Search the Community

Mango Chutney with Ginger and Garlic Serves 2 as Side. Mango Chutney is become one of the favorite condiment in Indian restaurants all over U.S. Now you can make this chutney with this simple recipe and also create your own versions by adding your favorite ingredients. 6 firm half-ripe mangoes, peeled and thinly sliced 1 c cider vinegar 1 c packed light brown sugar 2 T minced garlic 1 2-inch fresh ginger, peeled and thinly sliced 1 T cayenne pepper salt and freshly ground pepper In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated. Keywords: Side, Fruit, Easy, Condiment, Indian ( RG1240 )

Mango Chutney with Ginger and Garlic Serves 2 as Side. Mango Chutney is become one of the favorite condiment in Indian restaurants all over U.S. Now you can make this chutney with this simple recipe and also create your own versions by adding your favorite ingredients. 6 firm half-ripe mangoes, peeled and thinly sliced 1 c cider vinegar 1 c packed light brown sugar 2 T minced garlic 1 2-inch fresh ginger, peeled and thinly sliced 1 T cayenne pepper salt and freshly ground pepper In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated. Keywords: Side, Fruit, Easy, Condiment, Indian ( RG1240 )

Joe's Jambalaya Serves 4 as Main Dish. When most people think of Jambalaya, they generally think of a dish that includes rice, tomatoes, and various meats. This recipe is different -- a modern interpretation of an old favorite -- because it follows a more northern Louisiana tradition and omits the tomatoes. I think it makes the dish more elegant and subtle. It refridgerates reasonably well, and I like to serve it with a simple Italian country loaf of bread. It's a fairly flexible recipe, so feel free to experiment. 1 whole chicken breast 2 links of andouille sausage 1 c shrimp or other seafood (optional) 1 c long grain white rice 1 c water 1 c dry white wine 1 c chicken stock (preferably homemade) 1 large red bell pepper 2 ribs of celery 1 hot pepper of your choice (optional) 1 tsp Tabasco (or more) 2 T unsalted butter T fresh Italian parsley 1 tsp dried thyme salt and pepper to taste Dice the chicken breast into 1 inch cubes. Salt and pepper the chicken to taste. Heat a large dutch oven over a medium flame. Add the butter, and when it begins to foam, at the chicken to the pot. Brown slightly, but be sure not to over cook. Add the bell peppers and celery, coarsely diced, and stir for a minute. Then add the rice. While your performing the above tasks, bring the wine, water and stock to a bare boil in another pot. Add the liquid mixture to the dutch oven, along with the thyme, tabasco, and parsley. Add the sausage, cut into 1/4 inch slices to the same pot. If desired add a diced jalapeno, habanero, thai pepper, or whatever. Simmmer covered for 20-25 minutes or until the rice is softened but not pastey. If desired you can add shrimp or other seafood a few minutes before serving. Careful not to overcook the seafood. Taste and add additional salt if needed. Garnish with choped fresh parsley sprigs. Keywords: Main Dish, Easy, Chicken, Dinner, Hot and Spicy, American, Lunch, Pork, Fish, Rice ( RG1225 )

Joe's Jambalaya Serves 4 as Main Dish. When most people think of Jambalaya, they generally think of a dish that includes rice, tomatoes, and various meats. This recipe is different -- a modern interpretation of an old favorite -- because it follows a more northern Louisiana tradition and omits the tomatoes. I think it makes the dish more elegant and subtle. It refridgerates reasonably well, and I like to serve it with a simple Italian country loaf of bread. It's a fairly flexible recipe, so feel free to experiment. 1 whole chicken breast 2 links of andouille sausage 1 c shrimp or other seafood (optional) 1 c long grain white rice 1 c water 1 c dry white wine 1 c chicken stock (preferably homemade) 1 large red bell pepper 2 ribs of celery 1 hot pepper of your choice (optional) 1 tsp Tabasco (or more) 2 T unsalted butter T fresh Italian parsley 1 tsp dried thyme salt and pepper to taste Dice the chicken breast into 1 inch cubes. Salt and pepper the chicken to taste. Heat a large dutch oven over a medium flame. Add the butter, and when it begins to foam, at the chicken to the pot. Brown slightly, but be sure not to over cook. Add the bell peppers and celery, coarsely diced, and stir for a minute. Then add the rice. While your performing the above tasks, bring the wine, water and stock to a bare boil in another pot. Add the liquid mixture to the dutch oven, along with the thyme, tabasco, and parsley. Add the sausage, cut into 1/4 inch slices to the same pot. If desired add a diced jalapeno, habanero, thai pepper, or whatever. Simmmer covered for 20-25 minutes or until the rice is softened but not pastey. If desired you can add shrimp or other seafood a few minutes before serving. Careful not to overcook the seafood. Taste and add additional salt if needed. Garnish with choped fresh parsley sprigs. Keywords: Main Dish, Easy, Chicken, Dinner, Hot and Spicy, American, Lunch, Pork, Fish, Rice ( RG1225 )

