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.

    2. Member News

      Announcements of food-related member news

    3. Welcome Our New Members!

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

  2. Society Support and Documentation Center

    1. Member Agreement   (73,141 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.

  3. The Kitchen

    1. Beverages & Libations

      A refreshing exploration of the drinks that relax and revitalize.

    2. Cookbooks & References

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

    3. Cooking

      Savory cooking techniques and ingredients.

    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.

    5. Culinary Classifieds

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

    6. Pastry & Baking

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

    7. Ready to Eat

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

    8. RecipeGullet

      A centralized place to find and post recipes.

  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.

    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.

    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.

  5. Regional Cuisine

    1. 319,697
    2. 54,508
    3. 127,951
    4. 86,870
    5. 7,523
    6. 8,471
  6. The Fridge

    1. Q&A Fridge

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

    2. 10,173
    3. 3,217
  • Find topics tagged with...

  • Featured Topics

  • Popular Now

  • Recent Forum Images

  • Our picks

    • Post in Making Marmalade: Tips & Techniques
      I couldn't resist. There were more calamondins at Specialty Produce this morning when I picked up my produce box, and I had to get some...
      In the box there was a Buddha's Hand, so I am thinking of combining the two for marmalade. Should I add a third citrus? Any advice is welcome!
    • 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
      • 66 replies
  • Create New...