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#2014337 Your Daily Sweets: What Are You Making and Baking? (2015)

Posted by RWood on 20 April 2015 - 04:36 PM

So, one of my best friends birthday was Sunday, and I decided to attempt a camera cake for her. She picked up photography as a hobby when she lived in Singapore for something to do (her husband's job took them there).
I made the lens with isomalt, and printed the logos on edible paper. I wanted to add more details, and some things could have been a little better. Just need a few decorating tools that I couldn't get in time.
But, she loved it, and I knew she wouldn't cut it. She's gonna freeze it until her husband gets home next month. I hate to think what it may be like :).
But, the back is complete with a photo she took of her boy Huey

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#2024956 Manitoulin. If I can make it there…

Posted by Kerry Beal on 23 July 2015 - 05:22 AM

The son of one of Kira's sitters is getting married this weekend - so I asked what wedding favours they were having made. She explained they had contacted a few people on the island about it and no one got back to them. So of course you know who's going to volunteer to put them together.


I learned a few things about using a brush for painting which I didn't know before - so a fair number of the bowties are not quite up to snuff - but I suspect I'm my own worst critic. 




Brides under construction.




Couples being assembled for packaging.




60+ packages ready for pickup. 

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#1991981 Falling Back on Island Time

Posted by Anna N on 21 October 2014 - 02:08 PM

So Kerry is the one who has worked almost the whole day in Emerg yet made me a Negroni when she came home to lift my spirits (nothing much ... just a blip in the cycle of life). And she can' t even enjoy one with me since she is still on call. Now that is a good friend.

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#1960267 Steven Shaw

Posted by Mayhaw Man on 10 April 2014 - 04:42 PM

I have spent the majority of my day thinking about Steven and the effects that my friendship with him had on my life. Steven Shaw changed my life. He was one of the most giving people that I have ever encountered and I am blessed to have known him. My sympathies and thoughts go to Ellen and P.J. 


Though I haven't posted here in years, today I will and it's gonna be a long one because eGullet is where I think that this should go. I used to get alot of crap from Steven about starting fights and angry conversations on eGullet just because instead of typing a post about cake or something, I would write a long story with a question attached. Fights ensued. I have to admit, now, that I did kind of enjoy my first shot at being an erudite, albeit electronic, redneck. 


I don't expect a battle from this one. I really miss the opportunity that I will never have again.


A long time ago my wife and my two boys were on their way home from Western N.C. where the boys had been at camp. In New Orleans there was a minor weather event (most of you would call it a hurricane) and driving into it seemed kinda stupid. It was the Fourth of July weekend and she elected to overnight with the boys in Memphis. She called and asked me if I would look up a few spots to eat that were great and not filled with tourists (young people-smart phones did not exist 15 years ago). I started bumping around on the internet, found her a hotel, a good list of dining options and fireworks times. Good dad. 


The source that I ended up using was eGullet. I had never seen a food site or anything close to it. Suddenly, I realized that there were other people, all over the world, who wanted to talk about how to cook, where to eat, what they loved and what they hated. Lord, Thank You, I am home!


A couple of months later, after posting alot, I get a call from this guy in NY that I had enjoyed sparring with. Steven called (remember when people actually talked on phones?) and asked if I would be interested in meeting with his partner, Jason Perlow, who was going to be in New Orleans for a long weekend. I was a bit taken aback, given that I had never met a "virtual friend" in the then new blog universe and kind of mumbled an "ok" thinking that it would just take a few minutes. I was wrong. Way wrong. Turned out that nothing with Jason and his wife Rachel was quick...ever.We spent time doing things in New Orleans and then, at their insistence, took a long day drive through South Louisiana. We made alot of stops that day while traveling and Jason was either on the phone or texting Steven constantly. Though I directed a really bad stop to Poche's meat market (sorry Rachel, I swear that I said "take a right") we ended up becoming fast friends. By the end of the day, I put together what all of the texting was about. Steven and Jason asked me to take over the Louisiana board on eGullet. I was pretty fired up and immediately took the job. Little did I know that this one choice would change my entire life. 


At the time, I was in temporary retirement from running breweries and working a weird job. I was a manager at an incall center and part of that job was spending all day on the net. I spent most of my time doing eGullet stuff instead of work stuff (how much time can you watch  people wearing headsets selling Total Gyms and not try to find something else to do?). A rather overzealous tech person figured this out after awhile (thanks to an article that Todd Price wrote for Gambit about local food blogging-Thanks Todd!) and I got waxed in one fell swoop. 