Rainer Becker has put Wagu beef burger and fries on the menu of his Zuma restaurant after a request from James Bond star Pierce Brosnan, who ordered one when dining with Becker in Japan. The dish will cost £55.00 according to The Evening Standard. The move has enraged restaurateur Oliver Peyton who, in a press release today, asks, "Is this the return to 80’s excess and stupidity? A £55 burger’s not only an outrage but an insult to the nation as well. Jetting beef in from half-way around the world when we have bloody fantastic beef in our own backyard is absurd. We must be on the edge of the abyss. It drives me mad that so few of the restaurants in this country support our farmers and champion British Beef.” Unsurprisingly, Peyton took the opportunity to plug the burger served at his Atlantic Bar and Grill which at £15.50, is less than a third of the cost of Zuma's and "is made with the finest Welsh Black Beef fillet. It is served in a freshly made toasted brioche bun with organic Isle of Wight tomatoes, hand-cut chips and battered onion rings." Peyton's beef supplier, Nia Wyn-Jones added, “Welsh Black Beef is the closest to perfect beef that you can find. One of the factors that gives it its wonderful pure flavour is the narrow grain of the flesh. The marbling is unsurpassed and the real secret of great beef is the way that it’s been hung.”

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.

Over the past few months I have morphed into a buffalo wings fanatic. I've been playing around with bunch of different hot sauces - no matter which I work with, by the time I get the intensity of flavor/heat that I'm looking for, the salt content is through the roof. So I'm going to take a shot at making my own sauce. Does anyone know anything about the process Tabasco/Franks/Texas Pete's uses to age peppers? Also, I'm not sure I can get Tabasco peppers in my area - will other peppers produce a similar sauce? I can picture anaheims, jalapenos, serranos and habaneros at my supermarket, but neither fresh tabasco or cayenne peppers ring a bell.

they are up http://www.jamesbeard.org/about/press/pr/M...d6bfb2c8b4c4fe7

After reading Fifi's reference to sriracha in this post to the fried chicken cook-off, I had the thought, "Of course the sriracha was better than Tabasco. Sriracha is always better than Tabasco. And almost everything is always better with sriracha." I found six pages of hits when I searched on eGullet for "sriracha," but there's no thread devoted exclusively to it. This, it seems, is a travesty. So, I ask you to share your feelings about the holy hot sauce. What foods must be consumed with it? What surprising pairings have you created? (E.g., grilled cheese sandwiches are immeasurably improved by sriracha. Thank me later.) Ever try to make it yourself? Do you have any loving portraits to share? Give it up for sriracha, people!

Congrats to Todd on his nomination for a Beard Award for Newpaper Columns.

Not that the issue of the South and butter has been explained I'm turning my attention to fruit preserves, Southern style. Unlike the preserves I've grown up on, a lumpy sweet slurry that easily spreads on toast. Jack McDavid, at Jack's Firehouse in Philadelphia, first introduced me to what I assume is the Southern approach to preserves - a thin sweet syrup with large chunks of fruit. Since then I've seen such preserves throughout the South, most recently at Monell's in Nashville. The chunks of fruit are indeed tasty. I spoon them out of the syrup and gently balance them on a biscuit half. Sometimes they don't full out en route to my mouth, staining my shirt. But the syrup pretty much goes to waste. What am I not getting? What's the proper way to apply Southern style preserves? Why are they so, what we Yankees would call, watery?

Like many of you, it was with surprise that I read today of Chef Neil Wyles' (aka the Professor of Steak) aversion to mustard. Who would have thought? I mean after all, a tangy dollop of Keen's Hot is pleasant respite from horseradish shotgunning a quality T-bone. Very shortly after reading that, the future Mrs. Maw, after a hectic workday, produced a superior roasted chicken, potatoes and peas in a seeming instant. I immediately and reflexively reached into the groaning fridge door for a favourite condiment--Mrs. H.S. Ball's Hot Chutney. Question. What makes your fridge door sag? And what, pray tell, are the three--that's all three--condiments or bottled sauces that you simply couldn't live without?

About ten days ago I spotted 2 lb bags of Jamaican Blue Mountain beans at my local Costco. It was a new item, packed in Michigan. I bought a bag, at $12.79 Can., and have used it every morning since in a Cuisinart grinder/dripper. Tomorrow, I'll use the Boda, even though I'm usually too groggy in the morning to bother. The reason for taking more care, is that the supply is going to end soon. The coffee is mellow, aromatic, fresh, with good length. I can't find any fault, and I trust the buyers at Costco to provide an authentic non-blended product. It appears as though they have made an exceptional one-time purchase, and when I went back today for more, it was still there, but with an asterisk on the price sign. A product coming to the end of sale period in the warehouse. I bought two more bags, but I will have to freeze or refrigerate them. Any suggestions for best keeping?

