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Found 530 results

  1. Pickle vs. Brine

    For years I have been proselytizing on the benefits of brining: chicken, pork, turkey, bread pudding (just kidding), etc. It seems that all I have read in magazines and books calls it brining when they include a sweetener. However,recently I read that it is actually a pickle when the sweetner is added to the brine. Makes sense to me, but I think it is a matter of perception. REad in The Sausage Book by Bruce Aidells about pickled pork from Louisiana and thought, "yuck." However, when I looked at the recipe I discovered that it is a brine w/ sugar... go figure. Would the general populace cook/eat/serve pickled turkey for Thanksgiving? Roasted pickled chicken sounds like a gherkin chicken, lol. Please share your thoughts.
  2. Tomato Jam/ Preserves/ Compote

    Okay, I've been seen a lot of tomato jam type recipes lately and have made a compote and bought a jam. They were both so sweet, but also a little savory and the tomato taste is still very much present. At a loss as to what to do with them. The only thing I can come up with is maybe as part of a cheese plate or as a cheaper version, served with some cream cheese and crackers. To me its too sweet to serve as a type of chutney with meat, but too tomatoey to put on toast. Hmmm... is it just me or is there something else to use it for?
  3. The "Modern" jam topic

    Hello all- So here's the story. My family and I went blueberry picking yesterday near Mt. Monadnock in SW New Hampshire. Amazing views and blueberry bushes just dripping with gorgeous fruit. Seems to me there are some eGullitiers with some awesome ideas for updating the traditional approach to jams/jellies etc. Here's what I did and a few questions. I wanted to create a "purist" blueberry jam. Just fruit and sugar and less sweet than traditional jam Fished around in the Internet and tried this. Just 2 ingredients: blueberries and sugar at a 2:1 ratio of fruit to sugar (many recipes call for 1:1). I now know I could have gone even less on the sugar to really bring the true blueberry flavor more to the forefront. I elected to omit the pectin, which most recipes call for. I followed the canning directions on the bottom of the 1/2 pint Mason jars. My recipe was: 12 cups freshly picked blueberries 6 cups sugar (I might try 4 next time) Sugar into large sauce pot/stock pot When the sugar melts, add all fruit and stir Continue cooking fruit, regularly stirring, for 20-30 minutes, until it reaches about 200 degrees Using a canning funnel, fill (not to the top) super clean jars and apply rim/cap, just until on - do not over tighten Filled jars into simmering water, with at least 1 inch water over top of jars Bring to boil Set aside for 5 min. Remove carefully jars from water and allow to cool for several hours. Once cool, push on each lid. They should have no give or pop when you push on the top. How would you change what I did? Other great ideas for abundant blueberries? Blueberry jalapeño jam anyone???
  4. Since opening Viajante, Nuno Mendes has turned The Loft from a personal test kitchen to a platform for young chefs (often sous' from big name kitchens) to develop and showcase their ideas. James Knappet is a young English chef with an impressive resume including 18 months at Per Se and 18 months as sous at Noma. I met James at Noma, we bonded over our mutual love for Arsenal, Asian women and Danish pastries and have stayed in touch since. He is currently sous at Marcus Wareing where, according to a recent interview, Wareing seems to rate Knappet highly: Nice sentiments but comparing a recent dinner at MW vs. a dinner that James did at The Loft, I'm not sure that Wareing is the guy to help James get to the next level. James' best dishes at The Loft were on a different level as regards creativity and flavour. Andy Fenn and I joined Nuno, James Lowe from St John Bread & Wine and 10 others for a cracking meal. Food Snob has some good photos here. My favourite dishes were: Duck egg ramson & rye bread Very good dish - slow cooked duck egg with ramson veloute, I'm a sucker for wild garlic. Rabbit "tortillas" A take on tortialls/Peking duck. The rabbits were cooked in cream and then charred on a BBQ and brought to the table whole to be wrapped in tortillas with romesco sauce, strips of aubergine, flaked almonds and coriander. Really delicious. Lamb milk, burrata & dead nettles Beautifully cooked lamb and the sweet dried milk skin was an excellent accompaniment. Excellent dish. "Red velvet" beetroot & liquorice Incredible liquorice ice-cream whipped up in Nuno's Pacojet (every home should have one). Great combination with the beetroot cake and powder. Fenn proclaimed it the best thing he had eaten all year - Fenn's credentials might be a little lacking but that is still saying something. An excellent meal with exciting high points - Knappet is clearly someone to keep an eye on. Serious credit to Nuno too for launching and supporting The Loft concept - its a great opportunity for young chefs.
  5. Thing has been in fridge for over an hour now and is still completely liquid. Has anyone made this recipe before? I added 5 sheets of gelatine as per the instructions. Perhaps the size of the gelatine sheets she mentioned is a bit bigger and I should've added more? Dinner party tonight so either need to save this (preferably, was a very nice bottle of chardonnay!) or need to run out and buy ice cream;)
  6. Small Batch Pickled Vegetables

