Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

All Activity

This stream auto-updates     

  1. Past hour
  2. Margaret Pilgrim

    Dinner 2019

    From Franci's sublime to my ridiculous, I went dumpster diving, er, sorry, freezer diving. Three diverse sausages -> + peppers, onion, potato. Husband cased the prep area and remarked, "Dumpster diving?" Maybe there IS something going on here. Seared in EVOO, splashed with white wine and chicken broth, fresh herbs. 20 minutes later = I've had worse and fortunately will hopefully never have the same ingredients OH at the same time again. Lots of leftovers. Oh, well....
  3. I pulled out my standard recipes - it is what people ask for/expect. So tomorrow spiced pumpkin bread and spiced chocolate chip cookies. After that (need more sugar and butter) - baklava and Linzer squares. My oranges are at a stage where i can get some sour and some sweet with flavorfull zest (has rained 24 out of last 48 hrs so they will be plump) I have not ventured to the kumquat (muddy) but hopefuly - good in the baklava syrup.
  4. Franci

    Dinner 2019

    😂 honestly it’s not me, not anymore 😊, it’s the husband that is going all in!
  5. heidih

    Dinner 2019

    @Franci Well you guys don't mess around Thanks for the look at your treaures and the results
  6. Okanagancook

    Dinner 2019

    You’re kill’in me! Wow, everything looks so delicious. Sous vide is such a great treatment for octopus. A local restaurants has it grilled a bit after sous vide also served with a lemon and oil.
  7. Today
  8. @Shelby Oh yes did catch the boxes of a Franzia red behind the buck. Everyone reports satisfaction with that brand of boxed wine. I used to collect miniature glass bottles and had the most adoroble Franzia one - no idea where it decamped to... It was a very old collectible. Blog on!
  9. Franci

    Dinner 2019

    Hi guys, after a short break from cooking, I am back😁 we really love Costco in Miami, so many things that were not available in NY 😁. First, after the Serrano we bought last month, the husband decided he had enough practice carving and we got a bellota from Costco, great deal. SO GOOD! Tonight we had our share of it! Then fried rice. Some sous vide cooked octopus from Spain, still from Costco with potatoes, olives and a good dose of oil and lemon. And a small Slice of Wagyu picanha 😋
  10. scubadoo97

    Dinner 2019

    Smoked the belly meat and tail from a side of salmon. Also made a pot of collard greens, rice and a big pot of Cuban black beans. Some of my favorite things
  11. Well. Thanksgiving having passed and Christmas coming on, I need to be getting busy on Christmas treats. The first two baskets will go out next Thursday, to the two ladies who run the office for my largest client. One of these ladies is vegan, which obviously limits what I can make for her. I'm thinking of making Chex mix with either oil or vegan butter, and also on the possibles agenda: Quick bread. I found a can of pumpkin in the pantry, have the other makings, am picking up egg replacer in the a.m., will use almond milk, so pumpkin bread. Assorted jellies and pickles. I have plenty, even though I didn't can any this summer. Coconut macaroons made with egg replacer. Cinnamon rolls made with egg replacer and vegan butter. Spicy or candied pecans Here's my question. I am by no means a chocolatier, but I have had some minor success with fudge and with chocolate dipped things. I'm contemplating chocolate dipped mints, making the mint filling with confectioner's sugar and vegan butter to make the filling. Everyone loves those fudgy cookies you make with cocoa and oatmeal and cook on top of the stove and drop on waxed paper. Would those work with vegan butter? I'm sure Mama used to make them with margarine, as that was what she typically used for everything, so I don't see why not. Chocolate peanut butter balls, filling simply peanut butter and confectioner's sugar. I'm thinking this year I will use the Paragon unit to melt/hold the chocolate. What temp do I want? It's grocery store chocolate bark; as I said, I am not a chocolatier, and I don't know that I have access to the good stuff here, anyway. I have a box of Cheddar Bay cheese biscuit mix (a la Red Lobster). Contemplating mixing up a batch of those to toss in. What I'd like to do is figure how to make a stiffer dough, roll it thin, cut it out and prick it, and make crackers, as they'd stay fresh longer. Vegetable shortening, or vegan butter? Last year, she was just vegetarian, and I could handle that; she just didn't get bacon jam or ham-cheese rollups. This year she's a lot more problematic. I have told her this. She also shoots hell out of my "bring them lunch the last day this year that I work down there" plan. Although I did one day this year bring a big pot of carrot soup with sorghum grain in it that wasn't bad. Thankfully, no one else on the goodie basket list has dietary restrictions. And I always make GF Chex Mix anyway, as it's easy, and Child C and I can both eat it.
  12. Did it foam up last year - you gave it a few stirs and you poured it out? Did you cook it maybe to a softer crack stage last year? It will result in a much chewier (cheewwwy) brittle). How much you mixed in your baking sofa may be the secret to last year’s brittle ...
  13. Yesterday
  14. Yukon Gold potatoes slabs. Zucchini and lamb chops getting their fat rendered. Dinner plate with the addition of some Sugar Bomb tomatoes (a gift). They are amazing.
  15. Yesterday, I made a batch of pork carnitas (pork butt, fire roasted hatch chiles, salsa verde and oj) - 30 minutes high pressure, 15 minute natural release. We had one half of the meat as tacos for dinner last night. Today, I made a pork stew with the rest of the meat. I had some leftover pork roast gravy and rotisserie chicken stock in the freezer that I used for the liquid to cook the vegetables (potatoes, carrots, onions) and a few stewed tomatoes - high pressure for 6 minutes and quick release. I added the pork, with its liquid, and can of Libby’s cut green beans (drained); brought it up to a boil and then switched the Instant Pot to the Keep Warm setting to await dinner time.
  16. I've been kind of behind all over, so I probably just missed it. I'm raising my glass to you over here, in support and solidarity and [huntin']-seasonal gladness!
  17. I've been reading interestedly as I'm getting ready to make a batch of cashew brittle and haven't done it in a while. I tend to agree that the temp is likely to be the issue as the color and appearance of the brittle is similar to what I get with a Peanut Brittle recipe from James Beard's American cookery. It is similar to your recipe from Craig's Aunt in the composition of ingredients and the fact that it uses raw nuts that get toasted in the syrup. What's different is that the Beard recipe adds the baking soda @ 315°F vs the 290 in your recipe. He also adds salt and vanilla at 315°F but I don't see that making a difference. After pouring, Beard recipe brittle-to-be gets spread out quickly, then pulled and turned (wearing greased garden gloves) so it's wafer thin between the peanuts or cashews. The result is about the color of your brittle from this year, although, of course, it's much thinner because of being stretched and pulled. It certainly foams up dramatically but after spreading and pulling, I see little tiny bubbles throughout, but it's not a foamy looking candy. I don't know either but my first guess was that at lower temps, the sugar mixture is thick enough to trap more bubbles but when heated to a higher temp, it's become thin enough that the gas escapes more easily. But, considering PV=nRT (Ideal Gas Law) you can also imagine that when the temp goes up, the volume of the trapped gas bubbles will also increase so they are likely pushing themselves right out of the candy at some point, whether it's thinner or not.
  18. heidih

