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  1. Past hour
  2. MetsFan5

    4 Days in Guilin

    You’d be surprised! She loves veggies and meat but certain things she pretends to eat (hides) and asks for more. 🙈 since salt isn’t good for dogs this is all me dreaming of tea oil!
  3. Ann_T

    Dinner 2019

    Pizza Night. Mushroom and Italian Sausage for Moe and I. and Greek Potato for Matt
  4. Okanagancook

    Easter Menus

    Wow, now that’s an Easter spread! everything sounds wonderful. we have a grass fed, free range lamb source. The meat is so tender and flavourful we are not keen to do much to it other than salt and pepper so the meat can shine through.
  5. Today
  6. chromedome

    Food recalls

    Foreign matter (pieces of metal) in Kirkland veggie burgers. Possibly national. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-04-18/eng/1555625098697/1555625100775
  7. Too many!!! Someone asked me, how do you know which ones have which recipes to follow? I usually tell them, I don't really copy specific recipes in practice, all of these books I read are really just for ideas, techniques, but I rarely copy a recipe verbatim in practice.
  8. Owtahear

    High quality soy sauce

    I love a really high quality soy sauce. I can eat my own fingers just by dipping it into. I love trying new soy sauces, small batch, very terroir oriented. But I have to admit, Kikkomen's Low Sodium soy sauce is pretty damn good.
  9. Owtahear

    Easter Menus

    HamLambpalooza for me this weekend. Baked ham, home made potato salad, and empandas on Saturday. Sunday.......Leg of Lamb. I got one from Pure Bred Lambs (Elysian Fields), this is where the French Laundry gets their lamb will rub with garlic. rosemary, preserved lemons, Served with a mint/carrot top chimichurri. Pommes Anna (I think unless I change) Barbecue Carrots ala Publican Salad with greens, lettuce, artichokes, olives, roasted red peppers and red onions with a homemade vinaigrette and crumbled bleu cheese Ciabatta garlic toast. Lotsa of excellent wines....beer and yes, Lent is over...I will have bourbon!!!
  10. pastrygirl

    Cilantro

    Funny you say that, I have some green curry simmering on the stove right now. I'm too lazy to make curry paste so I used some jarred Thai Kitchen product. It does not list cilantro on the ingredients, but I will be adding a generous amount to my bowl.
  11. Kim Shook

    Dinner 2019

    Like @David Ross , I made gougères. But I made them last week so they had gotten a little stale by today. Upscale Squirrel loves Jacques Pepin gougères:
  12. Currently I'm sipping on their strawberry-rhubarb milkshake IPA. I tried a taste of it the other day out of morbid curiosity, and to my surprise I quite liked it. The fruit is definitely perceptible, but it takes a back seat to the hops. I'm not a fan of fruit-infused beers in general, but this one's very good. They do a tour. If you're passing this way, let me know. As I said upthread it's only a few blocks from my door, and I'd be happy to meet.
  13. Duvel

    Cilantro

    Make Thai green curry paste and freeze in ice cube moulds ...
  14. robirdstx

    Dinner 2019

    Spicy Pork Tenderloin and Vegetable Stir Fry with Jasmine Rice
  15. heidih

    Dinner 2019

    Oh my! Checking my AMEX points! Jealous! Frying the curry leaves like sage makes culinary sense
  16. I can't believe how many restaurants have bathroom door locks with "twist the little knob to lock or unlock". If you go to any hardware store, you will see that bathroom door locks always have a pushbutton to lock, and unlock when you turn the knob. But of course the really best thing if you care about your customers is a plain knob with no lock, and a separate airplane bathroom door type lock (except usually they rotate rather than slide) that shows "VACANT" in green or "OCCUPIED" in red. I mean, why not respect your customers, and why make your staff endlessly try the door handle (picking up germs) in order to find out of the bathroom is free?
  17. heidih

    Cilantro

    I agree with pesto or treat it as the green in a stir fry or soup. the pugenny goes way, It is just a green veg. Same with basil or parsley.
  18. Actually, pre EZtemper I used to temper this by putting in a bowl over another bowl of cold water and stirring until starts to thicken.
  19. lemniscate

    Cilantro

    I shove a bunch of it in the bottle of an inexpensive silver tequila (Kirkland) and let it steep. Then I make cilantro margaritas with it.
  20. A few finds today, the first slightly higher than the usual sale-price: Pierre Hermé's "Macarons" Kindle Edition $3.99US Use the "Look Inside" feature to see the list of recipes. From the Great British Bake Off 2017, "Liam Charles Cheeky Treats: Includes recipes from the new Liam Bakes TV show on Channel 4" Kindle Edition $.99US Use the "Look Inside" feature to see the list of recipes. Lucas Neill's "Jewish Cookbook 365: Take A Tasty Tour Of Jewish With 365 Best Jewish Recipes! (Jewish Holiday Cookbook, Best Jewish Cookbook, Jewish Baking Cookbook, Easy Jewish Cookbook) [Book 1]" Kindle Edition $.99US Use the "Look Inside" feature to see the list of recipes. **NOTE that this book has not been reviewed yet on Amazon. I am a US Prime member and the price you see may vary.
  21. @Kerry Beal, thank you. How would I go about tempering cacao butter in a mix like that? I hear this can be done using the silk that your EZTemper machine makes, but can I do this without it? I would appreciate any pointers. EDIT: I guess that the method is the same as tempering any chocolate, please disregard this then.
  22. BeeZee

    Grocery Shopping

    Geez, I just bought 2 limes at my local ShopRite, thats a drag.
  23. You don't say!! I will have to check it out
  24. Also, here is a post that kind of explains this that I found: https://www.researchgate.net/post/Why_does_a_mixture_of_lauric_fat_coconut_or_palm_kernel_oil_and_cocoa_butter_is_unable_to_crystalize
  25. Yesterday
  26. Okanagancook

    Dinner 2019

    That looks absolutely delicious. And thank you for the recipes.
  27. Okanagancook

    Cilantro

    I second pureeing with a bit of oil. East Indian cuisine has cilantro chutney...I don’t have a recipe at hand but a quick google should spring some results.
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