I've only had it once, at a restaurant a year or two ago. I was really looking
forward to it but disappointed when I found that the shell was bread-like rather
than puff pastry. I'm sure it would have been better with puff pastry. Why mess
with a classic?

"DavidW" wrote:
>
>I've only had it once, at a restaurant a year or two ago. I was really looking
>forward to it but disappointed when I found that the shell was bread-like rather
>than puff pastry. I'm sure it would have been better with puff pastry. Why mess
>with a classic?

I'd not order such a dish first time at a restaurant... I'd eat at a
restaurant several times so I could observe their preparations before
ordering anything out of the ordinary. I always observe other
tables before ordering anything... observing the presentations gives
me a good idea of what to expect... I especially take note
of how their bar beverages are served. Sometimes what I've observed
caused me to get up and depart... there have been times I felt it was
wiser to pick up somehing at a known deli on the way home. When
trying out a new restaurant I order something very basic, I can tell a
lot from their soup du jour or their salad about the quality of their
entrees. But mostly I know from their 2ni if I'll want to order
dinner.

On 2014-10-16 21:10, DavidW wrote:
> I've only had it once, at a restaurant a year or two ago. I was really looking
> forward to it but disappointed when I found that the shell was bread-like rather
> than puff pastry. I'm sure it would have been better with puff pastry. Why mess
> with a classic?
>

It is good with puff pastry. If you had it in a restaurant and the
pastry was that bad you should have complained.

On 2014-10-17 01:10:40 +0000, DavidW said:

> I've only had it once, at a restaurant a year or two ago. I was really
> looking forward to it but disappointed when I found that the shell was
> bread-like rather than puff pastry. I'm sure it would have been better
> with puff pastry. Why mess with a classic?

That's really really sad. I wish I had never read about this - I'm
imagining something like one of those bread bowls like you'd get soup
in at a TGI Benne****erbee's but with a tenderloin in it.

"DavidW" > wrote in message
...
> I've only had it once, at a restaurant a year or two ago. I was really
> looking forward to it but disappointed when I found that the shell was
> bread-like rather than puff pastry. I'm sure it would have been better
> with puff pastry. Why mess with a classic?
>
>

I have only made it with puff pastry - why is that so difficult?

This looks like the horrific abomination you experienced. Sauce looks
feeble too.

http://www.artisanbreadinfive.com/20...oeuf-en-croute

Dave Smith wrote:
> On 2014-10-16 21:10, DavidW wrote:
>> I've only had it once, at a restaurant a year or two ago. I was
>> really looking forward to it but disappointed when I found that the
>> shell was bread-like rather than puff pastry. I'm sure it would have
>> been better with puff pastry. Why mess with a classic?
>>
>
> It is good with puff pastry. If you had it in a restaurant and the
> pastry was that bad you should have complained.

It wasn't that the pastry was bad. It wasn't pastry at all - by design.

Pico Rico wrote:
> "DavidW" > wrote in message
> ...
>> I've only had it once, at a restaurant a year or two ago. I was
>> really looking forward to it but disappointed when I found that the
>> shell was bread-like rather than puff pastry. I'm sure it would have
>> been better with puff pastry. Why mess with a classic?
>>
>
> I have only made it with puff pastry - why is that so difficult?

I don't know if it was difficult or they just chose to cook their own variation.
Puff pastry is time consuming, though, so they might have used a simpler dough
for cost reasons.

Brooklyn1 wrote:
> "DavidW" wrote:
>>
>> I've only had it once, at a restaurant a year or two ago. I was
>> really looking forward to it but disappointed when I found that the
>> shell was bread-like rather than puff pastry. I'm sure it would have
>> been better with puff pastry. Why mess with a classic?
>
> I'd not order such a dish first time at a restaurant...

It was a one-time visit, so I ordered what appealed to me the most. What else
can you do for a one-off meal?

