All Activity

If you can eat this, you can have some pasta! He just doesn't like the name. Call it something else, and you never know...

One of these looks as if it's made by the students who don't graduate, the other looks like it's made by people who...know what they are doing. Where do these take place?

I'm absolutely loving reading through this thread @liuzhou. I'm a big fan of Fergus and St John. Thanks for putting it together. There's also cooking en vessie, where (usually) a chicken is poached inside a pig's bladder- which is later discarded because it's basically rubber https://en.wikipedia.org/wiki/En_vessie?wprov=sfla1 Sorry for the necrobump

I'm not entirely sure about eG's policy on this, but I'll send it to you in a PM. Jim

Pizza night … DW came back from running a bit too late (likely there was running plus gossiping), so all three pizzas were done already, yet still warm to hot (thanks, 0.5 inch steelplate 💪). Top: Speziale - salami, ham, mushrooms. Bottom: Tyrol - sour cream as a base, potato, onion, air-cured sausage. Vesuvio - spicy fennel salami, mushrooms, fresh mozz & chili flakes. Because it was close to bedtime for little one, we opted for two episodes of Futurama instead of a full movie. No complaints 🤗

@ElsieD Wow. I should have purchased a few , and smuggled them into Canada ! this item ( CA ) https://www.amazon.ca/GE-PROFILE-Indoor-Smoker-Small/dp/B0DM6WTRKK/ref=sr_1_26?dib=eyJ2IjoiMSJ9._Ht8vrPSCsElmo29_j9Yc0cWvLacaM2ud0DvJIi8OP1TFUcwZfbdHWLlrZcoGC0hVy5vsoc5BIGqfD5j2BAmT0SUG90xxv7-2u3yRDOCZKk4HC-Zy6eOjdP0HeN1zH6_Mbf_P0ow4Sy3hc1ys3TFCAtIEg1I_V31TvzytjwYYmhdh_SPjnPS-wEE7YtcutTyH9nhH9vuPlo6mjXf0iNPzgpJ0-f22UVwoHjuA4L4dBheXfaHUkfncOnczx6ATBO0ikMfMkN_lcHqdH0YwihBEovuwQyccKCGT2sN4xXjiwY.-tZLqZk67wY-pIMpE0uV0b8UQbye6UwqUStz7O_alVA&dib_tag=se&keywords=ge+indoor+smoker&qid=1748889885&sr=8-26 $ 122 CA is $ 31 in the USA. I thought that price was steep

This is a new-to-me entrée and I pretty much enjoyed it. For openers, the noodles had a decent texture although a little more "snap" might have been nice. The dish was adequately saucy and the peanut flavor was fine. There was a subtle, underlying sweetness to the dish, perhaps from the inclusion of some carrots, and there was an acceptable amount of chicken. Being a noodle dish, the chix played backup, but did so nicely. The dish was a little bland for my taste, but for others it may be just right. Adding a blend of red pepper, szechuan, and gochugaru chili flakes made the dish sing for me. 'Twas a lovely choral arrangement.

$1,823.09 is today's price listed on Amazon by a non-amazon seller.

Unapologetically inauthentic Jap Chae. Side of serving tongs wielded by hungry, slightly impatient spouse

Dipped fries or “dabs” are fires that have been dipped in batter prior to being fried. The primary advantage to them is that they stay crispy when they get cold. I look at an establishment selling them as akin to a workman showing up to a job site with a pillow and paperback novel. Fries should be hot. No excuses. This advantage has led to them being widely adopted in the US fast casual market. I am heartened to hear that they are a mystery to you.

What does „dipped fries“ refer to ?

Today's Amazon price: $559.99.

Jim’s, would you be willing to share, (reshare) the formula?

Have you seen the potato prices in Costa Rica? Actually, I'm not much of a fan of fried potatoes. I make them for Carlos because he loves them. And I had the tail end of a package of tots and the tail end of a package of french fries. If you enlarge it and look very closely I think there's a ninth fry hiding underneath.

8 (eight) fries and 3 (three) tots

@Dejah pleased you are back home, and posting again !

I am so glad that you are home and recovering well enough to cook up some delicious meals.

French toast made from a loaf of sourdough so stale that I ended up letting the slice sit overnight in the egg:milk mixture when it became clear it wasn’t going to soften in time for yesterday’s breakfast 😮 The sausage patty was a freezer remnant from a while back when I used an Aldi breakfast sausage chub to freeze up a batch of thin patties I could cook quickly, right from frozen for breakfast sandwiches. Time to make another batch.

