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  1. Welcome to the Pennsylvania Cooking forum, where we discuss all cooking and sourcing related topics specific to Pennsylvania for the benefit of both residents and visitors to the region. In this forum, you'll find topics about recipes, preparations, local markets, sourcing, farming and regional ingredients found in Pennsylvania. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  2. eG Forums Events Calendar We're looking for food-themed events in New Jersey to post in the Calendar. Charity events for food-related causes Large cook-offs and contests Restaurant weeks, classes, and specials Professional conferences Wine, cheese, chocolate, and other tastings State fairs, farmers markets, and other agricultural events Let's fill up the Calendar with your favorite food events! If you have an event to suggest, please contact any Regional Forums host by PM or email. To create a complete listing, please include the following information: 1. Title of the Event 2. Starting Date 3. Last Day (if a more than one day event) 4. URL(s) if applicable. 5. Price of admission (if any) 6. Open to the public or any restrictions 7. Summary description of the event Thanks!
  3. New Jersey Dining Forum Index This index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the Regional Forum hosts and we will review the topic for inclusion. Statewide NYC Foodies, Get Thee to New Jersey, why you should go & what you're missing Your top 3 in NJ Pizza Superbowl, Best tomato pie / Pizza in NJ (merged) Best Steakhouse In New Jersey, (merged) Thai Restaurants in New Jersey More Jersey Dogs, HollyEats is hungry Vietnamese Restaurants in New Jersey, got any more? Finding Indian Food in Jersey as good as NYC, Indian food Eating Chinese in New Jersey, The area's best Chinese food North Jersey's Best Bagels, Where are they???? North Jerseyl Best of Bergen Co, What are the Favorites I would like some ice cream, please, Somewhere near Montclair would be nice Looking for Burger Place, near Montclair Favorite Italian Restaurant -- Northern NJ Jersey Shore Cape May, NJ, Excellent Sea Food Restaurant seafood at the shore, looking for suggestions Atlantic City Fine Dining, What not to miss ??? South Jersey Restaurant options in southern NJ, Anything other than chains?
  4. Welcome to the New Jersey Dining forum, where we discuss all dining related topics specific to New Jersey for the benefit of both residents and visitors to the region. In this forum, you'll find topics about restaurants, chefs, local media coverage of the dining scene in New Jersey, plus all of the planning and reporting topics for Society events. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  5. eG Forums Events Calendar We're looking for food-themed events in New Jersey to post in the Calendar. Charity events for food-related causes Large cook-offs and contests Restaurant weeks, classes, and specials Professional conferences Wine, cheese, chocolate, and other tastings State fairs, farmers markets, and other agricultural events Let's fill up the Calendar with your favorite food events! If you have an event to suggest, please contact any Regional Forums host by PM or email. To create a complete listing, please include the following information: 1. Title of the Event 2. Starting Date 3. Last Day (if a more than one day event) 4. URL(s) if applicable. 5. Price of admission (if any) 6. Open to the public or any restrictions 7. Summary description of the event Thanks!
  6. New Jersey Cooking Forum Index This index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the Regional Forum hosts and we will review the topic for inclusion. Statewide Good Butcher Shop/USDA Prime meat in N. Jersey Best place to buy sausage Our Food Resources, How many of these places do WE visit? New Jersey Farmer's Markets North Jersey northern nj lobster, inexpensive fresh lobster? Cheese near Montclair
  7. Welcome to the New Jersey Cooking forum, where we discuss all cooking and sourcing related topics specific to New Jersey for the benefit of both residents and visitors to the region. In this forum, you'll find topics about recipes, preparations, local markets, sourcing, farming and regional ingredients found in New Jersey. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  8. eG Forums Events Calendar We're looking for food-themed events in New York to post in the Calendar. Charity events for food-related causes Large cook-offs and contests Restaurant weeks, classes, and specials Professional conferences Wine, cheese, chocolate, and other tastings State fairs, farmers markets, and other agricultural events Let's fill up the Calendar with your favorite food events! If you have an event to suggest, please contact any Regional Forums host by PM or email. To create a complete listing, please include the following information: 1. Title of the Event 2. Starting Date 3. Last Day (if a more than one day event) 4. URL(s) if applicable. 5. Price of admission (if any) 6. Open to the public or any restrictions 7. Summary description of the event Thanks!