    My husband and I really like to eat pickled vegetables, especially as a pre-dinner snack with a glass of beer or a bit of whatever the local tipple happens to be. I don't have a lot of space in my flat to keep canned pickles on hand - although I wish I did. So I've gotten in the habit of making quick pickles that last a week or so in the fridge; I like to search out recipes that make one or two bottles of something that I can have on hand for just such occasions. Sometimes I make fermented pickles like kimchi, but mostly I rely on brine or vinegar quick pickles. I made two today - one of my favourite recipes makes a small batch, although they're not particularly quick - is from Marcella Hazan's Italian Kitchen book. They're thinly sliced eggplants layered with salt, garlic, chili, and mint. Then you weight them and turn them upside down for 12 hours, then you vinegar them and do the same again for another twelve hours, then you cover the lot with olive oil and keep them in the fridge. Whenever I give them to anyone, they go crazy for them. They're really excellent on a sandwich as well. I also made a small batch - around 200g of pickled onions - these are in a vinegar solution flavoured with a cinnamon stick and a red chili. I'm looking forward to trying these with cheese. The recipe is from "The Korean Table". And last week I made a batch of hot pickled cauliflower with garlic and red chilis. The recipe was from "Everyday Harumi", and used vinegar. Instead of salt, however, the recipe uses chicken boullion powder. I'd post a picture of these, but we ate them so fast, they didn't stand a chance. Anyone else like making small batch pickled vegetables?
  7. Yesterday afternoon I happened to catch the Oprah show and Jamie Oliver was the guest. The topic was Jamie's new show, "Food Revolution," which debuted on ABC last night. The opening segment focused on the residents of Huntington, West Virginia, and Jamie's campaign to raise the nutrititional standards in the schools and homes in town. Now I didn't see Jamie's show last night so I'm not yet able to comment on the first episode, but I think the overall topic and the issues of this “Food Revolution,” and Oprah's introduction of it are worthy of discussion. Regardless of whether one is a celebrity, well-known chef, community activist, or simply someone caring for their family, I am a champion of anyone who works to improve the standards for what is served in our schools, restaurants and homes. But two issues came to mind as I watched Jamie and Ryan Seacrest, (producer of “Food Revolution), discuss how they were received by the residents of Huntington when they arrived in town. Jamie mentioned that he initially had a hard time overcoming the view that he was a foreigner, a celebrity as it were, trying to force his ethics on their town purely for the entertainmet value and for his own profits. I've followed Jamie's work with schoolchildren in the U.K. through segments that have aired on BBC America and I find his efforts pretty admirable, but I can also see how the image that he's crafted could be a turn-off to residents of a town in West Virginia. While I understood Oprah's point when she said that Jamie's motivation wasn't to make money, (and I agree, I don't necessarily believe that is his main motivation), am I off when I thought it was disingenuous of Oprah to suggest that producing a major show on ABC doesn't generate profits for the producer and Jamie? Did they have an obligation to the audience to let us know that the motivation is to help us change the way we look at food and the way we eat but in the end, they also profit? Should we assume they profit through those efforts or does it even matter? They previewed a segment from “Food Revolution” showing a Mother of four and the groaning table of deep-fried junk, fast-food she was shoveling into her family. As Oprah mentioned, “everything was golden,” there was “nothing green on the plate.” When Jamie asked about vegetables the Mom said something like “no we don’t eat them.” Now isn’t that sad. Sad that we’ve gotten away from good food, from cooking and from eating right. Sad that we need television to tell us that. I had a quiet little chuckle about this new effort being called a “Food Revolution,” and I thought about two people and what they would think about Jamie’s “Food Revolution.” My Grandfather, Ralph Pink would rail against pork being called “the other white meat.” He’d be aghast that there was no longer a local butcher in town where he could go and buy a pork loin roast with a thick layer of fat. He would hate a supermarket "lean" pork roast that didn't deliver a juicy roast to the table with a ring of crackling fat on the outside. Ralph Pink’s “Food Revolution” would be against today’s pork. My Mother, Janet Ross, will only serve asparagus in the spring and it will only be asparagus from Walla Walla, Washington. It is local and it only comes out of the ground one hand-cut spear at a time--in spring. Mother didn’t know what the word “seasonal” was in 1952 when she got married and first served asparagus for Easter dinner so she only served it once a year when it was fresh and at the peak of flavor. The tradition continues today. Mother’s “Food Revolution,” would be against imported asparagus in October. Yes, Jamie, Grandfather Pink and my Mother would certainly agree with you that America has lost it’s way and I guess some need a “Food Revolution” to bring them back. But really, some of us, a few I suppose, never lost our way and we’ve been farming, eating and cooking the same way, the right way, all along. So did you watch "Food Revolution" and do you think it will change the way America eats?
  8. Aioli vs. Mayonnaise vs. Hollandaise

