Posts by AllanMcPherson

First off, feel free to move this "topic" anywhere that may fit better.   I changed my status line on this forum to "Professional Chef" the other day.  When I registered here a couple of years ago my...

Here goes,   I've become addicted to the triple cooked fry.  This method is usually attributed Heston Blumenthal.     The basic idea is to add an initial step to the two stage low heat / high heat frying...

Hi Guys,   Yeah, I looked at that "Gutsygourmet" list.  I had to see it for myself, and yes, there it is under Canada....poutine.  Oh dear.  Mind you I'd have a hard time finding something more...

Agar agar is your friend in this one.  Achatz is known for a "liquid centered" pheasent leg that is filled with an agar agar set apple gelee.  I've cribbed the basic concept few times and it works like a charm....

F.F.   Thanks for the refinement.  At the end of the day, I think you get my gist.    --Al   (PS --my description of the poele (as a pan) came from only one source -- a chef from Normandy so...

I had a seal-a-meal for 5 years or so until last month.  The fuser decided to turn on for no apparent reason, burned nearly white hot, destroying the thermal tape and started to melt the casing.  Not cool.   I picked...

Poele the technique vs. Poele the pan.  You see this a lot in french, the pot that a dish (or type of dish) is prepared in becomes synonymous with the dish itself.  Cassarole, marmite, terrine, all examples of the...

Hi Boat,   I know this reply is so slow out of the gate that it might be pointless.     I hate it when I make excuses for myself, let alone for others but---   It almost sounds like you are being set up...

If you are in an experimental state of mind make yourself a spice mix and try infusing it into several mediums.  Try water, oil, acid and alcohol.  You will probably find the results interesting.   --Al

Thanks!  I like the dill idea. One of those "how did I not think of that?" things.    Cheers,   Al