Our Picks
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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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- 58 replies
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)
Post in Airline Food: The good, the bad and the ugly
chefmd posted a post in a topic,
Flying Washington DC to Munich I was about to fall asleep after the first movie (Green book, excellent movie). The next thing I know, there is a call for a Doctor on board. It’s not my first time, there seems to be a lot of people getting sick when they are flying. Praying for a drunk youngster, I went to the back of the plane. It was an older sick gentleman. A quick assessment led to the need to make him horizontal. An Internal Medicine Doc joined me (a semi useless Neurologist) in a few minutes. We enlisted a strong fellow flyer to bring a sick passenger to a little space by the business class bathroom. There was a dreaded “Should we land the plane?” question. Fortunately, we did not need to land. But the guy could not seat up. So I volunteered my business class seat (#upgrades) for him to land in semi reclining state. For that, DH and I got an access to First class lounge. Oh my! It was empty and endless. It had cigar lounge and beer garden. The whole ham! Pretzels on deer antlers. Many teas to choose from. Showers. Rooms with real beds to sleep in. People constantly asking if I want anything else. DH got Nrnberger sausages and Cola weizen. I of course ate as much hamon as I could.
Jacques Pépin's video on How to Make an Omelette
Toliver posted a topic in Food Media & Arts,
I received my weekly email from TASTE (TasteCooking.com) and saw one of the articles was about Jacques Pépin's famous video on how to make an omelette.
The article:
"When Jacques Pépin Made All the World an Omelet"
This is Jacque's video, spoken about in the article:
"Learn Jacques Pépin's famous omelet techniques"
It's interesting that out of the many videos he made, this one became so well known.
I have to tell the truth that when he made the classic french omelette and stirred the eggs in his non-stick skillet with a metallic fork, I cringed. Of course, he knew what he was doing and the fork mixed the egg and didn't scrape the skillet. But I quickly did a search on Amazon for a silicone fork and, yes, they exist. Phew! He may trust his hands but I don't trust mine.
Any other Jacques fans out there?
The article:
"When Jacques Pépin Made All the World an Omelet"
This is Jacque's video, spoken about in the article:
"Learn Jacques Pépin's famous omelet techniques"
It's interesting that out of the many videos he made, this one became so well known.
I have to tell the truth that when he made the classic french omelette and stirred the eggs in his non-stick skillet with a metallic fork, I cringed. Of course, he knew what he was doing and the fork mixed the egg and didn't scrape the skillet. But I quickly did a search on Amazon for a silicone fork and, yes, they exist. Phew! He may trust his hands but I don't trust mine.
Any other Jacques fans out there?
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Absurdly, stupidly basic cooking questions (Part 2)
Pontormo posted a topic in Cooking,
[Moderator note: The original Absurdly, stupidly basic cooking questions topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Absurdly, stupidly basic cooking questions (Part 1)]
There are no stupid questions, right?
I've got some whole milk in the fridge with a sell-by date of 4/10.
Is it okay to use in baking bread? Or will it impart an unpleasant taste?
I am just not sure about the relationship between soured milk that one deliberately produces with vinegar for certain baked goods and the genuine article that bears different shades of white and texture until shaken.
Chuck it?
There are no stupid questions, right?
I've got some whole milk in the fridge with a sell-by date of 4/10.
Is it okay to use in baking bread? Or will it impart an unpleasant taste?
I am just not sure about the relationship between soured milk that one deliberately produces with vinegar for certain baked goods and the genuine article that bears different shades of white and texture until shaken.
Chuck it?
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Post in Tacos--Cook-Off 39
robirdstx posted a post in a topic,
Corn Tortillas, Pork Carnitas on Cabbage Slaw, topped with Chopped Onion, Cilantro and Salsa Verde ~ with Black Bean and Corn Salad
Post in The Bread Topic (2016–)
Ann_T posted a post in a topic,
This weeks bake.
Instead of baguettes I made small rounds.
Instead of baguettes I made small rounds.
