eskay
-
Posts
194 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by eskay
-
-
Oh my god everything looks so awesome. I want it alllllll
Kate---these are just enchanting---I read the word "rambutan" in a novel many years ago, and repeated it to myself at the oddest moments, like a mantra, for ages. It stood for the exotic ne plus of all fruits. I still do not know the taste---is it similar in taste and texture to a lichee?And what is the pastry? Are the strawberries baked in, or added after? They still look plump and shiny and perfect.
Thanks rachel
They were a big hit at work.Rambutans are pretty similar to lychees in my experience (at least on the inside...). So they are quite sweet. A little grapey. I don't know how better to describe them.
The pastry is just a pate sucree, and the strawberries are unbaked. I brushed a bit of the jelly on top to make them shiny and pretty.
-
Thanks for the reply. I ended up doing it the next day anyways, so it turned out to not be an issue, but I'll remember for next time! This is what I made.
-
That fathers day cake is seriously cool.
I made little mini strawberry and rambutan tartlets. They were going to be strawberry and lychee, but the lychees didn't look very good and it's basically the same thing
Theres a layer of vanilla custard underneath a layer of strawberry-rambutan jelly, and the fruit on top.
-
I'm making tarts with a baked custard filling. Is it possible to make the custard and refrigerate it overnight before baking it in the tart shells, or should I make it right before baking? It contains milk, heavy cream, eggs, sugar, and vanilla.
-
monavano that quesadilla looks wonderfully crispy
Continuing the pasta-and-poached egg trend that seems to have been triggered by SobaAddict's foodblog (at least it was for me), I had spaghetti, garlic, kale, oyster mushrooms, ricotta salata and a poached egg.
Rather puny looking yolk shot...
-
Raspberry and pistachio...although I can't figure out if the reason I like that combination has more to do with the colours than the flavours
-
Somehow I suspect that Bravo really doesn't see the website and the recipes as being a high priority
On the 'overworking the meat' thing, I always assumed it was because there was a danger of squishing it together too much so that it got dense, but that isn't based on anything authoritative.
I really liked this episode. I liked the quickfire, I liked the things that people made for the challenge, and I agree with the elimination...although like others have said, Nikki's really gotta go.
I wouldn't be surprised if the oil was preheated actually. I know its not really comparable, but on iron chef I think I've seen them use pots of stock that has been heated up ahead of time (at least that's what it looks like). I'd be interested in knowing if that's the case, though.
-
Wow, what an amazing gift. And the cake looks pretty good, too!
-
I'm suddenly tempted to dip tortilla chips in nutella
-
-
I try to use my reuseable bags and usually remember to bring them with me...the problem is that the way the grocery store I go to is laid out, I usually exit where there are only self-serve kiosks. And since I only ever have a basket's worth of stuff, I like using them. But you can't use reuseable bags with them (well, not very easily because they don't fit on the carousel well) so unless the lines are huge I usually just go through the manned checkout
-
Maybe they fed the tuna to the cat...
-
I found rhubarb in the store here! I used it to make a strawberry rhubarb pie for Easter
-
I've done it. Works pretty well, but I agree with the above commenters in that it's "different" from real ravioli. But still good. And faster
-
Right now, just green tea, but I had a walnut muffin a little while ago.
-
I did too. And then I clicked the link and was highly amused at the fact that the kids are wearing safety goggles.
-
Swisskaese, that stew looks really really good.
eskay: Your chicken sounds delicious, blue garlic and all. Are you taking or administering exams?Thanks
Taking them...and as usual I'm stuck here till the 21st 
Winter storm warning tonight, and I had a butternut squash donated from a a friend who's moving out and won't have a chance to use it, as well as a bag of arborio rice ageing gracefully in the cupboard...so I made risotto. For a first attempt I think it was pretty good
-
I will eat lots of new things
I will make my own coffee
I will find an asian grocer
I will learn not to underbake things
I will teach anyone who asks me something
I will take advantage of the library 5 minutes away and read every cookbook I can get my hands on
-
Inspired by the Pimp That Snack website, we made our first attempt at a giant potsticker, dubbed the potsmasher.
We made a meatloaf and cooked it to 140 internal temp. Then cut that in half and with a huge dough rolled out, we sealed it. I steamed it in a parchment lined colander in a wok. Not perfect, but very tasty. We are going to try again with the second half and I will post photos. We did not crimp it well on this attempt.
This sounds hilarious and awesome.
Haven't posted here in a while, mostly because I haven't been cooking dinner....Yay exams
Stuffed the chicken with a quartered lime, some onion, and a few cloves of garlic (which turned a nice shade of blue
) and rubbed it with olive oil, chili powder, paprika, s&p, and oregano. It was really good. 
-
I agree, fresh herbs are a huge pain in the neck in every way. It's better in the summer, because I have a windowsill with at least a couple things growing (not to mention all the farmer's markets...
). But I don't mind buying a huge bunch of parsley since I love the stuff. I make salad out of it And tabbouli. -
Add me to the people who would gladly dive into that cheese. As for the tripe, I've never tried it, but if it's in a dish that as delicious as that looks I'll be sure to.
-
I made focaccia for the first time....and forgot the salt. Argh. Hopefully it won't be as bland as I anticipate
EDIT: As expected, pretty meh. Oh well, I'll make more. I still have all the ingredients, and with such a short rising time, it's not that big a deal.
-
Back to food. For stuff like nuts, etc., what are some good packaging options?
I thought this was fascinating....talk about dedication....someone documented the folding of paper "nut/seed" cones in markets of Eastern Europe. I practiced with scrap paper and got it about right. But I'm not sure what decorative holiday paper will be strong enough for wrapping Pille's cinnamon almonds. Freezer paper would be good, but not pretty. At our market they sell the almonds in the traditional clear cellophane? cones...but they are very long and skinny....don't know how to do those.
What if you had two layers, one freezer paper on the inside, and decorative paper on the outside?
-
Never made it, but I don't think it would last very well...the fruit roll up nori would probably get sticky pretty fast. I guess not that different from real sushi
Sweet Potato Muffins
in Pastry & Baking
Posted
I made sweet potato muffins last year, they were decent. I added pecans instead of walnuts.
I found the texture to be a little strange...not denser, but different in some way. I don't exactly remember...it's probably because of the amount of starch in the sweet potatoes. They were good though, lots of flavour.
The recipe I used was fairly similar to chefpeon's I believe, although there might have been a higher ratio of sweet potato to flour. Sorry I can't be more specific, my notebook is at home, but I expect chefpeon's recipe is better tested than mine anyway