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  1. Past hour
  2. Current sales, deals, and bargains (Part 2)

    Parmashop https://www.parmashop.com/english/ Ten percent off everything through 5/27 with code "Parma2018". I'm not sure if that's an additional 10% off items already on sale or not. Guess I'll find out. Note there is no mention of this coupon code on the site. Funny thing, I almost put in an order yesterday. Rather glad I hesitated. Now if I only had somewhere to hang a ham...
  3. Blueberry Pancakes

    You probably have days worth of batter left. One of those plump blueberries just got stuck in the valve. Try talking to it gently.
  4. The Air Fryer topic

    @JAZ I think the time is right for an airfryer book
  5. So simple. Just make dashi, then add as much miso as you'd like. I blanced the asparagus separately, but you could also cook it in the broth. Then just a cube of firm tofu. I thought about adding green onion or maybe a fried onion garnish, but thought it best to leave it bare to highlight the asparagus.
  6. Instant Pot/Pressure Cooker grits?

    oh, I was;t ignoring you that might be the clue... that the 'quick' grits won't work that well. I'll have to try the 'regular' grind thanks
  7. Instant Pot/Pressure Cooker grits?

    I did the presoak overnight (as Anson suggests) and online recipes varied from 3-4 times liquid to grits. based on the idea that in a pressure cooker less liquid is 'lost', I did them yesterday with 3 cups stock to slightly less than 1 cup grist. the result after high pressure for 30 minutes was soup with undercooked grits sitting in the bottom (pot within pot) I ended up staring them and returning the lot to a pot with about an extra cup of the liquid and finishing on the stove. took almost another 1/2 hour and still was never "right"... way soupy and yet oddly underdone. It;s hardly ESSENTIAL, but i'd like to be able to do it in the IP to have it 'cooking itself' out of the way sometimes. thanks in advance for continuing advice!
  8. The Air Fryer topic

    I haven't tried them in an air fryer (just got one), but my usual method for onion rings is soak in milk and egg, then toss in a combination of half rice flour and half AP flour, with 1/2 teaspoon baking powder per cup of flour. Works great in oil; maybe I'll try a few in the air fryer. If they work it would certainly avoid a big mess.
  9. Today
  10. Prep bowls

    About 12 years ago I scored about 15 small pyrex bowls that a neighbor in my apartment building had left in the communal "free to whoever wants it" zone - they hold maybe 1.5 cups, go in the microwave, stack...couldn't have been more perfect if I'd had them commissioned specially for me. It's the little things, you know?
  11. Lunch! What'd ya have? (2018)

    Left the house a little early to go clamming this morning. Low tide was at 9:30 AM and it is a half hour drive to the area and another half hour walk out to the clam beds from the parking lot. Made out pretty well, with a little over five dozen clams, but was tired and hungry when I got home. Can you tell?
  12. Dinner 2018 (Part 1)

    Grilled ham and cheese on homemade (bread machine) rye bread, served with tomato soup and salad. The cheese was mozzarella left over from last week's pizza (and one of the few I can eat) and the soup was made from the leftover tomato sauce from aforementioned pizza. The rye bread receipe was adapted for the bread machine from my regular rye bread recipe.
  13. Dinner 2018 (Part 1)

    Interesting question, that has no simple answer. The first time I tried it, the added moisture of the buttermilk, required longer frying to get crisp. By the time it was crisp, it was overcooked and tough. I now fry in smaller batches, in a wok with plenty of peanut oil and start the fry at a higher temp (380 F). It seems to work well and is tender. I will probably go back to not using the presoak, just to get a better feel of both results and choose the path from there. I was never unhappy with the result before trying the buttermilk presoak. HC
  14. Lunch! What'd ya have? (2018)

    For the Halibut we had yesterday, my wife made a home-made sriracha mayo. Of course that was more then we needed, so what do you do with fresh mayo? Deviled eggs of course: It's only the 2nd time I've ever ate deviled eggs, normally I don't like them (too creamy), anyway this is my wife's doing not my own, it was pretty good.
  15. A little cliché but my 3-year old loved it . Chocolate cake with raspberry coulis and swiss meringue buttercream. It was my first real time doing anything with fondant (ears and horn).
  16. Breakfast! 2018

    Greek yogurt and strawberries from Harry's Berries at the local farmers market.
  17. More oddities I'm rather eager to try....
  18. Instant Pot/Pressure Cooker grits?

    In Sean Brock's cookbook Heritage, he suggests to always soak grits for at least 6 hours. (He also insists that the hulls and chaff be skimmed off after soaking, saying that they will never soften, and will make your grits taste undercooked). I wonder if soaking and skimming will give you a better end product?
  19. Andrey Dubovic online classes

    Thanks Jim! Indeed we should be comparing notes in the background as I suspect we might not see each other's work online
  20. Andrey Dubovic online classes

    Since he stresses tabling so much and implies that's what we will be doing (a marble or granite slab is on the required equipment list), I was just planning to go ahead and use silk (we don't have to video our process, do we? ). I just posted a comment to him briefly explaining the EZtemper and describing how I use it. We'll see what he says. After all, he should have one in his kitchen, shouldn't he? I was thinking it might be helpful if the three of us from eGullet had email exchanges with notes and comments as the course goes on.
  21. I might be forced to steal this idea from you.
  22. Isn't all that chicken butchery a thing of beauty. Oh to have access to such chickens. And the chicken skin, oh my. Thanks to @btbyrd for sharing, I've now subscribed. D
  23. Andrey Dubovic online classes

    No idea if he knows. You want to tell him?
  24. Andrey Dubovic online classes

    I was going to ask you about that. He mentions three methods of tempering, including Mycryo. Does he know about the EZ or have you told him? Since I assume we will be working with small amounts of chocolate at a time, I was planning to use cocoa butter silk for tempering (rather than the mess of table tempering).
  25. All raw and semi-cooked chicken is cut on the wooden board with different knives than fully cooked chicken, which is cut on the plastic board with a different knife. I also suspect that his chicken is probably much nicer to handle than most of the birds available in North American grocery stores. Until a few years ago, all I knew were the slimy, mushy, soggy wet-chilled, pre-brined from Big Corn/Soy and the USDA. They're totally gross. Unpleasant to touch, look at, and even smell, much of the time. Now I'm buying air chilled heritage breed birds that have been minimally processed/handled (and are twice as old when they die, though that's another matter). Those are a joy to touch, behold, and even smell (well, that last one is kind of an exaggeration, but sometimes....). But I'll start another thread here in a bit on yakitori so we don't get too far afield in this thread.
  26. Mario Batali

    If she knew what was going on, I guess she's just as complicit.
  27. Dinner 2018 (Part 1)

    Needed something easy so that always seems to be breakfast
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