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Top content from across the community, hand-picked by us.
Dragon Fruit Farming
liuzhou posted a topic in Food Traditions & Culture,
Yesterday, as part of a seminar discussing ways to promote local rural tourism, I went off to visit, among other things, a dragon fruit farm in southern China. The area is home to the Zhuang ethnic minority.
Dragon Fruit Plantation
New plants being grown from cuttings
Cuttings awaiting planting
Unripe Fruits
Ripe Fruit
My harvest
Dragon Fruit Plantation
New plants being grown from cuttings
Cuttings awaiting planting
Unripe Fruits
Ripe Fruit
My harvest
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- 18 replies
Post in eG Cook-Off #83: A Bounty of Sweet Corn
Kim Shook posted a post in a topic,
Growing up, we had a place on Chincoteague Island and driving from Northern VA to the island we passed through MD – and dozens of farm stands. My mom would stop and buy enough Silver Queen and tomatoes for the weekend. Sometimes our meals would be just that – corn and tomatoes. The only condiments being butter, Miracle Whip, salt and pepper. Can’t ever find Silver Queen corn anymore, but that was my favorite.
My mom always boiled corn, but now I do it one of two ways – if I’m just doing a few ears, I use the microwave method of cooking for a few minutes, cutting off the end and shaking the ear out of the husk. If I’m doing a large amount, I do the cooler method – husk the corn, put it in a cooler and cover with boiling water.
My favorite ways of serving having corn (other than dripping with butter, sea salt, and pepper) are Maggie's Shrimp w/ Corn & Basil:
Fresh Corn Chowder with paprika oil:
And the way it is served at our favorite central American restaurant – Al Carbon in Charlottesville VA – mayo, cotija, chili powder, and lime:
My mom always boiled corn, but now I do it one of two ways – if I’m just doing a few ears, I use the microwave method of cooking for a few minutes, cutting off the end and shaking the ear out of the husk. If I’m doing a large amount, I do the cooler method – husk the corn, put it in a cooler and cover with boiling water.
My favorite ways of serving having corn (other than dripping with butter, sea salt, and pepper) are Maggie's Shrimp w/ Corn & Basil:
Fresh Corn Chowder with paprika oil:
And the way it is served at our favorite central American restaurant – Al Carbon in Charlottesville VA – mayo, cotija, chili powder, and lime:
Post in Cook-Off 63: Summer Squash
chefmd posted a post in a topic,
Zucchini ribbons shaved with vegetable peeler, marinated in salt/lime juice, dressed with olive oil, topped with kalamata olives, blue cheese, peppitas.
Post in What Are You Preserving, and How Are You Doing It? (2016–)
Shelby posted a post in a topic,
Busy time of year, as usual.
Yesterday I picked a lot of our Nirvana sweet corn. Sat in the driveway with a beer or two and shucked it all (ahhhhhh summer ).
\
Brought a huge pot of salted water to boiling and blanched the corn for 3 minutes and straight into an ice water bath.
Meanwhile, Ronnie was in the garage making me this corn holder thingy to make it easier to scrape the corn off
LOVE my Vacmaster. Can't say that enough
Also, made the corn stock from Deep Run Roots and put a couple tubs in the freezer
Getting a lot of cherry/grape tomatoes so I'm excited about that. Sliced in half and drizzled with olive oil and sea salt. I like to dry them a bit in the CSO-- a couple hours or so at 250F--sometimes at 225F if I'm not in a big hurry.
Done and I keep them in the fridge covered in olive oil. Delicious in the middle of winter on a salad or pizza.
Yesterday I picked a lot of our Nirvana sweet corn. Sat in the driveway with a beer or two and shucked it all (ahhhhhh summer ).
\
Brought a huge pot of salted water to boiling and blanched the corn for 3 minutes and straight into an ice water bath.
Meanwhile, Ronnie was in the garage making me this corn holder thingy to make it easier to scrape the corn off
LOVE my Vacmaster. Can't say that enough
Also, made the corn stock from Deep Run Roots and put a couple tubs in the freezer
Getting a lot of cherry/grape tomatoes so I'm excited about that. Sliced in half and drizzled with olive oil and sea salt. I like to dry them a bit in the CSO-- a couple hours or so at 250F--sometimes at 225F if I'm not in a big hurry.
Done and I keep them in the fridge covered in olive oil. Delicious in the middle of winter on a salad or pizza.
