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New house, new kitchen
kayb posted a topic in Kitchen Consumer,
Well, it seems I am about to buy a new house and move across town. The kitchen is what sold me on our choice. Here are a few pictures:
I expect the small table will go when the current occupants move, so I'll be looking to get a small island for the center. But a big goal will be for all the stuff that lives on top of my counters now to find a new home in a cabinet somewhere.
I expect the small table will go when the current occupants move, so I'll be looking to get a small island for the center. But a big goal will be for all the stuff that lives on top of my counters now to find a new home in a cabinet somewhere.
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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 Dinner 2019
Ann_T posted a post in a topic,
@btbyrd, great photo.
We ate big this morning so I made soup for dinner.
French Onion soup.
We ate big this morning so I made soup for dinner.
French Onion soup.
Press Pot/French Press Coffee
formerly grueldelux posted a topic in Coffee & Tea,
re:brewing coffee in a press. A few years ago I saw someone from Peet's Coffee (perhaps the founder/president) on Martha Stewart and his directions were to pour a small amount of water over the grounds, stir, let sit for a minute while the grounds "bloom", stir again, then pour in the remainder of the water. I've been following this method ever since and wondered if anyone had any thoughts on it. Do you think the extra step is needed? I actually can't tell any bloomin difference in the taste but I'm bloomin well not going to change my coffee ritual now.
(pardon me if this topic has been done to death before; I used the new search engine and didn't come up with anything for blooming coffee)
Forget the Martha reference,
it's right here.
Now that I read the Peet's site, I see the stirring takes place after the remaining water is added.
(pardon me if this topic has been done to death before; I used the new search engine and didn't come up with anything for blooming coffee)
Forget the Martha reference,
it's right here.
Now that I read the Peet's site, I see the stirring takes place after the remaining water is added.
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Post in Tasting Japan
sartoric posted a post in a topic,
Breakfast at our Ryokan onsen was almost as special as dinner.
There’s a flame under this beef.
Onwards through beautifully coloured countryside to Kyoto.
And these little treats, an egg batter filled with shrimp and fried in kinda mini muffin pans. Served with soup and Mitsuba.
A modern day isakaya, four tables with room for say 24 at a pinch. Note the coat hangers for your jacket.
Happy owner who made us very welcome
Some gratuitous supermarket shots, round the corner and open 24 hours.
There’s a flame under this beef.
Onwards through beautifully coloured countryside to Kyoto.
And these little treats, an egg batter filled with shrimp and fried in kinda mini muffin pans. Served with soup and Mitsuba.
A modern day isakaya, four tables with room for say 24 at a pinch. Note the coat hangers for your jacket.
Happy owner who made us very welcome
Some gratuitous supermarket shots, round the corner and open 24 hours.
Post in eG Cook-Off #82: Salmon
BonVivant posted a post in a topic,
I like salmon and eat it every week. Often cure a piece for weekend lunches. Have made salmon almost every which way, too. But not this...
Ate it on train journeys in Japan. Couldn't stop after just 1. Saved 1 last bundle to take home and made it last and last. Hope to visit Hakodate again so I can get more, and ship it home. I also bought many bags of dried squid. It tasted better than Chinese or Taiwanese versions. My jaws hurt so nice for days.
I bought the entire display! (Many stalls have free samples, you can always try a small piece before deciding to buy)
Besides home-cured salmon I also like it hot smoked (I use an old wok).
I cry again
I swear again
I drink again
I smoke again
Ate it on train journeys in Japan. Couldn't stop after just 1. Saved 1 last bundle to take home and made it last and last. Hope to visit Hakodate again so I can get more, and ship it home. I also bought many bags of dried squid. It tasted better than Chinese or Taiwanese versions. My jaws hurt so nice for days.
I bought the entire display! (Many stalls have free samples, you can always try a small piece before deciding to buy)
Besides home-cured salmon I also like it hot smoked (I use an old wok).
I cry again
I swear again
I drink again
I smoke again
Jamie Oliver Restaurant Chain Collapses
FauxPas posted a topic in Restaurant Life,
Several stories on this today.
Jamie Oliver restaurant chain collapse costs 1,000 jobs
Jamie Oliver restaurant chain collapse costs 1,000 jobs
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Post in Dinner 2019
Ann_T posted a post in a topic,
@JoNorvelleWalker, we worked that out 46 years ago. He is just happy to have a salad whenever I want to make him one.
Tonight's dinner.
I asked Moe earlier today what he would like for dinner and the answer was Chicken Piccata.
So that is what we had. With a side of pasta Aglio E Olio.
