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  1. Past hour
  2. Nancy in Pátzcuaro

    Spelt

    Many years ago when I was having serious problems with my stomach, I went on an elimination diet to identify which foods were the culprits. Turned out I was sensitive (I'm reluctant to say "allergic") to wheat, caffeine and red wine. (I know, I know.) After experimenting with alternative flours--buckwheat, barley, rice flour pastas--I discovered spelt, which is sort of a distant relative of wheat that seems to have a different molecular structure. I substituted spelt for wheat straight across and had excellent success. Later when I discovered white spelt flour it was another revelation. I like whole grain flour as much as anyone, but sometimes you want something a little less robust. I still can't tolerate caffeine or red wine (alas) but after all these years I can once again eat wheat. I did find that spelt seemed to have more gluten than wheat (in my not-very-scientific experience), which would make it unusable for anyone sensitive to gluten. Nancy in Pátzcuaro
  3. Darienne

    Meeting-friendly snacks to bake

    The ginger bits are from the Philippines. Sorry.
  4. Today
  5. gfweb

    eG Cook-Off #82: Salmon

    I use wood pellets in a little tube which generates no heat. Only the ambient temp is an issue in the summer. I wonder if you could put the fish on a tray sitting on ice and cold smoke that way.
  6. It's the nature of tempered chocolate to thicken over time when held in a melter. Options are to store overnight warmer and out of temper - then temper again in the am. Alternately you can push the temperature of the tempered chocolate in the morning to the maximums - 34.5 for dark, 32.5 for milk or add some warm untempered chocolate to the thickened mass to dilute the over tempered crystals.
  7. EatingBen

    Best way to turn Ramen powder into syrup?

    Water, a modified starch (ultratex 4 makes a light pourable gel) or gelatin. only thing is shelf stability
  8. Open to other solutions but I don’t think that you can leave chocolate in a melter unattended for several hours and still have it be in temper. As you mentioned, it will over-crystallize and turn to sludge. When I am working with chocolate for several days in a row, I keep my chocolate in the melter overnight at a temperature high enough to keep all the chocolate melted and fluid. In the morning, I temper the chocolate in the melter and make adjustments throughout the day to keep the chocolate in temper.
  9. ........it is so hard to believe this was already one week ago.........
  10. Paul Bacino

    Dinner 2019

    @liamsaunt Nice salad and sandwich
  11. liamsaunt

    Kitchen photos

    Thank you! I am very happy with it. Ton answer your questions: yes, we replaced the original window which had two smaller windows with a divider with one large window. The view is out to woods so it's a pretty view, at least when there are leaves on the trees. The other side of the island has two regular sized drawers (I use one for silverware and the other for side towels), a microwave drawer (truthfully I did not even know these existed until we redid the kitchen but our designer insisted on it and I am happy because it frees up a lot of counter space). There is also a very deep drawer under the microwave, which I use to store my Breville hot wok, a tall cabinet with dividers where I store sheet pans, racks and silpats, and finally a pull out cabinet where I store clean recycling and non-smelly trash until it goes to the larger bins in the garage. The countertops are quartzite.
  12. rich

    Parkside

    Still as good as ever. Try the soft shells - tonight!!!
  13. liamsaunt

    Dinner 2019

    Tuesday night we had grilled swordfish sandwiches with yellow tomatoes and roasted red pepper aioli Last night I made a tuna nicoise
  14. rich

    Mozzarella: what to do with it?

    Keep it simple is the best and let the cheese come to room temperature. Roast 1/4 inch slices of eggplant and tomatoes until the former is lightly browned and the latter is slightly shriveled. Stack with 1/4 inch slices of Mozzerella in alternate order. Top with a large basil leaf, drizzle with EVOO, salt and pepper - makes great spring/summer appetizer.
  15. rich

    Gelatin powder

    All types of aspics.
  16. rich

    Dinner 2019

    Used Vidalia onions in a Lyonnaise Onion Soup this past weekend. The result was extraordinary!!!
  17. HungryChris

    Dinner 2019

    Chef salads with fresh picked lettuce last night. I have been waiting for this! HC
  18. Hi guys, Please help, I prepare my chocolate in melting pot all good perfect temper leave it overnight in melting pot covered and at the correct temperature, when I come in the morning its thicker and need to use heat gun to rewarm it. I am worried about it going out of temper. Any tricks to recommend? Thanks
  19. demiglace

