All Activity

One of the best sources for all this information is the book Bakewise by Shirley O. Corriher. I have a PDF copy if you would like it. Just PM me your email address.

Last night's dinner. I had a small Sterling Silver 2lb prime rib that I cooked on the grill and served with just some grilled peppers and zucchini.

@FauxPas thanks for thaT. I checked the Campari's : they come from Monrovia , California. maybe the Campari's that MarketBasket sells came from Canada.

I am not new to baking. I often make cakes using other people's recipes, not mine. Sometimes they work, and sometimes they don't. That's why I am asking these questions. Flour and eggs are the structure-building ingredients of a cake. Sugar and fats are the tenderizing/softening ingredients. I think these are the main functions of these ingredients. That's what I know so far. 2.Anyone who knows how to bake or specializes in cake making, can you provide me with a basic sponge cake recipe using butter? Also, please specify the amount of oil if substituting butter with oil. 2.When I search Google for recipes, they often mention the commonly used ingredient ratio in cake making as 1-2-3-4. That means: one part fat, two parts sugar, three parts flour, and four eggs. If we add milk or curd (or similar liquid ingredients) to increase the moistness of the cake, how much liquid should I add to maintain the correct balance between flour, eggs, fat, and sugar? 3.if we don't know whether we should add a leavening agent like baking powder or baking soda, how can we figure out which one to use? Also, how do we know how much to add? 4.For baking beginners, we usually start by making a basic sponge cake that can be used for all common cakes. When making other types of cakes, how do we know the correct ingredient quantities to achieve the right batter consistency based on our knowledge? 5.What happens to the final product when the quantity of ingredients like flour, eggs, fat, or sugar increases or decreases in the cake batter? 6.How do we know whether we should use whole eggs, only egg whites, or only yolks while making cakes? 7. Which cake mixing method I should use creaming butter and sugar or beating egg white.if we use oil instead of butter what is the first step.

@rotuts-- sorry for late chime, but yes that was the cap

Front panel.

What does that mean?

Shout out to Gene's BBQ in Atlanta. The best way to describe this place is a bar with a kid's menu. It isn't really a BBQ joint as I think of one, but sort of an Asian/BBQ fusion dive. The atmosphere was warm and friendly with a ceiling full of string lights. The martini was decent, my blue crab claws were pretty good in some variation of an Asian sauce. My son-in-law, a brisket lover, declared his brisket to be very good. The twins were happy with their mac n cheese and thrilled with their dessert which was really just a pineapple coconut smoothie that was deceptively delicious and which we all agreed might be good with a splash of rum. The surprising star was the banh mi with charred crackly sort-of- barbecued pork, proper pickled vegetables in a Viet roll. Highly recommended as a great place for families. Oh, and I don't want to forget the fact that the girls found a basket of free lollipops soon after we walked in and that kept them busy until the food arrived. What's not to love? As always by the end of our visits, my husband and I are fried and no longer in the mood to cook, and also as usual, the new crop of mosquitoes has dined out ON ME, so I'm over eating al fresco at dusk. Another few meals and we are headed home.

Thick Veggie Stew with Caramelized Sweet Potato and Smoked Pancetta Sauce

Nominative determination pays off yet again

If it's the Campari tomatoes from Windset Farms, they are a Canadian company but they have greenhouses in both Canada and US. They grow Campari tomatoes in their Santa Maria, California greenhouses so you should be able to get those ok. Here in the Delta, BC greenhouses they grow more of the Avalantino variety which are also very good. Similar to Campari but maybe a tad bigger and labeled as Vivo tomatoes. They also have a variety of other tomatoes, plus cukes and peppers. https://windsetfarms.com/about-windset/

EGULLET WORKSHOP SCHEDULE Friday May 16, 2025 8:30 am Meet at TCF Sales 720 S Bell Blvd 2D Cedar Park 12ish Lunch (provided) 4:30 Cleanup 6:30 Dinner at Dos Salsas Private Room Order off menu 1600 E Whitestone Blvd Cedar Park BRING YOUR TREATS TO SHARE Saturday May 17, 2025 8:30 TCF Sales 12ish Lunch (provided) 4:30 Cleanup Dinner on your own Sunday May 18, 2025 8:30 TCF Sales No lunch today 12 Drawing 2:00 Cleanup

Thanks for starting this thread, @Duvel, and great to see you back on eGullet! It was just my husband and me this year. We started with a simple little gems - heirloom tomato salad, and homemade confit garlic and sun-dried tomato focaccia. For the main course, I made a classic mustard-crusted and garlic-studded rack of lamb and Kenji’s best crispy roast potatoes (which disintegrated a bit, but were very tasty). I just love a good rack of lamb and this was perfect!

A traditional Indonesian padang classic - ayam balado. I'm sure when we're in Jakarta in July, I'll have something balado-ified every day.

Yikes.... I hope she never travels to Indonesia, Malaysia or Singapore... they put turmeric in EVERYTHING!

Chicken and chickpea curry with roti

Gaylene and I took a boatload of photos of Bob's book when we were in Toronto. Have I tried any of them since - nope! But I can bring my iPad and folks can sift through the photos of the recipes I took to see if they were interested in trying any.

I can help you with the salted caramel

Scrambled eggs with leftover pork loin, flavored with three kinds of chiles (jalapeno, long red, and roasted Poblano), shallots, garlic, cumin seed, scallions, Thai basil, and feta in brine (which melted into the eggs).

A couple of quick dinners from this week. Roasted gnocchi with cherry tomatoes, broccoli and chicken sausage Sir fried noodles with bok choy, roasted oyster mushrooms, and my nephew grilled some pork tenderloin to add for those who wanted meat in it

@lemniscate nice tip. Ill look for these.

Frozen mushrooms are suspect usually but I heartily enjoy the newish frozen sliced shitake mushrooms that TJ's offers now. I've used in scrambled eggs, for bison burger topping and in ramen noodles. Really good, very intense flavor from just a few slices. Easy to keep in the freezer a bit here or there use. I used to buy their frozen mushroom medley, but it declined in quality to me over the last few years, I think it's been discontinued anyway.

Speaking of curry, my nephew's wife has discovered that she is allergic to turmeric. She breaks out in a rash. It took her years to figure this out. Weird, right? I'm glad I didn't make Lemony Turmeric Tea Cake for her. That's Alison Roman's brilliant recipe, which does not taste like turmeric at all but had a fabulous color. Speaking of grouper....OMG this is really my favorite fish of all time. Last night, courtesy of the remarkable DeKalb Farmers' Market, I made blackened grouper. This was probably my last time eating grouper for this trip, too too bad. I prefer the red grouper to the black, and that's what I got. It was delicious. Every time I come to visit my daughter and her family I bring her Hot Cajun Blackening Spice from Oaktown Spice in Oakland. It's simply the best. I can buy about twenty different versions of the stuff here in Atlanta, but all of them are too salty and not as good. So last night I had west coast blackened east coast fish.

Curry is always on my menu when he's gone! (I love when he's at hunting camp for a month- all curry, all the time). Last night I was craving pasta so- shrimp, tomatoes, garlic and Rummo gf pasta.

On the front panel or on the app on a cell phone?