I wrote a supervisor only email to my eGullet colleagues about the dangers of farting around at work and, not an hour later, Steven called with a job lead for me in New Orleans that involved food and the internet. Bingo! I applied and, thanks to rec from Steven, was immediately hired. While it turned out this was kind of a weird company, I loved everything about it. Hell, they were paying me to do stuff like play on eGullet!


Not long after that event, I had to go to NY for the Fancy Food Show in New York and Steven asked me out to dinner. Of course I said yes. I was thinking Eleven Mad Park or somewhere else pretty swell. I was wrong. He asked me to meet him at Tavern on the Green. What the hell? A tourist trap? I didn't comment and showed up on time. What transpired changed alot of things in my life and it was all thanks to Steven. 


We met at the front door and I was surprised that he had a guest with him. Because of Steven's influence and my gift at using the proper fork for any given course, I ended up with a regular column in a national magazine. The woman that he had brought with him was one of the owners of a niche publication called Chile Pepper magazine and he was setting me up to write pieces about the Deep South for them (Deep South because they weren't interested in just NOLA). He was of the opinion that I should write more and, as opposed to eGullet, actually get paid for it. It was, absolutely, the largest compliment that I have ever been paid. 


Through that one, very bad, dinner I ended up getting all kinds of work in a broad variety of publications. Some paid well, some not, but it sure beat the hell out of arguing about Cake vs. Pie (cake wins, everytime).


Thanks to the ability to travel to NY  over the years I regularly got to do things with Steven and it was always a pleasure as well as an educational experience. 


I'm dragging on, because I can't help myself, but my point is that I have gotten jobs and done things that I NEVER would have been able to do without his interest, friendship and stewardship. I am not in this boat alone. He helped many, many people over the years just because he wanted to and because he could. Most of all, I made friends through this that I will treasure forever. For this I owe him more than could ever be repaid if he had lived to be 100 years old. 


Thanks, Steven. I hope that you have a fast connection and bottomless memory where you are. We all miss you and I think that a number of us are sorry that we never expressed it sooner. 


Rest well, my friend.


Mayhaw Man


p.s.-I also had an editor at eGullet that taught me alot about writing. I wish she had a shot at this drivel that is being driven by sadness, wonder, happiness and Pappy's. Thanks, Mags. You are an awesome force, especially for a Northern type.

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#2020073 Your Daily Sweets: What Are You Making and Baking? (2015)

Posted by Panaderia Canadiense on 09 June 2015 - 01:05 PM

Hah!  Half my photos didn't attach.  So here's some more, including extreme amounts of fun with gumpaste.


Altar bread for the big Easter masses at the Ambato Cathedral - the Bishop asked for my bread specifically, which was tremendously flattering. These loaves are sweet quinua Challah, and they're about 3 lbs each (since there's nothing to indicate scale, I should mention they were baked in 30 cm diameter tall springform pans.)




Tito's 5th Birthday, complete with Spidey.






Layla turned 6 (this is the same girl who wanted mermaids last year)



Fernando turned 40, and proved that sugar figurines are definitely not just for kids!  These are players from his favourite football team, Liga de Quito.





Mother's day brought a tonne of cakes; this pair are representative of the 60 cakes I delivered over a 2-day period.




And finally, Dorian had his first communion.  These are a coconut chiffon cake and a carrot cake, under all that fancy-pants fondant and royal icing work.





Also, last weekend in the town of Cevallos, Panaderia Canadiense took first prize as best booth in the show, which was a sort of best-of the county's produce.  I was invited to attend because I'm part of the value-added chain of producers who use quinua grown there.  The only other participants to win prizes at this show were guinea pigs…..  (And yes, that's me.)


