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Found 569 results

  1. 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.
  2. I was reminded while reading racheld's story in the Daily Gullet that I have not been to the Lower East side to wander through pickle barrels for a very very long time. I'm assuming some places have closed, though I'm also assuming that some places will never ever close their doors, that their existence is as rooted to those streets as a huge rock would be to some other landscapes. And rightly so. What shops are open? Which ones are good? Have any new pickles hit the scene?
  3. Sorry to lower the tone, but did anyone catch his TV show last night? Christ is there no end to this mans philanthropy, when he dies they should canonise him at least. Anyway the basis is, Jamie is going to give one of his 'downtrodden, disadvantaged and desolate' trainees the chance to run their own restaurant. So four trainees have to battle it out to see who wins etc etc. Of course the purpose of this venture is not to promote his ever expanding empire and do-gooder image, but to give some poor soul the chance to be happy, successful and a whole person. However a few questions/ points: 1. These 'disadvantaged ' individuals did not seem that bad to me. Ok one had stole a car twice, one had overdone it on the gak, one came from Thailand and the other was an Irish lad ( being Irish seemingly his criteria for disadvantagedness) Hardly the Asbo generation? 2. Prior to his 15 project was it really so hard to become a chef? He kept claiming last night how much he had changed these 'kids' lives by giving them a chance to become a chef! 3. Why did he feel the need to step up the swearing ala Gordon Ramsey? Come on Jamie not really the image you want to portray. Even Ruth Watson was swearing. 4. Who the fuck is Ruth Watson? 5. Why did he feel the need to show his vast fortune of? Driver, mansion, lavish birthday celebrations etc etc? Was it to show the poor people that if they take over this pub they could have all this? 6. Why did the Irish lad's Mum have subtitles when she was speaking English albeit with a bit of an accent? 7 Was it a coincidence that the name of pub was called The Cock? This had to be the most patronising piece of television I have ever seen, well since his last piece of pseudo altruistic nonsense....... Apologies one and all I felt I had to vent my spleen
  4. We've had a couple of "favorite condiment" topics in the past (here and here). I was hoping we could try something a little different. I'm thinking not about favorite condiments, but about learning about the condiments of different nations and cultures the world over. I've been noticing more and more imported condiments available here in the US, but there are so many hundreds of them I have no idea where to start. So, if you're from an interesting place, or even an uninteresting place, please give us a glimpse of your local condiment culture.
  5. This is going to be a rant, since I need to write this post having just walked in the door from the most underwhelming meal I’ve had in this city in ten years. My two friends, let’s call them Jerry and Sean, came down from New York to visit for the day. Sean wanted us to go to James restaurant for dinner, because he’s friends with the sous chef and pastry chef there from a previous job. Joining us were two other friends, let’s call them Jim and Pat. Pat is friends with the owner’s wife from a previous job. We arrive for a 6:30 reservation with bottles of wine, since they don’t yet have their license, and sat in the private dining area-separated-by-a-velvet-drape. The owner’s wife greets us and says they’d like to cook for us. My understanding of this statement from years in the restaurant business is that you willfully and generously cook for your friends and/or other restaurant workers at minimal or no charge as a professional courtesy. I’ve done it a million times. I’ll return to this issue later, though, after a discussion of the food. Amuse: brandade on a baguette crouton. The brandade was austere in its lack of flavoring other than salt cod, no garlic or herb taste, and it was cold. The crouton was cut and toasted with no treatment of flavor from oil or seasoning. Risotto made with Prosecco and an Oyster: Undercooked, pre-blanched rice in a winey liquid with no butter or cheese, no creaminess at all. On top a shucked oyster. (nice bernadaud china however) Olive oil-Poached Bass with Chickpea Puree and Fennel: Very nicely cooked piece of fish over a smear of utterly flavorless chickpea puree, a dab of flavorless parsley oil and some thick shaved but undressed fennel. Why no taste? Why? All these ingredients can be made into flavorful things. Pappardelle with Duck? Ragu and “Umbrian” Truffles and Bitter Chocolate: Served at or below room temp somehow and quite dry. Once again no taste. Truffle, flavorless. Histrionic grating of chocolate over dish, flavorless. Braised and Crisped Pork Belly with Cabbage and 30-Year Balsamic: Once again, the pork was devoid of any salt, pepper, herb or spice flavoring. Why? And we’re not talking about any $10/lb Kurobota pork here that has intrinsic taste. Also, the crisp skin stuck in your teeth like caramel. Cabbage in chiffonade, blanched and picked up in a beurre nage. No indication of any balsamic vinegar, young or old. Roasted Squab over Parsnip Puree with Squab Sauce and an inexplicable plate of Salt-Cured Foie Gras on the side: Flabby skin, grainy puree, no seasoning, what the hell with the foie gras? Hanger Steak with Smoked Potato Puree and Beaujolais Reduction: I swear to God that this dish tasted exactly like a hot dog. Puree was smoky but again was grainy and devoid of any butter or cream or seasoning. Why? How can someone get steak and potatoes wrong? Why? (beef was like a 2 oz portion) Cheese: banal Dessert: Mostly good. Chestnut cake with figs was the best dish all night. Slice of chocolate pate on a piece of toast was laughable. And the torrone petit-four I can almost guarantee was bought from Claudio’s. Overall this meal was of unacceptable quality. Furthermore it took FOUR hours. We’re talking half hour course times when we represented almost half of the guests in the room. Why? This isn’t Per Se or Minibar. And the final insult: we were charged for five tasting menus at $90 each. IS THIS A PRACTICAL JOKE? There isn’t even a tasting menu option on the a la carte to give the guest a sense of expectation. Seriously I nor any of us there are interested in getting free food as a end of a dining experience. We enjoy food: it’s our passion and our jobs. This whole dining experience was an affront to my professional sensibilities, from the length of the meal to the quality of the food preparation to the price they expect to get for it. They have no business asking prices proportional to those of Vetri, the Fountain, Le Bec, the Bass or Lacroix. If this isn’t some sort of joke then good luck, James et al; you’re gonna need it. Once again this is why I cook at home.
  6. Some visiting English friends brought me a jar of the most wonderful caramelized red onion chutney with rosemary---fabulous with pork, lamb, or as an accompaniment to cheeses. Sadly, I have emptied the jar, won't be going back to England until later in the year, and can't find it online anywhere. Anyone out there have a recipe? Thanks!
  7. phlawless

