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  1. No, I don't mean ghostly apparitions on the toast of Christmas Past. I have a recipe for a red-wine jam (red zin or merlot work well) that is absolutely out of this world on a loaf of fresh, nutty wheat bread, and wondered if anyone had encountered such a thing for other alcohols. Now that it is far too close to Christmas to make such a thing, I thought a trio of "grown-up" jam would make a great present for any of those people you can't ever seem to buy for. Office folks and the like. I can't think of what might work well, though, perhaps addding a spirit to a juice to make something like rum-passionfruit jelly?
  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. I have just started to make Christine Ferber's chestnut and vanilla jam. I have halved the quantities she suggested and have followed her instructions which were to put the peeled chestnuts, water, sugar and vanilla pod in a pan, bring to the boil and cook for 15 minutes, strirring gently. The next stage is for it to sit in a ceramic bowl overnight. This is the stage I am at. My mixture went solid the minute I put it in the bowl. The sugar is now quite hard and I suspect that I had the heat too high when I cooked it for the 15 minutes. I have two questions. 1. Ought I have cooked it for a shorter period given that I had halved the quantity of the ingredients, and if so, how long should I have cooked it for? 2. Is there anything I can do now to save it? My fingers are still sore from peeling the chestnuts and I am really reluctant to put it in the bin if anyone can suggest anything. The quantities I used were: 400g peeled chestnuts 400g sugar 200ml water vanilla pod Thanks for any advice.
  4. I am looking for a recipe. I got from someone a jar of Jalepenos pickeled in a sweet soy sauce brine. It was amazing. Crunchy, sweet, salty and hot. I couldn't stop eating them. Now they are all gone and I don't have a recipe for it. I don't know the Korean name for it but the this soy sauce based sauce is also used to pickle other vegetables (e.g., garlic). I would really appreciate the recipe. Thanks in advance... Soup
  5. A European food import company near my house had an outlet sale this weekend and I picked up some interesting things I hadn't tried before. Among the interesting jars was Pickled Walnuts in Malt Vinegar. I had heard of pickled green walnuts before, but hadn't seen them until now. I popped open the jar as soon as I got home and tried some. Hmm... tastes like malt vinegar with some texture. I couldn't really taste the walnuttiness. I tried soaking a few in water for a few minutes, but really I don't think I'm experiencing pickled walnuts properly. So what are pickled walnuts supposed to taste like? Are they all looks (round and black) or did I get a sub par brand my first time out?
  6. 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??
  7. 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
  8. 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
  9. 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
  10. Kent Wang


    From the Only a Chinese would eat it thread, I learned that the Chinese aren't the only ones that eat jellyfish. The Chinese usually prepare it by chopping up the jellyfish head into small strips and serving cold, sometimes mixed with radish(?) which also has a crispy texture. How do other cultures prepare it?
  11. Has anyone seen this product in Portland? I've checked Pastaworks, Zupan's and New Seasons and none of them stock it. I could order it online, but the shipping costs as much as the jar itself. Much thanks for any ideas.
  12. 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?
  13. I really miss Frank's Red Hot Sauce. I use it to make the hotwings I grew up with. Other hot sauces I can find easily in NY are not doing the job. Anyone know where I can buy it in Manhattan? Thanks folks, Grace
  14. Hi! Before we launched our project, I followed Melissa's remodel thread (congrats Melissa) and links to other kitchen remodel threads and I am continually awed by the inspiration and recommendations offered by the eGullet community during those projects. I want to get a piece of that action during our remodel. Demolition began on June 20, with an estimated 6-month project duration. The impetus for our remodel was the addition of a master bedroom and bath to transform our tiny 2 BR 1 BA into a modest 3BR 2BA. In addition, we are transforming and expanding the back of the house to create a "great" room that will combine a new kitchen, dining and family room. I will post plans and initial pictures in a subsequent post to give everyone a sense of the scope of our project. But first... Yesterday, we met (again) with our kitchen designers and appliance people to hammer out our appliance wants, needs, and desires. Here is where we netted out: Range – Wolf 48” R486C (6 burner, grill), w/ Island trim (is trim necessary?) Hood – Independent 27” x 54” Incline INHL54SS (w/ heat lamps) Blower – Independent CFMR1400 (external) Dishwasher – Miele Platinum edition G2150SCSS Microwave – GE Monogram 1.0 CF Stainless ZEM200SF Refrigerator – GE Monogram 42” built-in Stainless w/dispenser – ZISS420DRSS Beverage Center – GE Monogram 24” Stainless ZDBC240NBS (we're not willing to pay $600 more for privacy glass feature!) Sink – Franke 30”x18”x9” Stainless under mount Anyway... we would love to get some reaction to our selections before they hit the SOLD key on the cash register! Thanks! -Lyle PS: I know the Wolf is wimpy at 16,000 BTU per burner, but are there other reasons I should reconsider?