Post in Drinks! 2018
blue_dolphin posted a post in a topic,
I've been playing around with Maggie Hoffman's Batch Cocktails: Make Ahead Pitcher Drinks for Every Occasion. One of my favorites so far is Bound by Venus from bartender Jesse Cyr.
Maybe like a rosemary forward Puritan cocktail with fino sherry subbing in for the vermouth?
Bound by Venus from Jesse Cyr (8 servings)
2 cups gin infused for 2.5 hrs with 4 sprigs of rosemary w/occasional shaking, then strained
3/4 cup fino sherry
1/2 cup yellow Chartreuse
3/4 cup plus 1T water
Mix, chill in the freezer and serve in chilled coupes.
Maybe like a rosemary forward Puritan cocktail with fino sherry subbing in for the vermouth?
Bound by Venus from Jesse Cyr (8 servings)
2 cups gin infused for 2.5 hrs with 4 sprigs of rosemary w/occasional shaking, then strained
3/4 cup fino sherry
1/2 cup yellow Chartreuse
3/4 cup plus 1T water
Mix, chill in the freezer and serve in chilled coupes.
" the New Trend in Steak : Old Beef WSJ
rotuts posted a topic in Food Media & Arts,
this isn't really new , but it made it to the WSJ
https://www.wsj.com/articles/the-new-trend-in-steak-old-beef-11564997401?mod=searchresults&page=1&pos=4
or , due to pay-wall ; google
The New Trend in Steak: Old Beef
for review purposes :
"'Steakhouses looking for the next big thing are hoping to lure diners with a new hook: old beef. Traditionally, U.S. restaurants have served meat from cattle that are no older than two years; older animals can be tougher and more susceptible to disease. But the meat tends to have a richer flavor. Taking a cue from restaurants in Spain, especially the Basque region, where “vaca vieja” is a tradition, more U.S. restaurants are putting old beef on the menu.''
""Bazaar Meat in Las Vegas was one of the first U.S. restaurants to offer older cows when it opened in 2014. Most diners still order the younger steak, says executive chef Alex Pitts, but interest in the older offerings has grown, now comprising about 15% of steak orders, says Mr. Pitts. ""
"'At Corrida in Boulder, chef and co-owner Amos Watts started selling older beef last year. The 8- to 12-year-old angus tomahawk ribeye sells for $110 a pound. To make it more tender, the steak is dry aged, a process which helps break down the meat.""
"" Because older cattle is at higher risk for disease, U.S. government regulations require meat processors to remove the spine, brain and other tissues when slaughtering cattle older than 30 months. That can make it difficult to find plants willing to process older cows, says Jordan Beeman, who runs HeartBrand Beef, a ranch in Flatonia, Texas. ""
has anyone tried Older Meat ? or has a place where it can bed purchased and cooked at home ?
Pretty Pricey it seems the usual cuts on an older steer or cow , shoulder , etc would ideally lent themselves to SV
as at least an initial par to the cooking.
https://www.wsj.com/articles/the-new-trend-in-steak-old-beef-11564997401?mod=searchresults&page=1&pos=4
or , due to pay-wall ; google
The New Trend in Steak: Old Beef
for review purposes :
"'Steakhouses looking for the next big thing are hoping to lure diners with a new hook: old beef. Traditionally, U.S. restaurants have served meat from cattle that are no older than two years; older animals can be tougher and more susceptible to disease. But the meat tends to have a richer flavor. Taking a cue from restaurants in Spain, especially the Basque region, where “vaca vieja” is a tradition, more U.S. restaurants are putting old beef on the menu.''
""Bazaar Meat in Las Vegas was one of the first U.S. restaurants to offer older cows when it opened in 2014. Most diners still order the younger steak, says executive chef Alex Pitts, but interest in the older offerings has grown, now comprising about 15% of steak orders, says Mr. Pitts. ""
"'At Corrida in Boulder, chef and co-owner Amos Watts started selling older beef last year. The 8- to 12-year-old angus tomahawk ribeye sells for $110 a pound. To make it more tender, the steak is dry aged, a process which helps break down the meat.""
"" Because older cattle is at higher risk for disease, U.S. government regulations require meat processors to remove the spine, brain and other tissues when slaughtering cattle older than 30 months. That can make it difficult to find plants willing to process older cows, says Jordan Beeman, who runs HeartBrand Beef, a ranch in Flatonia, Texas. ""
has anyone tried Older Meat ? or has a place where it can bed purchased and cooked at home ?
