Our Picks
Top content from across the community, hand-picked by us.
Post in How do they make tart shells so perfect?
Rajala posted a post in a topic,
Perforated tart frames.
Some people freeze their dough and make perfect strips etc with a ruler. You should also have a perforated silpat and a baking tray to let air go through. Some have pro equipment to make the dough perfect when rolled out.
That's the short story I guess, and technique. Years of practice I guess? And maybe some Photoshop?
You can do pretty good with the right tools, this is my first ever attempt on a tart shell;
Some people freeze their dough and make perfect strips etc with a ruler. You should also have a perforated silpat and a baking tray to let air go through. Some have pro equipment to make the dough perfect when rolled out.
That's the short story I guess, and technique. Years of practice I guess? And maybe some Photoshop?
You can do pretty good with the right tools, this is my first ever attempt on a tart shell;
Post in Paella
Abra posted a post in a topic,
Inspired by my new side firebox cooker and a dinner visit from Chefpeon, I decided that we would make paella over an open fire. It was the first time for either of us, and it really turned out beautifully (photos mostly courtesy of Mr. Chefpeon).
I decided that we would make two paellas, one with seafood and pork, and one with rabbit and chicken. I don't have a proper paella pan, so we used two cast iron skillets. There's sure a lot of mise en place with paella!
Here's Chefpeon browning the rabbit while I work on the sofrito
Our work in close-up
The seafood paella was made with a halibut and shrimp broth that I made, with a little added pimenton. The land paella was done with a homemade chicken broth with saffron. Here it is, going into the rice. By the way, I did find Bomba, which is, as advertised, an awesome rice. Hideously expensive here, but still awesome.
Here we've added the seafood, now that the rice is nearly done, and the fava beans and piquillo peppers, which are too delicate to get a lot of cooking.
The seafood paella is just about done, but the rabbit and chicken one is still soupy. We tried to wait for them both to be done, but ended up having a seafood course, then a meat course.
We decided to really go for it on getting a crunchy crust. Unfortunately, although delicious, it was mostly inseparable from the bottom of the pan. In fact, I can hear my husband in the kitchen right now, scraping away at it with vigor.
The seafood paella, however, was the essence of delicacy. Real food porn alert here!
We finished off with this cake
which is the Olive Oil and Rosemary Cake from the Babbo cookbook, and a real treat. We had some homemade blueberry ice cream with blueberries from my garden with it, but by then we were eating under the stars, and no flash disturbed our bliss.
I decided that we would make two paellas, one with seafood and pork, and one with rabbit and chicken. I don't have a proper paella pan, so we used two cast iron skillets. There's sure a lot of mise en place with paella!
Here's Chefpeon browning the rabbit while I work on the sofrito
Our work in close-up
The seafood paella was made with a halibut and shrimp broth that I made, with a little added pimenton. The land paella was done with a homemade chicken broth with saffron. Here it is, going into the rice. By the way, I did find Bomba, which is, as advertised, an awesome rice. Hideously expensive here, but still awesome.
Here we've added the seafood, now that the rice is nearly done, and the fava beans and piquillo peppers, which are too delicate to get a lot of cooking.
The seafood paella is just about done, but the rabbit and chicken one is still soupy. We tried to wait for them both to be done, but ended up having a seafood course, then a meat course.
We decided to really go for it on getting a crunchy crust. Unfortunately, although delicious, it was mostly inseparable from the bottom of the pan. In fact, I can hear my husband in the kitchen right now, scraping away at it with vigor.
The seafood paella, however, was the essence of delicacy. Real food porn alert here!
We finished off with this cake
which is the Olive Oil and Rosemary Cake from the Babbo cookbook, and a real treat. We had some homemade blueberry ice cream with blueberries from my garden with it, but by then we were eating under the stars, and no flash disturbed our bliss.
Post in Drinks Using Cucumber
Craig E posted a post in a topic,
In a Pickle
by Ted Kilgore
1 1/2 oz Hendrick's (Plymouth navy strength) 1/2 oz St. Germain 1/2 oz Velvet Falernum 3/4 oz lime juice 1 slice cucumber 1 sprig dill Mix all, including cucumber and dill in shaker and shake. Fine strain over fresh ice into highball glass. Garnish with fresh cucumber and dill sprig.
