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Post in Food funnies
Today @Kerry Beal and I spent some time in one of our local Asian grocery stores looking at food and kitchen toys. These safety instructions  were on the  packaging for a knife. 
 

 
 We also could not resist a photograph of these although we did resist the purchase of same.
 
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Post in Dinner 2018 (Part 1)
tonkatsu style chicken, rice, and a new smashed cucumber salad recipe that came in a newsletter from my local paper.  Pretty good but I like the recipe I usually use from the New York Times better
 
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Great British Menu Season 13 has started
this is a BBC production.
 
Ive found it outstanding , and it has changed over the years.
 
unfoirtunately , for several years ' presentation ' in my view has gotten a bit out of hand
 
re: props
 
but I wouldn't mind tasting what ever the three chefs make.
 
Ive learned a lot of ' technique ' by watching the chefs work 
 
and i wouldn't mind access to some of their outstanding ingredients.
 
https://en.wikipedia.org/wiki/Great_British_Menu
 
and
 
https://www.bbc.co.uk/programmes/b0071y6r
 
hope some of you can see this fine show.
 
here is a screen-crab , for review purposes :
 

 
the item hanging on the R is some sort of light that revolves , but i doubt you eat it
 
that being said
 
a fine show if you can watch it.
 
here is a screen shot of the kitchen the chef's work in , for review purposes :
 

 
it has all the stuff you might imagine , and chef's in the past have brought their own items , including GreenEggs and very complicated distilling apparati.
 
these are the three chef's for the North east , week one.
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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
croissants 
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Post in Food funnies
Seen today at the Toronto Gift Show - I guess if you were starving and had to eat your purse to survive you would be reassured knowing it was vegan!
 
 

 

 
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Post in Food funnies
No, this isn't photoshopped. I saw this in Walmart today in Costa Rica and I just had to take a picture of it. It struck me funny the moment that I saw it. Nothing like reviewing your own product.
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eG Cook-Off #67: Apples
“Then he would peel apples from Normandy, and cut them into thin, even half-moons, and toss them in a bowl of white wine…beat eggs and cream and nutmeg into a custard, and fill the shallow crust half full. He took the apple slices from the bowl one by one, almost faster than we could see...and laid them in a great, beautiful whorl, from the outside to the center, as perfect as a snail shell. He did it as effortlessly as a spider spins a web.”  MFK Fisher, 1908-1992
                            
Mary Frances Kennedy Fisher was arguably one of the greatest food writers of the 20th century.  A poet and a storyteller, Mary Frances welcomed us into her kitchen through the art of the written word.  She tempted us to step into her world of food, painting a picture in our minds of a simple fruit crafted into a fragrant, sweet, apple tart. 
 
As Fall approaches, I reflect on MFK’s memories of the apple and it serves as the inspiration for another volume in our popular eG Cook-Off series: Apples.  (Click here http://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/ for the complete eG Cook-Off Index).
 
A mere two hours drive from my home, Wenatchee, Washington, is known as the “Apple Capital of the World.”  We’re just now starting to see the early apples in our markets, but the peak season in Washington will run from September into October.  Let’s put on our aprons, practice rolling pastry dough and pairing apples with something decadent like truffles and foie gras.  It’s time for an Apple Cook-Off.
                
Washington Pink Lady Apple-
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Post in What food-related books are you reading? (2016 -)
Andrea Fazzari - "Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes"
 
This book tells the stories of 31 Tokyo "young" chefs, the older is around 45 if memory is right, 30 are Japanese and 1 is French.
Each chef gets a brief description by the author and a brief interview. Some of them give a recipe.
It's a nice read because it's really hard to find infos about what happens in the Japanese restaurant scene. It's much easier for me to find infos about Chile and Peru, which is a bit absurd given the great food culture in Japan. There are a lot of great photos made by the author herself (she started as a photographer).
The drawbacks are that the infos about each chef are really short and concise, we just get a superficial description of their work. The interviews tend to get a bit boring, since they are based on almost the same questions repeated to each chef. It's hard to show your personality when you get asked "what does being Japanese mean to you?" or "which is your favourite word?".
 
 
 
Teo
 

Post in What Are You Preserving, and How Are You Doing It? (2016–)
After 11 days  
 

 
 I am munching on a thin slice and enjoying a glass of wine. I would not be ashamed to put this out on a charcuterie board.  The Szechuan peppercorns are a nice change.  Think I’m going for another slice.  
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Post in Provincetown, The "Outer Cape" and Wellfleet Too
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
 

 
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Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
During the summer I sometimes make a warm potato salad by steaming baby or nugget potatoes, adding green beans for the last 5 or 6 minutes and then immediately mixing those with tomatoes, feta cheese, white or sweet onion and quickly tossing with a bit of olive oil and balsamic vinegar. Usually most or all of the veggies will be from the local farms. It's not hugely original and it could probably be dressed up more, but it's something we really enjoy now and then. If I have fresh basil, I might throw that on top. 
 
Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads. 
 
Composed. 

 
Lightly mixed, with dressing. 

 
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Boat Cookery
I'm new to eGullet but far from new to cooking and certainly have some chops cooking in cramped quarters. When I introduced myself to the eGullet moderators as part of the sign up process they encouraged me to start this thread.
 
I am a yacht delivery skipper and deliver small boats (generally 40' to 80'), mostly offshore. You may have seen my posts on other cooking fora or articles in Sail, Blue Water Sailing, Offshore Navigator. I speak regularly at boat shows and at SSCA, AGLCA, MTOA, and OCC events.
 
If you boat under sail or power the intent of this thread is to give a place to share experiences, ideas, and techniques. Catalina 22 heading out for a weekend and thinking about a meal plan? This is for you. Great Harbor 37 heading down the ICW from Chesapeake Bay and on to the Bahamas? We're here. Hallberg Rassy or Nordhavn planning to cross an ocean? Let's talk. Bring on your stories and questions.
 
For those of you on the US East Coast come see me at Cruisers U (Annapolis Boat Show) or the SSCA Annapolis Gam. I'm speaking on other subjects but there is always time to talk about cooking. If there is enough interest we'll schedule a specific gathering, maybe even a potluck.
 
For those who may not be boaters you are certainly welcome. Some things about cooking afloat require some adjustments. Think in terms of cooking inside a packing crate during an earthquake.
 
Welcome aboard.
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Post in Dinner 2018 (Part 1)
Ordered some Analon Nouvelle Copper nonstick pans to go with my new induction unit. Was a bit disappointed with the height of the sides of the pan at first, but discovered the that the heat spread pretty evenly up the sides. Thinking I will sell my Breville electric wok now. 
 
Made some one pad Thai to test it out. Includes dried shrimp for extra shrimpiness 
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Salty Snacks
I am addicted to salty snacks. I know, I know - I shouldn't eat too much salt. Regardless, I love them.
However, I'm bored with the current selection of supermarket chips, pretzles, etc. I love olives and pickles of all kinds (especially japanese) too but I still crave more variety.
What are your favorite salty snacks? Are there any you make and are willing to share the recipe for?
Cheers.
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Post in Dinner 2018 (Part 1)
I found this beauty in the market this morning and that decided dinner.
 

 
苦瓜肉片 (kǔ guā ròu piàn), bitter melon with pork. The pork was marinated with garlic, ginger, chilli, potato starch, Shaoxing wine and soy sauce, then stir fried with the de-seeded, sliced bitter melon. Sliced scallions and sesame oil to to finish. Served with rice.
 

 
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Post in What Are You Preserving, and How Are You Doing It? (2016–)
Canned  and preserved all day yesterday and I didn't hardly make a dent.  But that's ok .
 
The poblano plants are packed full--they don't get very big, though...maybe because they are too packed lol.  And, O M G they are SO hot.  Anyway, picked a basket full and steam broiled them in the CSO to get the skins off.
 

 
Luckily Little League baseball was on to keep me occupied during the tedious peeling.

Then I got to use my VacMaster
 

 
On to the mountains of okra and jalapeños 
 




 
 
 
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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
Well, after lurking for a while, I thought it only polite to join in. Half the fun is seeing what other people get up to, huh? I'm based in the UK and bake for fun. Here's a few things from the last couple of months. Some of the photography's a bit ropey, so apologies for the ancient iPhone. I usually take a picture of the out- and insides for reference and to look back on wistfully when my faculties inevitably abandon me.
 
Quite by accident, I seem to have bounced around the globe this summer. But let's start with an English classic, Bread & Butter Pudding. Yum.
 

 
 
Pumpkin Espresso Cake...
 

 
 
Galaktoboureko...
 

 
 
Gateau Basque...
 

 
 
Toscakaka...
 

 
 
Cannele...
 

 
 
Chocolate Peanut Butter Tart...
 

 
 
Chocolate Cake...
 

 
 
Sticky Ginger Cake...
 

 
 
Hot Milk Cake with Water Ganache...
 
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Post in What did you buy at the liquor store today? (2016 - )
get ready to Yawn  !
 

 
Im a wine drinker
 
but over the years
 
the LunchLadies have finally corrupted me.  these LL's:
 
https://forums.egullet.org/topic/156882-manitoulin-–-–-change-is-in-the-air/?page=11&tab=comments#comment-2161538
 
Im entering the Twilight Zone.
 
and I going to try a Negroni tonight  this evening   later.
 
of note that's  2.250 liters of Negroni's right there !
 
I did note at TotalWine there was Negroni vermouth :
 
https://www.totalwine.com/wine/dessert-fortified-wine/aperitif/campari-negroni-rtd/p/172205010?s=1701&igrules=true
 
seemed a bit steep   more than the Bombay !
 
reporting later on the Drinks ! thread for the first time !
 

