FrogPrincesse
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Posts posted by FrogPrincesse
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3 minutes ago, rotuts said:
Im wondering if youv'e tried Bulgarian feta ? possibly , right out of the brine , cut to order ?
I mention ' from a brine ' , ie a Middle Eastern store , as the series there might be ' fresher '
I tried about 8 feta's at a local-sh Middle easter store. I was surprised at the noticeable differences .
all very interesting , texture , salinity , creaminess, varying
I was surprised at the creaminess of the Bulgarian , w s muted salinity.
I have had Bulgarian feta and agree that there are good ones. I honestly never had a truly awful feta when it was sheep or goat milk. All the terrible (dry, overly salty, tasteless) fetas have been cow milk based and therefore not authentic feta.
I have a few middle Eastern stores nearby. Last time I shopped there was to get goat to make birria. When I go back, I will make sure to check out the feta offerings for you.
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On 6/1/2025 at 2:34 PM, lemniscate said:
A couple of TJ "misses" for me, the Parsley crackers and the whipped feta. The crackers have a chalky texture to them, not crispy, but not tender either. Not a strong herb flavor either. Just a green color. A weird mouthfeel.
The parsley crackers aren't awful but they aren't great either. They taste mostly of garlic, with a hint of dried parsley (which doesn't have much flavor to begin with). Here they are with the parmigiano reggiano stravecchio (which is a favorite).
Lately, the cracker offerings at TJ's haven't been that great, I used to love their beet crackers (which also happened to be gluten-free) but they disappeared from the shelves a while back.
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On 6/1/2025 at 9:19 AM, blue_dolphin said:
These are the Israeli and Greek fetas in brine that I get at TJ's. Both much better than that cow feta she tasted.
The Israeli stuff has a cute little plastic basket inside the tub so you can easily lift it from the brine but the Greek gives you more cheese for the same price. The Greek is my go-to but both are good.
I prefer the Greek feta (in the white tub), it has a lot more flavor than the Israeli. It's also cheaper as you pointed out.
About "cow feta" - in Europe, feta cannot be called feta unless it's made from sheep or goat milk. Cow feta lacks the distinctive flavor of feta.
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They take a few weeks to ripen once the fruit has reached its full size (like the one in the picture). This variety turns purple when ripe. At that point, they can be harvested but they will continue to ripen and get a bit wrinkly as they do. That’s when they taste the best, with the skin still supple but no longer smooth. It’s not hard to grow them here once they are established. I was warned by someone at the nursery that it will take over my yard but we are not quite there yet.
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I also have this on a fence. It took many attempts but seems well established now after a few years. As of this morning, there are more than a dozen passionfruit on the vine.
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2 minutes ago, FauxPas said:
It will be so pretty as it fills in! Looks like some nasturtiums in there also?
What variety of cherry tomato, do you know? I have "Husky Cherry Red", a few "Sweet 100", "Sugary" grape tomato, and several "Sweet Million" cherry plants. I would have had more of the "Sweet Millions" but some of the ones I started from seed didn't fare very well. So I'm glad that I bought a few plants at the nursery when they were on sale.
I picked the first strawberries yesterday. I just have two hanging baskets with plants but they have quite a bit of fruit for their size. Not enough ripen together to do a full dessert usually but enough to enhance a fruit salad or have with a bit of yogurt.
I have some snap peas too but lost some as I discovered that my cat likes to munch on pea shoots. And not just dainty little nibbles either, ha. 🙂
Correct, I have some nasturtiums in there too. I will probably move a couple of them to the backyard where they will have more space to spread out!
I do not know the variety of cherry tomatoes. This was from Walter Anderson, a local nursery, and it was the only one they had (although they had dozens of varieties of regular and heirloom tomatoes). It’s my first time ever growing tomatoes so you can imagine how excited I am!
I looked for snap peas when I was there but they didn’t have any. Probably a good thing as my space is very limited!
i just harvested some chard, parsley, and sorrel for my lunch. It’s so nice to have all these fresh greens available.
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I got a raised planter which I am having fun with. I started in February with various herbs, plus arugula and chard. I made a few small salads and sandwiches with the arugula (it was fun to harvest it for my lunches). The chard produced more leaves over the weeks but has not grown taller for some reason (I suspect overly compacted soil). Here it was shortly after planting everything in February:
The arugula is gone now (I got rid of it after it bolted and stopped producing new leaves). I planted a cherry tomato with a variety of basil last weekend, together with more herbs (an assortment of basil varieties, summer savory, more parsley). The cilantro from February bolted and I planted its seeds; fingers crossed that I will get a second generation.
It's been fun and gives me an occasion to spend more time outside enjoying nature and listening to the birds. It's usually the first thing I do in the morning and it brings me a lot of joy!
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Oyster shell infused gin and vermouth is a thing, and it’s actually very nice.
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I use the plastic bowl of my oxo salad spinner on top of a cake plate. It is not the most elegant, but at least it doesn't take up additional space in my kitchen.
