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  3. chefmd

    Breakfast 2020!

    Scrambled eggs with bacon, oyster mushrooms, garlic chives. Pickle because I had a few left over from office lunch.
  4. weinoo

    Dinner 2020

    Dying from a Marcella "product" - what a way to go.
  5. This is so annoying. I hate people! Manchester restaurant group loses £6k on reopening day as 270 diners fail to show up.
  6. I wouldn't have expected much from Perigord truffles from thousands of miles from Perigord. Chinese truffles are a waste of time, too. They do not relocate well.
  7. Nice enough but the appeal is mostly lost on me.ly
  8. The Economist this week has an article on American vegetable gardening: "From a selfish perspective, this hot quarrelsome month has brought two great joys to your columnist. It gave him his first opportunity to take part in American democracy, in the form of a local election for which his foreign citizenship was no bar." ... "To a European transplant, the notion of vegetable gardening having any kind of partisan hue is nuts. Yet Lexington's experience suggests that such politicking will not stop its resurgence. He expanded his vegetable plot -- to the sunny front of his house -- not because of the pandemic but after he finally mustered the courage to risk his neighbor's wrath. Far from objecting, however, several have constructed raised beds of their own. One neighbor, a distinguished law professor, even followed your columnist into the local dumpsters in search of the necessary planks."
  9. JoNorvelleWalker

    Dinner 2020

    A favorite... Fagioli E Tonno. Rancho Gordo Marcella beans. Which I aspirated, choked on, and thought I might die. Other than that, delicious.
  10. Hi Paul always appreciate your posts there I’ve read your article as well hehe. Waiting for your next one........maybe the effects of starch and starchy ingredients to your balancing....if you use for example potatoes (that doesn’t sound good) or yams and even rice or maybe even a sort of short masterclass on stab/Emul. Like how to use them for very specific textural effects...for example if you want more chew then a blend of stab 1 and stab 2 would be good another one is breaking down famous brands using their labels. That could be a good exercise and see if we can break down the ingredients and the numbers into a working recipe as well as explain the components
  11. I suppose you could look at it as a silver lining, but different things are showing up in the farmers' markets here as the people supplying the restaurant trade are trying to diversify. I felt compelled to take one for the team in supporting them with the bonus justification of "hey, I can post it on eGullet: Picked two days ago. It actually was very sad because they had just booked out a bunch of truffle tours when Melbourne was put back under lockdown. I know nothing about truffles, and frankly have a very poor sense of smell so it will be interesting to see if I can taste what all the fuss is about. Our younger Dalmatian, Jazzy, has an excellent sense of smell and she thought it was pretty interesting.
  12. To my mind, the significant "real world" advantage is durability, especially for those who use their V'mix to grind grain. It mucks up the polycarbonate ones pretty badly, it seems. That being said, I know from spending time on the Vitamix site (I've written some pieces for them) that a small but noisy minority has been lobbying for a steel jar for years, because they don't consider plastic in any form to be suitable for food contact. Whether you consider this to be a "real world" advantage or not a question of individual perception.
  13. liuzhou

    Dinner 2020

    Coriander Lemon Pork Tomato, basil, red onion and sesame salad with chilli.
  14. RWood

    Dinner 2020

    Pesto Pizza! Basil and early girls from the garden. Crust is the master dough with starter from The Pizza Bible (Tony's pizza in North Beach is my favorite). Cooked on the grill on a pizza stone. Drizzle of arbequina and fresh basil. So good!
  15. I just wish that they would come out with one that disassembles, so that I could blend gooey things in it and get them out. I've given up using it for anything sticky and thick.
  16. FauxPas

    Dinner 2020

    I made lasagne in that CSO-sized deep lasagne pan and we had it for dinner for three nights in a row with some salad or garlic bread, but neither of us complained one bit. I did get tired of taking photos of it, though. 🤣
  17. Some finds on Amazon this afternoon: Pancakes from around the world... "Flipping Good" Kindle Edition $1.99US Use the "Look Inside" feature and scroll down to see a couple of recipes. Measurements are metric. Slightly more expensive... "Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes" Kindle Edition $3.99US Use the "Look Inside" feature to see the long list of recipes. I am a US Prime member and the price you see may vary.
  18. Nothing very exciting here, but something I haven't had for awhile. Lots of things you can put on a piece of Wasa bread with cream cheese, but right now it's all about the produce. Cucumber and tomato is my usual topping, interesting to see what other people use.
  19. robirdstx

    Dinner 2020

    Cajun spice rubbed Chicken Wings ready for the grill. Grilled Wings with Pasta Salad
  20. I own a vintage one with the SS container also.
  21. Yesterday
  22. I can't say I've ever wished I had a stainless container for my blender. Even if I did, it's not a Vitamix. Even if it was, I wouldn't be willing to pay $200 US for it. Just out of curiosity, what's the real world benefit of having a stainless container for home use? Actually, I probably don't want to know the answer to that... I might find myself wanting one. Although, I don't think there's much likelihood anybody will be making one for my blender anyway.
  23. heidih

    Dinner 2020

    I just want to bask in the goodness of your family table for a few days. Selling tickets? Not that anyone can cross borders now
  24. heidih

    Lunch 2020

    Ye that is what appeals to me about some Asian and sweets - just sweet enough I realize we were discussing a Latin sweet.
  25. Shelby

    Dinner 2020

    Gazpacho looks so good. I've never made that ...I'm thinking this summer would be a good time to try it. I like your idea with pairing shrimp with it. Ronnie always has to have a protein. AND that Old Bay Hot Sauce! Wow! I had no idea they made that. I googled but wasn't able to find some to buy except for Ebay and it was like triple the price I bet. I hope they make some more.
  26. If I had a Vitamix, which I don't, I'd want that. My Waring grinder, which is as close as I have to a blender, has stainless steel jars. And they aren't cheap either.
  27. I am sure this is not the forum or the place - but I wanted to pass the offer along if it can possibly help anyone out. If anyone (directly or indirectly) has a need for ASTM Level 1 certified medical masks, I have a connection who is sourcing all raw materials from the US and producing 3-ply masks in Canada. Far more comfortable than anything I have worn that has been imported. Full disclosure; I am not monetarily involved in this business whatsoever and am simply helping out a friend with their start-up. Mods - if you do not approve - please remove!
  28. Kim Shook

    Dinner 2020

    @liamsaunt – what an incredible fried meal! That is my favorite shore meal! I’ve only ever had whole belly clams twice – both times in a restaurant in Jacksonville FL. We went two times in the week we were there, and they were so good that they were the only thing I ordered both nights! And those onion rings look absolutely perfect. It’s hard to get anything but batter dipped rings anymore, but much prefer the crumb coated. Dinner last night included the wonderful gazpacho that Mr. Kim made from a lot of our produce stand haul: Rice flour/beer batter fried shrimp, beets (for Mr. Kim), naan, and cocktail sauce flavored with this stuff: Mr. Kim was able to order two bottles of this limited edition of hot sauce. It is perfect with seafood. Also tomatoes and corn:
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