[The Soup Topic (2013–)]

2 minutes ago, ElsieD said:

That looks tasty.  Did you use a regular white cabbage or Savoy?

 

Regular cabbage.

 

[The Soup Topic (2013–)]

Reporting back on my cabbage soup. Came out really good, actually. I did end up caramelizing a bunch of onions (instead of dumping everything into a pot). Other ingredients: celery, carrots, garlic, Italian seasoning (dried herbs mixture), crushed red pepper (gochugaru is what I used), smoked paprika, soy sauce (in place of salt), canned diced tomatoes, and cabbage. I like cabbage rolls and this soup reminds me of cabbage rolls (comforting).

 

 

[Eggstatic about eggs]

2 hours ago, SLB said:

But I struggle with one aspect of eggs -- the chalaza, that . . . thing that connects the yolk to the egg-white.  I cannotCannotCANNOT tolerate having that thing in my mouth, it induces gagging or worse.   I have never heard anyone make this complaint before, so I assume it really doesn't bother people.... They can be removed, but it is a pain in the butt.  I hate it when I hate something that other people are fine to eat.  

 

I've seen Jacques Pepin remove the chalaza (with his hands). I forgot what he was making.

 

Some people strain eggs (raw, scrambled eggs on fine mesh) before using the eggs in their final product. I am guessing the purpose of straining is to remove the chalaza.

 

The chalaza is creepy to me as well. I sometimes remove them.

 

[Short order cooks in Vegas]

That's a nice article. It reminds me somehow of the "My Aim Is True" chapter re: Justo Thomas in Bourdain's book. (Name of book is Medium Raw.)

[Provincetown, the "Outer Cape," and Wellfleet Too]

2 minutes ago, Shelby said:

That sushi.  I have an endless craving. You'd have to order three times that amount or you wouldn't get any if I was there.

 

Yes, everything looks delicious.

 

@Shelby, if you like raw fish, have you tried yellowtail? I think you can order it frozen, also called hamachi.

 

[Making Limoncello]

@Kim Shook, I love those stemmed glasses, the color and shape. Perfect match for your lemoncello.

[coconut cake should i make today or tomorrow]

Maybe make it today. If it comes out sketchy, you can try again tomorrow.

[The Soup Topic (2013–)]

Thanks, guys. I have some balsamic vinegar, so will add that. I'll put some smoked paprika - I think that's a major ingredient in the Lawry's.

 

I like the mixture of tomatoes and cabbage as well. Glad to hear people don't follow this diet so strictly. I know that I would not be able to eat only this soup all day.

[The Soup Topic (2013–)]

Thanks, Heidi. I'm planning on eating more than just this soup. E.g., I won't be having this soup for breakfast. (I know my limits.)

 

I do have fish sauce, so I will use that. I need to shop, so maybe I'll get some miso paste or some of the miso soup packets.

[The Soup Topic (2013–)]

Hey guys, I'm looking for some ideas on how to make this cabbage soup actually taste good. Got into some bad eating habits during Covid times and want to reset. This is the video that inspired me to try this diet. I bought some Lipton onion soup mix to bump up the flavor, if necessary, plus an Italian seasoning mix (dried herbs mix). I like the easiness of the technique / recipe on this video (dumping everything into a pot) and would prefer not to be browning vegetables in oil. (I realize browning the vegetables would make the soup taste better, but I'm lazy here.) Thank you!

 

 

 

[The microwave — from a Heston Blumenthal to Dan Lepard — has a place in the kitchen.]

3 hours ago, Kim Shook said:

I did not know this.  I thought that cooking an egg to the point of the white being firm and the yolk runny meant that the yolk was cooking slower.  I'm confused.  

 

I see what you're saying. I think the problem is for people who are zoned in on the egg whites and don't want *any* of the egg whites to be runny. (But still want the yolk to be runny.) The experience I have is that the egg yolks get set up (to the point of turning a lighter color) while *some* of the egg whites are still runny.

 

To complicate matters, there's also the method of straining out the thinner part of the egg white.

 

IME, poached eggs & over-easy eggs give you the best chance of a set-up white & runny yolk.

 

[A showcase for best butter]

That butter sounds great and I'd eat it on bread, not even toasted bread.

 

Does your friend like sweets & desserts? A simple cake with a buttercream frosting? I wouldn't even add any flavors to the buttercream (other than vanilla).

[The Food Photography Topic]

48 minutes ago, JoNorvelleWalker said:

Earlier I posted this picture in the dinner thread:

 

https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2292357

 

 

On my home color corrected monitor the image looks OK.  At work on a less than perfect LCD the image has a decided orange cast.  I know better than to trust my eye rather than the numbers when image editing but I was in a rush to get to work.

