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"Happy Birthday Mya...Jamie"
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Jamie commented on Oana Silaghi-Bedikyan's blog post I heard angels sing ...
"This is a subject i know well, we have black pudding for breakfast in Scotland, when I became a chef, a Frenchman Thierry made a divine version, soaking the bread with nutmeg &dry corriander, he used to decant the blood at least a dozen times,…"
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"Nice to have another Canadien on board. Jeff Nimer who created this site is a good friend of mine, I mentored him in his early culinary carrer. It's good to see he has evolved into quite the cook, & you sound obbsessed, thats always a good…"
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Oana Silaghi-Bedikyan commented on Jamie's blog post North Pacific abalone
"Jaime, that sounds heavenly. I have always wanted to sample Abalone but have only seen it here in Chinatown, smoked and sugared.  Might you have any photos of this glorious event? :) Right back to you, Oana"
Dec 24, 2010
Jamie commented on Oana Silaghi-Bedikyan's blog post The chip is out of the bag ...
"Ha Ha, Awesome post.I grew up in Scotland, & as kids we used to make crisp pieces. A piece is Scottish for sandwhich, & crisps are UK for chips. The Scots are the bakers of Britian, we have a bread called plain loaf well fired, which is…"
Dec 24, 2010
Jamie commented on Oana Silaghi-Bedikyan's blog post 13º 10 N 59º 32 W …
"Oana,  What a great post, yes the simple things in life are always the greatest, as has been the case for a long time with all the great chefs of our time.I remember when I was starting out in this industry,1977, all the top chefs used to…"
Dec 24, 2010

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North Pacific abalone

Well, I had the privilege of cooking the last of the legal Pinto abalone here in Canada on wed night, we had a community dinner for about 90 folks, we raised these pinto abalone & the government gave us a permit to eat the remaining ones as the program is not getting funded anymore.

So on to the dinner, I braised the abalone (they were about 4oz each) whole in Brandy, white wine, clam juice & butter for over 5 hours, served them with a split pea risotto, & for the sauce I…


Posted on December 10, 2010 at 3:48pm — 1 Comment

300 year old Bechamel recipe

So fellow chefs, here is a killer recipe .

8oz butter(use pulugra)

8oz flour(sifted)

4 liters half & half

1/2 med onion blanched & studded with bay leaf & clove

pinch nutmeg, sea salt, white pepper

pork back fat( chilled & sliced thinly.


48 hours in advance put together, half & half, onion, & seasonings. let infuse.

make white roux with butter & flour, add liquid in thirds, use only a

wooden spoon.… Continue

Posted on September 13, 2010 at 1:33am — 2 Comments

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At 12:49am on February 24, 2011, Jeffrey Nimer said…
Happy Birthday Chef!!!!



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