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French fries made in the air fryer.  MDe with about 1 Tbsp. of melted coconut oil.  Cooked for 20 mins. At 400F.
1 largish russet in a medium slices.  The smell of coconut while frying was a bit off-putting but there was no taste of it.
Next time I'll use about a third less oil.
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Did I say I wasn't going to do anything this year?
Maybe because my father is around, maybe because I was chatting with the owner of my local Italian deli, who actually comes from the town I was born, so I end up promising these sweets called cartellate, fried and dipped in vincotto ( or saba). I actually purchased the Turkish version on amazon, because it's easier to find, relatively cheaper and no added sugar, like an easier to find Lebanese version. I made 2 doughs just to compare, rolled the 1st dough today and doing the 2nd tomorrow. They need to dry 1 day before being deep fried. I also made purcidd or sannachiudr, they are slightly different than struffoli. Also here 2 versions. Today I fried some purcidd, plus trimming from cartellate which got transformed into chiacchiere, not to get wasted.
I am curios to compare the different recipes I tried.
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Made pizza last night from dough that had been in the fridge since Friday.  Enough leftover to bake another little  loaf in the CSO . 
I hope the larger stone will arrive this week so I can bake longer loaves. 

Does a nice job on the crust without having to spray or toss ice cubes into the bottom of the oven.

Slice this morning.
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Rosebud (from The Art of the Bar)
Essentially a tequila Manhattan with a rosewater rinse. Drinkable, but not adding this one to my rotation.

Friends who travelled to China with us came over to exhange memory cards full of pictures from our village visit.
A favourite dish from his childhood days was the request for supper.
Pork spareribs (freezer collection) steamed with brown bean sauce and plums in brine. Simple stir-fried baby bak choy, jasmine rice
Soup was Chinese Mustard Greens with pork ribs. Another favourite dish was Beef (tenderloin from freezer collection) and Tomato with Egg. Needed lots of rice for that tangy tomato sauce!   
Dessert was Green Tea ice-cream, a sample container from a friend whose husband has an ice-cream company. They are testing out a new CanAsian series of flavours. We have had Peach Lemongrass, Mango, and Coconut so far.
A couple of other meals I was able to cobble together with more "freezer collection"
Ground beef Moussaka and Mashed Cauliflower. Unfortunately, the ingredients made a huge panful, so there are 3 more meals for two back in the freezer.
Roast Chicken legs with Moroccan Harissa rub with steamed asparagus.
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Dorie Greenspan’s slow-roasted pineapple, caramelised until it’s almost translucent and candied in rum, apricot jam, habanero peach jelly, fresh orange juice, star anise, all spice berries and soft Vietnamese cinnamon.

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Made a :
Beef Tendon Ramen
The tendon was cured: Salt sugar/lemongrass/kaffir line/ hot peppers for a week---washed and sous vide 10hrs 145F in Sambal and rice wine vinegar
I used only the tendon attachment for this dish

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Member blue_dolphin continues the French Toast Odyssey with this post in Breakfast! 2017: "Black Forest ham, Comté cheese & grainy mustard inside, crispy onion pieces outside.  Broccoli & red bell pepper in the background."
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eG Member "Tuber magnatum" is working on getting a better success rate for Pomme Souffle from Modernist Cuisine (@ModCuisine). Any suggestions? http://bit.ly/2jXYzWo
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eG staff member Chris Hennes is still at it, making a bunch of loaves of sourdough over this holiday weekend, all from Myhrvold's new "Modernist Bread: The Art and Science." One of the stranger inclusion ideas is the Sourdough with Ramen. Yes, you actually add a package of ramen to the dough. From Chris: "I'm honestly a little disappointed in this one: not because it tastes weird, but because it doesn't! [...]As it is, it adds a bit of chew to the loaf, but if you're not looking for it I don't know that you'd really notice it."
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eG Member blue_dolphin made a savory twist on a sweet classic: mushroom & spinach stuffed French toast. From the post: "I used the same thick-sliced brioche loaf (from TJ's) as yesterday.  I cut a pocket and stuffed in some leftover sautéed greens and mushrooms mixed with grated cheese.  I added plenty of salt & pepper to the egg mixture and sprinkled fried onion pieces on top." 
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eG Member "Baron d'Apcher" is a bit more ambitious than I am, posting this gorgeous photo of Turkey Leg Ballotine with chestnuts, Brussels sprouts and cranberries. All I did was smoke a chicken!
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New eG member "thepelkus" has entered the contest to win Modernist Bread with these gorgeous loaves of Lean French Bread. If you need to make bread for Thanksgiving, stop by and check out the recipe! http://bit.ly/2jI0her
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Beard-nominated chef and eG member Rob Connoley's new St. Louis restaurant Squatter's Cafe has been open a couple of weeks now. From Rob: "Just wrapped up our first week. Very exhausted. I love the energy of creating everything new balanced with the fear of making it (or not), but the hours are long." Well, the food looks great, I may need to make a pilgrimage to St. Louis! Can't wait for Bulrush. http://bit.ly/2jGW3DK
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If you're anything like us, there have been some gourds in your kitchen recently. Which means seeds. What do you do with yours? Member heidih: "I am currently in major seed roasting mode concurrent with my winter squash play. [...] I want to taste the seed rather than a coating spice..."
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Society staff member Chris Hennes made the huitlacoche and yellow corn sourdough from Modernist Bread this weekend. From his post: "What a terrific flavor for bread! The huitlacoche puree added to the dough gives is a great earthy taste and an intriguing dark color. I'd definitely serve this one to guest with a Mexican-themed dinner."