It has taken a long time, but finally we are able to purchase Jamon Serrano here in British Columbia, Canada. This is my second tasting since December. My first was in Oaxaca, Mexico. A Spanish restauranteur there made his own, several whole legs were hanging in his back fridge. The flavour was an epiphany. Aromatic, faintly floral, it was amazing. Thinly sliced, the jamon was served with fresh baked bread spread with a ripe tomato and olive oil mix. Unforgettable. The second jamon serrano, served over last week end, had the hoof attached and a special clamp held it in place, which is a traditional technique. We were treated to thin slices served with manchego cheese, quince paste, olives and toasted whole almonds. It is from a company called Campofrio. It was delicious but not as aromatic as my first experience. Is the first time always the best? Does this depend on curing times? How is jamon serrano served in Spain? In a tapas bar for example? Are all jamones serranos created equal?

Tower Isle is good, but just not cutting the mustard anymore. Any suggestions as to where to procure these golden mezzelunas of goodness?

Hey, A recent comment in the hot-dog thread combined with some other posts I have read around make me wonder if I don't have some odd views on the use of mayo. I will come out and admit it, I find mayonaisse to be a wonderful comment suited for just about any and all situations. Hot dog? gotta have some mayo, same with a cheeseburger (or a cheesteak for that matter), or pastrami on rye, or a rueben, peanut butter on toast, or liverwurst and onion. Really, as far I'm concerned there is nothing that mayo doesn't go with. Heck, it is even the perfect topping (along with tons of vinegar) for french fries. What possibly bizarre and strange uses for mayo do you have? How do you enjoy it most? Do you make it yourself, or are you just as happy with storebrought? Let the emulsified love-fest flow.

Gary Regan's recent column in the SF Chron tells us about the Jamaica Farewell, created by Daniel Reichert. Not sure how new or different this is. It sounds to me more or less like a Hop Toad with Angostura bitters (which is how I like them anyway). But, really... anything with Apry is probably going to be pretty good. Appleton Estate VX is also a great product for the money. Here's the recipe: 2.0 oz : amber rum .75 oz : Marie Brizard Apry .75 oz : fresh lime juice 2 dashes Angostura bitters Shake with cracked ice and strain into a chilled cocktail glass. Garnish with lime wedge.

ketchup is made from tomatoes and other ingredients etc. how can it be used in a dessert? if pastry chefs can use foie gras, black truffles, olive oil in dessert, why not ketchup?

They are mostly in CA (no surprise, I guess) but many other states seem to have a few. http://www.jambajuice.com/what/index.html I'm curious what others think of them; I've never seen anyone mention them on eGullet. In my opinion, these are the perfect food for after a hike-fluid, carbs, and cold. My previous favorite post-hike snacks have been Scharffenberger bittersweet chocolate & ice water; a homemade chocolate chip-oatmeal cookie; an It's-It; or an In-n-Out chocolate milkshake. I actually like these better than any of my previous chocolate treats!!! I'm slowly but surely finding all of the nearest locations to each of our local parks. My favorite flavor is Orange-a-Peel,but I also like the cranberry one, Razzamataz, and the two w/ passion fruit in them. The mango one isn't too bad, either. I get the Femme boost.

Anybody find this offering from Hallmark St James? Light gold color, aged in Scotland 17 years, according to the label. I just found it in Chicago and haven't opened the bottle yet. Well, I couldn't wait. The nose has hints of pear, smoky cedar. The first sip is very light leading toward a slightly hot spice finish. Overall a very light rum, without a lot of depth in the character. Sorry about the low quality of this photo, but you can see the color of this spirit aged in Scotland.

ok, in every asian grocery i go to (mostly vietnamese, in my neighborhood) there are always these vacuum-sealed packages of pickled mustard. like tofu skins, green tea, chinese sausages and tofu, there are always big boxes of these. so i bought some, and i'm not sure what to do with it, in part because i don't know what it tastes like. also, today in the store i saw another package of it that said in big letters THIS PRODUCT MUST BE COOKED BEFORE EATING. but this package doesn't say that. and the recipes i've found all over the web don't say that. i know i have to rinse and/or soak it to get some of the salt off, but that's about it. anyway, what do i do with it? what does it taste like? thanks for any help.

Mr McGee: I think the subject of preserving food is fascinating. Who started pickling food?

I was in my local wine store today and decided to pick up some Scotch. I was in two or three minds about what to get until someone went in the back and pressed the above bottle into my hand. It appears to be a house blend from the well known London spirits merchants, though their Web site gives no hint this even exists. It tastes its age, costs all of $30 and it's bloody good. Has anyone else come across this before? Perhaps it's a U.S.-only bottling?

Just got some St. James Extra Old last week...and boy is it nice stuff. I really am a fan of the color (a beautiful reddish tint), although I'm not sure that it's natural... I was just wondering if their nomenclature has changed; in the MoR profiler, it didn't list "Extra Old"... What are your opinions on this stuff? Tastes a little similar to Barbancourt 8 to me, although my tastebuds aren't THAT refined...think I might like the B-court better... Bruce

article from the Scotsman UK Seems he is quite innovative .. from his taking on the British school meals to smoking bans ....More to the cheeky lad than originally met the eye it seems .... and other notables have paid attention to him in a variety of ways. Quite a "loverly" article, if I do say so myself!