    pickle sauce

    Does anyone remember an article a few years back (4-5??) in Saveur about a guy and his room mate cooking in his ill-equiped kitchen in NYC in the '70's? I know, I know...how lame am I...anyway there was a recipe for pork chops with pickles that sounded heavenly and I want to try it. I'm sure I could figure it out, but I'd like to read the article too. I have quickly looked through all my old issues, but I could have easily missed it. Anyone?
  8. I've been in a few Argentinean-owned pizzerias where chimichurri is offered as a pizza condiment. While it's no surprise to go most anywhere in the world and find local modifications to pizza, the remarkable thing about the pizza-chimichurri combination is how amazingly good it is. It's one of those globe-girdling ingredient combinations that make a mockery of "authenticity." Then again, there does seem to be some evolutionary linkage between pizza and chimichurri. The Italian influence in Argentina is significant, and the basic ingredient blend underlying chimichurri -- parsley, garlic and olive oil -- surely derives from pesto or a related European condiment. If you've never tried a little chimichurri on a slice of pizza, I highly recommend it.
  9. In a conversation with my hair stylist, pickled sausages came up and I became intrigued. Where does one get good pickled sausages? I thought I saw some at columbus market on renfrew but it turns out those are packed in oil. suggestions?
  10. ned

    Pickled eggs

    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.
  11. Pictorial Recipe Baked Soy Sauce Chicken (豉油焗雞) I have made regular soy sauce chicken many times. The traditional recipe is to boil the chicken in soy sauce mixed with rock sugar and spices. Today I want to try something new - how about baking the chicken after marinating it in soy sauce? The procedure is very similar to the "Nam Yu Roast Chicken" I published earlier. The difference? This time I used only dark soy sauce as the marinade. Serving Suggestion: 4 - 5 Preparations: Main ingredients (upper right, clockwise): - 1 whole chicken, about 4 lb - some star anises (see below) - Lee Kum Kee "Chinese Marinade" (see below) - Dark Soy Sauce (see below) Dry rub: - 4 whole star anises - 1 tsp of salt - 1/2 tsp of five spice powder Marinade for chicken: - 4 tblsp of dark soy sauce - 2 tblsp of Lee Kum Kee "Chinese Marinade" - 1/2 tsp of salt Basting mixture: - 2 tsp of dark soy sauce - 3 tsp of honey - 2 tsp of water Optional condiment: - 3 stalks of green onions (finely chopped) - 2 inches of ginger (grated) - 1/2 tsp of salt - 1 tsp of sugar - 3 tblsp of cooking oil Use a food mallet to break up the star anises into small fragments. Place them in a small bowl. Mix them with 1 tsp of salt and 1/2 tsp of five spice powder. Mix this "dry rub" well. Trim off the extra fat from the chicken. Apply the dry rub ingredients inside the chicken cavity thoroughly. Place the chicken in a large mixing bowl. To marinate, add: - 4 tblsp of dark soy sauce - 2 tblsp of Lee Kum Kee "Chinese Marinade" - 1/2 tsp of salt Mix and rub the marinade thoroughly over the chicken. Marinate at room temperature for about 2 hours, 1 hour per side. After an hour, turn the chicken over so the bottom would soak up the marinade liquid. After 2 hours of marination, use a big "S" hook to hang up the chicken. Set a small fan at "low" to dry the chicken. Be sure to place a plate underneath to catch the liquid dripping. Hang the chicken for about an hour or so. Cooking Instructions: Put 2 metal skewers through the chicken. Use some special hooks to hang the chicken underneath a rack in the oven. Fill a small baking pan with water and place it underneath the chick to keep the chicken moist during baking (as well as catching the dripping grease). Bake the chicken at 325F for 1.5 hour. This is how the chicken looks after 1.5 hour in the oven. Take the chicken out of the oven to