Our Picks
Top content from across the community, hand-picked by us.
Post in Unexpected Food Gifts
CantCookStillTry posted a post in a topic,
Another fresh bounty left at work for me today. I'm a little frightened of the cucumber and have no idea what the peppers are but will be fun finding out. I don't think they are spicy.
Post in Dinner 2019
liamsaunt posted a post in a topic,
Vietnamese caramel salmon, rice and smacked cucumbers
Post in Tasting Japan
sartoric posted a post in a topic,
The market in Kyoto was larger and even more crowded than Kanazawa, with many more foreign tourists ignoring the “Do not eat and walk”. You are supposed to eat whatever you bought, at the stall you bought it from, even if that means standing in a tight space. We returned to this market more than once.
Tasty things on sticks
Pickled everything (taken before I noticed the no photos sign, apologised profusely, accepted gracefully).
There are hundreds of restaurants within the market precinct.
We chose this one, udon noodles with tempura prawns for me
Chicken with noodles and leeks for him
On a subsequent visit fried bean curd
Someone got to try a fresh sea urchin, $20 well spent, you can taste the ozone.
Matcha ice cream, love this.
Tasty things on sticks
Pickled everything (taken before I noticed the no photos sign, apologised profusely, accepted gracefully).
There are hundreds of restaurants within the market precinct.
We chose this one, udon noodles with tempura prawns for me
Chicken with noodles and leeks for him
On a subsequent visit fried bean curd
Someone got to try a fresh sea urchin, $20 well spent, you can taste the ozone.
Matcha ice cream, love this.
Post in The Terrine Topic
FrogPrincesse posted a post in a topic,
Beautiful pâté en croûte. I am intrigued by the world championship but your link does not work for me.
Terrines and pâtés are the ultimate potluck dishes (which is why French potlucks are so great)!
Terrines and pâtés are the ultimate potluck dishes (which is why French potlucks are so great)!
Post in The Terrine Topic
Baron d'Apcher posted a post in a topic,
Pigeon, Gin-Soaked Currant and Toasted Almond Pâté en Croûte: Special Longshot Dark-Meat Horse Edition. Submission to qualify for the 2012 World Pâté Croûte Championship in Tain l’Hermitage, France.
No dove, no love
Pastry feathers and almonds; juniper berries and culeb peppercorns as currants.
Pigeon breast, liver farce à gratin, gizzards, almonds, currants, fatback, whathaveyou.
No dove, no love
Pastry feathers and almonds; juniper berries and culeb peppercorns as currants.
Pigeon breast, liver farce à gratin, gizzards, almonds, currants, fatback, whathaveyou.
Post in Dinner 2019
liamsaunt posted a post in a topic,
Yesterday I baked up some potato burger buns topped with sesame seeds. This was my first time making burger buns and I was happy with how they came out.
Filled up with buttermilk and jalapeño marinated fried chicken, lettuce, pickles, and for the sauce I put together a batch of the Momofuku ranch since @JoNorvelleWalker keeps talking about it. It was really tasty and kind of addictive. Now I need to buy more Kewpie mayo...
Filled up with buttermilk and jalapeño marinated fried chicken, lettuce, pickles, and for the sauce I put together a batch of the Momofuku ranch since @JoNorvelleWalker keeps talking about it. It was really tasty and kind of addictive. Now I need to buy more Kewpie mayo...
Post in eG Bake-Off XX: Holiday Quick Breads
David Ross posted a post in a topic,
My first Holiday Quick Bread was a combination of a recipe for pumpkin bread, but I added apple cider and some pecans. Fresh apple cider up here is only sold in large jugs, but we get it in a lot of different apple varieties. I happened to use Fuji apple cider that I originally bought to brine pork. I'm terrible at making basic banana bread, it always turns out dense and dry. So my reasoning I suppose was to add the apple cider to keep the bread moistened and add additional sweetness and flavor. I wasn't happy with adding the pecans. I thought I needed some crunch, but this bread turned out so soft and moist I felt the nuts took away from that a bit. Next time I'll add some currants for a softer texture that I think will enhance the bread. The powdered sugar icing and the holiday sprinkles were just to gild the bread a bit, but it makes it look nice and the icing is delicious. It's a great quick bread for breakfast or at a buffet table.
Pumpkin Apple Cider Quick Bread-
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup apple cider
2 eggs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. allspice
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
1 1/2 cups all purpose flour
Heat the oven to 350. In a bowl stir together the pumpkin puree, oil, eggs and apple cider until the mixture is smooth. Add the cinnamon, nutmeg, cloves, allspice, ginger and baking soda and mix to combine. Add the sugar and the flour, and stir until the batter is smooth. I used a bundt style of pan, but any loaf pan will do. Bake in the oven for about 50 minutes or until a toothpick comes out clean.
