Gifted Gourmet
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Posts posted by Gifted Gourmet
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Because there is no added leavening in the recipe, the eggs and steam make the sticky mass double when baked... how to do this without the requisite eggs boggles the mind ...
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Since I never use bacon in my recipes for religious reasons, how might this affect the final outcome? I'd love to try this recipe!
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Happy Chanukah ... Hag Sameach!
Tonight's Shabbos dinner:
Corn and green pepper soup
Mixed salad vinaigrette
Roast turkey breast
Vegetable medley
Potato latkes with applesauce
Peach turnovers
White wine and challah
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Have you checked out this great discussion on soup dumplings (Xiao Long Bao)? Maybe you will find some helpful new information here ...
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a discussion here on Thermomix.. and then there is this discussion ...... hope that helps ...
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This is the ultimate in luxury: Dom Perignon sorbet and turned out beautifully when I tried it .. use small scoops though!
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I, too, enjoy hearty slabs of ribs. I also like my steaks humungous, fatty and rare.
Perhaps we were separated at birth??
but how about the rest of the article? anything valid here?
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We are looking for a nice, al dente finish.....but hopefully fully digestible! Any help, tips, experience? Source for unpolished farro?
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What are some of your favorite tappas that could compliment either fish or steak?
Espárragos Trigueros fritos en aciete de oliva
Fresh green asparagus fried in olive oil with sea salt
Rollitos crujientes de Sobrasada Mallorquina,queso de Burgos y miel
Rolls filled with "sobrasada" and soft cheese and sprinkled with honey
Gratinado de pisto, calabacin y Manchego
Gratin of vegetable, courgettes and Manchego cheese
and, of course, the always present Patatas Bravas
Fried potatoes with a spicy sauce on top
The last being a much loved and always required dish ...
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Quite an interesting article! If you have other thoughts on this, please do offer them here ...When it comes to dining requirements, men and women are like fish and fowl. While men love meat, women prefer a bit of greenery, and go for food that's flat, or cuddly... Restaurateurs should also note that Making Menus for Girls involves a certain amount of sophistry... Bear in mind, too, that we calibrate our order quite finely with what the other women have chosen... a rack of ribs comes with the almost neanderthal demand that you get stuck right in. No woman wants to leave the table with barbecue sauce under her French manicure....women tend towards small, pretty and expensive things. It's why we have a great fondness for canapés. No mess, no fuss, just huge quantities of food delivered in small, elegant, inconspicuous little packages...Aren't there women who enjoy a hearty slab of ribs? I do!
Don't men enjoy a salad (of course, not a quiche on the side!
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(a) I'm really starting to dig eG!
(b) I'll be posting pics in the near future.
(a) you will, you'll see ...
(b) can't wait to see your photographs!
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The classic, home-made poutine is the standard upon all which all other poutines are based: fries, cheese, sauce. From this basic combination, an enormous variety has been acheieved in kitchens and resaurants across Quebec.
but which poutine are you interested in?
source for this quotePoutine Itallienne : Uses marianara sauce instead of the Velouté.Poutine Bourguinonne : Adds ground beef and fried onions to the Velouté sauce, in Bourgennione style.
Poutine BBQ : Heated BBQ sauce is poured on.
Poutine Mole : With a wink, an Oaxacan black mole sauce slathers over the mixture, adding its wonderful smoke and chocolate sweetness.
Disco Fries : An off-menu item in New Jersey and New York diners, combines a chicken-gravy and shredded cheddar on top a plate of fries.
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What can I do with it, besides the cream cheese and crackers thing?
Perhaps you can use it as a marinade for meat, and chicken, or grilled vegetables (one interesting suggestion I read about) but mostly it was all cream cheese and crackers ...
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Now that is beautiful and very festive for the season!
