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  1. Past hour
  2. I'm looking for someone who sells retail quantities with reasonable shipping prices. Most importantly, I'm looking for products that report DE numbers. Almost everything I see is mystery ingredients. In a perfect world, I'd be looking for very low-DE values. Thanks!
  3. Today
  4. weinoo

    Adorable Gummies

    I love gummies, but I don't know if the type I love I'd give to the kiddies. Leggos or not.
  5. Wow, never seen such a big mulberry! Here the biggest ones reach 4 cm top, most trees give fruits that are less than 3 cm long. I know only one tree here that gives the white ones, they are my favourite, such sweetness and fragrance! Mulberries are totally forgotten and overlooked here, there are plenty of trees in the fields, but nobody harvest mulberries anymore. There's a long bicycle path that is surrounded by mulberry trees, when in season the asphalt becomes purple, yet people keep their eyes on their smartphones, really sad. Teo
  6. Shelby

    Dinner 2019

    I've been meaning to tell you ever since I saw your post that every time we went to Chi Chi's this is what I ordered too!!! Came sizzling on that very hot plate along with rice and refried beans. Heavenly. I'm sure that yours were even more delicious using the real stuff
  7. Shelby

    Dinner 2019

    Oh they are so good. SO much better than I can get at the store. I'm very lucky that she gives me some of hers. That's why I try to keep her in fresh caught fish and ducks and geese.
  8. ElsieD

    Dinner 2019

    @Shelby I would really, really, like some of those berries. We are still at least a month away.
  9. My cousin and I are in Richmond for a quick visit. We were impressed by Virginia Museum of Fine Arts. And Edgar Allan Poe Museum is very interesting. But I travel to eat ;). Lunch at Sabai. https://www.sabairva.com/. Green papaya salad, pork belly, dry beef were outstanding. Calamari were not my favorite but my cousin loved it. Entirely too much food. Entirely consumed.
  10. Shelby

    Dinner 2019

    Pizza night again With dark chocolate pudding and more of those wonderful strawberries @rotutsall the green on the pizza is jalapeños so no worries
  11. David Ross

    eG Cook-Off #82: Salmon

    Thanks for the tips. I tried the salad cold but preferred it when I tried it room temperature. I love wood ear mushrooms so I'll try those next time.
  12. heidih

    eG Cook-Off #82: Salmon

    @David Ross Good combo on the salmon and japchae. I prefer the noodles room temp or barely warm - brings flavors out for me. The vendors I frequent do not always use red bell pepper and DO always use wood ear mushrooms. To me the distinctive flavor of toasted sesame oil is key as well.
  13. David Ross

    eG Cook-Off #82: Salmon

    Looks delicious. I'm having something similar for dinner tonight. (and I also make it for breakfast).
  14. Our tree is of the Afghan variety, and it's season comes to an end. There are just a few white mulberry trees around, and a somewhat more of the black type. There used to be a tree in almost every yard when I was younger - they used to plant them above the chickens cops for shade, back when almost every family had chickens. Here's one from my tree, with my hand for scale. They are quite long.
  15. Thanks, you are too kind, I have much to improve yet. Regardless, It's a long flight, but you are always welcome
  16. Mulberry season starts next week here, I'm happy, one of my favourites! Do you have the white ones where you live? Teo
  17. David Ross

