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  1. Past hour
  2. Biscuits (US kind)? What temp and what setting, please. Thank you!
  3. You could also say she's discovering the pleasures of going beyond simple ice cream. She's describing doing quite a bit of the chemistry that pastry chefs do when striving for better textures. She wanted to get rid of eggs, and found a way to avoid thin and icy textures by adding milk solids (skim milk powder) alternative sugars (honey—which is mostly invert syrup, which has more freezing point depression and better water control than sucrose) and another freezing point depressant (alcohol, which isn't a great ingredient, but can work).
  4. heidih

    Dinner 2020

    Slow enjoyment is good The place I posted is usually all big groups. They provide newspaper for the tables. People smuggle in their own rice and dipping sauces. It is a joy filled food place. You forget that you are sitting on really cold concrete benches.
  5. I have written to Replacement.com one more time, with a link to this forum posting for pictures. Fingers crossed!
  6. I think 5kg is too small. How much is the 11 kg model?
  7. We've had good luck with https://www.amazon.com/gp/product/B000KEJQ9C/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Certainly not as good as homemade but not bad either. They make a variety of flavors that are all available from Amazon.
  8. Franci

    Dinner 2020

    I understand the crab excitement We used to have a weekly crab night when living in Manhattan before children. 12 crabs and beer 😁. Only one time in Shanghai I had the pleasure of having the Shanghai crab in season and I’ve never been that slow to eat 2 crabs in my life
  9. Today
  10. heidih

    Dinner 2020

    @Franci good on no pain. Crab of any sort excites me generally. From my ancient blog
  11. Franci

    Dinner 2020

    In reality I had to think about this for a second. Not all Italians cook pasta in the sauce. If it’s quick cooking sauce, with vegetable, shellfish, or even cherry tomatoes for which I’d use a sauté pan, I will sauté the pasta al dente with the sauce. But if it’s a simmering sauce that I cooked in a pot I will not cook the pasta in the sauce. You will never see anybody sautéing tagliatelle in bolognese sauce 😮 Sometimes pasta get mixed with the sauce if I decide to serve at the table for the whole family in a big pasta bowl and portion at the table (with extra sauce handy for people who like more sauce) but if I hand out single portion, the sauce is going to go in the middle. BTW, my chinese husband saying that also for him is normal the idea to have the sauce on top. No pain but very annoying...The crab is Scottish rock crab the Florida crab is more orange. I guess the husband went cheap 😁
  12. I have only done it from scratch. A simple dish with some intense flavor. As in many SE Asian dishes - oh that shrimp paste
  13. I had the pleasure of tasting @Pastrypastmidnight caramels (sold under the Bliss Chocolatier label now). They were outstanding and I believe she uses the maillard method where everything but the butter is added to the pot and cooked once to temp, then finished with butter. Kriss Harvey does it the same way. He has videos about it on his IG page, but not a recipe. Chef Nicolas Botomisy is doing a live Zoom class on Sept. 1 on caramels and included in the course are passionfruit-mango caramels and raspberry caramels. I believe he uses the double cook method but I can't swear to it. https://www.nicolasbotomisy.com/product-page/online-live-class-caramel-1-st-of-september
  14. Pomati makes a 5kg continuous tempering machine called the T5 for about US$5,000. Also, FBM and Chocolate World both make excellent tempering machines in sizes similar to Selmi at a lower price point. TCF Sales is the main source in the US.
  15. I've been many times. The original store was directly behind my college dorm and every time we could afford it, my boyfriend and I would skip the dining hall and go get a box lunch. I've never had anything that wasn't delicious. As a matter of fact, Mr. Kim and I celebrated our quarantine wedding anniversary back in March with Sally Bell box lunches - as chronicled here. It's a wonderful tradition that I hope carries on as long as I do! Thanks so much for posting that wonderful video.
  16. Interesting article from the BBC on a little known cuisine.
  17. I'll hop over to the underappreciated ingredient topic. I had this in my osso bucco that another member enjoyed
  18. A few people seem not to like Conimex nasi goreng. I don't know if the rap is on the dry mix or the paste. I've always thought it was pretty good until I tried the their Boemboe Nasi Goreng which is a wet paste. . The paste is waaaay better.
  19. I just start with water and a cornstarch slurry then flavor from there. Usually I make brown gravy, so for that I use soy sauce, onion and garlic powders, pepper, salt and caramel coloring (aka gravy master or Kitchen Bouquet - but caramel coloring is way cheaper), and sometimes butter. Usually I will add fresh sauteed mushrooms for normal gravy. If it's for Broccoli Beef or other Asian-ish dishes I will add some sugar and a dash of sesame oil. I used to use Better Than Bullion but no longer do. And a dash of cream sherry always livens up any gravy!
  20. This does sound fun - I'm in favor of weeknights, and while I like asynchronous discussion here in a topic, I could do Zoom instead if that's the way it rolls. It's tough to work across a lot of timezones, though.
  21. robirdstx

    Dinner 2020

    Terrible Photo ~ Great Burger! Two 2 oz. patties smashed on our steel (heated to 600F on the grill) with cheese, tomato, onion, mayo and mustard on a toasted Ciabatta Roll.
  22. I think I'd favor the time-framed posting here, in order to allow more people to participate and possibly to maintain our usual anonymity. However, I'm open to other ideas. @Rebel Rose may have different and better ideas!
  23. My three cherry tomato plants look prolific, and at last the fruit is beginning to ripen. These plants are all taller than I, and they just keep bearing in their delightful indeterminate way. The Sun Gold and Black Cherry tomatoes make a nice color contrast to the classic reds, don't they? The bowl fragment is from a beloved hand-painted Italian bowl that slid off a the top of a bookcase a few weeks ago, a casualty of trying to fit one too many books in the case. The bowl broke into too many pieces to consider trying to glue it together. I've scattered some of the sherds around in various plant pots, but I have trouble letting go of these bigger pieces that still show the original pattern. It's a measure of my general good fortune, I think, that I could spare emotion to lament a dish!
  24. Yesterday
  25. The BBQ sauce and ketchup need refrigeration since we don't can them. Anyone else who orders just needs to know that we're not set up for this so it will come in a second hand box with second hand wrapping
  26. When the eG Heartland Gathering was in Cleveland we went to Lolita. Here's what I wrote down about the date appetizer after. dates bacon almond garlic hot pepper butter white wine parsley
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