This is the last ( # 6 ) of the Fz WTB's done the same way as # 5. the lower pan fond. looks a bit burnt , but fortunately its not added to what I previously saved in the refrig. No Fz WTB's on sale this week end. but as soon as they re-appear , Ill restock the FrostFree Freezer in the basement , for later use. I leaned a lot , got the hang of the GE-IDS , and these smoked TB's are going to make fine sandwiches or Turkey dinners over the next several months. stock from the series of bones was made in the iPot , over here : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/

making more stock , from the backs and frames of the varioous Fz turkey breasts ive worked with over on the GE-IDS thread: https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/ bones Ive fz from the last three TB.s in the front the bones were cooked in the GE-IDS on the lower rack. I decided I didnt need to do that , for flavor , as I was going to use each iPot's session's stock , over again , until finished. I ended up w stock that was 4 X : 4 sets of bones ( two backs in the first session ) , then using that stock , single backs and frames for each subsequent rendition. the two uncooked bones , ready to bake for some Malliad-ing while the bones were in the oven , this pot contains the smoked bones , and the previous stock , which I froze in a TJ's plastic cookie container . ( I save them , as I fined them useful for lots things , mostly a decent sized container for the refrigerator ) bones baked MC ( The Cat ) likes turkey it seems, he kept an eye on the oven while baking the above. these went in for two iPot sessions , which the stock was still hot. thus three sessions , back to back , to completion. this took some time , but it was all unattended. 1 hour HP initially , ( not counting the 20 min warm up ) , bones are removed after a quick mash up w a hans masher ) meat falls right off the bones , then the chunks of meat are mashed again to get to meat fibers , and iPot'd for 20 min. the meat its then removed , and pressed in the potato masher ( previously described , above ) meat bits discarded. they are completely dry , and more or less flavorless . I ended up with 1/2 of the original volume of stock : I cooled and refrigerated . the next day I removed the fat. it had more of a pork flavor than turkey , but I discarded it. couldn't think of a use at this time. this is a gel . I portioned it into two plastic containers , the size I use for Vac'd Bricks. I micro'd them to just level them out Ill freeze and tomorrow Ill Vac and save for future use. I as concerned that repeated iPot'ing of the stock might change the character of the proteins and sugars , making them un-palatable. and secondly , that the fat would also change into tasty unpleasantness , as there would always be a tiny bit in the stock. neither happened . this is very tasty stuff. smoky , but not overly so . turkey and pork flavors. the little seasoning i used did not overwhelm the flavor. and , its not salty at all. this is full flavored , not light flavored in any way. Ill make this stock the same way , with then next 6 TB's Ill smoke 1 - 2 , and oven roast the other 4 . I will remove all the turkey skin ( as i dont need the surface area for Malliard flavor , and I dont care for turkey fat. ) I might start w the volume of water I initially used for two Tb units , which ended up in one full TJ cookie container of stock then re-use that over and over until done, which ended up w 1/2 container of concentrated stock. I was surprised on how much turkey meat was discarded with the last 3 TB's . but it had very little flavor , but the meat was not wasted. over all , a very successful project , done in easy stages each time.

I was craving a spicy breakfast, so . . . breakfast tacos with chorizo, zucchini, and egg, plus white onion, garlic, jalapenos, bird chiles, Mexican oregano, and Thai basil. Finished with a little heavy cream and feta to somewhat tame the heat.

I'm so glad you're home and doing well. I was beginning to wonder when I hadn't seen anything from you for so long.

So glad you're home and back on your feet! I love red velvet cake.

Glad I hadn't been able to access these pages. I just got home after a 4 week stay in the hospital. surgery and recovery from chronic subdural hematoma. The food in the hospital was better than expected, and not a single meal repeated. The only thing I missed was fresh veg. When the dietician asked if I wanted anything special. I said vegetables. Then I had double portions of peas, or mixed vegtables, etc. I had my very FIRST Tuna Casserole! Added some of my cream of mushroom soup really helped as it was rather gooey! After I got home, I craved ramen and veg! Had some store-bought pork dumplings, shrimp, Nappa cabbage and packs of Ramen More stamina next day: Oven baked ribs, and fiddleheads! And a friend brought me Red Velvet cake! Took a break last night and ordered out for pizza and chicken Caesar salad.

That is very interesting news. Thanks for sharing it. I am surprised because, in an interview with Tomric, Greweling spoke somewhat negatively about the second edition of his book. It seems he was quite satisfied with all he said in the first edition and was pressured into doing the second by his publisher. It would seem the publisher must be keeping up the pressure. By the way, welcome back to eG. I have missed your beautiful and useful contributions to the forum. You are a confectionery master.