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  1. South Carolina Mustard Barbecue Sauce 2/3 c yellow prepared mustard 1/2 c white sugar 1/4 c light brown sugar 1 c cider vinegar 2 T chili powder (I use guajullo molido and ancho instead) 1 tsp black pepper 1 tsp white pepper 1/2 tsp cayenne pepper (I add crushed red pepper and if I want it even hotter I use fresh ground pequins) 4 drops Tabasco (I use Louisiana style hot sauce and lots of it instead) 1/2 tsp soy sauce 2 T butter Combine all ingredients except the soy sauce and butter in a saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used as a basting sauce for barbecue meat or as a condiment. I also added the juice of 1 lime and spiced it up quite a bit. Experiment and enjoy! Keywords: Sauce, Barbeque ( RG509 )
  2. Thai Basil Pepper Jelly This is good as: an appetizer when spread over cream cheese or goat cheese and served with crackers or toasted bread rounds or a condiment with pork or lamb (or even chicken!). This recipe is adapted from one called "Walt's Habanero Jelly" which can be found in various places on the net including "recipesource.com". 2 c chopped red and yellow bell pepper 1 c fresh thai basil leaves 1-1/2 c vinegar (1/2 & 1/2) rice wine and cider 5 c sugar 1 T lime or lemon juice 5 habanero chiles (orange and/or red) 1 tsp butter 1 pkg pectin (powder, sure-jell) Prepare jelly jars according to directions (wash w/ hot soapy water, sterilize lids by pouring boiling water over). I like to use the little 1/2 cup jars. Seed and stem bell peppers, chop finely CAREFULLY seed and stem habanero peppers (I highly recommend you wear a mask and gloves when you do this...these are the most toxic things I have worked with outside the lab!). Chop finely (I use a small food processor/chopper for this). Measure sugar into a bowl. Place the chiles, bell peppers, dry pectin, vinegar and butter in a large stainless steel pot. Bring to a rolling boil, stirring constantly. Add sugar immediately, return to a rolling boil and boil exactly one minute. Remove from heat and fill prepared jelly jars. Wipe rims with damp cloth, cover with lid and screw on bands tightly. Invert for 5 minutes then turn over and let cool slowly. After jars are cool check seals by pressing top of jars. If lid springs up, jar is not sealed (But can be kept in fridge!). I shake these occasionally as they cool to distribute the peppers so it looks nice. Tastes just as good if you don't and just stir before serving. ;-) Variations: You can use from 5-15 habaneros, depending on how much heat you want! I usually use about 10. I have made rosemary by subbing about 1/4-1/2 cups of chopped rosemary leaves. You might want to use all cider vinegar for that version. Keywords: Hot and Spicy, Easy, Appetizer, Condiment ( RG1106 )
  3. Honey Fig Jam 1 pt figs 1 c honey 1 tsp cinnamon 1 tsp all spice 1/4 tsp salt 1 tsp ginger, freshly grated 1 lemon or small orange, finely grated zest and juice Wash, remove the stem and blossom end of figs, cut in quarters. Put in heavy bottomed pot with the rest of the ingredients. Bring to a slow simmer, cover and cook for 1 hour. Remove lid, remove figs with a spoon to a food mill fitted with large holed disk. Pass fruit through back into pot, discard skin left in the food mill. Stir pulp into liquid. Simmer for another 10 minutes or so then place into clean jar and store in the fridge. Yields about 1 cup. Keywords: Fruit, Dessert, Vegetarian, Intermediate, Breakfast, Topping/Frosting ( RG1156 )
  4. Miso-mayo sauce for nama harumaki/goi cuon (spring rolls) This miso-mayonnaise sauce is served with goi cuon/nama harumaki (spring rolls). 2 tsp rice wine vinegar 2 T red miso paste 2 tsp sesame oil 1/2 tsp chili flakes 1/2 lemon, juiced 1/2 c mayonnaise Whisk in a bowl until all ingredients are blended. Taste and adjust seasoning. Chill and serve with spring rolls. Keywords: Easy, Dip, Japanese ( RG1152 )