My garden dill isn't that green these days, but still wonderfully aromatic. Thought the high-proof gin sub might throw off the balance of this but I quite liked it.
by Ted Kilgore
1 1/2 oz Hendrick's (Plymouth navy strength) 1/2 oz St. Germain 1/2 oz Velvet Falernum 3/4 oz lime juice 1 slice cucumber 1 sprig dill Mix all, including cucumber and dill in shaker and shake. Fine strain over fresh ice into highball glass. Garnish with fresh cucumber and dill sprig.
My garden dill isn't that green these days, but still wonderfully aromatic. Thought the high-proof gin sub might throw off the balance of this but I quite liked it.
Post in I might be a coffee snob
dcarch posted a post in a topic,
I got an electric roaster convection/rotisserie oven from Goodwill for $10.
I bought two strainers ($10?) and did some modifications to them to work with the rotisserie.
The oven is in my backyard. It gives me about one lb of roasted coffee beans in about 30 minutes. No smoke, no trouble. perfect control of degree of roast.
dcarch
I bought two strainers ($10?) and did some modifications to them to work with the rotisserie.
The oven is in my backyard. It gives me about one lb of roasted coffee beans in about 30 minutes. No smoke, no trouble. perfect control of degree of roast.
dcarch
Post in The Bread Topic (2016-)
Anna N posted a post in a topic,
Shokupan (Japanese “wonderbread”) but made without the tangzhong (roux). Mixed in the Thermomix and baked in the Cuisinart Steam Oven on the bread setting 350°F for 30 minutes. The temperature was just over 200°F when I pulled it.
It’s amazing how many mistakes you can make and still get a loaf of bread. I did my very best to kill the yeast using water that was way too hot because I became distracted. As the steam poured from the Thermomix I kissed my bread goodbye. But then I relented and gave it a second chance at life and followed the rest of the recipe mostly according to plan.
It’s amazing how many mistakes you can make and still get a loaf of bread. I did my very best to kill the yeast using water that was way too hot because I became distracted. As the steam poured from the Thermomix I kissed my bread goodbye. But then I relented and gave it a second chance at life and followed the rest of the recipe mostly according to plan.
Post in Breakfast! 2018
ProfessionalHobbit posted a post in a topic,
This was a couple of weeks ago
Roasted plums with juniper berries and gin
Roasted plums with juniper berries and gin
Post in Cheese (2008– )
FrogPrincesse posted a post in a topic,
Contralto from Andante Dairy. Very mild despite the scary color. It's hard to believe this is goat cheese. This is not unpleasant by any means, but not memorable either. (I found more info on this cheese here and here, confirming my impression).
Post in Cuisinart Combo Steam/Convection Oven (Part 3)
FauxPas posted a post in a topic,
Fresh sockeye salmon with a homemade apricot glaze and local green beans and mixed rice. This is when I could have used two CSO's! Maybe it's time to bring that extra one up from the storage room. Cooked the salmon on steam broil at 425 for about 15 mins.
Post in Drinks! 2018
Craig E posted a post in a topic,
Recently discovered a huge grapevine growing on a chainlink fence in our backyard. The little wild grapes are tart and intensely red inside, so I thought they'd be good cocktail fodder.
I remembered a clever drink from @bostonapothecary I found on Kindred Cocktails: Me and My Grandfather (so called because it paired unaged and aged grape-based spirits--pisco and cognac respectively).
I muddled a handful of wild grapes and added equal parts lemon juice, mosto verde pisco, VSOP cognac, and the spruce syrup I'd made. (That last continues the foraging-in-the-yard theme, but mostly I used it because I couldn't be bothered to whip up the spec'ed regular simple syrup.)
This turned out pretty grapey (surprise surprise) in an appealing way. These little unexpected grapes have lots of possibilities. I think mother nature is encouraging my cocktail hobby.
I remembered a clever drink from @bostonapothecary I found on Kindred Cocktails: Me and My Grandfather (so called because it paired unaged and aged grape-based spirits--pisco and cognac respectively).
I muddled a handful of wild grapes and added equal parts lemon juice, mosto verde pisco, VSOP cognac, and the spruce syrup I'd made. (That last continues the foraging-in-the-yard theme, but mostly I used it because I couldn't be bothered to whip up the spec'ed regular simple syrup.)
This turned out pretty grapey (surprise surprise) in an appealing way. These little unexpected grapes have lots of possibilities. I think mother nature is encouraging my cocktail hobby.
Post in Cooking with Six Seasons by Joshua McFadden
blue_dolphin posted a post in a topic,
A couple more Six Seasons dishes to report. First up is Rigatoni and Eggplant alla Norma p 239. Cavatappi standing in for the rigatoni here.