> I'd eat at a
> restaurant several times so I could observe their preparations before
> ordering anything out of the ordinary. I always observe other
> tables before ordering anything... observing the presentations gives
> me a good idea of what to expect... I especially take note
> of how their bar beverages are served. Sometimes what I've observed
> caused me to get up and depart... there have been times I felt it was
> wiser to pick up somehing at a known deli on the way home. When
> trying out a new restaurant I order something very basic, I can tell a
> lot from their soup du jour or their salad about the quality of their
> entrees. But mostly I know from their 2ni if I'll want to order
> dinner.

It is a popular, well-known and well-rated restaurant. Pink (the singer) is
among those who (figuratively) sings its praises and eats there regularly when
in town.

"DavidW" > wrote in message
...
> Pico Rico wrote:
>> "DavidW" > wrote in message
>> ...
>>> I've only had it once, at a restaurant a year or two ago. I was
>>> really looking forward to it but disappointed when I found that the
>>> shell was bread-like rather than puff pastry. I'm sure it would have
>>> been better with puff pastry. Why mess with a classic?
>>>
>>
>> I have only made it with puff pastry - why is that so difficult?
>
> I don't know if it was difficult or they just chose to cook their own
> variation. Puff pastry is time consuming, though, so they might have used
> a simpler dough for cost reasons.


Brioche is a common sub.




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Paul M. Cook wrote:
> "DavidW" > wrote in message
> ...
>> Pico Rico wrote:
>>> "DavidW" > wrote in message
>>> ...
>>>> I've only had it once, at a restaurant a year or two ago. I was
>>>> really looking forward to it but disappointed when I found that the
>>>> shell was bread-like rather than puff pastry. I'm sure it would
>>>> have been better with puff pastry. Why mess with a classic?
>>>>
>>>
>>> I have only made it with puff pastry - why is that so difficult?
>>
>> I don't know if it was difficult or they just chose to cook their own
>> variation. Puff pastry is time consuming, though, so they might have
>> used a simpler dough for cost reasons.
>
>
> Brioche is a common sub.

Maybe that was it.

"DavidW" > wrote in message
...
> I've only had it once, at a restaurant a year or two ago. I was really
> looking forward to it but disappointed when I found that the shell was
> bread-like rather than puff pastry. I'm sure it would have been better
> with puff pastry. Why mess with a classic?

That's weird. I just remember my BIL ordering it. I warned him that he
wouldn't like it. He didn't. My in-laws don't usually like really fancy
stuff.

"DavidW" > wrote in message
...
> Brooklyn1 wrote:
>> "DavidW" wrote:
>>>
>>> I've only had it once, at a restaurant a year or two ago. I was
>>> really looking forward to it but disappointed when I found that the
>>> shell was bread-like rather than puff pastry. I'm sure it would have
>>> been better with puff pastry. Why mess with a classic?
>>
>> I'd not order such a dish first time at a restaurant...
>
> It was a one-time visit, so I ordered what appealed to me the most. What
> else can you do for a one-off meal?
>
>> I'd eat at a
>> restaurant several times so I could observe their preparations before
>> ordering anything out of the ordinary. I always observe other
>> tables before ordering anything... observing the presentations gives
>> me a good idea of what to expect... I especially take note
>> of how their bar beverages are served. Sometimes what I've observed
>> caused me to get up and depart... there have been times I felt it was
>> wiser to pick up somehing at a known deli on the way home. When
>> trying out a new restaurant I order something very basic, I can tell a
>> lot from their soup du jour or their salad about the quality of their
>> entrees. But mostly I know from their 2ni if I'll want to order
>> dinner.
>
> It is a popular, well-known and well-rated restaurant. Pink (the singer)
> is among those who (figuratively) sings its praises and eats there
> regularly when in town.

Now I am curious. Do they have an online menu?

