dcarch posted a post in a topic,
I bought two strainers ($10?) and did some modifications to them to work with the rotisserie.
The oven is in my backyard. It gives me about one lb of roasted coffee beans in about 30 minutes. No smoke, no trouble. perfect control of degree of roast.
Anna N posted a post in a topic,
It’s amazing how many mistakes you can make and still get a loaf of bread. I did my very best to kill the yeast using water that was way too hot because I became distracted. As the steam poured from the Thermomix I kissed my bread goodbye. But then I relented and gave it a second chance at life and followed the rest of the recipe mostly according to plan.
FrogPrincesse posted a post in a topic,
FauxPas posted a post in a topic,
Craig E posted a post in a topic,
I remembered a clever drink from @bostonapothecary I found on Kindred Cocktails: Me and My Grandfather (so called because it paired unaged and aged grape-based spirits--pisco and cognac respectively).
I muddled a handful of wild grapes and added equal parts lemon juice, mosto verde pisco, VSOP cognac, and the spruce syrup I'd made. (That last continues the foraging-in-the-yard theme, but mostly I used it because I couldn't be bothered to whip up the spec'ed regular simple syrup.)
This turned out pretty grapey (surprise surprise) in an appealing way. These little unexpected grapes have lots of possibilities. I think mother nature is encouraging my cocktail hobby.
blue_dolphin posted a post in a topic,
I also used chunks of heirloom tomatoes instead of the cherry tomatoes specified. They cooked down into more of a sauce than the intact tomatoes pictured in the book. Aside from the fact that 2 oz of pasta is a more appropriate serving for me than the specified 4 oz, with that small adjustment, this was a success.
Green Bean, Tuna and Mushroom "Casserole" from Six Seasons p 206. Per the header notes, this is a grown-up version of the Midwestern green bean mushroom casserole of Joshua McFadden's childhood.
<br style="color:#1d2129;font-size:14px;"> It calls for wild mushrooms, which don't happen in SoCal in the summer. In alignment with the book's seasonal philosophy, I objected to paying $$$ for pricy, trucked-in wild mushrooms to reimagine a homey comfort food dish so I added a handful of porcini mushrooms to the readily available creminis. I gave the porcinis a brief soak in a little of the boiling bean water and then added the soaking liquid back to the pan when I added the cream. I added extra lemon juice but might have preferred the added complexity of a bit of sherry or vermouth and will try that next time.
Ann_T posted a post in a topic,
@FauxPas, The Greek Pizza is my son's favourite. I've been making it this way since he was a kid and he is now 36. The most requested pizza by all his friends.
I use to roast the potato cubes, but now I just fry them the same way i would french fries. He likes them cut into tiny cubes and likes lots on his pizza. It is pretty simple. The russet potato cubes are fried, and then seasoned with fresh garlic, salt, pepper and oregano while still warm. Just before they go on the pizza, I squeeze a lemon over them. I use my regular pizza sauce, topped with fresh mozzarella, topped with the fried potatoes. Sometimes I'll top with olives and feta, but most of the time Matt prefers it with just the potatoes.
Anna N posted a post in a topic,
We also could not resist a photograph of these although we did resist the purchase of same.
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
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.
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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pjm333 posted a post in a topic,
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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teonzo posted a post in a topic,
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?".
Anna N posted a post in a topic,
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.
liamsaunt posted a post in a topic,
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.
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
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
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 and chips
Salmon hand roll
Tomato salad with burrata
Big kahuna tuna roll
Watching the sunset from the bridge by our rental house
FauxPas posted a post in a topic,
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.
Lightly mixed, with dressing.
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.
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CanadianHomeChef posted a post in a topic,
Made some one pad Thai to test it out. Includes dried shrimp for extra shrimpiness
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?
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liuzhou posted a post in a topic,
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.
Shelby posted a post in a topic,
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
Pete Fred posted a post in a topic,
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...
Chocolate Peanut Butter Tart...
Sticky Ginger Cake...
Hot Milk Cake with Water Ganache...