Comments on: Project Benedict

By: Fred

Fred — Fri, 15 Jun 2007 17:11:52 +0000

Many thanks for another video, and great save on the hollandaise sauce. I usually resort to that same blender resuscitation on bechamel; works just fine too.

By the way, semolina is a kind of flour made from a particular part of the wheat grain, not corn.

Keep it up!

By: matt

matt — Wed, 06 Jun 2007 17:03:17 +0000

Hey really enjoyed the podcast. The best way to do poached eggs is to put them in cling film and boil them. Perfect poached eggs and no the cling film doesn’t melt surprisingly.

I learnt an amazing shortcut for mayonnaise/ hollandaise from a french chef. Put your eggs on a plate. Stir them with a fork. Then add some of the oil, stir it in fully to the eggs. Once the oil is stirred in you can liberally add more oil and stir with the fork and it won’t matter. This should take you 3 minutes to do. Not sure why this method is not better known.

By: Rune

Rune — Mon, 21 May 2007 21:33:09 +0000

“Wazza’s feeling for dough” - you have outdone yourself this time Waz. Pure gold.

By: Rabban el Diabolo Blanco di Cabrio Bonno

Rabban el Diabolo Blanco di Cabrio Bonno — Sat, 12 May 2007 21:19:54 +0000

Hey guys,great stuff! I’ve just started to get to grips with this wonderful dish though I’ve yet to embark on the mission of home-made muffins.I copied my technique from the web pages of the English kitchen Goddess Delia Smith and enjoyed great success pretty much from the start.having said that the hollandaise was really runny at first,before I whisked up the whites and folded that in,this makes the sauce light and fluffy with the bonus of a stiffer consistencey.
Its good to see people who take food seriously and its great entertainment too!
Viva eggs benny!

By: Helen

Helen — Tue, 17 Apr 2007 21:15:02 +0000

Hi to both of you,

I just love your podcast and hope that you put out another episode soon. I too, hope you can podcast more often. You are both entertaining and informative. I have lived in Germany and of course the pretzel’s there are terrific. That’s the next recipe of yours that I’m going to try. Best of luck…. pleaseeeeeeeeeeeeeeeeee more podcasts :).. Oh, yes.. I wanted to say that your stories about your travels add so much to the podcast and I’d love to hear more. I live in Canada at the moment and I’m moving to Belgium this summer. Can you imagine we had a ton of snow yesterday?? Take care

Helen

By: Allison from TX

Allison from TX — Thu, 12 Apr 2007 06:15:14 +0000

I’ve been watching the show for a while and really enjoy it. I just now made it over to the website. Eggs benedict is one of my favorite breakfast foods, spinach is quite good on them too. I recently tried my hand at making english muffins and had really delicious results from this recipe from the Washington Post:
http://blog.washingtonpost.com/mighty-appetite/2007/03/eureka_homemade_english_muffin.html

By: A. Marko

A. Marko — Mon, 09 Apr 2007 19:37:30 +0000

I love your show. And I sympathize with your muffin making woes. I adore fresh baked bread, but my kitchen is too cold to proof in a reasonable time. A friend told I should create a proofing chamber in my oven. What you do is on the bottom rack in your oven place a 13×9 baking pan. On the middle rack on the oven place your bowl with un-proofed dough, cover with plastic or towel. Boil a kettle of water and pour the boiling water into the 13×9 pan, close the oven door. The steam creates this beautiful environment,warm but not too hot to kill the yeast. I hope you try this because it really has cut down the proofing time in my kitchen. Good luck, and I will be looking forward to new podcasts. PS. if you ever come to Philadelphia, PA I’d be happy to show you all the cool foodie spots!

By: chris and shell

chris and shell — Sat, 07 Apr 2007 21:47:43 +0000

heya waz and len! we loved the bickering benedicts. shell says that your muffins would get bigger if you let the yeast set and if you boiled (or scalded) the milk first and then let it cool. also, we are very impressed with the rescued sauce. we miss you, as does the rest of edmonton.

By: Brian in Bett, IA

Brian in Bett, IA — Tue, 27 Mar 2007 21:22:33 +0000

You really need to do this show once a week!

By: cris & rich

cris & rich — Wed, 21 Mar 2007 01:26:38 +0000

Wonderful show! as usual. In Marland I had this with crab cakes instead of ham -it was wonderful! But I do think I’ll try the salmon!

thanks for all the good times

By: trex eden

trex eden — Sat, 17 Mar 2007 15:05:14 +0000

well, the videos you have here are both entertaining and informative.

they are informative in such a way that it teaches cooking idiots like me how to cook in a way that i get to feel what it feels like to really be there. as if i’m the one cooking.

they are also very entertaining because of their uniqueness. unlike those cooking shows i usually see on tv, you videos provide me a glimpse of what cooking is really like. they taught me that cooking is never easy and the results cannot be perfect all the time.

thank you guys!

