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Post in Dinner 2019
sartoric posted a post in a topic,
Last nights dinner was Hainanese chicken rice. Served with the usual accompaniments, spring onion and ginger oil, plus fiery chilli sauce and a bowl of broth.
Post in L'Ambroisie
cachan posted a post in a topic,
L’Ambroisie is really my favourite gastronomic temple in Paris, for the time being, out of the four I’ve experienced so far. I intend to visit here again.
February 2019
The bar/bass dish is a classic so I had to try it, interesting contrast of the globe artichoke. The ris de veau, how can a chef prepare sweetbread to be delectable, and it was with its sweet sour sauce, as it also was for me in 2018 at Gordon Ramsay RHR. The vacherin was a recent creation, it was a good concoction but I did find it a bit heavy, probably a fruity base would have been better than the cake layer, as at Alain Ducasse at the Dorchester.
February 2019
The bar/bass dish is a classic so I had to try it, interesting contrast of the globe artichoke. The ris de veau, how can a chef prepare sweetbread to be delectable, and it was with its sweet sour sauce, as it also was for me in 2018 at Gordon Ramsay RHR. The vacherin was a recent creation, it was a good concoction but I did find it a bit heavy, probably a fruity base would have been better than the cake layer, as at Alain Ducasse at the Dorchester.
Post in Chicken Parmesan
robirdstx posted a post in a topic,
I brown my panko breaded chicken in a small amount of olive oil, drain on paper towels and then place them on top of the sauce in a baking dish. I top the cutlets with shredded parmesan and mozzarella, then bake in a 400F oven for 15 to 20 minutes or until the cheeses are melted and lightly browned. I love the crust the melted cheese makes.
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 Gardening: (2016– )
haresfur posted a post in a topic,
My curry leaf tree. I have to keep it in the car port during winter. It was a nicer shape until an apprentice dropped his ladder on it when he was servicing my evaporative cooler. Luckily he didn't break any pots or I would have left the kid up there.
Fast-food fries, according to the LA Times
Dave the Cook posted a topic in Ready to Eat,
This is a sort-of fun ranking of the fries available at various fast-food outlets. It would be odd if I agreed with the entire list, but it does have some integrity. I also note that, in general, it aligns with my understanding of what eG members think about fast-food fries: I've read many times that while Five Guys' burgers are on the high range of acceptability, their fries are outstanding; I've also read that In 'n' Out's burgers are great, but the fries kind of suck.
In the course of the article, I did find out a few things, like there's a chain called "Wienerschitzel" that doesn't serve wienerschnitzel. There's a chain called "Jollibee," with a dish called "Chickenjoy." Also, Del Taco serves fries -- and they're pretty good.
In the course of the article, I did find out a few things, like there's a chain called "Wienerschitzel" that doesn't serve wienerschnitzel. There's a chain called "Jollibee," with a dish called "Chickenjoy." Also, Del Taco serves fries -- and they're pretty good.
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- 17 replies
Post in What Are You Cooking Sous Vide Today? (Part 3)
Duvel posted a post in a topic,
Rib eye roast, preseared and 8h @ 131F. Finished for 5 min in a hot convection oven at full blast ...
I was very surprised by the little amount of osmazome produced. It made for a very nice pan sauce with a bit of Philadelphia added. The beef was quite tender; next iteration will see only 6h.
Other than that, I liked it - will make my regular rotation for this cut.
I was very surprised by the little amount of osmazome produced. It made for a very nice pan sauce with a bit of Philadelphia added. The beef was quite tender; next iteration will see only 6h.
Other than that, I liked it - will make my regular rotation for this cut.
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Post in Valentine's Day Dinner
FrogPrincesse posted a post in a topic,
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
Pete Fred posted a post in a topic,
Cannelé. Batter made with egg yolks, moulds coated with beeswax.
The difference between the dark and light ones is just oven position.
Vive la France!
The difference between the dark and light ones is just oven position.
Vive la France!
Post in Dinner 2019
robirdstx posted a post in a topic,
Pork Carnitas Street Tacos, Steamed Zucchini, Yellow Squash and Onion with Avocado, Cilantro and Cojita Cheese
Post in Wine Refrigerator
scubadoo97 posted a post in a topic,
We recent purchased a second GE Monogram wine cooler
our first one is under counter. The new one was left free standing Quiet and holds temp well. Although they look basicly the same the new one doesn’t hold fat bottles as well. There is a small difference in the distance between shelves
our first one is under counter. The new one was left free standing Quiet and holds temp well. Although they look basicly the same the new one doesn’t hold fat bottles as well. There is a small difference in the distance between shelves
Query about freezing bread
TdeV posted a topic in Pastry & Baking,
@Anna N, back on November 8, in 2015, you said " Well, Patrick S, you have inspired me to give the challah a go! The recipe calls for only 1 pound of flour and yet makes two loaves which tells me that for singletons one loaf should be perfect. The other loaf can be frozen. " Post here.
