Jump to content

Search the Community

Showing results for tags 'Condiments'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. 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
  2. I really miss Frank's Red Hot Sauce. I use it to make the hotwings I grew up with. Other hot sauces I can find easily in NY are not doing the job. Anyone know where I can buy it in Manhattan? Thanks folks, Grace
  3. chowchow23

    Pickles

    hey everybody! i'm new here and i'm in love with pickles. i go through a jar a day and i was wondering if you guys know a simple recipe for pickling cucumbers? i'd like one without the need of dill, lime and peppers. thanks you guys
  4. an invaluable resource: That ain't cucumber dressing...
  5. I make this yummy honey jelly and have been for years. Mainly for personal friends but I'm investigating taking to another level. I've got what I think are great flavors -- cranberry, raspberry, lemon, mango, and apricot. This jelly gets all of its sweetness from the honey and whatever flavor I use -- no added sugar. Anyway...now to my brain freeze: I want to make new batch as guest favors for my upcoming wedding and I'd like it to be something truly unique. Maybe its just that I've got brain overload with all the other wedding details but, for the life of me, I can't think any more. I mean there's the obvious -- strawberry, peach, etc. -- but I'd like to do some type of duo flavor combination instead. If it helps you do the thinking for me the wedding will be outside, in August, in the Blue Ridge Mountains of North Carolina. Any suggestions are welcome and appreciated. Karen
  6. I plan to make an assortment of strawberry jam. In particular, I want to combine apples and strawberry so I won't have to use store bought pectin. I also want to reduce the sugar by about a third. However, I see that there are different kinds of preserve methods. I know you're suppose to sterilize the jars and lids. My mom usually pours her jam into sterilized jars but does not heat the lids to seal it. She stores it in the fridge and freezer. Some people boil the jars and lids to seal it and store it in their pantry. I don't have home canning pots, tongs, etc. Is it necessary to go through the whole boiling method if I don't use store bought pectin and use less sugar? I want to store it in the fridge or freezer and want to avoid poisoning myself. I don't want to use wax either. I just want the simplest method, use the least sugar and be able to store it either in a freezer or a pantry. People tell me home perserving is simple but I'm confused with the different information I see out there. Thanks for your help.
  7. Persian Pickled Grapes I have no idea where I got the original recipe from, but I have fiddled with the amount of sweetness and the additional flavourings over time. These are great with cold meats, cheese platters etc, and are so easy they hardly constitute a "recipe". 1 bottle good wine vinegar (750 ml)- white or red is fine, but I might try pomegranate next time. 1/4 cup Golden Syrup; sugar works OK but does not give the slightly caramelly flavour. Honey might be good. 2 teaspoons salt. a bunch of grapes. a stick of cinnamon if you are so inclined. Boil the vinegar, syrup, and salt together. Cool. Pour over little bunches of the grapes that you have snipped off from the big bunch, and put into sterilised glass jars (with the cinnamon stick if you wish). Seal and keep in a cool dark place for a month before eating (if you can!). Keywords: Easy, Fruit, Condiment ( RG1735 )
  8. Summertime fairly begs for pickled fruits and vegetables ... article from the Washington Post Don't miss the great recipes in this article! Because this article makes the new version of pickling appear so simple and almost effortless, I, who have yet to pickle anything, think it is high time to try this ... but what to pickle? Upon which foods might you want to try this technique?
  9. Stayed at a major chain hotel this week and on the breakfast table were 4 jars of preserves-marmalade, grape, boysenberry and strawberry. These are the mini jars for one time use. I wanted to take them home (unopened) for two reasons-my little girls would have gotten a kick out of them either for eating or playing with their play kitchen and tea sets. The other reason is a jar of jelly simply sits in our refrigerator until it grows green and I throw it out. The small one time use jars are perfect for our occassional need. I am not one who pilfers sweet n low packets or other things that restaurants frequently find missing. I could have opened them all and 'sampled' them on my toast thus the hotel would have thrown them out anyway. I am sure that if I asked the server if I could take them she would have said yes. But I left the table empty handed. Would it have been ok to take (or ask to) the jars home?
  10. Parents across for a couple of days next week, and taking us out for dinner Wednesday. They're staying in St James and had booked a table at Quaglino's, as Dad had walked past a couple of times and thought it looked small and intimate (!) and it's got two red forks in his Michelin, which apparently means that it's 'particularly welcoming'. I swiftly disabused him of its diminutive size and intimacy, to which he suggested that I book something instead. First thought was L'Oranger, but haven't been for years and concerned that it might get a bit pricey. Second thought was Le Caprice but also haven't been for years and concerned that it's not particularly welcoming (for non-regulars). Having been lurking for a long time, I know what an opinionated bunch you all are (although less so without Simon M's input), so can anyone either comment on the two choices noted, ideally based on recent experience, or suggest something else. Would really like to keep it to £300-400 for dinner, with a modest attack at the wine list. ta