The Fulton, Jean-Georges at Pier 17 at The Seaport
weinoo posted a topic in New York: Dining,
Let's start with the 30 minute walk from my apartment - along South Street - and which I won't do again, as South Street is basically one long construction zone, leaving you walking with bikes, scooters, etc. on a path that's wide enough for none of the above. One used to be able to walk along the river, but not really any more. But I did arrive safely at the seaport, where The Fulton is located. It's all the way out at the end of the pier, and a really nice job has been done on the pier, with plenty of seating, both for patrons and just people wanting to sit and look at the water, bridges, and all sorts of activity above and upon the river.
The Fulton is gorgeous, and I was able to grab a seat at the downstairs bar; had I realized there was also the raw bar a level up, I might've chosen that, but I was content with views from where I was situated, and everything from the raw bar is available downstairs, so no problems there.
A short wines by the glass list, and I started with a nice Savennières, while studying the menus. There was a lot to choose from, and it was only me, so there were some hard choices to be made. I really like Manhattan clam chowder, and I can't remember when I've had a Manhattan clam chowder that I really liked...(so avoid the version at the Oyster Bar, which was insipid on my last visit there). This one however, was as good as I've ever had; nice and spicy, rich and clammy, as it should be. I don't know if the glass of Riesling I had to accompany it made it better, but it worked for me. Served with some lovely bread and butter, 2 slices dark and sweet, 2 slices the opposite, and I didn't even have to ask or pay extra for it!
I was battling around stuff in my head to have for a main course, but I kept returning to one item in particular, I suppose as an homage to Sneakeater, Fish (flounder!) and Crisps:
The flounder, a large, beautiful piece, fried beautifully, sitting atop the "crisps," which were actually twice fried potato puffs. Alongside, superfluous and almost too sweet crushed peas, and saffron aioli. Just great.
Dessert, as if I needed it, was a couple of scoops of very nice house-made ice cream - pistachio and vanilla are the flavors I think I had.
The prices, at least for now, are kinda weirdly low, at least for some of the dishes. And at least for now, I can't wait to return, because so much of the menu was calling my name. Next time though, I'll be walking on Water Street.
COMP DISCLOSURE: A glass of wine along the way.
The Fulton is gorgeous, and I was able to grab a seat at the downstairs bar; had I realized there was also the raw bar a level up, I might've chosen that, but I was content with views from where I was situated, and everything from the raw bar is available downstairs, so no problems there.
A short wines by the glass list, and I started with a nice Savennières, while studying the menus. There was a lot to choose from, and it was only me, so there were some hard choices to be made. I really like Manhattan clam chowder, and I can't remember when I've had a Manhattan clam chowder that I really liked...(so avoid the version at the Oyster Bar, which was insipid on my last visit there). This one however, was as good as I've ever had; nice and spicy, rich and clammy, as it should be. I don't know if the glass of Riesling I had to accompany it made it better, but it worked for me. Served with some lovely bread and butter, 2 slices dark and sweet, 2 slices the opposite, and I didn't even have to ask or pay extra for it!
I was battling around stuff in my head to have for a main course, but I kept returning to one item in particular, I suppose as an homage to Sneakeater, Fish (flounder!) and Crisps:
The flounder, a large, beautiful piece, fried beautifully, sitting atop the "crisps," which were actually twice fried potato puffs. Alongside, superfluous and almost too sweet crushed peas, and saffron aioli. Just great.
Dessert, as if I needed it, was a couple of scoops of very nice house-made ice cream - pistachio and vanilla are the flavors I think I had.
The prices, at least for now, are kinda weirdly low, at least for some of the dishes. And at least for now, I can't wait to return, because so much of the menu was calling my name. Next time though, I'll be walking on Water Street.
COMP DISCLOSURE: A glass of wine along the way.
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Post in Salad 2016 –
blue_dolphin posted a post in a topic,
Melon and Goat Cheese with Red Wine and Lavender Dressing from Diana Henry's How to Eat a Peach.
This is nice enough. Easy to put together and pretty on the plate but not as interesting as I thought it might be. Maybe my lavender wasn't up to snuff. Slices of melon are drizzled with lavender-infused/honey sweetened red wine and goat cheese. In the photo in the book, the red wine dressing looks rich and syrupy - as if it was a reduction - but there is no instruction to reduce it. Mine looked more like I spilled red wine on my melon 😮.
