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  1. Past hour
  2. I do Costco eggs right out of the fridge with 1 cup of water, eggs on a trivet, for 4 minutes at high pressure, 4 minutes release then 4 (or more) minutes in an ice bath. (The 4-4-4 method.) They come out perfect. I have done this in both 8 and 3 qt models. ETA: Oops, I thought you meant hard-boiled, not poached.
  3. I'm thinking that he has a chablon the same size as his mold. He makes a thin layer and adorns it with nuts/etc on top. Once firm, he inverts it into his mold. You can kind of see this extra layer in this picture:
  4. Today
  5. MetsFan5

    Gary Danko

    After Zuni tonight, I’m on my own tomorrow (husband has a work dinner). I’m thinking I may try the Liholilo Yacht Club as a walk in. Loving the restaurants here and looking forward to Napa tastings.
  6. MetsFan5

    "Zuni Cafe" Cookbook by Judy Rogers

    The bites of the perfectly cooked chicken that was moist and tasty and well seasoned mixed with the spice of the mustard greens and the juice soaked bread with currents and pine nuts.... amazing. I’m glad we went.
  7. MetsFan5

    "Zuni Cafe" Cookbook by Judy Rogers

    Oh man what a meal. My husband and I literally didn’t look or talk to each other for 10 minutes after the chicken arrived. We started off with a bunch of local oysters I neglected to photograph. We split a bottle of their house Pinot Noir, the chicken and a half order of their fries:
  8. How about a little salt?
  9. haresfur

    Bastard condiments?

    neither are very appealing names imo
  10. JoNorvelleWalker

    America's Test Kitchen new book

    Well I know the feeling. But speaking as someone who collects thermometers my anova is spot on.
  11. blue_dolphin

    Camping, Princess Style

    Thus far, I am incapable of producing shatteringly crisp bacon in a skillet but I can pull it off in the oven, including with Wrights. I put the bacon on a rack, on a sheet pan. In my hands, the thicker the bacon, the lower the temp I need to use to get it perfectly crisp. Not sure if I could carry that observation over from oven to skillet.
  12. JoNorvelleWalker

    Gardening: (2016– )

    Yes, that's why I thought the problem might be heat stress. It gotten as high as 81F in here. The peas I'm growing are Kelvedon Wonder. On a related note a different pea seedling has been consumed with white fungus. Should I rinse everything down with bleach? I don't think I'll assay any more peas indoors as It's close to time for planting outdoors on the balcony.
  13. Broccoli salad for dinner tonight, with a Disney-esque sunset as a prelude. I have a question, for those of you following along: what determines whether cooked bacon is tough or crisp? Is it the thickness of the cut, the temperature of the skillet, how much and how often fat is drained off, something about the cure? I know that the degree to which it's cooked is a factor, but it seems I often end up with bacon that is chewy rather than shatteringly crisp, even when it's well-cooked. I like the flavor of this Wright bacon, but the texture doesn't come out as well as I'd like.
  14. Sounds like it's worth a try. I thought of using dark chocolate instead of milk, and that would eliminate some sweetness, but I think it would make the other problem (maple taste) worse. I even thought of using completely unsweetened chocolate, but don't have any to try.
  15. horseflesh

    Chamber Vacuum Sealers, 2014–

    Congrats! The 215C was on my short list and I bet you will love it. Nice to see some activity on this thread!
  16. Maybe some bitter caramelized sugar to cut the sweet?
  17. I have been asked by a customer to make a maple ganache using local maple syrup. A friend went to a maple festival in the Allegheny Mountains and brought me a bottle of the darkest one they had (these supposedly have the most flavor). I used Notter's recipe for maple pecan ganache, but used walnuts instead. The first attempt was far too sweet and had a weak maple flavor. So I eliminated the invert sugar completely, substituted cocoa butter for some of the milk chocolate called for, and tried again. At first taste, it's very good and quite maple-y, but after a few seconds, the excessive sweetness hits the palate. I bought some Amoretti natural maple flavor to bump up the flavor (haven't added it yet), but the sweetness is a barrier. Any ideas on what to do? If it were a fruit flavor, adding some citric acid would probably do the trick, but it seems questionable in this case.
  18. CanadianHomeChef

    Chamber Vacuum Sealers, 2014–

    Just purchased a Vacmaster VP215. Should be arriving next week. Excited to play with it.
  19. scubadoo97

    Dinner 2019

    seared mahi, blistered green beans and salad
  20. Yesterday
  21. A bit of an experiment for me. I made avocado "fries" using the cold oil method, with cornmeal-coated avocado slices barely covered in oil and simmered at a low temperature until done. They turned out well, the coating was crunchy with no hint of greasiness. But in the end, I'm not sure if all the fuss was worth it. I think I prefer avocados raw, e.g. as guacamole, or in smoothies, or with just a squeeze of lime and a sprinkle of salt.
  22. Oooohhh. You just reminded me I had a bag of mini Payday bars. Thanks!
  23. Okanagancook

    Lunch 2019

    Saw an individual duck leg at the store this morning. Into the CSO at 375f for 25 min after a rub with soy sauce and sesame oil. In my earnest attempt to empty a freezer, I retrieved some mandarin pancakes. Assembly was with hoisin sauce and green onion shreds. This was accompanied by a salad and a cup of gazpacho which was also from the freezer. The soup is pretty good considering it is a raw soup. Two more pancakes for tomorrow.😀
  24. Wish I had thought of that.
  25. sartoric

    Dinner 2019

    Dinner last night was drumstick vegetable and potato curry. I’ve never cooked these before, actually never seen them for sale here. These guys were 65 cm (29”) long. They are supposed to be very beneficial to health...but even after a long cook, they are fibrous and stringy. The best way to eat them was like an artichoke leaf, dragged through the teeth, then discard skin. The flavour is great though and they made the potatoes into champions. The start. The finish The plate, with rice, kali dal and kachumber. Not sure they’ll become a regular feature, but I don’t regret this attempt.
  26. Yeah in my haste to reply I skipped over how useful the velveting technique is. Not complicated either.
  27. blue_dolphin

    Lunch 2019

    Crostini of white beans and confit tuna with lemon vinaigrette, capers and preserved lemon
  28. DiggingDogFarm

    Gardening: (2016– )

    FWIW, The new agrarian, utilitarian, contrarian "experimental" organic micro-farmden logo... What do you think?
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