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Everything posted by heidih
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Nice finish color. Both leg and gravy process appeal. Is that some ty*pe of berry sauce to the left?. You got this! Would you do it again? For just a section I prefer the thigh.
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The skins have been removed? The rage for the cherry tomatoes I see is the whole roasted ones with aromatics.
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Good grief. When you see keto and vegan as marketing buzzwords - think! So they picked all the insects off the grapes before crushing? lets just set some Welch's grape juice to ferment in a cool dark place... Then treat yourself to a winery tour and see the process, smell that primal scent of the process.
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Reminds me of the great descriptions of the truffle hunters in Peter Mayle's books about his life in Provence. Quite a tribe.
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Perhaps helpful https://forums.egullet.org/topic/148943-asian-style-master-stock/ And a goofy format but references a trusted eGer
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My latest end of eve thing are the Kedem tea biscuits. Either chocolate, vanilla, or original. Crispy, barely sweet and perfect with a cup of tea. Uuallyno more than $1 and maybe change per packet. https://thetakeout.com/kedem-tea-biscuits-cookie-kosher-budget-grocery-shoppin-1840765801
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Love the different colors of twine for I.D. and also look forward to further reports. Yes it is more fun to do ensemble but in these times one does the best possible to still enjoy delightful foods. Interesting too on the collards. I'm a greens (esp bitter) fiend, Do you pre-cook or?
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Aaww you're a sweetie who goes for the sweeter stuff I was on a bus trip once and charged with serving the wine - Peter Vella. As I recall that brand has a spout with a button you have to push hard. I had a sore thumb after filling the plastic cups.
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Remind us of you box wine of choice please - brans and type.
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Appeals to me Is this a flavor combination you create or does it come from a recipe? I ask because I need to be a bit more bold in my seasoning.
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2021 - another odd time for gatherings. Plans?
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Scary but for some instagram folks... worthy
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Oh other link to the Cook-Off https://forums.egullet.org/topic/92298-tamales-cook-off-25/page/2/
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The approach of the Christmas season and this Eater LA piece has tamales exploding in my mind https://la.eater.com/maps/best-tamales-los-angeles-mexican-guatemalan-brazilian-puerto-rican Normally I default to the tamale cart guy ringing his bell but not residing in such a locale currently. There are a few with the cooler in back of pickup sitting on tailgate but again not in my current scope. I've done a wonderful batch' before using fresh tamale masa from Diana's but can't get there either. http://www.dianas.net/AboutUs.html So I am going to see what I can cobble together with my limited product availability. May resort to Instacart and mail order. The filling to me just accents the corn goodness of the masa. May go crazy and use the duck fat Koger is suddenly stocking. Will report. Anyone else going to be in tamale mode? They freeze and re-steam well so ahead is ok. Some of the variations in the Eater article tickled my fancy and I also like the banana leaf versions. Probably a red chile pork with a fruity pepper mix and maybe out of my usual with a green chile fish.
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a pretty glass bowl with ornaments works too. You got this.
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Calm down young lady! I am sure your level of pampering/cooking is unrivaled anywhere else Mr. Hunter goes. Repeats every coupe of months are probably moist certainly, something he looks forward to. What hunting season is it? Throw a few Christmas colored kisses on his pillow like the fancy hotels - decorating done.
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That explains a few years ago when I overheard a few folks asking produce guy where parsnips were (and what did they look like!) and where were the dried cherries hiding
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Big city! I'm up in Rolling Hills but thanks for the offer
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You do keep thongs interesting. Now I have a craving for it. I do recall the 'smoothness" the one time I had it.
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Oh! Several eGers have that colander and I had it from from MIL - can't find it! So loved. I may have to go on a garage hunting expedition the next time my son is here. Has to be here
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Since fried dill pickles are a thing I could imagine a flavoring agent in the chicken nugget batter that mimics. Just look at all the "different" chip flavors we discuss.
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I often did batter with beer much like the sometimes recommended soda water, plus adds flavor. @liuzhou may have a different reason.
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I understand wanting and getting the input on your concept but can you give us an overview of the entire menu - it might prompt responses that help you. Brave undertaking ')
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I just processed the word "buffet" so dish will sit out. Under heat lamps? Is it intended to be a vegetarian main? To me (and what do I know) seems a one note item as potato innards are also soft even if you achieve a crisp on exterior - which may not survive buffet environment. What was your inspiration?