    Lunch 2019

    Had to Google Texas caviar. Yum.
  20. liuzhou

    Lunch 2019

    Lunch today was one of the strangest I've ever had. Back story: In the centre of the city, near my home, is a government owned 5-star restaurant. It's not difficult to get 5-stars when the owners are the star issuing authority! The hotel has hosted almost every Chinese government leader except Mao and the current President, Xi Jinping (so far). I dislike the place and especially it's "western restaurant" staffed by charming wait staff and chefs who've never eaten western food, but saw a picture once. They specialize in steaks, which they serve with a tiny scattering of parsley, shredded carrot and a flower, but no carbs. Order fries separately and they usually arrive ten minutes before your steak or ten minutes after. They also specialize in rip-off prices. A few days ago, I had a call for a friend who explained that the hotel wanted to make an advertisement to be aired on in-flight videos to and from the city. For some reason, they decided that it would be good to have a foreigner in their movie.. As one of the very western foreigners in town and the one who has been here by far the longest, I was volunteered. Again! So I spent the morning pretending to be playing tennis, a game I haven't played since high school in the middle of last century and was no good at then, then at around 11 am headed to the "western restaurant" for lunch. While waiting for the various camera men, lighting people and the director to do what people like them do, I was beginning to get hungry. A bowl of soup turned up. Borscht. I will never understand why every Chinese"western restaurant" serves this. There is no beetroot here. Why choose to serve a dish you don't have the main, signature ingredient for? I know the answer. They only saw a picture and saw it was red! Tomato soup is Borscht! I was instructed that I could eat this while they got ready. They weren't going to film me eating fake borscht. To accompany my soup they brought me a bowl of fruit salad slathered with Kewpie sweet mayonnaise. Of course. I ate a little of the soup and ignored the salad as all sensible people would. Then my steak arrived. Or did it? The waitress with my meal hovered in sight, for a while film crew fiddled with their dials then the director yelled the Chinese equivalent of "Action" . The young waitress placed the steak, which was served on a cutting board, in front of me. I smiled and said "Thank you!" The director yelled "Cut!" and said "One more time". Waitress took away my untouched meal, they fiddled dials a bit more and we went for take two. And three. And four. And five. And six. All the while my steak was getting cold. Finally, director was satisfied and I was allowed to actually eat the damn thing that had been tantalizing me for so long. I'd quite lost my appetite. The picture shows half my 'meal'. I wasn't about to waste more time taking a picture until I'd eaten some. To be fair, they had obviously picked the best steak they could find (I didn't get to choose) and it had been cooked exactly as I had requested (I was allowed to do that) - medium rare. Unfortunately, it had been rested so long before I got my fork to my mouth that it was no longer as pink as when it left the kitchen. Residual heat. However it was tender and reasonably tasty.. Then I went home and had a huge cheese sandwich with lettuce and tomato. A CLT. Look out for me at the next Oscars ceremony!
  21. scubadoo97

    Lunch 2019

    Hit a container of Texas Caviar heavy for lunch. Keep me full through dinner
  22. scubadoo97

    Dinner 2019

    minimalist dinner. Pita and cheese, toasted dinning solo and just wasn’t hungry
  23. Smithy

    Dinner 2019

    We bought massive pork steaks a few weeks ago ... big enough that one steak would serve two people with leftovers. In a moment of laziness, I purchased a bag of chopped broccoli, cauliflower and carrots, and then wondered what to do with it. The lot came together in two roasting pans tonight. The vegetables were chopped more finely and tossed with olive oil and mesquite-smoked olive oil, then roasted in the oven. Near the end, they were mixed with jarred roasted red peppers and returned to the oven. The finishing touch was to toss them with balsamic vinegar. In the meantime, the single giant pork steak was breaded and put into a roasting pan, thence the oven. I've written elsewhere that my darling thinks there is one, and only one, way to do pork steaks. "Why mess with perfection?" he exclaims. I've caved. There will be no experiments on this cut of meat! (Well, we do both like the results...I just don't like the constraint of doing the same thing every time.) The plating looked better before we started eating. I remembered the picture after we started eating. The pork steak and breading were predictably good. I'm really more pleased with the vegetables, because they were an experiment that turned out well.
  24. sartoric

    Tasting Japan

    Food at the market, shuffling while eating one giant oyster and salmon sashimi. Kanazawa is known for jibu-ni a duck and root vegetable stew cooked in dashi. Here’s a lousy photo, the dish was delicious. Also here we had tempura sweet potato, rice and sake. I love these isakaya restaurants. Sometimes you just want to have cheesecake and a glass of wine. There are a lot of Italian style restaurants and cafes. The bento box ! We arranged a goodwill guide to see Kanazawa Castle and Kenrokuen gardens. This is a free service run by Japan tourism board and on both occasions was excellent. Our guide T suggests we buy our lunch before starting the walk. In the basement of department stores are food halls, fantastic food halls. First choose your box with various goodies Then choose from a selection of several rice dishes It will be beautifully wrapped And look like this when you finally stop for lunch I chose a box with space for three kinds of rice. Loved the one with chestnuts.
  25. JoNorvelleWalker

    Current sales, deals, and bargains (Part 2)

    You left out the important part...what color??
  26. kayb

    Dinner 2019

    Tonight's edition of delivery dinner was from the local Cajun joint. Boiled shrimp, new potatoes, corn on the cob. They did not send cocktail sauce (you have to ask??). Fortunately, I had ketchup, horseradish, Worcestershire, lemons and hot sauce on hand. Problem solved. Kid had a fried bologna and cheese sandwich, with bread pudding for dessert. Pricy for a delivery dinner, but it was good. Shrimp hit the spot. Moving in nine days. If I live.
  27. JoNorvelleWalker

    Lunch 2019

    Conference center lunch...
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