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  1. Past hour
  2. Dinner 2017 (Part 6)

    Valbreso doesn't last long enough to age much in our house.
  3. Today
  4. Chili

    Speaking of canned chipotle; Try adding a can or two of canned chipotle in adobo to a block of guava paste and blend it in the food pro. A wonderful condiment to add to meats and stews or spread on a slab of toasted Cuban bread. Hot, spicy and sweet. Always a good combo
  5. Dipping soft centers in chocolate

    Oh, this is a good idea, thank you. I'll pour off the peanut oil if I'm using purchased peanut butter, and replace with cacao butter I have on hand. I wasn't looking forward to using more powdered sugar, it's already so sweet and has that weird texture from the starch.
  6. OMG this looks amazing and right up my alley. Want want want.
  7. It's not psychological. Could be the food coloring thing. There's a very unpleasant flavor to the whole piece of candy that I just don't detect in that one small bit. I suppose it could be a matter of quantity vs quality, though - as in, too much of a bad thing. Next time I find myself in the immediate company of one of the odious kernels (as opposed to odious colonels, with which I've also had unpleasant experiences probably owing to too much of a bad thing), believe I'll do a little empirical investigating.
  8. The Latest Must-Have

    Please, please tell me you are not attempting to compete with Gwyneth Paltrow.
  9. Fair Fare

    I have yet to be a state fair - any state fair. The writeup in @kayb's link makes me think I could eat myself silly, day after day there. Some of it I could pass by: call me unadventuresome, but the cricket pizza isn't something I'd jump at. Bacon-wrapped deep-fried oreos seems a bit much, too. OTOH I have had deep-fried Snickers bars and been surprised at their over-the-top deliciousness, and the offerings listed from Fried What? make me think I'd spend far too much time and money there. The Minnesota State Fair has come and gone, but it seems from radio reports that their food schtick is food-on-a-stick. (The logging and forest products industry must love this trend. ) Deep fried candy bars or chicken or pickles on a stick, anyone? This article from the Minneapolis Star Tribune, 10 foods on a stick you have to try at the Minnesota State Fair, lists some intriguing options like fried olives on a stick. There's hand food and plate food too, according to this listing of the 2017 new food offerings. (Warning to future readers: it looks like this updates yearly.) Perhaps I'll get there some year.
  10. Lunch! What'd ya have? (2017)

    Tomato bruschetta, two toasties, one with leftover collard greens spread with roasted garlic and topped with prosciutto panino, one with sliced marinated mushrooms with the same topping. I added a few slices of leftover steak with a horseradish and mayo sauce. HC
  11. Fresh Sardines

    All I know is I have a craving for fresh sardines now and they are not to be found. Only nasty frozen ones processed for bait shops.
  12. Breakfast! 2017 (Part 2)

    Hot apple pie from Clinton Conover Farms in Stone Harbor, NJ and some aged cheddar. Coffee ... black.
  13. Food funnies

    Nothing is sacred: https://xkcd.com/1905/
  14. Actually, for heating I will just use a small light bulb. Better yet, LED lights, which give more light per watt. Some seeds may need light stimulation to germinate. It takes about 15 minutes to build a very sturdy foam box using, yes, duct tape. Very encouraging for my garden. :-) dcarch
  15. Fish Identification

    Here is the baby steamed. More info on the Dinner topic.
  16. Taco Bell 2014 -

    No, they don't offer a Chocodilla here. I don't think that's a great loss to me, but if you wanted to make one at home, including the Kit Kat Version it would be cheap, easy and fast. Our Taco Bells offer Cinnabon Delights in 2, 4 or 12 packs, Cinnamon Twists (looks something like churros only less dense) and a caramel apple empanada in the way of sweets. The latter is the only one I've tried, and it was very, very disappointing. Gluey is they way I would describe it. YMMV, but I have had much better fruit filled empanadas.
  17. http://www.cookingissues.com/index.html%3Fp=6.html
  18. Thank you. Now let's see if my brain still has what's necessary to follow through.
  19. I have a preference for button over iPhone apps
  20. How to recreate these chocolates

    Have to agree wth @pastrygirl. Looks to me like they taped of the center line, splattered black then removed the tape and sprayed gold. Not sure if it's backed in white or not.
  21. Yesterday
  22. OK, I had a friend pick me up 4, 125g pouches of this Voatsiperifery at G. Detou. What's the best way to store it? I know "sealed, dark and airtight", but can I/should I also freeze it? Thanks!
  23. Old cookbooks

    I can take pictures of some of the cookbooks and post them if y'all would like.
  24. Traveling with a 4 month old and 4 yr old. Looking for some solid food recommendations for lunch and dinner here? TIA Paul
  25. Aldi

    the cheese doesn't taste bad , in anyway. it just doesn't ripen well and some of the ones at Tj's ( if you are a CheezeHead and pay attention to this ) do. some don't. you can tell if the Tranche ' bulges ' get the tranche that bulges the most ! three days on the shelf :
  26. The Ladies Who Lunch (Part 3)

    Well, good for you. Eating when you are not hungry or when really full is a bad idea. Most restaurant meals can be shared these days, especially at lunch time. IMHO
  27. Restaurant pet peeves

    I've see this too, in Beijing, Vietnam and Thailand. The first few times I experienced it it drove me crazy - I felt like I was under the gun to make my choices as the server stood there anxiously waiting for me to so something. It was even funnier when in Beijing and I used the Waygo translation app to translate the menus into Pinyin and English - you had to scan each line and then wait a second for the response to come up... Doing this on a menu with about 100 lines was hilarious. Now, I try to learn how to say "please come back in a few minutes" to give me time to peruse before the standoff... which sometimes does and sometimes does not work... In Vietnam, I learned to say "I'm not ready" and then it's easy enough to flag them down later by saying "em, oi!!!" really loudly to get their attention...
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