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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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    • Post in The Bread Topic (2016–)
      Two focaccia...focacce? Started out with the foacccia recipe in Ottolenghi, subbed in 50% stone ground whole wheat flour (Sonora/Red Fife blend) and  divided it into two 1/4 sheet pans instead of one 1/2 sheet.
      Topped one pan with red onion and goat cheese, one of the 3 topping choices in the Ottolenghi recipe.   Used the other one to make the Fried Kimchi Focaccia from Everyday Korean available online here) in which a heaping cup of chopped kimchi is fried in butter until the edges start to brown, then used to top the focaccia.  I added a sprinkle of mozzarella to that one. 

       
      Messy crumb photo

       
      The kimchi focaccia is surprisingly good. After being fried in butter than baked, the flavor is still tangy and funky but not harsh at all.  Next time, I'll drop the temp or turn off the convection so it doesn't brown so quickly. 
        • Delicious
        • Like
    • Post in Breakfast 2020!
      Turkish poached eggs on herbed yogurt with spiced butter and some flatbread from the freezer
       
        • Like
    • Easter chocolates 2020
      I didn’t see a thread for this year so decided to start one. I had a disastrous round of bunnies, followed by the first eggs of the Season. Have finally cleaned all of my bunny moulds ready for another go shortly. I’d love to see what everyone is doing with their eggs/bunnies.
        • Like
      • 22 replies
    • eG Cook-Off #84: Ginger
      Ginger.  The exotic, ugly little knob that releases and intoxicating perfume with flavor notes of pepper, citrus and tropical fruit.  Yet none of those words fully describes ginger.  It's only after we peel back the outer skin that we get that first waft of the unmistakeable scent of ginger.  
       
      Ginger is a flowering plant whose rhizome, or root, is widely used as a spice, but also for medicinal purposes.  Ginger is part of the same family of plants that includes tumeric, cardamom and galangal.  Ginger originated in Southeast Asia, and is reported to have been domesticated some 5,000 years ago.  It became a valuable trade commodity in the spice trade, and was used by the Greeks and the Romans. 
       
      Of course, we think of ginger in cuisine, and ginger isn't just used in Asian dishes.  However, a look at worldwide ginger production is also a reflection of the span of ginger across the globe.  The top producer of ginger is India, followed by Nigeria, China, Indonesia, Nepal and Thailand.  But that's just a small part of the story of ginger.  Ginger is used in all sorts of cuisines from around the world.  
       
      Ginger isn't simply the knobs in the supermarket produce section.  Travel to your local Asian, Indian, International or Mexican market and you'll find different varieties and cousins of ginger.
       

       
      For years I always wondered what those little spears were that garnished Japanese dishes.  Was it some sort of vegetable or fruit.  It wasn't until I became an avid fan of Japanese cooking programs that I learned about "young ginger."  Ginger that is harvested when young.  Sometimes pickled, young ginger is crisp, clean and refreshing yet not as strong as older ginger. 
       

       
      Likewise, I was always intrigued by those little knobs at the local Asian market that looked like ginger but tiny in size comparison.  So I bought a little.  And got a big surprise.  Fresh galangal is very spicy, almost hot like a chile, and highly fragrant and flavorful.  It's sold fresh and also dried and gives soups an incredible depth of flavor.
       

       
      Well, as you can see, we have a lot of cooking to do. Let's join together and celebrate, discuss and present our best ginger dishes.  This is eG Cook-Off #84: Ginger.
       
      See the complete The eGullet Cook-Off Index here.
        • Like
      • 62 replies
    • Post in The Bread Topic (2016–)
      Haven't baked in a few weeks.   Ended up working 15 days out of the last 18.
       

      Baked last night. 

      Dough had been in the fridge since Wednesday. 
        • Delicious
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