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.

Forums

  1. Society Announcements

    1. Announcements

      Information about what's happening at the eG Forums.

      492
      posts
    2. Member News

      Announcements of food-related member news

      953
      posts
    3. Welcome Our New Members!

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

      1,609
      posts
  2. Society Support and Documentation Center

    1. Member Agreement   (16,854 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.

      25
      posts
  3. The Kitchen

    1. Beverages & Libations

      A refreshing exploration of the drinks that relax and revitalize.

      116,901
      posts
    2. Cookbooks & References

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

      23,349
      posts
    3. Cooking

      Savory cooking techniques and ingredients.

      272,540
      posts
    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.

      101,239
      posts
    5. Pastry & Baking

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

      126,720
      posts
    6. Ready to Eat

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

      20,929
      posts
    7. RecipeGullet

      A centralized place to find and post recipes.

      2,984
      posts
  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.

      51,213
      posts
    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.

      206,792
      posts
    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.

      42,039
      posts
  5. Regional Cuisine

    1. 318,436
      posts
    2. 54,389
      posts
    3. 127,545
      posts
    4. 85,636
      posts
    5. 7,473
      posts
    6. 8,566
      posts
  6. The Fridge

    1. Q&A Fridge

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

      6,712
      posts
    2. 10,175
      posts
    3. 3,217
      posts
  • Featured Topics

  • Recent Forum Images

  • Our picks

    • Tj's has this cheese :
       

       
      its a very nicely flavored cheddar-ish cheese that melts nicely in the Micro.
       
      Ive used it on CheeseBuyrgers.
       
      Its their featured cheese for August.
       
      that seems to mean they bought all they could and when it runs out its gone.
       
      In my area they have 12 pieces left and it ' expires ' on Sept 2
       
      so they pan to pull it tonight,
       
      this was news to me just now as i called them about the name which I forgot.
       
      so they are holding 6 for me and I plan to vacuum-seal them  and freeze them for future CB's
       
      if you are in the West and read this before your Trip to TJ's
       
      try one or two if they have any in your area.
       
       
    •  
       Shakshuka with some tomatoes that I was given, the last of the beautiful double yolk eggs and a warmed pita. 
    •  
       Buttermilk (actually yogourt) bread
      done in the Thermomix and successfully baked in the Cuisinart steam oven. 
    • First of the season WA apple crop is in and it's going to be a good year.  The long hot summer didn't seem to hurt the apples, and how were back into cool nights and days and the apples seem to be getting really sweet.  You'd think being in apple country would keep our prices down, but some of the varietals like the Honey Crisp and newer apples are still at $3.95 a pound.  Too much in my view but they are delicious.
       
      In any case, this is my first of many Apple Tarte Tatins.  This year I cut the apples differently.  I usually just peel, core and cut them either in half or in quarters to put in the skillet.  This time I cut them on my apple peeler and corer gadget, then let them fan out in the caramel.  Looks interesting for presentation and the end result is apples more tender than usual.  Now I have to make another one with the apples cut like I usually do to do a taste comparison.

       
      Our Apple Cook-Off below includes a post with my recipe for Apple Tarte Tatin.
       
    • A morning spent hiking around and up to the top of a lighthouse earned us a nice lunch.  Lighthouse view
       

       
      We walked over to a nearby hotel for lunch.  The Reefs
       

       
      Drinks, because hiking earns drinks in my world
       

       
      Conch fritters
       

       
      Snapper sandwich
       

       
      Mahi tacos
       

       
      View from our table
       

       
      Dinner was a return to the Ocean Club
       

       
      Calamari
       

       
      Rockfish with banana
       

       
      Rockfish with lavender thyme lava salt
       

       
      Lobster
       

       
      Mini ice cream cones
       
×