jayejo
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Posts posted by jayejo
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Looks great! Your pics are so much nicer than mine.
As far as what is served with the duck. I don't know the why's of what are served, but I have been served peking duck with the thin "pancakes" before. Both were good. Can't really say which I prefer. The thin pancakes like I had before (in Las Vegas) or the puffy, steamed buns I had on Saturday night in Richardson.
My BlackBerry and I are sad that we couldn't make it.
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OK, I'm going to go with a smoked salt on top. I'll report back when I make them! Thanks for all the tips!
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See, that's why I posted here! I have this stuff that a friend told me about called Bacon Salt. I might use a pinch of that with the egg whites instead of regular salt. Would it mess up the batter at all if I did that?
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Since there are so many bakers around here who know their sugar much better than me, I'm turning to y'all for help. I'd like to make a bacon macaron. My first thought is a regular almond macaron cookie with a milk chocolate/bacon filling a lá Vosges Mo's Bacon Bar. I'm not quite sure how to make the filling though. Would I just temper some milk chocolate and add crumbled bacon? Or is there something else I should be doing?
I'm also open to other ideas for this bacon macaron idea if anyone has any.
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Velvety Vegetable Cheese Soup
HA! As a member of Weight Watchers for a long time now (it works if you actually do it), this recipe has long floated around using Velveeta Light and a can of Rotel as well.
Yes, I've tried it. Without the frozen veg medley (or can of VegAll as some recipes call for). It's like queso soup.
I have to go hang my head in shame now...
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I typically take it off the heat and let it sit for a while, then I portion it out into smaller containers, letting it sit out again before I stick lids on those and put some in the freezer and some in the fridge. I've never had any issues doing it that way. I do that for soups, stews, whatever you can think of.
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Anyone ever make pancakes with corn meal or corn flour?
I haven't done it before, but my mom and grandpa used to make cornmeal pancakes, or ho-cakes, when I was growing up. They always cooked them in bacon grease too. If you're interested, I'll see if I can dig up the recipe.
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My college roommate's MIL gave her this recipe and I love it. Not as much as I love going down the street and ordering Gingerbread Pancakes at the local diner, but I do love them. This is copied straight from the email I still have. God I love her...
1- Egg
1 ¼ cup – buttermilk
2 T. – Veg oil
1 ¼ cup – sifted flour
1 t. sugar
1 t. baking powder
½ t. baking soda
½ t. salt
Heat griddle while mixing batter. Beat egg, buttermilk & veg oil. Sift together flour, sugar, baking powder, soda and salt. Add to liquid & mix together. Scoop with ¼ cup onto griddle. Cook and enjoy then take a big poop.
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Moderator's Note: This report topic has been split off from the planning topic. -- CA
Thanks for hosting a great event Kent. It was great to meet you all and I look forward to getting to know you all better.
-j.
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I read that the CM in Southlake was doing this, and then just finally noticed it at the one here in Plano: in their bulk section, the last part of the jarred spices are taken up by different types of exotic salts. One particularly caught my eye: a black, smoked salt that I'd imagine is unbelievable over simple seafood or maybe a steak off the grill. Anyone checking these out?
I'm in Austin and our CM Westgate has the same thing. I did the black smoked salt on a dry aged rib-eye from Whole Foods Market on the grill and it was absolutely the best steak I've ever eaten in my life.
So to answer your question, yes, I'm checking these out
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American processed cheese food slices... why not just slap a slice of orange-colored wax on your sandwich?
I buy this for two things: to give the dogs their pills and for grilled cheese when I'm feeling 10 years old.
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Thank you so much for sharing this post and these pictures! They are absolutely beautiful, and I'm green with envy right now.
I can only hope that more and more people join the movement to source, use and eat local animals who've been treated well and without hormones and antibiotics. Kudos to y'all!
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I got shamed into making stock from my turkey carcass by Ruhlman. I now have 8 quarts of rich delicious nectar in my freezer.
