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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain posted a post in a topic,
Glazed strawberries with pepper. Cream of almonds and bitter almonds. Ricotta with vanilla and honey. Crispy crumble with aniseed. Mint.
Post in Tales of Spatchcocking
rotuts posted a post in a topic,
if you are having trouble , you've for crappy shears
this one is The One :
my unit :
its razor sharp and not expensive. It has very good leverage . I wash it by holding one handle while its open and use a kitchen brush and soap
then pat and air dry open in a safe place.
you have the respect its sharpness , but once you do there is nothing like it
this is not the IKEA one to get for cutting chicken :
hover its great for all around kitchen cutting.
I think the above is < 4 USD. I have these all over the house I can reach for one of these when ever I want !
when you are using the HeavyDuty one , top picks , on a chicken back , or anything else
Make Sure you know where all of your finger tips are.
Post in Breakfast! 2018
Paul Bacino posted a post in a topic,
1/3 C Cooked leeks
1/3 C Cooked Chanterelles –cooked in butter/evoo/garlic/white wine/salt/pepper
1/3 C Imported Fontanella –grated
1/3 C Black Italian Kale- sliced thin
1t Italian seasoning
1t white pepper
Dash of salt
8 eggs –beaten
¼ Heavy Crème
Mix all together pour in a buttered glass pie pan, cook 325 convection for 25 mins, shut oven and continue to bake 8 mins. Cool and slice. Add Franks Hot sauce
Post in Coffee Ice Cream
weinoo posted a post in a topic,
Or a coffee liqueur?
With all due respect, you understand, all these steps necessary in preparing what must be delicious coffee ice cream (my fave) wold send me rushing to the nearest ice cream shoppe for a pint of their's! Or Il Lab...
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain posted a post in a topic,
Post in eG Foodblog: Smokeydoke - Seven Days and Seven Nights in Fabulous Las Vegas
Smokeydoke posted a post in a topic,
You eat ssam by tearing a piece of lettuce, then adding a perilla leaf. Next you slather some dangjang or chochujang (traditional korean pastes) and layer with rice and your choice of meat. Lastly you put the whole thing in your mouth like a taco.
Post in Food Funnies
liuzhou posted a post in a topic,
Definitely winner of the "Useless Information" Oscar 2018. I'm in China! Everything is eaten with rice! Even rice is eaten with rice!
Then I noticed this.
Got to be better than tasteless vegetables.
Neither of them take your fancy? Try this.
I checked out the ingredients list on the back of each pack. They are identical. Yet the one for Tasty Vegetable is a smidgeon less expensive. It takes less ink to write "Tasty vegetable", I suppose.
No, I didn't buy any of them.
Post in Dinner 2018
Ann_T posted a post in a topic,
Platter for two. Lobster with Ginger, Garlic and Black Bean sauce.
I still had four lobster tails in the freezer from New Years.
Post in eG Cook-Off 76: Consider the Schnitzel
blue_dolphin posted a post in a topic,
I served the pork with the Apple Mustard and Charred Cabbage Apple Slaw from Deep Run Roots. The Apple Mustard is a kicked up apple butter and I highly recommend it. The charred cabbage slaw has an interesting mix of flavors and textures but I'm not sure I'd make it again - certainly not for a crowd as it's a bit of a nuisance to char all that cabbage and it doesn't look all that attractive.
Post in Mail-Order Virginia Country Hams
kayb posted a post in a topic,
Be advised: It will be VERY salty. It should either be cooked in water, or soaked for a little while before frying. I'm of the soak first, then fry school. I think @Shelby has had success cooking hers in the Instant Pot.
Post in eG Foodblog: Smokeydoke - Seven Days and Seven Nights in Fabulous Las Vegas
Smokeydoke posted a post in a topic,
My blog will be different than most, as I won't log everything I eat during the day, that'll bore you to pieces. Rather, I'll report on culinary goldmine that I live in and report of food I've eaten in the past week or so. I also enjoy making cocktails.
This is a picture of a flat white I had at Sambalatte a few days ago. Please ignore the questionable foam art. Is it soft serve ice cream? Is it a pile of poop? I don't know what she was going for?
And here's some almond croissants I had Jean-Philippe Patisserie at the Bellagio. Imho, they are the best almond croissants in the world.
