Jump to content

cdh

eGullet Society staff emeritus
  • Content count

    2,573
  • Joined

  • Last visited

About cdh

  • Birthday 09/29/1973

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Philadelphia area

Recent Profile Visitors

3,098 profile views
  1. Ran across this just now. Couldn't resist. Making Chocolate-  Bean to Bar to Smore for $1.99
  2. When you do tell us, make sure to let us know if they divulge a %cocoa solids or other info about the stuff... I'm interested to know if the ruby thing is a concentration of solids thing so it can only come in a very limited range of % or if it is a processing thing and you can get ruby from 30-80% like other chocolate types.
  3. Elmhurst eateries

    Thai style nduja?
  4. Just saw a friend on FB mention this article, which sort of fits in with the discussion and is a worthwhile read: https://www.tastecooking.com/buddhist-mock-meats-paradox/
  5. Soft Shell Crab

    And TftC, no, they should not be chitinous or like biting your fingernails .
  6. Soft Shell Crab

    I've read season is pretty much all summer... April/May through to September... and that jives with availability around here. I'd imagine that they could be a year round thing if some aquaculture guys figured out how to trick the crabs in a tank into thinking it is molting season. Must be a water temperature thing, and if there's anything in a tank you _can_ control, it's the temperature. This seems like a paper with more than anybody might possible care to know about production of the beasties. As the paper says, they'll harden up within hours of molting unless you yank them right out of the water.
  7. Good pick, Del Maguey makes good stuff. I've had the drink at D&Co.... it's nice. I've never tried the Crema de Mezcal... did you also add the agave syrup?
  8. Oh, and Smokeydoke- Your thoughts back in January about scotch and mezcal brought to mind the observation that those two spirits are very much alike in their intensity and potential to be very smokey. Both are stuff you'd need to try in small portions before dropping the dough on a full bottle of something you might not like... some scotches are very polarizing... Some people love Ardbeg ... but I find it has a disturbing undertone of low tide to it that I just don't like. Probably gets it from being aged in a coastal warehouse rather than inland. There are lots of categories of scotch, so make sure not to give up on the whole scotch thing just because one of the categories doesn't make your taste buds dance. Mezcal is similarly differentiated, though more uniformly smokey, I think...
  9. Strega is definitely a fun sub in for yellow chartreuse. I'm going to have to try making my own falernum as well... though the bottle on my shelf has not been seeing much use, so I wonder if it is worth the bother... but the joy of homemade is that I control the batch size.
  10. I think that the one-off nature of this challenge makes it unworkable. The idea of starting from zero and cooking something on a budget is totally unrealistic for most people. We all have a pantry/freezer of stuff we've built up. Dipping into that stuff is just a part of how cooking happens for most people. Nobody pretends they have a bare cupboard and a $5 bill to put dinner on the table. As for challenges, I've seen people talking about the "SNAP challenge", e.g. live for a month on a food stamps budget. I think seeing how people in various places face that could be interesting. We'd get to see what various localities' cheap eats are... Setting the challenge to a bunch of foodies, and allowing dipping into the pantry, would be a fascinating read and perhaps some inspiration. Watching somebody go shopping with a $5 bill and make a single meal is not so interesting.
  11. Bali Kitchen

    Where in the EV? Is this the new incarnation of the Indonesian joint on 4th just west of 1st that has gone through several names and business concepts over the past decade?
  12. Giving that a try right now. Had s-v lamb chops for dinner... mixed bag juice about 1:1 with boiling water and heated on the stove until crystal clear. Now in ice cube tray for my next batch of scotch broth.
  13. Elmhurst eateries

    Was it this: http://eatthisny.com/2010/01/07/tony-100-best-09/14-raw-shrimp-salad-at-ayada/ ? That is yummy!
  14. This conversation just brought to mind a thought-- now that we live in a world with such technological wonders as juicers in it, is there a point to making vegetable stock, when instead, you could weigh out 2:1:1 onions, carrots, celery and a sprig of parsley and run them through the juicer? If the aromatic flavors are the objective, why not have an ice cube tray of aromatics juice to use on demand? I should do the experiment myself... but has anybody thought along these lines and done any investigation in that direction? Juice, clarify, freeze, drop into recipes as needed?
  15. I think that the "stock" that people get all rapturous about and say how much it improves things is not the vegetable stock you're working with. It is the long simmered animal bones. That extracts gelatin and really does have a nice effect on mouthfeel that boxed broths don't match. Recipes often suggest that water is OK to substitute for vegetable stock...
×