Jump to content
  • 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.

  1. Society Announcements

    1. Announcements

      Information about what's happening at the eG Forums.

      497
      posts
    2. Member News

      Announcements of food-related member news

      1,009
      posts
    3. Welcome Our New Members!

      A forum for new members (those with fewer than ten posts) to introduce themselves.

      2,317
      posts
  2. Society Support and Documentation Center

    1. Member Agreement   (59,086 visits to this link)

      Shortcut to the eGullet Society Member Agreement.

    2. Society Policies, Guidelines & Documents

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

      26
      posts
  3. The Kitchen

    1. Beverages & Libations

      A refreshing exploration of the drinks that relax and revitalize.

      118,356
      posts
    2. Cookbooks & References

      Cookbooks and references for cooking, eating and drinking; on-line resources in a similar vein.

      25,387
      posts
    3. Cooking

      Savory cooking techniques and ingredients.

      300,133
      posts
    4. Kitchen Consumer

      Comparing appliances, non-specialized tools and equipment, renovation and construction information, mail order suppliers, and stores; finding places to buy high-quality and hard-to-find ingredients.

      114,144
      posts
    5. Culinary Classifieds

      Person-to-person sales of cooking-related items.

      113
      posts
    6. Pastry & Baking

      Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

      140,616
      posts
    7. Ready to Eat

      Fast food, junk food, convenience food and drink, including soft drinks: when it’s good and when it’s not.

      22,113
      posts
    8. RecipeGullet

      A centralized place to find and post recipes.

      3,221
      posts
  4. Culinary Culture

    1. Food Media & Arts

      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.

      53,263
      posts
    2. Food Traditions & Culture

      Culture, tradition, history, discoveries, and culinary travel not limited to one region. Lifestyles, diet and nutrition; food mores, etiquette and entertaining.

      218,950
      posts
    3. Restaurant Life

      The view from working in the back or front of the house, and the view from dining at the tables and bar.

      42,708
      posts
  5. Regional Cuisine

    1. 319,630
      posts
    2. 54,477
      posts
    3. 127,967
      posts
    4. 86,756
      posts
    5. 7,520
      posts
    6. 8,457
      posts
  6. The Fridge

    1. Q&A Fridge

      Cold storage of topics and eGullet Q&A sessions past.

      6,714
      posts
    2. 10,176
      posts
    3. 3,217
      posts
  • Find topics tagged with...

  • Featured Topics

  • Popular Now

  • Recent Forum Images

  • Our picks

    • Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
      Here's my mini version of @kayb's peach ice box pie, adjusted to fit a 6-inch springform pan.

      Like @kayb, I found the peach flavor to be relatively mild.  The fresh peach slices on top really helped bring the flavor out.  I found the texture to be light and creamy. 
      I didn't have any graham crackers so I used some Ginger-Molasses Spice Cookies that I'd baked a while back and set aside to try as a pie crust.  The flavor is great but the spices overwhelmed the more delicate peach flavor. I'll stick with a more neutral crust next time.  
      I'll also add a more generous amount of lemon or lime juice to enhance the fruity-ness of the peaches. 
       
      So I have a record of what I did for a 6-inch pie:
      Mix ~ 1 cup cookie crumbs with 1T melted butter and press into the bottom of a parchment-lined springform pan, grease sides with butter.
      1 large peach (9 oz), cut in half, pitted and roasted, cut-side down, 20 min @ 350°F as I do when making peach purée for popsicles
      Puréed the roasted peach, skin and all, in the blender, this yielded ~ 3/4 cup 
      Added 1T lemon juice (I also do this with popsicles), 1 1/4 * large egg and a bit more than half a can of sweetened condensed milk and blended to mix.  The yield here was ~ 2 1/4 cup
      Pour over crust and cover with foil. Bake in CSO with shelf in lower position on convect-bake @ 325°F for 40 min. 
      Cool, chill, top with fresh sliced peaches and whipped cream. 
       
      * I've been freezing beaten eggs in ~ 1/4 egg ice cubes to use when I need an egg wash or a partial egg.  Not sure they extra bit of egg was necessary but, like Kay, I was concerned it might not set up so I threw it in.
       
        • Delicious
        • Thanks
        • Like
    • Post in The Bread Topic (2016-)
      Made two batches of dough on Wednesday, both 500g batches.    
      One made two pizzas for dinner Wednesday night and the other went into the fridge until yesterday.

       
      Baked four small black pepper can cheese baguettes.  I fold the cheese in during shaping, rather than during the initial stretch and folds. 
       

       
      One with just cheddar, one with a combination of cheddar and Gouda and two with Gouda. 
       
       
        • Delicious
        • Like
    • 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/
        • Thanks
        • Like
      • 44 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.
       
       
        • Thanks
        • Like
×
×
  • Create New...