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  1. I'd be grateful for a restaurant recommendation, please, somewhere within an easy walk of the St James's/Mayfair area in London. I'm asking on behalf of someone else who had Mirabelle in mind for a celebratory lunch. I have lost track of how Mirabelle is doing these days. Does anyone have any recent experience or any alternatives to suggest? Thanks. Rachel
  2. 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.
  3. Hello All- What purpose did pickles serve in a meal? I can remember my grand mother never considering her table properly set when guests were coming unless there were some pickles on the table. What purpose did pickles play and when were they most important? Were offering pickled vegetables on the table a southern thing that made its way north? I can understand from a food preservation standpoint the purpose of pickling, but did pickles serve to counterpoint the blandness of other food? Were pickles precursors to hot sauces? Did pickles help dress up left overs or mask food which was nearing the end of its freshness? I'd appreciate any info you can offer. The table routines of the early 1900's seem like such a mystery to me.
  4. Everyone knows Ive been trying to find a source of UNSWEETENED Konnyaku Jelly Powder. I THINK I have FINALLY found it. I will update as soon as I get the shipment. YAY, for Lowcarbers, who wanna make yummy desserts carb and calorie free!
  5. I have a 17 ounce bottle which is at least a couple of years old which I've never opened. Is it still good?
  6. I am having trouble finding a comprehensive list of James Beard award winners past and present, if anyone has a URL that is comprehensive I would greatly appreciate it. At last check the foundations websites list was imcomplete
  7. Basically, this is a hybrid of the two traditional types of pickles. To my surprise, after a great deal of research, it’s new as far as I can tell. In any event, I came up with it independently. Here’s the story. Several years ago, when developing my recipe for kimchi, I read a lot about natural fermentation. From which I learned the object is to produce lactic acid with the ubiquitous bacterium lactobaccillus plantarum. Meanwhile, I had long ago decided I prefer naturally fermented pickles (e.g., Bubbies) to those cured with vinegar (e.g., Clausen’s). What would happen, I wondered, if I prepared traditionally vinegar-cured pickles with lactic acid directly? At the time, though, I couldn’t find a source. Later, when looking for ingredients for Modernist Cuisine at Home, I happened upon Modernist Pantry and noticed they have the elusive lactic acid in powder form. After numerous trials, I worked out a recipe. It marries the convenience and flexibility of quick curing with the less obtrusive flavor profile of lactic acid. The result isn’t as complex as a natural ferment, but it’s a heck of a lot easier, more reliable and more versatile. The method works with pretty much anything that anyone pickles with vinegar, including cucumbers, beets, mushrooms, turnips, cauliflower, onions, asparagus, green beans, eggs, apples, etc. For convenience and ease of refrigerator storage, I built my recipe around 1 litre canning jars. (Quarts also can be used, of course.) How much main ingredient will fit depends on how closely it packs after prepping, but 1‑1/2 lb is typical. If appropriate, blanch or otherwise cook so as to be tender but not soft. If appropriate, cut into bite-size pieces. For the brine, combine 2 c water, 2 tbsp kosher salt (18 g) and 2 tsp lactic acid powder (6 g). For sweet pickles, e.g., Bread & Butter, I reduce the salt to 2 tsp and increase the lactic acid to 1 tbsp. Notably, according to my electronic pH meter, the 2 tsp lactic acid brine has a starting pH of about 3.2; once it equilibrates with the main ingredient, the pH rises to about 3.8; the recommended level is 4.0 (or less), which is well below the 4.6 needed to inhibit botulism. Flavorings may be added as desired, including garlic, dill, chile, spices, herbs and/or sugar. As with the main ingredient, the flavor profile of just about any vinegar-cured pickle can be adapted for the lactic acid brine. A few practical points. I like to sequester the flavorings in a bouquet garni bag. It’s not necessary, but makes for cleaner pickles. Also, I find infusing the brine works better than cold packing. Bring to a boil, add bag with flavorings and let cool covered. Put bag in bottom of the jar, add main ingredient and pour brine over. Most main ingredients float, so I insert a pickling spacer to submerge them. My favorite spacer is an inverted lid for a stainless steel dredge shaker, available from restaurant supply stores and online (e.g., here and here), as it happens to be exactly the right diameter (70 mm) to fit inside a wide mouth canning jar. An inverted plastic storage cap for regular size jars also works, though it’s a bit too wide (not easy to get in and out of the jar), solid rather than perforated (no brine above the top layer), and, well, plastic. Finally, curing takes at least a few days, but a week works better. Like most quick-cured pickles, texture and flavor generally suffer if held more than a month. Anyhoo, having learned a great deal from the forum, I thought I’d drop this in as my little contribution.