apply the basting mixture. The basting mixture is made of: - 2 tsp of dark soy sauce - 3 tsp of honey - 2 tsp of water Baste the chicken thoroughly with a brush. Return the chicken to the oven and set the temperature to 425F. Continue to bake for another 20 to 30 minutes to make a crispy, shinny chicken skin. (Optional) Meanwhile, you may make a condiment with: - 3 stalks of green onions (finely chopped) - 2 inches of ginger (grated) - 1/2 tsp of salt - 1 tsp of sugar - 3 tblsp of cooking oil First chop the green onions and grate the ginger and place them in a bowl. Heat up the cooking oil to smoking temperature. Pour the smoking oil onto the green onion and ginger. Finally add the salt and sugar and mix the ingredients well. Finished. Remove the chicken from the oven. Chop up the chicken, Chinese style. Transfer to a serving plate. Serve either with the green onion/ginger mix condiment, or a small dish of dark soy sauce as condiment. The chicken skin is crisp, and the meat remains very moist and tender. Picture of the finished dish.
  12. Banana Ketchup Banana ketchup recipe 2 bananas, large. 1 1/4 cups water 1/4 cup sultanas plumped in 1/4 cup water 1/2 chopped onion 2 cloves garlic 1/4 cup tomato paste 3/4 cup apple cider vinegar 1/2 cup palm sugar (or dark brown sugar) 1/4 cup Golden syrup (or light corn syrup) 2 tablespoons dark rum 1 teaspoon sea salt 1/2 teaspoon allspice, freshly ground 1/4 teaspoon hot red pepper, ground 1/4 teaspoon cinnamon, ground 1/4 teaspoon black pepper, ground 1/8 teaspoon nutmeg, ground Chop peeled bananas and toss in blender with water. Blend till smooth. Scrape into micro-waveable glass bowl and set aside Add the sultanas in their liquid to the blender, then add the onion, garlic, tomato paste and vinegar. Blend well and add to bananas in bowl. Heat in microwave, full strength for 2 minutes Add the sugar, syrup, rum, stir well. Microwave for 3 minutes and stir well Mix the spices together and add to the mixture in the bowl. Blend thoroughly. Microwave for 5 minutes and stir thoroughly, scraping the sides of the bowl to mix everything. Repeat this process three or four times until the ketchup has reduced by 1/3 and is thickened to the correct consistency. This may take longer in very humid conditions. You may have to continue the microwave/stirring routine several additional times until the consistency is the way you expect ketchup to be. Allow to cool and place in blender, blend until totally smooth. When finished place in a sterilized glass jar. Allow to cool and store in the fridge for no more than two weeks. To make a spicier ketchup chop a small dried hot chile and soak in the water with the raisins. ( RG1907 )
  13. Homemade sugar-free ketchup Easy Sugar-Free Spicy Ketchup The following is an original recipe for a very easy homemade spicy (or not) ketchup that also is a nice gift from your kitchen. Andie's Sugarless Spicy Ketchup Yield, 10 - 1/2 pint jars. 4 quarts tomatoes, peeles, cooked and strained (may be canned tomatoes) 1 Jalapeño (or other hot) pepper, seeded and chopped (optional, omit if you do not want it spicy) 3 cups apple cider vinegar 2 1/2 cups Splenda 1 Tablespoon Celery seed, ground 1 Tablespoon Allspice, ground 2 Tablespoons Cinnamon, ground 1 Tablespoon Star anise, ground 2 Tablespoons kosher salt (or sea salt if you prefer) 1 Tablespoon Black pepper, Ground Combine all ingredients in an 8-quart, non-reactive pot (stainless steel, enamel or anodized aluminum, do not use shiny aluminum). Cook over low heat, stirring frequently until it is reduced by half. Remove from heat and allow to cool, process in food processor or put through a medium fine food mill so that ketchup is smooth with no lumps. Return to cooking vessel and bring to a simmer, stirring constantly. (may also be heated in microwave, stir after every 5 minutes of heating) Using a canning funnel, ladle into hot, sterilized 1/2 pint jars, allow 1/2 inch headroom. Wipe rims and apply flat canning lid and ring but do not tighten. Place in hot water bath and process for 15 minutes. Tighten ring. (May use 5 pint jars if you wish.) This is an original recipe by Andie Note: I do a lot of canning. For hot water processing I use an electric roaster. It has a wire rack that covers the entire bottom and will hold more jars than the typical round canner or stockpot. It is also not as deep so it is easy to place and remove the jars. It maintains the correct temperature and additional boiling water can be added from a teakettle. ( RG1906 )
