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 an account.

View New Content

This stream auto-updates     

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

    Is this the same brother you have previously written about?
  3. Significant Eater and I got married in Las Vegas as well - downtown, at the court house, by a court clerk. I think it cost $35, and we filled out the marriage license in pencil. Don't worry, we're still married, and just celebrated our 20th wedding anniversary. We were going to dine at Jean Louis Palladin's restaurant the night we got married, but it was closed. I think we still had a pretty good meal at another location. And we were scheduled to head to Vegas in 2 weeks, to see a few shows at the Wynn, but they got cancelled (due to the Wynn), so we cancelled our trip. Blog on.
  4. 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.
  5. Valrhona Inspirations

    @Jim D., these are the raspberries I've used: http://a.co/2IxAyH9
  6. Caramel issue

    I have made caramel for several years but over the past few months it has not set up the same. Now, as it cools in the container it appears that the corn syrup is separating at the bottom. I have not altered my recipe and have not been able to figure out why this is happening. Any suggestions>
  7. 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.
  8. Add me as a vote for gochujang. It's very versatile, and very good. And as far as I know, it lasts approximately forever in the fridge.
  9. 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.
  10. 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.
  11. 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.
  12. Today
  13. 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
  14. We have had some beautiful sunsets here. For reasons I don't fully understand - health issues described earlier? Age? - we haven't been making as much use of the campfire as we did last spring, or even last fall at the beginning of this trip. We did get out a couple of nights ago, however, when it was calm. We enjoyed the campfire... ...and then went inside to make hash. His favorite. I've been using the avocado pulp in various dishes. If I ever have reason to freeze it again, I'll follow @Nancy in Pátzcuaro's advice and puree it with a bit of salt and possibly lime juice. Most of this stuff is bland. It's possible the loss of flavor is because the fruit was already fading before I saved it. It's certainly edible. This morning I used some in a kick-over-the-traces breakfast: Quesadilla with shredded cheddar and avocado, warmed just enough to melt the cheese and stiffen the tortilla. Stiff enough to hold, gooey with melted cheese, avocado enhanced by the cheese. Good stuff. But I think a squeeze of lime in the puree would have helped.
  15. 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.
  16. 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.
  17. 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'.
  18. 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
  19. 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.
  20. 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?
  21. ...and here she is: Live from Las Vegas, it's Smokeydoke!
  22. I'd never heard of this until weinoo's post.
  23. I love the Lebanese food that I've had in the US, so I'm looking forward to this!
  24. Breakfast! 2018

    Grilled Ham and Swiss on Rye with Horseradish Mustard
  25. I've had some real success with freezing then thawing stock on a strainer. It's comes out perfectly clear. Sure, it may take longer, but it doesn't involve any fancy or expensive techniques. The broth's gelatin acts as the chicken breast and egg white does.....a filter.
  26. Goan Pickle: "Prawn Balchao"

    Hi, Nancy. No, you're not supposed to refrigerate it. It can be stored at room temperature.
  1. Load more activity