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  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

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      This is where you'll find the eGullet Society member agreement and related guidelines, as well as other essential documents.

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  3. The Kitchen

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  4. Culinary Culture

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      Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.

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  • Our picks

    • Spiced Wafers, a Philly fall staple
      We are in Spiced Wafer season. Roughly correlating with pumpkin latte season, spiced wafer season begins in late August and hangs on through Christmas if supplies last.  Get it while you can....which is part of the joy for me. So few foods are really seasonal any more. 
       
      Its part of the uniquely philly food group.  Tastykakes...scrapple.... Taylor pork roll..roast pork sandwich ...cheesesteak...pepper pot soup...tomato pie....turtle soup
       
      Its a a hard cookie that is like a much more complex ginger snap. It's made to pair with coffee on a nippy morning. 
       
      And i I like it with sharp cheddar.  Just tried it with goat cheese and mango chutney...not bad. 
       
      Though ive never done it, I can imagine it would make a great pie crust. 
       
      https://roadsandkingdoms.com/2017/phillys-cookie-wars/
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      • 42 replies
    • Post in Chocolates with that Showroom Finish, 2012 –
      made some new chocolates last week, banana and coconut flavor
        • Like
    • Post in Best Out of Print Cookbooks
      After listening to Dave Arnold extol these books on the Cooking Issues podcast, I thought I'd keep an eye out for them in the thrift stores but eventually broke down and ordered them.  $7 for one and $8 for the other.   
      Jacques Pepin's The Art of Cooking 2 volume set published in 1988.

       
      Dave described them as a great depiction of French cooking in the US at that time.  He said that in a conversation, Jacques allowed that this was his best work but that it never sold. 
      Lots of photos of a younger Jacques and wonderful step by step photos that remind me of the Time-Life Good Cook series, though perhaps even more detailed.

       
      I often troll the internet for videos instead of turning to books when I'm looking for step-by-step demos but these are really well done and I think I'll get good use from them. 
      I'll absolutely enjoy reading through them and I'm sure to learn from them.
       
       
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    • Post in Chocdoc Gambles on Vegas
      While waiting to be seated we ran into Dufflet Rosenberg owner of Dufflet Pastries. I've done some consulting for her before and at one time did a chocolate class for her husband and his architectural firm staff. 
       

       
       
       

       
       
       
       
       

       

       

       

       

       

       
      Negroni for me - girly drinks for the boys.
       

       

       

       

       
       
       
      Crispy rice, a vegetarian mushroom dip, Garlic Prawns and egg rolls as apps.
       

       
      Veggie massaman.
       
       
       
      Larb (pork) 
       

       

       
      Crispy duck
       
       

       
      After dinner we returned to the strip - and attended a show in New York, New York. I think I might have enjoyed the roller coaster more!
       
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    • Post in Dinner 2019
      This was my niece's birthday weekend, so she was allowed to choose all of the dinners.  Yesterday she asked for steak, mac and cheese, summer squash, and eggplant. I found some prime dry aged ribeyes and porterhouses at Wegman's.   I also made a cauliflower gratin as my sister and I don't like mac and cheese and we both choose not to eat red meat.  No photos as my parents were dining with us and they hate when I take food photos.
       
      Today my niece asked for homemade takeout style "Chinese" food.  I made vegetable egg rolls and crab (less) rangoons (I've mentioned on here before that my nephew has an anaphylactic allergy to crustaceans, and so she won't eat crustaceans either out of solidarity, even when he is away at college),  plus sticky wings and vegetable lo mein.
       
      wings
       

       
      Lo mein (served in Deruta style bowl haha)
       
        • Delicious
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