  14. Mushroom Ketchup I have had a couple of requests for this recipe so am posting it on this thread. It was earlier posted on the "Ketchup Conundrum" thread. Mushroom Ketchup About 1 1/4 cup very hot water - close to boiling. 3 ounces dried porcini or dried shiitaki mushrooms. (buy the big container at Costco or Sam's Club, they are wonderful.) 1 1/2 pounds Italian or brown mushrooms 2 tablespoons kosher salt 1 tablespoon brown sugar 1/4 cup apple cider vinegar (or sherry vinegar if you can find it) 1/4 cup dry sherry 1/2 teaspoon allspice, freshly ground 1/4 teaspoon nutmeg, freshly ground 1/4 teaspoon black pepper, freshly ground 1/4 teaspoon Angostura bitters (If you don't have this on hand, use 1/2 teaspoon Worcestershire sauce) 1/2 teaspoon hot pepper sauce, Tabasco or Crystal or ?? 1/4 cup of carmelized onions, the browner the better..... Use filtered water if possible. I find that I get the best results with it. Put the filtered water in a one quart Pyrex measure and microwave until nearly boiling. Break the dried shiitaki mushrooms into the hot water and weight them down with a saucer so they will be covered by the water. Allow to stand for about 30 minute. They should be soft. Remove mushrooms from the liquid with a slotted spoon. Filter the liquid using a paper coffee filter and save in the refrigerator tightly covered. Chop the soaked mushrooms into small dice. If the stems are too tough, discard them. Quickly wash and drain the fresh mushrooms. Place both types of mushrooms in the bowl of a food processor. Pulse several times until the mushrooms are finely chopped. Turn the mixture out into a quart jar, add the salt and mix well. Cover the container tightly and place in the refrigerator. Keep refrigerated for 2 to 3 days, stirring once or twice a day or shake the jar vigorously. Place a fine mesh strainer over a large bowl and line with a cotton dish towel (or a piece of washed, unbleached muslin). Pour the mixture into the strainer and allow to drain, pressing on the mixture with the back of a spoon to express as much liquid as you can. Gather the corners of the cloth and lift out of the strainer and twist to express even more liquid from the mushrooms. When you have wrung out as much liquid as possible, don't discard the mushrooms, set them aside. Now strain the liquid through a paper coffee filter in a strainer into a saucepan, or saucier, about 1 1/2 to 2 quart. Now add the liquid from soaking the porcini or shiitaki mushrooms Place over low heat and bring to a simmer. Add the remaining ingredients. Simmer for about 40 minutes, uncovered. Add the mushrooms and continue simmering at a gentle simmer for an additional 20 - 30 minutes. Remove from the heat, allow to cool somewhat. Pour into food processor and process for about a minute, stopping a couple of times to scrape the sides down so that everything is emulsified. (you can also use a blender but do it in small batches) Return to the saucepan and bring to a simmer, stirring constantly. Immediately pour into hot, sterlized 1/2 pint jars, cover, and cool. Store in refrigerator or in the freezer if you won't be using it up within a month. Yield, about 2 1/2 cups. Andie Paysinger ( RG1905 )
  15. 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.
  16. 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.
  17. Soup

