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Found 569 results

  1. A dense purple color with a clean, vibrant nose of small blackfruits, plum and a hint of chocolate. The palate has nice medium weight with intense fruit, drying tannins and a pleasantly lengthy finish. (90 Points)
  2. I just noticed tonight that I'm almost out of hot sauce. A few years ago, I probably had 20 bottles, mostly acquired in various Caribbean countries while on vacations, back when I could afford such vacations. Now I think I have about a quarter of one bottle. So, it's time to replenish the hot sauce collection. Ideally, I'd like to go to one website, probably http://peppers.com/ and just order five bottles. I don't want four or six bottles. I want five different bottles that will serve a variety of uses. So, who can propose the list of five, with extensive annotation?
  3. Check out the locals nominated for James Beard Awards....
  4. Jay Francis


    My vote goes in for All Gold Ketchup. It is made in South Africa, has no preservatives or colorants and uses cane suger instead of that awful high fructose corn syrup. Has a bit of a white pepper tang to it that I really like.
  5. We tried them, can't stop thinking about how good they were, and want to make them at home. Anyone have a good recipe? Thanks, -Mike
  6. So I made "Jamaican Beef Patties" from scratch. ingredients pastry 400 G flour (~1lbs) 1/2 CUP water 1/2 CUP melted butter 1/2 CUP melted shortening 1 TS salt 1 TBSP baking powder 1 TBSP curry powder medium hot 1 TBSP tumeric ingredients filling 400 G ground beef (~1lbs) 3 X minced red onion 3 TBSP spice mix (see below for composition) 4 X minced garlic clove 1 X beer 1 TS salt 1 TS pepper 1 TS nutmeg 1 TBSP pimento (aka all spice) 1 TBSP brown sugar 1 TBSP tomato paste ingredients sidedish 400 G grean beans 3-4 TBSP olive oil 1 TS salt 1 TS pepper spice mix 2 parts onion powder 2 parts garlic powder 2 parts dried oregano leaves 2 parts dried sweet basil 1 parts dried thyme leaves 1 parts black pepper 1 parts white pepper 1 parts cayenne pepper 1 parts ground celery seed 5 parts sweet paprika I love this spice mix. It's a very good base and easily tweakable. The parts can be everything from a teaspoon to a ton. I like to buy the spices in 100 gram packages, mix them and then keep the mix in an airproof jar. Always handy for dry rubs, marinates, etc. first the dough, mix the dry pastery ingredients, then add the melted butter and shortening stir well until all the fat is crumbled ... into crumbles add some water and start to knead it until you got a nice slightly sticky ball of firm dough wrap it in plastic wrap and store it in the fridge for 60min time to fix the filling, mince the red onions and the garlic minced onions and beef first browning the meat can take a few minutes when the meat is done, deglaze the pan with some beer then add the rest of the filling ingredients, season to taste with salt and pepper let simmer, almost all of the liquid should vaporise the filling is done, when just slightly moist while the filling is cooling off a little, it's time to roll out the dough not too thick, 2-3 mm at most take a small bowl and punch as many holes as possible into it (I bake very little, so apparently I suck at this) remove the left-over dough and spoon the filling into the patties, close and fork-seal 'em place the patties on a non-sticking-papered baking tray (I bake very little, so I was paranoid about trusting the non-sticking-paper) pre-heated oven, then bake the patties for 20-30min at 180C (~350F) in the meantime simmer the green beans in lightly salted water they are done, when there is still a little crunch, discard water, season with olive oil and S&P jamaican beef patties with green beans, enjoyjoy Comments and feedback are most welcome,
  7. ghost

    Ketchup Recipes?

    I have been in the mood for trying to make my own ketchup. Anyone recommend any recipes? I know there are tons available online, but a recommendation would be a good place to start.
  8. Where can I find mushroom ketchup? My Mother-in -Law made Tourtiere on Christmas Eve and served it with some Mushroom Ketchup that she brought back from Scotland. Amazing stuff, may need a twelve-steep program.
  9. I am about to be overrun with tromboncino zucchini. I started growing them on a six foot bean tower, but the recent heat wave caused them to explode out the top like a fountain and they are now threatenting to eat my house. Only after I planted them did I read that the vines can get to 25 feet. Oh. DE-AH. They're really a lovely veg, nice long seedless neck, not watery, not bitter. I think they'd make great pickles. Can I substitute them in any pickle recipe, or is there something special I need to do so as not to kill all my friends with botulism? I'm thinking of something sweet and hot, anyone have advice or good recipes? Here's my little beauty... (a picture should follow...if not, I still haven't figured out how to post a photo).
  10. I am trying to find a recipe for homemade soy sauce - if anyone can direct me to one and forward one on to me that would be great.
  11. Trader Joe's low sodium tamari has been my soy sauce of choice for a while now. For tamari, it seemed like a good deal. Lately, I've been considering whether or not I can get something better/cheaper at an Asian Grocer. Stench aside, my grocer of choice is Top Quality in Parsippany (formerly Maxim's). What do you guys think? Any particular brands to look for? I'm not looking for top of the line, just a good everyday soy sauce. I'm also definitely NOT married to the low sodium concept (that's all TJs sells).
  12. Has anyone seen this product in Portland? I've checked Pastaworks, Zupan's and New Seasons and none of them stock it. I could order it online, but the shipping costs as much as the jar itself. Much thanks for any ideas.
  13. Does anyone know where I can buy sauterne jelly in the Princeton or Freehold area? I know it is available from a few places online. Thanks in advance for any suggestions.
  14. http://entertainment.news.com.au/story/0,1...0-10229,00.html
  15. Mallet

