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  2. I'm leaving for Vegas Monday morning. Not staying at the Bellagio, but we'll certainly make a stop there. (Hell, I want to make a stop everywhere!) Looking forward to hearing if you have any off-the-strip recommendations. I know there's a real city out there.
  3. I've driven through Las Vegas a few times, but I'm not sure I've ever stopped there. My Nevada casino experiences have been in places like Reno and Laughlin, where the hotels or dinners were inexpensive. I'm looking forward to the sorts of foods and sights we'd be able to enjoy if we went to the fabled Vegas!
  4. We have had some beautiful sunsets here. For reasons I don't fully understand - health issues described earlier? Age? - we haven't been making as much use of the campfire as we did last spring, or even last fall at the beginning of this trip. We did get out a couple of nights ago, however, when it was calm. We enjoyed the campfire... ...and then went inside to make hash. His favorite. I've been using the avocado pulp in various dishes. If I ever have reason to freeze it again, I'll follow @Nancy in Pátzcuaro's advice and puree it with a bit of salt and possibly lime juice. Most of this stuff is bland. It's possible the loss of flavor is because the fruit was already fading before I saved it. It's certainly edible. This morning I used some in a kick-over-the-traces breakfast: Quesadilla with shredded cheddar and avocado, warmed just enough to melt the cheese and stiffen the tortilla. Stiff enough to hold, gooey with melted cheese, avocado enhanced by the cheese. Good stuff. But I think a squeeze of lime in the puree would have helped.
  5. Last night, I was making a levain for some sourdough to make today/bake tomorrow, and stopped in the middle of throwing out the leftover starter. Can I make a "quick" loaf with this? I recalled a fragment on a page in MB about them baking a poolish, to see what happened. They said it was ok, but better to add some flour, and actually make a dough. So I put together a dogs breakfast of white, ww, and dark rye flour, water, commercial yeast and some vital wheat gluten, let it autolyse awhile, salt, half-ass kneaded it a bit and let it bulk ferment for ~6hrs, no folds. Then I shaped it, let it proof for ~4.5 hrs and baked it in the CSO (Bread setting, 30min@450 + 5 min@450 Conv. Bake because I didn't think it was done - it probably was...). It looked pretty ugly going into the oven, and I over baked it a bit, but the flavour and the crumb were great. Quite a strong sour taste, which I love. It's small, ~500g. Happy with my Frankenbread, all things considered.
  6. Today
  7. Breville Smart Oven Air

    @gfweb if short of CSkin consider rice-paper wrapper and won-ton wrappers. Test Kitchen did s show recently w buffalo cauliflower bites those looked very very good.
  8. Breville Smart Oven Air

    Fooling around with chicken skin stuffed with a sausage-like mix. 375F 20 min in the BSOa The result was crispy and firm enough to take several bites through without it falling apart. There is something to this I think. Now if I only had more chicken skin... Before After
  9. To the Beach!

    I'll add a little extra. Clearly I spend way too much time on egullet because all I could think was 'I'm in a giant Chinese soup spoon'.
  10. To the Beach!

    (It is 4am and sleep is proving to be a fickle mistress, so for any disastrous spelling and grammar mistakes - give me 3 hours and 3 coffees to do an edit ). We are staying in 'The Town of 1770' or just 1770 as it is known, google prefers the longer name. I think it is the second place Captain Cook landed during his 'discovery' of this country. I said the same thing. Chances are if it rains enough, I may get an extended stay. I would have to win the lottery to make it permanant though! Smithy: Australias fresh food market confuses the heck out of me, I do not understand it at all. My mother can buy cheaper, Australian grown, Bananas in her local Asda in the UK than I can get at one of the hundreds of local Banana farms 500m from my house. All the fresh produce seems crazy expensive to me, I usually put it down to being so rural so - food miles. I allow $2 leeway per kilo for thirsty plants before outrage, seeing as its very dry in this belt! I also find our local supermarket always stocks what to me is 'seconds' so the price stings a little. There is a local 1770 market being run on Sunday so I will try to take some pictures of produce there. Anyway, I have just seen that Smokey is doing a real blog! I'm so excited, Vegas is bucket list for me. I will meet you all over there
  11. Refrigerator Magnets

    we have a cat-leaning theme...a magnet holds photos of some of the departed furry souls, a magnet from the Cat Sitter we used to use, two small decorative cat magnets I actually purchased (one is a girl/boy pair, the other is a cat with Chefs hat). A magnetic clip to hold coupons. A magnet-backed mini calendar we always get in the mail from local realtors. A few others. On the (non-visible) side of the fridge I keep poultry shears in a holster and a small sharpening device for knives.
  12. RobertM gfron1 (tentative) pastryani tikidoc (perhaps +2) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates!!!!! VistaGardens Diana D Gwbyls Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI Kata Anna Chi WayUpNorth Carol Lang and Max
  13. Dinner 2018 (Part 1)

