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emmalish

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Posts posted by emmalish

    Drinks! (2013 Part 1)

    in Spirits & Cocktails

    Posted

    Based on past experience, I didn't think I liked gin. But I'm now discovering I may have just had some bad drinks previously. Right now all I've got is a small bottle of Tanqueray, but between this drink and my newly discovered love for gin & tonic I'm probably going to pick up another option soon. Any recommendations?

    Drinks! (2013 Part 1)

    in Spirits & Cocktails

    Posted

    I picked up some Tomr's Tonic the other day. I'll be honest, I only bought it because I liked the bottle - I've had a gin & tonic once in my life and I wasn't really a fan, but I'm trying to try new things and develop my palate. I've never used a tonic syrup before, so I followed the proportions from Tomr's site - and I'm really enjoying this. I could definitely have this drink more often.

    1 oz Tomr's syrup

    2 oz gin (I used Tanqueray)

    3 oz seltzer

    Vegetarian for a week

    in Food Traditions & Culture

    Posted

    Today it's a vegetarian chili. I'm working from a well-reviewed recipe in the 'chili cook-off thread' but expanding the selection of beans. I have a mixture of chickpeas, black beans and great northerns.

    Do you mind pointing us to the recipe you're trying? My go-to veggie chili recipe is from Whole Foods (definitely recommended), but I'm always open to trying a new one.

    Drinks! (2012, part 2)

    in Spirits & Cocktails

    Posted · Edited by emmalish (log)

    How they can call this a Manhattan, I do not understand. It has no rye, no vermouth (sweet or otherwise), no bitters, and no cherry garnish. Might as well call it a Mediterranean Boilermaker.

    I know right? Which is why I didn't bother posting this in the Manhattans thread. I'd be inclined to call it a variation on a sour. But whatever it is, it's tasty.

    Christmas Cookies

    in Pastry & Baking

    Posted

    So far I've made peppermint chocolate crinkle cookies (from Vanilla Garlic blog), cranberry and white chocolate biscotti (from Gourmet). I've got a batch of peppery bourbon gingersnap dough chilling in the fridge (recipe from Food52). I'll try to post pics of those when I finally make them-- so pretty once the glaze is on. Also plan to make some "nut gems"-- a family recipe sort of like shortbread, sort of like wedding cookies. My favorite. Considering more biscotti, and the advisability of making soft ginger snaps but with garam masala spice.

    I'm intrigued by the peppery bourbon gingersnap cookies. I'd love to see a photo!

    Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)

    in Pastry & Baking

    Posted · Edited by emmalish (log)

    I just contacted Qzina and they do carry a pate de fruit pectin. My fault - when I searched their system I was looking for "apple pectin" and only the slow set and a reversible pectin showed up. I'll give it another shot. Hopefully I can try this weekend.

    What I made last night did end up setting perfectly, and it's definitely going to be edible, but the texture is all wrong. I'm happy to know that the problem isn't just me really sucking at making pate de fruit.

    Chocolates with that Showroom Finish, 2012 –

    in Pastry & Baking

    Posted

    I just returned from Vancouver and spent ALOT of money on chocolates, macarons and madeleines.

    The best places to go are:

    Thomas Haas

    Thierry's (I asked for a tour of his pastry kitchen and he showed me around and we talked for over an hour plus lots of samples :))

    Chocolate Arts

    ChocolaTas

    Glad to hear you made it to Chocolate Arts, and that you rank it highly. It's definitely my favourite.

    Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)

    in Pastry & Baking

    Posted

    I'm late to the party, but I've been attempting to make pate de fruit the last week or so. I've been using the old Boiron instructions for raspberry (thanks Kerry!), using my own purée.

    The first time I tried was a complete bust because I didn't know there were different kinds of pectin (oops). So I ordered a bag of slow set apple pectin from Qzina. When it came, it was clearly labelled "jam pectin" (with a helpful photo of a jar of jam). I looked up the manufacturer's website and it states "Our pectin is specially designed to jellify and stabilize jam or for making "Pate de Fruit". And the label states "100% Apple Pectin." So I decided to give it a try.

    First attempt came out thick and jammy, and it didn't set up properly. I thought that might have been my fault because when I added the bulk of the sugar the temperature dropped below 185°F (one of the hints on the Boiron sheet). So I tried again and paid careful attention to the temperatures. Nope. Same thing happened. It began thickening as soon as I added the pectin. But it doesn't gel completely and I'm still able to pour it even after adding the lemon juice @ the end (although gloopy) and wrangle it into the pan. I cooked it a bit longer this time around and it seems to be setting up better (to soon to tell for sure).

    I've been adding the pectin after the fruit purée reaches a boil, but before the bulk of the sugar, per the Boiron sheet. I'm wondering whether I should try adding it towards the end of the process instead. In Greweling's At Home, the pectin isn't added until all the other ingredients reach the final temperature, but that recipe is formulated for supermarket pectin, so I'm not sure if that makes a difference.

