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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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#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:

 

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

 

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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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#1996747 Dinner 2014 (Part 6)

Posted by Shelby on Yesterday, 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.

 

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Grilled Sardines

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

 

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i think i used 18 eggs

 

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bagel with white fish


15099298876_60847d9231_z.jpghere was some cured crusted cauliflower

 

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Roasted a few legs of lamb

 

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

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medium rare

 

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

 

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there were several pies being made

 

plum and berries and peaches

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#1986193 Your Daily Sweets: What are you making and baking? (2014–)

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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#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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#1996790 Dinner 2014 (Part 6)

Posted by Franci on Yesterday, 05:40 PM

Tagliatelle with chanterelle mushrooms
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#1993474 Dinner 2014 (Part 6)

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.

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Last night, Earl Grey tea smoked duck breasts, served in gua bao:

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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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#1993377 Dinner 2014 (Part 6)

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?

 

dcarch

 

A perfectly round smoked chicken.

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Not sure what this is about

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Pairs well with Halloween background music

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Kaboooocha!

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#1991765 Dinner 2014 (Part 5)

Posted by basquecook on 19 October 2014 - 09:40 PM

So Saturday, it was my anniversary.  What do Miss A and i do to celebrate.  Host a lunch for a group of people from South Africa we never met.  Well, it was Miss A's ex boss', sort of mentor family that was in town.  They wanted to meet for lunch somewhere in our neighborhood.  Our place is as good as any. 

 

Wake up by 830 am and can have most of it done by, 11:30. 

 

cheese plate:

 

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Biscuits with honey butter:

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I spent a little too much time with the butter

 

 

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Then put it on a plate with a honey base and put in a hot oven for 2 minutes

 

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mac and cheese..  The three important C's of mac and cheese..

 

Cheese

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Custard

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Cheese

 

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So good

 

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salad.  

 

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We also made a soup.  And fried chicken..  and a chocolate cake

 

here is a shot of the chicken hours after it was fried.. it stays crunchy for the most part, in the fridge the last couple times.  good picnic chicken i would say..

 

If i had to over analyze.  that would piece of chicken, the drumstick in the front of the photo. The top meaty area was actually the side it was resting on in the fridge.. that's why it looks more flat and less textured.  But, yeh, not important.

 

 

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#1984504 Dinner 2014 (Part 5)

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  :hmmm:   I obviously need to take control of cleaning the doves  :biggrin:

 

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Bacon wrapped with peppers from our garden

 

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Cheesy scalloped potatoes

 

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Plated with baked beans and garden tomatoes

 

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#1983540 Dinner! 2014 (Part 4)

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.

 

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Finally found some Caputo 00 Flour.  Pizza dough made the night before.

 

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Topped with fresh mozzarella , Italian Sausage and sauteed mushrooms.

 

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We have been having some hot days this summer.   So one night we had an antipasto dinner.

 

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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.

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Rice Pilaf and  picked some beans out of the garden and made a Green bean and potato curry.


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#1955683 Dinner! 2014 (Part 1)

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.

 

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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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#1995749 Dinner 2014 (Part 6)

Posted by David Ross on 17 November 2014 - 06:48 PM

Also posted in our Time Life "Foods of the World" series here, http://forums.egulle...-6#entry1995747

 

One of my most beloved recipes from "The Foods Of Italy"  simply titled "Canneloni"-

 

A sauce made from canned San Marzano tomatoes, egg wrappers filled with a mixture of beef, spinach and chicken livers, a thick layer of besciamella, and dabs of butter and parmesan-

 

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#1993381 Dinner 2014 (Part 6)

Posted by Ann_T on 31 October 2014 - 10:04 PM

Look what I picked up yesterday.

 

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 Now in the freezer. A whole Lamb.  36 pounds of free range Cowichan Valley Lamb.

 

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First meal from the new lamb. Grilled Rack of Lamb

 

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with home-made fresh mint sauce.

 

Potatoes roasted in duck fat.


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#1990375 Dinner 2014 (Part 5)

Posted by Shelby on 11 October 2014 - 07:22 AM

'Twas my 40th birthday yesterday.  I only cried a couple times lol.

 

I decided I was going to treat myself to some of my favorite things to eat.

 

Kumamoto oysters

 

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I swore I didn't want to have to cook/clean up, but I did it anyway.  I'm sitting here looking at a sink full of dirty dishes, but it was worth it :)

 

Cold smoked salmon, pimento cheese, caviar, oysters, shrimp and foie gras

 

For dessert I ordered gelato from Zingerman's.  I had never had gelato before.  I liked it!

 

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#1988779 Dinner 2014 (Part 5)

Posted by Prawncrackers on 02 October 2014 - 02:54 PM

What would you do with a spanking fresh sea bass and a live crab?

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I've never considered sea bass sashimi at home. Salmon, tuna, mackerel, herring, razor clam all yes but never sea bass. But it was so fresh that I couldn't resist. I cured it kombujime style. Basically a light sprinkling of salt and sandwich between damp kombu for a couple of hours. It was excellent, just the right texture.  

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The crab I steamed and picked the flesh out. It was a female with a little roe that was used as a garnish to a vibrant salad of cukes, daikon, carrot, baby corn, sugar snap peas, green mango, mint, thai basil, coriander and fiery nuoc cham dressing made with birdseye chillis:

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#1986718 Dinner 2014 (Part 5)

Posted by Shelby on 18 September 2014 - 07:37 AM

Blue wing teal season began last Saturday.  Very tender and flavorful ducks, they are.  One of our favorites to eat.

 

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My husband plucked these and breasted the rest.  The breasts and guts are in a bag in the fridge.  I think we will fry them later this week.  Please excuse the ugly pan.  It's over 80 years old and my husband has a large attachment to it lol.

 

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Marinated in Dale's, garlic and pepper and stuffed with bay leaf and onions

 

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My husband did these on the grill.  Crappy picture, sorry.  I hope you can see how tender the meat is.  Even the legs were good.

 

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