  11. The results are in for this years James Beard awards. Check out the award winners here any comments or experiences about the winners this year??
  12. A European food import company near my house had an outlet sale this weekend and I picked up some interesting things I hadn't tried before. Among the interesting jars was Pickled Walnuts in Malt Vinegar. I had heard of pickled green walnuts before, but hadn't seen them until now. I popped open the jar as soon as I got home and tried some. Hmm... tastes like malt vinegar with some texture. I couldn't really taste the walnuttiness. I tried soaking a few in water for a few minutes, but really I don't think I'm experiencing pickled walnuts properly. So what are pickled walnuts supposed to taste like? Are they all looks (round and black) or did I get a sub par brand my first time out?
  13. Food Jammers is a new show airing in Canada on Food Network. From the show description: I am going to hold back my opinion and see what other people have to say. Has anyone seen this show?
  14. Congratulations to our Southwest James Beard Nominees: Category: best new restaurant A restaurant opened in 2005 that already displays excellence in food, beverage and service, and is likely to make a significant impact in years to come Bartolotta Ristorante di Mare at Wynn Resort Owner: Steve Wynn Chef: Paul Bartolotta 3131 Las Vegas Blvd. S. Las Vegas, NV 89109 702-770-3305 Joël Robuchon at the Mansion Owner: MGM Grand Chef: Joël Robuchon MGM Grand Resort 3799 Las Vegas Blvd. South Las Vegas, NV 89109 702-891-7925 Category: outstanding wine service award presented by Waterford A restaurant that displays and encourages excellence in wine service through a well-presented wine list, knowledgeable staff and efforts to educate customers about wine. Restaurant must have been in operation at least five years. Mary Elaine's at The Phoenician Sommelier: Greg Tresner 6000 E. Camelback Rd. Scottsdale, AZ 85251 480-941-8200 Aureole, Las Vegas Wine Director: William Sherer 3950 Las Vegas Blvd. South Las Vegas, NV 89119 702-632-7401 CATEGORY: BEST CHEF: SOUTHWEST Nobuo Fukuda Sea Saw 7133 East Stetson Drive Scottsdale, AZ 85251 480-481-9463 Carlos Guia Commander's Palace 3663 Las Vegas Blvd. South #730 Las Vegas, NV 89109 702-892-8272 Bradford Thompson Mary Elaine's at The Phoenician 6000 E. Camelback Rd. Scottsdale, AZ 85251 480-941-8200 Category: rising star chef of the year presented by gallo family vineyards A chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come. Lachlan MacKinnon-Patterson Frasca Food and Wine 1738 Pearl Street Boulder, CO 80302 303-442-6966 Category: Newspaper Writing On Spirits, Wine or Beer Stephen Lemons Phoenix New Times "Behind The Green Door" 4/7/05 Good Luck, Molto E
  15. Category: best new restaurant A restaurant opened in 2005 that already displays excellence in food, beverage and service, and is likely to make a significant impact in years to come. Alinea Owners: Grant Achatz and Nick Kokonas Chef: Grant Achatz 1723 N. Halsted Chicago, IL 60614 312-867-0110 Category: outstanding restaurant award presented by s.pellegrino The restaurant in the U.S. that serves as a national standard bearer of consistency of quality and excellence in food, atmosphere and service. Restaurant must have been in operation for at least ten years. Everest Chef/Owner: Jean Joho 440 S. LaSalle Street 40th Floor Chicago, IL 60605 312-663-8920 Spiaggia Owner: Levy Restaurants Chef: Tony Mantuano 980 N. Michigan Avenue Chicago, IL 60611 312-280-2750 Category: outstanding service award A restaurant that demonstrates high standards of hospitality and service. Must have been in operation for the past five years. Tru Owners: Rick Tramonto, Gale Gand and Richard Melman 676 N. St. Clair Street Chicago, IL 60611 312-202-0001 Category: best chef: Midwest Shawn McClain Spring 2039 West North Avenue Chicago, IL 60647 773-395-7100 Carrie Nahabedian Naha 500 N. Clark Street Chicago, IL 60610 312-321-6242 Category: rising star chef of the year presented by gallo family vineyards A chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come. Graham Elliot Bowles Avenues at The Peninsula Hotel 108 East Superior Street Chicago, IL 60611 312-573-6754 Category: outstanding restaurateur award presented by Waterford Wedgwood A working restaurateur, actively involved in multiple restaurants in The United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Must have been in the restaurant business for at least ten years Richard Melman Lettuce Entertain You Enterprises 5419 N. Sheridan Rd. #116 Chicago, IL 60640 773-878-7340 Good Luck to all the nominees, Molto E
  16. I love dill pickles and never thought there could be such a thing as too many. But I now have a HUGE container of them in my fridge. Any creative relishes, etc. out there? Thanks -- Laurie
  17. Kent Wang