"Oregonian Haruspex" > wrote in message
...
> On 2014-10-17 01:10:40 +0000, DavidW said:
>
>> I've only had it once, at a restaurant a year or two ago. I was really
>> looking forward to it but disappointed when I found that the shell was
>> bread-like rather than puff pastry. I'm sure it would have been better
>> with puff pastry. Why mess with a classic?
>
> That's really really sad. I wish I had never read about this - I'm
> imagining something like one of those bread bowls like you'd get soup in
> at a TGI Benne****erbee's but with a tenderloin in it.

OMG! Those bread bowls are the worst! Where my mom lives, they serve chili
in a bread bowl. Why? I do know a lot of people who think they are really
"neat", my mom being one of them. I am not in that camp.

"DavidW" > wrote in message
...
> Pico Rico wrote:
>> "DavidW" > wrote in message
>> ...
>>> I've only had it once, at a restaurant a year or two ago. I was
>>> really looking forward to it but disappointed when I found that the
>>> shell was bread-like rather than puff pastry. I'm sure it would have
>>> been better with puff pastry. Why mess with a classic?
>>>
>>
>> I have only made it with puff pastry - why is that so difficult?
>
> I don't know if it was difficult or they just chose to cook their own
> variation. Puff pastry is time consuming, though, so they might have used
> a simpler dough for cost reasons.
>
>

it is not time consuming to BUY the puff pastry.

On 2014-10-17, > wrote:

> Her trick was using short crust pastry for the base and puff on top,

Bingo.

I recently came across a recipe for Beef Wellington in a back issue of
Fine Cooking magazine, which is famous for always including one
detailed all inclusive classic recipe. I was aware of the puff pastry
and the duxelles, but had never heard of wrapping the meat in crépes
to help absorb the beef juices and so avoid making the puff pastry
soggy. According to wiki, some recipes --apparently not all-- include
crépes as an ingredient. Regardless, it was too involved for me, so
I've not made Beef Wellington.

nb

> wrote in message
...
> On 17 Oct 2014 15:13:40 GMT, notbob > wrote:
>
>>On 2014-10-17, > wrote:
>>
>>> Her trick was using short crust pastry for the base and puff on top,
>>
>>Bingo.
>>
>>I recently came across a recipe for Beef Wellington in a back issue of
>>Fine Cooking magazine, which is famous for always including one
>>detailed all inclusive classic recipe. I was aware of the puff pastry
>>and the duxelles, but had never heard of wrapping the meat in crépes
>>to help absorb the beef juices and so avoid making the puff pastry
>>soggy. According to wiki, some recipes --apparently not all-- include
>>crépes as an ingredient. Regardless, it was too involved for me, so
>>I've not made Beef Wellington.
>>
>>nb
>
> It's not really involved. You need a good tenderloin or two, you do
> need to make the duxelle to paint the meat, but then there's just the
> pastry to make, or buy, your choice. It's somehow a nice dramatic
> dish and quite fun to make and serve.
>
> I have never heard of using crepes, nor would I like them there!

I would think they would "blend in" and if they kept the puff pastry from
becoming soggy it might we a nice trick.

On 2014-10-17, > wrote:

> pastry to make, or buy, your choice. It's somehow a nice dramatic
> dish and quite fun to make and serve.

I've made a baked Alaska. Actually, pretty easy, but I had a helper
(we used no power appliances) and an audience (cooking school) to help
eat/critique the dish. I'm not wading thru an entire BW effort jes to
impress myself.

> I have never heard of using crepes.....

Until now.

nb

"notbob" > wrote in message
...
> On 2014-10-17, > wrote:
>
>> pastry to make, or buy, your choice. It's somehow a nice dramatic
>> dish and quite fun to make and serve.
>
> I've made a baked Alaska. Actually, pretty easy, but I had a helper
> (we used no power appliances) and an audience (cooking school) to help
> eat/critique the dish. I'm not wading thru an entire BW effort jes to
> impress myself.
>
>> I have never heard of using crepes.....
>
> Until now.