  9. New York Dining Forum Index This sample index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the Regional Forum hosts and we will review the topic for inclusion. THE BESTS: These are all New York City Best-ofs, unless otherwise indicated. Feel free to update with whatever you think is best. The Best: Afghan The Best: Amuse Bouche The Best: BLT Sandwich The Best: Bone Marrow The Best: Breakfast The Best: Brisket The Best: Buffalo-Style Chicken Wings The Best: Burger The Best: Char Siu (Chinese Barbecued Pork) The Best: Chinatown Peking Duck The Best: Chinese Dumplings The Best: Chinese Noodles The Best: Chinese in Chinatown, any style The Best: Chocolate Dessert The Best: Choucroute & Cassoulet The Best: Coffee The Best: Cooked Whole Fish The Best: Creamed Spinach The Best: Crème Brûlée The Best: Cubano Sandwich The Best: Dim Sum The Best: Dim Sum Flushing The Best: Egg Custard Tart The Best: Espresso The Best: Felafel The Best: Flushing Chinatown The Best: Fries The Best: Gelato The Best: Greek food in Astoria The Best: Happy Hour in the 5 Boroughs The Best: Hot Chocolate The Best: Hummus The Best: Ice Cream The Best: Indian The Best: Italian for Dinner The Best: Italian, Low-Priced The Best: Linguine with White Clam Sauce The Best: Korean The Best: Mexican The Best: Mexican Fancy Restaurant The Best: Muffins and Cupcakes The Best: Outdoor Dining The Best: Offal The Best: Pasta The Best: Pizza The Best: Pizza in New York State (not City) The Best: Pork Belly The Best: Prime Rib The Best: Ramen The Best: Red Velvet Cake The Best: Restaurant Dollar-for-Dollar The Best: Restaurant Neighborhood The Best: Risotto The Best: Rodizios/Churrascarias The Best: Romantic Dining The Best: Rotisserie Chicken The Best: Sandwiches (Banh mi, Cuban, souvlaki, etc.) The Best: Soups The Best: Steak The Best: Steak Frites The Best: Sushi The Best: Tacos The Best: Tea Rooms The Best: Tiramisu The Best: Turkish The Best: Udon Noodles The Best: Vegetarian Dining The Best: Vietnamese BARS AND COCKTAIL LOUNGES Clover Club - Brooklyn Death & Co PDT (Please Don't Tell) Pegu Club RESTAURANTS: Babbo Bistro Benoit Blue Hill at Stone Barns Cafe Gray Daniel Del Posto Eleven Madison Park Franny's Gordon Ramsey at the London Gramercy Tavern (2008 - ) Jean Georges L'Atelier de Joël Robuchon Le Bernardin Lupa Merkato 55 Momofuku Ko Momofuku Noodle Bar Momofuku Ssäm Bar Perry Street Shake Shack Sushi Yasuda Tailor The Modern at MOMA Otto (2007 - ) Per Se Peter Luger's Steakhouse wd-50 REVIEWING Bruni and Beyond: Reviewing (2008) RECOMMENDATIONS BY LOCATION OR SPECIAL REQUEST Where to Eat Manhattan - 2008 Lunch Below 14th Street Brooklyn Ithaca Rochester Upstate Dining
  10. Welcome to the New York Dining forum, where we discuss all dining related topics specific to New York for the benefit of both residents and visitors to the region. In this forum, you'll find topics about restaurants, chefs, local media coverage of the dining scene in New York, plus all of the planning and reporting topics for Society events. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  11. eG Forums Events Calendar We're looking for food-themed events in New York to post in the Calendar. Charity events for food-related causes Large cook-offs and contests Restaurant weeks, classes, and specials Professional conferences Wine, cheese, chocolate, and other tastings State fairs, farmers markets, and other agricultural events Let's fill up the Calendar with your favorite food events! If you have an event to suggest, please contact any Regional Forums host by PM or email. To create a complete listing, please include the following information: 1. Title of the Event 2. Starting Date 3. Last Day (if a more than one day event) 4. URL(s) if applicable. 5. Price of admission (if any) 6. Open to the public or any restrictions 7. Summary description of the event Thanks!
