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   (22,463 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. 318,498
    2. 54,389
    3. 127,577
    4. 85,754
    5. 7,486
    6. 8,627
  6. The Fridge

    1. Q&A Fridge

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

    2. 10,176
    3. 3,217
  • Find topics tagged with...

  • Featured Topics

  • Recent Forum Images

  • Our picks

    • For anyone who still doubts or is somehow unaware of the extreme deliciousness of whole roasted cauliflower . . . it's true:
    • I enjoyed the movie "Canela" 2012 on one of our Spanish language locally broadcast channels tonight. There are many scenes with lovely ingredients, food prep and meals being served, so you may enjoy it, if you can find it. I did, and my Spanish isn't good enough to keep up with all the dialogue. I tried to find it with subtitles, but failed. If anyone runs across it with English translation, please share it with us.
    • I've been playing with the 75 degrees/15 minutes technique this weekend.  Yesterday's 15 minute eggs still had the tiniest bit of slop to their whites, although the yolks were great, so this morning I went with 16 minutes.  Well, sort of 16 minutes - I forgot to immediately set the timer, then dawdled a little over taking them out at the end.  But it wouldn't have been much over 16, honest!
      Eggs in.  I find the seive very useful to stop them wandering around the pot:

      And eggs out.  A quick rinse under the cold tap helps make it possible to break the shells without burned fingers:

      Both whites and yolks were pretty close to perfect.  An observation, for what it's worth: I've always liked my poached or fried eggs to be nice and runny, so as to soak into my underlying toast.  Wifey, on the other hand, has always liked hers solid.  This method makes both of us happy!
      As has been pointed out above, don't think of these as poached or soft boiled.  They're sous vide, and proud of it.
    • Last night, it was the 2012 Holdredge Russian River Valley Pinot Noir.
      This is the second bottle I've opened from a mixed case of John's pinots that we picked up on our swing through Sonoma last month. The first, a bottle of 'The True' Sonoma Coast, was spectacular. I served it to my winemaker father-in-law who just kept saying, "So well made..." after every sip. The flavors on this one were quintessential RRV, but I probably won't open another for a couple more years, it has the structure & tannin to age well beyond the expectations set by its $35 price tag, and I look forward to seeing it evolve.
    • We had Risotto (?) for Dinner. 
      If I could get a do-over I'd probably rename myself "ITryReallyHardToCookButIhaveNeverEatenTheseThingsBeforeSoIDon'tKnowIfI'mDoingItRight' - Catchy no? My food experience is extremely limited restaurant wise, all I have to go on are my beloved cook books and the Internet. So I don't know if this is Risotto, I don't know if I got the "slow wave" texture the recipe required (I've lived in the UK and Australia and only know 'No Waves' and 'Frick thats a big Wave'). 
      I used Arborio Rice, Homemade chicken stock (thank you freezer clearing post), white wine, enough butter to make James Martin proud and a (un)Healthy amount of Parmesan. Then I put in some peas because it looked like my Nannys rice pudding. I liked it, my carnivores said they did... have a feeling they were looking for the main course though.
      Edited to add: I don't think It's 'Gooey' enough... I know it's not quite runny enough.. it was gooey to me but, I'm ooze phobic.