Baked Alaska!! That is a blast from the past) I used to make that
often)

--
http://www.helpforheroes.org.uk/shop/

On Fri, 17 Oct 2014 17:25:30 +0100, "Ophelia"
> wrote:

> Baked Alaska!! That is a blast from the past) I used to make that
> often)

I've only seen Baked Alaska in pictures. Don't recall ever seeing it
on a restaurant menu (if it was at the same time as the souffle era,
then I know I always ordered a souffle) and was never interested
enough to make it at home.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Fri, 17 Oct 2014 17:25:30 +0100, "Ophelia"
> > wrote:
>
>> Baked Alaska!! That is a blast from the past) I used to make that
>> often)
>
> I've only seen Baked Alaska in pictures. Don't recall ever seeing it
> on a restaurant menu (if it was at the same time as the souffle era,
> then I know I always ordered a souffle) and was never interested
> enough to make it at home.

We loved it I might make it again when the kids are home. Too much for
just the two of us.


--
http://www.helpforheroes.org.uk/shop/

On Thursday, October 16, 2014 8:10:40 PM UTC-5, DavidW wrote:
> I've only had it once, at a restaurant a year or two ago. I was really looking
>
> forward to it but disappointed when I found that the shell was bread-like rather
>
> than puff pastry. I'm sure it would have been better with puff pastry. Why mess
>
> with a classic?

Have only had it with a puff pastry, but who knows how it can be served. I was recently in France, the big thing I noticed was serving food Deconstructed. I had Beef wellington Deconstructed , which basically meeant it was all mixed up in a mess. Lasagna deconscructed, instead of layers, all mixed up. I was less than thrilled.

In article >,
says...

> I've only seen Baked Alaska in pictures. Don't recall ever seeing it
> on a restaurant menu (if it was at the same time as the souffle era,
> then I know I always ordered a souffle) and was never interested
> enough to make it at home.

It's a rare restaurant that can serve a perfect souffle. I've never
seen baked alaska on a restaurant menu, probably for the same reason...
Timing is crucial and they have to be served the instant they come out
of the oven... no waiting round.

IME both are far better cooked at home.


Janet UK

On 2014-10-17 11:13 AM, notbob wrote:
> On 2014-10-17, > wrote:
>
>> Her trick was using short crust pastry for the base and puff on top,
>
> Bingo.
>
> I recently came across a recipe for Beef Wellington in a back issue of
> Fine Cooking magazine, which is famous for always including one
> detailed all inclusive classic recipe. I was aware of the puff pastry
> and the duxelles, but had never heard of wrapping the meat in crépes
> to help absorb the beef juices and so avoid making the puff pastry
> soggy. According to wiki, some recipes --apparently not all-- include
> crépes as an ingredient. Regardless, it was too involved for me, so
> I've not made Beef Wellington.
>

That is curious. I had looked at Beef Wellington recipes and never
noticed the crepes. I have made Boeuf en Croute several times. That is
basically serving size Beef Wellington. No crepes. So I Googled "Beef
Wellington crepes" and the first few recipes did indeed call for thin
crepes. When I Googled just "Beef Wellington" the recipes that came up
had no crepes.

On 2014-10-17 11:23 AM, wrote:

> It's not really involved. You need a good tenderloin or two, you do
> need to make the duxelle to paint the meat, but then there's just the
> pastry to make, or buy, your choice. It's somehow a nice dramatic
> dish and quite fun to make and serve.
>
Having made it a few times, or the smaller, individual sized Boeuf en
Croute, I would say that there is a lot involved. If you were in a
professional French restaurant and had the ingredients on hand it would
be a lot easier, but when I made it I had to make the duxelle, the liver
pate, the browning sauce and the puff pastry.



> I have never heard of using crepes, nor would I like them there!

I see no need. There is no more moisture released from the cooking than
there is when you cook a meat pie.

On 2014-10-17 1:40 PM, wrote:

>> Have only had it with a puff pastry, but who knows how it can be served. I was recently in France, the big thing I noticed was serving food Deconstructed. I had Beef wellington Deconstructed , which basically meeant it was all mixed up in a mess. Lasagna deconscructed, instead of layers, all mixed up. I was less than thrilled.
>
> Wow that worse than Shepherds Pie made with beef !