  5. Sa-Go-Hachi Cultured Rice Pickle This is Akiko Murakami's recipe, translated. Her pickle recipes always respect her long experience, and are full of useful adaptations. This recipe uses about 1/3 less salt than the traditional method. Freeze-dried koji (cultured rice, used for amazake drinks, and for making miso) is available in furry mats or as loose grains. The loose type is easier to use. You can also buy dry sa-go-hachi mixes. At one time these were very salty and took a while to mature, but recently seem to be better. 1/2 c coarse natural salt 1 c loose freeze-dried koji (cultured rice) 2 c short-grained rice, raw Wash raw rice well, and put in rice-cooker with 2 and 4/5cup of water (40% more water than rice, by volume) and cook as usual. Fluff up the cooked rice, and sprinkle the koji over it (or crumble the mat-type koji over the rice), mixing as you go. Move to a bowl, cover with plastic wrap, and wrap the whole thing in a towel and leave overnight. Next day, mix in salt, and place in a lidded container in the fridge for 2-4 weeks to mature. To use, wash vegetables (carrot, daikon radish, egglant, cucumber, lotus root, etc.) and place in pickle bed. Cut harder vegetables into chunks, but leave softer vegetables whole. Leave in pickle bed for 5-12 hours, until soft. Wipe clean, and slice to serve. These pickles have a mild flavor, without the sourness of nuka-zuke. Keywords: Japanese ( RG1090 )
  6. Nuka-zuke Ricebran pickles Bags of dry seasoned nuka-doko (ricebran pickling bed) mix are available, and vary in quality. Boxes of ready matured wet mixes are usually better quality. It isn't hard to make your own, but it takes a week or two (depending on temperature/season) to mature. It's easiest to start in spring, when temperatures are warm but not hot, and the pickle bed matures just as the first summer vegetables become available. Pickling bed 2 kg rice bran 300 g coarse natural salt (15% of weight of ricebran) 2 l water, boiled and cooled (roughly equal weight with ricebran) Additives strip of dried kelp, wiped clean 10 dried chile peppers (adjust to taste) 3 pickled sansho berries Japanese type not Chinese Dry ground mustard, a handful, slows fermentation Vegetables to pickle eggplants, halved or quarted whole cucumbers bell peppers chunks of cabbage daikon (Japanese radish) in quarters carrot sticks Boil water and allow to cool. You can boil the salt with the water if you like. Use fresh ricebran, and use as soon as possible after purchase so that the oils do not become rancid. Some people like to dry-roast the ricebran over a gentle heat in a wok, stirring constantly. Allow to cool to room temperature. Mix water, salt, and rice bran. Add enough water so that the mixture forms a ball when squeezed, but remains loose and crumbly in the bowl. Additives can be added now or after maturing for a couple of weeks. Transfer bran mixture to a lidded container, and press some vegetables into the pickle bed. As long as they are clean, almost anything will do at this stage -- the first round or two of pickles are normally thrown out. Set container aside in a fairly dark, cool, place. You MUST mix thoroughly every day, up to 3 times daily in hot weather. If this is impossible, move the pickle bed to a plastic bag and "hibernate" it in the fridge. I suspect it would freeze OK, but have not tried it. Vegetables are ready when soft (or for carrot, when somewhat soft). Always take pickled veg out, wash or wipe clean, and store in the refrigerator if not wanted immediately - old pickles will quickly invite bad bacteria or excessive sourness. If you pickle a lot of watery vegetables such as cucumbers, remember that the pickle bed is losing salt, and as salt levels drop, fermentation and lactic acids will increase. Add a sprinkle of salt and dry mustard every time you remove vegetables in this case, and add more rice bran (and proportional amount of salt) if the bed becomes sloppy. You can drain off excess liquid, but this tends to affect the flavor of the pickle bed. Don't overdo the mustard - pickles should not taste bitter or hot. Keywords: Japanese ( RG1089 )
  7. Green Tomato Chutney, Spicy and Sweet This is a condiment that is a favorite with my family in Kentucky and a family recipe that uses up green tomatoes left at the end of the season. Green Tomato Chutney, spicy and sweet. Makes about 16 pints A family recipe from Kentucky 4 pounds green tomatoes 3 large or 4 medium barely ripe mangoes (other fruit can be substituted, firm peaches, tart, firm apples, barely ripe papaya or similar fruits. You should have about 6 pounds of fruit. 3 large yellow onions (do not use the very mild or "sweet" onions) 6 banana peppers (hot) peeled and seeded. You can also use other medium hot peppers of your choice. If using smaller peppers use enough so you have about 1 1/4 cup of chopped peppers. 