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Showing results for tags 'Condiments'.
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Please post your questions here for Autumn and Festive Preserves. -
An episode of Good Eats, American Pickle, inspired me to start making homemade pickles last summer. I was very surprised at how easy it is. Anyone else pickle? What are some of your favorites? Do you make enough to can or do you keep them in the fridge for immediate consumption? My faves so far are Alton's Firecrackers, which are hot pickled baby carrots, and pickled dilled green beans.
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Hi, I have a bottle of: Original Jamaica Rom Black Joe Serie:u No:111 I wonder if the bottle is worth something or should I just enjoy it? The bottle is probebly from 1960 or so. Best Regard Nicklas
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Hello, I am curious about what experience others may have using mustard seed oil. In Canada, by law mustard seed oil must be sold with the label "for external use only". I have spoken to members of the East Indian community in Winnipeg (who describe themselves in that way to differentiate themselves from First Canadians who call themselves Indians) and I have been told that they use it with no ill effects. I realize that this oil has been used for a millenia, but in modern times, has use of it been discouraged in any other communities? Thanks! Rick
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source data Can anyone clarify what she's describing here? It seems so improbable. Since it's from last Dec I tried a search but nothing popped up.
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What's the point here? A sweet note amid the fishy astringency? Totally out of place. Piquancy? Use lemon juice -- or capers, if you must. But not pickles. They stand out like little sweet 'n' sour jujubes. Here's another one: soft-shell crabs. Fingernails that taste like crab are still fingernails -- fingernails the size of a Kosher pickle.
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I really enjoy Indian condiments. As I was mentioning on the flatbreads thread, I often find myself in Indian restaurants here (New York) just eating naan and spooning condiments onto it -- and skipping most of the food that is supposed to be the meal. When I wander into an Indian grocery, I'll sometimes pick up some random condiments even if I can't understand the labels on the jars (and sometimes this is the case even if the label is in English). They're invariably good. So, two issues come to mind: 1) I think it's interesting that condiments -- added by the person eating the food -- are such an integral part of Indian cuisine. (Or am I mistaken there?) In the French high cuisine tradition, by contrast, you'd be considered a very bad man just for adding salt to your food -- no less condiments. The Western model seems to be: The chef made it perfect for you, now eat it and shut up. The Indian model seems to be: Here's the food, and here are a bunch of flavors you can weave into it; now enhance it however you like. 2) I'm sure I've not experienced Indian condiments at their best, especially since I've been exposed hardly at all to fresh condiments (most everything I try is preserved). What are some of the signature regional condiments of India, how are they used, and are there any I can whip up easily at home?
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There seem to be several hundred varieties of soy sauce available out there. I have some basic idea of the differences but does anybody have the capacity to instruct us fully?
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I have heard the stories about Master Joel Robuchon's excellent cooking in Jamin. Although it's sad that I will never able to eat his cooking. I would still like to the restaurant - Jamin. Is there anyone who have eaten there and can give me some advice? or you think there will be other resurant who I can sample better about Robuchon signal dish? ( the dish I want to try most is Robuchon's mashed patato) thank you in advance.
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Got a mango-black bean salsa today at Whole Foods in Edgewater and it reminded me of our older thread where we were debating the differences between Salsas and Chutneys. Has anyone dug up any further info on if there is any major difference. Take out the black beans and today's salsa was chutney. I swear.
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I am quite fond of pickles and adore eggs, however until two nights ago when I ate one that tasted strongly of red wine vinegar at a fine new NYC restaurant called Stand, I'd never eaten a pickled egg. The eating of it has motivated me to pickle some of my own. What I know so far: the base for the cure is salt, sugar, vinegar the duration is 2 days to 3 weeks I'd love to hear how people pickles theirs and in addition of experiences people have had in eating them in midwest bars or elsewhere.
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I have a recipe that calls for "english style mustard". What is it?! here's the recipe that calls for it... yes, sorry, its Martha... beef stroganoff
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I'm toying with the concept of peanut-butter and mango chutney bars, and I've got the base licked (peanut-butter oatmeal cookie with peanut chunks, baked) but I'm struggling with a way to get the chutney tops on. I'm thinking of trying pureed chutney set with gelatine, but I'd like to know whether the mild acidity of the chutney is going to interfere with the setting of the gelatine (and I'd love to not find out the hard way). Any ideas? Has anybody ever done anything even remotely similar? Am I nuts for wanting to try it?