    This started when we were at dinner last week at the Davis St. Tavern in Portland, Oregon. We had a great Steak Frites served with what the menu called "green chile aioli." It had a fabulous green chile flavor and I want to try to replicate it at home. When I started pondering recipes I got confused. I believe that the standard definitions would sort out along the lines that an aioli doesn't have egg in it, mayonnaise does, and a hollandaise is cooked. But I'm not sure that's how restaurants use the terms these days - at least with respect to aioli, which seems to be a popular term. What do you think is the "proper" definition and what do you think is common in restaurant parlance? On a cooking note: yesterday I made mayonnaise and added roasted Hatch green chiles to the food processor at the end. There are noticeable, though not objectionable, green chile pieces in the mayonnaise. What we had at the restaurant didn't have these. I'm pondering infusing the oil with green chiles and then making a sauce. Any other ideas?
  9. Jamie Oliver recently gave a TED talk about the importance of educating our kids about food. Along with the talk, he gets a grant to support the work he's doing to change eating habits. The TED Talk page.
  10. Heinz Revamps the Ketchup Packet

    According to this AP story (they have a picture, too) Heinz is introducing a new type of ketchup packet to making dipping easier on the go. From the article: What do you think? I dunno if I need three times as much ketchup, for one thing...
  11. ISO Peruvian Chicken condiment recipe

    I live in the Baltimore/DC area which means that I have access to some great Peruvian chicken places. Whenever I get the chicken I am usually served a green and yellow sauce. I know how to make the green one (easy enough), but it is the yellow one that I am more concerned about. I searched high and low (even on chowhound, google, etc.) and didn't even find anything remotely close. I know it has mayo in it, maybe mustard, and maybe aji amarillo sauce. I found a bunch of recipes for something similar that involves feta cheese but I don't think that is even in the sauce. I recently started going to this new place in College Park, MD called Sardi's Pollo a la Brasa. This place is different from all the rest, because it serves an additional white sauce on the side. Wish I knew what that was too, but the yellow sauce is more important. Figured I'd post this on this board instead of the South American one because this one gets the most action (:
  12. The Maille produced in France is reportedly a far superior product to the one produced in Canada, and I'm having a hard time finding it. Kalustyan's lists Maille Dijon Originale "product of France," but upon arrival it turned out to be the same Canadian product that I can buy in my grocery.
  13. Jujube preserves

    On a recent visit to North Carolina I had a great cocktail called a "Hot Date." It was made with jujube preserves (Chinese red dates?) and I've been looking for them ever since--and on line--to no avail. Can someone help with a NYC or mail order source?
  14. Sriracha peas?

    I just found sriracha peas from a company that makes the wasabi peas, at Target. Anyone tried? I am a huge fan of sriracha and am blown away these things are amazing!
  15. James Peterson's "Baking"

    I checked this out of the library today, and I'm reeling. This is one all-inclusive baking book, heavy on both the how-to and the food porn pictures. I love baking, but don't indulge as often as I'd like because of girlish figure issues. I leafed through the 380 pages and decided that the Mama Cass body type was a fair exchange for the detailed instructions , great photography and my reintroduction to the desserts I made from "Mastering" as a newlywed. Pithiviers, babas, cream puff swans.... But the bread section is serious, the cookies look like something I wanna make in multiple batches, the recipe for candied citrus peel I'll make this week. This book reinforces Peterson's rep with me as the greatest single-subject cookbook writer, whether it be sauces, soups or baking. I own many fine baking books from Maida to Martha, but Peterson's done it again. It's on my Christmas list. has anyone else had a peek?
  16. I recently made quick pickles using Chang's Momofuku 3:1 recipe. I have a bunch of pickling spices from The Spice House and I would like to make picked persimmons. My friend is giving me a bag of Fuyu persimmons. The last (and only) time I've had this dish was at Palate in Glendale. The pickle was very light and slightly sweet. It wasn't like sandwich cucumber pickle. If anyone has a recipe to share, it'd be appreciated.
  17. Jamie's America

