3000 readers a day
Mangiamaccheroni FXcuisine.com  

Home >> Artikel Suchen


Letzte Kommentare

Artikel ‘Dhal Makhani with homegrown beans’
This recipe reminds me the time when I tried to cook a Murgh Makhani based on a recipe from the same book. It was delicious, although it was nothing like the stuff they serve in indian restaurants around here...

BTW, on an unrelated note, could you post a recipr for a serious Bouillabaisse? I happen to have many mediterranean fish in my part of the world (such as John Dory, Hake, and Rascasse Rouge), and I'd love to see how to cook them properly...
TFP

Artikel ‘Khoresht-e Bademjan’
Finalmente!
Che bei regali che ci fai ogni volta, post meravigliosi, foto che sembra di poter toccare il cibo con le dita!
Per favore non stare più così a lungo lontano dal blog, rimani con noi.
Intanto pregheremo qualche dio pagano per la tua salute, che te la conservi a lungo.
Grazie ancora,
Claudio.


Chefclaude

Artikel ‘Japanese TV behind the scenes’
What a gorgeous set of recipes FX! Truly spectacular.

I do have a question, the second image from the bottom with the ingredients for the squash polenta: what appears to be a clove of nutmeg is labelled "garlic" in Japanese. Am I wrong or is the caption wrong?!
Ashleigh Haze

  • FX's answer→ Ah a serious linguist with a sharp eye is in my kitchen tonight! Indeed nutmeg it is, the caption is wrong! Thanks for letting me know!

Artikel ‘Scottish Deep-Fried Pizza’
OMG :o that looks SOOOOO GOOOOOD!! wish I lived where they served those things.
ivan washington

Artikel ‘Duck Tour d'Argent’
Hmm, canard rouennais signifies at first the method to kill the duck:she is garotted. So all the juices, blood etc.are kept inside. A duck killed "normally" (nantais) wouldn't give the desired result.
The blood shouldn't coagulate, but the protein is used make the 'liaison' of the sauce (like an egg yolk does for other dishes, eg. Bavaroise (but NOT Sc. hollandais). Blod (or fresh boudin noir mixed up with some vinegar)is common  for liaison in dishes of game, the civets
Dr. Heinrich Backhausen

Artikel ‘Italian Minestrone Vegetable Soup’
Excelente y didáctico. Lo invita a hacerla en su propia cocina.

Antonio

Artikel ‘Visiting Pierre Hermé's Pastry Shop in Paris’
With the long lines, is there a way to browse before deciding?  It seems looking around should be a colorful part of the experience and care should be made in deciding.  You mention a booklet.  It that readily available, with desriptions of flavors?  Is there a time to go that is the least crowded or the worst?  Thanks, Annie
Annie

  • FX's answer→ Well the line goes alongside the counter so indeed you have time to look at each item profusely before your number is up! I suppose that if you come outside lunch hours and weekends there should be little waiting. This is one of the few shops where I don't mind the waiting too much.

Artikel ‘Khoresht-e Bademjan’
Lovely, just lovely. And don't have to add anything else, do I? ;)
Christopher Hjertsson

Artikel ‘Spaghetti in Squid Ink Sauce’
In Wales (where I was born) we have a delecy called Larva Bread. this is simply cleaned and cooked seaweed collected on a beach 'farm' near Swansea. As I am in south Africa friends either send or bring tins of the Larva Bread to me. I intend to experiment on using this Bread (which is not bread!) to a tomato, onion, parsley and garlic sauce and serving it with pasta. Wish me luck!

SUZANNE GLYN TOPZAND

  • FX's answer→ Ah I think the name does not help much in spreading this Welsh delicacy across the world!

