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Post in I will never again . . . (Part 4)
lindag posted a post in a topic,
I will never again cook broccoli and place the leftovers in the fridge and forget about them.
When I found them I threw them into the the garbage trolley in the garage.
A few days later when my cleaning woman came she announced when aha entered, “Is there a dead animal in here?)
She could smell the broccoli clear from the garage, it was so foul!
When I found them I threw them into the the garbage trolley in the garage.
A few days later when my cleaning woman came she announced when aha entered, “Is there a dead animal in here?)
She could smell the broccoli clear from the garage, it was so foul!
Post in Christmas Cookies Redux
David Ross posted a post in a topic,
This is year #3 working on my gingerbread house project and I think it's just about finished, although I have a few more ideas for adding some candies next year.
Post in Mushrooms and Fungi in China
liuzhou posted a post in a topic,
DRIED MUSHROOMS
The widest selection of dried fungi is to be found, not in the supermarkets, but in the traditional Chinese medicine pharmacies.
The widest selection of dried fungi is to be found, not in the supermarkets, but in the traditional Chinese medicine pharmacies.
Post in Dinner 2019
Ann_T posted a post in a topic,
I wanted to bake something different yesterday.
Saw pictures of Khachapuri - Georgian Cheese Bread and decided to go with that.
Very simple dough and easy to shape and bake.
But I realized as the dough was rising, that, this is really not something I was going to enjoy. First of all, I really am not a big cheese fan, and I don't really like runny eggs.
What was I thinking!!!
So, I decided to make a bastardized version and topped one with escargot with lots of garlic, butter and parsley.
And one traditional. Liked the escargot version, not so much the cheese and egg version.
I tossed the remaining dough.
Saw pictures of Khachapuri - Georgian Cheese Bread and decided to go with that.
Very simple dough and easy to shape and bake.
But I realized as the dough was rising, that, this is really not something I was going to enjoy. First of all, I really am not a big cheese fan, and I don't really like runny eggs.
What was I thinking!!!
So, I decided to make a bastardized version and topped one with escargot with lots of garlic, butter and parsley.
And one traditional. Liked the escargot version, not so much the cheese and egg version.
I tossed the remaining dough.
Post in What food-related books are you reading? (2016 -)
Owtahear posted a post in a topic,
Post in What food-related books are you reading? (2016 -)
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
eugenep posted a post in a topic,
Napoleon. Turned puff pastry dough 6 times and rested overnight. Mousseline filling.
Post in A week in Amalfi coast and Naples
shain posted a post in a topic,
Morning in Cetara.
Snacking on a sfogliatelle.
This is the version with pastry cream filling. The pastry was good, but the filling too sugary.
Snacking on a sfogliatelle.
This is the version with pastry cream filling. The pastry was good, but the filling too sugary.
Post in Baking with Myhrvold's "Modernist Bread: The Art and Science"
Chris Hennes posted a post in a topic,
Oreo Bread
They don’t really have a recipe for this specific bread, but I made it by following their instructions for Cinnamon Raisin bread, and their recipe for Oreo filling. I decided against frosting the entire thing, but I’m not sure that was really the right call. The filling doesn’t really read as Oreos without the frosting component. Still, it looks and tastes pretty good.
They don’t really have a recipe for this specific bread, but I made it by following their instructions for Cinnamon Raisin bread, and their recipe for Oreo filling. I decided against frosting the entire thing, but I’m not sure that was really the right call. The filling doesn’t really read as Oreos without the frosting component. Still, it looks and tastes pretty good.
Post in Breakfast 2019
liuzhou posted a post in a topic,
Stornoway black pudding* with poached duck egg.
* Possibly the only such specimen in China. Hand smuggled from Scotland by yours truly.
* Possibly the only such specimen in China. Hand smuggled from Scotland by yours truly.
Post in A week in Amalfi coast and Naples
shain posted a post in a topic,
A visit to Herculaneum.
Very impressive, but I won't attempt to summarize it with pictures.
Followed by a short visit to the nearby marina (have I made it obvious already that like marinas? ).
Dinner.
Caparese.
Fish balls with potatoes and smoked cheese, on the house. The fish balls I've been told where OK, but I didn't like the potatoes.
Trofie with shrimp, arugula, sun dried tomatoes.
Fritto.
Very impressive, but I won't attempt to summarize it with pictures.
