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  1. Chef Andres, Welcome. Could you tell us when will be able to taste Jamón Ibérico and what steps where taken to import it into the United States. And what makes this different than Jamon Serano. I am really looking forward to experiencing your Minibar, I hope to visit it soon. cyberdillo
  2. Chef Andrés, I'm pleased to report that we have finally received Jamon Iberico in Canada. It strikes me that there is a significant difference between traditional Spanish hams - not purely in the sense of one being superior to the next, but in terms of style. Can you share with us your thoughts on the differences in the various types, and how they can best be used in different applications?
  3. At a restaurant I worked at a couple decades ago, we served lamb chops with japaleno jelly. And I had a whole bunch of jalapenos from the garden, Biker Billy's, really big and super hot. I decide to remember the recipe and and make some. Well, it looks good and tastes good but its kinda syrup-y. Hopefully someone can help rescue this jelly. Here's what I've done. 4 cups apple juice 4 cups sugar Diced green and red jalapeno Diced ancho Diced pasilla Juice of 1 lemon 5 or 6 fresh mint leaves 1 and then 2 packets of pectin (this was old, within a week of exp date) Brougt all to a boil, added pectin. When it didn't set, heated all again and added the second pouch. Are there any jelly makers out there that, unlike me, actually know what their doing who can rescue my jelly? Thanks, Mike
  4. A friend recently gifted me with a small jar of this incredible Bomba Calabrese. I thought I'd died and gone to spicy heaven. :wub: This particular brand is made by Gigi and is a product of Italy. The ingredients are: eggplant, pepper, hot chili peppers, mushrooms, artichokes, sunflower oil, olive oil, spices and salt. It is also not in chunks or pieces, but is easily spreadable. I found a few recipes for Bomba Calabrese online, but would like to try one that someone from eG recommends if possible. Barring that, I will make one of the found recipes and blenderize it perhaps. And also try to locate the product locally. I've contacted the distributor but not heard back yet. Thanks for any help.
  5. This is Good! Much better (IMO) than the more widely recognized Huy Fong "rooster sauce." Not as sweet, missing the chemical additives, with a bit of smokiness and packed in glass rather than plastic. My new standard sriracha sauce. We combined our philosophy of using fresh, locally sourced ingredients with the age-old craft of fermentation. We age our secret pepper mash in whiskey barrels for between one and three months. The sriracha takes on complex flavors from the oak barrels and the natural fermentation process. Absolutely no preservatives or additives go into our sriracha. Each bottle is handcrafted and made in small batches to ensure the most intense flavors. https://www.youtube.com/watch?v=KpibEm0vFSU
  6. Anyone know of a place to get real, fermented pickles in Tampa? Or real sauerkraut?
  7. I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious. In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste. Whizz until purée like about 2 minutes. In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds. Quickly cover the pan to prevent escape and sizzle for a minute. Add 1 tsp of urad dal (black lentils, skinned and split they are light grey). Fry until golden, another minute or so. Throw in about 20 curry leaves. These splatter so cover the pan again. Lower the heat and add the blender contents. Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency. Ta da !
  8. In this topic on sweet potato salad, Jaymes said (about mayonnaise): I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter. Am I missing something? Do people really like Duke's? Are there other brands worth trying?
  9. If you've peeked at the topic about Heniz vs. Hunt's (ketchup, that is), you'll see that I recently threw away a bottle of ketchup that had an expiration date of December, 2009. Meaning I bought it sometime in 2008, so it was at least 3 years old. That wasn't the oldest, though, not by a long shot. There was some chili paste with garlic, a bit of Sriracha, a couple of bottles of tonic water, etc. etc. Stuff that was essentially prehistoric. That said, what are the oldest condiments in your fridge? And why are they still there?
  10. I'm planning on trying some champagne jelly, to use on a future assembled desert. I'm thinking on mixing agar-agar with sugar and champagne, simply that. Will that work? On the other hand I wish to achieve a gold sparkling/glittering effect. Does ayone know any edible product/aditive that will create that sort of effect? Something like Christmas glitter...