    Cholent (a vegetarian one).
  14. Wonderful - looking forward to seeing you and Max again!
  15. Hi Kerry, Can you add me, Carol Lang, and my friend Meg (Max) McConaghay. Need details and exact dates for all activities. How to book a room etc. Will PM our info
  16. Valrhona Inspirations

    Haha! Yes, more info next week!!! Didn't know that it was not available in the US until now.
  17. FREE cookbooks

    More to get rid of here in New Jersey. If you are interested in any/as many as you want please PM me and, as always, first come/first served. Thanks suzi Aidells, Bruce Real Beer and Good Easts Child, Julia The French Chef Cookbook Julia Child and Company Julia Child and More Company Davis, Deirdre A Fresh Look at Saucing Foods Flotilla 13-2 Cookbook. 11th Coast Guard District Auxiliary. Torrance, CA. Kimball, Christopher The Kitchen Detective The Melting Pot: A collection of recipes from Picatinny (Arsenal) employees. NJ MacNeil, Karen The Wine Bible The Official Peanut Butter Lover's Centennial Cookbook. Oliver, Jamie Cooking with Jamie (withdrawn from a library collection) Organic Gardening and Farming Stocking Up Orton, Mildred Cooking with Whole Grains Rodale's Basic Natural Foods Cookbook Somerville, Annie Fields of Greens Time Life The Cooking of Scandinavia edited to cross out those books that are claimed.
  18. We have a Tefal Actifry which I thought was an air fryer. I grew up on latkes so was interested in this topic. The pictures above indicate that perhaps our device isn’t an air fryer at all. There is no basket with our Tefal, more a pan with a paddle in the centre which rotates. We often take the paddle out to cook larger stuff than chips, stopping the machine to turn stuff by hand. Makes for less mess than cooking sausages and similar in the oven. I’m thinking this might make good latkes, has anyone tried in a similar device?
  19. Refrigerator Magnets

    My culinary magnets include a temperature guide from Themoworks, promotional magnets from Cascade Analytical Reagents and Biochemicals (purveyors of rare sugars, who it seems are now sadly out of business) and (speaking of sugar) Wray and Nephew. A collection of Dykes to Watch Out For food porn magnets from cartoonist Alison Bechdel. Less food related: a picture of my elder granddaughter and a magnet from the library.
  20. To the Beach!

    Regarding your MISO questions: Lo-carb: That is a pretty broad term. It is a fermented grain though used in relatively small amounts. Uses: I think it is worth playing with. However it will need to be refrigerated and no way will you consume a tub this weekend, so it would need to be in ice-chest for home return trip. My favorite use and way to introduce it is in roasted pumpkin/hard squash. Cubes or slices rubbed with olive oil, miso, and Sriracha; I can eat a whole sheet pan by myself. Here is a nice little intro piece from the Serious Eats "Hey Chef" series https://www.seriouseats.com/2015/07/what-to-do-with-miso-paste.html
  21. To the Beach!

    Very interesting. Thank you for sharing.
  22. Here's one more for the trip! My sole experience with Las Vegas was stopping for gas in 1985 at 5:30 am and being stunned watching people play the machines inside the gas station. I wish we had taken at least a bit of a drive around the city. Maybe I could have spotted my hero, Gil Grissom.
  23. Looks a little different than what I have. https://www.opentip.com/search.php?cPath=11700&products_id=5534991&gclid=EAIaIQobChMIotCstrq82QIVGbXACh2uCQNjEAQYBCABEgLOYfD_BwE https://www.opentip.com/search.php?cPath=29884&products_id=4406188&gclid=EAIaIQobChMIotCstrq82QIVGbXACh2uCQNjEAQYAiABEgKaHvD_BwE
  24. Hi all. After much time, I finally ordered a compressor and airbrush. I got a Paasche Model H airbrush kit, and a California Air Tools Light and Quiet 1P1060S Portable Air Compressor. Both have been ordered, but I haven't received them yet. I wanted to ask about fitting the hose to the compressor. From what I read on the amazon reviews and questions asked, the paasche comes with a 1/4" hose. The manual for the compressor says it has a 1/4" universal quick connect. So I'm pretty sure I need a fitting. The paasche hose doesn't look like it will connect into a quick connect. I narrowed the fitting down to this link. https://www.amazon.com/DuRyte-4-Inch-Industrial-Stainless-Coupler/dp/B01BSDALWO/ref=sr_1_cc_4?s=aps&ie=UTF8&qid=1519401926&sr=1-4-catcorr&keywords=npt+to+quick+connect Does this look like the right fitting to connect the air hose to a quick connect on a compressor? I really do appreciate the help. Also, for reference, below are links to the compressor and airbrush. https://www.amazon.com/gp/product/B01LYHYHEA/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 https://www.amazon.com/gp/product/B004O7HTYU/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 Thanks again!
  25. Very nice... I am jealous of your kitchen! Can't wait to see the rest of the week...
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