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  1. CatManDoo88

    SEPTEMBER 2021 CHALLENGE - LA CUISINE FRANCAISE!

    Loving the French Laundry love! You guys inspired me to bust this French Laundry classic out tonight: Sea Bass, Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla Sauce. But more importantly, I am loving everyone's entries, especially the use of pastry! I read Bill Buford's book about...
  2. CatManDoo88

    SEPTEMBER 2021 CHALLENGE - LA CUISINE FRANCAISE!

    So in preparation for being this month's challenge host, I did an exhaustive review of the past challenges and I was shocked to discover that a certain national cuisine had never been the focus of a monthly challenge. So having just completed the...
  3. CatManDoo88

    SEPTEMBER 2021 CHALLENGE - LA CUISINE FRANCAISE!

    That's why I grabbed a digital copy too from the Google Play store when it was on super sale one time. Makes for an easy reference on my phone or a tablet. Keyword search is also awesome!
  4. CatManDoo88

    SEPTEMBER 2021 CHALLENGE - LA CUISINE FRANCAISE!

    That is so very cool! I have never had an encounter like that, but when COVID is finally and truly over my wife and I are going to get on a plane and do a culinary pilgrimage to Lyon. My personal top French culinary heroes are the Troisgros family and Thomas Keller (as an American...
  5. CatManDoo88

    SEPTEMBER 2021 CHALLENGE - LA CUISINE FRANCAISE!

    Gunna need a little more detail on that coffee... Is it a French roast? Made in a French Press? :p
  6. CatManDoo88

    SEPTEMBER 2021 CHALLENGE - LA CUISINE FRANCAISE!

    Of course, who doesn't love Jacques!
  7. CatManDoo88

    SEPTEMBER 2021 CHALLENGE - LA CUISINE FRANCAISE!

    So in preparation for being this month's challenge host, I did an exhaustive review of the past challenges and I was shocked to discover that a certain national cuisine had never been the focus of a monthly challenge. So having just completed the British Isles challenge and with mention of...
  8. CatManDoo88

    AUGUST 2021 CHALLENGE - BRITISH COOKERY

    Agreed! And such wonderful photography in it! The volume about wine and spirits was my introduction to learning about wine in university. And the actual recipes preserve a lot of wonderful traditional secrets missing from more modern recipes (eg. Adding carraway seeds to Goulash.)
  9. CatManDoo88

    AUGUST 2021 CHALLENGE - BRITISH COOKERY

    Wow, thank you so much @brianshaw! This is a wonderful surprise, given all of the awesome entries. Also, super meaningful as this was my first cookbook that I stole from my Grandmother's Time/Life Cooking of the World set: Cooking of the British Isles I will do my best to come up with...
  10. CatManDoo88

    It's nice to have good friends

    I'm partial to just sauteeing chanterelles simply with butter. They have so many wonderful fat soluble flavours! My favourite little produce stand got some in when I was on vacation a couple weeks ago and this is how I used mine: My own personal take on the Troisgros' and French Laundry...
  11. CatManDoo88

    AUGUST 2021 CHALLENGE - BRITISH COOKERY

    Thank goodness for push notifications! I thought we had a bit more time, did not realize the cutoff was GMT! So here is my final entry, "Dinner at Blades", simple English cookery for Britain's most famous fictional gastronome, Cmdr. James Bond 007: Pan seared Ontario Lamb Chops, Butter Glazed...
  12. CatManDoo88

    AUGUST 2021 CHALLENGE - BRITISH COOKERY

    Thanks! The Peat-Smoked Scottish Salmon is actually a President's Choice product from Loblaws, so if you want a little trip down memory lane you can probably get some in Vancouver. They also have a double oak smoked version as well, but I'm partial to the peat version personally. As much as I...
  13. CatManDoo88

    AUGUST 2021 CHALLENGE - BRITISH COOKERY

    I know that some here have criticised British food culture and mentioned that French chefs like the Roux Brothers were needed to bring much needed technique to revive British cuisine, which is true to a point, but which also unfairly discounts the tremendous strengths of British food culture...
  14. CatManDoo88

    AUGUST 2021 CHALLENGE - BRITISH COOKERY

    Thanks everyone for the kind responses to my roast beef! I just noticed that that us former colonies are included in this month's contest, so I guess my very Canadian spread from the August long weekend two weeks ago also counts! As some of you might know, Montreal is the culinary capital of...
  15. CatManDoo88

    AUGUST 2021 CHALLENGE - BRITISH COOKERY

    Sorry @teamfat, not to copy you, but the King of British Beefeater dishes, Prime Rib au Jus with Yorkshire Puddings, is kinda my trademark and I just happened to recently finish dry aging a rib primal. Home Dry-Aging and Butchering: To start, given the simple, classic flavours of prime rib, I...
  16. CatManDoo88

    What's wrong with this photograph?

    Yeah, I wonder if the cornstarch was just a cheat for the camera. If they had actually waited to cook the lamb for real, the pan jus could have reduced sufficiently naturally while the lamb roasted and then rest (what I typically do). I agree I've always thought of a "jus" as an unthickened...
  17. CatManDoo88

    What's wrong with this photograph?

    I think it was just because it was a pretty amateur-ish video. It was all done in basically one take from a single angle and the audio suggests they didn't really have the proper sound equipment to record in a kitchen. So I don't think they had the skill or resources for much editting. 😂...
  18. CatManDoo88

    What's wrong with this photograph?

    You mean the old school TV trick of magically swapping of uncooked for cooked lamb already to go?
  19. CatManDoo88

    Bordelaise Cooking

    Thanks! It was phenomenal. I've tried making the shallot and marrow garnish a few different ways and finally got it just right. When I did it the first time, the raw shallots were too harsh, so I tried blanching a little according to something I read from Bocuse, but didn't love what that did...
  20. CatManDoo88

    Bordelaise Cooking

    It's been a while since I updated this thread. I've really come to love the rustic version of Entrecote a la Bordelaise recorded by Alcide Bontou. It has become my favourite steak dish. I made it for my Birthday a couple weeks back along with some Pommes Sarladaise and Cepes a la Gasconne...
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