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  1. Past hour
  2. I have than same book. its a fine book.
  3. Hello @Rodi. Have you looked at King Arthur Flour for bread recipes? Here is the link for cheese bread recipes. However I can't find my favourite called Tender Cheese Bread which is made from leftover cheese (from 2010). It also has measurements for a 1 lb loaf. Send me a PM and I'll send you a pdf. Also check out Beth Hensperger's The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine (eG-friendly Amazon.com link)
  4. I suppose farms that sell at farmers markets or their own small shops don’t count as “commercially” but here’s a link to a 2014 LATimes article by David Karp that mentions several sources in SoCal: Local Espelette powder comes to L.A. farmers markets. I believe most of them (Kenter Canyon Farms, Weiser Family Farms and Windrose Farm at the SM farmers market and Farmer & the Cook Market in Ojai) are still selling the products. Not sure about Little Fresh Farm.
  5. Apricot and Muscat Tart by Sarah Johnson... Looks alright from that carefully composed angle. However... The horror! The horror! I think the problem was one of two things, or a combination thereof. I used more apricot purée on the base than the recipe called for - otherwise it would've just been a smear - so maybe the extra moisture bubbled up through the filling causing the fissure. And I was suspicious of the time and temperature: 30 minutes at 180C/350F until "golden brown" for a pretty shallow, clafoutis-like batter seemed like it was asking to be overcooked and crack (and it would've been even thinner if using the indicated 25cm/12-inch ring rather than 22cm). I had it with the Muscat-roasted apricots and a splodge of vanilla crème diplomat leftover from the weekend's cream puffs... After all that, if it had been a knockout taste-wise then I'd revisit it and make a few tweaks. But it wasn't, so I won't. Next up, the Feta and Honey Cheesecake from Honey & Co... I had this years ago at the restaurant but don't remember much about it. I decided to make it when Lidl had in some kadaif pastry, presumably riding the wave of the Dubai Chocolate craze. It was precooked and shredded, so I just mixed in some melted butter and sugar, figuring it was in the ballpark. The cheesecake mix was fine but unremarkable. I knew as I dolloped it on top of the kadaif that it was gonna rub me up the wrong way, given my issues with smooth-on-rubble, but what can you do when it's the whole point? Ho-hum.
  6. Today
  7. Ann_T

    Dinner 2025

    @Shelby, I just love when you share your feasts. Last night's dinner. Something that I've never made made before. But saw fresh squid at the fish counter and decided to make Calamari for dinner last night. Served with Toum, a Lebanese Garlic sauce that made the perfect dip. I cut the squid into rings and then soaked for a couple of hours in buttermilk before tossing with a combination of flour, cornstarch, baking powder, salt, pepper, cayenne and oregano.
  8. The green one's become my favorite. Followed by the standard red hot sauce. I haven't tried that garlic pepper one ... how is it?
  9. blue_dolphin

    Breakfast 2025

    A slice of yesterday’s baby kale and sizzling scallion pizza topped with a poached egg.
  10. RWood

    Dinner 2025

    Oh yes, thanks for asking. Apparently the fan motor died. Our contractor friend came over late the other night and put in a new one.
  11. Apparently model SD-BMT-1001 is nearly identical to the SD-PT1001. This is a link to that manual. I hope it helps: https://manuall.co.uk/panasonic-sd-pt1001-bread-maker/
  12. Hi, I am new to bread making, and my purposes are two fold, making great breads by hand and machine. My wife has some gut issues and I'd like her to have a better bread at a better price than what is currently available. I bought a used Panasonic SD-BMT1001 1lb machine. We have two of us. Downside is the machine is for Japanese domestic market and has no directions in English! It's fun. It's makes great bread and the size of the slices is perfect, slightly bigger than supermarket... lasts about 3 days between us. All issues were my fault. I love this machine as I have made bread that comes close to "Italian" bread from New Haven, CT area (though not the same shape!). Excellent! The language barrier causes one to slow down... which is good... I learned to change the crust color... Looking forward to making a cinnamon raisin bread that is marbled... There is a lot to learn, but it is pretty logical and cooks the bread to perfection. I have had to throw out 3 loaves of bread because I made bad mistakes!!
  13. Shel_B

    Dinner 2025

    Last night, Cleanin'-out-the-fridge-Stir Fry. My fridge was sorta bare, and my neighbor's fridge was also poorly stocked. We combined what we had and I cooked the combination to make a quick pan of veggies and chicken with the last of a package of Soba noodles and made dinner for the two of us. Chicken, onion, bell pepper, garlic, ginger, sliced shiitaki, soba noodles, some jarred sauce, and greens for flavor and appearance:
  14. YvetteMT

