shain posted a post in a topic,
One made with walnuts and pistachios. Flavored with tahini, anise seed, orange zest and cinnamon. Lightly soaked with rose water flavored syrup.
The other made with hazelnuts and walnuts. Flavored with cinnamon, a hint of coffee and cardamom. Same rose syrup.
Any suggestions? Sticking them in the freezer to partially stiffen them?
- 75 replies
FrogPrincesse posted a post in a topic,
I adapted Yves Camdeborde’s recipe to the pressure cooker - 1 hour on high, natural release. It was incredible! The meat was extremely tender and the sauce as rich and satisfying as I remembered from having the dish at the Comptoir in Paris.
I got the meat from my favorite butcher shop, Siesel’s.
Going into the pressure cooker
After 1 hour
Plated (I added some parsley for color)
liamsaunt posted a post in a topic,
So on the left, well, I am not sure. It kind of tasted like falafel, but with curry sauce. To the right, okra and cauliflower curry. Naan and a random roll. Dessert was galub jamun. This meal was basically inedible with way too much salt but I was not hungry having eaten before getting on the plane so no big deal.
On the way back, I switched to a lacto-ovo vegetarian meal out of consideration for the people around me who might not like curry scent. I did not think of that for the flight over. Here it is:
This is the same vegetarian meal they offer in business class, though I am sure it is presented in a nicer way. It's supposed to be ricotta gnudi. Note the burned left side. I saved the calories and made an omelet when I got home 🙂
liamsaunt posted a post in a topic,
Monday I tried a recipe that I got in an email from the New York Times for slow roasted spicy salmon in olive oil with a cucumber feta salad. The spices were crushed fennel and coriander seeds, red pepper flakes, and salt and pepper. The recipe yielded very moist and tender salmon. I was less enthusiastic about the plating suggestion, which was to break the salmon up into big chunks and surround it with the cucumbers and feta. It would have looked nicer as one big piece. I'll probably use the oil poaching technique again though.
Last night, Thai-flavored fish cakes (made with the dreaded pollock that my fish share sticks me with occasionally) with spicy cucumber salad and rice
cakewalk posted a post in a topic,
Mmmm. The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table. A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie. (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
Americans can’t seem to get enough pumpkin pie during the Holidays. Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over. Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
(Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall. But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall. The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin. Peel back the unfashionable skin and sweet, rich squash meat is revealed.
Winter squash cookery doesn’t end after the last slice of pumpkin pie. You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew.
Please join us in sharing, learning and savoring winter squash.
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Then Chad sayeth:
Then ExtraMSG said
By the way, the USDA recognizes eight gradations of meat:
As Shirley Corriher says
The rest are used for commercial, institutional, canned and "other" end products.In our recent Q&A with Mr. Cutlets we discovered the prime crime, the degredation of "prime" beef over the last many years. Yet there are companies out there who are trying to preserve the best traditions of prime beef, Excel Corporation, a division of Cargill, being one. A disclaimer. Excel is a former client. I've spent a lot of time with them. I know their cattle tracking and grading processes. I know the kill floor. These people are serious about keeping prime prime.
So what is "prime" beef? What should it be? Is the "prime crime" eroding what we know about top quality beef?
Do we care?
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Kerry Beal posted a post in a topic,
Dark Horse - scotch, amontillado sherry and cardamaro.
Grilled pork shoulder and belly with lentils and apple balls
Beets with grapefruit Cambazola pistachio and yogurt
Romaine with blue cheese, red onions and skinned tomatoes
rotuts posted a post in a topic,
I think your chocolate squiggles cookies brought back memories .
my mothers were a variant of the polvorones , as these were my favorite cookie while I lived in Spain. only at Christmas !
and she made them w pecans.
thank you all again
LanaZoldberg posted a post in a topic,
And overall servise was excellent....
cakewalk posted a post in a topic,
David Ross posted a post in a topic,
Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
I think I noticed this book in a review in FineCooking. I have it from the library. I have a small number of " Butcher" books myself
including the Granddaddy of them all : Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry well worth it used.
SotB is an outstanding book. Ill offer some snaps for review purposes only. They may be hard to read , as the light in the Kitchen is not the best
there are drawings in the book , no pictures. but very nice drawings. each animal type is covered , including game and offal. Ill concentrate on Beef. but what you
see is similar for other animals.
several interesting pages on breeds.
feed and cuts
and what breed might do for your standing rib roast
a huge amount of very interesting stuff , such as above
pepper types , and a similar exposition on salt ( not pictured )
each cooking type and style is covered in detail. I became a bit concerned that SV might not have been included , but
near the end there are some Rx's. almost all of them ' Classics ' Beef stew , Standing Rib Roast , Beef Bourguignon ( recommending Burgandy Wine ! ) and one of my absolute favorites :
Blanquette of Veal. I used to make this using Julia Child's Rx in Mastering the Art often.. This dish seems a bit old fashioned these days ... there are some interesting
" up-dates ' to the Rx in this book.
Veal is out of favor in my area, and I learned some interesting things about today's veal from this book. Ill use that info when I try to find some veal for BoV
I liked this book a lot , and have learned a lot so far. the breed info is frustrating as Im not going to find any of them @ Stop & Shop
but it did remind me of the Belted Galloway breed. And there is a Family Farm with many of them near by. most of the meat goes to high-end restaurants
but they recently opened a FarmStand w some of their beef Fz. Ill be taking a closer look at their offerings to be sure
this book is so outstanding I ordered a personal copy for myself from Amazon. and I do my very best not to buy books these days.
well worth it I feel
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sartoric posted a post in a topic,
I cut small potatoes into roughly 1.5 cm cubes, mustard seeds, dried chilli, asafoetida, turmeric, chopped garlic, chopped green chilli, and chopped dill.
Heat some oil, splutter the seeds and dried chilli, chuck in the garlic and green chilli, stir quickly then pile in the potatoes and powders, plus a little salt. Make sure it’s well mixed, lower the heat and pop on a lid. Stir occasionally.
When the potatoes are nearly done, add the dill and mix well.
This is not a saucy dish, so I serve it with one that is. Seen below with fenugreek chicken from the other night, green beans poriyal, chana dal and steamed rice, plus a paratha and a blob of mango pickle.
The stadium/set, lighting, music and sound effects are over the top but at least the gimmicks stop there and no one has to cook an entrée from Cheetos outside during a windstorm with only a cigarette lighter and one hand tied behind their backs.
The talent is pretty amazing - multiple Michelin stars amongst the contestants alone and while there is relatively little interaction shown between them, the contestants all seem to respect each other, as do the expert judges.
The international mix of contestants, judges and cuisines is interesting. My favorite bit is during that second phase of each episode when the 3 bottom teams cook for the expert judge and he/she visits each team while they're cooking.
Anyone else watching?
- 17 replies