I also used chunks of heirloom tomatoes instead of the cherry tomatoes specified. They cooked down into more of a sauce than the intact tomatoes pictured in the book. Aside from the fact that 2 oz of pasta is a more appropriate serving for me than the specified 4 oz, with that small adjustment, this was a success.
Green Bean, Tuna and Mushroom "Casserole" from Six Seasons p 206. Per the header notes, this is a grown-up version of the Midwestern green bean mushroom casserole of Joshua McFadden's childhood.
<br style="color:#1d2129;font-size:14px;"> It calls for wild mushrooms, which don't happen in SoCal in the summer. In alignment with the book's seasonal philosophy, I objected to paying $$$ for pricy, trucked-in wild mushrooms to reimagine a homey comfort food dish so I added a handful of porcini mushrooms to the readily available creminis. I gave the porcinis a brief soak in a little of the boiling bean water and then added the soaking liquid back to the pan when I added the cream. I added extra lemon juice but might have preferred the added complexity of a bit of sherry or vermouth and will try that next time.
I also used chunks of heirloom tomatoes instead of the cherry tomatoes specified. They cooked down into more of a sauce than the intact tomatoes pictured in the book. Aside from the fact that 2 oz of pasta is a more appropriate serving for me than the specified 4 oz, with that small adjustment, this was a success.
Green Bean, Tuna and Mushroom "Casserole" from Six Seasons p 206. Per the header notes, this is a grown-up version of the Midwestern green bean mushroom casserole of Joshua McFadden's childhood.
<br style="color:#1d2129;font-size:14px;"> It calls for wild mushrooms, which don't happen in SoCal in the summer. In alignment with the book's seasonal philosophy, I objected to paying $$$ for pricy, trucked-in wild mushrooms to reimagine a homey comfort food dish so I added a handful of porcini mushrooms to the readily available creminis. I gave the porcinis a brief soak in a little of the boiling bean water and then added the soaking liquid back to the pan when I added the cream. I added extra lemon juice but might have preferred the added complexity of a bit of sherry or vermouth and will try that next time.
Post in Strange Pizza Toppings
Ann_T posted a post in a topic,
Thanks @Shelby.
@FauxPas, The Greek Pizza is my son's favourite. I've been making it this way since he was a kid and he is now 36. The most requested pizza by all his friends.
I use to roast the potato cubes, but now I just fry them the same way i would french fries. He likes them cut into tiny cubes and likes lots on his pizza. It is pretty simple. The russet potato cubes are fried, and then seasoned with fresh garlic, salt, pepper and oregano while still warm. Just before they go on the pizza, I squeeze a lemon over them. I use my regular pizza sauce, topped with fresh mozzarella, topped with the fried potatoes. Sometimes I'll top with olives and feta, but most of the time Matt prefers it with just the potatoes.
@FauxPas, The Greek Pizza is my son's favourite. I've been making it this way since he was a kid and he is now 36. The most requested pizza by all his friends.
I use to roast the potato cubes, but now I just fry them the same way i would french fries. He likes them cut into tiny cubes and likes lots on his pizza. It is pretty simple. The russet potato cubes are fried, and then seasoned with fresh garlic, salt, pepper and oregano while still warm. Just before they go on the pizza, I squeeze a lemon over them. I use my regular pizza sauce, topped with fresh mozzarella, topped with the fried potatoes. Sometimes I'll top with olives and feta, but most of the time Matt prefers it with just the potatoes.
Post in Food funnies
Anna N posted a post in a topic,
Today @Kerry Beal and I spent some time in one of our local Asian grocery stores looking at food and kitchen toys. These safety instructions were on the packaging for a knife.
We also could not resist a photograph of these although we did resist the purchase of same.
We also could not resist a photograph of these although we did resist the purchase of same.
Post in Dinner 2018
liamsaunt posted a post in a topic,
tonkatsu style chicken, rice, and a new smashed cucumber salad recipe that came in a newsletter from my local paper. Pretty good but I like the recipe I usually use from the New York Times better
Great British Menu Season 13 has started
rotuts posted a topic in Food Media & Arts,
this is a BBC production.
Ive found it outstanding , and it has changed over the years.
unfoirtunately , for several years ' presentation ' in my view has gotten a bit out of hand
re: props
but I wouldn't mind tasting what ever the three chefs make.