I don't have exact measurements for the glaze. I just stirred in some milk, adding enough powdered sugar to make a thick glaze. I'd say about 1 cup powdered sugar to only about 2 tbsp. of milk.
Pumpkin Apple Cider Quick Bread-
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup apple cider
2 eggs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. allspice
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
1 1/2 cups all purpose flour
Heat the oven to 350. In a bowl stir together the pumpkin puree, oil, eggs and apple cider until the mixture is smooth. Add the cinnamon, nutmeg, cloves, allspice, ginger and baking soda and mix to combine. Add the sugar and the flour, and stir until the batter is smooth. I used a bundt style of pan, but any loaf pan will do. Bake in the oven for about 50 minutes or until a toothpick comes out clean.
I don't have exact measurements for the glaze. I just stirred in some milk, adding enough powdered sugar to make a thick glaze. I'd say about 1 cup powdered sugar to only about 2 tbsp. of milk.
Jack's Abby ' Craft Lagers '
rotuts posted a topic in Beer & Cider,
I only recently realized there is a Brewery one town over from me :
https://jacksabby.com/visit/
at a friend I had one of these :
and Im having one right now. ice cold. Im not much of a beer drinker.
I get it as cold as i can w SE/Chinese/Mexican and etc fair.
Ive been known to ask for a cold glass w a few ice cubes in it so I can pour my own beer into that glass
w was little foam as possible. that to qualify my evaluation of this beer.
for me it is sharp , fruity , w significant body. I like it. very cold. I figure I may self , in the mouth
will warm it up . I can't cool it down.
it reminds me of this Indian Beer , which i can get locally and many local Indian Restaurants offer it :
why do I mention this beer ? for me its also fruity : apricots Id say. look for it at your next Indian Reastaurant
and report back . even if you didn't get ' Apricots '
I know this review will not help many beer drinker in the Vast eGullet Space-Time
but if you see it , give it a try.
I was to lazy to go to the brewery
i pick up a 12-pack at TJ's that features 4 different brews :
the above , and :
Im looking forward to trying the other three
ice cold.
https://jacksabby.com/visit/
at a friend I had one of these :
and Im having one right now. ice cold. Im not much of a beer drinker.
I get it as cold as i can w SE/Chinese/Mexican and etc fair.
Ive been known to ask for a cold glass w a few ice cubes in it so I can pour my own beer into that glass
w was little foam as possible. that to qualify my evaluation of this beer.
for me it is sharp , fruity , w significant body. I like it. very cold. I figure I may self , in the mouth
will warm it up . I can't cool it down.
it reminds me of this Indian Beer , which i can get locally and many local Indian Restaurants offer it :
why do I mention this beer ? for me its also fruity : apricots Id say. look for it at your next Indian Reastaurant
and report back . even if you didn't get ' Apricots '
I know this review will not help many beer drinker in the Vast eGullet Space-Time
but if you see it , give it a try.
I was to lazy to go to the brewery
i pick up a 12-pack at TJ's that features 4 different brews :
the above , and :
Im looking forward to trying the other three
ice cold.
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- 12 replies
Post in Dinner 2019
liamsaunt posted a post in a topic,
miso marinated cod with baby bok choy and rice
Post in The Bread Topic (2016–)
Ann_T posted a post in a topic,
I decided after 1:00 PM yesterday afternoon to bake.
Since I still had baguettes, both regular and sourdough in the freezer, I went with
Hamburger and Hot dog buns. Used my Kaiser roll recipe.
And while I was at it, I baked a couple of home-style white loaves requested by Matt.
Sliced this morning. Destined for BLT's for breakfast.
Since I still had baguettes, both regular and sourdough in the freezer, I went with
Hamburger and Hot dog buns. Used my Kaiser roll recipe.
And while I was at it, I baked a couple of home-style white loaves requested by Matt.
Sliced this morning. Destined for BLT's for breakfast.
Post in eG Cook-Off #71: Winter Squash
liamsaunt posted a post in a topic,
I made a butternut squash soup for dinner last night. It was not sweet at all. Adapted from the New England Soup Factory Cookbook:
2 onions, chopped
3 ribs celery chopped
5 carrots chopped
1 lb. butternut squash, chopped
4 cloves garlic, chopped
3 tbsp. butter
6 cups chicken stock
2 handfuls tortilla chips
1/2 cup cilantro
6 ounce montery jack cheese
juice of one lime
one bunch scallions, chopped
one can minced green chiles
Melt butter and saute all vegetables until soft. Add chicken stock and simmer until vegetables are tender (this took about 40 minutes). Remove from heat and add tortilla chips, let soften. Add cilantro and montery jack cheese. Stir to melt cheese. Blend with stick blender. Add juice of one lime, scallions, and minced green chiles. Season to taste.
