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  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

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  • Featured Topics

  • Popular Now

  • Recent Posts

    1. 4,377

      Your Daily Sweets: What Are You Making and Baking? (2017 – )

      Pecan Pie Bars. Very easy, very rich, very calorie dense
      RobertM in Pastry & Baking
    2. 99

      Panettone: Do You Hate It or Love It?

      The structural webs are very fine in a dough that has as much fermentation, eggs, butter and sugar as panettone and hanging them upside down until they cool keeps them from collapsing on themselves and gives that lovely soft fluffy texture. Those hangers are outrageously expensive - but a good machine shop owned by Italians will often work for panettone!
      Kerry Beal in Ready to Eat
    3. 99

      Panettone: Do You Hate It or Love It?

      Everything looks delicious, but... what in the name of physics is going on here?
      Kerala in Ready to Eat
    4. 905

      Food recalls

      The US recall on whole fresh cucumbers for salmonella has extended to Canada as well. https://recalls-rappels.canada.ca/en/alert-recall/sunfed-produce-llc-recalls-whole-fresh-american-cucumbers-due-salmonella?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23 ETA: Now that I've rubbed the sleep from my eyes, I see that no-one had posted the American version of the recall. Here's the FDA link: https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-cucumbers-november-2024
      chromedome in Kitchen Consumer
    5. 367

      A pictorial guide to Chinese cooking ingredients

      Next up we go to the wall. Or we don’t. 核桃 (hé tao) or less often 胡桃 (hú táo), are Juglans regia, Walnuts. Add 仁 (rén) to those names and you have walnut kernels. Both unshelled and shelled are widely available, 核桃 (hé tao) being walnuts in the shell and 核桃 仁 (hé tao rén). Walnuts are true botanical nuts. Of course walnuts are not etymology linked to over-devoted Pink Floyd fans or any other walls. Introduced to English from Frisian as walhhnutu, the ‘wal’ part ultimately originates in Old Teutonic walχo-z, meaning foreign. Foreign to the Romans that is. ‘Nutu’ is an early version of ‘nut’. 'Wal' is etymologically related to Wales, and was originally an insult to the people of that fine country who were regarded as foreign barbarians. Not only are they very popular in China, but China is the world’s largest producer, with 1.4 million tonnes in 2022, followed by the USA with 0.68 million tonnes. Again most are eaten here as snacks or incorporated in bakery goods- cakes and buns. One local bakery does a good jujube and walnut cake. There is a savoury use. Unlike the missing Chicken and Cashew dish, Chicken and Walnuts is popular in Cantonese cuisine, especially in Hong Kong. The interwebs have recipes. Hop Po Gai Ding in Cantonese. One interesting use of walnuts, although non-culinary, is interesting. 文玩核桃 (wén wán hé tao) means something like ‘cultural playing balls. Almost every day, I see usually elderly men like me, holding two walnuts in one hand and manipulating them. It is seen as a form of therapy. Over the years, the walnut shells become polished and red. This link explains in detail. I have two pairs myself along with the required brushes for maintenance. They were a gift. Mine aren’t red yet.
      liuzhou in China: Cooking & Baking
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