Artikel ‘French Garlic Soup’
Finally made this roasted garlic soup! Interesting layers of flavour. I had a small sweet potato, so I boiled it in the stock water till soft before adding it to the soup mixture. Must say that my garlic was too brown even though the oven was only at 160-170 C - perhaps caused by my pouring olive oil over the cut halves beforehand. It was easy to lift the skin off the top half but the bottom half was so fiddly and I had to use a fork to dig out each segment. :D
The soup had a smoky flavour, according to my other half. I also had to run a Stabmixer in it to puree the browned garlic cloves and potato chunks. My soup was browner than yours - because of the orange-coloured sweet potato and over-browned garlic. :D
Jy

  • FX's answer→ Glad you tried and that it worked out for you!

Artikel ‘Khoresht-e Bademjan’
Holy cow you are back! I started reading your website with my (then girlfriend) wife in 2006 while we were in college for recipes to try and make for our date night. The first recipe of yours we tried (and still our favorite) was your Scandinavian sour cream apple pie. We use to visit your website religiously for new recipes and were distraught after your leave of absence. We had a destination wedding in Italy 1 month ago and have been traveling since (known Kyoto). Your website came up in our travels when we decided to take a day trip on the Bernina Express from Tirano into Switzerland and we reminisced about your website remembering your were Swiss. By chance I decided to look at the website once more and am now pleasantly surprised that you are back! Looking forward to following your updates once again like the good old days!

Hope all is well!

John - Long time admirer from Los Angeles

John

  • FX's answer→ Well thanks John, this is very nice to hear! That Scandinavian sour cream apple pie is the first ever I had found on the Internet the first day I ever browsed...quite an event. Congratulations of the wedding and glad you visited Switzerland! You'll see a number of new articles and more are on the way.

Artikel ‘The World's Largest Cookware Market - Kappabashi-Dori in Tokyo’
Love your article and big help for me.
But would you know or remember a shop/s that sells Takoyaki pan?
Thanks.

Bernadette

  • FX's answer→ No worry Bernadette, every other shop in Kappabashi-Dori sells all sorts of Takoyaki pans. Finding one there is about as hard as locating a Starbucks Coffee in Brooklyn!

Artikel ‘Japanese TV behind the scenes’
What a surprise to find you back. This is best blog...nobody has done it better than you. Welcome back!!
Your kitchen is fabulous...if I ever redo one again, I'll have this arrangement in mind.
Helen McHargue

  • FX's answer→ Thanks a lot Helen, glad you remembered me!

Artikel ‘Kampot Pepper Plantation’
I am so happy you're back, Mr. FX! You are one of my food heroes!
Kurt Tee

  • FX's answer→ Well thanks Kurt, hope you will like the new articles!

Artikel ‘Japanese TV behind the scenes’
What a great experience it must've been? So fun to see pictures from the pre production!
Anna Frankenberg

  • FX's answer→ Yes this was really fun but obviously it is also quite a bit of work, it is always nice when things eventually get broadcasted more or less like one hoped they would be!

Artikel ‘Khoresht-e Bademjan’
Can't wait to try this out in the weekend, just looks (and almost smells through the screen) delicious!
Alejandro

  • FX's answer→ Good luck then.

Artikel ‘Khoresht-e Bademjan’
I think the key to a juicy omelette is heat. I suspect that it has something to do with the way the egg protein molecules curl up in different kinds of heat - think of a classic French omelette made with vigorous stirring during cooking over high heat, and the country-style omelette which merely lifts the eggs and cooks slower, exposing them to more heat and making it dryer. I personally enjoy the drier, spongier texture of baked omelettes, the vegetables that fill out most of the volume are plenty juicy in their own right.
Øystein

  • FX's answer→ OK I get it these are different from French omelettes, I'll give it a go!

Artikel ‘Khoresht-e Bademjan’
Try Persian eggplant omelette - kookoo bademjan! Since you love walnuts, you'll be pleased to know that it includes those as well as the baked flesh of a big eggplant, a big fistful of chopped herbs to your liking (I recommend parsley, coriander and a little mint), turmeric, and leeks or onions, all sautéed together. Original recipes specify tomato slices on top but I think you can omit those. Then pour over an egg mixture with a little flour whisked in to bind moisture and support the frail eggs, like for a quiche, and finish off the omelette in the oven after letting it bubble under a lid on the stovetop until almost set. It's one of my favourite Persian recipes for sure, and it's quick and easy with some bread, salad and olives on the side for a light weeknight supper. And the name is fun to say for an added bonus.

