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Everything posted by TdeV
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Project discussion/feedback - Recipe search engine & culinary chatbot
TdeV replied to a topic in Cookbooks & References
YES. Also I believe it just lists the name of a recipe from a book you own (where you have to go look up the recipe). -
I think it's a great idea. I bought vine tomatoes today, so I can try this. Will advise.
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@Pete Fred gave a method for sheet browning meat from Tom Kerridge, up a bit. I thought it would work fine.
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@ElsieD, I don't think Evernote still has the function to email a note. There is a function to share a note link. And one can also create a pdf of a note. I can print pdfs from Adobe Acrobat on my desktop, but I don't know about the Android.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
TdeV replied to a topic in Pastry & Baking
Here is the video that @Pete Fred references with Chef Noam Gedalof and David Lebovitz about soufflés at Comice in Paris. Your soufflés are totally fabulous, Pete. -
Would love to hear a report on this!
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If the instructions are to cook on the stovetop at moderate heat, what temperature does that translate to in the oven?
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@rotuts and @KennethT, That pan cannot possibly be SEVEN quarts!
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@Dejah and @chromedome. Oxtail has a lovely flavour. The beef oxtail I have cost $9/pound but it's quite small diameter. One wonders how old the beef are when they are butchered. ☹️
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Name of the market, please?
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@Smithy. Ya gotta love penzeys! @weinoo and @AAQuesada. I have The Spice Companion from the library. What a great book!
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Thanks very much for the journey, @liamsaunt. Delightful! And I definitely think your husband should buy you that derelict seafront property. Think how much fun you could have with renovations. 😁 And just think how many eGulleters would be happy to come visit. 🤣
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@ElsieD, yum, yum, yum, yum! I do think this one is sweeter than the chocolate one. I.e. I eat less of it in a session. That may be a good thing (for my diet), but less so (for my taste buds). @rotuts might know. Or at least have good advice. 😁 🤣
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Just when you thought this stuff was gone 'til next December . . . maybe this is for Valentine's or Easter? Merci, Goûter! [ The rest of this panettone can be found here ]
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Guess what came in the mail yesterday from Goûter! Thank you @Kerry Beal. Sorry that I couldn't wait to take a picture. The fruit is semi-dehydrated strawberries; not sure what the icing is. Inside more strawberries and no chocolate. I'm not sure if there are raisins on the inside. Obviously, more research is required!
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Nice looking pizza. How long did it take to defrost those dough balls? (I'm thing of making small(er) dough balls to put into the freezer.)
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Welcome, @Chris Snedeker !
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Curious about those icons @gulfporter has added ! 🤣
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Howdy @akp. Those dishes look fantastic. You'll soon find friends here. Welcome!
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What's in duck sauce, Shel?
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I have 4 slices of lamb neck, each about 1" thick (2 lbs). In my sous vide diary there are notes of a previous cook of lamb neck @135F for two days, but notes that fat didn't melt and meat did not fall off bone. There are further notes that meat was added to a stovetop tagine for 3.5 hours. Which tasted fine. When you cook lamb neck, how would you do it?
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Welcome!
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I always buy point if I can, for the same reason.