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Everything posted by Genkinaonna

  1. Kim-I LOVE pecan pie, that one looks amazing! Dhardy-beautiful stuff, all of it! What is the white part of the Mont blanc? Bavarian cream? And can you send some my way? Liz- Your macarons are lovely, very festive. I'm doing a candy/holiday baking class tonight for a couple of friends, and I made some strawberry pate de fruits last night to make sure the recipe works. They're sweet, but tasty. I think I might add some citric acid to the sugar I use tonight for coating them to offset the sweetness a little bit.
  2. Genkinaonna

    Food Gifts 2011

    Vanilla extract, some made with vodka and some with rum, toffee, apple cider jelly (assuming this recipe ever sets, otherwise apple cider syrup...lol...) several kinds of christmas cookies, and some cupcake making and decorating kits I'm putting together with a homemade chocolate cake mix, truffles to melt down for frosting, piped and dried royal icing flowers, assorted sprinkles, cupcake papers and a cheap 12 cup muffin tin. The mixes are going to the people that always call me at the 11th hour begging for a birthday cake. I'm thinking of making some ginger infused simple syrup for my mom, and sending her a DIY ginger ale kit with the syrup, some bottles of San Pellegrino, a couple of cute glasses and some long handled spoons to stir. But she'd probably just complain that I didn't send pictures of the babies. I made a bunch of sour cherry jam this summer with the intent of giving it as gifts, but it's so good I'm keeping it for myself .
  3. @Laughing Goddess-Ok that has to be one of the funniest websites I've ever seen! I was actually crying...
  4. Wow that's truly a labor of love! I've never heard of this before, so it's really interesting to follow along. Thanks for sharing all your hard work with us.
  5. Goatjunky- I laughed at "the dreaded green bean casserole." I was told, in no uncertain terms, that it was a must on our table too, so I opted to make it from scratch, sans the canned glop, and bake it into a pie instead. Hopefully that will be a win/win. What do you do with the lefse? Make turkey burritos? Or just butter and jam?
  6. Menu is finalized. The only thing missing is what wines we will be having with the actual meal, since I have a guest bringing them. Here it is: If anyone has any suggestions, don't tell me! I've already bought everything and am about 50% prepped ...
  7. Wow Baron! That's quite a menu! I think I may play around with a menu as well, but I don't have quite as many courses as you... Does the frangipane tart actually have almonds in it as well? And turkey rillettes sounds super delicious. Chris-I'll be following along on the meatballs!
  8. Thanks so much for sharing with us this week...I know how hard it is to get it all in!
  9. Should be getting mine in the mail today. It'll be interesting to see what they're doing this time...
  10. Ok I'm not crazy...I noticed the same thing earlier this week. Maybe it has something to do with the time of year? Who knows...they tasted good though, so it was worth the extra ick factor.
  11. Not sure about the brisket, but for the bread pudding, I don't know how well a custard based bread pudding will freeze. In my experience, custards tend to weep and separate when they're thawed. I'm making a pumpkin bread pudding, and so I'm making the pumpkin bread ahead of time and freezing that. I'll make the actual bread pudding the day before I serve it. The soup should be fine. Of course, you can always make stock ahead of time and have it in the freezer. I'm doing my turkey breasts sous vide so I have them vacc'd and in the freezer, ready to go into the water bath.
  12. My husband goes to Nong's on a regular basis, that's his favorite. Schnitzelwich is also pretty tasty. People's pig is supposed to be really good as well. My husband says if you eat a Supermac at Brunchbox he'll introduce you to the guy who runs the Portland Food Carts website, lol, but I don't know if a pound of beef and half a pound of bacon is worth it, nice though he may be .
  13. Oooh I've got tons of recs for foodcarts in PDX! They are open all year...you don't have to wait for the rain to stop! Lol...there are quite a few pods around, I really like the "good food here" pod on division, and cartopia on Hawthorne. The fries at potato champion and the pizza at pyro are great. When you're closer to your trip date, shoot me a PM and I can help you develop a plan of attack. I did some carts on my egullet blog (here) if you want to see some pictures too.
  14. Foie Gras and Chips...absolutely delicious. From a food cart in Portland called Euro Trash. I also loooove the potato and cheese pierogis from Taste of Poland in the food cart pod by my husband's office. Dammit, now I'm hungry!
