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 an account.


  1. Society Announcements

    1. Announcements

      Information about what's happening at the eG Forums.

    2. Member News

      Announcements of food-related member news

    3. Welcome Our New Members!

      A forum for new members (those with fewer than ten posts) to introduce themselves.

  2. Society Support and Documentation Center

    1. Member Agreement   (28,244 visits to this link)

      Shortcut to the eGullet Society Member Agreement.

    2. Society Policies, Guidelines & Documents

      This is where you'll find the eGullet Society member agreement and related guidelines, as well as other essential documents.

  3. The Kitchen

    1. Beverages & Libations

      A refreshing exploration of the drinks that relax and revitalize.

    2. Cookbooks & References

      Cookbooks and references for cooking, eating and drinking; on-line resources in a similar vein.

    3. Cooking

      Savory cooking techniques and ingredients.

    4. Kitchen Consumer

      Comparing appliances, non-specialized tools and equipment, renovation and construction information, mail order suppliers, and stores; finding places to buy high-quality and hard-to-find ingredients.

    5. Pastry & Baking

      Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

    6. Ready to Eat

      Fast food, junk food, convenience food and drink, including soft drinks: when it’s good and when it’s not.

    7. RecipeGullet

      A centralized place to find and post recipes.

  4. Culinary Culture

    1. Food Media & Arts

      Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.

    2. Food Traditions & Culture

      Culture, tradition, history, discoveries, and culinary travel not limited to one region. Lifestyles, diet and nutrition; food mores, etiquette and entertaining.

    3. Restaurant Life

      The view from working in the back or front of the house, and the view from dining at the tables and bar.

  5. Regional Cuisine

    1. 318,568
    2. 54,392
    3. 127,593
    4. 85,820
    5. 7,491
    6. 8,674
  6. The Fridge

    1. Q&A Fridge

      Cold storage of topics and eGullet Q&A sessions past.

    2. 10,177
    3. 3,217
  • Find topics tagged with...

  • Featured Topics

  • Popular Now

  • Recent Forum Images

  • Our picks

    •  Well you’ll get the “reality” version as I don’t have time to tidy up right now. 
    • Someone recommended Evercrisp by Modernist Cuisine. I can't find the post, but thank you fellow eGulleter! That was the tip of the year. Made the best, shatteringly crisp schnitzel I've ever made.

      Guaranteed to keep fried food crispy for 3 hours and 47 mins. So, if it's only crisp for 3 hours and 45 mins, do I get my money back?
      My schnitzel recipe is basic and straight-forward, except for the Evercrisp, which added another dimension of deliciousness. It's cheap pork loin, that's been pounded thin, then dusted with spiced flour, dunked in egg wash, and coated in panko and Evercrisp. If you want the detailed recipe, you can find it here.
      My only tip is to make sure the oil is 350F, but I have a feeling I'm telling everyone what they already know. Too cold oil will make the schnitzel soggy. Too hot oil will make the schnitzel burn. I use a candy thermometer attached to my dutch oven, it works like a charm. And I fry with Wesson oil.
      I served it with Cauliflower-Broccoli Rice.
    • My favorite application at the moment is a simple pistachio gianduja consisting of high quality pistachio paste, chocolate, and confectioners sugar. Slab it, cut it, dip it in dark chocolate, and decorate with a bit of pistachio flour on one corner. Looks elegant, tastes amazing.
      The only down side is the cost of high quality pistachio paste. From what I can tell, the majority of the products available are a combination of almond and pistachio, not pure pistachio. To me, the difference in flavor is worth the price.
    • For years when I worked in an office at SEA-TAC airport we would go up to a small café in the terminal, "Waji's." I think it was owned and run by the same company that owns the Uwajimaya groceries in Portland and Seattle.  They had the most delicious chicken katsu that was served with rice, salad and two potstickers.  It wasn't until our Cook-Off that I realized that would be a dish that would be an Asian twist on the European schnitzel.  I remember their chicken katsu was thin, but in the range of about 1/2", so I thought I'd pound it down to about 1/4" thickness.  Dredged in flour, then egg, then panko and fried in canola oil.  In this recipe you cut the "schnitzel" into strips to dip into the katsu sauce.
      The katsu sauce was a blend of Worcestershire, ketchup, soy sauce, and I added mirin, sugar and oyster sauce.  I think it was too heavy on the Worcestershire, so next time I'll bring that down and probably boost the oyster sauce.
      1/2 cup Worcestershire sauce
      1/4 cup ketchup
      2 tbsp. soy sauce
      white pepper
      1 tbsp. Mirin
      1 tbsp. sugar
      2 tsp. oyster sauce
      Then for the salad I did sliced cucumbers and carrots that I shredded with one of the gadgets I've acquired over the years at Asian markets.  The salad under the chicken katsu acted liked a rack to keep the fried katsu off the bottom of the plate and from getting soggy.  I dressed the lettuce with some orange juice, rice vinegar and sprinkled in a few sesamed seeds and green onions.  Mighty delicious this one.
      This dish is no doubt blasphemy in serious schnitzel circles, but we've been making it for years and really enjoy it. Pork as the protein, with a breading of panko with cumin, powdered chile,  and Mexican oregano. Lime squeezed over instead of lemon, and served with pico de gallo and black beans.