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  1. Past hour
  2. shain

    Lunch 2020

    They are awesome in cabbage based salads. I also used the wasabi ones along with pickled ginger in a slaw of kohlrabi and raddish.
  3. Today
  4. blue_dolphin

    Breakfast 2020!

    Yesterday was broccoli mac & cheese Today was another gingerbread waffle, fresh blueberries, Greek yogurt with lemon and honey
  5. Citrus going off always had a smell like a sweet acetone to me. As for rattlesnakes -- if I'm close enough to smell 'em, it isn't going to matter, because I'm going to be dead. Else I'd be running.
  6. Ann_T

    Breakfast 2020!

    Moe's breakfast. Scrambled eggs with tomatoes and toasted baguette. Baguettes baked early this morning.
  7. For us it's the same with our vast amount of blackberries and raspberries...one day they are not quite ready...the next day the bushes are denuded by the birds.
  8. heidih

    Lunch 2020

    I love those peas as a snack, especially the wasabi ones. Never thought to use them as a crunch factor in a dish. Thanks for the inspiration.
  9. They can be huge and they are bold. Have not harvested a persimmon, plum, or pomegranate in years. They raid at night just the day or so before you were going to pick. Ggrrrr
  10. @eugenep Ooohh creepy or abstract art. Yes the timing is odd and the appropriation charges don't make legal sense.
  11. Id like to give you my impressions of Broadbent's and Father's Bacon ends ( for seasoning meat , per web pages ; https://www.broadbenthams.com/Hickory-Baconp-Seasoning-Pieces_pp4-1-Lb-Pkgs_p/productinfo/110/ and https://fatherscountryhams.com/collections/hocks-seasoning-meat/products/fathers-bacon-seasoning-6-pack-bs6 Ive worked w several pack of each , and these are my general observations : packets vary with in each company lean // meaty . one or two packs doesn't not get you a very good idea as say , 10 packs of each. over all , I think Brodbents is meatier / pack , but still plenty of fat / pack. Fathers' is over-all fattier . remember this is over several packs. Father's seem smokier than Brodbents , and Broadbent's is pretty smoky . and I think Fathers is a bit saltier than Brodbents. I have quite a few packs from each but this analysis is not very scientific. I didn't do 5 packs from each company at a time and weigh fat vs Lean, etc I slice up the Ends into small cubes , discard the fat , and soak in cold water for a while \before I slowly saute until about 1/2 cooked , cool and refrigerate then use as seasoning bits. If i do a lot , Ill vac-bag and freeze , then open the bag and use what i need , and re-seal that same back then back in the freezer it goes. Im doing about 1.5 lbs of trimmings from Fathers today and plan a few 20 min soaks , discard the water , and add fresh. i take something called HCTZ , so dont see the point of loads of exogenous salt after the soaks and saute , both Brodbents and Fathers are plenty Country-Smoked-Piggy I currently favor the Premium smoked ham pieces over the bacon trimmings, as i dont use that much of the fat. and they are easier to dice , soak and use. I don't use strip bacon any more , even on TurkeyMeatLoaf which is on hiatus due to the heat and shopping concerns . Ive added soaked dice of bacon and ham into the TML and studded the top w the same getting good results in the past as ive said before , u like supermarket bacon and supermarket ham country bacon and country ham are much closer in taste than the stuff from the supermarket.
  12. heidih

    Various Basic Trinities

    Now I am irritated that I sold Malaysian book that @Abra gave me and the one I picked up off the wire rack at grocery store in Sydney. I was "divesting".
  13. At least rattlesnakes are shy. That smell thing is new on me. The city just puts up signs saying to give them a wide berth. Oh and keep the barking dog far away - they can strike. The last one my mom encountered was basking on the warm black asphalt and the not so brilliant Malamute got agitated. Fire Dept came. Before people were more ecologically aware so they killed the snake. I have the ginormous rattle somewhere in a jar.
  14. liamsaunt