1 cup sultanas or other light or golden raisins. 2 cups raw sugar, use turbinado or light brown as a substitute. Or you can use 1 cup white sugar and 1 cup dark molasses. 3 tablespoons finely chopped fresh ginger - if not available, use 1 1/2 teaspoons ground ginger. 2 1/2 tablespoons kosher salt (Diamond Flake) if you use the finer grind use only 2 tablespoons. 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 4 cups apple cider vinegar Water Blanch and peel the tomatoes, peaches, peel the other fruit and remove cores and seeds. Chop all fresh ingredients into 1/2 inch dice, approximately. Place the vinegar, sugar, salt, ginger, spices and raisins into a large non-reactive pot. Bring to a boil. Add all the fruit and onions, stir well. If more liquid is needed to cover the fruit, add up to 1 1/2 cups of water. After liquid has returned to a boil continue cooking for about 30 minutes. Reduce heat to a simmer and cook uncovered for about 2 1/2 to 3 hours, stirring occasionally. The mixture should be thick and the fruit should look slightly translucent. About 2/3 through the simmering time, remove some to a small dish, taste and adjust flavor, adding additional spices, salt or sugar if necessary. At this point you can also add fruit syrups, hot sauces, etc., to adjust the taste if desired. This is a very versatile recipe, stamp your own mark on it by varying it to suit your taste. When done, ladle into hot sterilized jars. Clean the top rim of the jars carefully, place the lids and add rings loosely. Process in boiling water for 15 minutes. Finished amount can vary depending on how much the fruit cooks down. I have gotten as much as 20 pints using very firm fruit. My grandfather liked this made with coarsely chopped pecans or walnuts cooked with the fruit. So there was always a separate smaller pot prepared the way he liked it. I still make a couple of pints this way, just for old times. Andie Keywords: Condiment, Hot and Spicy ( RG1435 )
  8. Yuzu Kanten Jelly This is a refreshing agar jelly, which can be made and served at room temperature. When using citrus with agar, add juice to hot mixture, and process citrus by some method before adding to final mixture, to avoid problems with poor set. 4 g (1 tsp agar powder) will set 400 - 500 ml of liquid. Use less liquid for a firmer jelly, or for ingredients with acid (citrus) or fat (milk). Use more liquid for a jelly to be eaten the same day, for a softer jelly, and for simple jellies. 2 T yuzu jam (yuzu-cha) 1 T fresh yuzu juice, or 1 t yuzu-su, optional 4 g or 1 t powdered agar (kanten) 80 g sugar (can reduce to 60g) 400 ml water honey or syrup from preserved yuzu, if using * Stir agar powder into water, bring to the boil, stirring, and simmer 2 minutes until totally dissolved. * Add sugar, dissolve, and simmer 2 minutes or till completely dissolved (important!). Add 1-2 T yuzu juice or yuzu-su if you like - can make jelly hard to set, but tastes fresher. * Allow to cool and thicken slightly, add yuzu-cha. * Wet a square kanten mold or whatever mold you wish to use, pour in liquid. * Allow to set at room temperature. Turn out and cut, serve as desired. After 2-3 days, kanten gels will start to shed water and become flabby. *Alternatives: Slice 1-2 yuzu and put in the fridge in a baggie for a few days with a generous drizzle of honey – or peel thinly (shred and reserve peel), peel off and discard white pith, slice thinly (discard seeds) and preserve peel and fruit slices in honey as above. To use, drain off and reserve some of the syrup, add fruit and peel to agar mixture as it cools and thickens. Serve with a drizzle of syrup over the top. Keywords: Dessert, Vegetarian, Japanese ( RG2074 )
  9. Spiced Pineapple Chutney * 2kg Pineapple * 100ml White wine vinegar * 1 Cinnamon stick * 2g Cardamom seeds * 5g Curry powder * 2g Fresh ginger * 2g Ground clove * 190g Castor sugar Toast the seeds of the cardamom gently for 5 minutes, then crush them. Peel all of the pineapple and remove the core, then dice quite finely (1cm cubes), save all the juices that come out. Place the vinegar, pineapple juice & spices in a suitable pan and simmer for 5 minutes. Add the pineapple and cook for 15 ~ 20 minutes until tender. Stir in the sugar and continue to cook until it is at the right consistency.