 

Do others see this image as orange or is it only me?

 

 

 

 

IMO, the chicken thigh looks orange. The rice looks maybe a tiny bit orange. Peas look OK. You didn't ask, but the chicken thigh looks almost superimposed onto the rest of the photo (no offense intended). I still like it as a photo, though.

 

[Snacking while eGulleting... (Part 3)]

For one brief shining moment, wasabi Funyuns existed. Yes, they were good (IMO).

 

For those on the fence about trying them, the Funyuns texture is like the Cheetos puffs texture. The Funyuns flavor, IMO, is onion-y.

[The microwave — from a Heston Blumenthal to Dan Lepard — has a place in the kitchen.]

1 hour ago, JoNorvelleWalker said:

 

Anything cooks the yolk even faster than the white.

 

 

Yes, that's the sad realization I came to during my boiled eggs experiments.

 

[Sweet bones]

Agree with the spun sugar (caramel) ideas. Slivered almonds might give you the sensation of crunching through bones.

[Requesting some advice on timing of prep for Dauphinoise]

56 minutes ago, Kim Shook said:

I'm planning on making these potatoes for Easter.  I'd really like to put them together ahead of time (a few hours before serving - not the day before).  I'd like to know if I can safely put them together and leave them sitting out on the counter for a couple of hours or would it be better to refrigerate and add some time to the cooking time?  Ta! 

 

Sounds like you could leave it out and it would be good to eat for your Easter meal. But I always think about leftovers, wanting to make the leftovers last (not go bad) as long as possible as well. (I don't have great luck with making half 'n' half last a long time in my household.) So, I'd probably refrigerate and add time to the cooking time.

 

[Ideas for birthday brunch ?]

Birthday cake?

 

What does your Mom like?

 

Agree about something involving potatoes.

 

Bread to go with the leftover cheeses.

[Camping, Princess Style]

10 minutes ago, Smithy said:

I always had the idea that Kewpie was a sweet mayo, and I detest sweetness in mayonnaise. (For that reason, Duke's (eG-friendly Amazon.com link) is one of my favorites.) However, I didn't see any sweetener in the Kewpie, unless I read too fast, and I did see something about spices. That piqued my curiosity.

 

So, those of you who've tried it and liked it, or not, or gotten over it: what's the flavor profile?

 

I took a screen shot of the Kewpie mayo ingredients list from the AsianGrocery2YourDoor website. It lists "egg yolk" as an ingredient (vs. whole egg).

 

IMO, it's not sweet (not like Miracle Whip at all). IME, comparable to Best Foods / Hellman's mayo. Maybe my palate is not that discerning, though.

 

 

[Coconut milk vs. coconut cream vs. coconut water]

Yeah, Coco Lopez I remember from my bar / restaurant days. That was for frozen piña coladas, etc. Definitely too sweet to be using for curries.

 

I'll report back after I try these canned coconut "creams" that I bought.

[Camping, Princess Style]

Yeah, I wouldn't lose sleep over Kewpie, either.

[Coconut milk vs. coconut cream vs. coconut water]

15 hours ago, dcarch said:

You may want to check with your doctor about coconut water/milk use, if you have kidney issues (CKD).

 

dcarch

 

I don't have kidney issues ... yet.

 

[Coconut milk vs. coconut cream vs. coconut water]

I heard about the Chaokoh issue. The label of this Chef's Choice coconut milk can looks hokey, but IMO this brand of coconut milk actually tastes good. (It's a product of Thailand, according to the label.) It's not always available at the brick & mortar stores, though.

 

 

[Coconut milk vs. coconut cream vs. coconut water]

I'm getting back into cooking curries again. I went shopping (brick and mortar) and it seems like now there are more canned coconut "creams" (vs. "milk") on the shelves. I bought two different brands of coconut "cream," just to try. I noticed that the calorie counts (per fl. oz. or mL) for the creams are about the same as for coconut "milk." I was thinking the creams would be richer than the milks. Do you guys think this is just marketing, calling this stuff "cream" now instead of "milk"? Sorry, I haven't opened up these cans yet b/c I don't have all the ingredients I need yet to make some curry.

 

In another thread, @KennethT recommended the Aroy-D 100% coconut milk, which I think I will have to order from Amazon. On Amazon, there's also an Aroy-D coconut "cream." Has anybody tried that?

 

TIA!

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

19 minutes ago, blue_dolphin said:

 

Oh yes, I agree with you.  I would never think of omitting it.  Just wanted to note an observation I've had with a few photos in the book that don't exactly match up with the recipe instructions. 

 

OK, got it. That is kind of bogus for them to use a photo of the glaze w/o the soy sauce (which is an ingredient in the final product).