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  2. As a longtime retailer turned chef, there are few things in this world that irritate me more than poor, negligent customer service. In retail stores, after being ignored at the cash for a while by gossipping staffers, I've been known to call out in a loud voice (and bear in mind, I sold hearing aid batteries for years): "I'LL JUST RING THIS IN FOR MYSELF THEN, SHALL I?"
  3. liamsaunt

    Dinner 2018 (Part 1)

    chicken parmesan and rigatoni
  4. Shelby

    Dinner 2018 (Part 1)

    @Ann_T 's lemon pepper garlic wings, stewed okra and tomatoes, squash casserole and new potatoes.
  5. Today
  6. AtHomeMaui

    Tempering Chocolate

    Last 2 thoughts - I double dip the caramels and it seems like the first dip chocolate is in temper - I think that I may be losing temper on the second round of dipping - I use a heat gun to raise the temperature of the chocolate, as it lowers with dipping - could invest in a heating pad? Even at the 88F in the second dip the chocolate seems tight? Perhaps I will try a new batch in temper for the second dip as perhaps the caramel is affecting the chocolate?
  7. AtHomeMaui

    Tempering Chocolate

    To Follow Package temperature ranges or NOT? I have successfully tempered dark chocolate (for bon bons and dipped caramels) in the past and of late have resumed with consistent failures - been using microwave to melt and then cooling, adding mycryo 1% at 93F then cooling to 88F and reheating to 92-93F - also tried seeding instead - both blooming - tests on parchment strips in frig are fine. Final products bloom - I am using the chocolate to dip caramels which I have done without difficulty in the past. Tonight I tries using the temperature ranges on the Valrhona guanaja package (which scare me!) - Melting 131/136F, Crystallization 82/84F, and Manual Working 88/90F. The Melt seems very high, the crystallization very cool (my home is ~80F in Hawaii no AC ), and the Working too low (tends to be tight to work with) - again Bloom on 48 salted espresso caramels. Should I disregard the packaging temp ranges and just follow the general concept - melt to 113-115, seed to cool to 88, then up to 92-93F which worked in the past? Attached are some older pics of my success. And no, I never wrote down any notes of my prior successes! grrhhh Feeling like I no longer have my chocolate super powers! Green Kryptonite!! Suggestions appreciated!
  8. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    As much as I love nuts.com (a shipment arriving in a few hours), try porcini from parmashop.com... https://www.parmashop.com/english/gourmet/valtaro-porcini-mushrooms-and-other-parma-delights/valtaro-porcini-special-g-dried-mushrooms.html
  9. HungryChris

    Lunch! What'd ya have? (2018)

    After a 4 and 1/2 hour train ride from Rapallo to Rome, we were ready for lunch and found a little place on a tiny side street that showed promise. Deb had spaghetti carbonara and I had Tagliatelle ai funghi porcini. I have a weakness for bruschetta al pomodoro, and will usually try it if I see it on the menu. This was an excellent one made so by the combination of ripe tomatoes, fine olive oil, a truly great toasted crusted bread and sea salt. Deb's dish was made the way it should be (without cream) and tasted great. Here is the view of this little restaurant from our outdoor seating. A little background on my mushroom dish: I spent days looking for some good looking porcinis, which I normally get by making it to market day, as early as possible, in Greve (Saturdays in the main square). The good porcinis disappear very quickly. Because the Chianti Wine Festival was in the square, this past Saturday, the market was a much smaller event and the porcini guy was conspicuous by his absence. It was not until our last day in Rapallo, that I spotted these in the nearby town of Santa Margheriti. And right next door this beautiful fig tart Because we had already cleaned out the apartment fridge and emptied the trash, there would be no cooking or eating in the apartment we would be leaving early the next morning, I took these photos and walked away, heartbroken. But back to the porcini dish above. This was far and away the best porcini dish I had had this entire trip, with large wonderful slices of the unmistakably fresh funghi. I was so taken by the flavor, that as soon as I got back to our hotel in Rome, I went online and ordered a pound of dried porcini from Nuts.com to be sure it would be there shortly after we returned home. HC
  10. liuzhou

    Lunch! What'd ya have? (2018)

    Pasta and pesto. Pesto pasta. Linguine with freshly home-made pesto (traditional style).
  11. kayb

    Oreo Cookies

    Get thee behind me, Satan!
  12. JoNorvelleWalker

    Spiced Wafers, a Philly fall staple

    It's not just Philadelphia. This afternoon I found myself with no bread for my work sandwich so in dire hunger I stopped by the local Wawa for a hoagie. Spiced wafers were prominently on display. I would not have given spiced wafers second thought were it not for this thread. Our area is north Jersey, if barely, and the cultural focus is much more on New York City. But sometimes you gotta have a Wawa.
  13. Craig E

