Jump to content

gus_tatory

participating member
  • Posts

    973
  • Joined

  • Last visited

Everything posted by gus_tatory

  1. i just started a new office job, so it's all sachets of condiments so far: salt and pepper, plum sauce, dijon-mayo. need some real food...
  2. gus_tatory

    Dinner! 2003

    wow--nice pictures... i like the idea of that rice-stuffed chicken: what do they have in their stuffing besides the obvious?
  3. love this thread so far! epicurious has an online illustrated 'step by step' article on basic dumpling making, if you'd find it useful, dumplings at epicurious
  4. i agree with pleiades, Julia Child's The Way to Cook--and if she's an internet devotee she can read an entire year's worth of the julie/julia experiement online to accompany the book...
  5. this is the most bizarre Jell-o cake i've ever seen: 'broken glass' cake, with Jell-o~!
  6. i too am curious about what's on for Cusina's sunday dinner. no pressure, though! here in montreal it's Grey Cup (football) sunday, so everyone's eating snackfood.
  7. why don't they sell this in north american school lunches?
  8. gus_tatory

    Bisques

    bisque has butter and cream, and a reduced stock... and egg yolks at the end. perhaps brandy...
  9. gus_tatory

    gravy

    welcome to eGullet, fsuedu! you can make a roux of butter and flour, let it get golden over medium heat for a bit, then refrigerate it for a week or so, just using a spoonful whenever you need it. this also eliminates the flour-y taste mentioned. but also do as jackal10 suggested, and go check out the sauce classes at the eGullet Culinary Institute--they're excellent! regards...
  10. i have a question, as i hope to host a dimsum party before xmas... i have all my dumpling recipes, but if you have an 8-inch stainless steel pot, you buy about--what?--6 or 8 steamer baskets in the same diameter? and in terms of 'doneness', are you always just removing the bottom steamer and adding a fresh one to the top of the stack? i guess this means you're serving in a 'staggered' fashion, a little bit at a time? any real world experience with this would be helpful!
  11. i have to stay faar, far away from the Chex party mix-- i could eat an entire batch without even noticing, i am sure...
  12. misgabi-- your blog continues to be charming and very informative. it is cool for me how i sometimes feel closer to brits and aussies (as a canadian) because of things like celsius temperatures, brown sauce, etc. have a brilliant wednesday, or wait--is it thursday there already? gus
  13. thanks for the foodblog, misgabi~! do aussies have large sunday dinners, as a lot of other nationalities tend to? more, please...
  14. completely agree with carswell (see above), nouveau falero, parc and bernard. have shopped there for years...
  15. hi Lavender, and welcome to eGullet-- first of all, i think it's sweet you're cooking for this older, ailing couple. having said that, if it were me cooking for these two, i'd get a lot of small freezer containers and take a modular approach, meaning smaller portions of things that can be served together if desired. i.e., i'd make a batch of ratatouille, some lamb stew, and maybe a beans and rice dish--and then freeze them in small containers. this way they have variety, smaller portions, and less waste. good luck and happy cooking! gus
  16. just two small things to add: --allegedly, the Shiraz grape was from Iran/Iraq originally, so the wine in mesopotamia stories sound possible. --a lot of Iranian/Iraqi food resembles a lot of other food in the region. example 'kubideh' is ground meat, seasoned, on skewers, grilled. the Greek gyro or souvlaki is not so far from this.
  17. RossyW-- at this link: description of traditions and food by prefecture you can read about varying specialties and traditions, good luck! gus
  18. champignon-- pvm = place ville marie. but more explicitly, Ruby Rouge does have great dim sum, and they are on the west side of clark, just below de la gauchetiere. dim sum is available there weekdays too, just not between the 'down hours' of--i think--3 pm to 5 pm. happy eating! would love some dim sum now... gus
  19. i loove gyoza, and dumplings of all types. an article on a place in Ikeburu... tasty-sounding!
  20. Suzanne F--that sounds like your guests had a nice meal! everyone else--thanks for your pointers/terminology/regional variations on congee-like dishes! so... now i feel a cold coming on and i'm going to make a huge stockpot of chicken soup. suggestions for cold-beating garnishes? there's already going to be sambal oelek (chili paste), garlic, ginger, etc. in there. i don't mind if it's not 'authentic' to any one cuisine--i just want to beat the cold! thanks in advance for any answers, gus
  21. Hopleaf-- no, you are not the only eGullet person trying to eat healthily, but still well. in the last few years--no doctors involved--i've become aware that i simply can't eat the way i always have (with abandon, heedlessly). what changes have i made? --i was never a 'carb craving' person; i never got the urge to binge on rice, pasta, bread, etc. more to the point, refined carbs. so i reduced these, but i'm not eating Atkins by any means. still, i subtracted pizza (never much of a fan anyway), made sure i was far away from bags of Fritos (fat and salt delivery systems, mmm...), i quit coffee, i quit sugar for the most part (we're unable to avoid it in a lot of packaged stuff, still), and quit soft drinks. --i tried to *add* stuff like firm tofu, which i love fried (canola or olive oil) in little blocks with soy. i added couscous, bulgur in salads like tabbouleh, falafel (tasty!), more salads. --i started reading about and cooking more middle-eastern and asian cuisines. --i added low- or no-calorie snacks all over the place. i have about 2-3 cups of green tea, and 1-2 servings of miso soup every day. these are lovely foods, as well as little breaks in the day. hope this helps... good luck, and happy eating!
  22. smallworld-- what does 'jiji-kusai' mean? i'm guessing it's a seedy or dive-y bar? thanks!
  23. gus_tatory

    Dinner! 2003

    Rachel-- i too took zilla369's Knife Skills course at the eGCI (thanks, zilla!), and i have to say your diced veg came out looking a lot better than mine. you and your hubby have great food-styling skills (the photos look amazing!). and you guys are really good at *evolving* a recipe, see: Larb balls two ways and watermelon ice cream with 'seeds' thanks for sharing your recipes/experiences; hope there's more to come...
×
×
  • Create New...