What's wrong with Shepherds Pie made with beef? That is the way the the
English side of my family made it and the way the Irish/Scottish/German
side of the family cooked it.



> Mind, the French
> never did take much to the Duke of Wellington

They are not famous for their sense of humour.

On 2014-10-17, Dave Smith > wrote:

> On 2014-10-17 11:23 AM, wrote:

>> I have never heard of using crepes, nor would I like them there!

> I see no need.

Whether neeeded or not, some versions do, in fact, use crépes. I
finally found the Fine Cooking recipe, including a handy video:

<http://www.finecooking.com/videos/how-to-make-classic-beef-wellington.aspx>

<http://www.finecooking.com/recipes/classic-beef-wellington.aspx>

Yer right. Doesn't look too difficult. Now, if only I had a big heap
o' jingles to buy that hunka hunka bleed'n beef.

nb

"notbob" > wrote in message
...
> On 2014-10-17, Dave Smith > wrote:
>
>> On 2014-10-17 11:23 AM, wrote:
>
>>> I have never heard of using crepes, nor would I like them there!
>
>> I see no need.
>
> Whether neeeded or not, some versions do, in fact, use crépes. I
> finally found the Fine Cooking recipe, including a handy video:
>
> <http://www.finecooking.com/videos/how-to-make-classic-beef-wellington.aspx>
>
> <http://www.finecooking.com/recipes/classic-beef-wellington.aspx>
>
> Yer right. Doesn't look too difficult. Now, if only I had a big heap
> o' jingles to buy that hunka hunka bleed'n beef.
>
> nb

you can make a "mini" - just make it with a single, thick, filet inside.

On 17/10/2014 9:13 AM, notbob wrote:
> On 2014-10-17, > wrote:
>
>> Her trick was using short crust pastry for the base and puff on top,
>
> Bingo.
>
> I recently came across a recipe for Beef Wellington in a back issue of
> Fine Cooking magazine, which is famous for always including one
> detailed all inclusive classic recipe. I was aware of the puff pastry
> and the duxelles, but had never heard of wrapping the meat in crépes
> to help absorb the beef juices and so avoid making the puff pastry
> soggy. According to wiki, some recipes --apparently not all-- include
> crépes as an ingredient. Regardless, it was too involved for me, so
> I've not made Beef Wellington.
>
> nb
>
Many years ago I tried putting a thin layer of toast under the fillet to
absorb the juices. It worked and blended in nicely.
Graham

On 17/10/2014 9:23 AM, wrote:
> On 17 Oct 2014 15:13:40 GMT, notbob > wrote:
>
>> On 2014-10-17, > wrote:
>>
>>> Her trick was using short crust pastry for the base and puff on top,
>>
>> Bingo.
>>
>> I recently came across a recipe for Beef Wellington in a back issue of
>> Fine Cooking magazine, which is famous for always including one
>> detailed all inclusive classic recipe. I was aware of the puff pastry
>> and the duxelles, but had never heard of wrapping the meat in crépes
>> to help absorb the beef juices and so avoid making the puff pastry
>> soggy. According to wiki, some recipes --apparently not all-- include
>> crépes as an ingredient. Regardless, it was too involved for me, so
>> I've not made Beef Wellington.
>>
>> nb
>
> It's not really involved. You need a good tenderloin or two, you do
> need to make the duxelle to paint the meat, but then there's just the
> pastry to make, or buy, your choice. It's somehow a nice dramatic
> dish and quite fun to make and serve.
>
> I have never heard of using crepes, nor would I like them there!
>
I made a meatloaf version once - very economical!! It was great! I just
moulded the minced beef, the lowest fat content I could find, and
roasted it to remove the excess fat and making sure it was cooked
through before wrapping it. It was a family meal *not* for a dinner party.
Graham

DavidW > wrote:

> I've only had it once, at a restaurant a year or two ago. I was really looking
> forward to it but disappointed when I found that the shell was bread-like
> rather than puff pastry. I'm sure it would have been better with puff
> pastry. Why mess with a classic?

