
jayhay
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Everything posted by jayhay
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Beautiful review Therese, I'm enjoying it very much. Makes me want to return to Portugal for what would be my 5th trip. Great apartment, did you find it online?
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Have you stopped cooking Daniel? I've missed you too!
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Everything looks so delicious! Ann, how do you & Moe keep your weight down, eating like that every day? Do you have a secret? Marlene, I see you're using kitchen twine for your trussing. I seem to remember you've used "food loops" before. Any reason why you don't use them now? I only ask because I was just given some, & have yet to try them out.
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I bought the Junior League of Seattle book CELEBRATE THE RAIN because it was so highly touted on another web site. So far I haven't made anything from it ...has anyone else?
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Beautiful report Katie, & not a word too long...hurry back!
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I'm having a dinner party tomorrow night, & would like to make as much ahead as possible. I've prepared the rice & the spinach layers, & am planning to wrap the fillets in phyllo tomorrow morning. Can I make the following wine sauce now, or will it separate when I reheat it? 1/4 cup white wine vinegar 1/4 cup white wine 2 TB minced shallots S&P 2/3 cup butter, cut into 1/2" cubes 1TB chopped fresh herbs Reduce first 4 ingredients & boil for 5 minutes, or until reduced to 2 TB. Reduce heat...add butter a few at a time, vigorously whisking, until thick & smooth. I haven't made this recipe before, so am a little anxious with 8 women coming over....
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eG Foodblog: Ling & HhLodesign - The cool kids at Belltown Lofts
jayhay replied to a topic in Food Traditions & Culture
Thanks to both of you, Lorna & Henry, looking forward to the next installment! I looked up your previous blog Lorna, & I'd say your cupboards are a little better stocked these days..... ........................................... Ling wrote: "I'm still full from last night's dinner, but here's a look in my pantry/fridge: -7 cans of tuna (no-name brand, 87 cents a can) -1 can of sliced mushrooms (generic brand that I bought at 4 cans for a dollar) -a few eggs -1 tired-looking piece (head?) of brocolli -a couple packages of low-calorie jello (generic brand, on sale at 6 boxes for a dollar) -some Diet Pepsi -1 can of sardines in tomato sauce (79 cents a can) -3 or 4 frozen dinners (on sale at Safeway...these have been sitting in the freezer for months!) -1 jar of Healthy Choice tomato sauce (also bought on sale) Sadly, that's about it." -
I don't have a picture, but I have eaten them. We were in Newfoundland a couple of years ago, so had to try the local delicacy. Once was enough for me! Although I loved the pork cracklings that came with the dish, I couldn't stand the gelatinous nature of the tongues. My husband loved them though, so maybe it's just me...
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Thank you Ann, I've always drooled over your photos on the dinner thread. Lucky you, living on beautiful Vancouver Island, one of our favourite places to visit.
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Thanks everyone! Badiane, I was hoping someone connected to TLG would check in. I don't know if they're still catering, but the bistro/deli on 5th (?) isn't operating anymore. Loved your note on the bottom of the recipe!
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Thanks Rodney, I'd never heard of these cakes before seeing it on Martha's site. Do these cakes usually have a cream cheese frosting? I'm wondering if it might travel better with a plain frosting.
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Thanks Pam. My friend has tried the recipe given in Susan's "Mama Never Cooked Like This" book, but she says it doesn't compare. I see you use only butter, not olive oil, maybe that's the secret.
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There was a store-front run by a caterer here in Vancouver called the LAZY GOURMET. They had the best croutons - very garlicky & herby. A former resident of Vancouver has a craving for them & has asked if I can come up with a similar recipe for her. Any really good recipes?
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I'm thinking of making Martha Stewart's Hummingbird Cake with Cream Cheese Frosting for a birthday party. Has anyone made it before? http://www.marthastewart.com/page.jhtml?ty...MSL&site=living http://www.marthastewart.com/page.jhtml?ty...rue&resultNo=15 It will have to be made the day before, as I'll be taking it to a cabin several hours away from my home. We'll be arriving near suppertime, so I would like to frost the cake at home .Do you think the icing will hold up to the drive? I'll put it in a foam cooler, but don't know if that's cold enough.
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I love this expression, & I keep repeating it to myself when things could be going better in the kitchen!
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Beautiful Ann_T! Next time I'll only double, not triple, my recipe. Filling them up to 3/4's full is obviously too much batter. How long did you cook them?
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I bought a couple of special Yorkshire pudding tins, thanks to seeing Marlene's elsewhere on eGullet.....(just one of her many toys that I covet ) Anyhow, I've used them twice, & would like a little advice. What size recipe would you use for 12 of these large cups? How long do you bake them, at what temperature, & how high do you fill each one? The reason I ask, is that I tripled my usual recipe( 1 c flour 1 c milk, 2 eggs, pinch of salt), because of the new pans' large size. Filled them 3/4 full & baked at 425 for about 20-25 minutes. The result was a nice high pudding, but quite soggy in the middle. Too much batter in each one? Not cooked long enough? Temp? Must say, not one was left though....
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How did it turn out Koko, & which method did you use?
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Vancouver/Western Canada Ingredient Sources Topic
jayhay replied to a topic in Western Canada: Cooking & Baking
You might try Michael's in Richmond. -
eG Foodblog: *Deborah* - Power, Convection and Lies
jayhay replied to a topic in Food Traditions & Culture
Deborah, thanks so much for doing this while you're going though a reno! I love your kitchen stove & your colours. I also love the fact we're once again hearing from Mooshmouse & Peppyre. Where have they been lately? -
Advanced Foodie Class starts soon doesn't it? Hopefully we'll be treated to photos & commentary again.
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Ribs turned out beautifully,wonderful flavour. A total of 10 hours cooking was needed to get them tender though, good thing I started the dish a couple of days in advance!
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Yes, they were almost covered, although some liquid has evaporated. I'll take a bit out & stick them back in the oven. Thanks to all.
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Pam, they were VERY lean (that's why I bought them), & about 1 1/2" of meat, aside from the bone.
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This is the recipe I'm using http://www.epicurious.com/recipes/recipe_views/views/233706 It calls for 2 cups of wine, 3 cups broth & 2 cups canned tomatoes. Is that too much liquid? Also calls for leaving the lid ajar at first, then off altogether, which I did yesterday. I did them in the oven, not on the stovetop. Is that the problem? (I did put the lid on when I cooked in the oven for a further 2 hours today. ) So, another 2 hours for a total of 6 hours?