I always make it with green peppercorns because I don't like capers.
Tonight's dinner.
I asked Moe earlier today what he would like for dinner and the answer was Chicken Piccata.
So that is what we had. With a side of pasta Aglio E Olio.
I always make it with green peppercorns because I don't like capers.
Post in What food-related books are you reading? (2016 -)
rotuts posted a post in a topic,
@Owtahear
an exceptional book
if you enjoy cooking
some here have an alleges to FR
no matter
friends gave this book for Christmas
and Im sure it was written for me..
hope there is a similar book for Spain , and one for Italy
Id suggest some very old books
i have the both in Hardback , w black and white pics :
Waverly Root
a corespondent , for some time on the Paris edition , in English Tribune or so
https://www.amazon.com/Food-France-Waverley-Root/dp/0679738975
and
https://www.amazon.com/Food-Italy-Waverley-Root/dp/0679738967/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=RYVHBF46XMMZ2ZN6REAG\
bit dated , indeed
but the food of these fine places
and some fine history of the Food
look for them in your library ,
but they are a bit old.
if your read them now
you are not going to find the Best Places to eat
three underlines for the town /city
but a remarkable understanding of the Food Philosophy
for each Nation
allergic ot not.
an exceptional book
if you enjoy cooking
some here have an alleges to FR
no matter
friends gave this book for Christmas
and Im sure it was written for me..
hope there is a similar book for Spain , and one for Italy
Id suggest some very old books
i have the both in Hardback , w black and white pics :
Waverly Root
a corespondent , for some time on the Paris edition , in English Tribune or so
https://www.amazon.com/Food-France-Waverley-Root/dp/0679738975
and
https://www.amazon.com/Food-Italy-Waverley-Root/dp/0679738967/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=RYVHBF46XMMZ2ZN6REAG\
bit dated , indeed
but the food of these fine places
and some fine history of the Food
look for them in your library ,
but they are a bit old.
if your read them now
you are not going to find the Best Places to eat
three underlines for the town /city
but a remarkable understanding of the Food Philosophy
for each Nation
allergic ot not.
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
LePetitPrince posted a post in a topic,
Strawberry pie. (Almond shortbread, almond/marzipan filling, thin chocolate layer, marzipan ring, vanilla custard, fresh strawberries, applegel and chopped pistacios).
Post in Confections! What did we make? (2017 – )
Chocoguyin Pemby posted a post in a topic,
Made a batch of chocolates for Mothers Day and tried some new to me flavours - Gold is Earl Grey Tea, Bolt is raspberry, bluey is pistachio, Heart is baileys and Green is white chocolate mango. made over 500 and they are all gone - time to buy some more chocolate!! I tried using a Russian piping tip with some success on the green one - I think the air pressure was to high using my HVLP spray gun. Next time I will try my other airbrush and compressor.
Post in Dinner 2019
Ann_T posted a post in a topic,
Caprese Salad one night with homemade bread.
Last night's burger with potato chips. Too lazy to make fries.
Last night's burger with potato chips. Too lazy to make fries.
Post in Pierre Gagnaire Defends French Cuisine
Bu Pun Su posted a post in a topic,
In fewer than 2 years, I already made a return to this beloved restaurant. What “new things” can be said about my experience? I’m likely to repeat some of my past writings but hopefully, they it be minimal. My last meal at Gagnaire Balzac was exceptional in which the master Pierre Gagnaire (PG) himself was leading the kitchen.
How Restaurants Got So Loud
Alex posted a topic in Restaurant Life,
This is a pet peeve of mine.
From The Atlantic
From The Atlantic
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TDG: The Immortal Butcher of St. Nizier
jhlurie posted a topic in Food Traditions & Culture,
+ + +
The Immortal Butcher of St. Nizier
by Lucy Vanel
Thursday, May 20, 2004
"DON'T JUST shoot at things, or landscapes, because people are what make photographs interesting," my mother once said when we were on a road trip to Alabama. I was pressing the lens up against the car window and taking pictures of the landscape streaking by alongside the highway with my Brownie camera.
Not long ago, I was rooting through an antique bookshop near Ampère Victor Hugo, and I ran across a series of photographs from the year 1930 in Lyon. Having lived here for a couple of years at the time, I knew the scenes, the churches, the landscapes. The great thing about them is that even though they are consecrated to monuments or famous landscapes, the photos inevitably contain all kinds of interesting people of the period in them. They are interesting souvenirs of not only the city, but of the culture. I immediately bought six of them for seven bucks apiece, and framed them.