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Anyone have any thoughts on technique or other yummy flavors?
orange flavored fudge is one option ...
brown sugar flavored fudge is another option
cappuccino walnut fudge recipe
a compendium of different fudge recipes here from Alan's Kitchen
even more flavors for fudge here ...
including:
POTATO FUDGE
MACADAMIA NUT FUDGE
CRUNCHY CHOCOLATE RAISIN FUDGE
NUTTY CHOCOLATE MINT FUDGE
WHITE FUDGEFANTASIA FUDGE
SPICED PUMPKIN FUDGE
COFFEE POT FUDGE
QUICK HOLIDAY RASPBERRY FUDGE
PEANUT BUTTER FUDGE
KAHLUA CREAMY FUDGE
PISTACHIO SWIRL FUDGE
CANDY CANE WHITE FUDGESNICKERS FUDGE
EASY CINNAMON FUDGE
BUTTERSCOTCH FUDGE
CHOCOLATE ORANGE FUDGE
and even CARROT FUDGE!
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(they're fish, i say--shouldn't they BE fishy?)
Yeah, but they shouldn't be, you know, offensively aquatic!
just subtle and inviting ... -
the sourceButtermilk makes a great marinade for chicken. Flavor the milk with the same kinds of ingredients you would use in an oil and vinegar marinade (onions, garlic, herbs, ginger, soy, lime, etc. Tandoori chicken is made by first soaking the chicken in seasoned yogurt or buttermilk. Typically red food coloring is added to that soaking mixture to attain the bright red color often found in tandoori... Buttermilk is the recommended “marinade” for a truly authentic southern fried chicken.... Buttermilk can amazingly remove some of the fishiness of older fish. Allow fish fillets to soak in buttermilk for an hour or two and that will help get rid of some of the fishy taste.Yes, southern fried chicken always needs a buttermilk marinade to be done authentically ...
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Ten variations on a common theme ...
This variation is described as lovely and sophisticated ...
and the requisite Texas variety of the stuff ...
no dearth of these great-sounding recipes combining heat with sweetness ...
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Mt. Vernon Farms Beef is from Sperryville, Virginia, for an east coast buyer ...price list for their products
We offer 100% grass-fed Argentine-style beef and New Zealand-style lamb along with pastured pork from Tamworth hogs, a heritage breed. -
Nice photograph, Voodoo! The room is somewhat small as you mentioned but it is elegant and very contemporary ...
Our amuse-bouche, which I did not photograph, was a Jerusalem artichoke vichyssoise ... an unexpected and truly creamily delightful intro to a sublime meal ...
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Yeah, so simply use a wet vac before applying the peppermint pieces ...It is the moisture from the cheese cake
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There must have been residual warmth from the baking would be my best guess ... did the cake cool for a long period of time before the candy was applied to the surface?
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5) Cheese assortment - consisting one of a goat cheese, sheep's cheese and a cow cheese, this array was excellent as each cheese featured a nice fruit complement. I found the jelly complement to the goat cheese to be overwhelming, but the Roquefort/honey comb combo was excellent. Oh, it was good. I passed on the port/dessert wine offer prior to this course, though it may have been a mistake.
I have to agree that it (the port/cheese pairing) was good, wonderful in fact .. the port-pairings were top-notch and not to be missed! I think that much thought goes into each item served at Eugene and how and which items it best pairs with ... I think that this place absolutely is on par with Bacchanalia in every respect .. Atlanta is coming of age in restaurant offerings and, as a lontime resident, I am most gratified to watch this happen ...
and I have enjoyed the tasting menu at The Dining Room at the Ritz-Carlton and was enormously impressed with their offerings as well, therese ...
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Ah yes, another wild lichen recipe chase ...
Iceland moss is not a moss really, but a type of lichen that was much used in many kinds of dishes--breads, soups, porridge, meat dishes, and so forth ...
That said, Karen, there is Icelandic Mountain Grass Tea ... recipe here but en francais ... ... and another in English here
eG Foodblog: jkonick - Mild Mannered Student By Day...
in Food Traditions & Culture
Posted
Ah, jkonick, have you read this discussion on the taste testing of chocolate Hanukkah gelt?
Yes, son, there is a distinct difference in the quality and taste of those ersatz coins ... See's and Godiva being at the top of their list ...