    eG Cook-Off #82: Salmon

    Last week I was working on how to combine Korean flavors with salmon. I've been doing Chinese dishes for years and started dabbling in Japanese cooking a few years back, but have never done any Korean dishes at home until last year. One of the local Asian markets was bought last year by a Korean family and now it's my favorite of the three markets in town. They specialize in Korean ingredients and the lady and her husband who own the shop couldn't be more nice. When I was in the market looking for a specific Korean Doenjang soybean paste, she was curious I had the right one. She thought I wanted Japanese Miso, but when I explained the recipe she was quite pleased. She directed me to the correct package of Korean Japchae noodles for the salad I planned on making to go with the salmon. In this recipe I made a paste using Doenjang and slathered that over the top of the salmon. The salmon was grilled on alder planks on the outdoor grill. The Doenjang is stronger than Japanese miso and has a bit of heat, but I loved it. I'll use it again and test it against recipes for Japanese miso. Most of the planks sold for grilling are cedar, but I prefer the alder for a milder smoke flavor. The Japchae noodle salad wasn't something I've made before but I thought it was crisp and refreshing. The noodles don't have much flavor but I liked the texture and they went well with the vegetables in the dressing. I had some salmon leftover and put that into the salad the next day. Korean BBQ Salmon with Japchae Noodle Salad- Chilled Japchae Noodle Salad- 10 oz. Korean Japchae noodles-glass noodles made from potato starch 1 bunch fresh spinach ½ cup fresh bean sprouts ½ yellow onion, thinly sliced ½ red bell pepper, thinly sliced ½ cup julienned carrot 1 tbsp. olive oil 2 garlic cloves, mincd 2 tbsp. soy sauce 1/2 tsp. dried red chili flakes 1 tbsp. apple cider vinegar 1 tbsp. sugar 1 tsp. toasted sesame seeds Heat a pot of water to the boil, then add the Japchae noodles. Cook the noodles until tender, about 7 minutes. Drain the noodles and rinse with cold water. Drain the noodles again. Place the noodles in a large bowl. Heat another saucepot of water to a simmer and add the spinach. Cook the spinach until wilted, about one minute. Drain the spinach then roughly chop. Add the spinach, bean sprouts, onion, red bell pepper, carrot and olive oil to the bowl with the noodles and toss to combine. In a small bowl add the garlic, soy sauce, chili flakes, vinegar, sugar and sesame seeds and stir to combine. Pour the dressing over the noodles and vegetables and toss to combine. Place the salad in a container, cover and refrigerate to chill, at least one hour while you make the salmon. Spicy Korean BBQ Salmon- ½ cup Korean Doenjang soybean paste ½ cup Mayonnaise 2 tbsp. Korean Gochujang chili paste 1 tbsp. granulated sugar 1 tsp. dried red chile flakes 2 tsp. grated lemon zest 1 tbsp. fresh lemon juice 4, 6oz. salmon filets 1 tbsp. olive oil Salt and cracked black pepper 4 alderwood, (or cedar), grilling planks, soaked in water 1 hour 2 fresh lemons 1 tsp. black sesame seeds In a bowl add the soybean paste, mayyonnaise, chili paste, sugar, lemon zest and lemon juice and whisk to combine. Brush the bottom side of each salmon filet with olive oil. Sprinkle the top side of each salmon filet with salt and cracked black pepper. Using a spoon, spread a layer of the Spicy Korean BBQ sauce over the top of each salmon filet. Drain the alder planks from the water. Place each salmon filet on one of the planks and grill. Cut the lemons in half. Grill the lemons to create grill marks while the salmon is grilling on the alder planks. Serve the salmon directly on the planks sprinkled with black sesame seeds. Serve the grilled lemons with the salmon. Serve the chilled Japchae Noodle Salad on the side.
  18. Ed and I may just have to come and visit your kitchen one day.... You are an extraordinary baker.
  19. More dough, more brioche. Ricotta, sour cream, lemon zest, vanilla, poppy seeds, rum soaked raisins. Ricotta, Amarena cherries, dark chocolate, a hint of almond extract.
  20. shain

    Dinner 2019

    Potato and cheeses pierogi. Butter, caramelized onions, poppy. Sour cream. Making them square is easier, my apologies to tradition.
  21. Darienne

    Meeting-friendly snacks to bake

    My best Rice Krispy Treats had a large pinch of cayenne in it. Kiddie treats for all growned-ups.
  22. My sous, who went to a different school here in town, said that they had to supply their own tools as well for the same reason. Must be a local culinary school culture issue.
  23. mgaretz

    Dinner 2019

    Shake N Bake style pork chops and tater tots, made side-by-side in the BSOA, and steamed spinach with butter.
  24. CatIsHungry

    Adorable Gummies

    I don’t like most gummy candy at all - but these are so stupid cute I’d buy them anyway and give them to my neighbors who have kids and grandkids.
  25. CatIsHungry

    Dinner 2019

    @HungryChris your table always looks so inviting - like anyone could come in, sit down, start chatting with you and have a nice comforting dinner.
  26. CatIsHungry

    Meeting-friendly snacks to bake

    @Anna N I don’t know if you’re still looking for ideas for snacks, but - my husband has to attend a lot of meetings where people come in from across the country (we live in N Central TX) - he always says, “If you feel like making something, that’d be great - if you don’t, that’s Okay, too ... “ ... well, of course I’m going to make something- put it to me that way - gah! 😉 I have made everything from tarts to buttermilk pound cake - brownies - Hungarian Nut Loaf - fudge - fat cookies (copycat levain cookies) - bar cookies, rocky road candy, rocky road brownies, muffins etc and on ... funny thing is - one of the things that get most get requested is homemade Rice Krispy Treats (I use extra marshmallow cream and extra marshmallows and and I use vanilla) and Peanut Butter Rice Krispy Treats ... sort of pedestrian, I know but takes a lot of people back “home” - back to childhood, etc ... And Thomas Keller’s coffee cake - I have made it with creme fraiche and subbed sour cream for cf when I’ve been out (the sour cream version won, oddly) - absolutely nothing better and I have made and eaten a lot of coffee cakes.
  27. That's really interesting. When (if) I find them, it will be interesting to see the origin and price. That's quite a difference. I'd be happy enough with ones from the Philippines. Thank you.
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