Ive learned a lot of ' technique ' by watching the chefs work
and i wouldn't mind access to some of their outstanding ingredients.
https://en.wikipedia.org/wiki/Great_British_Menu
and
https://www.bbc.co.uk/programmes/b0071y6r
hope some of you can see this fine show.
here is a screen-crab , for review purposes :
the item hanging on the R is some sort of light that revolves , but i doubt you eat it
that being said
a fine show if you can watch it.
here is a screen shot of the kitchen the chef's work in , for review purposes :
it has all the stuff you might imagine , and chef's in the past have brought their own items , including GreenEggs and very complicated distilling apparati.
these are the three chef's for the North east , week one.
Ive found it outstanding , and it has changed over the years.
unfoirtunately , for several years ' presentation ' in my view has gotten a bit out of hand
re: props
but I wouldn't mind tasting what ever the three chefs make.
Ive learned a lot of ' technique ' by watching the chefs work
and i wouldn't mind access to some of their outstanding ingredients.
https://en.wikipedia.org/wiki/Great_British_Menu
and
https://www.bbc.co.uk/programmes/b0071y6r
hope some of you can see this fine show.
here is a screen-crab , for review purposes :
the item hanging on the R is some sort of light that revolves , but i doubt you eat it
that being said
a fine show if you can watch it.
here is a screen shot of the kitchen the chef's work in , for review purposes :
it has all the stuff you might imagine , and chef's in the past have brought their own items , including GreenEggs and very complicated distilling apparati.
these are the three chef's for the North east , week one.
- 8 replies
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
pjm333 posted a post in a topic,
croissants
Post in Food funnies
Kerry Beal posted a post in a topic,
Seen today at the Toronto Gift Show - I guess if you were starving and had to eat your purse to survive you would be reassured knowing it was vegan!
Post in Food funnies
Tropicalsenior posted a post in a topic,
No, this isn't photoshopped. I saw this in Walmart today in Costa Rica and I just had to take a picture of it. It struck me funny the moment that I saw it. Nothing like reviewing your own product.
eG Cook-Off #67: Apples
David Ross posted a topic in Cooking,
“Then he would peel apples from Normandy, and cut them into thin, even half-moons, and toss them in a bowl of white wine…beat eggs and cream and nutmeg into a custard, and fill the shallow crust half full. He took the apple slices from the bowl one by one, almost faster than we could see...and laid them in a great, beautiful whorl, from the outside to the center, as perfect as a snail shell. He did it as effortlessly as a spider spins a web.” MFK Fisher, 1908-1992
Mary Frances Kennedy Fisher was arguably one of the greatest food writers of the 20th century. A poet and a storyteller, Mary Frances welcomed us into her kitchen through the art of the written word. She tempted us to step into her world of food, painting a picture in our minds of a simple fruit crafted into a fragrant, sweet, apple tart.
As Fall approaches, I reflect on MFK’s memories of the apple and it serves as the inspiration for another volume in our popular eG Cook-Off series: Apples. (Click here http://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/ for the complete eG Cook-Off Index).
A mere two hours drive from my home, Wenatchee, Washington, is known as the “Apple Capital of the World.” We’re just now starting to see the early apples in our markets, but the peak season in Washington will run from September into October. Let’s put on our aprons, practice rolling pastry dough and pairing apples with something decadent like truffles and foie gras. It’s time for an Apple Cook-Off.
Washington Pink Lady Apple-
Mary Frances Kennedy Fisher was arguably one of the greatest food writers of the 20th century. A poet and a storyteller, Mary Frances welcomed us into her kitchen through the art of the written word. She tempted us to step into her world of food, painting a picture in our minds of a simple fruit crafted into a fragrant, sweet, apple tart.
As Fall approaches, I reflect on MFK’s memories of the apple and it serves as the inspiration for another volume in our popular eG Cook-Off series: Apples. (Click here http://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/ for the complete eG Cook-Off Index).
A mere two hours drive from my home, Wenatchee, Washington, is known as the “Apple Capital of the World.” We’re just now starting to see the early apples in our markets, but the peak season in Washington will run from September into October. Let’s put on our aprons, practice rolling pastry dough and pairing apples with something decadent like truffles and foie gras. It’s time for an Apple Cook-Off.
Washington Pink Lady Apple-
-
-
- 145 replies
Post in What food-related books are you reading? (2016 -)
teonzo posted a post in a topic,
Andrea Fazzari - "Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes"
This book tells the stories of 31 Tokyo "young" chefs, the older is around 45 if memory is right, 30 are Japanese and 1 is French.
