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  1. Past hour
  2. kayb

    Dinner 2018 (Part 1)

    @ProfessionalHobbit, that looks absolutely amazing. The smoked sturgeon with caviar really got my attention. Was it as wonderful as my imagination makes it?
  3. TdeV

    Cookbooks 2018

    Go to the Index and you can see the list of recipes. Looks like an interesting book!
  4. Oh, you're talking my language, here. I grew up on blackberries, the wild ones. I've graduated to the cultivated kind -- MUCH easier to pick, although not as sweet. Not to mention you don't look like you've been in a fight with a horde of angry cats. Two things, particularly: First, blackberry jam. I'll put up at least two gallons of blackberries, made into jam, every summer, and enjoy it on toast and biscuits and English muffins all year long. I'm never without an opened jar in the fridge. I cook blackberries with sugar and a little lemon juice, add pectin, bring to a boil, and then jar it and water bath process it. Easiest recipe in the Ball Big Book of Canning and Preserving. Then there's blackberry cobbler. Make up enough pie crust for a two-crust pie (or, if you're me, get the Pillsbury rolled up variety from the dairy case). Cut enough out of one rolled crust to make a top crust for your chosen two-quart baking dish. Cut the rest of that one, and the other one, up into strips and pile them in the casserole. Set the top crust aside. Cook the berries until they start to break down with a little sugar (or agave, or honey). Sweeten it to your taste. For a two-quart dish, you want about a quart of berries. Pour the resultant berries and syrup over the dumplings. Don't bother to stir. Gently lay the top crust on the pie. Cut some steam vents, then brush the crust with melted butter and sprinkle on some raw sugar or sanding sugar. Bake at 350F for about 35-40 minutes, until the top crust is golden brown. Eat while hot, or at least warm, with the best vanilla ice cream you can procure.
  5. Lisa Shock

    sneeze guards

    If the place really looks like that, I'd be willing to bet that someone swipes a fingerful of icing off a cake about 20 times a day.
  6. pastrygirl

    sneeze guards

    @Lisa Shock the weird photos are screenshots of Instagram, cropped by me to protect the innocent. They may well be worried about cross-contamination and allergy sufferers, they just don't seem to be worried about insects or the unwashed public.
  7. kayb

    From Memphis to Lexington

    Flight is great because you don't have to limit yourself to any one appetizer, soup, salad, entree, or dessert, in addition to wine. Small-portion "flights" are available of all of them. I had contemplated having just an appetizer flight and a cup of soup, which would have been plenty for me, but then I saw the soft-shell crab on the chef's choice selections, and I was a lost puppy. It's all @HungryChris's fault, with those gorgeous soft-shells he's been frying up.
  8. TdeV

    Barbara Kafka RIP

    @liuzhou, I was going to ask for Barbara Kafka's recipe and then I found https://www.thecitycook.com/recipes/2011-06-02-barbara-kafka-s-microwave-shrimp-risotto I'd never heard of Barbara Kafka but it is always sad to hear about the loss of a valued person. I will surely try her recipe.
  9. Today
  10. Lisa Shock

    sneeze guards

    Weird photos. They're clearly not professional pictures. (I dabble in photography, and I know I have a lot more to learn, but...) For publicity photos, it's always best to have establishing shots showing the inside as it looks to customers, complete with smiling staff. (not disembodied limbs and torsos) Then, you go for food porn: closeups of items or the bounty of the cases. I know that the NYT food section has been using a photographer & stylist for the past couple of years have been using a style that it reminiscent of the early 1970s: overexposed, wide shots, flattened perspective, overhead viewpoints, garish plates. But, I am not fond of that. And, I think it does not encourage appetite. Ironically, if you apply the Fibonacci spiral in the first photo, starting at the sweet spot on the upper-left and rolling out horizontally, you notice a sequence of flaws. The employee's crotch is (very unfortunately) in the actual sweet spot. Just a little off from that (starting a theme of 'just a little off') is a drooping red and white flower. This mirrors the broken and drooping carnation in the middle of the arrangement. Leading us to ask, why are these sad flowers here at all? Are they a metaphor? As one draws the imaginary spiral outwards one's eye is drawn to the sad, leaning cakes and unevenly frosted cupcakes. The viewer then realizes that the wooden table underneath it all is more precisely made, and at the same time the wood grain is more visually interesting, than any of the baked goods. All of the food in that picture is tired and drooping. To paraphrase Elliot, "This is the way the bakery ends, not with a bang but a whimper." And, yeah, clearly none of the staff there worries about cross-contamination and how it might affect allergy sufferers. And, I am guessing this place is in a state which allows wood in a commercial kitchen -some do not.
  11. David Ross