  12. New York Cooking Forum Index This sample index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the Regional Forum hosts and we will review the topic for inclusion. THE BESTS These are all New York City Best-ofs, unless otherwise indicated. Feel free to update with whatever you think is best. The Best: Bahn Mi Downtown The Best: Bialy The Best: Bread The Best: Butcher The Best: Cheesecake THE Best: Cheese Store The Best: Chinatown Fish Market The Best: Chinatown Grocery Store The Best: Chocolatier for Value The Best: Chopped Liver The Best: Cookies The Best: Fishmonger for Sushi-Quality Fish The Best: Fish at Retail The Best: Knife Sharpening The Best: Pastries The Best: Sausage Market The Best: Smoked Salmon KEEPING TABS ON... Fairway Stew Leonard's Union Square Greenmarket
  13. Welcome to the New York Cooking forum, where we discuss all cooking and sourcing related topics specific to New York for the benefit of both residents and visitors to the region. In this forum, you'll find topics about recipes, preparations, local markets, sourcing, farming and regional ingredients found in New York. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  14. Welcome to the Restaurant Life forum, where we talk about all aspects of working and dining at restaurants, diners, cafes and bistros. Want to discuss cell phones in restaurants, tipping practices, kitchen and waiter’s uniforms? Or read topics like The Horror Of Working On Christmas Day; Cheesecake Factory R&D; or Tipping The Kitchen? This is the place. (For reviews, questions or comments on specific restaurants, please post in the appropriate regional forum.) Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function. If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial. We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here. The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines. In order to encourage an open exchange of culinary information and views, Society members are expected to act with civility and to maintain a focus on issues pertaining to food and drink. A more detailed explanation of our decorum and topicality guidelines can be found here.
  15. Welcome to the Food Traditions & Culture forum, the place to discuss culinary lifestyles, food history, diet and nutrition, food mores, etiquette and entertaining – all the aspects that make up our culinary culture and traditions. Here you’ll read about How to Travel with Knives; Best Sandwiches Around the World; Hannukah Traditions and New Twists; If You Were An Expat and more. Food Traditions and Culture is also home to the eG Foodblogs. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here.
  16. The following table was compiled by Camano Chef, posted here to preserve the formatting of the table. All of the contents are his.
  17. [Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)] As all readers of the massive Charcuterie topic topic know, it has become unwieldy. Thus we offer this new index, to aid readers in finding all of the information our members have contributed over the years. We ask that, as discussion continues in this new topic/section, posters keep their posts focused on recipes and techniques from the book itself, and small modifications to those recipes. For general charcuterie discussions that are not focused on recipes from this book, you will find many other topics devoted to them. Thank you for participating! We look forward to more great contributions in this topic!
