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  1. Past hour
  2. I am still very much in love with my A4. Tonight‘s dinner was a repeat of something I did not too long ago but in that case I roasted the vegetables in the oven. Tonight I wondered if they could be roasted in the A4 box. and indeed it worked very well. Carrots, parsnips, onions and a sliced cheddar Smokey. They had plenty of colour but it’s not showing up very well in this photograph.
  3. liuzhou

    Breakfast 2019

    Quail scotch egg with tomato and the last of the pickle I smuggled into China from the UK in the summer.
  4. Margaret Pilgrim

    Dinner 2019

    Brined pork chop, smashed potato, bok choy, pan gravy
  5. Today
  6. liamsaunt

    Dinner 2019

    Tonight's dinner was another recipe from Meera Sodha's Fresh India, Park Street kati rolls. I made my own parathas which made it a bit more time consuming than she may have intended. Anyway, the cooked parathas are heated and then topped with egg, then flipped and filled with a sautéed blend of paneer, bell peppers and red onions seasoned with cardamom, cumin, and Indian chile powder, then topped with a cilantro chile chutney. I have no idea why I made two, one was more than filling enough! I saved the other one to repurpose into some sort of breakfast or lunch tomorrow.
  7. In the responses you have received so far you can see how widely opinions differ on your question--35C, 30C. Some people think cocoa butter gets tempered as it is airbrushed; others insist it must be in temper first. I go for 30C (86F) and test it for temper before using it. That said, however, it is very difficult to keep cocoa butter in the temper range during use. It seems to be forgiving in regard to temperature, but you will know when it has stopped being forgiving when it sticks to your mold. Always make a few extra bonbons to allow for cocoa butter's fickle side.
  8. lindag

    Dinner 2019

    Agreed, this one is a clunker in my eyes. When I use the rest of the meat mixture that I froze I will use a different recipe, most likely my favorite CI glazed meatloaf.
  9. liamsaunt

    Dinner 2019

    Actually, the recipe calls for 2/3 cup whole milk, and for the panko to be ground up in a food processor before blending it with the meat and milk, I guess to eliminate the crunch. I do not like meatloaf, but I have notes in my cookbook next to this recipe from my Mom's experience cooking it for my Dad and brother. They all said the texture was not pleasing and also they felt the garlic sauce was overpowering...and my entire family loves garlic. Most of Ina's recipes are good, but she does have a handful of real clunkers. I personally cannot stand her recipe for bay scallops gratin.
  10. robirdstx

    Lunch 2019

    Freddy’s Original Double Combo Meal (no cheese, hold the pickles)
  11. Yesterday
  12. Sold! Brilliant reference. And I will use my dill. I think of dill pickles as what I grew up with, but turnips will be new. I'll do a mixed pickle of carrots, beets and turnips. My friend said that there was a wide variety of vegetables used in the pickles he was served, and I'm just assuming that people used whatever was available and looked good. Surprisingly he claims there were never cucumbers. Clearly DL's experience must have been similar. Weirdly I asked another friend who was in Turkey maybe ten years ago claims that she never saw or was served any pickles. As for cocktail hour, Jeff will do something unexpected with some kind of Turkish alcohol.
  13. these came to mind https://www.davidlebovitz.com/pickled-turnips-turnip-recipe/
  14. Well my nephew was Mr . "white only" - pasta and butter usually. Now he is world traveler adventure food guy (in med school but the Assoes travel alot)- but he evolved on his own.
  15. Thanks I've collected ideas from old food magazines for years and I saw regular mini-wheats but I thought "frosted!"
  16. The power of scent can be astonishing. My avatar dog was never a food stealer but my asisrant with an apple - he stole when she waljed away. . One year of all the presents under the tree I came out in the morning and oops he had gotten his from a relative - not even food!- a pink chew toy bone- huh?
  17. What great presents you exchanged!
  18. heidih

    Dinner 2019

    So odd to me - never had dense meatloaf and always used my hands. Interesting.
  19. It certainly makes for a much neater loaf. I am still surprised that NONE of the bread machine manufacturers have ever added this process to their instructions. I have been writing to them and suggesting it for at least 30 years. I have owned many bread machines. Currently I still own eleven. It is especially important in the horizontal pans with two beaters, like this 3 pound machine. I began doing it with my first Zojirushi machine which was a vertical pan but had a "peg" that was inserted through the side of the pan to "catch" the dough and assist in kneading. It had to be removed before the baked loaf could be extracted from the pan when done. I began removing both it and the beater at the end of the last knead and just continued to do it with later machines. I always put my suggestion in reviews I wrote for machine and in post in the various groups to which I belonged. The Bread-Baker's digest, an e-mail group that has existed since before the internet.
  20. Well, I hardly needed it, given my recent acquisition of Sister Pie !
  21. It was a BookBub email item and I did confirm when I posted them that the sale price was correct. I guess it was short-lived, as well. Sorry!
  22. A friend has come back from Turkey. He makes a great dinner every Friday after Thanksgiving, and often cooks something that represented the food on his most recent trip.He's also into meat, so I have no doubt he will be grilling kabobs, and using lamb and/or beef. Usually he wants no help. He keeps his menu pretty secret until the day. However, this year He's asked me to make some Turkish style pickles to go with, maintaining that they were served various kinds of pickles at every meal. He loves the escabeche that I have made for him. I did a little research on line and discovered that delis and restaurants in Turkey, as well as many home cooks, make a 4-week fermented production, which isn't happening on my watch. So I want to make some quick pickles, a red cabbage pickle and a mixed pickle of some kind. Strangely, the few recipes I found used just about no spices, just vinegar and salt and water, with minimal use of garlic and no fresh herbs. That sounds so plain! I do have some fresh dill, and that might be a worthy addition, but if anyone out there has any suggestions as to what makes Turkish pickles Turkish, do weigh in.
  23. I used to run the pre-school story hours at the library. During the holiday season, we had the kids make a easy version of gingerbread houses only using graham crackers. It was easy to have them decorate the crackers flat before the house was assembled. The following week they put them together and finished decorating them. That way we could put them back together after the kids left and they never knew their projects had fallen apart. To be honest, most of the finished projects were just boxes but it the eyes of the little creators, each one was a mansion.
  24. The frosted mini-wheats for shingles are pure genius.
  25. I Made 10.000s of bonbons. heat to around 40 cool down(keep stirring) to 28,5 and heat to 30c and your good to go.
  26. I cannot tell you what I'd give to have a grandchild whose acceptable menu is more than a range of six things, all but two of which are carbs. Plus most fruit, but not strawberries. Fortunately, the other two will eat most anything, although they are at the stage they regard casseroles suspiciously. The first one is on the autism spectrum, and apparently taste limitations are not uncommon with that. And your grandchild is absolutely adorable. Isn't it great to have them around?
  27. Huh. I too am a Prime member, but the Betty Crocker book comes up as $9.99 for me in Kindle. Saved me some temptation, anyway.
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