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eGullet Society staff emeritus
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Everything posted by gsquared

  1. Probably the only cookbook on my shelf that I have read cover to cover is Shirley Corriher's Cookwise.
  2. Hmmmm....... Not so sure about the lime - pineapple is naturally acidic (up to 5% citronic acid) and it seems to me that the acidity of the lime will complement rather than counterpoint. It would be interesting to rather add lime zest and cut the astringency of the pineapple with coconut milk.
  3. Magimix Ice cream machine - mainly for fruit ices wooden Tongs
  4. gsquared

    Odd Measures

    In one of our local languages - a "grypie" - a "small grab" Don't you just hate it when a recipe calls for 132ml of something?
  5. The same factors that give shape to our prejudices, our views of society and the world in general, our likes and dislikes, must have a direct bearing on what we eat. Genes, parental upbringing, education (or the lack thereof), the environment and immediate society in which we grow up and live. It should not be surprising that the average American eats as he/she does, given the lack of exposure to quality and the degree of exposure to mediocrity.
  6. Granadilla is also known passion fruit. Does that help?
  7. davidscooking - red bananas? Pic pse.
  8. Not sure that this will mean much to you - I do not know what is available outside S.A. The tasting was against a hallmark 1974 Rustenburg Cab Sauv. The discovery was a 2001 Backsberg Cab Sauv - a complex "new generation" wine with a fruity bouquet, smooth tannins, ripe berry fruits, well-rounded with a prominent after-taste - at R36 ($5) per bottle, an absolute steal.
  9. gsquared

    Summer Whites

    I drink it when I'm happy and when I'm sad. Sometimes I drink it when I am alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise I never touch it, unless I'm thirsty. Madame Lily Bollinger on her product
  10. The guest clutching a bottle or two of wine has never presented a problem to me. If, perchance, the wine fits the menu, I happily open it. Otherwise, something along the lines of - "this would go perfectly with pasta - I will keep it for a next time" seems to do the trick. I have now had it with the prices of local wine. It seems that the moment an estate gains some recognition, prices shoot throught the roof. "A gold medal at the prestigious Podunk competition" - double the price "Selected by Ethiopian Air for their business class" - double the price "Three stars in the Joe Bloggs Guide to Wine" - double the price I have embarked on a determined quest to find good, low priced wine. The method - set a price ceiling, buy 12 bottles of a specific cultivar within that price and taste against a known quality "benchmark" wine of the same cultivar. Have had one session that has led to at least one "discovery".
  11. A recent thread on paw-paw (omnipresent and well known here) made me wonder about fruit that we take for granted. What fruit do you currently have in your kitchen? Here's mine: paw-paw guava satsumas strawberries lemon lime bananas granadillas quinces
  12. gsquared


    I would be wary of smoking lobster at 200F. It seems to me that the trick is to cold smoke the lobster to impart the smokey taste without cooking it. Try the following: Place two half burnt-out coals in a glass bowl. Add two or three pieces of crumpled tin foil larger than the coals- this is to keep the lobster from direct contact with the coals. Chuck a large tablespoon of olive oil onto the coals. Working quickly, place the shelled lobster on a piece of tin foil and place in the bowl. Cover with a plate and leave for 10 minutes. Remove and then grill the lobster.
  13. I fully agree that there are far too many restaurants in the "middle" category. It seems to me, however, that this is probably due to the fact that a large proportion of the dining public is perfectly happy with the quality of food to be found in these establishments. How else can one explain their existence? If we assume that the majority of restaurants fall into this category, it follows that they cater for the majority of diners. I suspect that, even though their fare may not satisfy the discerning customer, is is still substantially better than the average diner enjoys at home- hence their pool of customers.
  14. Art is art is art? Surely not! Does the following make sense, Fat Guy? :- I can't recall ever visiting a restaurant in Paris. Seriously. I figure I live 9 blocks from the local MacDonalds, I can eat all the food I need there -- when I have time to devote to food. In Paris, I just visit art galleries.
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