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#2007718 Your Daily Sweets: What Are You Making and Baking? (2015)

Posted by Matthew Kirshner on 19 February 2015 - 02:16 PM

I was trying out this cake design that i have had customers asked about, Rosette Cake:  Chocolate cake, Vanilla buttercream in three different shades of pink.  Not too bad for the first time.  Like my chefs before use to tell me, pratice make you better

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#2021168 Dinner 2015 (Part 3)

Posted by mm84321 on 20 June 2015 - 11:38 PM

A beautiful day with my blossoms




From yesterday: chilled pea soup with mint


Salad Niçoise


Strawberry tarts, lime/vanilla sorbet


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#2013846 Dessert: No wheat, egg, peanut, tree nut, barley, arrowroot

Posted by gfron1 on 16 April 2015 - 11:16 AM

This is why we do what we do. Here's what he got:


It may not look like much, but there are two layers of cake (using Bobs Red Mill GF mix to avoid the arrowroot in my mix), sandwhiching a vanilla panna cotta (you can see it oozed a bit), topped with hot fudge (ganache using Hershey special dark chips which are still way sweet enough for a kid), torched meringue (chickpea broth - very cool stuff although a bit scary to me), and vanilla eggless ice cream using stabilizer to get the texture right.


I asked the boy what he was used to getting and he said he hasn't had a dessert in a restaurant EVER, and at home he only gets fruit, rice pudding and sorbet. I said, "Those aren't really desserts are they?" And he beamed because I understood (in my own personal sugar journey) that those weren't substantive enough to satisfy. He was very happy. Lotta work for $4.95, but very worthwhile to see how happy he is.

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#1995804 Dinner 2014 (Part 6)

Posted by patrickamory on 18 November 2014 - 08:45 AM

Soaked, cooked yellow eye beans with roasted salt pork and uncooked salt pork:




With mixture of onion, garlic, molasses, maple syrup, mustard and bean cooking liquid:




6 hours later, baked beans:



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#1960335 Steven Shaw

Posted by Chris Amirault on 11 April 2014 - 07:16 AM

It was an honor to attend Steven Shaw's memorial service yesterday with Dean McCord, his wife Marcella, Katie Loeb, Sam Kinsey, John Deragon, and Mitch Weinstein. All rooms of both floors of the funeral home we're packed with friends, relatives and others, and dozens of us later attended his graveside service with Ellen, his mom Penny, and his son PJ.
Both were humbling displays of the wide, deep reach of Steven's life. Though my tears dripped steadily all day, I found myself laughing at new stories and nodding at familiar traits; though we were all devastated, we were all grateful to be among the many people whom he engaged, loved, and enlivened.
What an astonishing, and far too brief, life.
You will be missed, Steven, but I join the many others who pledge to remember your zest for a life well lived each time I raise a fork or glass.

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#2020642 Dinner 2015 (Part 3)

Posted by Norm Matthews on 14 June 2015 - 06:02 PM

I saw a recipe for Chile Rellenos Chicken Enchiladas that I thought looked really good but then I thought it would be better with pulled pork instead of shredded chicken. I asked Cassie what she thought about it with Carnitas and she thought it would be better with plain pork in the slow cooker. I decided to put it in the smoker with just salt, pepper and garlic rub instead of anything BBQ tasting. Here is the pulled pork. I'll make the echiladas in a day or two.


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#2019573 Your Daily Sweets: What Are You Making and Baking? (2015)

Posted by Panaderia Canadiense on 04 June 2015 - 02:20 PM

Oh my goodness, such amazing stuff from everyone lately.  I just looked through this thread and realized I've been missing in action for *almost half a year* which is utterly inexcusable.  So here are the last 6 months' greatest hits!


Orange spice cake with orange-amaretto glaze and almond encrustation.



Death By Chocolate Cake for the citywide Carnaval's Festival of Fruits, Flowers, and Bread competition, and the full table of my entry.  I swept all categories, which was unheard of in the 66-year history of the festival.

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Benjamin and Sofia's 5th Birthday Cake.  Three layers of chocolate chiffon filled with coconut buttercream and covered in fondant.

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Cinnamon Yummmmm




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#2004887 Dinner 2014 (Part 7)

Posted by Ann_T on 27 January 2015 - 09:00 PM



Oxtails tonight.  Served over roasted garlic and cheddar grits.  And rapini.

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#2003938 Dinner 2014 (Part 7)

Posted by Prawncrackers on 21 January 2015 - 04:04 PM

Got my hands on some truly remarkable beef this week. Galician txuleta, retired diary cows around 12 years old. I last had this at Asador Etxebarri and to do the memory of that meal justice I cooked this over hardwood embers. Turned out wonderfully, served with romesco sauce and a tortilla de patatas.  







Another great ingredient, live langoustines. First time I've seen them in my town so you know I had to buy them! Salt and pepper langoustine, my luxury chicken rice and tong ho choi. A lovely anniversary meal.



