So what did Santa bring everyone (kitchen/food related)

Cutting board, new set of stones, and some small tools (that Linda likes, but I'll never use) from my Dad's girlfriend.

RPM, what kind of blender?

BDL

 

I'll be interested in what you think of the book. I copyedited that one, and just zipped through it because I found the story so riveting. Didn't want to put it down. The suspense was very well done.

 

Bonne Appetite and New Gourmet cookbooks with Food Saver Sous-Vide machine. Loving it!

 

Hi all

I got my new Masamoto knife a little bit before Christmas I also got a dual probe remote thermometer eace: and an EdgePro Apex sharpener. Oh, my wife got some Lindt truffles...so that works out well for both of us :thumb:

Happy Holidays!
dan

 

Les and I got a FoodSaver from his brother and his wife. Ours died about a year ago so we're very excited to have a new one!

We also bought a blender with our Christmas money from my grandmother. We just got an inexpensive Oster. I don't use a blender very often. The seal broke on my old one and it was just as expensive to order a new one as to just buy a new blender. A friend had one like it so I gave her the old one for parts.

 

I got a copy of I Know How to Cook by Ginett Mathiot, known as the bible of French home cooking. It's pretty amazing. The recipes are simple, yet really flavorful. Lots of recipes for eel and organ meats which I find kind of strange as that stuff has no appeal for me.
The recipes for game look especially good-particularly the venison. I look forward to using some of them as we have a hunter that lives across the street who brings us venison from time to time.

 

My mom gave me Food & Wine Best Recipes of 2009 (I don't have the book in front of me, so the title is probably a little different).

 

My husband and I bought each other several pieces of Viking cookware. Since I will be the one using them, I bought him some Carrhart clothes too.

 

I was looking at that book in the store. It was shrink-wrapped so I didn't get a chance to see what was inside.

That is a cool gift

 

lol


no sweet breads, melts, lights, offal, heart, kidneys or tripe for you?


u dont feel like bleeding a live lamprey or steaming a chicken inside a sheeps bladder



hahahaha

 

That's right..

Bleeeaaacchhh!

I'll eat that kind of thing only when there is no other option and I'm very, very hungry.

There are quite a few other delicious recipes in this book though.

The salt cod provencal looks really good, for example. However, one surprising thing is the photo of and herb omelet. It shows a beautiful omelet, but it's browned. I always thought that browned omelets were faux pas.

 

I got an amazing Mauviel stainless steel roasting pan, just in time for our 15 lbs turkey!! Funny thing is I kept thinking I really should get one, but kept procrastinating - and my wife, who I didn't tell ANYTHING at all about my intentions, just got me that one! She said "you're always complaining that the chicken is not crispy underneath, and that one came with a free rack". Wow. Great choice wifey! Thanks!!:roll:



And my mum sent us a package from France, including this book:

Tout Loiseau: Amazon.fr: Bernard Loiseau, Anthony Rowley: Livres
... which has great, great tips, but was drenched in the homemade preserve she made, but which broke during the trip from France.

 

mmm the salt cod sounds good! i am surprised u like salt cods, what is your opinion on this ingredient? does it offer a quality that is impossible to get with fresh cod?

lol, i struggle to make myself like a lot of that stuff! simply becasue others eat less well than we do, it keeps my perspective as grounded as possible, i guess....

and the bleeding of the live lamprey just sounds wrong, but the blood is used later on in the preparation...

i will say that an austrian hot brain sandwich (similar to a monte cristo) is delicious with a side of spinach austrian style! tripe i have yet to love but i am sure there is some french, jamaican, dominican, chinese, middle eastern or panamanian dish out there that i will like. i know there is a french recipe where thy cook it with a LOT of onions and end up then breading and frying the tripe and serving with a sauce. heh heh. they do something similar to pigs feet too!

i can even admit that i now savory the custardy soft jelly like creaminess of cow or pig feet in a richly seasoned broth with plenty of african yams, green bananas, south american tubers, or potatos simmered till tender, the starches having absorbed the rich juicy intensity of the afro caribbean/latin american broth.


well i think they will explain the french omelet, it is cool. the butter is heated till it starts to brown then the eggs are added and manipulated in the pan using various techniques and eventually, if desired, a filling is added, and the omelet is rolled up or folded over and slid out. the whole cooking time is less than a minute and a half i think!

but since the heat is a good high medium to high heat, the outside browns and yet the inside remains custardy and just barely set!!!!

other omelets are more like a fritata where eggs are poured in, not browned but uniformly set!

the cook book sounds AWESOME!

enjoy it

 

In a "classic" french omelet, the eggs are never browned. They shouldn't have any color, they should simply be coagulated.

 

A cheese dome, Martha Stewart cookbook, Julia and Julie, and the bunny wine operner.

 

That roasting pan is niiiiiiiiiice!!!!!!