    I was at Kinokuniya just today and there's currently a 20% sale on ALL cookbooks until the end of month (make the most of it Sydneysiders). The first thing that captured my attention upon entering was Jamie Oliver's new (?) cookbook on...American cuisine! That really took me by surprise (a pleasant one) since he always seems to focus on English and Italian cuisine. Or is at least heavily inspired by those cuisines (particularly the latter). I've been on the look out for a good cookbook on American cuisine for awhile now so the obvious question here is: has anyone bought/looked through this book and would you recommend it? I suppose the most common sense thing to do is buy a book from a 'real' American, although while I'm all for authenticity (and am certainly seeking it), I find many of those books tend to use ingredients that are incredibly difficult to purchase here in Oz. What I love about many of Jamie's recipes is that he shows respect for a cuisine's traditions but still manages to make it adaptable for the everyday (or clueless) cook. I've had a good flick through and the recipes looks scrumptious...I just need a second opinion! P.S. It'd be interesting to see Jamie's take on Chinese/other Asian cooking one day. Asian cuisine is one area he seems to be lack focus on.
  18. Aspartame In Pickled Ginger

    I started going to Assi Plaza Asian Mkt in Lansdale, Pa specifically cause they carried Hana Brand Pickled Ginger. Hana brand did not have Aspartame. I had 8 jars in my fridge for years and finally finished it and needed to buy some more so imagine my shock when I went to buy more recently and it now contains Aspartame! UGH! What to do, what to do! I was able to find Roland Brand on Amazon that was made with SUGAR, and bought the 8 pack. Im kind of annoyed at all these companies because its not mentioned on the jar front and there are people with PKU who can get very ill if they consume aspartame. I had a school mate who died after someone tricked him into eating something with it in it! Can we start a petition or something? Are there any brands besides Rolands that are pink and dont contain Aspartame? TY
  19. Anyone have experience in making a korean dish called gae jang? It is raw crabs (blue around where I live) pickled in soy sauce. I would appreciate the process you used to clean the crabs and make this dish.
  20. I am canning pickles today and would like to do some with asian flavors. I have in mind to add a few drops of sesame oil for flavor to one of my brines. Is this O.K. or will the oil throw off the preserving factor?
  21. Pickled peppers question

    Hoping someone here who's done this before can help me out, as I've never done this before. I pickled 20 pounds of Hungarian wax peppers yesterday. Sterilized jars and lids and all that, and the seals all seem to have taken. Here's my q: there's at least one jar (haven't checked them all yet) that, when upright, appears to be full of brine. However, when inverted, it only looks to be half full. Should I be worried?
  22. Quick Mayonnaises

    Quite often in the course of cooking, I'm left over with significant amounts of rendered animal fat, whether it's from frying off some bacon or searing some chicken thighs or roasting a pork shoulder. If it was fairly neutral, I would sometimes save it and use it as a base for a later dish but sometimes the fat would be heavily spiced or flavored and I generally never figured out what to do with it so I threw it away. Recently, I came into the possession of a cuisinart miniprep and, tonight, I came up with the idea of doing a "quick mayo" with the leftover fat from a five spice rubbed rack of ribs. The result was rich, subtly spiced and deeply meaty mayo that has me curious about the possibilities. The miniprep turns mayo making from a 10 minute affair to a 30 second one and it makes it possible to make a dazzling array of unique mayos from what I previously would have thrown away. I'm dying to try making a mayo from roast chicken fat and using it in a cold roast chicken sandwich the next day or making a potato salad with a bacon mayo. Does anyone else do this? Have you had any stunning successes or failures?
  23. I'm trying to track down stockists of Jamaican Jerk Seasoning, preferably in Sydney but generally in Oz. I'm really after the Walkerswood brand as I've tried Herbies' mix and it isn't really the same. Any info much appreciated.
  24. Why are my pickles hollow?

    I decided to check on the pickles that I have fermenting away in the closet for the past 10 days. I cut one open and found it hollow! I thought this might be a fluke, so I tried another and same thing. I would assume that this might have to do with the fact that the brine is drawing fluid out of the pickle, but will this eventually correct itself? Thanks, Dan
  25. Fresh versus pickled jalapenos in sausage

    A friend posed a question on summer sausage. He said his jalapeno summer sausage did not hold its shape well, and he used fresh jalapenos. I think using pickled jalapenos would be a better solution. Any advice would be great; thanks.
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