    Dinner 2020

    Saag aloo made with rainbow chard and broccoli leaves, paneer butter masala, maharajah rice and naan.
  15. welcome - I hope to learn more about Russian food. There aren't enough books about Russian food in the US media - not sure if its from legacy of Cold War era politics where Russia it seen as our geopolitical enemy so nothing about their art, food, culture is seen in the US
  16. lindag

    Bangers

    My friend bought some sausages labeled 'bangers' at Costco around St. Patrick's Day earlier this year. Apparently they are a seasonal item there. In checking the Johnsonville website I saw that there is one grocery chain here that (supposedly) stocks them, Albertson's. I don't shop there but I will make it a point to stop in next time I'm near one in town and check for the Irish O'Garlic sausages.
  17. I read the headline for this post and got excited at the thought of fermented jam. Like - WOW - it must taste super good with deep complex flavor after fermentation/mold. I wonder if that's what gives it that extra punch and keeps customers coming back for more. Nice article though - interesting to see scandal in the food world (like the equivalent of insider-trading but for restauranteurs) I found the infamous image online:
  18. I think so. I’m also not that concerned about whether the second kitchen was officially licensed. Assuming there was hot water, it’s not the space but what people are doing in it. I believe her that the pic with 3 spatulas and a ladle was the scraped off mold bucket because who uses 3 spatulas like that, but if they’re getting a full layer of mold that can be scraped off they’re definitely doing some things wrong. That being the mold scraped off the jam rather than the original bucket doesn’t make it better. I might scrape off a tiny spot around the edge, but it takes time for that much to grow.
  19. shain

    Lunch 2020

    Still catching up with posting. More of the noodle salad that I made the evening before, this time I changed up the vegetables a bit - charring the peppers and chilies (like when making a salsa), adding tomatoes, more mint and crisp fried peas (bought). Cold rice noodles with peanut sauce (includes soy sauce, garlic, lime zest and juice, fish sauce, dark sugar), sweet peppers, chilies, cucumbers, tomatoes, spring onions, basil, mint, peanuts, soft boiled eggs.
  20. I took my A4 box with me on a small vacation. Worked well for in room cooking due to restaurant status unknowns at destination. It's light and compact.
  21. shain

    Dinner 2020

    Georgian goodies. An Adjaruli khachapuri and bread of the same dough, which I froze a couple of weeks ago. The khachapuri was buttered and baked until well browned and crisp, then topped with an egg yolk, to be mixed into the cheese before eating. Pkhali (vegetable and walnuts spread with spices such as garlic coriander, cumin, fenugreek and vinegar) - spinach & beetroot. Roasted portobello filled with ricotta and walnuts, some herbs.
  22. shain

    Dinner 2020

    I cook them and wash well (best in a bowl, rather than under a stream). If they are not over cooked they won't stick much. I have the sauce ready ahead, and mix it soon after draining. Same method for wheat pasta/noodles. I only ever add oil to pasta intended for soup, where it is likely to be sitting for a while on its own.
  23. We have racoons this year, big ones. I've rarely seen them in the past but I know they lurk around here. I live about a block from the Spokane River, so they probably have lots of good stuff to munch on down there. A few weeks ago I came back early morning after and errand and a big one was halfway up a tree. Big as in probably 20lbs. Maybe that's why I've seen plants and such with munch marks on them!
  24. rotuts

    Dinner 2020

    @shain how do you do your cold rice noodles ? cook , soak etc then what do you do pre-cill so they dont stick together as a massive R,Noodle ball ?
  25. I wonder about ' required ' connectivity I may be wrong , but didn't Anova tie their current crop of circulators to WiFi or some such thing ?
  26. Getting on a stool to retrieve a dish of hot stuff sounds like a scald in the making. For that matter, a steam oven with a face-high door is a potential scald too.
  27. Re the charge that recipes "were appropriated without credit to past employees". Most contracts in my field have a clause saying that anything you invent while in the employ is property of the employer. And recipes are not patentable. And I've never seen attribution of a dish's inventor on any menu. Is this particular accusation of Ms Koslow nonsense?
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