  15. We tried them, can't stop thinking about how good they were, and want to make them at home. Anyone have a good recipe? Thanks, -Mike
  16. 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.
  17. OK, so I made a cocktail this eveing (a White Lady for those keeping score at home), and I shook it perhaps too vigorously, and I can't get the bastard open now. I have whacked it hard several times, and no joy. Any tips or tricks to free the Lady from her glass and steel prison?
  18. Here is a link to a recipe for Mustard Pickles, which is the same recipe that my family from Maine makes *except* our recipe uses white sugar rather than brown, and all the pickling ingredients (which of course is everything but the cucumbers) are heated together till everything blends well, then cooled before pouring over the cukes. (The vinegar to be used is either cider or white - I prefer cider.) There is nothing like a Maine Mustard Pickle that I know of. A taste to remember.
  19. I followed the recipie for making jam on from Alton Brown available here. In the process I measured out 24 fl. oz. of blackberries instead of 24 oz by wieght and my jam did not set. So now I've got a bunch of runny preserves, is there anyway to correct this and boil it down some more or something to get it to set? It's still useable but id rather it be spreadable and not so liquidous.
  20. When looking over some dried cherries and blueberries yesterday, I wondered if they could be reconstituted and made into preserves or jams. I've made a few things like this, and can't, off the top of my head, think of any reason it wouldn't work. But "few" is a key word. I'm interested in hearing the thoughts of more experienced preserve, jam, and jelly makers.
  21. I've made freezer blackberry jam with Contreau and, WOW, it is good. I've made blueberry freezer jam with ice wine and it was only okay. It was suggested that I make blueberry jam with Limencello. I was considering Cassis. Which Cassis would you recommend? Are there any other liqueur suggestions for blueberry (White Cacoa possibly?) I also have strawberries, cherries, raspberries and peaches in the freezer. I want to make them into preserves with liqueurs as well. Any suggestions? I plan to make them all into freezer jams to give away for Christmas. My other question is, what do I do with the remaining liqueur since I don't drink? I like to make desserts with liqueur. Thanks!
  22. 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..
  23. I reached into my fridge today, knowing that there was one, and only one, of the lovely kosher dills left in there that I was craving, and low and behold there was a mother floating in my pickle jar! It looks healthy, a little dark in the center, and very intriguing. I can't believe it grew in the fridge, and am a little suspicious. OK, who knows if this is good to use? I have read up on vinegar making, but never actually done it myself. The kosher dills are very garlicy, will that corrupt the mother? Not that I object to a little garlic in my vinegar. Also, can I eat that last pickle? I have been saving it a couple of weeks. I'm sort of excited. It feels like foraging to me, almost, and maybe fate is telling me that now is the time to start my vinegar making experiment. Some treasures just pop up in the most amazing places. I have a source for some very nice vinegar jars. Anne
  24. Chef Andrés, I recently bought some of the excellent chorizo ibérico de bellota from La Tienda and noticed that your name is on the package. Can you share with us the story of your involvement bringing the legendary ibérico pork products into the US?
  25. 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
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