    Dinner 2019

    Dialect/accent threw me a bit cuz I am more Donauschwabian - thanks !
  19. liamsaunt

    Dinner 2019

    Tuesday into Wednesday I made a couple of loaves of pane francese. I had trouble with the shaping--the dough stuck to the couche a bit so I lost the pointy ends. I don't think I floured it enough. I froze one loaf and made the other into a giant Sicilian tuna sandwich-- tuna that I poached in olive oil the day before, heated back up in some of its oil with sun dried tomatoes, capers, and spinach added, topped with hard boiled eggs. I found the recipe in Fish Without a Doubt, by Rick Moonen and Roy Finamore. This is supposedly a two person sandwich but it could have easily fed four.
  20. mm84321

    Dinner 2019

    the lobster was in Phuket and the Miang kham in Bangkok
  21. I'm sorry! I thought I had complained all over this place so I didn't want to complain any more 😂. I had a tooth pulled, a bone graft etc. etc. on Nov. 4. The list is LONG of stuff I'm not supposed to eat. I still have stitches that are making me crazy. I've cheated. I take baby size bites of forbidden foods and chew on the non-bad areas, but that takes a really long time. Anyway, lettuce is one of the things that gets major stuck in places that you don't want lettuce stuck. Sigh. I have 2-3 more super icky surgeries to go, but I'm not thinking about it. I wasn't supposed to drink wine, either, but I rebelled against that the very first day
  22. Very excited for this. But -- Shelby, why can't you eat lettuce?
  23. KennethT

    Dinner 2019

    I kind of figured Thailand - given all the Thai writing - can you be more specific? Where in Thailand? I'm curious because that lobster would most probably be in the south somewhere, but miang kum is traditionally a northern specialty.... Ahh.... the milky tom yum! I gather it's become a big thing there lately... it hasnt' really caught on in NYC yet...
  24. Duvel

    Dinner 2019

    “Sturmfest und erdverwachsen” - the official hymn of lower saxony ...
  25. JoNorvelleWalker

    Dinner 2019

    That must explain the difference.
  26. remember i mentioned this : which I of course enjoyed ? went motoring to Tj's , thought id get another #(%^@#%^)@#^%_ reviewing #$%(^@#)%(^@#(^$%_@#^%+@^#% they noted I enjoyed it so they canceled it "" until next season "" they do this not of course nt Bud's at TJs but their computer what ever its programed : He Likes it we will cancel it. one more review : #ORY_#@$Y)@#*$Y%)@#$Y+@#R&#}TY just saying.
  1. Load more activity
×
×
  • Create New...