jmacnaughtan posted a post in a topic,
I have a sneaking suspicion that browning meringues isn't about flavour or presentation. I believe, deep down, that pastry cooks just really like playing with blowtorches.
So here it is, an unashamedly white lemon meringue tart
Smokeydoke posted a post in a topic,
That is suppose to be consomme. It cost me $40 in ingredients and two days to make.
And it still doesn't taste as good as Better Than Bouillon, which I can buy for $6 a jar at Costco.
Chris Hennes posted a post in a topic,
I made two errors when making this recipe: first, I added the water too quickly when making the batter so wound up with too much of it. This meant I had to then add more chickpea flour, which made these a bit doughier than they were supposed to be. Second, I used a scoop to form them, which did not leave the edges ragged enough. They are supposed to be rough around the edges, which then get crispy when fried, but mine were too smooth and neat. That said, the taste overall was good, particularly dipped in the tamarind chutney she suggests.
David Ross posted a post in a topic,
My first-ever attempt at ramen was a fun, creative yet challenging adventure and I'd say for a rookie attempt the final dish was, shall we say, given a passing grade. Like a B-.
From a visual standpoint and the contrasting tastes and textures, it was a good dish, but the broth lacked flavor. The noodles didn't really soak up much taste of the lipid broth. I brushed the salmon with Chinese dark soy sauce and it was delicious, but probably would have been better as a stand alone along with some rice. Yet it was a good starting point and along with what I've learned from you so far, I'm confident my next ramen dish will be better.
I bought fresh, frozen and dried noodles at the Asian market earlier in the week, all teetering on the definition of "ramen noodles." For this dish I chose these dried noodles-
Granted, they are "Japanese Style" noodles made in Taiwan, but I'm finding a lot of noodles labeled as "ramen" can be misleading-
So it's labeled as Chuka-Soba, Japanese Style Noodle, but can be used in both Ramen and Yaki Soba dishes. The noodles were made with wheat flour, cornstarch, salt,
soybean oil, potassium carbonate and yellow coloring-
I suppose you could call the garnishes I chose as spanning the globe, not exclusively Japanese. From the upper left to right: pickled lettuce from Fujian China,
lemon zest, pea shoots from California, green onion and pickled radish, (takuwan), from Hawaii. We haven't seen the start of the Spring salmon fishery in the Pacific Northwest, so I bought farm-raised salmon which was actually quite delicious and moist-
The noodles after boiling for about 4 minutes-
With the miso-dashi broth-
After broiling, I seasoned the salmon with Japanese togarashi spices, seasame oil, Chinese peppercorn chile oil and mustard seed oil made in Mumbai-
Miso soup is delicate in my taste view, and so I think ramen needs a more hearty broth like some of you have shown us. I'll work on the broth next time and choose some different garnishes, probably cut way back on the portion of the meat or seafood. It was a good, Asian noodle soup dish but I've got work to do.
David Ross posted a post in a topic,
Patrick S posted a post in a topic,
We had Marlene burgers tonight. We have a birthday party this weekend, and I wanted to try these out. I used a little more S and P than called for. I eyeballed the the peanut butter, so I may have used too little, but the taste was very faint, s carcel;y detectable. I probably wouldn't have noticed it at all if I hadnt known it was in there. I skipped the pre-grill chill, but the burgers still held together just fine on the grill. Overall I think these were great burgers. Thanks for the recipe, Marlene!
I do make good gravy if I don't say so m'self but I brought back Ahh Bisto gravy mix from England...just add granules to boiling water and some of the meat juices, stir and crazy delicious gravy in about 30 seconds!
- 68 replies
damaaster posted a post in a topic,
I made a new drink for my sister "The Pink Lady"
I also really need to get some nice swizzle sticks, and cocktail cherries...haha
The establishment is managed by Eugene McCoy, his family have owned and or managed a number of excellent restaurants, the Tontine is perhaps the best known although the McCoys are no longer involved. The company that now owns the Tontine has recently spent a small fortune on a refit and the place is now marketed as a boutique hotel. I’m not sure what qualifies a hotel as ‘boutique’ but it will be interesting to see if the restaurant reflects the excellence we enjoyed when the McCoys were there.