 
 
 
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Figs!
My Spanish teacher brought me a bucket (literally) of fresh figs. These are the white or green type, green with a blush of brownish purple. I still have jam left from the last year when she brought me figs, so I'm looking for other ways to use them. And quickly--they're perfectly ripe. I have recipes for appetizers with blue cheese and a fig-walnut tart, but if anyone has a different way to use them, and ideally a way to preserve them for future use, I'd be quite grateful. She has 5 trees, so there's no shortage if I want more. Frankly I don't know what I'd do with 5 trees loaded with figs, and I don't know how she uses them other than to eat fresh and give the rest to the birds.
 
Thanks for your ideas!
 
Nancy in Pátzcuaro
 
 
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Post in The best English version of Larousse Gastronomique
I have a classic edition dated 1984 that's tattered and the cover and dust jacket are long gone.  But I refer to it often as I love not only the feel of a hard cover book and looking at the photos, but I don't find the same reference in online sources.  For example, a specific classic ingredient or technique.  It was a gift from some folks I worked with many years ago in a business unrelated to food and cooking but they new it was my passion.
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Post in Cooking with Six Seasons by Joshua McFadden
Carta di Musica with Roasted Eggplant Spread, Herbs and Ricotta Salad from Six Seasons p 235.

This uses the crisp Whole Grain Carta di Musica crackers p 46, spread with a thick layer of the Roasted Eggplant Spread p 235 and topped with a "salad" of fresh herbs and scallions and a sprinkle of ricotta salata.
The flavors and textures are great - lots of contrast between the herbs dressed with lemon and olive oil, the creamy eggplant spread and crisp cracker base. I'd find it a little awkward to eat in polite company but it was delicious. <br style="color:#1d2129;font-size:14px;"> Served this with extra carta di musica crackers and eggplant spread, olives and roasted vegetables.<br style="color:#1d2129;font-size:14px;"> The Roasted Eggplant Spread p 235 is very simple and lets the flavor of the eggplant come through without being overwhelmed with garlic or other seasonings. <br style="color:#1d2129;font-size:14px;"> The Whole Grain Carta di Musica crackers p 46 were a bit of work. I baked them on the baking stone in the CSO to avoid heating up the big oven.  
I needed to make them a little smaller to fit the stone (~ 40g dough/cracker vs 53g if I'd followed the recipe) but I think they came out OK. I'm sure this would be good with purchased cracker breads but I liked the whole grain flavors and am glad I tried them. They stay crisp for a while, but do eventually soften under the eggplant spread so I'd recommend leaving a good rim around the outside that will stay crispy.
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Post in Cook-Off 59: Cured, Brined, Smoked and Salted Fish
My fish curing/smoking experience has been limited to dry curing and hot smoking. Always came out ok, but never could nail down the saltiness.
This is the last smoked trout I made two weeks ago. I was in a rush and slit the fish down to the bone to speed things up. Then I decided to debone and butterfly it.
The fish was covered thoroughly in a mixture of:
1/2 c Diamond Crystal kosher salt
1/4 c dark brown sugar
1 tsp black pepper.
It sat in the cure exactly one hour then rinsed, dried with paper towels and went on my smoker, so no drying.
It was smoked for about 1.5 hours. It came out great.
I have tried several cure ratios and curing times, sometimes twice with seemingly same weight and thickness of fish, and yet came out with different results.
Perhaps if I knew what a final (acceptable) salt content in the fish before smoking, I could calculate a brine saturation based on weight and let brine to equilibrium.

Post in What Are You Preserving, and How Are You Doing It? (2016–)
Was a busy canning day yesterday.
 
Tons and tons of cucumbers this year so I made a double batch of sweet dill relish.  My mother-in-law loves this stuff and I've grown to like it too.
 

Then I did 3 pints of pickled jalapenos
 

 
Dried some cherry tomatoes in the oven and then put into oil and into the fridge
 

 
Now I'm getting ready to start a new crock of pickles
 
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Post in The Bread Topic (2016-)
First loaf of bread I've baked in at least six weeks. King Arthur's Harvest Grains bread, except instead of whole wheat flour I use sprouted wheat flour. It didn't rise tremendously
 in either the bowl or in the loaf pan, but when I gave up and popped it in the CSO, I got a tremendous oven spring. Bread setting, 350F, 25 minutes, tented the last 10 with foil.
 
I spritzed the top with oil and added the topping. Should've taken time to do an egg wash. All the seeds are falling off.
 
Probably won't slice until in the morning for toast; crumb shot then. This has become my go-to sandwich bread.
 
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Post in What Do You Make For Dinner When It's A Zillion Degrees Outside?
no AC in Vienna, my contribution to this thread: "vitello tonnato", using veal tongue, store bought. Leftover tuna sauce can be used on tomatoes making tomato tonnato 😉
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