  18. As all readers of this massive topic know, it has become unwieldy. Thus we offer this index, to aid readers in finding all of the information our members have contributed over the years. We've also started this topic, for new discussions of the recipes in Ruhlman's book. Thank you for participating! We look forward to more great contributions in the new topic! [Moderator note: This topic continues here, Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6)]
  19. (NB: This comprehensive index was prepared by Chris Hennes.) CharcuterieThe Craft of Salting, Smoking, and Curing Michael Ruhlman and Brian Polcyn Published by W. W. Norton (November 21, 2005) Forward by Thomas Keller The original "Cooking (or curing) from Charcuterie" topic is one of the all-time most popular topics on the eGullet forums, and the depth and breadth of information in it is truly astonishing. What follows is a list of commonly asked questions with links to the post (or posts) that best answer the inquiry. In addition we are providing a table of contents below with links to some of the most thorough results posts for each recipe. The original topic has been closed, and as discussion continues on this new topic, we ask that posters keep their posts focused on recipes and techniques from the book itself, and small modifications to those recipes. As this book seems to have sparked (or at least fanned the flames!) of a tremendous amount of interest in charcuterie, most individual charcuterie items have other topics devoted to them: you can use the eGullet forums search engine top help you find the best place for your post. Thanks, and happy curing! Other Charcuterie-related Topics to Consult Making Bacon Making Sausage Making Guanciale Smoking Brisket Making Pastrami Smoking Turkey Making pork butt (a.k.a. "Behold my Butt!") Smoking Misc. Meats Meat Grinders Meat Slicers Sausage Stuffers Smokers Cellars and Chambers for Curing and Aging Food safety Topic Index Frequently Asked Questions Salt Curing FAQs How long do I cure a Salmon filet? Can I salt cure whitefish other than Cod? How do I use wine in a cure? Can I add booze to my cures? How much salt should I use for a five pound pork belly? How much liquid should my belly give off when curing? Can I make bacon with skin-off pork bellies? I ran out of time to smoke my bacon: can it wait a few more days? My belly is soft, what do I do? What size bags should I use for curing bacon? What's the deal with "nitrite free" bacon? How long can I store cured bacon before I have to smoke it? General Sausage FAQs When is it most critical to keep the meat cold? When can I be more relaxed? My forcemeat seems "gritty" -- what's that all about? What does a broken sausage look like? Can I mix stuff together today and grind it up tomorrow? Is it really critical to cook sausages to only 150 degrees F? Why do I get "cracks" between the meat inside my stuffed sausages? What are the white "spider" lines on the surface of my natural casings? See also this. When I stuff casings they puff up with air: how do I prevent this? Should I twist the links as I stuff, or wait until the end? How do I use sheep casings without tearing them? How do I get collagen casings to form links? What holds the sausage in the casing once they've been cut apart? How full should I stuff the casings? How should I store my finished sausages? Can I use rendered/cooked fat instead of fatback? Can I use frozen, salt-added blood for my boudin noir? What makes a good hot dog? Do I have to use fresh pork for the sausages, or can it be frozen? Do I have to poach Boudin Noir before freezing it? Should I use phosphates in my sausages to help with emulsion? Do I have to use shoulder in my sausages? Dry-Curing FAQs Can I dry-cure in a regular refrigerator, next to last week's chicken salad? Are there any dry-cured products I can make in a regular refrigerator? Can I cure my pancetta with the skin still on? What do I do if the outside of my sausage is hard but the inside is soft? Why is my jowl turning green? How do I measure the pH of cased sausages that are dry curing? What controls the level of acidity in dry-cured sausages? See also this. Why do the recipes call for so much Bactoferm? Can I leave out the Bactoferm? How