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Thread: My Gastronomy...

  1. #71
    Thanks Pete!

  2. #72
    is it the bread knife or kondittor. Gotta love kondittor

  3. #73
    Senior Member DK chef's Avatar
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    the best bread and baker knife is wiktorinox 26cm, with rosewood handle, i have 3 and they are cheap and will always be my prefered bread knife.

  4. #74
    Agree, but you need to pimp it.
    I never tried Gude though...


  5. #75
    Senior Member DK chef's Avatar
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    i have seen your pimped Victorinox i like it a lot, love what Harald have done with it, and if i could do it myself i would,

  6. #76
    Senior Member DK chef's Avatar
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    Quote Originally Posted by bieniek View Post
    DK chef that knife needs to get thrown away, my only wiktorinox still standing is the bread knife...

    Knyfeknerd, the mousse was pretty straight forward:

    500g of meat, 10-20grams of parsley with stalks all together, salt, pepper, 2 whole eggs
    around 10 good sized cloves of garlic, one big white onion, something of the medium sized spanish onion. Both finely chopped

    I sautee garlic and onion for around an hour[just oil], but couldnt really tell you how long. I smell it, and when I like the smell, its done.
    First off it will smell raw, after quarter maybe little sweet'ish and then mellow, i dont stir too much and after some more time it begins to caramelise. At that stage i fry it couple of minutes and its done.
    You could cook onion differently but I wouldnt use raw onion, i think you dont roast the chicken for long enough to break down the onions and garlic well enough.

    I add this to the meat and drive it all until smooth. Season rather well.

    I dont refrigerate it just waits for the few minutes i take to bone out the chicken.

    Now, I dont know how it would go with foie gras... Duck is definitely a great idea with the thick layer of fat. Great bird for stuffing
    I never tried with foie gras cause if I eat it, I just pan fry and slice some apple with it!
    no cream? like a mousseline

  7. #77
    I have the other version of wiktorinox also. Dont use it a lot. Try not to use bread knife at all, but if I cut a joint or bird in the dish, i wouldnt use any other than serrated knife
    Im not sayign its bad knife or something. I just dont like it.


    No need for a cream there
    Would rather use stale baguette to fluff the stuffing up, but in the same time I wanted the whole thing to hold up nicely, and the stuffing not to expand too much.

    Definitely would use cream for spinach and garlic stuffing, which is just a "marriage from heaven".
    OK, ménage ā trois from heaven

  8. #78
    dolce vita



    they really take a piss out here. This lovely makeral costs 6 BUCKS per kilo. I reckon after cleaning its 12 per kilo. LOL Kilo of ribeye will get almost 50 bucks out of your pocket !



    Olive, salamandred mackrell, mixed leaves, potato dijon salad, mixed cold veg and water. oh, salt everything

    Eating outside, priceless.

  9. #79
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    Saba is quite cheap around here too. Good specimen one goes between 4.99 and 6.99 at the usual places I shop.

    Thinking of shime saba again, mmmmmmm.

  10. #80
    What is shime saba?

    Im staying home alone for a whooole month.

    Im going to go crazy cooking

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