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Requests? Mais Biensur.

#1
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11/3/09 at 11:09am
  • Joined: February 2008
  • Location: Monrovia, CA
  • Post Count: 3,997
It’s unusual to get general requests here on CT. If anything’s asked for it’s usually more specific, in the way of “Help me with this!” rather than a “Tickle my fancy.” Yet it happened.


I’ll take “Things to fool around with on a weekend” for $600, Alex. What is, take a gander at the duck recipe in the recipe forum?

Same for $800. What is, un voir at the pain de campagne recipe in the baking forum?


If you don't know how to break a bird, you'll find some challenge with the duck recipe; but it's a technique well worth learning and the instructions are detailed. Otherwise, the recipe doesn't require much more than perseverance. For the beginning cook, it's a fun way to learn about casseroles which have nothing to do with cream of mushroom soup, noodles or canned onion rings.


On the other hand, the bread recipe can benefit from a experience and technical expertise going in; more so than most of the recipes I post on CT. Not to shoo anyone off something (s)he might like to try, but there are better ways to start baking.

I wrote it with the idea of doing a perfected, rather than an instructional recipe (not that those aren't "perfected"). That is, as a "bread basket" bread for the skilled home baker. But it got very positive responses from people one one step more experienced than rank beginner and ready to try their first, "artisanal," non-loaf pan bread.


BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
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#2
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11/3/09 at 12:02pm
  • Joined: August 2009
  • Location: Montreal Canada
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Chef BDL,


I'll take a quack at it.....

For $ 1000 Alex, How do you say "Canards du Lac Brome ?"

Thank you .....the sauce ingredients are right up my chemin....marmalade.

Nothing like a good "Batard" recipe , great for sandwiches....

The great thing about your recipes is that its nearly impossible to "flub" it up. New tasks at hand....

a project...ne jamais abandonner....

Petals
Creme tangerine and Montélimar
A ginger sling with a pineapple heart....after the "Savoy Truffle".

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#3
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11/3/09 at 3:11pm
  • Joined: August 2007
  • Location: Scotland
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Pardon me, but if this is a game, what are the rules. $$?? Maybe it's just me, but i dont get it.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand

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#4
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11/3/09 at 3:41pm
  • Joined: September 2008
  • Location: Los Angeles, CA
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Thanks for posting this. I for one never visit the recipe and bakery forum and would have missed those threads. Coffee in tomato sauce? Never thought of it!
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#5
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11/3/09 at 4:54pm
  • Joined: February 2008
  • Location: Monrovia, CA
  • Post Count: 3,997
Explained jokes are never the better for it, but unexplained jokes are not galant. What's a gentleman to do?

The rules are this: You ask me for a recipe, I give you one or two -- each in its own thread. Then, I start another thread so you (and everyone else) can find them. It's a fixed game, one I always win.

The ontology for this particular round, should you be origin oriented, may be found in the "Easy, Basic Tomato Sauce" thread in the Recipe forum.

Wanna play?
BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
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#6
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11/3/09 at 5:43pm
  • Joined: September 2009
  • Location: Charlotte, NC
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Instead of asking for a recipe, could we toss an ingredient at you?(not literally, of course.)

Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.

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#7
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11/3/09 at 5:53pm
  • Joined: November 2004
  • Location: Joliet, Ill.
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If you want to toss an ingredient at BDL, you may find the Stump BDL thread interesting.


dan
I'm not a chef!

So please take any advice I give with a grain of salt (it'll taste better)
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#8
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11/3/09 at 5:58pm
  • Joined: November 2004
  • Location: Joliet, Ill.
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BDL, I have a question!


I can break a bird apart halfway decent. But I still need to improve deboning a whole bird. I understand that there is no replacement for experience and repetition, but do you have any tips that may help me along the way?

thanks,
dan
I'm not a chef!

So please take any advice I give with a grain of salt (it'll taste better)
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#9
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11/3/09 at 6:05pm
  • Joined: September 2008
  • Location: Los Angeles, CA
  • Post Count: 611
I want to play! The recipe I'm looking for?

Carnitas . Hmmmmm :roll:
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#10
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11/3/09 at 6:16pm
  • Joined: February 2008
  • Location: Monrovia, CA
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Whoa there.

The nature of the game (to the extent there is one), is not stump BDL, nor give BDL a chance to show off, nor anything else like that. Rather, let's just to get out the Holly Hobby ovens, and play "cooking" together.

The whole thing started with someone responding to an easy, basic recipe with a request for some recipes which would occupy a weekend afternoon.

The good part for me is the chance to find out what sort of dishes you're thinking about, and to write recipes for them or do some editing on recipes I've done, but which need more work. In short, it helps me learn. Hopefully, my technique driven recipes are useful to you for the same.

I guarantee not only can you stump me, it's not even challenging.

BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
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#11
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11/3/09 at 6:22pm
  • Joined: September 2009
  • Location: Charlotte, NC
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I was thinking more along the lines of something like... beets for example. I am bored to tears with pickled beets, beet salads, toasted beets, and candied beets. I'm all out of beet recipes but they are oh so good as the focal point of a vegetarian dish. Something like that. Sort of, "How else could this be delicious?"

Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.

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#12
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11/3/09 at 6:27pm
  • Joined: November 2004
  • Location: Joliet, Ill.
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BDL, I have a question!


You may know, I have three small children. I recently started a new "game" to play with them. They pick one state in our country, the U.S.A. and one country in the world and we'll try and learn just a little bit about that country or state via food. My thoughts are that I'll show display the flag for each state or country, some games that children may play or participate in and any other interesting facts.

So...the first state that my boy picked? Colorado.

Now there are several states where I would have had a good direction to go in...but Colorado?

Any thoughts on what foods just scream Colorado to you?

thanks,
dan
I'm not a chef!

So please take any advice I give with a grain of salt (it'll taste better)
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#13
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11/3/09 at 6:32pm
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Dan,

Probably, I think I may aleady have something mostly written, but not entirely finished. That would be good.

But I'm a little unsure as to what you mean in tems of the difference between breaking and "deboning a whole bird," You don't mean pulling the carcass including the thigh bones out of the vent, leaving the skin intact, so the bird can be stuffed and reformed do you?

BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
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#14
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11/3/09 at 7:02pm
  • Joined: November 2004
  • Location: Joliet, Ill.
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Yes BDL, I do mean pulling the carcass from the bird leaving the meat and skin in tact. I remove all the bones with the exception of the wing bone, of which I usually clip the tips.

Where I could use some work is with the thighs. Usually, because the way the muscle is layered and the fact that I'm separating the bone from it...the meat looks a little beat up.

thanks,
dan
I'm not a chef!

So please take any advice I give with a grain of salt (it'll taste better)
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#15
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11/4/09 at 2:12am
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Cheers BDL, Now I savvy. It was flying at 40,000 feet for a while there.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand

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#16
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11/4/09 at 4:31am
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  • Location: Midwest
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It's never the question that's indiscreet.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme

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