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  3. Kerry Beal

    Balancing bonbon recipes

    There is a program called Ganache Solutions - running a trial version of it to see what it’s about. As far as I can tell it’s a glorified version of the spreadsheet but has all the values on there.
  4. makingcoffee

    Press Pot/French Press Coffee

    I have to travel a lot for my work and I do not like the taste of coffee they serve at the airports. You know what I am talking about overpriced sweet water labelled as coffee. That's why I purchase a french press so that I can enjoy my coffee whenever I am travelling. But I don't use it only when I am travelling but also when I am at home or going for office. I just put it in my briefcase and use it whenever I needed.
  5. I am not a very technical guy about making espresso. I like it plain and simple just freshly coming out of my keurig coffee maker and enjoying it with my breakfast. I have an automatic machine for this purpose and it have not disappointed me.
  6. Jim D.

    Balancing bonbon recipes

    That is a good example of why I have never been able to use the spreadsheet. There are so many variables and the makeup of the various ingredients is often impossible to find or calculate. Rob was going to talk about balancing ganaches at this year's workshop, but I understand he did not have time to do that.
  7. JoNorvelleWalker

    The Best Way to Cook a Thick Steak

    Amazon sent me one of their better dry aged ribeye steaks: Quite delightful.
  8. Presumably the potato salad has been made and enjoyed and the red notebook located but if not, check these posts: Potatoes Eggs
  9. heidih

    Question about frozen mussels

    Yes I noticed - sorry. The DGritzer article is still alive.
  10. JoNorvelleWalker

    Question about frozen mussels

    They all died?
  11. liuzhou

    Question about frozen mussels

    Dead link.
  12. Nancy in Pátzcuaro

    Question about frozen mussels

    Thanks, Heidi, for the information about unopened shellfish. As for the kind of mussel, I don't know--I just know that the store has them but I haven't bought them yet. However, I now have confidence that the frozen ones will work pretty much the same as fresh. We'll get a supply the next time we go to Morelia. Thanks, all-- Nancy in Pátzcuaro
  13. liuzhou

    Breakfast 2019

    A variation on a theme. 水饺 (shuǐ jiǎo), literally 'water dumplings'. Boiled chicken and shiitake jiaozi in a spicy chicken stock with garlic, chilli and white pepper. Mustard greens.
  14. There are several versions of the WASC, check cakecentral.com and search for the original one by kakeladi. I ended up using the one by Liz Marek on sugargeekshow.com. That one is different in that it has butter added, along with milk instead of water. If I were to use it again, personally, I would back off the additional sugar a little, and cut the almond extract in half. Kakeladi's seems to be loved by tons of people that have tried it. I might try it one day to see what all the fuss is about.
  15. I'm interested in this. I've been on a decades-long hunt for a good white cake. Can you direct me to the actual recipe you used and what adjustments it called for? Thanks so much!
  16. Retailers sell what consumers want and that is usually a lower price. Manufacturers have to cut corners to deliver those prices. p
  17. Kerry Beal

    Balancing bonbon recipes

    I'm trying to plug a few things into the spreadsheet this evening and I realize that the white chocolate (chocovic opal) appears to contain no milk fat. Unless it's made with nonfat skim milk powder - seems odd there would be none. I'm also discovering how difficult it is to find spec sheets on various chocolates.
  18. JoNorvelleWalker

    Dinner 2019

    My black cardamom pods from Penzeys are dried out and splitting. They look like the picture from Wikipedia: https://en.wikipedia.org/wiki/Black_cardamom https://upload.wikimedia.org/wikipedia/commons/8/86/BlackCardamom.jpg
  19. JoNorvelleWalker

    Box and Other Hand-held Graters

    And now the price of the Cuisipro has gone back up to what I paid for it. Amazing.
  20. ElsieD

    Dinner 2019

    I have had the green but not the black. Please clarify - they should be splitting or not splitting? I'm thinking not splitting. I'm going to go to the same Indian grocer I bought the green ones from. I'm hoping he'll have the black ones.
  21. Okanagancook

    Dinner 2019

    Black cardamom is fantastic. The pods should be plumb and not dried out and splitting.
  22. Dante

    Dinner 2019

    Tonight's dinner: Roasted cauliflower tacos with salsa and avocado, with roasted pineapple (roasted whole with basil and cayenne/maple sugar seasoning) on the side.
  23. Yesterday
  24. JoNorvelleWalker

    Box and Other Hand-held Graters

    Procrastinating from preparing dinner, I spent a couple pleasant hours reading about box graters and ordered the Cuisipro 6-sided that @rotuts talked about above. Or at least I think it's the same model. Interestingly the amazon price of the Cuisipro has gone down twice since the moment I hit the order button. When the Cuisipro comes I'll have to find a place to put it.
  25. lemniscate

    Camping, Princess Style

    There were LOTS of coffee cups for The Ellen Show available. Apparently HF Coors made the distinctive coffee cups for Twin Peaks. Agent Cooper loved his coffee and pie. Those I didn't see at the sale.
  26. Captain

    Question about frozen mussels

    Perfectly fine. Especially the New Zealand ones. And as @heidih says.
  27. I agree. My KA processor is maybe 5 years old and every piece of the bowl components are cracked...did not drop them and don’t use it more than once a week...probably less. So far the motor is ok. I’ve gone through 3 microwaves in the past month. And don’t get me started on fridges and freezers....borderline off topic comment☺️
  28. Made a cake for my mom's cousin. She loves basic white birthday cake, so I tried the WASC recipe for the first time. I only make scratch cakes, so using a mix is a no no for me. But, this actually tasted better then just a plain mix. The additions helped improve the texture greatly, didn't seem like a mix as much. She loved it though. I used the Ruby chocolate for the ganache drip since I was going for a pink color anyway.
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