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@Pete FredI am very jealous of your abundance of cherries. Cherries are somewhat of an exotic fruit in southern California where I live. I have seen them at the store, but at $15/lb decided to pass.
I made a strawberry-rhubarb biscuit cobbler recently (this was for a cookbook club event where we were cooking from Carla Lalli Music's That Sounds So Good). I love rhubarb and strawberry so I enjoyed this dessert. The biscuit dough used hard boiled yolks which is supposed to prevent gluten formation. It was my first time making or eating biscuits, so I am not sure what the texture is supposed to be like. They were soft and moist, but I think I prefer the texture of a crumble because it provides more contrast with the soft fruit.
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I bought my Anova for the specific purpose of making duck confit. I use 77C for 12 hours (after a 24 hour cure in salt etc) based on a recommendation from the app (recipe). I have made it countless times and have been very happy with the results.
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10 hours ago, rotuts said:
whent to Kura Sushi for lunch. near me.
https://kurasushi.com/ourpromise
very good stuff
Eel was superb
touch screen menu . what you order that way , comes on the top track. and stops at your booth.
there is also a robot that delivers drinks to your table , but not beer.
We have a Kura revolving sushi in San Diego (Convoy) and I like it too, it’s fun place and the quality is pretty good for the price.
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You could make citrus curd with the juice. Or you make cocktails.
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Thanks for starting this thread, @Duvel, and great to see you back on eGullet!
It was just my husband and me this year. We started with a simple little gems - heirloom tomato salad, and homemade confit garlic and sun-dried tomato focaccia.
For the main course, I made a classic mustard-crusted and garlic-studded rack of lamb and Kenji’s best crispy roast potatoes (which disintegrated a bit, but were very tasty). I just love a good rack of lamb and this was perfect!
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@OlyveOyl And here it is! I followed the original recipe (with butter). I used an extra tablespoon of marmalade in the batter by mistake (the one that was meant for the glaze). The marmalade was a “vintage” homemade sour orange and Jamaican rum marmalade which gave the cake a dark color. The cake is on the smaller side (I used a standard loaf pan), and didn’t rise very much. The texture is lighter than a pound cake and it’s extremely delicious. 😄
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@OlyveOyl That looks beautiful. Thanks again, I will make it for sure.
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On 4/15/2025 at 4:22 PM, KennethT said:
Do you know what the cheeses were? The one on the left looks like a roquefort and the round one with the ash rind looks like a Selles-sur-Cher and the sticks could be a Compte? But I'm curious about what they were for real, rather than my guess!
The cheese with an ash rind is a (sliced) Sainte-Maure, recognizable by its cylindrical shape and hole in the middle where a piece of straw was. It's a great goat cheese. (Selles-sur-Cher is disc-shaped with a larger diameter than Saint-Maure. It's another great goat cheese.)
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12 hours ago, OlyveOyl said:
Clementine Olive Oil cake, a favorite in this household. Adapted and inspired by Rachel Roddy’s Marmalade Cake, I used Clementine jam in the cake rather than marmalade. This is a fine textured cake with a thin crust, it has gone through many adaptations and survived them all. From fruits to nuts, this cake handles all with aplomb.
Thanks for sharing. I make marmalade and am always on the lookout for good marmalade dessert recipes. That one looks delicious!
Did you also try it with butter or margarine as in the original recipe (link)? I just wonder how how olive oil changes it.
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Thanks for all the suggestions. I have a second hand kitchen supply store nearby so I will see what they have. Maybe I will find my pot there, who knows.
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Thanks for the info! It looks like a very nice pot (nice patina!). I do not have a lid close to that size, so I would need to buy one if I decide to go that route.
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16 hours ago, weinoo said:
And of course I'd be remiss if I let it go without mentioning my favorite cookware...
Their "try me" classic saucier (or signature saucier) is a bargain at $154. With its curved bottom, it works great for most anything, is practically nonstick, and isn't bad looking, either!
It looks nice, for sure. Would it be ok as an everyday pot? Why do you like it better than All-Clad? And how much maintenance is there with the copper exterior?
It looks like it doesn't come with a lid, which is a bummer (the lid is an extra $89!).
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3 hours ago, Shel_B said:
@FrogPrincesse Fwiw, the All Clad factory seconds sale ends tonight. Also, you may be able.to find good deals on MC2 pans on ebay or etsy.
Thank you. There are good deals in that sale but no small sauciers. I will keep monitoring eBay and the likes.
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Thanks. I looked at eBay and other resale sites but haven’t found what I am looking for.
I will check out Calphalon.
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Well, some cheeses are sold whole, so they cannot easily give you a sample.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted
I also love apricots. Cooking them intensifies their flavor so it makes even mediocre apricots taste good.
I made these individual galettes last weekend. The apricots were a bit tart (I added only a minimal amount of sugar) but I didn't mind.