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  1. Yesterday
  2. heidih

    Gelatin powder

    Some people use gelatin to give their broths and pan sauces a richer mouthfeel. https://www.seriouseats.com/2016/11/how-to-use-gelatin-better-stock-sauce-dessert.html
  3. A true treasure! Steve Sando (Rancho Gordo) almost had her here at eG for a Q&A/interview around her magnificent Oaxaca Al Gusto but she'd had a traumatizing public interview that put her off at the time. I love the book. Not necessarily to cook from but to absorb the traditions and learn about cooking methods and how simple ingredients are transformed. https://www.amazon.com/Oaxaca-Gusto-Infinite-Gastronomy-Hemisphere/dp/0292722664
  4. gfweb

    Kitchen photos

    That is stunning!
  5. teonzo

    Gelatin powder

    Panna cotta?
  6. Captain

    Dinner 2019

    BBq large chicken wings. Some with a Mex spice blend, some with Asian marinade and some with hot spice blend. Very satisfying.
  7. Cantankerous and a disdain for mediocrity and weak scotch...what's not to love?
  8. lindag

    Kitchen photos

    Great job! I love it.
  9. sartoric

    Dinner 2019

    I’ve been lurking at the Japanese supermarket here. Last night was ginger garlic chicken wings, spinach dressed with sesame, pickles (well, kimchi) rice, miso soup with egg and sake. I even made my own dashi. It’s not Japan, but I’m happy with this.
  10. eugenep

    Mozzarella: what to do with it?

    don't think so - like I believe it'll turn stringy-e (like pizza cheese) something about the protein mesh structure that makes it non-ideal for melting cheese unlike ricotta (I believe) and some Latin frying cheese that's "coagulated?" with vinegar
  11. oofencocotte

    Gelatin powder

    i'm clearing out the cupboards and I found one 10g sachet of gelatin powder. Does anyone have a good use for this? I can't remember why I bought it!
  12. I had a problem with your link, so searched again and used: https://www.nytimes.com/2019/05/21/dining/diana-kennedy.html Interesting article!
  13. Kerry Beal

    collapsed chocolate shells?

    How about a combination of invert and glucose. Glucose about 50% of the free water and invert 5-7% of free water (I've also seen 2-3% of total weight of recipe).
  14. Shelby

    Kitchen photos

    Beautiful @liamsaunt !
  15. FauxPas

    Kitchen photos

    Wow! Stunning makeover! I love what you did. Did you replace the window also? Do you have drawer or cupboards in the island? Are those quartz countertops?
  16. liamsaunt

    Kitchen photos

    I finished a remodel of my main kitchen a couple of months ago. I waited almost five years after buying the house to remodel so I could be sure of how I wanted to use the space and what I wanted to put in it. The first two photos are of the old kitchen, as it looked when we bought the house (these are the listing photos so the stuff on the counters and pot racks are the prior owners'). The second two are of the remodel. You can see that I replaced the eat in area with another wall of storage/counter space and a wine fridge. The eat in area is not necessary as there is a dining room in the room behind the stove. That dining room seats four--six in a pinch. I have a second, much larger dining room in another area of the house that I use on the weekends when extended family and/or friends are eating with us. Old kitchen (Copper backsplash, black appliances, dark wood, green corian counters and evil white tile floor that never looked clean) New kitchen
  17. Diana Kennedy, currently aged 96(!) has donated her collection of notes, slides, recipes, scrapbooks, books, and so on to the University of Texas at San Antonio. Rather than entrust the documents to mail or messenger service, she made the 800-mile drive with two or three others, including Tejal Rao. Rao wrote a delightful article about the woman and the trip for The New York Times, here: Road Tripping with Diana Kennedy. I hope it isn't behind a paywall. She sounds like quite a character. Rather than focus on some of her funnier quips, though, I'll quote this bit that shows what she's accomplished, and why she's so driven:
  18. oofencocotte

    Mozzarella: what to do with it?

    Can it be grilled like halloumi?
  19. Shelby

    Dinner 2019

    Hot wings last night
  20. BeeZee

    Adorable Gummies

    not so dissimilar from the problem with kids eating detergent pods, they look too much like a candy product.
  21. Somehow my Thermapen has gone missing so I had to order a new one. I ordered the MK-4 which is on sale from it's regular price of $99.00 to $84.14. In addition, they are giving a free mini spoonula and spatula set.
  22. scubadoo97

    Breakfast 2019

    This morning, I had cubes of French feta, sliced kalamata olives and sliced basil leaves with a drizzle of fruity olive oil.
  23. For any others headed to Colorado Springs, I'm here visiting, and found this gem: http://www.tapateria.com/ Spanish tapas and a (relatively) inexpensive wine list with LOTS of choices,
  24. Thank you but I will check around our stores first. Just because I have never seen them doesn't mean they aren't around. If I can't find them I'll let you know.
  25. blue_dolphin

    Breakfast 2019

    Sweets for breakfast today: rum cake, cherries & vanilla crème fraîche Michael B. Jordan's mom is apparently famous for her rum cake - even Oprah likes it. She baked this one for my cousins, who shared a wedge with me.
  26. liuzhou

    Adorable Gummies

    I saw the Lego gummies here in China a week ago. Lego has been a big craze here for the last couple of years I have to say that I immediately thought what a *^^#&* stupid idea! Kids are always swallowing Lego bricks and choking. Showing them that some "Lego" is edible is really going to help there! I'm not usually one to call for the health and safety police, but...
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