should I store my Bactoferm? How long will Bactoferm keep in a household freezer? See also this. What is the difference between the various Bactoferms (LHP, F-RM and M-EK)? My fermented sausages taste funny: do I have to use a starter culture? What role do sugars play in dry-curing sausages? What size casings should I use for Coppa? What is the secret to Armandino Batali's guanciale? My dry cured salame never firmed up and looks weird, what's going on? My house is cold, where can I incubate my salame? I added M-EK-4 to the outside of my salame, and now I've got hairy white mold: what do I do? Can I use cheap supermarket pork for dry-curing whole muscles? Do I really have to let stuff dry for months on end? My ham still seems raw inside, what did I do wrong? Equipment FAQs Should I use a PID controller in my homebrew curing/smoking chamber? What is the best way to use the KitchenAid stuffing attachment? What do kids think about the KitchenAid stuffer? What do I do with the little plastic thingy that came with the KitchenAid stuffing attachment? Five pounds of sausage doesn't fit in my stand mixer bowl, what do I do? Do I really need one of those expensive hygrometers for dry curing? How can I humidify my curing chamber using a humidifier? How do I use a salt-water solution to control humidity in my curing chamber? See also this. Should I lube up my sausage stuffer? Can I use a FoodSaver to cure my bacon? Do I need a fan in my curing chamber? Mold FAQs Is there any way to save my sausage with the fuzzy green mold? I just panicked and wipe off some of the good white mold: did I hurt anything? What does the good mold look like? See also this. Can I use a cheese rind mold to inoculate the outside of my dry-cured sausages? What does the bad mold look like? Smoking FAQs Isn't bacon supposed to be cold smoked? What temperature does smoke absorption stop at? What kind of wood should I use to smoke? Can I hot- and cold-smoke at the same time with my homebrew smoking rig? Misc. FAQs Is it really worth doing this at home? Don't I need an advanced degree or something? What is a good online source for sodium nitrite/nitrate/pink salt? Where can I get cheap pork back fat? How do I "harvest" the coppa from the shoulder? What do I do with a broken terrine? What's a good way to weigh down my pâté? Is "pork back fat" the same thing as "fatback"? How long can I freeze fatback? How long does fatback keep in the refrigerator? What do the jowl glands look like? Can I use wild hogs to do this stuff? What temperature do I need to reach to destroy butulism-related organisms/toxins? When do I need to use Nitrites and/or Nitrates? What are the nitrite concentrations in D.Q. Curing Salt #1 and #2? What is the UK equivalent to "Pink Salt"? How long does duck fat keep? Can I make any of this stuff Kosher? Miscellaneous Information Other useful books Homebrew curing box Tips for using the KitchenAid grinder Improvised hot-plate smoker Ideal curing chamber suggestions Humidity explanation Improvised cold-smoker setup Grinder analysis Curing a country-style ham Improvised cold smoker Prescribed treatment of pork and products containing pork to destroy trichinae. Brine Calculations Table of Contents (with links to a few detailed posts) NOTE ABOUT POST SELECTION: The most appropriate post from the original topic was chosen to represent each recipe. Criteria for selection: 1) Includes photos, 2) is a recipe from Charcuterie with only minor modifications, and 3) is well-documented. Nominations for recipe analysis posts (from either the original topic or the new one) should be PM'ed to Chris Hennes or any other Kitchen Forum host. 1. Introduction 2. Recipes for Salt-Cured Food Fresh bacon (p. 41) Pancetta (finished product) (p. 44) Guanciale (p. 47) Salt Pork (p. 48) Salt Cod (p. 49) Fennel-cured salmon (finished product) (p. 50) Duck prosciutto (p. 54) Beef jerky (p. 55) Lemon Confit (p. 56) Herb-brined roasted chicken (p. 63) Garlic-sage-brined pork chops (p. 65) Corned beef (p. 67) The Natural Pickle (p. 69) Traditional dill pickles (p. 71) Home-cured sauerkraut (p. 72) 3. Recipes for Smoked Food Herb-brined smoked turkey breast (p.80) Whiskey-glazed smoked chicken (p. 81) Hot-smoked duck ham (p. 82) Maple-cured smoked