As far as I am concerned, the "classic" is not really worth messing with
in any sense of the word. I said it once or twice and I will say it
again: Of all the famous recipes, Beef Wellington is one of the most
overrated. Roasting or browning a solid piece of meat and then steaming
it (which is what happens once you enclose it in a pastry shell and
continue to cook) does nothing for its flavour, except for dumbing it
down. The pastry adds its own bland-down effect and the optional
addition of foie gras is designed more to impress the guest than to
improve the dish. It's not accidental that most pie-type meat dishes
call for *minced* meat - it somehow blends in and contributes to the
making of a harmonious whole, rather than to a combination of basically
unrelated ingredients. But that's just MHO and it doesn't mean I
wouldn't be able to enjoy the dish - just not on the same level as a
really well-composed one.

"A few years ago it was considered chic to serve Beef
Wellington; fortunately, like Napoleon, it met its Waterloo."
-- Rene Veaux, Lasserre restaurant, Paris

Victor

On Fri, 17 Oct 2014 23:19:43 +0200, (Victor Sack)
wrote:

>DavidW > wrote:
>
>> I've only had it once, at a restaurant a year or two ago. I was really looking
>> forward to it but disappointed when I found that the shell was bread-like
>> rather than puff pastry. I'm sure it would have been better with puff
>> pastry. Why mess with a classic?
>
>As far as I am concerned, the "classic" is not really worth messing with
>in any sense of the word. I said it once or twice and I will say it
>again: Of all the famous recipes, Beef Wellington is one of the most
>overrated. Roasting or browning a solid piece of meat and then steaming
>it (which is what happens once you enclose it in a pastry shell and
>continue to cook) does nothing for its flavour, except for dumbing it
>down. The pastry adds its own bland-down effect and the optional
>addition of foie gras is designed more to impress the guest than to
>improve the dish. It's not accidental that most pie-type meat dishes
>call for *minced* meat - it somehow blends in and contributes to the
>making of a harmonious whole, rather than to a combination of basically
>unrelated ingredients. But that's just MHO and it doesn't mean I
>wouldn't be able to enjoy the dish - just not on the same level as a
>really well-composed one.
>
> "A few years ago it was considered chic to serve Beef
> Wellington; fortunately, like Napoleon, it met its Waterloo."
> -- Rene Veaux, Lasserre restaurant, Paris
>
>Victor

Here Victor is correct... high price of restaurant entrees has
absolutely no bearing on value. Beef Wellington is one of those
dishes that has less worth than a basic beef pot pie, only
"Wellington" sounds impressive.

On 2014-10-17 5:19 PM, Victor Sack wrote:

>
> As far as I am concerned, the "classic" is not really worth messing with
> in any sense of the word. I said it once or twice and I will say it
> again: Of all the famous recipes, Beef Wellington is one of the most
> overrated. Roasting or browning a solid piece of meat and then steaming
> it (which is what happens once you enclose it in a pastry shell and
> continue to cook) does nothing for its flavour, except for dumbing it
> down. The pastry adds its own bland-down effect and the optional
> addition of foie gras is designed more to impress the guest than to
> improve the dish.


I have never had it in a restaurant or at someone else's home. I have
only had boeuf en croute at home and cooked it myself. The first time I
made it I kept muttering to myself that it had better be good, because
it was a lot of work. I had to make the pastry, the duxelle, the pate,
the browning sauce etc. And... it was good. It looked good and it
tasted good, and our guests were impressed. The second time I was better
prepared and bought some of the ingredients.




> It's not accidental that most pie-type meat dishes
> call for *minced* meat - it somehow blends in and contributes to the
> making of a harmonious whole, rather than to a combination of basically
> unrelated ingredients. But that's just MHO and it doesn't mean I
> wouldn't be able to enjoy the dish - just not on the same level as a
> really well-composed one.