The ambience at the Crathorne Arms is warm and welcoming. They offer an option of fixed price menus alongside their full menu. The seafood pancake starter has been served, I think, at all McCoy establishments. In my view it is worth a visit to Crathorne just for that! Last time we ate there I had beef wellington and my husband enjoyed classic steak in pepper sauce. Service is always with a smile. There are live music nights from time to time and in summer there are tables outside.
Crathorne is a small village but it includes Crathorne Hall, a much larger hotel/restaurant. Web searches can result in confusion! I haven’t eaten at the Hall in recent years but we won a luxury weekend stay there around 20 years ago. Food was included, management hadn’t been to,d whether wine was also a part of the prize. They kindly decided that it was. We live less than 10 minutes from Crathorne so it was handy to go home each day to feed the cats! It was also great that we could both enjoy a couple of glasses of wine with dinner knowing that neither of us would need to drive home.
I rarely recommend places because of course everyone’s tastes are individual to them. I have made this exception because we have never been in any way disappointed with food eaten at the Crathorne Arms
- 4 replies
liuzhou posted a post in a topic,
They don't usually change according to which zodiac sign it is this time. Chinese New Year dinners vary throughout the country in line with the regional differences, but there are some which are more or less universal.
Most of these are laden with significance and superstition. Here are a few.
Jiaozi 饺子 (jiǎo zi)
Many dumplings are considered to resemble money bags and therefore are a lucky omen for the upcoming year. Jiaozi, however are thought to resemble ancient Chinese gold or silver ingots and are by far the most common. Originally from the far north-east, they are now universal.
Fish 鱼 yú
Considered lucky as the word for fish (鱼 yú) is pronounced exactly the same as 余 yú meaning 'surplus' or almost exactly the same (only the tone differs) as 裕 yù, meaning 'abundance'. The fish is usually served whole to signify family unity.
Pork 猪肉 zhū ròu
Pork, as I'm sure people know is the default meat in most of China. It is usually served in some form as New Year meals. Again, it is symbolic of wealth and abundance. How it is served is highly variable. Cured pork and pork sausages are a common New Year food.
A popular New Year pork dish here where I am is 扣肉 kòu ròu, deep fried pork belly slices placed in a bowl with sliced taro between each slice then steamed. When ready the bowl is turned upside down to present the food like a dome. '扣 kòu means upside down bowl'.
扣肉 kòu ròu
Chicken 鸡 jī
Again, although chicken is usually served, there are huge regional variations as to exactly how. Popular here in the south is 白切鸡 bái qiē jī - white cut chicken, which is a whole chicken poached in water, then cut for presentation. This is originally a Cantonese dish. Other regions will have their own favourites.
Noodles 面条 miàn tiáo
Noodles represent longevity, something very much to be wished for in Chinese culture more than perhaps in others. Again, what type of noodle dish is is variable. Long noodles are preferred, for obvious reasons. Never cut your noodles!
New Year Cake 年糕 nián gāo
These are made from glutinous rice with various sweet flavourings, most importantly sugar. Again they vary a lot depending on location. Here is a local version.
Finally, I ought to mention 汤圆 tāng yuán, sweet balls of glutinous rice, served in a hot, thin syrup. I don't have a picture as I can't stand them. I don't like sweet food much and I hate their texture and stickiness.
Please remember, these are only the more common dishes or ingredients served. The variation across the country is huge.
liamsaunt posted a post in a topic,
Salad with figs and jamon iberico
Tuna with compressed watermelon
Pork belly with quail egg
Scallops with grits and romanesco sauce
Grouper with baby vegetables
patris posted a post in a topic,
paulraphael posted a post in a topic,
But I'd be happy to come sample the Norwegian coffee any time ...
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.
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.
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
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...
shain posted a post in a topic,
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.