  8. Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016). We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup. Does anyone know where to buy it in Ontario? Any grocery stores carry it? Specialty stores? Toronto? What about in the Cambridge/Kitchener/Waterloo area? Thanks.
  9. I'm thinking of buying a wet spice/curry paste grinder. Any ideas on what brands are the best? Premier super-g, Preethi ??
  10. Browsing a "diet" site to see what was on the horizon I stumbled on these olives that former (?) Iron Chef) Cat Cora is marketing. Well maybe it will get non olive eaters to open their minds? Anyone seen these?
  11. Where I live it is difficult to get specialty ingredients. I want to make Creole Mustard to use in Paul Prudhomme's Louisiana Kitchen cookbook. We have already made our own Andouille Sausage and Tasso Ham from recipes found on the internet and here. I have searched for Creole Mustard recipes and have only found the four listed below. Having never tasted it I don't know which one would produce a reasonably authentic mustard. Thoughts? Recipes? Recipe 1 6 tablespoons Dijon mustard 1/2 teaspoon Worcestershire sauce Tabasco sauce or hot sauce Recipe 2 5 tablespoons brown mustard - grainy 1 tablespoon shallot - minced 1 tablespoon molasses 2 tablespoons white wine vinegar 1/2 teaspoon Tobasco sauce or hot sauce Recipe 3 1 cup dry white wine 1 clove garlic, peeled and minced 1 teaspoon celery seeds 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/8 teaspoon nutmeg or mace 2 Tablespoons tarragon vinegar 2 Tablespoons malt vinegar Place mustard seeds in a dry, heavy skillet over medium heat. Heat, uncovered, until the seeds begin to pop. Remove from heat, cover with a paper towel, and let cool, 5 to 10 minutes. Place toasted mustard seeds between 2 sheets of plastic wrap. Crush with a rolling pin until coarsely ground. (You may also use a spice grinder, but do not over-process.) Set aside. Sterilize three 1-cup jars and lids, and leave in hot water. In a small heavy saucepan, whisk together white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg. Bring just to the boil, immediately remove from heat, and let sit to steep, uncovered, for 2 hours. Mix the coarse-ground toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste in a large bowl. Reheat wine and spice mixture over high heat to a boil. Strain through cheesecloth or a very fine strainer into the bowl with the mustard. Whisk until well-combined. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids. Store in a cool, dry place for 3 weeks before using. Once opened, store in the refrigerator. Recipe 4 1/2 Cup Distilled White Vinegar 1/2 tsp Crushed Red Pepper 2 Cloves Garlic, chopped 1/2 Cup Brown Mustard Seeds, crushed 1 Tbsp Freshly Grated Horseradish Pinch Cayenne Pepper Pinch Ground Allspice 1 tsp Kosher Salt 1 tsp Granulated Sugar 1 tsp Steen’s 100% Pure Cane Syrup 4 Tbsp Coleman’s Mustard powder 1 small canning jar with lid, sterilized Place the vinegar, crushed red pepper, and garlic into a small saucepan, bring to a boil. Turn off the heat and let steep for 15-20 minutes then strain the mixture, discard the solids. Bring back to a boil then add the mustard seeds, turn off the heat and let steep for 30 minutes. In a small bowl combine the vinegar with the horseradish, cayenne, salt, sugar, cane syrup, and brown mustard seed. Whisk in the mustard powder. Pour into the sterilized jar, put the lid on and process in a water bath for 15 minutes. When cool, tighten the lid, and make sure the jar is sealed. Place in a cool dark place and let mature for at least 3-4 weeks before using. This step will allow the flavors to marry and mellow which will not be able to take place in the refrigerator, although the mustard will need to be refrigerated after opening.
  12. I'm toying with the concept of peanut-butter and mango chutney bars, and I've got the base licked (peanut-butter oatmeal cookie with peanut chunks, baked) but I'm struggling with a way to get the chutney tops on. I'm thinking of trying pureed chutney set with gelatine, but I'd like to know whether the mild acidity of the chutney is going to interfere with the setting of the gelatine (and I'd love to not find out the hard way). Any ideas? Has anybody ever done anything even remotely similar? Am I nuts for wanting to try it?
