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Posted by Anna N on 21 October 2014 - 02:08 PM
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.
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.
- Priscilla, SobaAddict70, kitwilliams and 19 others like this
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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Posted by Chris Amirault on 11 April 2014 - 07:16 AM
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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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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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Posted by mm84321 on 10 December 2014 - 07:57 PM
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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
The legs were my treat to eat :)
Here is a breast. Sooooo tender. Best goose I've ever made. Only took about 45 minutes.
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.
A chicken liver and heart--the rest are goose liver and heart
Cornbread to go with--I'll use the leftovers for oyster stuffing later in the week
Goose, duck and andouille gumbo
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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.
Frittata with leftover goat cheese, leftover chicken, some leftover roasted squash mixed with mint.
i think i used 18 eggs
bagel with white fish
here 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
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
- SobaAddict70, scubadoo97, kayswv and 16 others like this
Posted by Prawncrackers on 07 January 2015 - 03:37 AM
Happy new year y'all! Been too busy cooking and eating to post but have been lurking with intent. Here's some fish sauce chicken wings which I did rather badly a couple of monthsago but managed to nail it this time.
I had a lot of crab roe and back fat leftover from a NYE meal I cooked. The white meat went to make croquettes so I was stuck with the rest. After some headscratching and several rounds of crab pate toast I decided to make dumplings out of them 蟹子餃子.
Yesterday I bought a whole duck and felt inspired to invent a ducky dish so bought some duck eggs too. Made duck egg noodles, broke down the duck and pressure cooked a duck pho broth broth with the carcass to soak the noodles in. On top a tea-smoked duck breast and a soft boiled duck egg. I rendered the skin scraps down to make scratchings on the side. Shallots were browned in the rendered duck fat for extra flavouring! Shame there weren't any giblets with this duck.
Everything but the Quack:
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Posted by Franci on 25 November 2014 - 05:40 PM
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Posted by Panaderia Canadiense on 14 September 2014 - 11:41 AM
Death by chocolate cake (5 of the best chocolates Ecuador has to offer), filled with dulce-de-leche and crushed walnuts, covered with dulce-de-leche flavoured ICBM and dusted in old gold powder. Gems are cracked Lifesavers. Smaug the Magnificent in fire-engine red vanilla-flavoured gumpaste with a dusting of old gold.
Arturo was turning 10.
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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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Posted by Dejah on 09 January 2015 - 08:11 PM
It's been in the -25 - 30 Celcius here with high winds = windchill of - 40s. When it's a west wind, we make sure all sink cabinets doors are open, heat tapes on any pipes that are questionable in terms of insulation...Oh to live on the prairies...
Been invited to our local casino to guest chef on Chinese New Year. Request was for 4 dishes most requested from when we had the family restaurant. So I made sesame chicken tonight to see if I still "got it". It's all chicken breast strips, tender, crunchy coating, sweet, sour, spicy, smokey with sesame oil, fragrant with 5-spice powder. Gai lan was blanched, and drizzled with hot oil and ginger.
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Posted by Kim Shook on 02 November 2014 - 03:25 PM
CatPoet – I think that your neighbor’s birthday cake looks and sounds delicious and good for you for making her day special! I had to ‘Google’ radio cake – sounds good!
Nickolai – your cream filled pancakes look so good. That is just my idea of a perfect cake/cream/fruit combination.
Elise – gorgeous plum tart! I wish I’d made one while we still had good plums! All I did was eat mine!
Anna – what were those brownies like. I am a fan of chewy brownies – neither cakey nor gooey/moist. But brownies are my very favorite dessert, so I’m always looking for a good recipe.
RWood – I am also a fan of pink and I think that if someone made that cake for me, I’d faint dead away! Lovely.
I was in charge of our church bake sale for our Holiday Market yesterday. Other people cooked, but I wasn’t sure how many would, so I cooked a LOT!
One of those cake mix fix-ups from The Cake Doctor. The recipe is called “Darn Good Chocolate Cake” and is intended to be baked in a Bundt pan. I decided to do cupcakes with mini chips on top instead of frosting. Very good and tender.
These are Peanut Butter Krispy Bars from “Baked”. Simply incredible. Like a sophisticated, grown up Rice Krispy Treat. No marshmallow and dark chocolate. Heaven.
Pink Meringue “Cupcakes” – a good gluten-free option. You can’t see it in the picture, but they were brushed with pink luster dust and were very popular with the little girls.
Gingerbread Cake w/ Cranberry Filling and Orange Cream Cheese Icing. This was sold as a whole cake and went much more quickly than I thought it would.
My oatmeal cookies with Raisinets.
Double chocolate cherry cookies.
Bleu cheese shortbread w/ fig preserves. No one touched these until my mother had the great idea to put out a plate of samples and then they disappeared! They are perfect with wine or cocktails and since this is an Episcopal church, they were perfect!
Mr. Kim made his wonderful Apple cake. I sliced and wrapped it and you could still smell the incredible aroma. These went fast.
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Posted by Prawncrackers on 01 November 2014 - 04:06 PM
Massive oysters from Colchester, a day old so decided to deep fry them as a snack. Mentaiko mayo dip.
Last night, Earl Grey tea smoked duck breasts, served in gua bao:
Today a nice fat silver eel, bigger than my biggest board! I saved the liver and bones this time. The eel was steamed first then grilled with tare. The bones were deep fried till nice and crispy, the liver gently steamed for a couple of minutes. The whole lot was served with a seaweed salad, leftover tea smoked duck and veg from last night, anchovy bokkum and a good sprinkling of sansho pepper. Oishi des!!!
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Posted by dcarch on 31 October 2014 - 08:33 PM
Non-stop display of amazing dishes! Truly impressive all.
Halloween is for you to do strange things to food.
How was your Halloween dinner?
A perfectly round smoked chicken.
Not sure what this is about
Pairs well with Halloween background music
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Posted by Shelby on 02 September 2014 - 07:49 AM
[Host's note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments. The discussion continues from here.]
September 1st is the opening day of dove season here! So, tradition for us on Labor Day is always dove for dinner. My husband and his brother shot these. I like the liver and the hearts to be left in when you clean them. I only got my way on four of them I obviously need to take control of cleaning the doves
Bacon wrapped with peppers from our garden
Cheesy scalloped potatoes
Plated with baked beans and garden tomatoes
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Posted by Ann_T on 26 August 2014 - 10:20 AM
The meals here just keep getting better.
Huiray, I'd like to thank you for giving a basic outline to go with your photos. I really appreciate it. So many of your meals I want to try and make.
A few of our recent meals.
Finally found some Caputo 00 Flour. Pizza dough made the night before.
Topped with fresh mozzarella , Italian Sausage and sauteed mushrooms.
We have been having some hot days this summer. So one night we had an antipasto dinner.
Pork tenderloin rubbed with a mixture of cumin, cardamom, coriander, turmeric, fresh garlic, salt and pepper. Drizzled with olive oil and the juice of a lime and put it in the fridge for an hour. Cooked on the grill.
Rice Pilaf and picked some beans out of the garden and made a Green bean and potato curry.
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Posted by Ann_T on 05 March 2014 - 10:30 AM
Shelby I've never had fried pheasant livers, but if they are anything like chicken livers I know that I would love them.
Spanish Tapa - Gambas al Ajillo - Garlic Shrimp as a main course. With homemade bread for sopping up the wonderful garlic sauce.
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