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Post in Gardening: (2016– )
Okanagancook posted a post in a topic,
My radishes are ready.
I found a Madhur Jaffery recipe in A Taste of India for curried radish to go with dinner last night.
Basically one chops the leaves and body; sauté with a little salt, ground pepper, cumin, coriander crushed garlic, shredded ginger and turmeric until the radish is cooked. Very fresh tasting.
I found a Madhur Jaffery recipe in A Taste of India for curried radish to go with dinner last night.
Basically one chops the leaves and body; sauté with a little salt, ground pepper, cumin, coriander crushed garlic, shredded ginger and turmeric until the radish is cooked. Very fresh tasting.
Post in Confessions of a Novelty Confection Fiend
lemniscate posted a post in a topic,
Went to World Market.....for pickles. Came out with Munz white chocolate praline and a Bounty bar (hey, they were on sale!). Both are now gone (but shared).
Instant Pot. Multi-function cooker (Part 5)
Okanagancook posted a topic in Kitchen Consumer,
Host's note: this topic is continued from Instant Pot. Multi-function cooker (Part 4).
I have a question. I am cooking for a large group who are attending our second fund raising dinner for our Syrian refugee family who need a car. My plan is to cook the plain rice pasta style then toss in a little butter and refrigerate for a day. On the day of the dinner the rice will go in two instapots on the warm setting to heat up. How long do you think it will take to reheat a full instapot of rice? Thanking you in advance.
I have a question. I am cooking for a large group who are attending our second fund raising dinner for our Syrian refugee family who need a car. My plan is to cook the plain rice pasta style then toss in a little butter and refrigerate for a day. On the day of the dinner the rice will go in two instapots on the warm setting to heat up. How long do you think it will take to reheat a full instapot of rice? Thanking you in advance.
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Post in The Tiki Drink Discussion Topic (part 2)
FrogPrincesse posted a post in a topic,
You have to make it happen some day so you can try my drinks!!! As for the False Idol drinks, I tried a few but more studying seems required...
Here is an everything but the kitchen sink drink. These are fun when you happen to have all the ingredients!
Voodoo Grog (Trader Vic via Total Tiki) with Clement VSOP rhum agricole, Plantation 5 Stars Barbados rum, lime & white grapefruit, honey, St Elizabeth allspice dram (+cinnamon syrup as I ran short), BG Reynolds passion fruit syrup, egg white, grated nutmeg. This all goes in a blender with crushed ice.
This is very pleasant but the aged agricole is somewhat buried in there, which is a bit of a shame. The Clement VSOP, which is one of the more reasonably-priced aged agricoles out there, is on the mellow side, which is probably part of the "problem".
Here is an everything but the kitchen sink drink. These are fun when you happen to have all the ingredients!
Voodoo Grog (Trader Vic via Total Tiki) with Clement VSOP rhum agricole, Plantation 5 Stars Barbados rum, lime & white grapefruit, honey, St Elizabeth allspice dram (+cinnamon syrup as I ran short), BG Reynolds passion fruit syrup, egg white, grated nutmeg. This all goes in a blender with crushed ice.
This is very pleasant but the aged agricole is somewhat buried in there, which is a bit of a shame. The Clement VSOP, which is one of the more reasonably-priced aged agricoles out there, is on the mellow side, which is probably part of the "problem".
Cooking on a Big Green Egg
Kerry Beal posted a topic in Cooking,
I'm now the proud owner of a large BGE as well as the mini that I bought in the summer. My large arrived at my home the day before I was to leave for 2 weeks working up north and it only made it as far as the garage. It still has to make it around to the back yard where it is going to live - but that is going to require some serious planning and slugging to get it there.
Meanwhile I have my mini to play with while I'm up here in Little Current. Somewhat limiting in terms of what you can cook on it given the size - but that just adds fun to the challenge.
Today I roasted a red pepper for a cooking project we have planned for later in the week and I cooked a smaller spatchcocked chicken (couldn't buy the nice big capons we saw in the store). I rubbed it with olive oil and Dizzy Pig Raging River rub (a sample I had acquired when I purchased my large BGE).
So anyone else want to show off what they are making on their BGE?
Meanwhile I have my mini to play with while I'm up here in Little Current. Somewhat limiting in terms of what you can cook on it given the size - but that just adds fun to the challenge.
Today I roasted a red pepper for a cooking project we have planned for later in the week and I cooked a smaller spatchcocked chicken (couldn't buy the nice big capons we saw in the store). I rubbed it with olive oil and Dizzy Pig Raging River rub (a sample I had acquired when I purchased my large BGE).