  13. So today I was snacking on some assorted olives, which I often do, seeing as how healthy they are . There were about 5 or 6 different olives in the batch; some sweet and fruity, some dry and funky - you get the picture. I think I've decided that my favorite olive is the Cerignola - especially the green ones. Might be because they're huge, but probably more so because they're so damn tasty. Do you have a favorite olive? And why?
  14. an invaluable resource: That ain't cucumber dressing...
  15. 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??
  16. 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?
  17. I am having a 'jam weekend' as i call it. I planned to do three jams from my newest cookbook: Mes confitures, Chritine Ferber. I started with the Chesnut and vanilla jam. I first thought it was supposed to be like a spread but after having read the recipe twice, i notice Christine doesn't call for a food mill. She just say 'crush any big bits with a wooden spoon'. I find it quite original - chunky creme de marron. I know i could use a mill if desired, but really want to make sure the jam is supposed to be 'chunky' and not smooth (to tell the truth i haven't a food mill in my tiny student kitchen and like the fact that this jam goes off the path!). I have the french version of the book and wondered if it was different in the english version. And by the way, did any of you tried this recipe? I am also planning to make the potimarron and vanilla jam and the red tomato and vanilla jam. Very vanilla! Will tell you about the results tomorrow when finished. xoxo fanny
  18. I grabbed a bite of lunch today at Denningers, a local european grocery with cafeteria. The potato pancake I chose was a little disappointing all by itself so I went in search of something to liven it up. There were a couple of bottles of regular ketchup, some mustard - a low and behold - a bottle of curry ketchup. Now I recall reading about curry ketchup in the last couple of days, I think it may have been while reviewing Klary's 1st blog, and I decided I had to give it a try. I am smitten. It was very, very tasty. I of course came home with a bottle. Now, I can think of all the usual things to try ketchup with, fries, grilled cheese sandwiches, mac and cheese, but I would love to know what folks on eG consider traditional with curry ketchup or non traditional but delicious. I welcome your ideas.
  19. Daniel

    Plum Jelly

    I brought these plums (Italian Prunes)home tonight.. If I dont do something with them now, they will go to waste.. Anyone have a recipe I can bang out in a few hours this evening.. I want to give half of what I make to the plum provider tomorrow morning.. I am thinking Plum and Port or just a super enriched plum.. I would love suggestions..
  20. 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
  21. 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.
  22. Pan-Fried Prawns with Superior Soy Sauce (豉油王煎虾) I bought some large spot prawns from the market. Tonight, I wanted to make a pan-fried prawns with "King of soy sauce" (Superior Soy Sauce) - which is a light soy sauce. My favoriate brand is Pearl River Bridge. This dish is offered in some Hong Kong style seafood restaurants. Picture of the spot prawns. The ingredients are very simple. All you need is some light soy sauce and garlic, and a little bit of Xiao Shing cooking wine. You need to be careful with these spot prawns. They have a sharp, jagged "horn" at the front of the head. It can poke through your skin when you try to handle it during cooking. Very painful. Better use a pair of scissors to trim off the "horn" and the fillers, and some of the legs before cooking. Use a pan/wok, add a fair amount of cooking oil in medium heat, add the prawns and cook them first. It's done when the prawn color has turned from grey to bright red. Remove prawns from the pan and drain the excess oil and moisture from the prawns. Mince about 4 to 5 cloves of garlic. On the same pan (no need to wash), now set the flame to high, add cooking oil, wait until it is almost fuming, add the minced garlic. Cook for 20 seconds. Stir. Re-add the prawns. Cooking until the prawns have coated the cooking oil and got hot, about 2 to 3 minutes over high heat. Dash in the light soy sauce. About 3 tblsp - adjust to your taste. Stir. As a finishing touch (an important one), dash in about 1 tblsp of Xian Shing cooking wine. Stir for about 30 seconds until the wine and soy sauce dry up. The finished dish.
  23. I made a trip to Koreantown and noticed a lot of pickled/fermented stuff besides kim chi and decided to try some out. The only problem is I didnt manage to finish eating all of it and only noticed recently (a month and half after purchase) that I still had some of it at the back of the fridge (some pollack roe and pickled clam meat). So how long do these things keep? Kinda clueless here...
  24. 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?
  25. 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!
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