Followed by a short visit to the nearby marina (have I made it obvious already that like marinas? ).
Dinner.
Caparese.
Fish balls with potatoes and smoked cheese, on the house. The fish balls I've been told where OK, but I didn't like the potatoes.
Trofie with shrimp, arugula, sun dried tomatoes.
Fritto.
Post in Rosh Hashana
chefmd posted a post in a topic,
Rosh Hashanah dinner with friends (they hosted with a combo of cooked from scratch, bought, cooked from box dishes). Brisket was home made and delicious. Balducci was involved. Manischewitz was definitely involved. The company was great.
Post in Airline Food-The good, the bad and the ugly
chromedome posted a post in a topic,
My daughter shared this on FB earlier. I thought of this thread.
'Tis Hunting Time--A smallish blog
Shelby posted a topic in Food Traditions & Culture,
Good morning!
I decided to add a little more crazy to this week and do a blog.
As you guys know (or some of you know), we have a friend that comes at least once a year and stays with us. He's a very good guest--along with hunting he usually helps Ronnie with some of the more major difficult chores around here. Last year he even hung storm windows on every window in the house. Not a small task. Anyway, he arrives this morning and will be here until Sunday afternoon. I'm going to send a camera along with them with strict instructions to snap photos of their adventures going after birds. It's dove and teal (duck) season now. And, there might be some river fishing thrown in, too.
There will be a lot of cooking going on. So, since I'm alone in the kitchen putzing around, I figure I'll take you guys along with me .
PS: Our guest will be returning the first week of December for deer season (and goose etc.) so maybe we will lock this blog until then and open it back up. I've promised for years to post pictures of cutting up deer. Maybe this will be the year I get it done lol.
I decided to add a little more crazy to this week and do a blog.
As you guys know (or some of you know), we have a friend that comes at least once a year and stays with us. He's a very good guest--along with hunting he usually helps Ronnie with some of the more major difficult chores around here. Last year he even hung storm windows on every window in the house. Not a small task. Anyway, he arrives this morning and will be here until Sunday afternoon. I'm going to send a camera along with them with strict instructions to snap photos of their adventures going after birds. It's dove and teal (duck) season now. And, there might be some river fishing thrown in, too.
There will be a lot of cooking going on. So, since I'm alone in the kitchen putzing around, I figure I'll take you guys along with me .
PS: Our guest will be returning the first week of December for deer season (and goose etc.) so maybe we will lock this blog until then and open it back up. I've promised for years to post pictures of cutting up deer. Maybe this will be the year I get it done lol.
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A week in Amalfi coast and Naples
shain posted a topic in Italy: Dining,
Back home after a week long vacation, followed by a short work trip.
I will probably keep posts short, because I'm a little short on time, but please feel free to ask me to elaborate if needed.
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First evening in Sorrento.
Aranchini, potato and cheese crocchè. Cheese ravioli. Pizza with zucchini, eggplant, spinach and mushrooms.
I will probably keep posts short, because I'm a little short on time, but please feel free to ask me to elaborate if needed.
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First evening in Sorrento.
Aranchini, potato and cheese crocchè. Cheese ravioli. Pizza with zucchini, eggplant, spinach and mushrooms.
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Post in Instant Pot. Multi-function cooker (Part 5)
weinoo posted a post in a topic,
Easily one of my favorite uses of the Instant Pot is for:
Stock making.
Bought two old birds at one of the Hong Kong supermarkets, for $4.34. An hour and a half later, 3.5 quarts of beautiful, rich, gelatinous, and yes, delicious, chicken stock.
I see paella, risotto, and who knows what else (matzoh ball soup?), in our future.
Stock making.
Bought two old birds at one of the Hong Kong supermarkets, for $4.34. An hour and a half later, 3.5 quarts of beautiful, rich, gelatinous, and yes, delicious, chicken stock.
I see paella, risotto, and who knows what else (matzoh ball soup?), in our future.
Post in Dinner 2019
liamsaunt posted a post in a topic,
Sandwich Saturday. Niece asked for a prosciutto, fig jam and gruyere panino
Lobster was $4.99/lb. (new shell) at Wegman's yesterday, so I bought a few and made my sister and my husband lobster rolls
And I made a shrimp burger for myself
Lobster was $4.99/lb. (new shell) at Wegman's yesterday, so I bought a few and made my sister and my husband lobster rolls
And I made a shrimp burger for myself
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
blue_dolphin posted a post in a topic,
Here's my mini version of @kayb's peach ice box pie, adjusted to fit a 6-inch springform pan.