    mustard dry vs. wet

    Is there a difference between dry vs wet mustard other than one is wet the other dry? I'm making a pot of bake beans in the slow cooker overnight. I want to do an irish breakfast for Xmas breakfast. My recipe calls for dry mustard and I'm out. All I have is grey poupon. I'm trying to figure out if it is going to be a huge diffence. Soup
  18. No, I don't mean ghostly apparitions on the toast of Christmas Past. I have a recipe for a red-wine jam (red zin or merlot work well) that is absolutely out of this world on a loaf of fresh, nutty wheat bread, and wondered if anyone had encountered such a thing for other alcohols. Now that it is far too close to Christmas to make such a thing, I thought a trio of "grown-up" jam would make a great present for any of those people you can't ever seem to buy for. Office folks and the like. I can't think of what might work well, though, perhaps addding a spirit to a juice to make something like rum-passionfruit jelly?
  19. I've been making a lot of jam and chutneys recently and have been using an inexpensive stainless steel pan. I'm not all that experienced at jam making and although most of my jams are turning out quite well I'm wondering what else aside from practice, will help me to improve my results. I have recently seen a copper preserving pan at a moderately reduced price. I'd like to know if anyone thinks that using a copper pan makes a significant difference when it comes to making jams/chutneys/other preserves and if copper is therefore worth the investment.
  20. I have just started to make Christine Ferber's chestnut and vanilla jam. I have halved the quantities she suggested and have followed her instructions which were to put the peeled chestnuts, water, sugar and vanilla pod in a pan, bring to the boil and cook for 15 minutes, strirring gently. The next stage is for it to sit in a ceramic bowl overnight. This is the stage I am at. My mixture went solid the minute I put it in the bowl. The sugar is now quite hard and I suspect that I had the heat too high when I cooked it for the 15 minutes. I have two questions. 1. Ought I have cooked it for a shorter period given that I had halved the quantity of the ingredients, and if so, how long should I have cooked it for? 2. Is there anything I can do now to save it? My fingers are still sore from peeling the chestnuts and I am really reluctant to put it in the bin if anyone can suggest anything. The quantities I used were: 400g peeled chestnuts 400g sugar 200ml water vanilla pod Thanks for any advice.
  21. I made duck confit this past weekend and chilled the fat in an upside down mason jar in order to remove the "jelly" before storing the legs in the fat. Is there any good use for this wonderful looking jelly. I made a brown duck stock from the carcasses. Can I add the jelly to this? Should it be frozen and added to sauces or do I pitch it.
  22. As the push for the artisanal Xmas prezzie is into the home stretch, I'm looking for a super recipe for Jalapeno Pepper Jelly to snuggle into the gift boxes along with the chutney and mostarda. Does anyone have a knockout recipe? ( I'm totally down with the use of Certo and green food coloring if that's what I need to produce a shimmering green jar of the stuff.) Thanks in advance.
  23. Sufganiyot (Jelly Doughnuts) A favorite for Chanukah. Golden brown yeast doughnuts filled with your choice of jam or jelly and rolled in sugar. 2-1/4 c flour 1/4 c sugar 2 packets quick-rise, instant yeast 1/4 tsp kosher salt 1/4 tsp cinnamon 1/4 tsp allspice 1 large egg 1 large egg yolk 2 T canola oil 1 c tepid water 1 large egg white -- *for Technique #2 oil -- for frying jam or jelly -- for filling icing sugar or granulated sugar -- for rolling For step-by-step instructions with photos, click here. Keywords: Dessert, Kosher, Jewish, Deep Fryer ( RG1879 )
  24. The latest eG Radio foodcast -- an exclusive interview with the editor of the New York Times dining section (Pete Wells) and the editor-in-chief of Saveur magazine (James Oseland) -- is online and available for download now. The announcement, download and subscription links are here. This topic is for discussion of the content of the current eG Radio foodcast. If you need technical support with, for example, downloading or playing the foodcast, please use the Technical Support forum. If you have questions or comments about the eG Radio foodcast effort that are not related to the specific issues dealt with in this program, please submit those to the eGullet Society Member Feedback forum. Thanks!
  25. dvs

    Mustard Greens

    Our mustard greens are ready for dinner tonight! any one have a good recipe? i'm serving w/ pork chop milanese... if that helps! tia!
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