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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,…"
Jamie commented on Oana Silaghi-Bedikyan's blog post Everybody into the grinder ..."a ha step 11, the old speckled hen, what a beer & what a car lol, my dear you write famously...Jamie
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Jamie left a comment for Oana Silaghi-Bedikyan"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…"
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"
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…"
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…"
Jamie's blog post was featuredNorth 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 was given…See More
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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…
ContinuePosted 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.
Method
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
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.
Method
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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