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  1. Past hour
  2. St.Patrick , AKA CornedBeef 2018

    I did a Corned Beef at 155F for 24 hours and it pretty much shredded with no effort. I am not sure if that is what you were shooting for, but i imagine 175F for 16 hours would have a similar end result.
  3. I just saw this from a FB friend - is this your venue? https://www.facebook.com/socal.ren.faire/
  4. Coloring your own cocoa butter

    Any idea what the source of the cocoa butter you are using is? Certain cocoa butters have a much lower melting point than others which might make them less viscous at the same temperature and contribute to the overspray.
  5. I have no intention to persuade anyone. I just want to disagree with the picture the writer is depicting that restaurants are all: “Restaurants are rife with abuse, mental health issues and addiction” "I really wanted to call attention to the pretty severe mental health crisis that is happening within the industry, and frankly that is ruining and taking lives." I agree that restaurant work is tough and there are problems, but all the restaurants I know have mostly happy worker ( about work environment, not pay scale) . she also says some people with existing mental health issues are drawn to restaurant work. "There is something especially about kitchens that might draw people who might suffer from particular issues, or be driven by particular issues — whether it's depression or anxiety or OCD or bipolar or something — where the condition they're dealing with is actually what drives them in the profession," she said. What!!!!!! Is she serious??? I also would be grateful if you can point out to me if in anyway my comments are not consistent with OP's statement in her/his original post. dcarch
  6. Best Fast Food Burger

    We went to Freddy’s tonight. They’ve only been open for a couple of weeks and have been very busy. We went early. We each had a combo meal, with fries. I had the Original Double Patty Melt (Two steakburger patties, Swiss cheese & grilled onions on toasted rye bread). My husband had Freddy’s Original Double (Two steakburger patties, mustard, ketchup, onion & pickle on a toasted bun). We both enjoyed them, but... My husband says he likes Five Guys better and the fries at Freddy’s, though hot, skinny, crispy and plentiful, most were so short in length it was hard to pick them up and still be able to dip them in the ketchup. Overall I liked it and will go there again.
  7. Yesterday
  8. Best non-stick cookware?

    I can't speak for All Clad or SLT specifically, but the problem that people generally run into with nonstick pan warranties is that the coating is warranted ... but not the performance. It's not enough that eggs stick to it. You'd have to show that in spite of your following every letter of the insturctions, the coating flaked off. It's certainly woth trying. Just don't be surprised if they give you the classic brush-off.
  9. Anyone using a LP Gas stove?

    Yes indeed. Just tell the dealer that's what you want. LP and not natural gas. Great stove. Really throws out the heat. Makes our old Vulcan look weak.
  10. Lunch! What'd ya have? (2018)

    Today I joined a friend for lunch in town at Stone of Accord for some wonderful Irish food and a good beer. We both chose the bangers and mash with veg. And the best onion gravy. One of our favorite places. I've been dreaming of this since St, Patrick's Day.
  11. Breakfast! 2018

    @HungryChris that is so ,my kind os cruse.
  12. I agree, I don't see the difference between feeding a dormant starter separately or just adding it to a bread recipe as-is, it's being fed both ways, I do it all the time. The only argument I can think of, and it is a good one, is that you want to make sure that starter is dormant, and not dead. It's not always easy to tell. A dormant starter usually will be more sour. Feeding a starter less often (deliberately) also makes it more sour from what I understand, although I couldn't explain the science.
  13. MAP-Pro Torches

    If you fear leaks during down time, remove the torch and screw on a gasketed cap. Propane Bottle Caps
  14. While reading eGullet this afternoon I am eating Girl Scout Thin Mint cookies. Mmmm...
  15. Taco Bell 2014 -

    I am mortally irritated at Taco Bell. I got my every-six-months urge for crunchy tacos yesterday. Grabbed my bag at the drive-up, got home, and dammit, they had left the lettuce off the tacos. And I had no lettuce at the house, as wasn't getting back out.
  16. Be still my heart.
  17. eG Cook-Off #72: Ramen

    I've wanted to make ramen for a while now. Vegetarian ramen that is. Homemade alkaline noodles (using baked baking powder) and extra wheat gluten. Stock made of charred veggies (onion, cabbage, ginger, leek, chili, garlic), kombu, mushrooms, cooked in a PC. Black garlic oil, sesame paste, red miso. Fresh garlic, soy sauce, sesame oil. Topped with baked eggplant, sweet potato, mushrooms and kohlrabi. A soft egg.
  18. Drinks! 2018

    Midnight Sun (Aquavit) 1 1/2 oz Aquavit (Tattersall) 1/2 oz Grapefruit juice 1/2 oz Lemon juice 1/4 oz Grenadine (Homemade) 1/2 t Sugar 1 sli Orange (as garnish) This was great!
  19. Dinner 2018 (Part 1)

    Escargot, cream of mushroom soup, fillet of beef and lamb chops at Le Bistro on the NCL Pearl. HC
  20. Glad this came to my attention. I think I shall try these.
  21. Chocolates with that backroom finish

    And push them together very firmly while wet.
  22. I would bet it's completely different. They have different formulations at many cocoa levels. Le Noir Amer is blend that's been around a long time. Valhrona doesn't publish where the chocolate comes from, as far as I know. I was guessing Abinau was a single origin, but it looks like a blend from plantations in a particular region in Africa.
  23. New to Back of House - Advice please!!!

    If you're not making money on salads, even if the staff is a little heavy handed with the ingredients, then they are mispriced or the accounting is screwed up somehow and the situation isn't as bad as you've been lead to believe.
  24. Bought it the other night. Now I just need time to start reading it (and a couple of others that I've purchased recently).
  25. I have a similar one, without the pretty colors I ended up getting a airbrush because my hvlp had a lot of issue with over spray. With the airbrush there's no issue with overspray.
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