Each chef gets a brief description by the author and a brief interview. Some of them give a recipe.
It's a nice read because it's really hard to find infos about what happens in the Japanese restaurant scene. It's much easier for me to find infos about Chile and Peru, which is a bit absurd given the great food culture in Japan. There are a lot of great photos made by the author herself (she started as a photographer).
The drawbacks are that the infos about each chef are really short and concise, we just get a superficial description of their work. The interviews tend to get a bit boring, since they are based on almost the same questions repeated to each chef. It's hard to show your personality when you get asked "what does being Japanese mean to you?" or "which is your favourite word?".
Teo
This book tells the stories of 31 Tokyo "young" chefs, the older is around 45 if memory is right, 30 are Japanese and 1 is French.
Each chef gets a brief description by the author and a brief interview. Some of them give a recipe.
It's a nice read because it's really hard to find infos about what happens in the Japanese restaurant scene. It's much easier for me to find infos about Chile and Peru, which is a bit absurd given the great food culture in Japan. There are a lot of great photos made by the author herself (she started as a photographer).
The drawbacks are that the infos about each chef are really short and concise, we just get a superficial description of their work. The interviews tend to get a bit boring, since they are based on almost the same questions repeated to each chef. It's hard to show your personality when you get asked "what does being Japanese mean to you?" or "which is your favourite word?".
Teo
Post in What Are You Preserving, and How Are You Doing It? (2016–)
Anna N posted a post in a topic,
After 11 days
I am munching on a thin slice and enjoying a glass of wine. I would not be ashamed to put this out on a charcuterie board. The Szechuan peppercorns are a nice change. Think I’m going for another slice.
I am munching on a thin slice and enjoying a glass of wine. I would not be ashamed to put this out on a charcuterie board. The Szechuan peppercorns are a nice change. Think I’m going for another slice.
Post in Provincetown, The "Outer Cape" and Wellfleet Too
liamsaunt posted a post in a topic,
More time out in Wellfleet. We are not out there on the 4th of July for the fist time in many years and I am grumpy about it. Here's a couple of recent meals. The Bookstore at Wellfleet harbor. Drinks
Mussels
Baked stuffed lobster
The Beachcomber, for the last time ever. The town doubled the parking fee from $20 to $40, and since there are seven of us we had to take two cars. $80 before ever stepping inside the restaurant! Oh well, it was good while it lasted.
Burger
Fish sandwich
Steamers.
Oyster po'boy
Here's the dune you have to climb up to get back to the parking lot. That's my niece and nephew heading up, and my brother skulking at the top 🙂
My husband was craving a burger so we went to Local 186 in Provincetown. Drinks
Seveche
Burger with egg
Chicken poutine. This was mine. I've never had poutine before and don't think I'd order it again. I did not like the gravy on the fries. Too mushy.
Burger with fried avocado
Another day, Mac's Shack
Oysters
Ritz cracker bluefish
My nephew ordered the Impossible Burger. I asked to try it since I have not eaten red meat for over 30 years and this burger supposedly tastes like red meat. It was...weird. It did not taste like red meat but it has a definite meaty flavor to it. It's also very salty.
Fish tacos
Fish and chips
Salmon hand roll
Striped bass
Tomato salad with burrata
Big kahuna tuna roll
Watching the sunset from the bridge by our rental house
Mussels
Baked stuffed lobster
The Beachcomber, for the last time ever. The town doubled the parking fee from $20 to $40, and since there are seven of us we had to take two cars. $80 before ever stepping inside the restaurant! Oh well, it was good while it lasted.
Burger
Fish sandwich
Steamers.
Oyster po'boy
Here's the dune you have to climb up to get back to the parking lot. That's my niece and nephew heading up, and my brother skulking at the top 🙂
My husband was craving a burger so we went to Local 186 in Provincetown. Drinks
Seveche
Burger with egg
Chicken poutine. This was mine. I've never had poutine before and don't think I'd order it again. I did not like the gravy on the fries. Too mushy.
Burger with fried avocado
Another day, Mac's Shack
Oysters
Ritz cracker bluefish
My nephew ordered the Impossible Burger. I asked to try it since I have not eaten red meat for over 30 years and this burger supposedly tastes like red meat. It was...weird. It did not taste like red meat but it has a definite meaty flavor to it. It's also very salty.