    Lunch 2025

    Gf pizza with ham, green olive, mushroom, and sauerkraut. (Kraut is a Midwestern thing for sure. First had it on pizza in Michigan and then Illinois. Cheap ass sauerkraut that's really bitey is best. All I had was bougie fermented mild kraut. Not the same but scratched the itch!)
  15. YvetteMT

    Dinner 2025

    I'm glad to be rid of this particular package of halibut. I think they get tough as they get bigger. IIRC, this one was 75 pounds-ish and I'm not a fan. Broccoli, black rice, halibut and lemon sauce halibut, cauliflower rice, and lemon ricotta sauce Veg, corn, and pan fried halibut I think there's only one package of big halibut left in the freezer. I HOPE there's only one left.
  16. YvetteMT

    Breakfast 2025

    Omelet with bear sausage, onion, cheese, and black olives. Hashbrowns and fruit.
  17. Welcome back, Teo. I think you might be right about the seeds. And I think an additional problem is that I pureed in the berries when the mix was still cooling from pasteurization—probably not hot enough to deactivate the phenyloxidase enzymes, but plenty warm enough to accelerate their action.
  18. C. sapidus

    Breakfast 2025

    Breakfast tacos with shrimp, roasted chile Poblano, and creamy scrambled eggs. Seared the shrimp with sauteed onion, garlic, ginger, serrano chiles, and cilantro.
  19. I agree on all your points. Right now I'm excessively well stocked on those sorts of items, but eventually the Amazon 3rd party price gouging may be my only option. That's a while off, but it's nice to think I may have options when the time comes.
  20. Bill West's The Complete Electric Smoker is a fine book. its giving me many ideas thank you , @JoNorvelleWalker Ive sent the eBook to the WHPS https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331 for study. a P.S.: circular justs showed up CkLegs on sale next week. and its going to be cooler
  21. @Smithy the problem w ' TJ's @ Amazon ' is the price. 3d party price gouging at its finest. but if one gotta have it , then one gotta have it. Im very fortunate : Tj's is 10 minutes away although they now open @ 9 AM rather than 8 AM. its always sometning.
  22. This sent me looking to see whether TJ's had developed an online presence. Nope. Gotta be in certain areas where there's a third-party delivery service, although I see some things are available through Amazon now. Ah well, I'd still rather live out in the sticks! Actually, I've just seen that Amazon carries at least two of the items I like to stock up on: their redundantly-named Garlic Aioli Mustard Sauce (eG-friendly Amazon.com link) and these julienned Sun-dried tomatoes in olive oil (eG-friendly Amazon.com link). Yay!
  23. rotuts

    Dinner 2025

    @RWood you have A.C.?
  24. @JoNorvelleWalker Thank you for the ref. to that book. I now have it as an e-book. Interesting Rx. it was so hot here last night , all I could do was cogitate on my next Projects w the IDS. ( ' GE ' put to bed ) and I thought Turkey Legs. I recall Jacque & Julia's TV series where they deconstructed a Turkey , and baked it that way. I used to do that , and added a step in removing the meat from the frame . however , J&J suggested chopping off an inch or two from the leg end , and after roasting one could easily pull the leg tendons out of the cooked meat. Ill try that in the IDS , and , added to J&J's work , also chop off 1/2 inch of the joint at the thigh end thus removing most of the tendon's as soon as turkey legs come on sale. Ill practice using the times and temps from the West Rx , on CkLegs on sale of course.
  25. Garden--7 tomato varieties/ Chinese egg plant/globe egg plant/ rhubarb/ 3 types potatos/ shishito's/ collards/blk kale/ marcona peppers/ raspberries/ gooseberries/ asparagus Wild Flowers
  26. Not at all. We just landed in North Sulawesi coming from Jakarta but the active volcano is nowhere near us - it's a few hours to the east of where we are now. It won't affect our return home either.
  27. In spite of the existing heat advisory I used the GE Profile tonight to smoke Plum Chicken Pops from Bill West's The Complete Electric Smoker (p50). First chicken done in my Profile, and the finest legs I have ever eaten. Although I should disclose I am more of a thigh girl than a leg girl. The recipe specified cherry, so that was the wood I used. Total smoking time was two hours at 121C.
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