    Apple Peel Jelly

    I'd like to make a couple apple pies to freeze for later since they are plentiful and cheap now, but I always though it a bit wasteful to throw away all that apple peel. I'd like to make some sort of apple peel jelly, since it is naturally high in pectin and such. Any ideas on how I could do it?
  16. Stir-fried Mustard Greens (Gai Choy) with Salted Fish (咸鱼抄芥菜) I bought some very fresh mustard greens (gai choy [Cantonese]). Usually I would simply stir-fry it with some oil and garlic. Inspired by some talks of salted fish (ham yue [Cantonese]) in this forum, I had decided to try using salted fish to jazz up the taste. The result was surprisingly good. The taste of salted fish seems to blend very well with mustard greens. Some fresh mustard greens. Mustard greens chopped into bite-size pieces. Wash well and drain the excess water. Ingredients: use some garlic and salted fish. I took a small piece of salted fish from the jar. (I bought those salted mackerals kept in a jar of oil.) Chop the salted fish into small pieces. The stir-frying method is very simple. Heat up the pan/wok in high heat. Add chopped garlic and salted fish. Add a pinch of salt. Cook for 20-30 seconds until fragrant. Keep stirring. Add mustard greens. Cook with the lid on for about 5-10 minutes. Finished dish.
  17. I belive jamaican beef patties are one of the perfect foods. Flaky pastry, tender meat, and a bit of perfect scotch bonnet heat...what more is there in this crazy world. I also love that they freeze beautifully, I can eat many in one sitting and that my boyfriend hates them (zero competition) I've been trying to find the recipe from the nyt to no avail..but obviously family recipes are much better. Anybody have anything tried and true to set me foreward? I hope to be surrounded by the wafting aroma of beef suet by tomorrow evening... thanks live long and patty
  18. I havent seen a Topic for dinners at the Beard House.. I was excited to see the Chefs from Moto will be there on the 9th.. I will post my dinners here as I hope others do.. http://www.jamesbeard.org/events/2005/08/004.shtml
  19. I saw a few commercials for this show, it finally looks like a really, really promising one. I'm not sure if this is a draw from BBC or if it's Foodnetwork produced, but it looks like Jamie Oliver pulls from his own garden at home and cooks seasonally and simply-- something that's been missing on foodtv for forever, a real cook cooking what looks to be quality food. I for one am at least excited at the fact that it's someone who has a real sense of food coming back to cook instead of wasting time watching home cooks, this may be more directed towards those who have more experience in the kitchen. Plus watching the commercial, you see the produce pulled directly from the ground... maybe a food geek sort of thing. Anyway, the premiere is January 12th
  20. Hi there, I am creating a wedding list and want to choose some saucepans, saute pans etc for the list. The shop my wedding list is at only has Tefal Jamie Oliver Hard Anodized pans plus his professional series pans. We want to have a set of good quality non-stick (not being professional cooks) so the professional series don't meet our needs - so we are planning to order the hard anodised pans ("anodized" for you in the US!). Does anyone have experience of these pans and recommend them (or not). Any thoughts most gratefully received Many thanks Justin
  21. This year, for the first time, those who aren't able to attend the ceremony will be able to watch live video of the James Beard awards on the new Devour.tv website. David Rosengarten will be hosting the broadcast, interviewing the nominees as they walk down the red carpet. And he will be covering the press room after the awards to interview the winners. Coverage will be broadcast on www.Devour.tv starting at 9 PM EST this Sunday.
  22. Chemists measure chilli sauce hotness with nanotubes
  23. I love good jampong (korean-chinese seafood noodle soup). I'm looking to make them at home and my attempts at replicating a great rich broth have failed. Would appreciate if someone would post a good recipe. Soup
  24. When I visited Singapore several years ago, my hotel served both asian and european style breakfast. Of course I tried the asian one. A staple of the Singaporean breakfast (and probably lots of other places in Asia) is Congee, savory rice porridge. Very nice. I rember adding some sort of condiment on top. It was salty and maybe even had a bit fermented taste - some sort of fermented soy product perhaps? It was a nice contrast to the more mellow taste of the congee. Can someone suggest what this might have been? What do you usually eat with congee?
  25. by james hamilton-paterson. sorry if this has been discussed--did a search and couldn't find a previous thread on this book. Just finished it--it's pretty funny--a satire of all the Tuscany Year type books. But the funniest thing is that one of the protagonists is a kind of anti-cook. He considers himself a food adventurer--and develops insane food combinations--some of them not too distant from some of our more avant garde chefs, actually. Recipes are provided. One of the less disgusting is Otter with Lobster Sauce--to give you a general idea. Pets are not spared. It's in the tradition of the recipe as idea--here it's very bad idea. I can't get Udder with Butterscotch Sauce out of my head Fernet Branca is in almost every recipe, as well as almost every page as that's what the two main characters guzzle constantly. There's a very silly plot--brings Wodehouse to mind. Altogether entertaining. Zoe
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