Øystein

  • FX's answer→ Thanks a lot for the pointer, this sounds really interesting! Is there any way to avoid the dryness of such baked egg dishes (same problem with frittata)?

Artikel ‘Khoresht-e Bademjan’
This looks fxing delicious as per usual. Keep the aubergine/eggplant recipes coming please !
Julien

  • FX's answer→ Will do!

Artikel ‘Khoresht-e Bademjan’
Dear Uncle Francois, as brilliant as always! I almost feel the taste of this sauce!
thank you!
Kate

  • FX's answer→ Thanks Kate!

Artikel ‘Khoresht-e Bademjan’
I don't have a steamer so what can I do?  Why not just slowly braise them in the spiced  tomato sauce for 3-4 hours? I do  so for Greek style lamb shanks in a cinnamon tomato sauce and it works  well.
Steve

  • FX's answer→ No problem Steve, a steamer is just one lazy, expensive but surefire option.  Other ways are a small sous-vide setup, a very low oven or, of course, a slow simmering in the tomato sauce. All will yield acceptable to good results in terms of mest texture, but if you find a way of keeping an exact temperature for a very long time, you will get perfect texture every time. But perfect texture is not essential here!

Artikel ‘Frying Eggplants like a Persian Mama’
I sometimes find that just baking them dries them out too much, or they are brown before they are tender.  where I've had the most success in replicating pan-fried eggplant's texture and flavor is this:

1) Steam eggplant slices or cubes until just tender (microwaving also works well)
2) Spritz or drizzle with oil and seasonings and roast or broil in the oven until nicely browned

It works great - seriously! One of my favorite party dishes is eggplant sliced fairly thin, steamed and "oven fried", then mixed into plain Greek yogurt flavored witha clove of minced garlic and salt and pepper. It's incredible with pita, chips, or crudite - much more than the sum of its parts. A sprinkle of sumac and drizzle of olive oil gild the lily.
Christina

  • FX's answer→ Now this is a really good idea, Christina! I will try that in the combi oven - what do you say, 40' @ 85C and 100% humidity then 10' @ 220C and 0% ?

Artikel ‘Khoresht-e Bademjan’
where did you go for the last 6 plus years?  I enjoyed your site for a long time then it just went inactive. I was worried you had abandoned it.  

Looking forward to new posts.

Glad you are back.
Wendell

  • FX's answer→ I got lost in the kitchen! No worry I just was busy doing other stuff, this kind of blogging takes a lot of time and builds up a gentle pressure to keep coming with new articles regularly. At some point this comes at the expense of other things so I chose not go on a blogging sabbatical.

Artikel ‘Khoresht-e Bademjan’
Adapting recipes to suit one's tastes is preferable to never attempting a recipe due to it being too sour, rich, sweet, oily, etc. I adapt recipes all the time (including mum's not-to-be-messed-with Chinese recipes) and often find that I prefer the original version, after all. Sometimes tastebuds adapt to new flavours quite quickly! By the way, your spot on Japanese TV was terrific. Didn't understand a word but Japanese facial expressions are the best!
Milagritos

  • FX's answer→ Thanks Milagritos! For a decade or so I was always looking for the most serious traditional recipe and "invented" very little, but now I feel more confident to stray away from set recipes and tweak them in a way consistent with their spirit!

Artikel ‘Frying Eggplants like a Persian Mama’
It strikes me that breadfruit might be very similarly prepared.
John Iwaniszek

  • FX's answer→ Ah this is one fruit that does not grow in Switzerland, I have never had one in my kitchen!

