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  1. Past hour
  2. Valrhona Inspirations

    I imagine the exclusivity is driven by AUI, not by Felchlin. AUI has more warehouses and a wide customer base and can make demands. Plus they are more pastry-focused, while Peterson has a ton of cheese and some chocolate. So you might annoy or inconvenience a few customers but if sales grow in the long run ...
  3. Oh yeah, that's the broth from my first (roasting) batch.
  4. Sure, it takes a day or so, but it comes out nice and clear. In all fairness, I accidentally dropped some of the gelatin into this end product, so it's a tiny bit cloudier than normal. But in the interests of getting a picture out to you guys, I had to accept it rather than starting over.
  5. Today
  6. Refrigerator Magnets

    I confess to having a McGovern-Shriver bumper sticker, though it never occurred to me to decorate the refrigerator with it.
  7. Valrhona Inspirations

    @Kerry Beal thanks for the definitions, I've never seen the official definition requiring the 2.5% dry solids. That's not a bad price, considering how intense the flavor is. I think that will go a long way. I don't think I've tried the double ferments. I'm actually not at all interested in Callebaut's Ruby. If Ruby is chocolate that is pink and doesn't taste like chocolate, what exactly is the appeal? I'd rather have not-chocolate that is yellow or red and doesn't taste like chocolate because it tastes like passion fruit or strawberries. If it's not going to taste like chocolate, it should taste like something! And I don't like the color pink. Mostly, I can see the Inspirations as useful and time-saving without requiring a whole lot of explanation to customers. I do want mass appeal so I have to keep things fairly simple and focus on quality and flavor. Now, I have nothing against AUI, their prices are actually a little better and my account is billed to my credit card so I get hotel points. They're just less convenient, instead of next-morning delivery I'll have to plan for 2-3 day shipping and remember that some people don't work weekends (a continual source of frustration). And keep more stock on hand in case of unexpected large orders. As for milk chocolate, I use the Maracaibo Creole 49% primarily for the sweetness level but it's $10+/lb. The Criolait 38% is too sweet for me. Between the Valrhona milks, I like the Bahibe 45% far more than the Jivara 40%. I doubt the Bahibe is less than $10/# so, I might have to go with Callebaut Alunga 42%, or local Seattle maker Theo has a 45%.
  8. Dinner 2018 (Part 1)

    On a whim, and attracted by price, I picked up a can of frozen minced lobster... Then, I didn't know what to do with it. Today, Superstore had 3 oz. lobster tails on for $2.98, so on a whim, I picked up 4 of them. Decided it was a good time to make lobster sauce with the minced stuff and the little "bodies", tomato puree, shallots, tomato paste, bell pepper, basil, mint, and parsley. Had some capers and fresh green peppercorns, so they all went in. I didn't cook the tails in the sauce...just sauteed the chunks in butter. Had this over Zeroodle mung bean noodles mixed with black bean noodles. After seeing the mussels on previous page, I really wanted some. However, they didn't look too lively, but the Manila and Savory clams looked good. Steamed those up with lemongrass, cilantro, and white wine. Supper came together nicely but wayyy too many pans used!
  9. Dinner 2018 (Part 1)

    Steelhead with rice pilaf and asparagus.
  10. Viva Las Vegas - I am going to enjoy this a lot ! Thanks, @Smokeydoke
  11. Caramel issue

    have you changed the brand of corn syrup?
  12. Camping, Princess Style

    One thing about avocados--they require adequate salt (and some lime juice, IMO) so they don't taste bland. Sometimes a surprising amount of salt, but make sure you taste as you go along. Nancy in Pátzcuaro
  13. I love hearing everyone's Las Vegas stories! We got eloped too, best decision we ever made. I think the ceremony and the filing cost a total of $170.
  14. Dinner 2018 (Part 1)

    Sourdough Boule and Herb Seasoned Olive Oil Spinach and Arugula Salad (plus Bacon, Chopped Egg, Avocado, Tomato, Mushrooms, Onion, Black Olives, and Craisins) with Hot Bacon Dressing
  15. Cooking with Madhur Jaffrey's Vegetarian India

    Chana Dal with Spinach and Tomato (p. 127) This is a simple dal with a few vegetables added at the end of cooking. I of course would have liked more spinach, but overall it was good.
  16. Dinner 2018 (Part 1)

    I tried a recipe called Steak Cutlets Caprese. I made some Southern style white gravy "just in case" too. I am glad I made the gravy. I think the recipe needs some tweaking. It was a mistake to use a tomato at this time of the year as well.
  17. Dinner 2018 (Part 1)

    This looks so good. I want.
  18. Dinner 2018 (Part 1)

    Vegetable korma. No Indian style bread in the house but a lovely flour tortilla brushed with spiced butter and gently heated worked very well.
  19. Dinner 2018 (Part 1)

  20. Dinner 2018 (Part 1)

    @ElsieD When my wife and I were in Central Vietnam for a week last summer, we ate Viet food all the time - I kept joking that I thought I had a tapeworm because I was always hungry - and after all that eating, I think I wound up losing like 5 pounds by the time I got home... it's the weirdest feeling to lose weight while on an eating vacation! Then again, it was like 120degF every day, so maybe it was all water weight....
  21. Cooking Light Diet

    We had the coconut-lemongrass chicken bowls again that we had a couple of weeks ago. This time, instead of using the slow cooker, I made it in the mini instant pot. There are rice noodles in the bottom of the bowl and I added the carrots for colour. The link to the recipe is below, in case anyone is interested. http://www.myrecipes.com/recipe/coconut-lemongrass-chicken-bowls#add-your-reviews
  22. Dinner 2018 (Part 1)

    Dinner tonight - Coconut-Lemongrass Chicken Bowls. This is a Cooking Light Diet recipe that is meant to be cooked in a slow cooker but I was in a hurry so I gave it the Instant Pot treatment. There are rice noodles on the bottom of tte bowl. Hard to believe diet food can be this tasty.
  23. Rebecca263 has passed away

    I just now stumbled onto this news. Thank you for the post. Rebecca was a very engaging person even when the conversation was about sardines or making mayonnaise. She was a friend and though I never met her I miss her.
  24. Valrhona Inspirations

    Interesting, Valrhona Caraibe is my main dark chocolate for shells and ganaches and I have not had problems with over-crystallization. For me it is a great chocolate to work with -- great flavor, thin shells, and enrobes nicely.
  25. Yesterday
  26. Dinner 2018 (Part 1)

    I brought home a lovely little Napa cabbage tonight so we will see.
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