Like @kayb, I found the peach flavor to be relatively mild. The fresh peach slices on top really helped bring the flavor out. I found the texture to be light and creamy.
I didn't have any graham crackers so I used some Ginger-Molasses Spice Cookies that I'd baked a while back and set aside to try as a pie crust. The flavor is great but the spices overwhelmed the more delicate peach flavor. I'll stick with a more neutral crust next time.
I'll also add a more generous amount of lemon or lime juice to enhance the fruity-ness of the peaches.
So I have a record of what I did for a 6-inch pie:
Mix ~ 1 cup cookie crumbs with 1T melted butter and press into the bottom of a parchment-lined springform pan, grease sides with butter.
1 large peach (9 oz), cut in half, pitted and roasted, cut-side down, 20 min @ 350°F as I do when making peach purée for popsicles
Puréed the roasted peach, skin and all, in the blender, this yielded ~ 3/4 cup
Added 1T lemon juice (I also do this with popsicles), 1 1/4 * large egg and a bit more than half a can of sweetened condensed milk and blended to mix. The yield here was ~ 2 1/4 cup
Pour over crust and cover with foil. Bake in CSO with shelf in lower position on convect-bake @ 325°F for 40 min.
Cool, chill, top with fresh sliced peaches and whipped cream.
* I've been freezing beaten eggs in ~ 1/4 egg ice cubes to use when I need an egg wash or a partial egg. Not sure they extra bit of egg was necessary but, like Kay, I was concerned it might not set up so I threw it in.
Like @kayb, I found the peach flavor to be relatively mild. The fresh peach slices on top really helped bring the flavor out. I found the texture to be light and creamy.
I didn't have any graham crackers so I used some Ginger-Molasses Spice Cookies that I'd baked a while back and set aside to try as a pie crust. The flavor is great but the spices overwhelmed the more delicate peach flavor. I'll stick with a more neutral crust next time.
I'll also add a more generous amount of lemon or lime juice to enhance the fruity-ness of the peaches.
So I have a record of what I did for a 6-inch pie:
Mix ~ 1 cup cookie crumbs with 1T melted butter and press into the bottom of a parchment-lined springform pan, grease sides with butter.
1 large peach (9 oz), cut in half, pitted and roasted, cut-side down, 20 min @ 350°F as I do when making peach purée for popsicles
Puréed the roasted peach, skin and all, in the blender, this yielded ~ 3/4 cup
Added 1T lemon juice (I also do this with popsicles), 1 1/4 * large egg and a bit more than half a can of sweetened condensed milk and blended to mix. The yield here was ~ 2 1/4 cup
Pour over crust and cover with foil. Bake in CSO with shelf in lower position on convect-bake @ 325°F for 40 min.
Cool, chill, top with fresh sliced peaches and whipped cream.
* I've been freezing beaten eggs in ~ 1/4 egg ice cubes to use when I need an egg wash or a partial egg. Not sure they extra bit of egg was necessary but, like Kay, I was concerned it might not set up so I threw it in.
Post in The Bread Topic (2016-)
Ann_T posted a post in a topic,
Made two batches of dough on Wednesday, both 500g batches.
One made two pizzas for dinner Wednesday night and the other went into the fridge until yesterday.
Baked four small black pepper can cheese baguettes. I fold the cheese in during shaping, rather than during the initial stretch and folds.
One with just cheddar, one with a combination of cheddar and Gouda and two with Gouda.
One made two pizzas for dinner Wednesday night and the other went into the fridge until yesterday.
Baked four small black pepper can cheese baguettes. I fold the cheese in during shaping, rather than during the initial stretch and folds.
One with just cheddar, one with a combination of cheddar and Gouda and two with Gouda.
Spiced Wafers, a Philly fall staple
gfweb posted a topic in Ready to Eat,
We are in Spiced Wafer season. Roughly correlating with pumpkin latte season, spiced wafer season begins in late August and hangs on through Christmas if supplies last. Get it while you can....which is part of the joy for me. So few foods are really seasonal any more.
Its part of the uniquely philly food group. Tastykakes...scrapple.... Taylor pork roll..roast pork sandwich ...cheesesteak...pepper pot soup...tomato pie....turtle soup
Its a a hard cookie that is like a much more complex ginger snap. It's made to pair with coffee on a nippy morning.