  10. Mustard oil keeps showing up all over the India board. Is it a flavored oil, or, as I suspect, oil pressed from mustard seeds? Does it have a mustard flavor? I am intrigued. I like to spread fish with prepared Dijon mustard before broiling it. I remember seeing a post (by Simon?) about frying fish in mustard oil, but I haven't been able to locate it. Can someone fill me in, please? What other uses are there for mustard oil? As Waverly Root pointed out in The Food of France, much of the character of an area's cuisine is determined by the type of cooking oil used. I believe this is true in India, as well. You mentioned that mustard oil is used in the north, for example. Does "ghee" properly ever refer to anything but clarified butter? (I have seen labels, saying "vegetable ghee." What other oils are regularly used? Are certain oils preferred in certain regions? Are certain oils used for certain foods?
  11. Does anyone have a favorite recipe for this delicious dessert? I find it sad that so many restaurants in NYC never serve good ones. Actually I am yet to eat any that come even remotely close to the great ones we would eat the Bengali Sweet in Barakhamba Road in New Delhi. Does anyone have a good source for these? A recipe that you love?
  12. JAMIN 's decor was understated elegance...with walls, banquettes and table cloths in shades of rose, cream and spring green. The china, silver and crystal sparkled. The greeting was warm and gracious. Service was superb and unobtrusive. Aperitifs were accompanied by warm toasts w. melting leeks & cheese. We chose the menu degustation which was 80E. Mis en place--a demitasse cup w. tomato confit or thick gazpacho on top, covering layers of avocado mousse and lastly, tomato water. Very good Cappuccino-style frothy cepe soup w. 2 langoustines encased in a sheer noodle wrap---heavenly Tart --thin puff pastry base filled w warm eggplant puree and topped w. roasted green, yellow & red tomatoes..garnished w fried basil leaf and thin eggplant round...superb I'm a little vague on the fish course...but think it was a pan sauteed white fish surrounded by individual spring veggies Quail--while the breats were a bit dry, the leg was crisp and delicious & both were accompanied by a luxurious dark pan sauce w. sauteed girolles. Cheese; prime condition--Epoisse, camembert, reblochon and brin d'amour A chocolate tart & frais de bois plus warm pistachio & hazelnut madeleines RELAIS D'AUTEUIL..Chef Patrick Pignol We had 'discovered' this restaurant 2 years ago and were very excited by it.... for its attention to decor[beautiful, I thought] , service and cuisine. We were enthused when they received a second M* this year and returned eagerly. My beautiful restaurant has been re-decorated along sleek, contemporary lines. "Oh, we change it every 3 years!" ...It seemed more masculine; has madame disappeared from the scene? The service remained excellent. The sommelier is well informed and enthusiastic but we disliked his recommendation [Maranges] as it had very musky tones. The cuisine remained very good......but what surprised me was that it seemed to have changed little. I droned on re; Taillevent...but shouldn't even a good restaurant vary its offerings? All of the dishes are artistically presented, on plates of varying sizes, shapes & colors. Aperitifs of 1 champagne and 1 gin =33euros Menu degustation 98 euros Mis en place; 3 items, a quail leg, a warm carrot coated w sesame seeds and a slightly warm cherry tomato w basil --a fabulous cream-emulsified gazpacho w. 'critters' [? moules] at the bottom --2 large langoustine tails, lightly coated ? in breadcrumbs & lime --oysters wrapped in spinach. slightly warmed in a frothy sauce w. garnish of carmelized shallots & peppercorns. We weren't so enthused about this dish but suspect that it was us, not the dish. -- a superb veal steak, rendered very salty due to the pan sauce w. very good pureed potatoes and petite oignons. --an entensive offering of cheeses, all appearing to be in prime condition --sl warmed frais de bois w. creme chantilly --chocolate beignets The mignardises included a raw hazelnet, half-shelled w. its leaf still attached We would recommend both of these restaurtants. Has anyone else dined there recently? oi
