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helenas

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Posts posted by helenas

    Vinegar: Varieties and Use

    in Kitchen Consumer

    Posted

    I notice the tomato vinegar shown in helenas' post above. 

    I had some "tomato water" vinegar (loose translation) that was sent to me by a friend in Roumania several years ago.  It had a very interesting flavor and was great in salad dressings.  I have looked for a similar product several times but have never come across it.  Where is this one made?

    The one on my pic is produced by austrian artisan vinegaron Gegenbauer(check the site even if for recipes only) and was mail ordered from L'Epicerie.

    Cooking with Beer

    in Cooking

    Posted

    I use it to soak beans in. it adds a wonderful flavor. Also great as a brazing fluid

    WHT, this sounds intriguing: any particular type of beer?

    Do you cook beans in the same liquid? Or you add a fresh beer?

    Dinner! 2005

    in Cooking

    Posted

    freshly killed chicken from Griggstown Quail Farm, spatchcocked, quickly harissa marinated and roasted;

    cazuela roasted fingerlings and porcini;

    roasted golden baby beets with walnuts and garlic chives yogurt dressing;

    pickled fiddleheads and ramps;

    picnic51445un.jpg

    Saveurs Magazine...en francais

    in France: Cooking & Baking

    Posted

    The only problem with the rather reasonable subscription price is that it will come several months after it appears in France;

    Margaret, i politely disagree: i used to order Cusine et Vins de France directly and never had a problem with lagging - the date their site would announce the availablity was the date plus minus i would get my issue. Same experience when i ordered single issues of Saveurs from some CA company (don't have their link handy).

    And apropos of nothing, i have a subscription to australian Gourmet Traveller which i get at the same time that it hits newstands in Sydney or Melbourne :biggrin:

    Cooking with Beer

    in Cooking

    Posted

    My contribution to this thread (and i cooked with beer on many occasions) would be a seafood stew from

    Mai Pham's Pleasures of the Vietnamese Table: broth made from beer, chicken stock with tomato chunks, fish sauce, lemongrass, dill and celery with seafood and more tomatoes and dill added towards the end.

    Tonight i made this yet again with Czechvar, red snapper, large shrimps and serious amount of dried bird red peppers - mind-bogglingly good!

    What Beers Did You Drink Today? Or Yesterday? (Part 1)

    in Beer

    Posted · Edited by helenas (log)

    Last night I had Lancaster Brewing Co.'s new IPA, Hop Hog.  My first impression was that it was pretty average.  Not very hoppy and a bit on the thin side.  The hops that were there were one dimensional.  It's not the worst IPA I've ever had, but it's certainly nowhere near Hop Devil.

    Always glad to hear about a new IPA...

    :smile: For me, the best Hop Devil is the standard by which to judge all IPAs.

    i probably keep getting bad Hop Devil as i find it quite underwhelming.

    On the other hand i consider Hop Hog quite an interesting IPA: plenty of grapefruit bordering really strong almost guava aroma.

    We had a side to side tasting tonight and both preferred Hog to Devil.

    Tomorrow i'm planning the comparative tasting of two imperial IPA heavyweights:

    Stoudts Double IPA vs Dogfish Head 90 Minute: i'm almost sure which one reigns supreme :laugh:

    What Beers Did You Drink Today? Or Yesterday? (Part 1)

    in Beer

    Posted

    I am about to switch to Tuppers Hop Pocket

    Susan so what do you think? i tried it a while ago but don't remember if i liked it or not...

    maybe it's time to have a thread on our hop favorites!

    i'm having Flying Fish Extra Pale Ale tonight, and can't really describe it better than somebody already did on ratebeer:

    "Pretty bland, doesn’t really speak strongly of either malt or hops, but instead of a flat bread and hints of dried apricot. Very smooth and not too watery, nice and evenly viscous on the palate. Extremely drinkable, but not notably amazing."

    edamame

    in Japan: Cooking & Baking

    Posted

    Inspired by this thread i made stir-fried edamame with yuzu kosho and pan roasted scallops.

    today i whipped sort of pesto with a rest of the edamame bag: egg yolk with beans then yuzu kosho and olive oil.

    The pesto came out so delicious but soba-pesto thing was on a gloppy side - next time i'll just puree beans and stir in yuzu paste and olive oil for a looser consistency.

    Yard Long Beans

    in Cooking

    Posted

    I think Long Beans deserve their own thread:

    my favorites:

    deep-fried (sometimes with eggplant) and tossed with yuzu kosho;

    cut-up in tiny beads and added to a braising meat during last 30min (tried this with mediterranean flavored lamb, today it will be with sake braised pork belly);

    The beads trick i've learned from the indispensable Amaranth to Zucchini book, where there are some other interesting long beans ideas.

    Paula Wolfert has a bunch of suggestions in her Mediterranean Grains and Greens such as macaroni-style beans from Turkey, or fritters with skordalia from Greece.

    Also here on eGullet there are excellent ideas from Jinmyo on Dinner thread: when i have time i'm planning to pull them together.

    The March of Asparagus

    in Cooking

    Posted

    Asparagus plus morels and ramps - Tom Colicchio has several recipes in his Think Like a Chef.

    Yesterday i made his pan-roasted poussin with morels, ramps and asparagus: very nice dish but next time i'll change the ingredients ratio:

    his for 4: 3-4 poussins, 1/2 lb morels, 1/2 lb ramps, 1 lb asparagus, 1/4 lb sugar snaps;

    mine for 2: 1 poussin, 1/4 lb morels, 1/4 lb ramps, 1/2 lb asparagus, 1/8 lb sugar snaps;

    and still ramps were hardly discernable and there was no enough asparagus so the next time i'll double the amount of both;

    French cookbooks for the home cook

    in France: Cooking & Baking

    Posted

    http://www.amazon.fr/exec/obidos/ASIN/2842...0773140-0963469

    This book is absolutely gorgeous and is the inspiration for much of my cooking. (I'm not a pro, just a passionate amatuer cook). It was given to us as a gift Christmas 2002. It's only available in French for now.

    incidentally i've got the english version of this book recently and fully agree - it's a great one:

    Dishes of France : An Insider's Tour of the Region and Recipes

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