bacon (p. 83) Smoked ham hocks (p. 85) Tasso ham (p. 86) Canadian bacon (p. 88) Spicy-smoke-roasted port loin (p. 89) Pastrami (p. 91) Carolina-style smoked barbeque (p. 92) American-style brown-sugar-glazed holiday ham (p. 93) Smoked jalapeños (p. 94) Spicy smoked almonds (p. 95) Smoked salmon (p. 96) Smoked scallops (p. 97) 4. Sausages Garlic sausage (p. 117) Kielbasa with marjoram (p. 118) Breakfast sausage (p. 120) Bratwurst (p. 121) Italian sausage (p. 122) Chicken sausage with basil and tomatoes (p. 124) Duck, sage and roasted garlic sausage (p. 125) Mexican chorizo (p. 127) Merguez (p. 129) Spicy roasted poblano sausage (p. 131) Turkey Sausage with Dried Tart Cherries (p. 132) Weiswurst (p. 140) Mortadella (p. 142) Boudin Blanc (p. 143) Boudin Noir (finished product) (p. 145) Shrimp, lobster and leek sausage (p. 147) Foie Gras and sweetbread sausage (p. 149) Braised sweetbreads (p. 150) Knackwurst (p. 153) Jagerwurst (p. 155) Smoked Andouille (p. 156) Venison Sausage (p. 157) Summer Sausage (p. 159) Thuringer (p. 160) Smoked chicken and roasted garlic sausage (p. 162) Kielbasa (p. 163) Hot dogs (p. 164) Hungarian paprika sausage (p. 166) Cold-smoked andouille (finished product) (p. 167) Cold-smoked chorizo (finished product) (p. 169) 5. Recipes for Dry-Cured Food Tuscan salami (p. 183) Peperone (finished product) (p. 185) Sopressata (finished product) (p. 186) Coppa (p. 188) Spanish chorizo (p. 190) Hungarian salami (p. 191) Sucisson Sec (p. 193) Landjager (p. 194) Salted air-dried ham (p. 197) Blackstrap Molasses Country Ham (p. 198) Bresaola (finished product) (p. 200) Lardo and Cured pork belly (p. 201) 6. Pâtés and Terrines Pâté de Campagne (p. 213) Pâté Gradmère (p. 214) English Pork Pie (p. 217) Pork Terrine with Pork Tenderloin Inlay (p. 219) 1 Venison Terrine with Dried Cherries (p. 221) Chicken Galantine (p. 223) Roasted Duck Roulade ( finished product) (p. 229) Pork Pâté en Croûte (p. 231) Veal Terrine Gratin (p. 237) Shrimp and Salmon Terrine with Spinach and Mushrooms (p. 239) Maryland Crab, Scallop, and Saffron Terrine (p. 241) Salmon Pâté in Basil Cornmeal Crust (p. 242) Grilled Vegetable Terrine with Goat Cheese (p. 247) Avocado and Artichoke Terrine with Poached Chicken (p. 250) Headcheese (p. 253) 7. The Confit Technique Duck confit with clove (p. 259) Duck confit with star anise and ginger (p. 261) Goose confit (p. 261) Pork confit (p. 263) Pork belly confit (p. 264) Classic pork rillettes (p. 267) Smoked trout rillettes (p. 269) Mediteranean olive and vegetable rillettes (p. 270) Rillettes from confit (p. 272) Onion confit (p. 273) Tomato confit (p. 274) 8. Recipes to Accompany Charcuterie Basic Mayonnaise (p. 277) Aïoli (p. 278) Rémoulade (p. 279) Sauce Gribiche (p. 280) Cucumber Dill Relish (p. 281) Smoked Tomato and Corn Salsa (p. 282) Tart Cherry Mustard (p. 283) Green Chile Mustard (p. 284) Caraway-Beer Mustard (p. 284) Basic Vinaigrette (p. 285) Russian Dressing (p. 287) Chipotle Barbeque Sauce (p. 287) Carolina-Style Barbecue Sauce (p. 288) Cumberland Sauce (p. 289) Orange-Ginger Sauce (p. 290) Horseradish Cream Sauce (p. 290) Basil Cream Sauce (p. 291) Spicy Tomato Chutney (p. 292) Corn Relish (p. 293) Green Tomato Relish (p. 294) Onion-Raisin Chutney (p. 295) Bourbon Glaze (p. 295) Marinated Olives (p. 296) German Potato Salad (p. 297) Sweet Pickle Chips (p. 298)
  20. Welcome to Cookbooks & References -- one of two new forums devoted to books. This is where you’ll find the topics on the books we cook from (and, sometimes, one we'd never cook from) and those we turn to for advice on techniques and ingredients. Topics in Cookbooks & References focus on discussion of the books themselves. Some of the current topics include Fergus Henderson's Nose To Tail Cookbook, Cookbooks You Actually Use To Cook or Giorgio Locatelli's Made In Italy. You'll find discussions of what happens when you use the books to cook in the Cooking forum and in the regional cooking subforums. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function. If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial. We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here. The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.
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