Diana Henry confirmed on Instagram that spilled wine was about right so I guess that's as it should be.
This is nice enough. Easy to put together and pretty on the plate but not as interesting as I thought it might be. Maybe my lavender wasn't up to snuff. Slices of melon are drizzled with lavender-infused/honey sweetened red wine and goat cheese. In the photo in the book, the red wine dressing looks rich and syrupy - as if it was a reduction - but there is no instruction to reduce it. Mine looked more like I spilled red wine on my melon 😮.
Diana Henry confirmed on Instagram that spilled wine was about right so I guess that's as it should be.
Alton Brown re-signs with Food Network
PDC posted a topic in Food Media & Arts,
Alton Brown has signed on for three more years at the Food Network which includes new eps of Good Eats, Iron Chef America, a spinoff of Feasting On Asphalt called Feasting On Waves and "various other specials", whatever that means.
I look forward to the effusive praise of FN for keeping AB on the network equal to the bashing they received for cancellling the well-past-its-sale-date Emeril Live. Or maybe all the Alton haters will come out of the woodwork and re-cast him as "part of the problem". In any case, the reaction should be interesting, so let 'er rip, Internet foodies!
I look forward to the effusive praise of FN for keeping AB on the network equal to the bashing they received for cancellling the well-past-its-sale-date Emeril Live. Or maybe all the Alton haters will come out of the woodwork and re-cast him as "part of the problem". In any case, the reaction should be interesting, so let 'er rip, Internet foodies!
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Post in Provincetown, the "Outer Cape," and Wellfleet Too
liamsaunt posted a post in a topic,
Sunday night we cooked at the house. I took inspiration from the Mantoulin blog on the Food Traditions and Culture page and made a clipper ship cocktail for everyone. It was tasty.
For dinner we had grilled swordfish and grilled mackerel, a loaf of bread from a local bakery and a caprese salad made with arugula, tomatoes and burrata purchased at the Cape Abilities farm store. Cape Abilities is a pretty cool operation, you can check it out here:
https://www.capeabilities.org
Last night we went back to Bistro on Main for dinner. Menu photos:
Drinks
Toro poke
Clams balboa
Cod and sweet potato fries
Lobster roll
Mussels in a white wine sauce
Short ribs
Pasta bolognese
Tiramisu
Creme brulee
Sun setting on the beach by our rental house
For dinner we had grilled swordfish and grilled mackerel, a loaf of bread from a local bakery and a caprese salad made with arugula, tomatoes and burrata purchased at the Cape Abilities farm store. Cape Abilities is a pretty cool operation, you can check it out here:
https://www.capeabilities.org
Last night we went back to Bistro on Main for dinner. Menu photos:
Drinks
Toro poke
Clams balboa
Cod and sweet potato fries
Lobster roll
Mussels in a white wine sauce
Short ribs
Pasta bolognese
Tiramisu
Creme brulee
Sun setting on the beach by our rental house
Post in eG Cook-Off #83: A Bounty of Sweet Corn
Owtahear posted a post in a topic,
I made a Corn Soup with Vadouvan spice, garnished with lump crab meat. I juiced a dozen ears of corn, made corn stock from the cobs, made my own crème fraiche, then topped with lump crab and paprika oil
This is liquid gold from my Breville juicer. It is so concentrated in sweet corn flavor.
The only bad thing, my crème fraiche was a bit dense, so it didn't "float" like I hoped which would have made for a more fun visual presentation. Oh, and fresh lump crab meat is always good. The paprika oil had a nice smoky flavor, which added more to it than just visual.
This is liquid gold from my Breville juicer. It is so concentrated in sweet corn flavor.
The only bad thing, my crème fraiche was a bit dense, so it didn't "float" like I hoped which would have made for a more fun visual presentation. Oh, and fresh lump crab meat is always good. The paprika oil had a nice smoky flavor, which added more to it than just visual.