    Jellyfish

    From the Only a Chinese would eat it thread, I learned that the Chinese aren't the only ones that eat jellyfish. The Chinese usually prepare it by chopping up the jellyfish head into small strips and serving cold, sometimes mixed with radish(?) which also has a crispy texture. How do other cultures prepare it?
  18. 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.
  19. I am looking for a recipe. I got from someone a jar of Jalepenos pickeled in a sweet soy sauce brine. It was amazing. Crunchy, sweet, salty and hot. I couldn't stop eating them. Now they are all gone and I don't have a recipe for it. I don't know the Korean name for it but the this soy sauce based sauce is also used to pickle other vegetables (e.g., garlic). I would really appreciate the recipe. Thanks in advance... Soup
  20. 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.
  21. Jamie's Velvet Thighs Serves 4 as Main Dish. Dedicated to JamieMaw, to thank him for his gift of a jar of the delicious Mission Hill Plum and Pinot Sauce, and named for the velveting technique borrowed from Chinese cuisine. 6 large boneless skinless chicken thighs 4 egg whites 2 T cornstarch 3 T duck fat 1 c Mission Hill Plum and Pinot Sauce 1/2 c heavy cream salt and pepper Using a fork, beat the egg whites lightly with the cornstarch. Drop in chicken thighs and mix well with hands to coat chicken. Let rest for 30 minutes. Heat duck fat in a large skillet until very hot (don't use nonstick!). Drop in chicken pieces, season the side facing up, and let them cook over a medium-low heat. The chicken will stick to the pan, but cook until bottom side is golden brown. Turn chicken, scraping up the stuck golden bits. Cook like this, turning and scraping occasionally, for 15-20 minutes. Pour the plum sauce over the chicken, turning gently to coat chicken evenly. When the coating has absorbed the sauce, pour the cream evenly over all. Cook, turning, until chicken is done through and crispy golden. Adjust seasoning. Made like this, the chicken is just slightly spicy. Increase the amount of plum sauce for a spicier dish. NOTES : Use the very best chicken you can get. Keywords: Main Dish, Easy, Chicken, Hot and Spicy ( RG1640 )
  22. Does anyone know what the difference is between Pomeroy mustard and, say Dijon or yellow? Is it called something else on the shelf and easy to find? If not, does anyone know where to find it? Help!
  23. First this is a general inquiry about high quality good tasting dark chocolate in UK for eating. We know about Green and Black's which is made in Italy. Second, have you heard, or do you have web site for James Chocolate , Evercreech, Somerset, BA 4 6LQ. They have some wonderful tasting chocolates with rose, lavender, etc that someone gave us but they do not remember where they got it.
  24. I'm looking for a well-rounded hot sauce that I can use as a condiment, not an ingredient, for general use... burgers, chili, chicken, you name it. I have a pretty decent tolerance for spicy, so I'm looking for something around the 30,000+ Scoville range. One or two drops should really do it for me. Just for reference on my tolerance: on the hot end, Barron's habanero sauce is what I use to spice up regular BBQ sauce and it only takes a few drops, but I can take a straw and start drinking Tabasco without any adverse (heat or flavor, that is) effects, so that's pretty mild. (What happens later is another story... ) Any suggestions? I don't mind ordering online since my local markets don't really carry much outside the mild stuff.
  25. Has anyone experimented with hibiscus in mixed drinks? I have been tinkering around with some very strong hibiscus tea, some gingered simple syrup, and a few other things (rum, brandy, bourbon, tequila, cachaca). I can't seem to find any recipes that include it. Ideas?
×
×
  • Create New...