmed Indonesian shrimp... I'm used to meat costing a king's ransom as compared to the US, but seafood is outrageous. I once bought a single wild salmon steak and it cost me something like 20 €. I have to move to the 19th arrondissement, I think.
  24. According to Web Radio du Gout the newest fad is Le Slunch a most non-Anglo-Saxon meal invented by a journalist at the French Elle. One gathers ones friends at the end of Sunday and eats mets without plates between 5 and 10 PM. Examples are: fruits, tartlettes, cold soups, ham, haddock rillettes, dips, salads and grilled pumpkin as well as fruit juices, teas and unusual wines of all colors. The book is “Slunch" by Pascale Weeks (Alias Scally), Editions First.
  25. We were finally in the area with part of a free day and I insisted we go the the Abbaye de Cîteaux and try to buy some of their famous but incredibly hard to source cheese. We were in luck in that the cheese was both in season and in stock. We bought a huge (9" x 1/1/2") wheel for 11€. The price is 15€ a kilo. This is a lovely cheese, slightly smelly, oozy but nutty and mellow in taste. Worth a go if you are driving the Cote d'Or. It's only some 10km off the main Beaune-Dijon wine route. We shared half the wheel with our host and the balance is a diminishing souvenir in our refrigerato
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