    eG Cook-Off #78: The Cane Berries of Summer

    Here are two raspberry pastries I do every early summer when we see some local berries in Eastern Washington. We're about a month later than the growing season for raspberries West of the Cascade Mountains. The raspberry lemon bars are pretty simple. I make a bottom crust of melted butter and powdered sugar. That's it. Then a basic lemon bar filling, but I always double the recipe and triple the lemon juice. I boost it with some pure lemon extract. Then cool, dust with powdered sugar and fresh raspberries. All I do is just put the raspberries on top. Then the same crust, crème anglaise and again just fresh raspberries from the local farmer's market on top. I haven't made either of these this season, but will this coming week!
  12. Growing up on Long Island, NY, our next door neighbors had raspberry, blackberry, and blueberry growing in their back yard. The kids were given plastic buckets in the morning to pick all of the ripe berries. I developed my love of raspberries from that time, when they were free and plentiful. The summer “cane berries” are a sweet reminder of that time for me and I will enjoy seeing what everyone makes.
  13. Kerry Beal

    Andrey Dubovic online classes

    Clean unused ones of course!
  14. Have some SV’d ckn “confit” thighs that I figured the CSO should do well reheating. Keeping it simple. Wify’s plane is an hour late from Ft Lauderdale
  15. Raamo

    Lunch! What'd ya have? (2018)

    It's Salmon season! Sockeye Salmon with fried beets. Salmon was cooked Sous Vide to 109F, Beats were fried due to limited time. Quite tasty this way.
  16. ssSummer is the best time of year for a cook. The time of year when the bounty of Mother Nature is literally at our fingertips each day. One of the stars of any summer table is the variety of cane berries that grow throughout the season. Many people haven't heard the term "cane berry," and most folks aren't sure how they actually grow. We see small plastic containers of expensive raspberries in the supermarket, yet see no distinction between a strawberry, blueberry or blackberry. Cane berries are part of the rose family of plants. And like roses, cane berries have long stems (canes), some are studded with prickly little thorns. Some say that the fruit of a cane berry has the sweet fragrance of rose petals. One thing we can all agree on is that cane berries adapt well to changes in the weather, but the thrive in hot sun. Yet the cane berry doesn't always have a glowing reputation. Some people consider the blackberry to be a noxious weed that flourishes alongside rural roadsides and along creeks and canals. By the end of summer a wild blackberry patch can literally consume a road. I've seen helpless county road crews try to wrangle with a blackberry patch only to see it come back even stronger just a few weeks later. The most well-known cane berries are the raspberry and blackberry, but we shouldn't forget the loganberry or boysenberry. I hail from the Willamette Valley in western Oregon where we proudly introduced the marionberry in 1956. (The marionberry is a cross between the Chehalem and Ollalieberry that grown in regions west of the Cascade Mountains). Cane berries have numerous possibilities when it comes to the kitchen and bar. They go into cocktails and cordials, cobblers, pies and pastries. And it doesn't end at the doorstep of sweets. Cane berries add tart, sweet, fruit flavor to grilled meats, blended into compotes, chutneys and rich meat reduction sauces. I happen to like cane berries in a summer salad with soft triple crème cheese then tossed with a classic French vinaigrette. Let's take a trip to the local farmer's market or trek into the blackberry row and pick some ripe, sweet berries to present at the table of eG Cook-Off #78: The Cane Berries of Summer. (See the complete eG Cook-Off Index here.) Oregon Marionberries-
  17. KennethT

    sneeze guards

    I wonder if they're there all the time, or just put there for the pictures, then put back in a case or something.
  18. pastrygirl

    sneeze guards

    Does your local health authority require a barrier between customers and food? A local baker keeps posting pics of her cake shop with the cakes all out, uncovered, on the counter. No barrier, no glass domes ... I can't see how the health department allows this. I think it's only a matter of time until flying insects, jumping dogs, or curious children destroy a cake. Is this weird to anyone else? From her Instagram - nice work, but do you really want flowers dropping pollen on your cakes?
  19. Kerry Beal

    Andrey Dubovic online classes

    Might be. Might be from a lab instead.
  20. ProfessionalHobbit

    Dinner 2018 (Part 1)

    We had a 9:45 pm reservation and showed up a half hour early. We didn't get out of there until 5 minutes to midnight.
  21. Saw this in the middle of nowhere.
  22. The freaking ginormous wedding cake I delivered yesterday - bride wanted "big & impressive" ... mission accomplished? 😂 I won't go into all the things I could/should have done differently, though I'll admit I almost forgot one layer of supports. I did enjoy gold leaf-ing, which I had never done before. The transfer sheets were easy to use, and when I wheeled it through a sunny spot on the way to the venue, the gold was beautifully, blindingly brilliant.
  23. pastrygirl

    Andrey Dubovic online classes

    Aren't they urine specimen containers? Oh, Kerry! 😆
  24. Rajala

    Andrey Dubovic online classes

    Is that something from a hospital?
  25. @blue_dolphin please consider passing along your Tab. and then there are Cod Cheeks , and cheeks of other larger fish : salmon ! again many thanks @ElsieD for taking us along !
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