And i I like it with sharp cheddar. Just tried it with goat cheese and mango chutney...not bad.
Though ive never done it, I can imagine it would make a great pie crust.
https://roadsandkingdoms.com/2017/phillys-cookie-wars/
Its part of the uniquely philly food group. Tastykakes...scrapple.... Taylor pork roll..roast pork sandwich ...cheesesteak...pepper pot soup...tomato pie....turtle soup
Its a a hard cookie that is like a much more complex ginger snap. It's made to pair with coffee on a nippy morning.
And i I like it with sharp cheddar. Just tried it with goat cheese and mango chutney...not bad.
Though ive never done it, I can imagine it would make a great pie crust.
https://roadsandkingdoms.com/2017/phillys-cookie-wars/
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Post in Chocolates with that Showroom Finish, 2012 –
Nickos posted a post in a topic,
made some new chocolates last week, banana and coconut flavor
Post in Best Out of Print Cookbooks
blue_dolphin posted a post in a topic,
After listening to Dave Arnold extol these books on the Cooking Issues podcast, I thought I'd keep an eye out for them in the thrift stores but eventually broke down and ordered them. $7 for one and $8 for the other.
Jacques Pepin's The Art of Cooking 2 volume set published in 1988.
Dave described them as a great depiction of French cooking in the US at that time. He said that in a conversation, Jacques allowed that this was his best work but that it never sold.
Lots of photos of a younger Jacques and wonderful step by step photos that remind me of the Time-Life Good Cook series, though perhaps even more detailed.
I often troll the internet for videos instead of turning to books when I'm looking for step-by-step demos but these are really well done and I think I'll get good use from them.
I'll absolutely enjoy reading through them and I'm sure to learn from them.
Jacques Pepin's The Art of Cooking 2 volume set published in 1988.
Dave described them as a great depiction of French cooking in the US at that time. He said that in a conversation, Jacques allowed that this was his best work but that it never sold.
Lots of photos of a younger Jacques and wonderful step by step photos that remind me of the Time-Life Good Cook series, though perhaps even more detailed.
I often troll the internet for videos instead of turning to books when I'm looking for step-by-step demos but these are really well done and I think I'll get good use from them.
I'll absolutely enjoy reading through them and I'm sure to learn from them.
Post in Chocdoc Gambles on Vegas
Kerry Beal posted a post in a topic,
While waiting to be seated we ran into Dufflet Rosenberg owner of Dufflet Pastries. I've done some consulting for her before and at one time did a chocolate class for her husband and his architectural firm staff.
Negroni for me - girly drinks for the boys.
Crispy rice, a vegetarian mushroom dip, Garlic Prawns and egg rolls as apps.
Veggie massaman.
Larb (pork)
Crispy duck
After dinner we returned to the strip - and attended a show in New York, New York. I think I might have enjoyed the roller coaster more!
Negroni for me - girly drinks for the boys.
Crispy rice, a vegetarian mushroom dip, Garlic Prawns and egg rolls as apps.
Veggie massaman.
Larb (pork)
Crispy duck
After dinner we returned to the strip - and attended a show in New York, New York. I think I might have enjoyed the roller coaster more!
Post in Dinner 2019
liamsaunt posted a post in a topic,
This was my niece's birthday weekend, so she was allowed to choose all of the dinners. Yesterday she asked for steak, mac and cheese, summer squash, and eggplant. I found some prime dry aged ribeyes and porterhouses at Wegman's. I also made a cauliflower gratin as my sister and I don't like mac and cheese and we both choose not to eat red meat. No photos as my parents were dining with us and they hate when I take food photos.
Today my niece asked for homemade takeout style "Chinese" food. I made vegetable egg rolls and crab (less) rangoons (I've mentioned on here before that my nephew has an anaphylactic allergy to crustaceans, and so she won't eat crustaceans either out of solidarity, even when he is away at college), plus sticky wings and vegetable lo mein.
wings
Lo mein (served in Deruta style bowl haha)
Today my niece asked for homemade takeout style "Chinese" food. I made vegetable egg rolls and crab (less) rangoons (I've mentioned on here before that my nephew has an anaphylactic allergy to crustaceans, and so she won't eat crustaceans either out of solidarity, even when he is away at college), plus sticky wings and vegetable lo mein.
wings
Lo mein (served in Deruta style bowl haha)