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Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. For recipe two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. http://bit.ly/2jsmxZF
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Barrytm's entry in the contest to win Modernist Bread, made in a combo cooker: "It sang after came out of the oven, I enjoyed the cracking noise, normally I don't get that with 100% whole wheat"
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eG Member Duvel got creative in an entry to win Modernist Bread, making both a boule and a pizza with the French Lean Bread recipe. Because all dough is pizza dough!
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Another entry in our contest to win Modernist Bread, this time from eG Member edsel: "My first attempts at the French Lean Bread. I thought it would be quite similar to the Ken Forkish white bread with poolish recipe, but the results are significantly different."
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My second Holiday Quick Bread sort of got off to a rocky start.  I found a recipe for Eggnog Muffins, I got all the ingredients out on the counter to get started.  But then I realized I didn't have any paper muffin cups, which I prefer to use in this case for the presentation.  So I figured I could just turn it into a loaf pan and make the traditional quick bread form.  I added some dried cranberries to the batter, but I think I'd prefer raisins next time for their sweetness and softer texture, and I doubled the spice measures, also adding cloves and nutmeg.  I added brown sugar to the recipe for the streusel topping and it gave it a nice crunchy texture.  The recipe called for rum extract, a mere 1/2 tsp.  That was too puny I thought, so I added two tbsp. of dark rum, which is the same ingredient we add to our homemade egg nog.  It's a nice, simple recipe.
Eggnog Quick Bread-
2 1/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
2 eggs
1 cup eggnog, (I bought eggnog made by a local dairy co-op)
1 cup butter, melted
1 tsp. vanilla
2 tbsp. dark rum or bourbon
1/2 cup raisins or currants
Preheat the oven to 375.  (I used the convection setting).
Spray a loaf pan, (I used a 8x4 small loaf pan). In a mixer bowl combine the flour, sugar, baking powder, cinnamon, nutmeg, and cloves and mix to combine.  With the mixer running, add the eggs, eggnog, melted butter, vanilla, rum and raisins and thoroughly mix the batter.
Pour into the loaf pan and sprinkle the top with the streusel mixture.  Bake for about 25 minutes, until the topping is golden and a toothpick runs clean when inserted into the bread.
Streusel Topping-
1/3 cup flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 tbsp. butter
Combine all the topping ingredients in a mini-processor and pulse a few times to combine.

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Our next entry for a chance to win Modernist Bread comes from Michael-hb, who says: "Enjoyed the bake; should have let final proof continue longer. Had not previously used dissolved salt. I was (and still am) confused about "vent" process following initial bake with steam."


The widest selection of dried fungi is to be found, not in the supermarkets, but in the traditional Chinese medicine pharmacies. They are believed to cure almost everything and some, such as ganoderma, are being seriously investigated by western scientists for their alleged anti-cancer properties. Here I’m only going to consider the mushrooms sold for their culinary qualities rather than medicinal.
First up, just as shiitake mushrooms are the most common fresh mushrooms, they are also the most common dried mushroom. The most common name for the dried variety is 冬菇 dōng gū, or ‘winter mushroom’ (so-called because they are picked in winter).
They should be soaked in very hot water for about twenty to thirty minutes before use. We save the soaking water as it will now be full of the flavour of the mushrooms. It can be used in soups, stews etc for extra umami.
There are several sub-categories of dried shiitake mushrooms – the paler ones with cracked tops attract the highest prices.
The taste of the dried variety is usually stronger than that of the fresh. The drying process seems to intensify the flavour and scent. When buying them, I always smell them. The stronger the scent, the better the taste.

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Roasted winter vegetables (brussel sprouts, purple potatoes and mushrooms) and watercress salad, with glazed cashews, peanuts and dried fruit
I'll have the recipe posted later.

That was a close shave.
I was mixing a cake while listening to a rather fascinating interview on the radio, when I was required by the recipe to add a teaspoon of vanilla extract, reached out (without looking) and grabbed the nearest small bottle of said 'vanilla extract'; and was just about to tip in a teaspoonful when, just on time, I realised what I was holding in my hand was actually a tiny sample bottle of nam pla, Thai fish sauce. I can't even remember how it got into my kitchen.
Looking at the two bottles now, I see that one is much bigger than the other and the nam pla is clearly labelled Oyster brand and in case that isn't a big enough clue there is also a picture of an oyster. I'm just hoping that I might have noticed the aroma wasn't quite right. Fish sauce sponge cake, anyone?

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