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Gifted Gourmet

eGullet Society staff emeritus
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Everything posted by Gifted Gourmet

  1. Unfortunately, this is often not the case ... interesting story though!
  2. Spago'S Vanilla Lobster Sauce Pasta #1 Puck's recipe from Spago .. now that I read the ingredients, I can better imagine how it works .. the coconut milk and ginger and vanilla beans.. see what I mean?
  3. article in NYT So, time to fess up here: do you bake with lard? Or use it in your cooking in other ways? Is lard actually the devil in a shiny, oily disguise? Talk to me ...
  4. Recipes4Us from the UK has some delicious-sounding recipes using vanilla in savoury dishes: Scallops with Vanilla Sauce Crab Cakes with Vanilla Remoulade Seafood Salad with Vanilla Mayonnaise Pollo al Vanilla Asparagus and Vanilla Risotto I am trying to imagine vanilla mayonnaise ...
  5. How about "pathetic"? Maybe even "pitiful"? I know that much of what I learned as a child came from discussions with my parents at our dinner table ...
  6. How very sad to be with one's family, socializing, and have nothing to say to them ... This, should it become commonplace, only serves to further isolate people within the family ... just my opinion.
  7. article from Slate Online Now for a a few questions: Are you using vanilla as God had intended, in its natural and vibrant state? Or are you simply adding it as another bottled ingredient ... 'Harmless Helper' ... to your cooking? Puck (Wolfie here, not the Shakespeare character) brought vanilla back into the public spotlight with his lobster with vanilla sauce... are you doing savoury vanilla in your cooking?
  8. That actually sounds pretty tasty... could you get me the recipe? ← That is the recipe!
  9. We are most certainly on the same wavelength, BetsyinKY, on both of these places! I would have no compunctions about recommending them to anyone ... ever! Slam dunk and so glad that you enjoyed both.
  10. and they have no problem making money off you either! The dry mix: they put into a packet a few spices and you add the buttermilk and mayo .. so, who is the winner here??
  11. Her lovely skirt steak & poblano tacos+ Ranch dressing? Yeah, that might win!
  12. Can you actually say that here??
  13. and now, just when you thought it wouldn't die? The Contest!! and what prizes! Can they afford these magnificent gifts??
  14. Let me suggest that you view this and see what you think .. I sent it to a friend, a sous chef, who was looking to go to a good culinary school to learn more in depth on the profession. He was thrilled with the website. See what you think: Cooking Schools Compared.com
  15. Gifted Gourmet

    Rabbit

    basic cutting technique for rabbit ... hope it works out well!
  16. eG thread on "pooling tips"... this is a quote from Holly which I found insightful because he had experience with pooling: Holly Moore
  17. Just read something from a site on dumplings, replete with some recipes which I might try, namely, this one from Austria ... Misshapen dumplings I am familiar with ... and my matzo balls do often appear to have cellulite .. Cool recipe for MARILLENKNÖDEL Apricot Dumplings here!
  18. Like polenta, leftover grits can be handled similarly: First one should grease a bread pan or 8" square pan with vegetable oil or butter. Then spread the grits into it evenly, cool, then refrigerate overnight. Cut into slices about 3/4"-1" thick. Dredge in flour to coat and fry in hot oil until brown and crisp. Serve with butter and maple syrup. Serving with eggs and ham and/or bacon is equally appealing! Leaving out the cheese initially isn't such a problem ... enjoy!
  19. I remember that when the USSR became a democracy, they sent teams of grocery manager-level people abroad to see how things were done elsewhere to emulate. They were astonished at the enormous variety that existed in our stores. One said, translated, "Twenty-five brands of green beans? Unbelievable!" ... I never forget what a pleasure this country provides in its opulence of market choices ...
  20. This rather reminds me of a discussion here: Ripe or not? No more squeezing and bruising, assault & battery of produce now over? in which our members confessed to all manner of "fruit abuse" ... Thanks for the Seinfeld concept and do whatever you wish to those adorable melons, Fresser!
  21. Clearly, you have yet to chow down on the killer sandwich which markk photgraphed, and then ate, right here!! Comes with a free autopsy!
  22. excuuuse me? Where might you reside, eipi10? Is this possibly simply national stereotyping? Americans have a wide range of tastes, not unlike their foreign counterparts, I'll wager. Not every Frenchman whom I met while visiting France was exactly a gourmet ...
  23. almost anything I have eaten (or tried to!) at The Cheesecake Factory was made to serve an entire tribe of starving people in subSaharan Africa ... I just wanted to scream, "Okay, I get it already! The portions make the wait (weight?? ) worth my time and money!"
  24. perhaps when you began to realize that salad leaves each had their own textures and tastes .. buried under the horrific gloop of Thousand Island, there were some delicate leaves crying in dismay, "hellloooo, we are here under this tarpaulin of slime!"
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