Pretty Pricey it seems the usual cuts on an older steer or cow , shoulder , etc would ideally lent themselves to SV
as at least an initial par to the cooking.
- 5 replies
Post in Swarvin' in Newfoundland!
ElsieD posted a post in a topic,
We are just outside of Lewisport on the way to Hillgrade where we will have lunch. We stopped at this place where they sell all kinds of seafood. Pictures are a bit dark, but that is one big lobster! Also beautiful scallops, carb, mussels, etc. We stopped here once before on another trip and they put out free buckets of mussels. I bought some summer savoury to bring back with me. The last picture is the view from the back of this place.
Coffee Grinders: Models, Sources, Maintenance/Hygiene
glenn posted a topic in Coffee & Tea,
I thought there was a recent discussion on this but I couldn't find it. Can someone point the way, or just steer me to a good grinder?
As I recently pointed out, I got the capresso burr grinder a few weeks ago. I sent it back yesterday, that overpriced piece of junk. I was better off with my 15 year old cheap melita with no settings. The capresso left a spoon+ of beans ungrinded and the ground coffee spilled out on the countertop as it was grinding. Damian sez he has the same problem.
I need something that can ground a small amount of beans effectively (for 4 cups of coffee) and for a press. Thanks for any suggestions.
As I recently pointed out, I got the capresso burr grinder a few weeks ago. I sent it back yesterday, that overpriced piece of junk. I was better off with my 15 year old cheap melita with no settings. The capresso left a spoon+ of beans ungrinded and the ground coffee spilled out on the countertop as it was grinding. Damian sez he has the same problem.
I need something that can ground a small amount of beans effectively (for 4 cups of coffee) and for a press. Thanks for any suggestions.
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- 237 replies
Post in Cooking with Dorie Greenspan's "Waffles: From Morning to Midnight"
Chris Hennes posted a post in a topic,
Michigan Grids (p. 54)
These are a dense waffle made with a significant proportion of oats, with milk and cottage cheese as the liquid. Flavor-wise they are quite complex, spiced with black pepper, cinnamon, vanilla, almond, and orange, and studded with dried cherries. Overall they were quite successful, and definitely needed no topping. The recipe says it makes four waffles, but I got only three out of my Belgian-style waffle iron, significantly fewer than most of the other recipes in the book.
These are a dense waffle made with a significant proportion of oats, with milk and cottage cheese as the liquid. Flavor-wise they are quite complex, spiced with black pepper, cinnamon, vanilla, almond, and orange, and studded with dried cherries. Overall they were quite successful, and definitely needed no topping. The recipe says it makes four waffles, but I got only three out of my Belgian-style waffle iron, significantly fewer than most of the other recipes in the book.
Post in Dinner 2019
robirdstx posted a post in a topic,
Pork Carnitas and Pineapple Salsa Taco with Calabacitas
Post in Dining in Bermuda
liamsaunt posted a post in a topic,
I forgot that last night was our one dinner out with the group. We went to Mickey's Beach Bar and Bistro at the Elbow Beach Hotel. Wahoo seveche
Wahoo carpaccio
Fried calamari
Tuna tartar
Rigatoni bolognese
Salmon
Local grouper
Mixed grill with shrimp omitted
Grandma's Cake
Chocolate dome
Wahoo carpaccio
Fried calamari
Tuna tartar
Rigatoni bolognese
Salmon
Local grouper
Mixed grill with shrimp omitted
Grandma's Cake
Chocolate dome
L'Hotel de Ville - meal reports under Chef Franck Giovannini
Bu Pun Su posted a topic in Elsewhere in Europe: Dining,
Andreas Caminada is likely to be the most popular chef in Switzerland at the moment. However, talking about the ‘best’ & most respectable restaurant in the land of milk and honey, L’Hotel de Ville in Crissier (located not too far from Lausanne) must be the one. Ever since Fredy Girardet opened this establishment in early 70’s, it quickly rose to be one of the finest French restaurants outside France.
- 1 reply
IP or Sous Vide???
Kim Shook posted a topic in Cooking,
I have a 4.3 lb. sirloin tip roast. I haven't ever cooked this cut before, so I'm looking for some advice. If possible, I'd like it to be carve-able - not fall apart like pot roast. I was wondering if it would be suitable for either the IP or for sous vide? Thanks!
