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  1. Always look forward to a bi-monthly trek into the lower east side in NYC to stock up on old fashioned barrel pickles, tomatoes, and sauerkraut. I just discovered while driving in Bergen County a real NY pickle store, called "Picklelicious" in Teaneck, NJ!! That wonderful smell makes you feel dreamy as you enter the store, and then, ohhh-- the pickles!! I prefer the new, but they have half sour and sour as well. I got the sour tomatoes and sauerkraut as well, and they were wonderful. At $5/Quart, the price was a little less than in New York, and well worth it. They have lots of samples
  2. I seem to have an excess of garlic at the moment (8 heads) which means that a lot of it will sprout before I get a chance to cook with it. So I was thinking of pickling it for another day. Anyone do this before? Oh yes, I will be roasting some of it too.
  3. I've recently started making pickles and am interested in trying my hand at fermented pickles. The trouble is, I've never lived in an area with good delis or other shops with pickle barrels, and so I have no first hand experience with them. I don't even (gasp) really know the difference between sours and half-sours. Can someone give me a crash course, or point me in the direction of a good site?
  4. I purchased this soy sauce, along with a liter of the standard Japanese-origin Kikkoman from a local Japanese supermarket (mitsuwa, in edgewater NJ). This stuff was pretty expensive, six bucks a bottle if I remember. So far, I've used it only as a condiment for making a dipping sauce for chinese dumplings (this shoyu + black rice wine vinegar + scallion/garlic). Very powerful stuff. Anyone know more about what to do with it? The store also has "whole bean" organic soys that are wheatless, but that stuff was pretty pricey.
  5. This is also posted on The Heartland but I thought I might reach a "transplant" here who might not check that forum. I am overwhelmed with eggplant and wanting to make the favorite salad topping of my misspent youth. Angelo's (Wichita) pickled eggplant recipe has appeared in the newspaper but I can't find it in their archives. If you have it, I would really appreciate! Thanks in advance.
  6. Soy Sauce Chicken Soy sauce chicken is a very common dish: both home-made or bought in restaurants. There are hundreds of recipes. The key to making it is the sauce ingredients and the timing. The sauce ingredients Dark soy sauce, lo shui (Chinese Marinade), 1/2 onion, chicken meat, garlic, and some brown sugar. Ginger and star anise - (not shown in picture) Chinese Marinade I like to use this ready-for-use mix from Lee Kum Kee. In Cantonese, it is called lo shui (master sauce). They translated it as "Chinese Marinade". It is a mix made of soy sauce and five spices and such. It is ver
  7. Basic Condiments By Andie Paysinger and Mary Baker Wecome to the eGCI class on the "little sauces" that enhance the foods we love. The sauces we will prepare will not require any exotic or unusual ingredients or special equipment. The directions given will include additional instructions if the appliances used are not available. We've used different methods for the different recipes, but you can use whatever method you prefer. We will be using whisks, spoons, measuring spoons and cups, a heat source, a food processor or an immersion blender (or mortar and pestle if these are not available), a
  8. I'm sitting here eating some Jelly Belly beans, realizing how much I love them. Our grocery store recently put in one of those bulk serve yourself contraptions with about a dozen different flavors. For me they are a guilty pleasure with all of their sugar, flavorings and colorings. I don't care, I can eat buttered popcorn and toasted marshmallow till the cows come home... Anyone else love these thing? Hate them? Wonder how they get the flavors so dead on (for most things)? Are there any other beans that even come close??
  9. Opening towards the tail end of August... just north/adjacent to the Wine Bar on Church. A-la-carte seasonal menu... and... wait for it... RESERVATIONS. Also... a lounge area for libations while one waits for a table in the Wine Bar. Shhhhhhhh... this is on the "QT"
  10. 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...
  11. 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
  12. I recently started making my own strawberry jam. The recipe i used, by Christine Ferber, called for the berries to be macerated overnight, and the entire mixture is boiled on the 2nd day, cooled and re-fridged again. Finally, on the 3rd day, the mixture is sieved, the syrup simmered down and the fruit added back in for a final quick boil. I've read several recipes since, including those on eGullet, and they all seem much simpler, with the whole process taking not much longer than an hour plus or so. Is there a difference? WOuld appreciate some help. Thanks. btw - I separated my strawberry ja
  13. I made another batch of Apple Chutney at Diwan tonight. Made me wonder if others are making any. How do you make your version? Where is the recipe from?
  14. Homemade mayo does not have a great shelf life...or fridge life. We checked the ingredients on the jar in the fridge (Trader Joe's) and it was oil, eggs, egg yolks, spice, vinegar and lemon juice. They make a point of pride in saying there are no preservatives, sugar, etc. So, why is our homemade mayo not going to be appealing, let alone safe, for a month in the fridge? Do they irradiate this stuff? Please, Sir, I want to know.
  15. Chutneys are to Indian food what Salsas are to Mexican. Made from vegetables, fruits, dairy, grains and pulses, these are as diverse as the country itself. Each home has a favorite few and their own versions of those classics that are known throughout India. When making chutneys in a food processor, make sure to use as little water as you possibly can. This makes the chutney taste more potent and rich in flavor. Often adding some sev, chivda or papri to the chutney is a good addition. These absorb the extra moisture and are also a great added flavor.
  16. After reading Stellabella's post on figs where she mentions fig preserves I thought I would ask about preserves and canning...I have never tried it as I have always been afraid I would poison myself (or friends) with botulism. How hard is it to do? What are the most important things to remember so I don't make anyone ill? Any tips for making what seems complicated (to me ) easier? And what would be the best thing to try first (the one with the best chance of success). Thanks in advance for the help! Edit to correct spelling
  17. Went to the NEW location of GUSS PICKLE....stocked up on Sauerkraut for my turkey semi Reubens, full sours, green tomaters, and HOT peppers. When I sampled one...I was heard BLISSFULLY gasping HOLY SH*T THATS GOOD! HOLY SH*T THATS GOOD as a heavy smoke condition emitted from my ears and ten years worth of sinus congestion suddenly cleared. I then hauled home the last they had....a heavy quart. Now that I can see again...I need to figure out what to do with the little incendiary bombs. I cant have prosciutto or provolone....what else *IS* there????
  18. I was there yesterday.. they were packed. Does anyone know of them? What do you think?
  19. I really enjoy Indian condiments. As I was mentioning on the flatbreads thread, I often find myself in Indian restaurants here (New York) just eating naan and spooning condiments onto it -- and skipping most of the food that is supposed to be the meal. When I wander into an Indian grocery, I'll sometimes pick up some random condiments even if I can't understand the labels on the jars (and sometimes this is the case even if the label is in English). They're invariably good. So, two issues come to mind: 1) I think it's interesting that condiments -- added by the person eating the food -- are suc
  20. ann chang

    Jamin

    I have heard the stories about Master Joel Robuchon's excellent cooking in Jamin. Although it's sad that I will never able to eat his cooking. I would still like to the restaurant - Jamin. Is there anyone who have eaten there and can give me some advice? or you think there will be other resurant who I can sample better about Robuchon signal dish? ( the dish I want to try most is Robuchon's mashed patato) thank you in advance.
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