Post in Refrigerator Magnets
Anna N posted a post in a topic,
Post in eG Cook-Off 76: Consider the Schnitzel
Smokeydoke posted a post in a topic,
Guaranteed to keep fried food crispy for 3 hours and 47 mins. So, if it's only crisp for 3 hours and 45 mins, do I get my money back?
My schnitzel recipe is basic and straight-forward, except for the Evercrisp, which added another dimension of deliciousness. It's cheap pork loin, that's been pounded thin, then dusted with spiced flour, dunked in egg wash, and coated in panko and Evercrisp. If you want the detailed recipe, you can find it here.
My only tip is to make sure the oil is 350F, but I have a feeling I'm telling everyone what they already know. Too cold oil will make the schnitzel soggy. Too hot oil will make the schnitzel burn. I use a candy thermometer attached to my dutch oven, it works like a charm. And I fry with Wesson oil.
I served it with Cauliflower-Broccoli Rice.
Post in Pistachio paste
lebowits posted a post in a topic,
The only down side is the cost of high quality pistachio paste. From what I can tell, the majority of the products available are a combination of almond and pistachio, not pure pistachio. To me, the difference in flavor is worth the price.
Post in eG Cook-Off 76: Consider the Schnitzel
David Ross posted a post in a topic,
The katsu sauce was a blend of Worcestershire, ketchup, soy sauce, and I added mirin, sugar and oyster sauce. I think it was too heavy on the Worcestershire, so next time I'll bring that down and probably boost the oyster sauce.
1/2 cup Worcestershire sauce
1/4 cup ketchup
2 tbsp. soy sauce
white pepper
1 tbsp. Mirin
1 tbsp. sugar
2 tsp. oyster sauce
Then for the salad I did sliced cucumbers and carrots that I shredded with one of the gadgets I've acquired over the years at Asian markets. The salad under the chicken katsu acted liked a rack to keep the fried katsu off the bottom of the plate and from getting soggy. I dressed the lettuce with some orange juice, rice vinegar and sprinkled in a few sesamed seeds and green onions. Mighty delicious this one.
Post in eG Cook-Off 76: Consider the Schnitzel
menuinprogress posted a post in a topic,
"Mexi-Schnitzel"
This dish is no doubt blasphemy in serious schnitzel circles, but we've been making it for years and really enjoy it. Pork as the protein, with a breading of panko with cumin, powdered chile, and Mexican oregano. Lime squeezed over instead of lemon, and served with pico de gallo and black beans.
Post in Cooking on a Big Green Egg
curls posted a post in a topic,
The menu:
chili with brisket cubes, tomatoes, and beans mac & cheese smoked brisket (cooked in a drum smoker using the extra brisket from the chili) stuffed baked potatoes pineapple upside down cakes
The bacon for the stuffed baked potatoes was cooked on upside down grill grates. Unsurprisingly, each recipe included at least one Dizzy Pig seasoning blend.
Post in Instant Pot. Multi-function cooker (Part 5)
ElsieD posted a post in a topic,
Post in Camping, Princess Style
Smithy posted a post in a topic,
We finally found weather nice enough to make cooking outside pleasant, and set up the camp stove for the event. Way back in Alabama, an excellent grocery store meat clerk convinced us that - despite our small shopping list and still-full refrigerator - we needed to check out some of the local products. We had come away with 2 types of sausage, both made within 50 miles of our location, and a bottle of "Southern Seasoning" that she assured us carried the flavor of true Alabama-style barbecue.
I can't say we've been excited about the seasoning blend, but the sausage has been good. The DeRamus sausage is long gone. Now we opened the Conecuh to make hash out on the camp stove. There isn't anything elegant about this meal, but it's good camping comfort food.
By the light of the lantern we sipped our beer, enjoyed the clear skies, and gave the pan contents an occasional turn:
Those of you who followed along last year may remember that DH never thought the potatoes crisp enough; the eGullet consensus here seemed to be that the pan was too crowded to get proper crisping. We've had a running disagreement since then about how many potatoes and onions to cook for two people: he wants the pan filled to capacity, to maximize leftovers; I want enough space to be able to spread and turn the contents. I won this time.
He complained that there wasn't enough, but the texture was just right.
Post in Cook-Off 60: Banh Mi
HungryC posted a post in a topic,
I usually go for the #1 Dac Biet (house special), which is overflowing with housemade rolled ham, pate, and other porky goodness.
