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  2. btbyrd

    DARTO pans

    I've used Dartos to make cornbread. It works fine, but the shape is different than you get from classic cast iron skillets... flared edges along the bottom and side rather than a hard corner. The only thing I use my cast iron for anymore is nachos (in a 12" Lodge) but now that I think of it, my No 34 paella would probably work even better.
  3. ‘Another new favorite soup is this one posted by @mgaretz. If you, like me, love, cabbage you’ll love this recipe. Easy to make and just delicious. Some nice crusty bread with it and it’s a meal.!
  4. OK just because I respect eG curiosity I got another pack. Distributed by Kroger out of Cincinnati, Ohio. Asking the local restaurant often flatters them - give it a go
  5. but they don't end up in the fruit basket like the bugs! 😀
  6. My friend the retired librarian has a son who guest lectures there (landscape architecture) I'll ask her what buzz/key words to use or departments to check. Cool!!!
  7. Thanks, as always, for taking us along.
  8. Love my IP for all sorts of soups and stews and for cooking dried beans. Also, carnitas, with this recipe, are excellent. I've also made applesauce and apple butter in it.
  9. You're welcome. I really enjoyed the book as well...it's a fascinating period, just at the cusp of New World foods beginning to arrive.
  10. One of favorites is Vegetable Beef soup. I use chuck or oxtail with some soup bones. Make the broth under pressure then add loads of fresh veg. Really easy and fun to throw together. Perfect on a wintry day. On my schedule for this weekend.
  11. Today
  12. I no longer have an InstaPot, gave it away because the 8qt was too large for me. However, I still have the 6qt FAGOR Multi-Cooker that I have owned for a few years before the IP appeared and I use it often. I cook dried beans of all types in it all the time - no need to soak them ahead of time and I cook them longer than the recommended time because that is the way I prefer them, so if they aren't to you taste, just reset the cooker and put them through another cycle of 1/4 or 1/2 the time. I buy frozen whole chickens when they are on sale - 2 in a bag - and separate them and freeze them separately. I put one in the fridge and let it thaw for a day or so, until I can get the bag of stuff out of the cavity. I put it into the Fagor, even is still partially frozen, with some seasoning and a cup of water. I set it on high pressure for 50 to 60 minutes, depending on size. I remove the chicken, take all the meat off the bones and refrigerate. I put the bones back into the pot along with celery, carrots and onions and another cup or two of water, depending on how much came out of the chicken. if there is less than an inch, 2 cups. I reset to low pressure and set the time for 40 minutes. when finished, I let it cool some then set a sieve over a container, dump the contents into the sieve, press on the solids to extract as much liquid as possible. Easy chicken stock.
  13. @chromedome, thank you for this link. I already have it in my library request notebook. This is one of the items I have been researching for several years and adored Drizzle of Honey.
  14. @MetsFan5, who in your life thought it was a good idea to give you an air fryer and instapot?? Gift card to King's or Wegman's....dinner at Jockey Hollow maybe......
  15. I do have two kits worth on Instapot inserts so I hope I’m good there. I however loathe hard boiled eggs. And most eggs other than scrambled. I know! 🙈 At least I don’t put ketchup on them!
  16. Amsterdam? - so maybe @Chufi in the plan?
  17. rotuts

    Breakfast 2020!

    @liamsaunt BTW very elegant and inviting presentation of the salmon Kudos your way
  18. One of my restaurant's history interns was awarded a grant to study at Harvard during his spring break in February. He has a few leads for their food archive, but I'm wondering with the expertise and breadth of knowledge here if anyone knows of any professors or other resources that he could reach out/plan for on his visit. So much to share with my friends here...so little time...but I will as I'm able in the Bulrush thread
  19. heidih

    Dinner 2020

    Julia can give you the confidence to do all kinds of daunting stuff and it works out! First souffle, stuffed veal breast (challenging but incredible), baguette. Let us know how it goes.
  20. Robenco15

    Dinner 2020

    Haven't checked hers out. I'll look it up when I get home from work.
  21. The newest update.... https://www.prnewswire.com/news-releases/fairway-market-secures-financing-for-voluntary-chapter-11-to-facilitate-sale-of-assets-300991918.html They don't mention which 5 stores will be closing...
  22. I'll echo the 'thank you' statements! I always enjoy your trips!
  23. Unless you have someone like my brother in law around who hand feeds the cockies, kookaburras, and lorikeets. The cockies tap on kitchen window if he is late!
  24. Anna N

    Breakfast 2020!

    Omelette overstuffed with (jarred) artichoke hearts and mushrooms.
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