Fish tacos
Fish and chips
Salmon hand roll
Striped bass
Tomato salad with burrata
Big kahuna tuna roll
Watching the sunset from the bridge by our rental house
Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
FauxPas posted a post in a topic,
During the summer I sometimes make a warm potato salad by steaming baby or nugget potatoes, adding green beans for the last 5 or 6 minutes and then immediately mixing those with tomatoes, feta cheese, white or sweet onion and quickly tossing with a bit of olive oil and balsamic vinegar. Usually most or all of the veggies will be from the local farms. It's not hugely original and it could probably be dressed up more, but it's something we really enjoy now and then. If I have fresh basil, I might throw that on top.
Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads.
Composed.
Lightly mixed, with dressing.
Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads.
Composed.
Lightly mixed, with dressing.
Boat Cookery
Auspicious posted a topic in Cooking,
I'm new to eGullet but far from new to cooking and certainly have some chops cooking in cramped quarters. When I introduced myself to the eGullet moderators as part of the sign up process they encouraged me to start this thread.
I am a yacht delivery skipper and deliver small boats (generally 40' to 80'), mostly offshore. You may have seen my posts on other cooking fora or articles in Sail, Blue Water Sailing, Offshore Navigator. I speak regularly at boat shows and at SSCA, AGLCA, MTOA, and OCC events.
If you boat under sail or power the intent of this thread is to give a place to share experiences, ideas, and techniques. Catalina 22 heading out for a weekend and thinking about a meal plan? This is for you. Great Harbor 37 heading down the ICW from Chesapeake Bay and on to the Bahamas? We're here. Hallberg Rassy or Nordhavn planning to cross an ocean? Let's talk. Bring on your stories and questions.
For those of you on the US East Coast come see me at Cruisers U (Annapolis Boat Show) or the SSCA Annapolis Gam. I'm speaking on other subjects but there is always time to talk about cooking. If there is enough interest we'll schedule a specific gathering, maybe even a potluck.
For those who may not be boaters you are certainly welcome. Some things about cooking afloat require some adjustments. Think in terms of cooking inside a packing crate during an earthquake.
Welcome aboard.
I am a yacht delivery skipper and deliver small boats (generally 40' to 80'), mostly offshore. You may have seen my posts on other cooking fora or articles in Sail, Blue Water Sailing, Offshore Navigator. I speak regularly at boat shows and at SSCA, AGLCA, MTOA, and OCC events.
If you boat under sail or power the intent of this thread is to give a place to share experiences, ideas, and techniques. Catalina 22 heading out for a weekend and thinking about a meal plan? This is for you. Great Harbor 37 heading down the ICW from Chesapeake Bay and on to the Bahamas? We're here. Hallberg Rassy or Nordhavn planning to cross an ocean? Let's talk. Bring on your stories and questions.
For those of you on the US East Coast come see me at Cruisers U (Annapolis Boat Show) or the SSCA Annapolis Gam. I'm speaking on other subjects but there is always time to talk about cooking. If there is enough interest we'll schedule a specific gathering, maybe even a potluck.
For those who may not be boaters you are certainly welcome. Some things about cooking afloat require some adjustments. Think in terms of cooking inside a packing crate during an earthquake.
Welcome aboard.
-
- 61 replies
Post in Dinner 2018
CanadianHomeChef posted a post in a topic,
Ordered some Analon Nouvelle Copper nonstick pans to go with my new induction unit. Was a bit disappointed with the height of the sides of the pan at first, but discovered the that the heat spread pretty evenly up the sides. Thinking I will sell my Breville electric wok now.
Made some one pad Thai to test it out. Includes dried shrimp for extra shrimpiness
Made some one pad Thai to test it out. Includes dried shrimp for extra shrimpiness
Salty Snacks
robb posted a topic in Ready to Eat,
I am addicted to salty snacks. I know, I know - I shouldn't eat too much salt. Regardless, I love them.
However, I'm bored with the current selection of supermarket chips, pretzles, etc. I love olives and pickles of all kinds (especially japanese) too but I still crave more variety.
What are your favorite salty snacks? Are there any you make and are willing to share the recipe for?
Cheers.
However, I'm bored with the current selection of supermarket chips, pretzles, etc. I love olives and pickles of all kinds (especially japanese) too but I still crave more variety.
What are your favorite salty snacks? Are there any you make and are willing to share the recipe for?
Cheers.
-
- 269 replies