I don't disagree that there are some great meat pies made with ground
meat. Tourtiere is made with ground meat. The church lady meat pies are
made with ground meat. My wife makes and incredible steak and mushroom
pie with chunks of sirloin.

IMO, the only drawback to a Beef Wellington is the work and the expense
of the other ingredients. Personally, I would rather had a filet steak
with some salt and coarsely ground pepper rubbed into it and then slap
in on a hot pan to sear the outsides and serve it while it is still raw
in the middle.

>
> "A few years ago it was considered chic to serve Beef
> Wellington; fortunately, like Napoleon, it met its Waterloo."
> -- Rene Veaux, Lasserre restaurant, Paris

"DavidW" > wrote in message
...
> Pico Rico wrote:
>> "DavidW" > wrote in message
>>> Pico Rico wrote:
>>>> "DavidW" > wrote in message
>>>>> I've only had it once, at a restaurant a year or two ago. I was
>>>>> really looking forward to it but disappointed when I found that the
>>>>> shell was bread-like rather than puff pastry. I'm sure it would
>>>>> have been better with puff pastry. Why mess with a classic?
>>>>
>>>> I have only made it with puff pastry - why is that so difficult?
>>>
>>> I don't know if it was difficult or they just chose to cook their own
>>> variation. Puff pastry is time consuming, though, so they might have
>>> used a simpler dough for cost reasons.
>>
>> it is not time consuming to BUY the puff pastry.
>
> I would be surprised, and disappointed as a diner, if a good restaurant
> did
> that. Even on reality cooking shows contestants get marked down and lashed
> by
> the judges for using store-bought pastry.
>

perhaps, but they surely would get marked down even more if they used some
sort of bread dough.

On 2014-10-17 6:30 PM, DavidW wrote:
> Pico Rico wrote:
>> "DavidW" > wrote in message
>>> Pico Rico wrote:
>>>> "DavidW" > wrote in message
>>>>> I've only had it once, at a restaurant a year or two ago. I was
>>>>> really looking forward to it but disappointed when I found that the
>>>>> shell was bread-like rather than puff pastry. I'm sure it would
>>>>> have been better with puff pastry. Why mess with a classic?
>>>>
>>>> I have only made it with puff pastry - why is that so difficult?
>>>
>>> I don't know if it was difficult or they just chose to cook their own
>>> variation. Puff pastry is time consuming, though, so they might have
>>> used a simpler dough for cost reasons.
>>
>> it is not time consuming to BUY the puff pastry.
>
> I would be surprised, and disappointed as a diner, if a good restaurant did
> that. Even on reality cooking shows contestants get marked down and lashed by
> the judges for using store-bought pastry.
>



Pshaw. First of all, there is no reality to those "reality" shows. Other
FN chefs suggest that you buy puff pastry. It is a lot of expense and a
lot of work to make it yourself.

I may be one of the few people who finds it easy to make regular pie
dough, but pie dough IMO is easy. Puff pastry is a lot of work.

Julie Bove wrote:
> "DavidW" > wrote in message
>> It is a popular, well-known and well-rated restaurant. Pink (the
>> singer) is among those who (figuratively) sings its praises and eats
>> there regularly when in town.
>
> Now I am curious. Do they have an online menu?

http://theeuropean.com.au/dinner.html

It looks different now. I don't remember the air-dried part, or the potatoes
etc., and it wasn't for two when I had it.

Pico Rico wrote:
> "DavidW" > wrote in message
>> Pico Rico wrote:
>>> "DavidW" > wrote in message
>>>> I've only had it once, at a restaurant a year or two ago. I was
>>>> really looking forward to it but disappointed when I found that the
>>>> shell was bread-like rather than puff pastry. I'm sure it would
>>>> have been better with puff pastry. Why mess with a classic?
>>>
>>> I have only made it with puff pastry - why is that so difficult?
>>
>> I don't know if it was difficult or they just chose to cook their own
>> variation. Puff pastry is time consuming, though, so they might have
>> used a simpler dough for cost reasons.
>
> it is not time consuming to BUY the puff pastry.