  15. The WinCo store in my area is a very nice store and is in a prime location. I like their bulk grains, cereals, pasta, pilaf, couscous &etc. As there is a great deal of ethnic diversity in the area, even those products have a rapid turnover. I don't buy candy but their prices are excellent and the specials on seasonal candies are less than other stores. I like that it is an employee-owned store. I even like bagging my own groceries. I'll agree that it might be just my Winco that's kind of questionable. I went to a different one last week, and it was much cleaner and all around nicer. I'm totally with you that I'd rather bag my own groceries. When someone bags them for me, I always end up with the raw meat on top of the bread on top of the bananas. I have taken to buying my flour, sugar, etc there as well, they are about half the price of buying them bagged up.
  16. Wow Nikki! Everything looks incredible. I didn't realize Singapore had such a diverse culinary culture. As much as I love to cook, it would be a lot of fun to eat out for every meal...less clean up that way! But I am a total kitchen hoarder, so I can't imagine having so little food in the house. And don't worry about the typos...hey happen to the best of us...lol...and me too! My husband has chicken and rice like what you had twice a week for lunch, there's a food cart right outside his office building that makes it. It's one of his favorites, and much healthier than eating a giant fried pork sandwich or hamburger with grilled cheese sandwiches as buns... Do you have a car, or do you use public transport/walking to get to all these wonderful restaurants?
  17. I'm doing turkey consomme with ricotta and swiss chard gnocchi...I already have the stock made and frozen. I'm going to make the consomme the day before. I already cooked the legs and thighs confit in the sous vide, they're in the freezer too. I have the breasts vacuum sealed as well with butter, shallots, garlic salt, thyme, pepper, rosemary, and frozen, all I have to do is thaw and pop in the Sous vide day of... For the sides, I'm doing a pretty traditional cranberry sauce, herb onion and celery stuffing, chive and onion mashed potatoes, buttermilk biscuits, the "pumpkin stuffed with everything good" from Around My French Table, homemade green bean and mushroom casserole, brussel sprout hash with caramelized shallots, and corn with brown butter and thyme. For desserts, I'm doing a bourbon chocolate pecan pie, a pumpkin bread pudding, and poached pears with vanilla creme anglaise. We're actually having people at our house for the first time ever, so I'm excited to see what they think of everything.
  18. Wow, Prawn! That's quite the spread! That cheesecake looks especially delicious.
  19. I have a vacupak machine. I love it. You can replace the sponge if it accidentally sucks up liquid. Great seal, very easy to use! Here's the link... http://vacupack.com/ The one I have isn't listed, I think I paid a little less than $300 for it. I used it today to get my turkey prepped for thanksgiving.
  20. Wow Kevin! That's a pretty amazing list...kudos for all your hard work!
  21. Beautiful, Hassouni! Is the kabocha sweet, or does the dashi take over and make it more savory? There's something about Japanese seasonings that just work with squash. I hadn't thought about any Japanese type preparations for Thanksgiving, but now you've got my mind going....
  22. Wow...that looks amazing! I'm planning on doing a canela and pepita brittle as a garnish for one of my thanksgiving desserts...I need to see if I can track down some panela. Oh no, I have to go shopping at interesting food stores...woe is me ...
  23. I just found a brand new copy at my library's annual book sale for $10.00...I already have one, but it's on item checked off my "must buy for christmas gift" list.
  24. Beautiful, Frogprincesse! And very autumnal. I'm thinking of doing something similar for one of my thanksgiving desserts. I made a birthday cake for a friend's two year old a couple of days ago. It was the vanilla brown butter cake from The Sweet Life: Desserts from Chanterelle. I've had the book for a couple of years and never used it. The cake was amazing! Just the smell of the butter browning with the vanilla beans was incredible. I filled the cake with ganache and strawberries and frosted it with vanilla buttercream. And of course, the obligatory disco dust and gumpaste decor...
  25. I'm pretty sure it's the third...long very slender leeks or scallions on steriods ... I think both scallions and their larger counterparts are used. Don't know about leeks though.
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