Here's the post...a good read.
http://blog.ruhlman.com/ruhlmancom/2007/11...sgiving-th.html
Me too Morgan. And I have about the same amount of stock in my freezer too! More like 7 quarts actually since I made the Turkey Gumbo from Serious Eats last night (Delicious!).
http://www.seriouseats.com/recipes/2007/11...ers-recipe.html
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That's a really good one! I'd also nominate Old Alligator Grill. We used to love going there, at least for happy hour, but it's gone so far down hill that I wouldn't even order a Coke there anymore.
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I'm still in a food coma from yesterday and haven't eaten yet. At some point today, I'll have a reheated plate of leftovers. After that, I'm done. I don't want to see any of this stuff again until next year thank-you-very-much.
Right now though, I've got stock going in the oven. It's an experiment since it was a smoked bird. I removed all the skin and hacked it up and covered with water per Ruhlman's blog. I figure I might at least get a nice smoky soup base out of it and if not, what have I lost? At least I tried, no?
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Jayejo: I would never have been able to tell that those were the only perfect macarons, heh. They look great
Thanks jumanggy! I'm excited to work on the raspberry Thursday night. I'm convinced that macarons are the new cupcake...
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I've become obsessed with French Macarons. I just did the Gingerbread Macarons from the LA Times and did an orange cream cheese filling.
I also made some regular flavored ones with a salted caramel filling. This week it's more of those, plus a raspberry buttercream filling and maybe a pistachio version as well.
I'm not sure how to post an image here, so you can see photos on my blog:More Macarons.
This is really my first foray into baking as I'm more of a cook. However, this is really fun!
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The catfish recipe from White Trash Cookbook is great too. I don't own this one, but my mom does.
I think my most embarrassing is one called The Ex-Boyfriend Cookbook. A writer friend of mine got it as a galley and gave it to me since she doesn't cook. It's recipes that these two girls collected from ex-boyfriends and it stinks.
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We practiced over and over with frosting of various densities, but I would think that coolwhip would be too soft, even for practice. I'd buy whatever canned frosting was cheapest and use it over and over, you could ref it for practice with a firmer texture.
This is a great idea. You're right on the texture aspect. I'd been thinking about that ever since I read the Cool-Whip suggestion. I'm going to have to go with the frosting!
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I grew up on Popeye's. We lived in Slidell when I was younger and Saturday morning cartoons were sandwiched into a show that was sponsored by Popeye's. You'd see all the Brownie, Girl Scout and Boy Scout troupes sitting in the audience with their box of chicken.
My dad would always go get boxes of chicken for us to eat as it was his favorite thing too.
When I was going through chemo last summer, I ate it up (along with a lot of macaroni and cheese and Whataburger. What is it about chemo that makes you want to eat really bad food?).
I still eat Popeye's about once every couple of months, usually on Sundays when I don't feel like cooking. I used to be a dark meat, mashed potatoes girl, but now I'm a dark meat, green beans girl.
KFC just gives me the willies.
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I made macarons the other night and was thinking about how bad I am with a pastry bag. I'm making more tomorrow and actually dreading piping them because I'm so bad at it. I think I just need to sit down with some Cool-Whip and a pastry bag one day and practice. Then I might get better at it.
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The CM bag makes me laugh, but I'm hooked on my new "grape" bag from Whole Foods. It was .99 and I've got some of the others as well (coffee, flour). I keep them in the car, and, since I work there too, they have them in the copy rooms that we can take and return, which is really cool. And yet, I still forget to use them 95% of the time.
My paper bags end up as my recycle bin, and then I take them out to the outside bin. 2 fit perfectly in the bin, and I usually have two a week. How's that for serendipity? Or something...
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I'm new here, and this is my post. I can't thank you enough for the Amoretti link. I'm on a macaron obsession right now and the variety of nut flours and flavorings are just what I've been looking for. I'm already loving eGullet!
Help Me Make a Bacon Macaron
in Pastry & Baking
Posted
Thank you all for the fantastic ideas! The weather on Saturday is supposed to be icky and cold, so I'm going to hole up with these suggestions and get to baking. I'll post the results for all to see!