Artikel ‘Khoresht-e Bademjan’
I enjoyed the wonderful home economics lesson at the end!  Tasty AND thrifty!
John Iwaniszek

  • FX's answer→ Thanks John, yes this way of treating leftovers is really hugely beneficial, it creates ready-made home cooked meal, suppresses waste and makes the road to obesity narrower and more winding!

Artikel ‘Japanese TV behind the scenes’
Fx,this post reminded me to look-up your older(several years ago) fondu,(John and Christine,switzerland) .I now look forward to my next Maine winter fondu. Are there any updates for that beautiful recipe post.
don siranni

  • FX's answer→ Glad you remember that memorable day out in the Diablerets! John and Christine are still well!

Artikel ‘Japanese TV behind the scenes’
Bravo, FX. Your new kitchen is a dream and your devotion to cooking is an inspiration!

smamaf

  • FX's answer→ Well thanks! After such a long cooking session my kitchen becomes a nightmare to clean up...

Artikel ‘Potato Chips Night Shift’
Hello I adore your blog. I’ve actually just started one of my own, studied a lot from this site. Thank you

biortnito

  • FX's answer→ Thanks for your endorsement!

Artikel ‘Japanese TV behind the scenes’
Wow I am amazed by your lighting equipment! I only start to understand how you can make so beautiful pictures!
Dilcroc

  • FX's answer→ Thanks but most of what you see on these pictures here belong to the Japanese TV production company. I got even bigger lights!

Artikel ‘FXcuisine on Japanese TV’
Haha! So happy for you - this is what you deserve and more! Your blog is one of the few that make me chuckle and laugh out loud with its authentic and down-to-earth humour. Hope you become more and more well known in this world that needs more authenticity and infectious passion.
Jy

  • FX's answer→ Thanks! Yes life is nicer when we find the funny side of everything, isnt'it?

Artikel ‘FXcuisine on Japanese TV’
That's so cool! However, Japanese TV is really really CRAZY and so unusual to what we're use to! That a big part of the fun as well though!
Tarra

  • FX's answer→ Indeed I could not believe the voice-over, actually it's the same lady you see in the video but she places her voice 1 or 2 octave higher than natural when recording the comments. In the car when I spoke the Japanese in the back made all sort of phatic sounds, usual in Japanese, like eeeeeeehh. This sounds very funny to us!

Artikel ‘FXcuisine on Japanese TV’
Amazing!

I think I was as delighted as the Japanese journalist ohing and ahing... as I got a rare glimpse of the rest of your house and your impressive gear! What a treat!
And thanks for choosing Malakoffs (the real ones - not the beignets de Vinzel that are sometimes mistaken as such - although they too are delicious) to showcase your love of cheese and a decadent recipe that our Scottish cousins would feel right at home with :)
timtom

  • FX's answer→ Thanks for visiting! Yes I think our own deep-fried monstrosities might appeal for those on the Scottish Diet and quite possibly are tastier than their deep-fried hamburgers...

Artikel ‘FXcuisine on Japanese TV’
Hi Francois,

The Japanese viewers probably saw the same enthusiasm and passion for food (or cheese in this case), that attracts so many of us. Congratulations on being recognized cross borders!
BK

  • FX's answer→ Ah yes I think they were quite happy with their Swiss expedition ... Thanks a lot for you support!

Artikel ‘FXcuisine on Japanese TV’
Great to see you are back. Have always enjoyed your work. This new episode is wonderful!
Stanley Blaugrund

  • FX's answer→ Thanks for visiting again!

Artikel ‘FXcuisine on Japanese TV’
Francois-san,  what a delightful video. Congratulations on acquiring a Japanese fan club.  One doesn't need to speak Japanese to appreciate this video- the images of your fans' joy (not to mention the sensuality of the images of all that delicious cheese…) makes for entertaining viewing!  I am so envious of your in-house cooking facilities ^_^    mercy beaucoup!
Bruce

  • FX's answer→ Thanks a lot Bruce! I think tha too have a real Japanese fan base I would need to translate my articles into Japanese...