My question isn't about the original topic, rather, I would like to know how bread bakers think (go) about freezing bread.
Do you freeze the bread unbaked? How is the bread wrapped? Presumably, you freeze the bread because you think it will be just as good as the original?
I ask because I really, really love bread. Fresh bread is about as divine as food gets (I M not so H O). I've had a bread machine since the early 90s.
I'm now trying to understand the ins & outs of sourdough, so I'm reading a lot of eGullet posts. 😀
My question isn't about the original topic, rather, I would like to know how bread bakers think (go) about freezing bread.
Do you freeze the bread unbaked? How is the bread wrapped? Presumably, you freeze the bread because you think it will be just as good as the original?
I ask because I really, really love bread. Fresh bread is about as divine as food gets (I M not so H O). I've had a bread machine since the early 90s.
I'm now trying to understand the ins & outs of sourdough, so I'm reading a lot of eGullet posts. 😀
- 12 replies
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
jmacnaughtan posted a post in a topic,
Nice battenburg, @Matthew.Taylor
Another attempt with bergamot - as long as I keep finding them, I'm going to keep using them 😃
Milk chocolate, bergamot and orange cake
Milk chocolate orange crunch
Orange marmalade
Sour bergamot curd
Milk chocolate and bergamot crémeux
Milk chocolate chantilly
Kumquat
Milk chocolate and bergamot work well together - try it! The crémeux is just a curd, in which the butter is replaced by chocolate.
I've stumbled upon an excellent milk chocolate chantilly, as well. 1 part milk chocolate, 3 parts cream, 1% gelatin, leave to set overnight before whipping in a stand mixer. It's like an extremely light buttercream, with much less sweetness. I'll be using that again
Another attempt with bergamot - as long as I keep finding them, I'm going to keep using them 😃
Milk chocolate, bergamot and orange cake
Milk chocolate orange crunch
Orange marmalade
Sour bergamot curd
Milk chocolate and bergamot crémeux
Milk chocolate chantilly
Kumquat
Milk chocolate and bergamot work well together - try it! The crémeux is just a curd, in which the butter is replaced by chocolate.
I've stumbled upon an excellent milk chocolate chantilly, as well. 1 part milk chocolate, 3 parts cream, 1% gelatin, leave to set overnight before whipping in a stand mixer. It's like an extremely light buttercream, with much less sweetness. I'll be using that again
Post in A short travelblog: Spending CNY in Kyoto
Duvel posted a post in a topic,
In the past years living in Hong Kong I have developed a serious affection for Japanese whiskies. When a good friend reminded me that Suntory’s Yamazaki distillery is located just between Kyoto and Osaka, I just had to go there to visit. Unfortunately, the guided tours were booked out three months in advance. Nevertheless, I kept checking everyday for cancellations and just on our day of arrival I got one single spot on the 10.30h tour on Saturday …
Post in A short travelblog: Spending CNY in Kyoto
Duvel posted a post in a topic,
Despite the cold temperatures we decided to rent a bicycle for the day. One of the fondest memories of our time living in Kyoto was taking the bikes out on a Sunday and just discovering all the quiet streets in the city, where you could always find a hidden shrine or an traditional house that never made its way into the guide books.
Around Gion we stopped to rest a bit (did I share it was cold – at least for a Hong Kong resident ?) to watch the street life and people dressing up as Meikos. Despite the arranged motif I always enjoy seeing the girls in the bright kimonos, moving slowly down the street next to the canal.
We moved up to Heian Jingu, the former seat of the emperor ...
and cycled further to visit the main campus of Kyoto University.
As part of the “nostalgia” tour we decided to have lunch at the central cafeteria, under one of the engineering buildings. The cafeteria is not subsidized, so anyone can eat there. Priced remain moderate, and the food quality is acceptable.
We had ...
Tonjiro (and Miso soups as well)
Buta shogayaki (Pork with ginger)
Grilled mackerel
Kinpira gobo (burdock & carrot) with lotus root.
Nasu renkon (cold aubergine with radish and tsuyu)
Karaage - my favourite ...
It found the approval from the little one as well ...
And not pictured: cold spinach with onsen tamago, spring rolls ... all in all for 1200 yen (about 11 USD). Certainly student friendly
Around Gion we stopped to rest a bit (did I share it was cold – at least for a Hong Kong resident ?) to watch the street life and people dressing up as Meikos. Despite the arranged motif I always enjoy seeing the girls in the bright kimonos, moving slowly down the street next to the canal.
