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  1. Past hour
  2. Lunch! What'd ya have? (2018)

    The Man made brunch today...toasted BLT's with the mayo I made yesterday with my stick blender...easiest mayo to make ever! Eating while ooogling Egullet
  3. @Nathan on BBC Radio 4.

    Did you mean @nathanm?
  4. PureFizz vs SodaStream: your take?

    Yes, for MR. I prefer the sharpness of straight CO2.
  5. Lunch! What'd ya have? (2018)

    Corned beef hash with an over easy egg. Obligatory egg porn.
  6. Today
  7. I used to read the Giles Coren column but haven't in a long time. I remember one column of his where his then-girlfriend had given him his walking papers. That column was a review of a restaurant outside of London but if memory serves, it seems to me that 90% of it lamented the break-up. It was one of the saddest columns I have ever read.
  8. Dinner 2018 (Part 1)

    More about the potatoes please?
  9. It's going to be 8 for me I think. I love the idea of a textured outside for grip. It doesn't even have to be as complex as the two above. I'll send you a PM with the surface of one of your bowls I have at home to see if it is an easy or complex option as I know very little about the process.
  10. Lunch! What'd ya have? (2018)

    Grilled Corned Beef and Swiss on Rye with Horseradish Mustard.
  11. I bought an electric tiller last week. Going to see if it will serve to till up the garden; not sure it's heavy-duty enough to do so. I've delayed longer than I should about getting someone in to do it with a bigger machine; I may do that, and then go over it again when I get ready to plant. I have all my seeds. Normally, I'd try to plant on Good Friday, but I may give it a little more time this year, in the event we have a long, chilly spring like we did last year. I will buy herb and tomato plants locally, and possibly some seed potatoes as well, though I have some Yukon Golds that seem to be sprouting away in my pantry as we speak...
  12. The Cuisinart steam oven turns itself off at the end of the baking time. For the second loaf I baked yesterday - it was about an hour later before I got back to it. Ditto the second cake I baked. Sous vide is really forgiving too. And the Instant Pot has the keep warm. Yesterday was a miserable day in the ER - I went pretty much steady from 8 am to 6 pm with just enough time to run down the room and put the dough together, another trip to knead it, another to shape etc.
  13. Planting Red Pontiac potatoes today. Question for 'tater planters: Do you cut your seed potatoes? It's been a zillion years since I've planted potatoes. I don't remember what I did last time, but I chose not to this time. I read that there is no horticultural reason to do so....you do, of course, get more potatoes. I also read that by cutting they are more susceptible to disease. Also going to plant the first round of onions. This is earlier than I usually plant. This will mean that we get 24' of snow in a few weeks.
  14. I must say I am overwhelmed and delighted with the response to the bowls! I finally had an opportunity to put together some more information and options. Because I am making these in a private studio with limited hours available each week, I would be grateful to have all orders in by next Sunday, March 25, so that I can plan the workflow and have them ready for the workshop weekend. If there is any interest beyond that, we can always arrange shipping. First, here is the final design: t Each bowl will come with 3 two-inch silicone bands to serve as the scraping surface (I’m including the extras in case the first one breaks or eventually stretches out. Further replacements can be got via Amazon). There will be slight variations in size and shape, as happens with handmade items; however, they will all hold in the neighborhood of 500 to 600 grams of chocolate quite comfortably. You can choose your glaze from the photo below - just PM me with the number. Some glazes are not appropriate for this type of piece, so they do not have numbers. All are microwave and dishwasher safe. The bowl at the top of this post is #7, FYI. I should also mention that there will be variations in the color and intensity of the glazed bowls, due to the vagaries of glaze mixing and the fickle nature of the kiln gods. I also wanted to offer the option to add a surface texture - if you choose one, it would be an extra $10. These textures also work better with some glazes than others, as noted on the photo. If interested, let me know which texture when you let me know which glaze. Thank you!
  15. Trader Joe's Products (2017–)

    Completely agree on Just Beets. They weren't awful, but I couldn't find a good reason to even finish the bag. I do like both the Sweet Potato and Beet 3-Seed Crackers. A few go a long way--I never want too many in one sitting unless I have enough different cheeses to mix up the flavor. They start to wear on me after a while, too.
  16. @Kerry Beal I am constantly amazed at the food you make while at work. I do have a question about logistics though - what do you do if something comes up in the middle of making something that is time sensitive? Like, when baking bread (with a bake time of say 45 min.), what happens if an emergency comes in at min. 30? Do you have someone else to take it out of the oven?
  17. Dinner 2018 (Part 1)

    @HungryChris -- Try the oysters at Drago's, in the Hilton down on the river. Love their char-grilled. My other two major recommendations would be shrimp and grits at Mr. B's Bistro in the Quarter, and breakfast at Brennan's. If there is a breakfast more sublime than their egg yolk tartare followed by Eggs Hussarde, all washed down with mimosas and good Louisiana coffee, I'm not sure I want to know about it. It is the only place in the world I will happily shell out 50 bucks for breakfast. Should you get tired of seafood (I never do, but...), you can get a fine steak at La Boca Argentine, off Tchopitoulas kind of on the boundary between the Central Biz District and the Warehouse District.
  18. Burgers/Meatloaf--Cook-Off 10

    You're right, I goofed and copied the wrong recipe!!! I will make a correction when I get back from town. DUH!
  19. Half way thru Giles Coren. How to eat Out. A very funny and irreverent look at dining out.He is of course an absolute snob just like his father. Also underway is The Angry Chef, Anthony Warner. A wonderful rant about food science or lack of it. He has a blog by the same name. Worth a look. D
  20. FYI. On todays Food Programme, BBC Radio 4 which will be podcasted I think tomorrow after its repeat. He outlined the Bread tome, and I found very interesting the economics of bread. It's all a bit beyond me as a Coeliac most of it is out of my reach. One can listen to it on Radio 4 website. Furthermore R4 is my constant companion and the last bastion of civilisation
  21. PureFizz vs SodaStream: your take?

    Has anyone played with CO2 / N2O blends?
  22. For me, this is the utility of the fatties: I won't eat as many. They function like a true "side". Cause with [any variety] of French Fries, I'll eat a mountain of them in bliss, and then lick the salt off the plate after. It's not really the taste that gets me all fiended out, it's more like the texture or something. I don't know. But I get so lost in french fries I sometimes can't remember nothing about the protein.
  23. Dinner 2018 (Part 1)

    fish and chips, tartar sauce, spicy slaw and onion strings
  24. Burgers/Meatloaf--Cook-Off 10

    But lots and lots of vegetables.
  25. St.Patrick , AKA CornedBeef 2018

    Found some prepared corn beef briskets (flat -- no points available) at Wegmans for $3.99 per pound. Maybe they'll be marked down further this week.
  26. Burgers/Meatloaf--Cook-Off 10

    @indag your ref. above might be off a bit. no turkey in the above as far as I can tell.
  27. Dinner 2018 (Part 1)

    Me too! My wife and I used to spend Easter weekend (I have Friday off) in NO basically just eating oysters, crawfish and gumbo...
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