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  3. liuzhou

    Lunch 2019

    No. The Yiddish has no 't' either. The OED lists three alternative spellings for English - schmaltz, shmaltz and schmalz.
  4. liuzhou

    Lunch 2019

    duplicate post
  5. liuzhou

    Dinner 2019

    You need an excuse?
  6. Another place to get both real teas and flower or other teas, which I prefer to call tisanes, are these outlets. This one is very near my home, but I've never bought anything, despite its obvious popularity. It is called 瑶山凉茶 (yáo shān liáng chá) which literally means 'Jade Mountain Cold Tea'. This does not mean it is iced teas; just room temperature. Her selection includes some real tea, but most are tisanes. Her shop is at the entrance to the local market, a busy place, so she does just fine, I guess. She stays open from early morning, well into the evening.
  7. It's amazing how much dissension there can be over holiday traditions. Food seems to be one of the most contentious, as in "These people put corn bread/oysters/sausage/kale/green chile in their stuffing!" We've all heard it before. The point of sharing meals is sharing traditions that might not be what we're used to, in the hopes that someone else's favorite might taste pretty good to us if we give it a chance. Unfortunately it's the "give it a chance" part that turns out to be the problem. I think your compromise, taking Thanksgiving to your mom at the nursing home, will be very satisfying. Wish her a happy Thanksgiving from us. Nancy in Pátzcuaro
  8. Not @rotuts, but here's Mr. Kim's method. I started The Gravy today. Turkey necks, onion, celery, carrots, Bell's seasoning, salt, pepper, olive oil, and tomato paste ready to roast: Roasted: Lots of good fond brought up with some white wine: I made the stock in the IP instead of the slow cooker like I usually do. It took 90 minutes of pressure cook and 15 minutes natural release, instead of all night. Looks, smells, and tastes wonderful: It's all in the fridge now. I'm hoping to make the actual gravy tomorrow. I'm not really sure when this will get used. We often have our "holiday dinner" in January. We will invite parents and various strays who aren't too tired of turkey. My MIL has made it pretty clear that Jessica and I won't be contributing to Thanksgiving. She told Jessica that "her family" likes very traditional food. I admit this makes me feel weirdly left out. And honestly pissed on my daughter's behalf. Her cousins grew up being schooled in pie-making by this grandmother, so they will have their "traditional" sleep over at grandma's Thanksgiving Eve to make pies. I know full well I should get over it after all this time. I'll try again this year. 🤐😉 It actually might get used this Thanksgiving. My MIL is probably going to have dinner at 5pm. I will go to the nursing home at 2pm with a Thanksgiving dinner for my mom and me that will look for all the world like I made it. 😁 I have found a place that does a really nice Thanksgiving dinner plate with all of Momma's favorites. A nice dollop of my gravy should help.😉
  9. Cut it in half and start with 350 for 8 min on bake steam. May need more time and a flip.
  10. How would you reheat this behemoth of a popover/Yorkie? Not sure what they called it - Jessica brought it home from Salem MA. It is sitting on a half paper towel.
  11. Kim Shook

    Dinner 2019

    One of the men that Mr. Kim plays poker with once a month had a birthday last Friday. They decided to make poker into a dinner and poker celebration with everyone bringing something. We provided a baked potato bar. I used chuck-eye steak for the steak and cheese topping: Salted and ready for the refrigerator: They stayed in the fridge overnight and were rinsed and dried on Friday. I seared them in a cast iron skillet set on HIGH: They got a nice crust: but were basically raw: Cut up and steamed on 210F in the CSO until as done as I wanted: Inside each of those little cubes, the meat is medium-rare to medium. I’m so thrilled I found this method. I made cheese sauce based on a James Briscione recipe: Steak and cheese potato: I also used the cheese sauce to do a broccoli sauce: We also provided sour cream, butter, bacon, and chives. Mr. Kim said they loved it all and the birthday boy was very happy about the menu. Dinner Sunday night started with salad with Momofuku ranch dressing: And leftover baked potatoes with steak and cheese sauce. Dinner tonight started with tomatoes, carrots, and radishes with Momofuku ranch: Cornbread: Pinto bean soup with ham: This is from the IP pintos I made last week. I saved the extra cooking liquid and put them together tonight. So good.
  12. Smithy