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#2003609 Dinner 2014 (Part 7)

Posted by BKEats on 19 January 2015 - 03:31 AM

I was making this soup for dinner last night.. i have these two beautiful smoked ham hocks.. (now only one left)i added some carrots, onions, several whole cloves of garlic, some wine, a half a can of tomatoes, bay leaves, celery and potatoes with the beautiful ham hock.. diced in a couple of pieces of bacon.  people called and said, we are coming with steaks and potatoes.  i made a couple of pounds of spinach and a watercress salad.  


We were in business.  


it was smokey and rich and incredibly homey.  Using a ham hock, turned a soup that I cooked for maybe 1 hour to an hour 1/4 into something that tasted like it took all day.  the potatoes added a body. A handful of spinach at the end, brought a brightness. 




it was raining last night.. steaks were from Cosco.  It's been awhile since I had steak from a place like Cosco.. We eat so little of it that, when we do eat meat, it's a dry aged fancy piece of meat.  I took a bone marrow out of the freezer and baked it for awhile.. i greased up my cast iron flat top and tried to create a controlled grease fire with the marrow oil.  it worked.  the marrow butter added some dry aged flavor and i salted and peppered the shit out of it.  


Served I would say around 120 as rare was requested.. i went a little over as, I don't know the meat all that well. it looked good enough.




Served mashed potatoes.  I hate mashed potatoes..  or dislike them. i like polenta over mashed potatoes. Or like a very small smear of them.  this idea of a bowl of mashed potatoes at the table is not something i like.. but, it was the fastest way to prepare them and the room was calling for them.  i added like a stick of butter and a half a cup of sour cream and some milk, salt, white pepper and a shot of lemon.  


Salad had a white balsamic dressing and just like a spoonful of sour cream as it was out at the last moment.  



Dinner for 7 in just about an hour. 

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#1998723 Dinner 2014 (Part 7)

Posted by mm84321 on 10 December 2014 - 07:57 PM

Veal chop


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#1996747 Dinner 2014 (Part 6)

Posted by Shelby on 25 November 2014 - 07:40 AM

Liuzhou, I love chicken livers and pasta.  What a great idea!  Your dinner looks delicious!



My husband shot a couple of geese and a teal (duck) over the weekend.  Sunday I did the geese in the rotisserie 


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The legs were my treat to eat :)


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Here is a breast.  Sooooo tender.  Best goose I've ever made.  Only took about 45 minutes.

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Anyway, I de-boned the geese after cooking and saved the meat for gumbo tonight.


Andouille sausage from the shop I mentioned up thread.  Seriously, we swooned when we took a bite of this.  Best andouille we've ever had.  I HIGHLY recommend this stuff.

Two wee duck breasts are beside the sausage.

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A chicken liver and heart--the rest are goose liver and heart


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Cornbread to go with--I'll use the leftovers for oyster stuffing later in the week


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Goose, duck and andouille gumbo 


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#1984576 Dinner 2014 (Part 5)

Posted by basquecook on 02 September 2014 - 03:14 PM

here are a few things made this weekend.. 



Pasta with clams, garlic, tomatoes, white wine, a shot of butter.   36 clams.  2 boxes of pasta.




Grilled Sardines








Frittata with leftover goat cheese, leftover chicken, some leftover roasted squash mixed with mint.  








i think i used 18 eggs




bagel with white fish

15099298876_60847d9231_z.jpghere was some cured crusted cauliflower




Roasted a few legs of lamb


Started out on like 500 on the grill and brought it down and smoked it



medium rare




some farm fresh beans.. the description was a more tender haricot vert. boiled in salt water, tossed with raw garlic and vinegar. 




there were several pies being made


plum and berries and peaches


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#1996790 Dinner 2014 (Part 6)

Posted by Franci on 25 November 2014 - 05:40 PM

Tagliatelle with chanterelle mushrooms

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#1960406 Steven Shaw

Posted by docsconz on 11 April 2014 - 06:41 PM

It's tragically unfortunate that Steven is unable to read all of the warm sentiments written here and elsewhere. It is too late for that, but it is not too late for Jason Perlow, who co-founded and built eGullet with Steven and for all of the other people who helped build this community to read the descriptions of what eGullet has meant to all of us. To Jason, Dave, Chris and the many others who built, maintained and grew this site that allowed so many relationships and people to flourish, a great heartfelt THANK YOU!


Like for many others, this thread has brought back many wonderful memories. Thank you all for those!

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