    The Last Word

    Adams' [sic] Words 3/4 oz Smith & Cross Jamaican rum 3/4 oz Green Chartreuse 3/4 oz Ginger liqueur (called for homemade, I used Stirrings) 3/4 oz Lime juice Shake with ice. Up. I would have first called this a Last Word with Smith & Cross subbed for gin and ginger liqueur subbed for maraschino. But on further reflection there's a kind of double-switch happening here: the spirit provides the funk instead of the liqueur, and the liqueur provides the sharpness instead of the spirit. I liked it; the ginger vied with the chartreuse herbs on the finish, all within a warm brown-sugary envelope of rum. On posting I was reminded of the Final Voyage I posted last year, a few posts up from this, which is the same thing with apricot liqueur instead of ginger liqueur. Both float my boat--someday I'll have to do a side by side tasting to pick a winner.
  14. JoNorvelleWalker

    Crazy Good e-Book Bargains

    Once again amazon has saved me from purchasing multiple kindle copies. Nonetheless I found a few.
  15. Everything that we did in Melissa Coppel's workshop this week belongs in this thread, but here's one that I felt was particularly stunning in its simplicity:
  16. My on-the-cheap trip is over. First night was Chengdu Taste - absolutely fantastic. I met a Chinese friend the next night and he was impressed that I ate there, said, very authentic and mostly Chinese people eat there. I saw so many things on the menu that I haven't seen before. I ordered the Beef with Crispy Rice: The next morning I was craving a burrito so bad and ended up at Tacos el Compita: Dinner that night was Puerto Rico Express: and my last night was Dakao for Bahn mi: Capped off with a cucumber mango drink from Zero Degrees: Dakao certainly was the cheapest meal at $3.75 ($5 with drink and tax). Chengdu was the best thing I ate and the most expensive at $20 including a pot of tea.
  17. CanadianHomeChef

    New Toy: Breville/Polyscience Control Freak!

    The cord is pretty long and thick on the 15 amp version too. I leave it out regardless. The second one will probably be stored away though. Couldn’t find the tape measure tonight for dimensions. Will look for it again tomorrow.
  18. Kim Shook

    Dinner 2018 (Part 1)

    Pickly stuff: Kosher dill, sweet kosher cheater pickles and marinated cucumbers. Chips, crescent rolls, sauerkraut and hot dogs with onions, BBQ sauce and apricot jam. We are seriously eating a lot of crap lately. But it tastes good, is easy and – MOST IMPORTANTLY – it is comforting.
  19. Smithy

    eG Cook-Off 76: Consider the Schnitzel

    Welcome to eGullet, @Wolf, and thank you for that information! The Lika Schnitzel sounds excellent. Is this something you make at home, or is it more a dish to be found at a restaurant?
  20. Shelby

    Oreo Cookies

    You're gonna be mad that you didn't get the big one.
  21. Kim Shook

    Oreo Cookies

    Cue evil laugh.
  22. @Artisanne, those are beautiful and elegant designs. Your eGullet name is richly deserved. I would bet the GUM stimulator company is wondering right now why it is experiencing a sudden upsurge in sales!
  23. IowaDee

    Lunch! What'd ya have? (2018)

    I so agree about pork. If I could only have one meat, it would be that -hands down. Or is that "trotters" down?
  24. Okanagancook

    The Air Fryer topic

    Yes, I find the air fryer does cook foods quicker. One needs to check frequently the first time you try something. I have only used Yukon golds from the garden to make the hickory sticks but I think Russets would also work fine. the potatoes are thinly sliced and soaked in water for at least 30 minutes. They are dried and thinly sliced into sticks, tossed in 1teaspoon or so of duck fat or whatever fat you want, then put in a 390f oven for two or three five minute time periods with shaking in between until they are brown and crisp. I toss them in my salt seasoning and spread on a sheet pan to cool.
  25. kayb

    Oreo Cookies

    @Kim Shook -- I blame you for this. Well, you and the fact I went to the grocery while hungry, someone one Should Not Do. I am, for the evening, the proud owner of a bag of Lemon Oreo Thins. I do not expect them to last the night. Thankfully the package is small.
  26. kayb

    Lunch! What'd ya have? (2018)

    I could get behind a pork chop sandwich. I love most anything one can do with a pork chop. Could give up beef a lot a lot quicker than I could pork!
  27. andiesenji

    Buttermilk as A Substitute for...

    If you google it, there are at least a dozen pages.
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