prasantrin
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Posts posted by prasantrin
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I think the easiest would be to mix up some ground pork with minced onions, salt, and pepper. Then encase a hard-boiled egg with some of the pork mixture, roll in bread crumbs (maybe do the flour, egg thing first if you want a good coating), and fry.
If you have some herbs and/or spices like thyme, marjoram, paprika, nutmeg, sage, cayenne pepper, etc, throw some into the pork mixture, but I think it would be OK with just the ground pork, minced onions, salt, and pepper. (I like Penzey's breakfast sausage seasoning, and use it for my sausage rolls, so if you have anyone who can send you some, it would be nice for future scotch eggs.)
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If freezing whole beans is better than not freezing them (for longish term storage), what about already ground coffee? Is it OK to freeze it, too? I'm not really a coffee drinker, but sometimes I like to drink cafe au lait made with my mukka (maybe once a month). At present, I use Illy, but am planning to get some Intelligentsia when I'm in Chicago this summer, preground because I don't think I can grind for a moka maker with my blade grinder (which sucks, anyway).
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I have a recipe from baking class that I really liked. If I can find it (I might have brought it back to Canada), I'll add the recipe to RecipeGullet, though I'm not sure it was much different from other published recipes. Also, have you been using the right kind of flour? I think the flour we used in baking class had 12g tampaku per 100g of flour.
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Okay, I'm working hard to avoid any Woody Allen jokes.
Hey, he never adopted Soon-yi! I'd be perfectly happy with a sugar daddy, though, as long as lots of good food is involved. Hmmmm, I hope Yoonhi isn't reading this!
She can be my sugar mommy, as long as she's a good cook. -
A friend of a friend is getting married and wishes to find good old fashioned tasty petit fours. Anyone seen them in Southern Ontario?
Dufflet's has a petit fours collection (scroll down to near the bottom). Way back in the '80s, I loved their stuff, but it has been many years since I was last able to try some, so I don't know if they're still any good.
(Is toronto considered Southern Ontario?)
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Speaking of the great Philippine free-for-all...
Ketchup is/can be put on burgers, fried fish, spring rolls, hot dogs, fried chicken, vienna sausages (scratch that-- ANY sausage), SPAM, ham, fried eggs, pork chops, meat loaf. Plus anything that touches a frying pan.
My mom had a story about how ketchup was relatively new to them in the 60's when she was a child (I'm sure that can't be accurate, as it should have been introduced early in the century, during the American occupation). They enjoyed it so much that they ate it plain with rice.
I don't remember much ketchup being used in our food when I lived in the Phil. (79-80). I think our maids used to eat rice with soy sauce and oil on it, but no ketchup.
I do remember once visiting some Filipinos, and being served spaghetti sauce that had been made with *corned beef*! The canned stuff! It was pretty gross, but because we were guests, I had to finish it. Yuck!
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We had a couple of these Essence of Chocolate squares tonight - I made them earlier today for the weekly treat day tomorrow. Intense, rich and quite decadent.
What cookbook did those come from? They look awesome, and I don't even like chocolate that much! Or maybe it's just your picture of them that's awesome...
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The FDA is close enough - the ratio should be 100g vanilla per liter. Different beans have significantly different weights, planifolia vs tahitian, moisture content, bean size, etc. Figure between 150 and 350 beans per kilo, you need a scale.
Thanks! I have a scale, but I didn't even think of weighing my beans out when I made my extract (about 2 months ago). If I use an average of 225 beans per kilo, 50 grams would be just over 10 beans--so it seems I've used almost the perfect amount for 1-fold vanilla, and my vanilla should be ready by now (perfect timing, since i only have a wee bit of Penzey's vanilla left).
When I'm back in Canada this summer, I'm going to order some beans so I can play around more. And next time, I'm going to use my scale!
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On average, how much does a vanilla bean weigh? From the proportions Pattyberry gives, my 500mL of vodka should have just under 50g of beans. Approximately how many beans would that be?
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I made the CCC from Dorie Greenspan's "Baking: From My Home to Yours". They're very good, and the people at work who have been lucky enough to share have really enjoyed them. I was too lazy to toast some nuts (I always toast nuts if they're called for in baking), so I added a handful of dried cranberries instead.
I think, though, that I prefer I CCC that has oatmeal, too. My favourite has been =Mark's Cranberry Oatmeal Cookies (posted in RecipeGullet), to which I add chocolate chips.
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There is a bakery near my apartment that sells cabbage cake. It's dry and not particularly tasty for something sold as a dessert! It looks like a cabbage, too, from what I remember of it.
I think they have other vegetable-based desserts, too, but I can't remember them off-hand (except for the carrot cake).
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However, there is only one thing missing from your trip.....ME!
Take me with you next time!! 
Just kidding. I was kind of thinking the same thing! Actually, I was wondering if Peter would adopt me. I'm Canadian, so we wouldn't have to go through all those immigration hurdles, plus your children would have no fear since I would only show up at vacations (and maybe food-related holidays).
What do you say, Peter? Need another child?
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I think savoury bread puddings would be good places to hide more vegetables. It's easy to make a pan at the beginning of the week, then reheat individual servings in the mornings. Same goes for quiche--crustless if one doesn't want to bother with the crust (I like to make crustless quiche in muffin tins, so my servings are already portioned out).
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A friend and I found a fabulous wine shop yesterday, and she kept saying, "This one is supposed to be quite good," while we were checking out the wines. I finally asked her, "How do you know?" and she replied, "It was in my comic book."
In Japan, where I am, there is a manga called "Kami no Shizuku" aka "Drops of God" and it's all about wine. Always wanting to learn more about wine (because I know nothing), I'm looking for an English version. I know it has been translated into Korean, but I have not yet found any info on an English version.
