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  1. Today
  2. MetsFan5

    Dinner 2019

    @Shelby can you tell me more about the pea salad?
  3. MetsFan5

    Trader Joe's Products (2017–)

    Maybe fish tacos? I’m not familiar with the mango sauce.
  4. JoNorvelleWalker

    The Bread Topic (2016-)

    Curiouser and curiouser. Tonight I cut into the boule. It looked like something @Ann_T might have posted, with the open and pearlescent crumb. I'm thinking my pale crust was due to lack of sugar after the long fermentation necessary to build strength. I still have no idea why this batch of dough failed to mix, and I can't even blame it on rum.
  5. Damon

    Chickpea enzyme in bread

    Acidently you did a ancient Greek recipe. This recipe comes from Cyprus to Cretan until Thracia. Ingredients Measure Amount Flour 6 cup 660 gr Oil 1 tablespoon 10 gr Chickpeas 1/4 cup 45 gr Wheat 1 tablespoon 5 gr Salt 1 1/2 tablespoon 18 gr Water 2 cup 400 gr http://www.thefreshloaf.com/keyword/chickpea-leaven https://www.cyprushighlights.com/en/2014/08/10/arkatena-omodous/ https://www.thehungrybites.com/chickpea-starter-cretan-traditional-bread-eftazimo/ Add this http://www.sewhistorically.com/chickpea-leavened-bread-without-commercial-yeast/
  6. mgaretz

    Dinner 2019

    Yet another batch of Blasphemy Ribs. Served with steamed spinach in butter.
  7. This isn't really disposal related... but I just wanted to encourage people to get frying.
  8. JoNorvelleWalker

    Ingredients via Internet

    I started this thread about sourcing Vacche Rosse from parmashop.it. Oddly tonight amazon was recommending Vacche Rosse for me. Turns out Parmashop now has an amazon storefront for the convenience of those interested in such delicacies.
  9. Though I will put in a plug for Eat Your Books. Not all recipes have made it to the internet.
  10. JoNorvelleWalker

    Crazy Good e-Book Bargains

    I clicked on the Phillips book. Though I have never had Dim Sum. The one time when my family and I went for Dim Sum we all ordered other stuff.
  11. An acquaintance, yes, She contacted me when she was researching her book on regional Chinese cuisine, "All Under Heaven" with a few questions about food specific to my part of China. Later, she was kind enough to include me (under my real name) in her list of acknowledgements, alongside the good and great! Company I seldom keep! She is an eGullet member @C J Phillips , but hasn't posted for a long time.
  12. Chocoguyin Pemby

    funnel dispenser

    Thanks for the info - I think I'm going to get one of those - FYI the link in your signature does not go to your website - I had to manually input it - what a drag - to find your real website and your selection looks delicious.
  13. I believe the author is a friend or an acquaintance of @liuzhou. I seem to recall him recommending this book when it was first released. I am certain he will correct me if I am wrong.
  14. I am happy to wait. Thank you.
  15. Tri2Cook

    Meeting-friendly snacks to bake

    I have my grandmother's recipe. If I can find it without unpacking the boxes I've already packed for the move, I'll post it. Otherwise, it may be a week or so before I can get to it. May not be any different or any better than what you're using but you'll be able to tell how it compares to the recipe you used. I don't remember having trouble with them staying together but it's been a while since I made them.
  16. Okanagancook

    Food Safety Question

    Excellent choice.😍
  17. kayb

    Food Safety Question

    OK. I'm cowardly. Since I didn't cook it tonight....I'm tossing it.
  18. Those look gorgeous to me. Have you ever tried Argan oil as a dresseing/finishing oil? It has a distinctive flavor that complements so many foods. I add it to pilaf, plain rice, couscous, mushrooms, roasted eggplant/tomatoes/fingerling potatoes.
  19. Yesterday
  20. Norm Matthews

    Dinner 2019

    Dinner tonight was pork chops with a sauce made with red wine vinegar and cream. Charlie contributed the mac N cheese.
  21. Okanagancook

    Dinner 2019

    @Owtahear lovely cook on the leg. It was quite thick so to get it mostly pink was great. You must have cooked it indirectly for part of the time. Well done...you, not the meat 😁 I butterflied mine and cut the really thick part off to cook on another day seeing we had plenty of meat. My meat was about 1.5 inches thick so I cooked it over full gas and kept flipping it until the temp was 120ish then rested it for ten minutes tented under foil.
  22. Don’t get me wrong: I am with you that the industry adds certain stabilisers to processed frying oils. I am interested in the underlying mechanisms (which for some at least are clear to me). The same for the improved frying properties of (reasonably) aged frying oil.
  23. lindag

    Food Safety Question

    Please let us know how this turned out.
  24. Happy to bring back some good memories. These were coated with a mixture of walnuts and almonds. I am not happy with the dough for these and will be looking around for a better recipe. This one is a beast in terms of keeping it together and shaping the cookies to have an indentation.
  25. Smithy

    Ice Cream!

    That's my favorite, too! Give me peaches, or nectarines, and the fixings for ice cream and I'm a happy woman.
  26. sartoric

    Dinner 2019

    Dinner last night was south Asian. Paneer cooked with tomato and onion, cabbage mallung, dal, rice and raita. Mallung is a Sri Lankan dish, served at nearly every meal. You can use basically any leafy green vegetable, the one below is cabbage and carrot tops. It’s so easy and very good for you with no oil. Chop an onion finely, throw in pan with washed and finely shredded leaves, a chopped green chilli or two, a spoon of ground Maldive fish flakes, salt, pepper and lemon juice then simmer with a lid on until the leaves are tender. Add desiccated coconut to absorb any remaining moisture.
  27. Owtahear

    Cooking plain old chips

    I know this. Most places in the states advertising "fresh cut fries" get an epic fail. What they should do, is fry them earlier in the day at a lower temp (325F?) until soft and starting to get a golden color, then take them out. Drain them or wrap them in paper, or something, but leave them alone. Then to serve, fry at 375F to order for 3-5 minutes until nicely crisp. It is unavoidable there will be some oxidation (brown) but it is about the texture and flavor. I don't know why places don't do this? It makes it easier (quicker) to get the fries (chips) out to order, and they are what the customer wants, crispy, and will stay crispy while being fluffy inside. It's not that hard!
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