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- 44 replies
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Post in Dinner 2019
HungryChris posted a post in a topic,
A trip home from New Haven, this afternoon, brought us past Old Saybrook, and that means Johnny Ad's, or what the late Holly Moore called "Best fried clams I've found along the New England Coast". It has been quite a while since we have done fried clams, so we were overdue.
Johnny Ad's is not on the water, sports little glamour, and from all outward appearances, is a pretty ordinary looking place.
But, we were there for the fried clams, and they pretty much speak for themselves and did not disappoint!.
HC
Johnny Ad's is not on the water, sports little glamour, and from all outward appearances, is a pretty ordinary looking place.
But, we were there for the fried clams, and they pretty much speak for themselves and did not disappoint!.
HC
Post in What did you buy at the liquor store today? (2016 - )
Alex posted a post in a topic,
It was last week, not today, but here's the haul from our road trip (not the reason for the trip, but I would have been massively remiss if I didn't take advantage of the lower taxes).
Post in Cooking with Dorie Greenspan's "Waffles: From Morning to Midnight"
Chris Hennes posted a post in a topic,
Scallion Waffles and Sesame Chicken Salad (p. 70)
Tonight for dinner I made something actually intended as a dinner food.. These are completely savory waffles with the flavor profile of scallion pancakes, more or less. They are served with a sesame-flavored chicken salad which I thought was OK, but needed something crunchy added, and probably something acidic. Obviously those are easy changes to make on the fly, so I suggest tasting your chicken salad before serving that then modifying it as needed.
Tonight for dinner I made something actually intended as a dinner food.. These are completely savory waffles with the flavor profile of scallion pancakes, more or less. They are served with a sesame-flavored chicken salad which I thought was OK, but needed something crunchy added, and probably something acidic. Obviously those are easy changes to make on the fly, so I suggest tasting your chicken salad before serving that then modifying it as needed.
WIne Pairing for Scallops with Uni Sauce
ekfc63 posted a topic in Wine,
I’m planning a starter of scallops, crab leg meat and prawns with uni butter sauce. Wondering if the uni sauce would change the typical wine pairing of Sylvaner, Riesling, champagne, etc for scallops.
- 11 replies
Post in Cheese I can’t do without
CantCookStillTry posted a post in a topic,
Today was heavenly.
Stinkier than I imagine heaven to be but still.
Stinkier than I imagine heaven to be but still.
Post in Jogging around Jogjakarta (aka yogging around Yogyakarta)
KennethT posted a post in a topic,
After breakfast, the first order of the day was to try to find some good fruit to keep in the room. This trip, the fruit finding was quite frustrating - I couldn't find any mangosteen until the 2nd to last day before we left for home!
Post in The Bread Topic (2016–)
Ann_T posted a post in a topic,
Tonight's bake.
Hand-mixed a 1000g flour batch at 75% hydration this morning and baked tonight.
12 small baguettes.
Sliced while still warm.
Hand-mixed a 1000g flour batch at 75% hydration this morning and baked tonight.
12 small baguettes.
Sliced while still warm.
Post in Stranger in a Strange Land
liuzhou posted a post in a topic,
Ice cream bike.
The vendor was in the pub having a beer!
The vendor was in the pub having a beer!
Post in Cook-Off 63: Summer Squash
David Ross posted a post in a topic,
For my first dish I decided to stuff a patty pan squash with merguez and accompany it with a chorizo oil and zucchini dressed with vinaigrette. I've been making lamb merguez for years and I thought the bright, fragrant, spicy flavors would go well with sweet squash. The chorizo oil added a dash of color and enhanced the flavor of the smoked paprika in the merguez. But I couldn't leave out zucchini so I decided to grill it to soften it and bring out some sugar, then dress it in a tangy preserved lemon vinaigrette. Trust me, that was only the theory, I didn't really know how this would turn out.
It took a lot of steps and time, but the effort paid off.
It took a lot of steps and time, but the effort paid off.
What are these noodles I bought?
Vaindioux posted a topic in Japan: Cooking & Baking,
Hi
i want to make ramen so I bought ramen noodles at a Japanese store but all the recipes I see on YouTube have curly noodles. Mine are straight like spaghettis.
why?
Thxs
pat
i want to make ramen so I bought ramen noodles at a Japanese store but all the recipes I see on YouTube have curly noodles. Mine are straight like spaghettis.
why?
Thxs
pat
- 11 replies