Do you oenophiles think there might be a market for a comic about wine? I think there might be a bit of a snob appeal to wine in the English-speaking world that might preclude an English-version of a wine comic book, but I'm hopeful for a translation of the original.
And if I can't find one, I guess it's a good reason for me to practise reading Japanese...
By the way, at this wine shop a '03 (I think) bottle of Stag's Leap (I can't remember the grape) was going for Y25000 (just over US$200)...or maybe it was Y32000 (about US$270).
Edited to add: if you're interested in seeing what the comic looks like, this blog is a diary of the wines mentioned in the comic. Scroll down for pics of some of the covers. (the site is in Japanese) You can also see pictures of the wines, if you're interested.
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Where you looking for anything in particular?
Well, the scones would be nice, but I'm always looking for a good shortbread recipe (especially if it makes large quantities)!
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I just got home and rewound the tape (to almost the exact spot) right away to watch. That bento looked awesome! I loved the fried spam surfboard, and the fried egg sun (I hope she fried that egg in all the grease leftover from the spam--that would have made it freakin' awesome!).
Question, in the picture Julia drew, the waves were going to be made of nori, but then they were made of eggplant--how was the change decided? (my Japanese sucks, as you know, so I couldn't figure out if it had been mentioned)
Your children are as cute as I remember--Julia looks exactly the same, though taller, but I can't believe how much Hide has grown! And Mia, too! She looks so much older now!
Well done to you and Julia (did you really not tag along for the bento reveal, or were you hiding in the background somewhere?).
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I'm at work today ("volunteer" work, since I don't get paid, but it's really work since I *have* to be here), so I set my timer to tape the whole thing! At least I hope I'm taping it...the TV guide (English) says "Info/Variety" with no real title.
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I'm going to a BBQ tomorrow where ribs are being served and I was asked to bring cornbread...has anyone tried either of the corn muffin recipes? Any opinions on which is better if you've tried both? Thanks!
I've made the jalapeno ones. They were a big hit at a tea party I had last March (I made mini muffins into bacon and tomato sandwiches), and I froze the few I didn't make into sandwiches. My mother defrosted them while she was here, and she loved them, too (they were still good after 2 months!).
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I was just going to post them! You beat me to it.
They are really good cookies. I made half the recipe and then gave most of the cookies to a friend (both excellent ways to reduce the rick of gaining those lbs. you mentioned
)I halve most cookie recipes btw. I really don't need 36 cookies in the house when there's just the 2 of us eating them!
Sorry! I couldn't help it! Your picture made them look soooooooo good!
I mixed up a batch last night (a few days later than planned). The dough is sitting in my fridge, and I'll be baking them as soon as I get off the computer. I didn't have any nuts handy, so I added some dried cranberries. I'm thinking they will make the cookies a little more healthful, so I can eat more without feeling guilty.
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grilled pineapple. I love grilled pineapple on burgers. (and if people aren't that interested, they can always eat them for dessert.)
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What exactly is an "alimentary product"? Does that just mean it's edible?
The USA has, in theory, some kind of rule about mailing food into the country--you're supposed to get prior clearance from the FDA by registering, and filling out paperwork for whatever you're sending (and you have to fill out paperwork every time you send food, though you only have to register once). It was discussed here on eGullet somehere (I thought I had started the topic), but I can't find it anywhere. It may have been deleted when the change happened.
That being said, the FDA or whatever agency is in charge of food imports says somewhere on their website that packages of food for personal consumption are very rarely stopped, even without that form. So the best thing to do would be to lie. Just say it's glass jars or something like that (which couldn't be entirely untrue, would it?). That way it can get past the French postal system (fwiw, the post offices in my part of Japan wouldn't allow food to be sent to the US, either), and if it gets checked in the US, they'll probably just let it go since they aren't enforcing their own rules.
2kg is the limit for small packages (reduced rates for sending packages by air). You could either repack in a lighter box with lighter wrapping paper, or just give your friend 2 jars. 2 jars is better than none!
Edited to add the link to the FDA site's info about mailing food. Scroll down about 2/3 or 3/4 of the way for the little charts, and you'll see that Non-commercial imports of food require advanced notification, but that this is generally not enforced. You could also just say the mustard is homemade, as homemade items to not require notification.
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Ah, summer is here and a young man's thoughts turn to eating.
Does this mean you're bringing Scud with you this time?
Well, still 3 1/2 months before I have to be jealous of you again. I'm beginning to feel really sorry for myself! But one day, I, too, will attend the WGF (it's not invitation only, is it?).
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Although it seems you're set on mooncakes or the like, from the website of the Department of State.
Poultry, pork, milk, butter and cured cheeses (Cheddar, etc.) and eggs are permitted entry. However, all such products must be in packages clearly marked with Canada (or the U.S.) as the country of origin. If there is any question as to the country of origin, the product will be denied entry. Pet food with meat by-products is not admissible as traveler's baggage.So beef and lamb are definite no-nos, but you can get some really good cha siew bau or other dim sum-like items to bring back, as long as they are labelled properly. I would much rather have dim sum than mooncakes, personally (but the gift isn't for me!).
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Pete's Frootique is a real store?!?!?!?!? I always thought it was just a segment on Midday! I remember watching it whenever I went home for lunch in jr. high or high school. Now I have to go to Nova Scotia so I can visit Pete's Frootique!
Homemade Marshmallows: Recipes & Tips (Part 2)
in Pastry & Baking
Posted
I wonder how it would be if you piped it onto cupcakes, then put it under the broiler for a bit to caramelize it. Or skip the cupcakes, and just smear some on bread or cookies! Korova cookies, to make something like a wagon wheel!