I have tried, many times, with NO success, to make a BM roll as light & airy as what I can purchase at many Viet bakeries in SE Louisiana. I think that the feathery light rolls have some dough conditioners and require a steam-injected oven to get the "right" texture. I can attest that rice flour does nothing for the texture.
When making 'em at home, I usually fill with ga nuong (grilled boneless chix thighs), and I use Andrea Nguyen's recipe (lime juice, fish sauce, a little sugar, black pepper, and oil). Or, I buy red-cooked boneless pork from the asian supermarket & use it (pictured below).
Post in Fish and Chips with Simon
naguere posted a post in a topic,
Whitby is a wonderful place to visit just on its merits, on the sea and locally caught fish.
http://www.magpiecafe.co.uk
The Magpie Cafe is where I would head for.
Post in eG Cook-Off 76: Consider the Schnitzel
Shelby posted a post in a topic,
Venison loin (backstrap)
Soaked in a mixture of one beaten egg and buttermilk for about 30 mins or so
I throw flour, Lawry's salt, garlic and a lot of black pepper in a large ziplock and use that to coat the steaks and make gravy.
I got a little excited over the gravy and took too many pictures.
Chicken skin from a breast I used the night before for dinner
All crisped up--I like my gravy to have some of this in there...
Flour added
Then a lot of milk
Stir stir stir
More salt, pepper and garlic
The best dang cream gravy
Mashed taters
Dredge the steaks in the flour mixture and fry 'em up
Ronnie's plate-he likes gravy on his steak
I prefer it on the taters and then I dip a piece of steak in once in a while
Post in eG Cook-Off 76: Consider the Schnitzel
David Ross posted a post in a topic,
I was planning on doing a comparison between using panko or fresh breadcrumbs. I've never used fresh breadcrumbs when making a fried cutlet, but I always use fresh breadcrumbs when making the annual pear brown betty. Nothing beats those fresh buttered bread crumbs on top of a pear betty and baked to golden brown. But I usually only use basic supermarket white bread with the crusts cut off then pulse them into crumbs in the food processor.
I'm not much of a bread baker, but the day before I made a decent no-knead artisanal loaf baked in a hot Dutch oven. I do those fairly well. So I cut off the crusts and pulsed them into coarse crumbs. Because of my tepid baking skills the bread was fairly dense, not light and all fluffy like supermarket white bread. But that worked to my advantage in the end.
Seasoned the pork cutlets with salt and pepper, then a good dredge in flour, a dip in egg and a patted down blanket of the fresh bread crumbs. Then into canola oil at 350 heated in the old standard electric skillet.
I fried the schnitzel for about 3 minutes per side, and gently shaking the skillet to push some of the oil over the top. I turned it about 4 times. Then using a slotted spatula lifted out of the oil to drain a bit and immediately on the dish with a sprig of flat parsley and an ode to continental dining-a slice of lemon dipped in paprika. (An unintended benefit was the paprika lemon juice that I squeezed over the schnitzel).
Then a very simple cucumber salad out of one of my German cookbooks, (although it was too tangy on the vinegar and too sweet on the sugar for my tastes). Cucumbers, red onion, apple cider vinegar, sugar, fresh dill and chives, salt, pepper and a few flakes of red pepper.
I think the greatest benefit of this Cook-Off for me so far was the revelation of using fresh bread crumbs, and the coarse crumbs from that humble loaf of bread I baked. The schnitzel was incredibly crispy and the large crumb created more ridges which I think held it off the plate more than a flatter type schnitzel. (Much like a proper English muffin has all sorts of little caverns in the inside to hold butter and jam). I've been frying schnitzels for years and never came upon this technique, but now It's my standard for all sorts of similar fried foods. Now maybe this week I'll find that veal or lamb.....
Post in eG Cook-Off 76: Consider the Schnitzel
BonVivant posted a post in a topic,
Wiener Schitzel.
Making Schnitzel the proper way.
There's even a Schnitzel price index in Austria: Where in Austria is Schnitzel most expensive?
Personally, I prefer "(faschierte) Butterschnitzel".
Post in Dinner 2018
Ann_T posted a post in a topic,
Dinner tonight - Bangers and Mash.
Dessert
Warm cinnamon rolls.