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post #121 of 526
12/4/09 at 12:20pm
Cape Chef.


Sing a song of sixpense a pocket full of rye
Four and twenty blackbirds baked in a pie... (my mother sang to us)
....PIE (?)

Question : what is the secret ingredient for Red Velvet Cake ? (looking for a recipe)

ps. is that a verrrry dry sherry .....
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post #122 of 526
12/4/09 at 12:25pm
Hmmm. Sherries have sugar; some of them have quite a bit. Although, in a way, maybe it is the right answer because sherries aren't fortified until the yeast has converted nearly all of the available sugars. It's not up to me, but you probably gave the answer Chef Petals wanted.

As to your question, you're probably referring to spatchcocking, which, by the way, the OED reports the word as of fairly modern (1785) Irish origin, rather than English and certainly not Old English which is something else entirely.

As a method of cooking, it's undoubtedly significantly older than the first published reference and undoubtedly trans and multi-national. There's no reason to suppose that butterflying poultry originated in the British Isles or any other place for that matter.

BDL
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post #123 of 526
12/4/09 at 12:29pm
And you know after learning technique not long ago .... I could just.....Por favor ?

My question ?

ps. you can disregard my song and pie too ! :)
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post #124 of 526
12/4/09 at 12:31pm
Don't know about secret ingredients. But in the old days before "dutch process" cocoa, the interaction of baking soda (then used as the leavening source instead of today's baking powder) and cocoa caused the cocoa to turn red.

Nowadays, red velvet cake is red because of huge amounts of red food coloring.

I'm not much of a fan of red velvet cake -- too sweet.

BDL
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post #125 of 526
12/4/09 at 12:36pm
Sherries are fermented until all sugars are gone. Afterwords depending on the style of sherry, sweet wines are added.
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post #126 of 526
12/4/09 at 12:39pm
Because I am not sweet enough, I do enjoy cake. I asked about Red Velvet as I received an order for it. When I checked it out along with "some Southern" recipes, it has "balsamic vinegar" in it to enhance the chocolate.

Do you have a question for us ?


Thank you Chefs, learning all the time.
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post #127 of 526
12/4/09 at 12:47pm
Lots of edits going on :rolleyes:

Spatchock is correct.

I'm a Rose' near lake Garda
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post #128 of 526
12/4/09 at 12:58pm
Cape Chef,

C'est tout chinois pour moi.....

Are we looking for a rose, meaning a type of edible flower ?
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post #129 of 526
12/4/09 at 1:01pm

Rose' ; comme en vin
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post #130 of 526
12/4/09 at 1:08pm
AH HA !!!!

The famous Tavel , rose champagne

Then there is Garda Classico Chiaretto, Rose petal color.......
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post #131 of 526
12/4/09 at 1:10pm
Not the Tavel, that is French. But the Garda is correct. Nice job.
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post #132 of 526
12/4/09 at 1:15pm
Merci,

small question : What is the best way to serve white truffle oil ?
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post #133 of 526
12/4/09 at 1:23pm
There are a million ways, although I prefer to err to simplicity because otherwise you may lose the aroma to other complex ingredients. A very nice way is in a risotto, even in simple scrambled eggs. The warmth releases the beautiful aroma. Try to stay away from other luxe ingredients so you can really appreciate the dish.
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post #134 of 526
12/4/09 at 1:27pm
Thank you, will try it in more simpler ways, I have been experimenting with it ....I tried it in a clam sauce last night....

I am leaving my kitchen in 20 minutes, do you have another question ?
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post #135 of 526
12/4/09 at 1:31pm
Who is considered the "father" of classic French cuisine?
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post #136 of 526
12/4/09 at 1:34pm
Those are fighting words......let me see.....I come back in a minute.
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post #137 of 526
12/4/09 at 1:44pm
I said I would be a minute....I do not want to hurt anyone's feelings but here is my humble opinion....

For "classic" French cuisine, Chef A. Escoffier ( who learned from another great Chef) but Escoffier refined the technique.

For "nouvelle" French , Chef Paul Bocuse.

Now I am off for a gin and tonic....

Question : What are the health benefits of the black radish ?....check in later.
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post #138 of 526
12/4/09 at 1:45pm

Great chefs indeed, but not the one i'm looking for. enjoy your cheer.
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post #139 of 526
12/4/09 at 1:47pm
I shall meditate on this one.....merci !
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post #140 of 526
12/4/09 at 1:47pm
Other than vitamins it is good for your digestive system.
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post #141 of 526
12/4/09 at 1:59pm
I'm thinkin' the answer to Mezz's question is Kasha not french toast....which was it?

Thought it was Escoffier too.

How many times are you supposed to be able to brew silver needles?
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post #142 of 526
12/4/09 at 2:04pm
Way before Escoffier.

I have never tasted silver needle tea, no idea. What does it taste like?
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post #143 of 526
12/4/09 at 2:07pm
CC... is it Antonin Careme? (born Marie-Antoine Careme)
...as is - caremel sauce, caremel pastry etc

(won't post question)
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post #144 of 526
12/4/09 at 2:13pm
Hi DC, one of the most important chefs of all time, but not the father of classic French cuisine.
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post #145 of 526
12/4/09 at 2:16pm
awww rats :D
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post #146 of 526
12/4/09 at 3:02pm
Thread Starter 
Louis Saulnier
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post #147 of 526
12/4/09 at 3:07pm
Nope, sorry Kuan
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post #148 of 526
12/4/09 at 3:20pm
How about Epicurus?

Ps He was my favourite character in the book-Return to Elysium.

OOps! he was greek. i'm not going to delete this tho.
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post #149 of 526
12/4/09 at 3:26pm
No sorry, although I think Aspicus would agree.
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post #150 of 526
12/4/09 at 3:34pm
Ok But I Dont savvy Aspicus. Just googled it and naha-dah
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