Posts by Titomike

Wow... posted my bit a while ago now.   As above I did the Wiki thing too. Got my own place now so have done the trial n error with this dish. 2:1 Tom pste to Miso plus lemongrass n kaffir lime leaf....   This started...

Another quick fix for service is to blitz up caramel (usually left over from sugarwork) and keep on hand (sealed!)....a quick melt with a torch gives consistant even colour.   My favourite is Orange and Cardamom....just to...

Pete has pointed out the importance of ratios before & referred to a great book... for brulees I use 1 yolk to 100mls cream...fills a 125ml ramekin.   A French pastry Chef I have great respect for has had me ditch the bain...

So... another non themed approach...   SUPERCALIFRAGILISTICEXPEALIDOCIOUS   ...or SPICE

MELON  /S   Most exaggeration leaves one nonplussed       sometimes.....   Honey?!

Been doin' pork belly all summer with a method based on one from here with great results from the diners...deals with the issue you ask about too.   Basically its a long slow braise... First cut off the skin (skin side down...

Yep...Blackjack...a by-product we have from multi-tasking with butterscotch & repetitive reheating for sugarwork ...not fully burnt of course but no longer sweet... stored in the freezer, old school and ideally innocuos if you...

imho...the eggs are cooked the way a brulee is cooked without splitting (over-cooking)...   Not reaching the ribbon stage (& thus removing the smell of raw egg) will not produce as light & voluminous (Tbsp of hot water...

BACON my favorite   ...because all components offer nutrition   SUGAR?

Happy Birhday, Girl!   Hope you are safe, happy and loved this and every other day...   Mike