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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. gfron1

    Shoo-Fly Potatoes?

    And now I'm curious because there is, of course, shoo fly pie, and a quick google search gave me shoo fly cake. So what does "shoo fly" imply?
  2. If there were ever a thread that demanded pics...this would be it! I want pics of the possibly lethal tofu. I want pics of the test subject before, during, and after tasting. And if you end up in the hospital, then definitely, pics would be expected!
  3. gfron1

    How to make a sandwich

    There are some threads on EGullet that are best left to develop with time - such as this one! All I have to add is let's not confuse things by talking about turkey wraps...too hard to write that recipe.
  4. I just couldn't bring myself to try it. There was too much good food and drink that I didn't want to spoil things Maybe I'll get a bottle and Take One for the (egullet) Team!
  5. I'll take it one step further.... I really enjoy the magazine and enjoy trying to decipher the recipes as a non-professional. However, what I see is an advertising outlet. It reminds me of the wine mags that tout certain wines, but in fact, they are positive reviews of advertiser promoted wines. I look at the pics of the chefs in the magazine and often they have hats and jackets emblazoned with the logos of companies advertising in the magazine. No, this takes nothing away from their accomplishments - no one questions their abilities and artistry. But refer back to the previous comments about publicists, and consider who pays for the magazine ["we" do now that it is subscription-based ], but that may play into their decisions. [For purposes of full disclosure...This is pure speculation by a former Show Me Stater, and I now come from a state that is sure aliens exist!]
  6. I didn't think making marshmallows was that difficult - the challenge is presentation. I see how beautiful some of the pics in the marshmallow thread are, and will be looking into better ways to cut and present.
  7. Gauva curd on toasted cashew shortbread...
  8. I went through all of my curry powders and found the one that smelled like it would go well in a sweet. The SWAD/Raja Foods brand is mostly Chicago area and East coast (and my store in New Mexico). I took 2 big Tablespoons of the mild Madras curry, added another 1 T of tumeric (hoping to get that great color) and mixed them with 2 Tablespoons of the syrup that was heating on the stove. By the way, I used the very first recipe mentioned on this thread, minus the vanilla. So with the syrup and powders I made a paste, which I added at the very beginning of the whipping process. I added a coconut tuille strip because the dark chocolate was too dark, and I hope that will tame them somewhat. I'm bringing them to an event tonight. The scraps received rave reviews.
  9. Those look great, and the flavour must be amazing. I love curry with chocolate. I take candied ginger, roll in garam masala and dip in bittersweet. What combination of spices did you use for the curry? ←
  10. Very powerfully. I smelled all of the various mixes in my cupboard to find the one that scented to be the best for a sweet. The SWAD mix, which we use for an everyday curry, wasn't too harsh, but had a nice sweet perfume to it. So it very much came through but in a great way. I can't say enough how good it tasted.
  11. Curry marshmallows dipped in 82% Sharffen Berger
  12. Curry Marshmallows in 82% Sharffen Berger!
  13. After ignoring this thread for months because I didn't feel up for obsessing over something new, I finally jumped into marshmallows. Tonight I made curry marshmallows dipped in 82% Sharffen Berger. Here's my step-by-step. First whipping it. I used about 2 T. of mild Madras Curry (SWAD brand): and then it started thickening up... Dumped them out of the pan... And after it set up for a few hours, I started cutting... and cutting... then dipped them... They were fantastics - I'll serve them to guests tomorrow. I would go with 65% chocolate next time. Thanks for obliging me with all these pics, but these were really fun and now I'm psyched to play around more...green tea, etc.
  14. Two of my friends went today and both said the peach sage was their favorite.
  15. I was just wondering when the party was...and here is your post! Thanks for the pics and the tips. Everything looks great and I'm glad it was fun for you. Your post is helping me warm up for a big baking weekend!
  16. So few desserts lately...That does it! I'm going on a dessert making binge this weekend!
  17. gfron1

    Crepes--Cook-Off 23

    I'm gonna toss in my friend's creation. Marcia Smith spent some time working with Martha Stewart and now runs a gallery in our small town. She is a fantastic cook. My store pulled together 3 couples and created a reality TV cooking show that was a play on Iron Chef with a bit more drama. Marcia's assignment was a dessert that incorporated pinhead oats and lychee. What she came up with was this (This is the best pic I could pull from the DVD): Pan Asian Crepes with Roasted Mango & Banana It was the absolute best dessert I have ever had! I moved the recipe to recipe gullet HERE
  18. Pan Asian Crepes with Roasted Mango & Banana Serves 8 as Dessert. Crepes ½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional) 1 vanilla bean, split and scraped Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature. === Roasted Banana & Mango Filling: 10 bananas 3 mangoes 1-2 vanilla beans split 2 cinnamon sticks ¼ C. palm sugar 1/3 C. Armagnac, Brandy, or Rum Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup. === Orange-Lychee Sauce Juice from a can of lychees 1 C. of orange juice 2 T. honey In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low. === Raspberry Coulis 1 C. Fresh raspberries 2 T. Fructose ( or lychee syrup) 2 T Apple juice 1 T. Honey 2 t. Orange liqueur, optional In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed. Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve. === Crepes: 3 Eggs 1 C. Coconut milk 1 C. Cooked Pinhead Oat Meal 2 T. Flour 1 t. Ground cloves 1 t. Ground cinnamon 2 T. Melted butter 1 T. Palm sugar (brown sugar, or raw sugar, will work) Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour. Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve. Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut. Keywords: Dessert, Intermediate ( RG1741 )
  19. Pan Asian Crepes with Roasted Mango & Banana Serves 8 as Dessert. Crepes ½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional) 1 vanilla bean, split and scraped Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature. === Roasted Banana & Mango Filling: 10 bananas 3 mangoes 1-2 vanilla beans split 2 cinnamon sticks ¼ C. palm sugar 1/3 C. Armagnac, Brandy, or Rum Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup. === Orange-Lychee Sauce Juice from a can of lychees 1 C. of orange juice 2 T. honey In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low. === Raspberry Coulis 1 C. Fresh raspberries 2 T. Fructose ( or lychee syrup) 2 T Apple juice 1 T. Honey 2 t. Orange liqueur, optional In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed. Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve. === Crepes: 3 Eggs 1 C. Coconut milk 1 C. Cooked Pinhead Oat Meal 2 T. Flour 1 t. Ground cloves 1 t. Ground cinnamon 2 T. Melted butter 1 T. Palm sugar (brown sugar, or raw sugar, will work) Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour. Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve. Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut. Keywords: Dessert, Intermediate ( RG1740 )
  20. Here is a previous thread that has some pics.
  21. No connection except that I had some in my fridge forever and wanted to get rid of it. So I used them as decoration and the few people who knew what they were nibbled on them.
  22. gfron1

    Goat Heads for Dinner

    They don't look too appetizing to me, but I won't stick my tongue out at them
  23. WOW! That is gorgeous. Now I see why that was a highlight of the trip.
  24. My spouse abosutely loves it when I burn our rice (not too often, but it does happen), because he gets the rice disk from the bottom of the pan.
  25. I don't know, but my guess would be Northern since they travelled to Germany as well.
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