    Any ideas? Advice?

    Help for a Couple of Cocktail Novices (Part 1)

    in Spirits & Cocktails

    Posted

    Kerry, this is a great thread! I'm really enjoying reading about your (boozy) journey.

    I just recently decided I needed to learn an appreciation for whiskey. Too many bad experiences with rye when I was younger turned me off it completely, but I had the feeling I was missing out on something. So I started with scotch (Glenlivet) and bourbon (Maker's). That segued into a desire to try some of the old cocktails – like the Manhattan and Rob Roy. Now I'm looking at my liquor cupboard and thinking I need to do some experimenting with cocktails. It's full of things that I bought because I needed a bit for some recipe or other and never looked at again.

    Came to eGullet to see what I could learn, and who do I find in the cocktails forum?

    I'm way behind you on this – literally had my first Manhattan two days ago.

    Kitchenaid Stand Mixers

    in Kitchen Consumer

    Posted

    My KA is the only mixer I have – I don't have a hand mixer at all – so if I'm making a lot of cookies, cakes, marshmallows or fudge, it gets a lot of use. That said, even when it's not getting a lot of use, it stays on my counter. I don't have the space to spare, but I just love the way it looks.

    Worst cooking show ever

    in Food Media & Arts

    Posted

    I agree. It was dreadful. I seem to remember a time when he wasn't on with her, and it was a pretty good show then. But maybe I'm just thinking of her cookbooks, which seem to be all hers.

    I've never seen Cooking with John and Caprial, but I vaguely remember watching a show called Cooking with Caprial – all I remember about it is that I kinda liked it.

    I disagree on this one. I like Flay, and seeing some of the food he produces on iron chef makes me realize that when he challenges someone on throwdown he's actually bringing a lot of business to that kitchen. He seems almost appologietic when he wins and doesn't strike me as a poor loser when he doesn't win. I know he brings a stocked pantry with him when he goes on a challenge, but it doesn't always help him as the judges are almost always local and can tell the difference between the real thing and what Flay has made. I also get a huge kick out of his two lovely assistants who always roll thier eyes at him. They're just so 'not impressed' by him. They treat him like he's more of a pain in the ass, but they also clearly get along. I admire Flay and think that in a way he's a very smart television personality with at least two shows that celebrate the average home-chef's talents. It endears him to the public a lot more than someone who talks down to, or simply instructs, the audience, or their guests.

    I'll just say "ditto" to all of that.

    My vote for worst food (not necessarily cooking) show has to be all the travel-type shows. I really don't want to just watch someone eating a meal and making nummy noises. The only show of this type that I've liked is Alton Brown's Feasting on Asphalt, because it was informative and interesting (and I love Alton). I hate that this seems to be the trend on FN now.

    My vote for worst cooking show... wow, so many options. I hate the big personalities that FN seems to be pushing these days. They all just seem to be trying too hard. Guy Fieri, The Neelys, Bitchin' Kitchen, Paula Deen. I've never had the displeasure of seeing Sandra Lee. I kinda want to for the horror factor.

    • Like 1

    Stoopid Food Packaging

    in Kitchen Consumer

    Posted

    Why can't products like chipotle chiles and tomato paste come in small jars that can be sealed after the first use? How many of us have thrown out 1/2 cans of dried out tomato paste?

    I buy tubes of tomato paste like this to cut down on waste, but truly, those tubes are a LOT more expensive than the cans so I never know if it's worth it.

    When I'm being really good, I portion out tablespoon sized dollops of the canned stuff onto a plate lined with plastic wrap, freeze it, then roll the whole thing up and stuff it in a ziploc and keep it in the freezer for individual portions. Do the same thing with Chipotles. The Chipotles are actually really nice that way, you can dice them up while frozen much easier than room temp.

    You have to remember to label them, though, because dollops of frozen tomato paste and dollops of frozen chipotles look exactly the same. Granted, you can smell the difference, but sometimes I forget and end up with the wrong one.

    I've frozen chipotles before, but I'd never thought of freezing leftover tomato paste. Love it.

    Homemade Marshmallows: Recipes & Tips (Part 2)

    in Pastry & Baking

    Posted · Edited by emmalish (log)

    Thanks Romy! In Greweling's recipe he has a variation including passion fruit purée reduced by 1/2. Wondered if that was one of those industry standard things that it's taken for granted that everyone (except me) knows about. The pumpkin and dark chocolate combination sounds fantastic. Did you add any spices to the mix?

    I used to use an oiled pizza cutter as well, but found a way that works much better for me. See my post upthread, or here if you're interested.

    Edited to ask if you have a larger version of your picture? It appears tiny to me and I'd love to see it.

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