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  2. Thanks palo. I do know about Amazon.ca and the pants I want are right there on the page...however if you read the reviews you will find that they are so varied and so negative that I cannot bring myself to order them: wrong sizes, wrong materials, inability to return them....etc...etc. Nope. Not gonna happen. I'll live without.
  3. I am loving the Paragon (though my go-to spatula is purple) - makes the best damn grilled cheese sandwich.
  4. . My memory of Modernist Cuisine book, was that french fries won't be oily because the water leaves the potato as it gets soaked in hot oil. As long as water is pushing out the oil can't have a chance to get in. So the fries won't be oily if you take it out before it loses the water. I also read that oil based marinades don't really work on proteins that well because the water in the protein will keep oil out. Because water and oil do not mix and if there is water in the fish protein, then the oil won't enter the fish and oil poaching might work (my guess?)
  5. Good point! I used 4500 g of dark chocolate and 3750 g of white in the peppermint bark, and 2200 g of milk chocolate for peanut butter meltaways.
  6. Today
  7. And that’s not counting the bark you made ahead of time
  8. The first year was the only year we did molds, and the overall logistics were quite different. I didn’t keep any record of how much chocolate we used, as far as I can tell. It does change a bit from year to year, and this year we had 3 new faces as 3 of the regulars couldn’t attend, so I don’t really have an apples to apples comparison. It does all really depend on what people want to make and how much of it - I had some folks who used less than a kilo altogether and some who used 2 or 3. If you limit people’s options - say, have everyone do one mold, barks or clusters with x pounds of chocolate, and maybe allot x pounds of chocolate per person for dipped items - that might be a good way to think about it. Presenting it as a class rather than the friends and family free-for-all like I do it gives you the structure to set limits like that.
  9. These trees were my first attempt and I will work on them when the studio opens back up in January (it is closed from Thanksgiving until New Year’s). My technique needs loads of work if I am ever to feel good about selling, but If you’re serious about wanting them I will check back in with you when I get a better handle on them!
  10. It's just the loin. When you're talking about beef, it's the "NY strip." (ETA: In humans, it's called the "OMG, what have I done to my back this time...?")
  11. Anna N

    Breakfast 2019

    Grilled portobello caps with blue cheese and a side of a Sugar Bombs.
  12. Good numbers but a bit less chocolate than we use for the eGullet chocolate workshop.I'm contemplating a chocolate class for friends and trying to get a sense of how much chocolate to have prepared. Guess it really depends on what we make. Did you go thru more chocolate in your early workshops when your friends filled their own chocolate moulds?
  13. I don’t have exact numbers, but we used probably 5 kilos of dark, maybe 3 of milk, and between 1 and 2 kilos of caramelized white. It was Belcolade - it’s really lovely to work with.
  14. That might be for the best - it’s Giant White Beans in Tomato Sauce from Trader Joe’s.
  15. That is indeed the recipe I used. The corn syrup wasn’t too much work - it’s really just making some corn broth and then making that into a syrup - and it made quite a bit of it. I made 2 batches of marshmallows and will probably be able to get another 3, maybe 4, out of the syrup I have left. As for the rest of the process it’s pretty straightforward, except for the part where you boil the water with oats, strain them out, then use the water to make the syrup. The marshmallows are cut so small that one pan goes a very long way, so for me it ends up being worth the effort.
  16. And do cows have a backstrap? Never seen anything in my supermarket labelled as such.
  17. I think you are trying to test my visual acuity or perhaps even my food knowledge! I can figure out the first dish which is my current favourite breakfast, pita bread and scrambled egg. But that second dish has me stymied.
  18. JoNorvelleWalker

    Dinner 2019

    Sockeye from Shoprite. Spice Trekkers' Gaspesian Salmon Rub. My only complaint: the asparagus could have used a sauce.
  19. Try Amazon .ca Search for: "Chefwear Mens Ultimate Cotton Baggy Chef Pants Chef's Pant" p
  20. Mexico is not one cuisine or place. There are many regions/states. I posted this elsewhere here today about posole by the fantastic late Patricia Quintana for an example of excellence. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html She authored many books and taught. The NYT obit https://www.nytimes.com/2018/11/29/obituaries/patricia-quintana-dead.html
  21. kind of depends on your skill level and if you want to go into more regional Mexican cooking. There are a lot of newish cookbooks on Mexican food out there although the classics are still great. there really is a something good going on right now in Mexican cookbooks: All these came out this year https://www.amazon.com/gp/product/0847864693/ref=dbs_a_def_rwt_bibl_vppi_i0 https://www.amazon.com/Oaxaca-Home-Cooking-Heart-Mexico/dp/141973542X/ref=pd_bxgy_14_img_2/139-7268590-7528354?_encoding=UTF8&pd_rd_i=141973542X&pd_rd_r=d2a6e0a9-36bf-48e1-b61f-6ce301199837&pd_rd_w=CDngL&pd_rd_wg=20dCM&pf_rd_p=09627863-9889-4290-b90a-5e9f86682449&pf_rd_r=3AMGEFN97MJDD2YETYQ4&psc=1&refRID=3AMGEFN97MJDD2YETYQ4 https://www.amazon.com/My-Mexico-City-Kitchen-Convictions/dp/0399580573/ref=pd_sbs_14_5/139-7268590-7528354?_encoding=UTF8&pd_rd_i=0399580573&pd_rd_r=68192d81-d257-4768-b06b-6460fd427764&pd_rd_w=TmgRU&pd_rd_wg=EfYFh&pf_rd_p=5873ae95-9063-4a23-9b7e-eafa738c2269&pf_rd_r=WRKD94GTKF2X88FQ1MEA&psc=1&refRID=WRKD94GTKF2X88FQ1MEA https://www.amazon.com/Tu-Casa-Mi-Mexican-Recipes/dp/0714878057/ref=pd_sbs_14_2/139-7268590-7528354?_encoding=UTF8&pd_rd_i=0714878057&pd_rd_r=7087e915-5990-409f-b991-b247971c7741&pd_rd_w=0wdz8&pd_rd_wg=YohIf&pf_rd_p=5873ae95-9063-4a23-9b7e-eafa738c2269&pf_rd_r=S72V60Q7P7RH67NDSR9E&psc=1&refRID=S72V60Q7P7RH67NDSR9E
  22. Impressive find! Thank you. It's always good to brush up on my spanish too. The quality of the spanish food press is impressive -montagud has some amazing books as well some with some 'bi-lingual' english/spanish
  23. chromedome

    Dinner 2019

    As it happens, duck and Brussels sprouts were on the menu at my place tonight, too. The duck was a version of the five-hour slow roast that's been going around of late, and the sprouts were tiny ones from my garden (blanched and frozen a few weeks ago after harvest). In my case the sprouts were caramelized slowly in a skillet with onions from my garden. Other sides were roasted potatoes (in duck fat, natch) with roasted carrots and parsnips (the latter also from my garden) and braised cabbage (ditto) with onions and apples. No photos, alas, as my kitchen is currently a shambles with Christmas baking. Also laziness...
  24. I am a retired pharmacist and enjoy following and modifying recipes to taste. I enjoy stir frying and look to quality ingredients and simplicity rather than complexity in most of my cooking. I enjoy learning about different cuisines and different techniques. Thank you for admission. Paul
  25. I'm just getting over a bout of food poisoning and I'm so afraid to eat anything right now. Thanks for the updates.
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