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  1. Past hour
  2. Dinner 2018 (Part 1)

    On a whim, and attracted by price, I picked up a can of frozen minced lobster... Then, I didn't know what to do with it. Today, Superstore had 3 oz. lobster tails on for $2.98, so on a whim, I picked up 4 of them. Decided it was a good time to make lobster sauce with the minced stuff and the little "bodies", tomato puree, shallots, tomato paste, bell pepper, basil, mint, and parsley. Had some capers and fresh green peppercorns, so they all went in. I didn't cook the tails in the sauce...just sauteed the chunks in butter. Had this over Zeroodle mung bean noodles mixed with black bean noodles. After seeing the mussels on previous page, I really wanted some. However, they didn't look too lively, but the Manila and Savory clams looked good. Steamed those up with lemongrass, cilantro, and white wine. Supper came together nicely but wayyy too many pans used!
  3. Viva Las Vegas - I am going to enjoy this a lot ! Thanks, @Smokeydoke
  4. Today
  5. Caramel issue

    have you changed the brand of corn syrup?
  6. Camping, Princess Style

    One thing about avocados--they require adequate salt (and some lime juice, IMO) so they don't taste bland. Sometimes a surprising amount of salt, but make sure you taste as you go along. Nancy in Pátzcuaro
  7. Cooking with Madhur Jaffrey's Vegetarian India

    Chana Dal with Spinach and Tomato (p. 127) This is a simple dal with a few vegetables added at the end of cooking. I of course would have liked more spinach, but overall it was good.
  8. Cooking Light Diet

    We had the coconut-lemongrass chicken bowls again that we had a couple of weeks ago. This time, instead of using the slow cooker, I made it in the mini instant pot. There are rice noodles in the bottom of the bowl and I added the carrots for colour. The link to the recipe is below, in case anyone is interested. http://www.myrecipes.com/recipe/coconut-lemongrass-chicken-bowls#add-your-reviews
  9. Rebecca263 has passed away

    I just now stumbled onto this news. Thank you for the post. Rebecca was a very engaging person even when the conversation was about sardines or making mayonnaise. She was a friend and though I never met her I miss her.
  10. Valrhona Inspirations

    Interesting, Valrhona Caraibe is my main dark chocolate for shells and ganaches and I have not had problems with over-crystallization. For me it is a great chocolate to work with -- great flavor, thin shells, and enrobes nicely.
  11. Yesterday
  12. Was on a work gig up in South Central Missouri this week and ate lunch at a local diner. Pork tenderloin sandwich. Classic. Pounded to about 1/4 inch thickness, breaded and fried, hanging off all the edges of a sesame seed bun. It came out with lettuce, tomato, mayo, onion and dill pickle chips on the side; I used the mayo and ketchup, along with the dill pickle slices, which made for a suprisingly good flavor combo. Very good. It also came with homemade potato chips, which were among the best examples of the homemade product I've enjoyed in a long time.
  13. Yes, and yes. Among my magnet collection are an Elvis magnetic "paper" doll collection (two complete changes of clothing and guitars); an Elvis Cadillac bottle opener, a handful of Superman comic panels, a bunch of chip clip thingies, a couple of dry-erase note boards, my Thermapen knockoff, several palm trees, a flock of pink flamingos, and a Route 66 sign. Among the things they hold: birth announcements for all three grandkids; save-the-date magnet for the middle child's wedding 10 years ago; artwork from a couple of the grands; graduation photos from a family friend, photo Christmas cards from all the kids, and assorted bumper stickers. No, I have not had the fridge since I was in college, though you might think so from looking at it. Particularly the bumper stickers.
  14. True that - I'm always calculating to decide which side of the border I should purchase on. Think I may have bought mine from one of the airbrushing stores.
  15. The Savory Baking Topic

    Salted Olive Crisps from David Lebovitz's My Paris Kitchen Kinda, sorta savory biscotti. Nice with some softened goat cheese and a glass of wine.
  16. Corned Beef At Home: Recipes, Tips, etc.

    Between Anna's link and your market siting, I was already convinced all was well but I also got a response from the supplier assuring me it's the right stuff... so no more worries.
  17. Food funnies

    Further to the KFC chicken shortage in the UK --their public apology - brilliant (spoiler - full page ad with letters scrambled to FKC) http://money.cnn.com/2018/02/23/news/kfc-apology-ad-shortage-chicken/index.html
  18. Last night, I was making a levain for some sourdough to make today/bake tomorrow, and stopped in the middle of throwing out the leftover starter. Can I make a "quick" loaf with this? I recalled a fragment on a page in MB about them baking a poolish, to see what happened. They said it was ok, but better to add some flour, and actually make a dough. So I put together a dogs breakfast of white, ww, and dark rye flour, water, commercial yeast and some vital wheat gluten, let it autolyse awhile, salt, half-ass kneaded it a bit and let it bulk ferment for ~6hrs, no folds. Then I shaped it, let it proof for ~4.5 hrs and baked it in the CSO (Bread setting, 30min@450 + 5 min@450 Conv. Bake because I didn't think it was done - it probably was...). It looked pretty ugly going into the oven, and I over baked it a bit, but the flavour and the crumb were great. Quite a strong sour taste, which I love. It's small, ~500g. Happy with my Frankenbread, all things considered.
  19. Breville Smart Oven Air

    @gfweb if short of CSkin consider rice-paper wrapper and won-ton wrappers. Test Kitchen did s show recently w buffalo cauliflower bites those looked very very good.
  20. To the Beach!

    I'll add a little extra. Clearly I spend way too much time on egullet because all I could think was 'I'm in a giant Chinese soup spoon'.
  21. RobertM gfron1 (tentative) pastryani tikidoc (perhaps +2) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates!!!!! VistaGardens Diana D Gwbyls Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI Kata Anna Chi WayUpNorth Carol Lang and Max
  22. FREE cookbooks

    More to get rid of here in New Jersey. If you are interested in any/as many as you want please PM me and, as always, first come/first served. Thanks suzi Aidells, Bruce Real Beer and Good Easts Child, Julia The French Chef Cookbook Julia Child and Company Julia Child and More Company Davis, Deirdre A Fresh Look at Saucing Foods Flotilla 13-2 Cookbook. 11th Coast Guard District Auxiliary. Torrance, CA. Kimball, Christopher The Kitchen Detective The Melting Pot: A collection of recipes from Picatinny (Arsenal) employees. NJ MacNeil, Karen The Wine Bible The Official Peanut Butter Lover's Centennial Cookbook. Oliver, Jamie Cooking with Jamie (withdrawn from a library collection) Organic Gardening and Farming Stocking Up Orton, Mildred Cooking with Whole Grains Rodale's Basic Natural Foods Cookbook Somerville, Annie Fields of Greens Time Life The Cooking of Scandinavia edited to cross out those books that are claimed.
  23. We have a Tefal Actifry which I thought was an air fryer. I grew up on latkes so was interested in this topic. The pictures above indicate that perhaps our device isn’t an air fryer at all. There is no basket with our Tefal, more a pan with a paddle in the centre which rotates. We often take the paddle out to cook larger stuff than chips, stopping the machine to turn stuff by hand. Makes for less mess than cooking sausages and similar in the oven. I’m thinking this might make good latkes, has anyone tried in a similar device?
  24. ...and here she is: Live from Las Vegas, it's Smokeydoke!
  25. I'd never heard of this until weinoo's post.
  26. I love the Lebanese food that I've had in the US, so I'm looking forward to this!
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