  13. The 2009 James Beard Award nominees for cookbooks are in... Any thoughts or picks? AMERICAN COOKING Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz (Ten Speed Press) Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans Edited by: Marcelle Bienvenu and Judy Walker (Chronicle Books) Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose (Clarkson Potter) BAKING Bakewise: The Hows and Whys of Successful Baking by Shirley O. Corriher (Scribner) Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations by Flo Braker (Chronicle Books) The Art and Soul of Baking by Cindy Mushet, Sur La Table (Andrews McMeel Publishing) BEVERAGE The Harney and Sons Guide to Tea by Michael Harney (The Penguin Press) The Wines of Burgundy by Clive Coates (University of California Press) WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, The Culinary Institute of America (John Wiley & Sons, Inc.) COOKING FROM A PROFESSIONAL POINT OF VIEW Alinea by Grant Achatz (Achatz LLC/Ten Speed Press) The Big Fat Duck Cookbook by Heston Blumenthal (Bloomsbury USA) Under Pressure: Cooking Sous Vide by Thomas Keller (Artisan) GENERAL COOKING How to Cook Everything (Completely Revised Tenth Anniversary Edition) by Mark Bittman (John Wiley & Sons, Inc.) Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart with Sarah Carey (Clarkson Potter) The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild (John Wiley & Sons, Inc.) HEALTHY FOCUS Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah M. Schneider, with Jesús González (Stewart, Tabori & Chang) EatingWell for a Healthy Heart Cookbook by Philip A. Ades, M.D. and the Editors of EatingWell (The Countryman Press) The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger (The Taunton Press, Inc.) INTERNATIONAL Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid (Artisan) Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations by Jayne Cohen (John Wiley & Sons, Inc.) Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore by Robert Danhi (Mortar & Press) PHOTOGRAPHY The Big Fat Duck Cookbook Photographer: Dominic Davies Artist: Dave McKean (Bloomsbury USA) Decadent Desserts Photographer: Thomas Dhellemmes (Flammarion) Haute Chinese Cuisine from the Kitchen of Wakiya Photographer: Masashi Kuma (Kodansha International) REFERENCE AND SCHOLARSHIP Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson (Knopf) The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg (Little, Brown and Company) The Science of Good Food by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D. (Robert Rose Inc.) SINGLE SUBJECT Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan (Ten Speed Press) Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein (W.W. Norton & Company, Inc.) The Best Casserole Cookbook Ever by Beatrice Ojakangas (Chronicle Books) WRITING AND LITERATURE In Defense of Food by Michael Pollan (The Penguin Press) Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop (W.W. Norton & Company, Inc.) Raising Steaks: The Life and Times of American Beef by Betty Fussell (Houghton Mifflin Harcourt)
  14. Has anybody ever heard of Taiwanese Soy Sauce, a.k.a. "Soy Cream" or "Bottom of the Barrel Oil" - essentially, Chinese equivalent of Balsamic? If so - who makes it? How much does it cost? How do you spell it in Cantonese? Is it available in US or Europe?
  15. If you're in the area, head out to Yountville this Saturday, 3-21-09. The Mustard Festival, which runs for several weeks, has it's stop in town on Sat, lots of food sampling, kids activities (I was told), tours in the French Laundry garden etc. Starts 11am until I think 5pm or so. Fun, food, music, wine, kid stuff, should be great and it looks like the weather will be ok too. We plan to be there at clock strikes 11 am :-) Oliver
  16. I'd like to reserve a place for an upscale business lunch somewhere near Avenue and Bloor, where holding a conversation will not be a challenge due to background noise. Has anyone visited JK at the Gardiner at lunchtime recently? How loud is the space during lunch time? Has anyone had lunch at Prime at the Windsor Arms? It looks like Prime might be a good choice for a conservative diner. http://www.windsorarmshotel.com/prime_menus/ I realize C5 is an option, but I think the lunch menu might be a little adventurous for the person I'm dining with. Sounds like Spice Room has lost Couillard, and I'm not sure the direction the kitchen has now taken. Also looked at Pangaea's lunch menu which seems steep for what it is. Think One will be too trendy, and I wasn't impressed with my last 2 meals at the Studio Cafe. Gallery Grill won't work for this lunch (want to keep the lunch off campus). Jacques Bistro du Parc's tables are too close together for the type of conversation we will be having. Is there anywhere else you'd recommend?