So anyone else want to show off what they are making on their BGE?
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Post in Time in Oaxaca
JTravel posted a post in a topic,
A few market pictures while I organization some new stuff.
Breakfast at a new to us courtyard...white and pleasant. Literally $2. With that cute mug of chocolate and a good roll for dipping.
Choice of plates, ours were good.
yayi's cafeteria on Garcia Vigil.
Breakfast at a new to us courtyard...white and pleasant. Literally $2. With that cute mug of chocolate and a good roll for dipping.
Choice of plates, ours were good.
yayi's cafeteria on Garcia Vigil.
Post in Breakfast 2019
Kim Shook posted a post in a topic,
Breakfast on Good Friday was my MIL's Hot Cross Buns:
She makes dozens of them every year and freezes them to distribute to family and friends. I think they are a Betty Crocker Cookbook recipe, but she's been making them for at least 45 years, so I'm not positive. They are delicious and freeze extremely well. We usually unearth a final bag in July and enjoy them then. I remember one time when my English stepdad @Ted Fairhead was alive, he was reminiscing about Hot Cross Buns that his mum made. It was NOT Easter time or even spring, but she made them for him all the same. It was when he was in treatment for cancer and didn't have much of an appetite, but he loved them and finished the batch in just a few days.
This morning was more buns, a stale croissant (I'm making a breakfast casserole for dinner tonight and had one left over) and what will go into as many meals as possible in the next week:
That's 18 hard boiled (well, actually steamed, but hard steamed sounds weird) eggs to use up! Breakfast:
She makes dozens of them every year and freezes them to distribute to family and friends. I think they are a Betty Crocker Cookbook recipe, but she's been making them for at least 45 years, so I'm not positive. They are delicious and freeze extremely well. We usually unearth a final bag in July and enjoy them then. I remember one time when my English stepdad @Ted Fairhead was alive, he was reminiscing about Hot Cross Buns that his mum made. It was NOT Easter time or even spring, but she made them for him all the same. It was when he was in treatment for cancer and didn't have much of an appetite, but he loved them and finished the batch in just a few days.
This morning was more buns, a stale croissant (I'm making a breakfast casserole for dinner tonight and had one left over) and what will go into as many meals as possible in the next week:
That's 18 hard boiled (well, actually steamed, but hard steamed sounds weird) eggs to use up! Breakfast:
Street Food - Netflix
BeeZee posted a topic in Food Media & Arts,
There is a new series on Netflix all about street food and the vendors who bring it to the masses. I saw one episode so far on a Thai woman who earned a Michelin star for her food, it is humble beginnings and pure necessity that drive a lot of these people to this vocation. What was striking when you look at this woman of advanced age (I don't recall if they said her age or I just missed it) you can see the strength in her arms from tossing a steel wok all day, every day, and the burn marks that are no doubt the occupational hazard. She wore some crazy goggles while she cooked (looked like motorcycle goggles) to protect her eyes. A real badass, she cooked what she wanted to eat and knew people would want to buy it.
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Post in Potato Chip Flavors
BonVivant posted a post in a topic,
New to me.
In Budapest. Washed down with Hungarian craft beer.
In Tokaj. It can be a lot more "piquant". A bit too mild for my taste. Dry Tokaj wine with crisps when in Tokaj!
In Budapest. Washed down with Hungarian craft beer.
In Tokaj. It can be a lot more "piquant". A bit too mild for my taste. Dry Tokaj wine with crisps when in Tokaj!
Post in Chinese Vegetables Illustrated
liuzhou posted a post in a topic,
I've been aware of this vegetable for several years , but until today never saw it in markets or supermarkets. In Mandarin it is 扣子菜 (kòu zi cài) which roughly translates as 'buckle vegetable', but the only reference on Google to 'buckle vegetable' is something I posted, so...
I've never been able to find any Latin or alternative English name.
This picture is from an up-scale dinner in 2012, when I was served it in this soup with century eggs and garlic. I remember enjoying it a lot.
Some searching of Mr Google's Chinese alternatives suggest it is in the same Solanum genus as tomatoes, eggplants and potatoes etc, but nothing conclusive.
Buckle up and don't buckle under.
I've never been able to find any Latin or alternative English name.
This picture is from an up-scale dinner in 2012, when I was served it in this soup with century eggs and garlic. I remember enjoying it a lot.
Some searching of Mr Google's Chinese alternatives suggest it is in the same Solanum genus as tomatoes, eggplants and potatoes etc, but nothing conclusive.
Buckle up and don't buckle under.