  11. The nomination voting is open; register, sign in, and vote here. Also as you can see, things should be a little more exciting now that they have seperated some of the states into a new category under "The Great Lakes". Now that Chicago is out of the way...maybe Kansas City will have an opportunity For some reason I can't find the deadline for the nominations
  12. So my sis brought me some samples from l'artisan du chocolate, the liquid center sea salt caramel and a box of their pralines.I had a taste of some and I found them very balanced ,clean, maybe little bit on the sweet side ,but I really liked them ,then I tried the red wine jelly one and I thought i wouldnt like it, but I was wrong .It was very good,very balance again , no flavor to overpower the other ,a nice balanced chocolate.Now I never made jellyies , so I was courious to know how to make those nice very armonious jellies to combine with ganahces in pralines.Any recipie or suggestions ? Thank you so much .
  13. I love the fresh green chili/cilantro/mint condiment (relish/non-cooked chutney) that is offered at some Indian resto's, one place has a tub of it at the till (sort of a fast-food type of establishment at the mall), and I load up on it before going to my table. I've been searching for a recipe, and am wondering if anyone here might have one available. I know it doesn't have mango in it. I think there is green chili, mint, cilantro, onions?, garlic?, tomato? ....... spices? Would anyone know the amounts of the different ingredients etc., for a reasonable size for one persons use over a few days? Oh, and I could eat lots, with whatever, I love it! TIA ETA - p.s. sorry about the spelling mistake, should be desperately, but I don't know how to correct the topic.
  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. 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?
  17. So has anyone been fooling around with Jamaica Ginger? They didn't happen to sell any where I am, so I made some of my own by infusing a large amount of dried ginger in a small amount of 100 proof alcohol. It's an interesting ingredient. It's spicy like Tabasco, but lends itself to more concoctions because it doesn't taste like salt and vinegar.
  18. So, this weekend's project was two-fold: First, make homemade (non-carbonated) ginger beer: Audrey Saunder's recipe Then, make a Jamaican Firely, Pegu Club's version of a Dark & Stormy: Jamaican Firefly recipe I'm including these two together, as I couldn't find them together before. Also, because this was truly an experiment that validated that cocktail obsession that my wife occasionally rolls her eyes at. What an incredible cocktail! I'm not sure I'll ever be able to drink a "regular" Dark & Stormy again. An aside: now that I have this great ginger beer, any other suggestions for it? Regards, Marty P.S. Needless to say, kudos to Audrey Saunders and her incredible staff for another life-changing cocktail...
  19. 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?
  20. 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.
  21. 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.
  22. Aloha all, It's watermelon season here in Hawaii and whilst enjoying a deliciously refreshing one this morning I thought about making watermelon pickles. My grandmother used to make wonderful ones and I would assist her but I remember nothing about how she made her pickling syrup, etc. If anyone has a good recipe or method, please do share. There is nothing in the Recipe section. Thanks so much!
  23. Post your comments and questions on the Basic Condiments course here.
  24. In another thread, some folks opined that they'd prefer a pickle to a salad as an accompaniment to a sandwich. Me, I just don't get it. What's a pickle good for? What does it do for you? I've tried all kinds of pickles all my life - sweet pickles, dill pickles, big pickles, little pickles, jarred pickles, barrel pickles, cheap pickles, pickles from NYC's best kosher delis, cornichons, capers (I know, technically these may not be pickles, but I consider them to be in the same family). In spite of what I've said, rather facetiously, in other threads, I don't actively hate them; I simply find them completely pointless. I don't find that they add anything to the taste experience I'm having that makes them worth the time & effort it takes to chew them. Yet they remain popular. Can any pickle lovers put into words just what it is that makes you love 'em? I know that I'm probably a hopeless case, but I'd still like to try to understand what the attraction is, at least intellectually, even if I'll never "get it" on a visceral level.
  25. Congrats to Todd on his nomination for a Beard Award for Newpaper Columns.
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