  17. The last few years I've been making pheasant confit, using the legs and thighs of pheasants. I'm using the basic recipe from "Charcuterie". In that recipe, after the meat has simmered in the fat, one removes the pieces to a container and covers them with the fat for aging. Left is the pot is the pinkish liquid which, if left with meat can sour it. It is recommended to strain this liquid and cool it which, because of all the natural gelatin it contains quickly comes together into a sort of aspic. In the book the authors recommend using it in a vinaigrette for salads, but no much else. I've tried that and it did nothing for me. I've reduced and clarified the amount I had, sort of like a demi-glace, does anyone have any other ideas for it's usage? Thanks, Rob
  18. Eggplant Preserves. 1 Lb baby Eggplants peeled. Soak in a mixture of enough water to cover and 1/2 cup of pickling lime, over night (weigh down with a plate). Drain, rinse and squeeze moisture from each Eggplant. Let dry. In a pot, dissolve one Lb of sugar in 2 1/2 cups water, add four Cloves and bring to a simmer. Prick Eggplants with a fork and add to syrup. Simmer for about an hour or until Eggplants are slightly translucent and tender. Let cool and preserve in a jar.
  19. blurby

    Tomato Jam

    I made a batch of Bittman's tomato jam after picking up some really nice romas at the market on Sunday. The stuff is quite good; spicy though a bit sweeter than I would have probably opted for had I know. My question is... what do you pair this stuff with? It's fine on a slice of bread but I can't think of a single thing to combine with it.
  20. I need dark soy for a cocktail meatball recipe. The dark soy truly makes a difference in the end product. Living in Sussex county there is a dirth of aisian food pantrys. Shoprite, Weis, A&P and Pathmark all carried the product until maybe a year ago. Whats the deal?
  21. Hard H2O

    Pickled fish

    Here is a recipe that always turns out great. On Monday I brought 2 quarts to work and set them up in the break room at morning break. They were both gone in no time. Three 2 or 3 pound pike yielded 2 quarts and 1 pint jar. I ate the pint myself. It takes two weeks and four days from start to end so plan accordingly. For the batch I did I needed two batches of brine. Pickled Fish Cut fish into bite size pieces 1. Cover fish with solution of 1 cup pickling salt to 1 quart water. Let stand in fridge for 48 hours. No longer. 2. Drain. Cover with white vinegar. Let stand in fridge for 48 hours. No longer. 3. Drain. Layer alternately fish and sliced onion. Cover with brine. Let stand in fridge 2 weeks. Brine: 2 cups white vinegar 1 ½ cups sugar 1 tsp whole peppercorns 1 tsp allspice 1 tsp whole cloves 2 tsp mustard seed 4 bay leaves I have had it done with sunfish, bass, pike and walleye.
  22. we confess our love for this often unfairly vilified, sometimes outright banned, highly underappreciated red jewel: ketchup butter onigiri spaghetti napolitan (and here too<-- this is a SMAP recipe!) omurice help for fried foods in your bento korean style thousand island dressing (1 part ketchup + 1 part mayo) -- i know this is the japanese forum but i wanted to sneak this in. nikomi hamburg ketchup love in yakisoba loco moco in your curry ketchup chips in your tonkatsu sauce on hotdog pan karaage marinade on okonomiyaki in your ochazuke (!!) (unrelated but kris also mentions cola ochazuke. huh) in sushi rolls hayashi rice on your pizza yay yay YAY for ketchup!!
  23. Any feedback on these two? B&N has Eof out of print but avialable in paperback at Amazon. Really wanted Essentials but haven't heard anyting about Cooking. Feedbac appreciated. ~Maria
  24. Patris and I were playing with pates de fruit last week and I brought along a couple of the layered chocolates that I had made. I made a pear pate de fruit layer, and then for the ganache I made a clove in dark chocolate. I also used a layer of the pear pate de fruit with Greweling's dark and stormy, which is white chocolate with ginger and dark rum. I was a little disappointed in the combinations, I didn't think the pear was strong enough to stand up to the dark chocolate that I dipped them in. That got us thinking about what would make good combinations of fruit jellies with flavoured ganaches. Patty came up with some nice combinations - cherry/almond, cherry/vanilla, apple/cinnamon/caramel and orange/cream (a classic creamsicle). The pates de fruit I like best are blackcurrent, raspberry, passion fruit and kalamansi. I'd love to hear peoples ideas of what combinations of jelly with ganache they think would work well, allowing for the chocolate component.
  25. Hi, I was reading Amy's (smallword) blog and I noticed she uses butter and soy sauce as a flavoring in broiled seafood dishes. Is this a common technique in Japan? Amy used it when making scallops. What else could I use this on? I'm really intrigue since so me they seem like two seperate worlds coming together. Most asian cuisines I know of do not use dairy so I wondered if this was something new. Thanks
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