I would be surprised, and disappointed as a diner, if a good restaurant did
that. Even on reality cooking shows contestants get marked down and lashed by
the judges for using store-bought pastry.

"Dave Smith" > wrote in message
...
> On 2014-10-17 6:30 PM, DavidW wrote:
>> Pico Rico wrote:
>>> "DavidW" > wrote in message
>>>> Pico Rico wrote:
>>>>> "DavidW" > wrote in message
>>>>>> I've only had it once, at a restaurant a year or two ago. I was
>>>>>> really looking forward to it but disappointed when I found that the
>>>>>> shell was bread-like rather than puff pastry. I'm sure it would
>>>>>> have been better with puff pastry. Why mess with a classic?
>>>>>
>>>>> I have only made it with puff pastry - why is that so difficult?
>>>>
>>>> I don't know if it was difficult or they just chose to cook their own
>>>> variation. Puff pastry is time consuming, though, so they might have
>>>> used a simpler dough for cost reasons.
>>>
>>> it is not time consuming to BUY the puff pastry.
>>
>> I would be surprised, and disappointed as a diner, if a good restaurant
>> did
>> that. Even on reality cooking shows contestants get marked down and
>> lashed by
>> the judges for using store-bought pastry.
>>
>
>
>
> Pshaw. First of all, there is no reality to those "reality" shows. Other
> FN chefs suggest that you buy puff pastry. It is a lot of expense and a
> lot of work to make it yourself.
>
> I may be one of the few people who finds it easy to make regular pie
> dough, but pie dough IMO is easy. Puff pastry is a lot of work.
>
>

and the home made stuff, if made correctly, will puff more than the store
bought. That is more appropriate for pastries, rather than Wellington.

"sf" > wrote in message
...
> On Fri, 17 Oct 2014 17:25:30 +0100, "Ophelia"
> > wrote:
>
>> Baked Alaska!! That is a blast from the past) I used to make that
>> often)
>
> I've only seen Baked Alaska in pictures. Don't recall ever seeing it
> on a restaurant menu (if it was at the same time as the souffle era,
> then I know I always ordered a souffle) and was never interested
> enough to make it at home.

We had to make it in Home Ec.

Dave Smith wrote:
> On 2014-10-17 6:30 PM, DavidW wrote:
>> Pico Rico wrote:
>>> it is not time consuming to BUY the puff pastry.
>>
>> I would be surprised, and disappointed as a diner, if a good
>> restaurant did that. Even on reality cooking shows contestants get
>> marked down and lashed by the judges for using store-bought pastry.
>
> Pshaw. First of all, there is no reality to those "reality" shows.

I'm sure there's plenty that we don't see, and I've heard some of it, but there
is enough reality. The contestants _are_ cooking those dishes.

> Other FN chefs suggest that you buy puff pastry. It is a lot of
> expense and a lot of work to make it yourself.


I bet they don't buy puff pastry at Noma or The Fat Duck.

On 2014-10-17 19:57, DavidW wrote:

>> Pshaw. First of all, there is no reality to those "reality" shows.
>
> I'm sure there's plenty that we don't see, and I've heard some of it, but there
> is enough reality. The contestants _are_ cooking those dishes.

No. We don't see it. We hear it... like the chefs who are competing in
memory of a recently deceased family member or a
child/sister/parent/friend who has just been diagnosed with cancer.


>
>> Other FN chefs suggest that you buy puff pastry. It is a lot of
>> expense and a lot of work to make it yourself.
>
>
> I bet they don't buy puff pastry at Noma or The Fat Duck.

You're talking top of the line restaurants versus a cooking competition
where chef/contestants have a limited amount of time to prepare a pastry
dough that takes close to 2 hours.