It basically tasted like a big bowl of melted nachos. My 14 year old niece LOVED this soup. She requested the leftovers for dinner tonight. The original recipe called for sherry but I did not have any. The adults added hot sauce at the table. Here is a picture (not great because my niece was standing over my shoulder saying FEED. ME. NOW!)
I served it with a pan of cornbread, the East Coast Grill recipe (you can find it on the New York Times website)
2 onions, chopped
3 ribs celery chopped
5 carrots chopped
1 lb. butternut squash, chopped
4 cloves garlic, chopped
3 tbsp. butter
6 cups chicken stock
2 handfuls tortilla chips
1/2 cup cilantro
6 ounce montery jack cheese
juice of one lime
one bunch scallions, chopped
one can minced green chiles
Melt butter and saute all vegetables until soft. Add chicken stock and simmer until vegetables are tender (this took about 40 minutes). Remove from heat and add tortilla chips, let soften. Add cilantro and montery jack cheese. Stir to melt cheese. Blend with stick blender. Add juice of one lime, scallions, and minced green chiles. Season to taste.
It basically tasted like a big bowl of melted nachos. My 14 year old niece LOVED this soup. She requested the leftovers for dinner tonight. The original recipe called for sherry but I did not have any. The adults added hot sauce at the table. Here is a picture (not great because my niece was standing over my shoulder saying FEED. ME. NOW!)
I served it with a pan of cornbread, the East Coast Grill recipe (you can find it on the New York Times website)
Post in Dinner 2019
liuzhou posted a post in a topic,
Sichuan 辣子鸡 (là zi jī) Chicken with Chilies. Served with rice and stir fried greens.
Chiles Rellenos, Tex-Mex style
Darienne posted a topic in Texas: Cooking & Baking,
Chile Rellenos. Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos. I keep thinking I'll pick something different...and then I don't. I've made them. Once. So much trouble. And deep fat frying. And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now.
Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html . And yesterday I made them and served them to guests with Mexican rice and black beans. Died and gone to heaven.
OK. Truth time. I used Poblanos and I did not roast them to remove the skins. In an electric oven, it's not a nice job. And besides the skins have never bothered me or Ed at all. But I did roast the Poblanos in the oven. And then I used commercial salsa because we had one we liked. (Did I say that I can be lazy sometimes?) And I used Pepper Jack cheese. Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common. Buy it when you see it. I defrosted some frozen guacamole I had in the freezer. But by heavens the casserole was delicious and now it's on our menu permanently.
So shoot me. But I thought I'd share my joy anyway.
Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html . And yesterday I made them and served them to guests with Mexican rice and black beans. Died and gone to heaven.
OK. Truth time. I used Poblanos and I did not roast them to remove the skins. In an electric oven, it's not a nice job. And besides the skins have never bothered me or Ed at all. But I did roast the Poblanos in the oven. And then I used commercial salsa because we had one we liked. (Did I say that I can be lazy sometimes?) And I used Pepper Jack cheese. Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common. Buy it when you see it. I defrosted some frozen guacamole I had in the freezer. But by heavens the casserole was delicious and now it's on our menu permanently.
So shoot me. But I thought I'd share my joy anyway.
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- 30 replies
Post in Chocdoc Takes Her Day job to Ottawa
Kerry Beal posted a post in a topic,
Had @Anna N looking up ideas for dinner for us. She came up with Thali Coconut Lagoon. So Karen, one of my fellow examiners, a doctor from Goose Bay, Labrador and I hopped in an Uber (her first) and headed off.
Cider from Picton, Ontario (a big apple area), glass of house red for Karen.
Chai
Vegetable bhagi with mint chutney
We each had a lamb thali - I think we could have shared one and still been stuffed!
Cider from Picton, Ontario (a big apple area), glass of house red for Karen.
Chai
Vegetable bhagi with mint chutney
We each had a lamb thali - I think we could have shared one and still been stuffed!
Lan Chi chili paste with garlic
wattacetti posted a topic in Eastern Canada: Cooking & Baking,
I'm down to my last jar of Lan Chi chili paste with garlic.
Marché Hawaii in St-Laurent used to carry the stuff but I haven't seen any in more than a year. Has anyone spotted a store in the Greater Montreal area with available stock? I'd rather not have to sit there and wait for a mailorder package to wend its way through Canada Customs.
Much appreciated.
Marché Hawaii in St-Laurent used to carry the stuff but I haven't seen any in more than a year. Has anyone spotted a store in the Greater Montreal area with available stock? I'd rather not have to sit there and wait for a mailorder package to wend its way through Canada Customs.
Much appreciated.
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- 30 replies
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.