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Fromage Fort???

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I've been re reading one of my favorite books "Chez Jacque," Jacque Pepins biography/recipe books, and he mentions "Fromage Fort" which is, as he describes, marinated cheese in leek broth and white wine, left in the cellar in an eartheware container and eventually mashed with garlic. 

I was just looking for someone to shed a little more light on the process of producing fromage forts, they sound delicious!! 
 

Chemical leavening - substitutions?

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(Psst... I just noticed that there really isn't a forum set up for chemically-leavened products like quick breads and cookies and cakes.)

Mozzarella issues

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I have a question for the forum.

Country Gravy

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I was wondering if anyone had a recipe for Country Gravy. Being from the South, Biscuits and Gravy are a staple around out house, and everyone seems to enjoy the Pioneer Country Gravy mix that you can buy from the store. My wife and I however are trying to get away from pre-packaged foods as much as possible. The problem I am having is most gravy recipe's require the use of some sort of drippings as a base for the roux, but when only making Biscuits and Gravy there are no drippings from sausage or bacon. Even when we do use a sausage or bacon based roux, the taste is just not the same.

Gastrique

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A few months ago the issue of gastriques came up in another part of the forum as a potential SCS module.  Until that time, I started doing a little research and found that my local library (the one at my home) was amazingly devoid of information.  Larousse defined it but never said how to make one.

Low and Slow with Smoke

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During the braising episode you said that the collagen breaks down around 160° to 170°. When smoking my briskest, which seems like a modified roasting, I don't pull them off until 185° to 190°. By this temp most of the moisture has escaped, but at this temp my brisket is tender and seems juicy. Is there something different happening during the smoking process than during the braising/roasting process, or does it have something to do with the temp (I try to keep it around 225° to 250°) or the size of the meat? Usually when I smoke a brisket I smoke between a 15#-20# whole brisket. 

What do I do with these?

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These are fresh chickpeas, or garbanzo beans which we bought at a farmer's market.  They're so cute I just had to buy them, the bean is about the size of an English garden pea, each one tucked away in it's own little hull.  The woman who I bought them from said that people boil or steam them and eat them like edamame, which is fine, but I thought that since I had a wealth of knowledgeable foodies at my fingertips, I'd ask you.  Has anyone out there had the pleasure of cooking these?  What would you do with them?  I'm thinking of steaming and then roasting for some added sweetness.

Tips for creating awesome burger buns?

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So, I've been burger buns out of everything: pretzel, ciabatta, brioche, Hawaiian sweet bread, etc. but I can never, for the life of me, ever make the burger bun look great. I'll give you an example of a bun (specifically brioche) that I love the look of:

Anyone have any tips? My egg wash never makes the bread look that nice and I never get that round, high top with the relatively flat bottom. I feel the answer is quite simple but I'm just not getting "it." 

Xanthan Gum Question

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I just started using Xanthan gum to thicken sauces since I HAD to start on a diet.  Yes, unfortunately, I like to eat and sometimes a little too much so I need to shed about 70lbs !  One way is to begin limiting my fat intake, pity, as it is what makes food taste wonderful (that and awesome spices and fresh ingredients).

Advice on saucing Plantain Gnocci

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Hey all,

I've started playing around with different kinds of gnocchi and found a nice way of making it using plantains, blood oranges, and feta cheese. I was wondering if anyone had any ideas about what would be a good sauce to use with these. I've thought about a butter and sage sauce, but would like to try something a little more "impressive". Last time I made "regular" gnocchi i sauced it with a Bolognese and that turned out really well but I'm looking for inspiration.  Anyone have any thoughts?

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