Artikel ‘FXcuisine on Japanese TV’
Good to hear from you again. It has been quite a while.

Looking forward to more.....please

Cheers,

Peter
Peter Durand

  • FX's answer→ Thanks Peter, more is indeed on the way

Artikel ‘FXcuisine on Japanese TV’
Francois,
for a translation of the Japanese spoken in this video, I guess you can get some help from within the big Y-shaped building in Vevey on Lake Geneva.
Regards
Axel

  • FX's answer→ Ah yes but there are fortunately Japanese readers of le blog de céans without having to go to Nestlé (hardly a foodie company is it?)

Artikel ‘FXcuisine on Japanese TV’
Hello Francois,
so nice to see this video made for a Japanese public.
I might even think that there could be some interest in the USA, doing a video with one of the famous TV chefs.
The challenge that I see is the temperature of the gooey melting core of the mini cheese slab and sensitivity of the tongue and inner cheek of the person trying to enjoy it. In a fondue or raclette you know what is coming, but biting into the Malakoff brings an unknown temperature, which you may not expect. That requires some superb timing.
That it will taste extraordinarily well goes without saying.
Regards from Florida
Axel

  • FX's answer→ Good idea! Which US TV chefs do this type of foreign reporting?

Artikel ‘FXcuisine on Japanese TV’
Ah, Franswa-san, they did reveal your age! Hehe.

I don't speak Japanese but it's really exciting to watch the program. The picture, setting and facial expression speak for themselves.
It's good to have back regular dose of FXCuisine goodness. Keep it up!


Hazri

  • FX's answer→ Hazri-san, have you considered that maybe I lied on the application form and used flour to lighten my hair color, so that I may appear older and therefore more respectable to Japanese foodies?

Artikel ‘FXcuisine on Japanese TV’
Hey Francois, so happy to see that you're back to blogging. I have enjoyed many hours reading your articles and looking at your fantastic pictures.
Cam

  • FX's answer→ Thanks Cam, lots of new articles are in preparation!

Artikel ‘FXcuisine on Japanese TV’
Hi François,
That video was such a hoot, lol...I wish I could  understand what everyone was saying but there is no doubt in my mind that it was well received by those who got the chance to watch the process of making the cheese and the oooooos and aaaahhhhs over the baguettes and the tempura. I did understand the words cheese, cheese, cheese, lol and baking powder, lol...

Your kitchen is magnificent, FX! Truly a work of art for a creative and talented artist:) I imagine those plants in the background are herbs. They really make the kitchen look friendly, yet professional. LOVE that fire breathing oven too, lol...

Thank you so much for sharing, FX, I have a few Asian visitors to my blog. I may just ask around to see if there are any translators amongst them:)

Congratulations François! It really is wonderful to "see" you back...
Louise

  • FX's answer→ Thanks a lot Louise, yes the kitchen took me quite a while to get right and it is not even completely finished yet!

Artikel ‘FXcuisine on Japanese TV’
Great article, beautiful kitchen! But...where's your always-present-in-the-past pink shirt?? I liked it!
Lina

  • FX's answer→ Ah you noticed my pink Thomas Pink shirts...! I have a couple different colors now...

Artikel ‘FXcuisine on Japanese TV’
part 3: Ok, here Fransua will teach us of his most tasty cheese food. Here is flour, eggs, vinegar and so on, baking in 190C oil (looks good), and it's ready! Now testing...it's hot! And tasty too!  This melted cheese is so good! Now to another dish: markofu (?). FX: this dish is known since Napoleon wars. We cut cheese, add wine and honey, fry it in oil... How the taste? Wow, it's good!  FX: here is my small gift fir you. Guy: oh, this real estate guy is amazing! He is really into cheese. This new cheese is tastless, but he become good with aging. Now let's try some cheese too! (man with a plate enters). He got camera there (hahaha). It's tasty (haha).And also sweet (from honey). Cool. I want to eat this forever (hahaha). This guy's face funny (haha). Now markofu (?) recipe (follows).