    Lunch 2019

    What a bittersweet time, @Kim Shook. I'm glad there are plenty of happy memories for you, and that you could indulge in some nostalgia at some favorite restaurants.
  13. heidih

    Lunch 2019

    cuz bread is the staff of life
  14. My cabinetmaler when I was building a new kitchen said "so here is where tupperware can go" - I bent over laughing cuz I had none!
  15. Kim Shook

    Lunch 2019

    Went for one last visit to my grandparent's house before it goes up for auction in December. Lot's of good memories and a bit of sadness, too. One last Short Sugar’s BBQ for a long time: Sunday brunch at Mr. Kim's favorite Greek/Italian place. Their great bread: Why do Greek restaurants always have such great bread. Even when the restaurants aren't all that great, the bread usually is! Salad: Baked spaghetti w/ meatballs: Mr. Kim got the same baked spaghetti, except with all the meats. I ate about a third. Had another third for lunch today. I'll probably finish tomorrow. 😁
  16. Resurrecting yet another thread to show some stuff I found at my grandmother's house. I didn't keep them. They are all brand new - never used. My Grandma Jean couldn’t any more go to a direct sales party hosted by one of her friends and not buy something than she could have gone to church in her nightgown. So, we found a few weird, unused pieces. A canned ham holder: It was HUGE. For those really big canned hams: LOL. I don’t remember her ever serving a canned ham. An absolutely useless looking shredding/slicing/grating/storing piece: The top flipped over to offer other options. I can’t imagine that it would have stayed sharp very long. The last was a container to make/store a fancy looking congealed salad in: She never used anything but a Pyrex baking dish to make her congealed salads in.
  17. Margaret Pilgrim

    Dinner 2019

    I am reminded of the first meal I cooked for my husband returning from our honeymoon. A small beef roast, popovers, apple pie. Of course, I neglected to test the oven of our new apartment, so we had VERY RARE roast and blond apple pie, but by then I had jacked up the oven temp so the Yorkshires/popovers rose to their peaks, to the heights of the oven, and were decapitated as I pulled them from the oven. I had a lot to learn....
  18. Ann_T

    Dinner 2019

    I want this. Roasted a small Sterling Silver top sirloin roast. An excuse to make mashed potatoes and Yorkshire pudding.
  19. heidih

    Dinner 2019

    the north sea shrimp; are killing me! Between you and @BonVivant
  20. Resurrecting this thread to show something I noticed when I cleaned my large cast iron skillet the other day. This is the cooking surface. It almost looks like something you could scrub off, but you can't. It's fairly smooth, too.
  21. Son didn’t want to show up empty handed to do homework with a class mate. Chouquettes often save me when I am short of time
  22. Began work on a dessert I'm doing for a dinner party this weekend. It is a green apple sorbet. I got the recipe from @Lisa2k at least 10 years ago. The last time that I made it, we had to get the giant whole fruit juicer out of the attic. This time, I just used the Vitamix. Granny Smith juice: Added lemon juice, sugar syrup, and a couple of glugs of this:
  23. Margaret Pilgrim

    Dinner 2019

    Peppers with goat cheese/olive/garlic sauce Hand made pasta, sausage, onions, garlic, tomato, white wine, basil...parmesan...butter finish.
  24. @JoNorvelleWalker, I don't know whether to laugh or groan over that one. Both, I think.
  25. It sounds like you'll have to learn to make it!
  26. Tonight's dinner was supposed to have been whole roasted branzino from the CSO recipe booklet (p20). I ordered all the ingredients from amazon.* All were correct except the organic fennel...for which they sent a leek. There was no message asking if I wanted a replacement. Obviously you can't roast a branzino with fennel if you only have a leek. I called amazon and was connected to an agent immediately. Exceptional customer service. I explained the situation. She said she'd never cooked with fennel and I described the recipe. There was still a delivery window for tonight! I placed my order for organic fennel and the representative credited me for all the extra charges. My exhilaration was short lived. Organic fennel is out of stock. The shopper suggested basil. But no. Had they no inorganic fennel? Once again defeat snatched from the jaws of victory. But the customer service was quite pleasant, really. *all but I couple things that I had, and one fished from the garbage.
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