We moved up to Heian Jingu, the former seat of the emperor ...
and cycled further to visit the main campus of Kyoto University.
As part of the “nostalgia” tour we decided to have lunch at the central cafeteria, under one of the engineering buildings. The cafeteria is not subsidized, so anyone can eat there. Priced remain moderate, and the food quality is acceptable.
We had ...
Tonjiro (and Miso soups as well)
Buta shogayaki (Pork with ginger)
Grilled mackerel
Kinpira gobo (burdock & carrot) with lotus root.
Nasu renkon (cold aubergine with radish and tsuyu)
Karaage - my favourite ...
It found the approval from the little one as well ...
And not pictured: cold spinach with onsen tamago, spring rolls ... all in all for 1200 yen (about 11 USD). Certainly student friendly
A short travelblog: Spending CNY in Kyoto
Duvel posted a topic in Food Traditions & Culture,
Prologue:
Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
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- 40 replies
Post in Dinner 2019
Duvel posted a post in a topic,
Xin nen kuai le !
A bit late, but at least on the third day of the lunar new year we had our CNY dinner ... hot pot !
A bit late, but at least on the third day of the lunar new year we had our CNY dinner ... hot pot !
Post in Instant Pot. Multi-function cooker (Part 5)
FrogPrincesse posted a post in a topic,
Daube de joues de bœuf aux carottes et coquillettes (beef cheek stew with carottes and elbow pasta)
I adapted Yves Camdeborde’s recipe to the pressure cooker - 1 hour on high, natural release. It was incredible! The meat was extremely tender and the sauce as rich and satisfying as I remembered from having the dish at the Comptoir in Paris.
I got the meat from my favorite butcher shop, Siesel’s.
Going into the pressure cooker
After 1 hour
Plated (I added some parsley for color)
I adapted Yves Camdeborde’s recipe to the pressure cooker - 1 hour on high, natural release. It was incredible! The meat was extremely tender and the sauce as rich and satisfying as I remembered from having the dish at the Comptoir in Paris.
I got the meat from my favorite butcher shop, Siesel’s.
Going into the pressure cooker
After 1 hour
Plated (I added some parsley for color)
Post in Chinese Vegetables Illustrated
liuzhou posted a post in a topic,
Baby Bok Choy is actually a misnomer as it implies that if left alone it will grow up into a regular cabbage. It won't. In Chinese it is 小白菜 (Mand: xiǎo bái cài; Cant: siu2 baak6 coi3) , which is literally 'small bok choy'. It, like the Shanghai bok choy, is cultivar of Brassica rapa subsp. chinensis.
This is one of my favourite brassicas . It can been cooked or eaten raw in salads.
Also, may I mention here, that vegetables are almost never steamed in China - they are stir fried, preferably in lard (ie fat).
This is one of my favourite brassicas . It can been cooked or eaten raw in salads.
Also, may I mention here, that vegetables are almost never steamed in China - they are stir fried, preferably in lard (ie fat).
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
Rajala posted a post in a topic,
I made a pistachio ball!
Post in Dinner 2019
liamsaunt posted a post in a topic,
Crabcakes from the Waters cookbook (could have used more binder but the flavor was excellent) with oven fries. There was a salad also but you'll have to trust me on that 🙂
Niece won't eat crab because her brother has a crustacean allergy so I made her a cheese soufflé
Niece won't eat crab because her brother has a crustacean allergy so I made her a cheese soufflé
Post in The Soup Topic (2013–)
blue_dolphin posted a post in a topic,
Winter Squash Soup with Lemongrass and Coconut Milk from Vegetarian Cooking for Everyone. Interesting and enjoyable flavor profile for a puréed vegetable soup.
It's topped with cilantro, parsley, basil and diced jalapeño.
This soup uses the Stock for Curried Dishes with the addition of the squash skin and seeds, galangal or ginger and herb trimmings. Since the stock for curried dishes is itself a variation on the Basic Vegetable Stock, this seemed like a lot of variations but it paid off with a rich, complex flavor.
It's topped with cilantro, parsley, basil and diced jalapeño.
This soup uses the Stock for Curried Dishes with the addition of the squash skin and seeds, galangal or ginger and herb trimmings. Since the stock for curried dishes is itself a variation on the Basic Vegetable Stock, this seemed like a lot of variations but it paid off with a rich, complex flavor.
Post in Spraying Chocolate: Equipment, Materials, and Techniques
patris posted a post in a topic,
Wow, I totally can't stop looking at that. It's so... surgical.
And are those sausages on the table, or some sort of confection?
And are those sausages on the table, or some sort of confection?
Post in Dinner 2019
liamsaunt posted a post in a topic,
portobello mushroom, roasted pepper, and fontina panino