Hope it helps.
Keroronsk

  • FX's answer→ Thanks a lot! Markofu must be Japanese for Malakoff!

Artikel ‘FXcuisine on Japanese TV’
Great to have you making articles again, FX! Your website has been a favorite of mine for years. It had been years since I visited, because you had taken quite the break! But it is good to be able to once again read such quality articles about delicious food, so thank you! I haven't made many of your dishes, but the parpadelle with meat sauce was killer! Will be making the garlic soup soon. Anyway, thanks again and keep up the good work!
Jeff

  • FX's answer→ Glad that some of my recipe worked for you, Jeff! Thanks for visiting

Artikel ‘FXcuisine on Japanese TV’
Does this mean you are back to blogging?  Or have you been all along and I missed it?
John Iwaniszek

  • FX's answer→ Yes I have been back for a little while now, more articles are ready for publication soon!

Artikel ‘French Medieval Bread Fouées’
Wonderful! Just realised that you are blogging again. Have missed your lovely posts.

Cheers,

Rosa (Rosa's Yummy Yums, now Reveries, Brambles & Scribbles))
Rosa

  • FX's answer→ Thanks Rosa, congratulations on your new blog!

Artikel ‘FXcuisine on Japanese TV’
Hi FX, any chance we could see the footage of your Swiss Food Documentary?
Itchy

  • FX's answer→ Well I hope that sometimes you will - why are you interested?

Artikel ‘FXcuisine on Japanese TV’
I remember the Swiss article very well - not surprised it has been so popular worldwide!
You must be a very energetic and adaptive person to be able to work on such a complex project at such short notice. Whew! And my word, the pictures of the "Swiss Tempura" made my mouth water at 9 AM.
(I am a little afraid to mention...you will probably always be Fekshwin to me now.)
Quinn

  • FX's answer→ As it does make my own mouth water too! Yes being responsive, understanding of the specific needs, flexible, etc... all help when dealing with television. Mr Fekshwin

Artikel ‘FXcuisine on Japanese TV’
What a grand time shooting this show must have been, François!  Congrats on a great job.  Also, your new kitchen is absolutely beautiful.
Chris

  • FX's answer→ Thanks Chris, yes it was good fun I guess, but 15 hours a day for 3 complete shooting days!

Artikel ‘Frying Eggplants like a Persian Mama’
I don't cut them in any special way. My husband tends to like better with lesser skin. I confess, I don't mind it. The tricks that I use are only the dry knife to prevent the eggplants from changing colour and I check the eggplant's "bellybutton" ... elongated means more seeds (female eggplants, as I heard them being called) and very round navels means fewer seeds, or a male eggplant. I hardly ever get a big variety of them here in South Brazil, so the navels tell me which to buy. That's all I really do.
Bi

  • FX's answer→ Bianca, this is a very good tip to check for the belly button, I will start doing that from today on!

Artikel ‘French Medieval Bread Fouées’
Looks delicious!

Great to see the page (and you) back in action - you have been greatly missed! Thank you for many an inspiration through the years - believe me when I tell you, it is much needed in Denmark, considering our "cuisine".

Kind regards from Christian


Christian Elling

  • FX's answer→ Thanks for your kind words Christian, I hear you have some really great chefs in Denmark! And lots of other cool things including fantastic TV fiction

Artikel ‘Georgian Chicken Walnut Satsivi’
I will give this a go this weekend.

And by the way, the classic, one-for-the-history-books-line: "Chicken to sink, sink to towel, towel to hand, hand to dessert, dessert to guests, guest to hospital - cook on the hook - game over" :)
Rajesh Rao

  • FX's answer→ Thanks and good luck!





Montgomery's Cheddar
«If there were such a thing as cheese porn, this would be it.»
Snookums


Subscribe and you'll never miss an article:
or RSS.







Sponsored links: DHTML Menu By Milonic JavaScript