By: Matt

Matt — Wed, 14 Mar 2007 16:57:40 +0000

I’ve made English Muffins before, and I think you would get more holes if you used a looser dough. The recipe I used, when followed exactly, was too loose to knead by hand, and almost too loose to form into muffins. I had a reasonable number of holes, but I think the most important step for the holes has to be the second rise. Here’s the recipe I used. Can’t wait to try Hollandaise.

English Muffins (Makes 12)

450 g. Bread Flour (3 1/4 C)
2 tsp Yeast
1 1/2 teaspoon salt
1 1/2 teaspoon natural dough improver (I skipped this part)
1 teaspoon sugar
350 mL warm water (About 1.6 C)

Similar techniques as the video, although I had to knead using a spoon.

By: Thaleia

Thaleia — Tue, 13 Mar 2007 22:16:36 +0000

This was fun. I’m a bit concerned that your last egg yolk didn’t get heated at all. Not good for young, old, infirm or pregnant.

Leslie Kenton has a lovely short-cut recipe for Hollandaise which is very similar to Mayonnaise. You basically put everything but the butter in a blender. Wiz it all, and then, while still blending, add the hot melted butter in a thin stream. If you were worried the eggs needed further heating, you could then add this easy emulsion to a double boiler and whisk some more.

Also, I think Delia Smith has the best method for poaching eggs. She does it in a shallow pan on a low simmer with no vinegar and very fresh eggs.

Love your show guys, Cheers.

By: Lesleigh.

Lesleigh. — Tue, 13 Mar 2007 07:41:12 +0000

Great work guys.

A big favourite here….we however opt for bacon…sorry to be boring!

A little dill in hollandaise is also accepted in our house.

Cheers from Willsmere.

By: Arron

Arron — Mon, 12 Mar 2007 06:00:21 +0000

I watched on FoodTV an easy way to make a hollandaise sauce.

What you need:
Couple of eggs (or more as required) heaps of melted butter - about 100g or the half cup you used (pot/microwave to melt).

Method:
Put eggs in small blender, or bowl with whisk. Start beating them while *slowly* adding the melted butter. Then before you get too carried away with adding butter, add some lime or lemon juice.

I makes a really rich sauce but the citrus cuts though it nicely.

I like my eggs benny with crispy bacon, never tried salmon though!

By: wendy

wendy — Mon, 12 Mar 2007 00:28:49 +0000

It is 70 f in Atlanta GA USA and wow this is a great reminder of wonderful dish. I have enjoyed your podcasts ! Now I am inspired to test this out on the family.

By: Kes

Kes — Sun, 11 Mar 2007 08:00:57 +0000

It’s a hot Sydney Sunday. We are both feeling shabby after a feast of 8 hour lamb and too much red wine last night with friends. Trawling around on my laptop, I had the pleasure of finding you two. What a great afternoon I’ve had. You’ve inspired me to go back to my much neglected blog. I admire how you maintain your humour cooking together. We would kill each other. And I had to laugh when Lenny asked Waz to mind the glass bowl, having just watched the shattering pyrex lamb video. Love it and will be back often.

By: Natalie from Montreal

Natalie from Montreal — Sun, 11 Mar 2007 00:25:48 +0000

Great show! Really loved it. Poached eggs are my fav method for eggs, as to me the hardest to master…still trying. Keep up the great work. Nat

By: eric from gardenfork.tv

eric from gardenfork.tv — Sat, 10 Mar 2007 04:11:08 +0000

Good save on the sauce.
I’ve seen this many times in the States with what we call Canadian Bacon, which is round, the perfect size for an english muffin. My sister makes english muffins, it is indeed an involved process, I opt for store bought.

By: Danielle M

Danielle M — Sat, 10 Mar 2007 01:52:27 +0000

Bravo! I’m super proud that you guys were able to save that sauce. Quite a feat! So let’s recap… Waz, your egg was too firm, as was your bagel, er, pretzel (haha) dough. Len, your egg was undercooked in the middle, as was your teacake. I’m seeing a pattern here. Thoroughly enjoyed this one, even though I run screaming at the sight of a cooked egg. My boyfriend will appreciate my newfound knowledge. Oh, and one more thing: can I send you a new toaster? PLEASE?

By: Jacen

Jacen — Fri, 09 Mar 2007 21:07:11 +0000

I never thought a simple brekky dish could bring so many new concepts to the kitchen- a “rammed” half cup of butter (priceless), zombie sauce (back from the dead) and Waz, the cookie-cutter monster! Yummo