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  1. Past hour
  2. Well, I'm bummed and mystified. A week or so ago I started another jar of sauerkraut using Vivian Howard's recipe from This Will Make It Taste Good. I've made it once before and it turned out wonderfully. Looked at it today and it's beginning to mold . I can't think of anything that I did differently. I sterilized the jar in the dishwasher but maybe a bad guy was still lurking.......
  3. Sunday is usually some iteration of chicken around here but now I want pizza!
  4. Shelby

    Dinner 2021

    Venison taco salads The rice was part of a care package that @suzilightningsent me a long while ago. Flavors of Rice-A-Roni that I don't see around here. I got such a kick out of it when I opened the package. I had no idea --I had mentioned somewhere around here that I couldn't find Spanish and Mexican style and she saw it. I still have a couple precious boxes left. We miss you Suzi! Had some frozen oysters, fish and crab that needed to be used so oysters and seafood chowder last night.
  5. Today
  6. gfweb

    Ramps: The Topic

    My ramps patch has dwindled year by year. Not enough to harvest anymore. There are just 15 plants hanging on. I need a better site.
  7. A short walk from this park is the main north/south road through town. It's a busy road, fairly easy to cross despite the traffic, but there's also a path under the nearby bridge. During the busiest times that's my preferred route to the other side. There, one finds some of the aforementioned not-Cooper's restaurants, a museum, the Visitor's Center, and a lovely botanical / sculptural garden that improves each time we visit. This curious sculpture appeared recently. Next to the sculpture is Tommy's Mesquite-Fired Pizza. I've been curious about
  8. scubadoo97

    Dinner 2021

    @shain looks amazing
  9. Nyleve Baar

    Ramps: The Topic

    Yesterday! Delicious ramp and porcini gnocchi in a creamy Parmesan sauce. Porcini foraged last fall and frozen whole. Would have loved to make it with morels but they weren’t up yet. We checked. I’m planning to make some ramp salt and probably some ramp butter too.
  10. I think it's obvious that we come to Llano in part because we like the park and the area, but mostly because we love the Texas barbecue. I don't wish to imply that there are no other dining options around. There's a Chinese restaurant, at least two Mexican restaurants, at least one Italian restaurant. They may all be excellent, but they aren't 'cue. Last night I decided that we really needed to try something from someone other than Cooper's. My darling would have been pleased with leftovers from Cooper's (we have a lot) but he knew the unyielding signs of my determination. I'll show in the nex
  11. You can donate them to the Internet Archive: https://help.archive.org/hc/en-us/articles/360017876312-How-do-I-make-a-physical-donation-to-the-Internet-Archive- so they will be digitized and made available for everyone to borrow online. Teo
  12. BonVivant

    Lunch 2021

    Last of the clams Calf's liver fried with onions. I like it with raw Sauerkraut and with or without bread. Iconic North German beach chair on label Kim, thank you! It's a classic design by a German porcelain manufacturer in Meissen, Germany. This translated article has all the background story. This particular series is called ("Saxon Blue"/"Sächsische Blau").
  13. BonVivant

    Dinner 2021

    4 kilos of clams. The fishmonger only knows them as "beach clams". They were gone in no time (3 meals). Another clam meal Californian IPA
  14. So, I'll do regular steam at 210F for the full time. Thanks so much!
  15. Kim Shook

    Dinner 2021

    @liamsaunt – that salmon looks great! What is it glazed with? @Duvel – everything looks delicious, but what I keep coming back to are your absolutely perfect (for me, at least) boiled eggs. The white looks fully firm and the yolks properly gooey! @Ann_T – I think I would love the pairing of Moe’s salad! Friday night was our favorite neighborhood Chinese. Dumplings: Hot and Sour soup: Mu Shu Pork:
  16. There used to be a guy who walked around town selling churros--you could hear him calling "Churros! Churros!"--from blocks away. I used to hide from him because he knew me and knew I couldn't resist a good churro. I haven't seen him in a long time so I suspect he retired. The best, of course, are freshly made and warm from the oil, but any churro is better than no churros. Ten pesos, a nickel at today's exchange rate. It's a rare location in México that has adequate guard rails. Basically you're on your own, so pay attention and watch your step! Lots of ways to injure yourself, lea
  17. I remember the ones that looked like mini versions of the ones you see in diners with the metal screw-on caps.
  18. Oh I managed to break all my heavy beautiful Waterford goblets- and that was with Formica counters and VCT floor. It’s a talent I tell ya
  19. Kim Shook

    Breakfast 2021

    Mr. Kim is up in Hagerstown MD judging his first BBQ competition in over a year. After church, I went to Wegman’s to get some groceries. Picked up their bagels and lox cream cheese for my breakfast:
  20. Kim Shook

    Lunch 2021

    Yesterday was our day to make and take lunches to the shelters. We stopped for lunch afterwards at one of our favorite places: a local pharmacy lunch counter. They had widely spaced tables outside and no one was eating at them. So, we sat down at a table not our own for the first time in about a year! I had a Patty Melt and fries: Mr. Kim had the club: Everything was delicious, as always. And it was so nice not to eat on our knees in our little Hyundai.
  21. I'm getting my settings confused - regular old steam is what I used for flan and such.
  22. I don't have much drawer space, but devoted one to the knives on a somewhat similar block that fits in the drawer - I can't find it now on Amazon, which is where I thought I got it. No steak knives here, either. I thought I might not keep the knives in there - you know, opening and closing a drawer to get a knife while cooking and with somewhat messy hands - so I thought the countertop knife block might be much better. But I'm a convert now, and have happily given up the drawer to the knives. It's been almost 10 years now! Something about my height, the drawer glides, being able t
  23. My cousin was a chef at the Met (private dining) when this was going on, I think he said he appeared briefly in the background of one of the shots, I need to check it out.
  24. They know how to dominate their territory
  25. It’s a cheap thrill- and fun
  26. Yes i agree, super steam adds extra heat from the bottom elements so i think it may not be suitable for things that just need a regular steam.
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