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  1. A friend's husband has a birthday coming up in a couple of weeks and as he has done some work for me and refused any payment, I want to get him something fun, along with another gift. He is an enthusiastic amateur bartender and likes experimenting with unusual things. I know he has another book, published a few years ago, that includes some simple jello shots, but has nothing newer. I thought this looked like it has some newish tricks of the trade. I would really appreciate hearing if anyone has seen an advance copy and thinks this would be appreciated by someone who likes playing with liquor.
  2. I am doing an eGullet food blog over here and would love some input on using mustard seeds with cauliflower. I want to keep things simple and was thinking of tossing the sliced cauliflower with olive oil, salt, and mustard seeds (black, white?)- would they need to be toasted first? I plan on a hot 425F oven. I know this is not a standard Indian prep but I thought cooks familiar with Indian preps would be the most knowledgeable about mustard.
  3. OK, I know they're considered a delicacy, and their season is now, so how do I go about pickling spruce tips? I have an enormous spruce tree in front of my house, but I'm not sure what variety it is. Do they need to come from a particular type of spruce? What goes into the pickling liquid? Do I pour it over the spruce tips while it's hot, or do I cool it first?
  4. Quick question here - My potato salad recipe for this weekend begins with roasted new potatoes and a mayo/sriracha dressing. Trying to think of what to add from there without including the normal hard boiled egg, celery, etc..... Blanched/chopped fresh green beans...pickled asparagus....I know some obvious and delicious stuff is escaping me here..... IDEAS?
  5. I'm planning a bbq in a couple of weeks where I'll be serving homemade Vietnamese coffee ice cream along with some sort of ginger cookies. I'm trying to think of a tasty and unique way to incorporate Sriracha in maybe a caramel sauce, or a candied nut...something of that nature that can go over the ice cream. Any ideas or experience with this?
  6. Was wondering if you could use bacon fat instead of oil in making mayonnaise. I've searched around, but found no answers. Would it work because the bacon fat would not be room temp? Don't know if that makes a difference or not.
  7. I came across a jar of pickled pig's feet at Safeway today, could not resist. Says pickled on it, so I'm immediately attracted, and looks like a jar from a medical curiosities display at a circus side show, an other bonus. But what now? Google tells me they're a Southern thing, and are usually eaten as a snack. Haha, can't wait to put them out for a casual dinner or picknick! But is that all? You just snack on them? Cold? Roast and eat on toast? Dice and put over pasta? Make finger puppets? Curious what others might suggest here, if anybody here has eaten them before. I'll eat anything pickled
  8. Hello, all, Was just out in the garden, and see that the radishes I've let go to seed for fall planting have produced an immense number of seed pods. They make great peppery additions to salads, but I have way more than I can use. Has anyone made cold pickled radish pods? I'm supposing at least I want to blanch them, and dump them into the pickling solution. I'm not trying to can them, just trying to hold them for a few weeks to serve with hot dogs.
  9. Quick food safety question: I left an unopened jar a mayo (light, mayo actually) in my car for a day. It wasn't terribly hot out, but my car has a black interior and it gets pretty warm in there with the sun beating down all day. I know that you don't need to refrigerate this stuff before opening, but I'm not sure you are supposed to let it warm up like this either. Safe to eat? I know this is a tad paranoid, and normally I would just go for it, but my bigger concern is my pregnant wife. Thanks.
  10. Any ideas on how I could put a honey centre in a jelly pastille
  11. Anyone knows a solid shop with a really big selection of both olive oil and vinegars? Or a shop in london would do that wouldnt have crazy prices
  12. A discussion around the family lunch table leads me to come here for authoritative answers: What are the proper definitions of and differences between jelly, jam and related products?
  13. Hi everyone!I'm new to the blog and picking up many tips. I would appreciate it greatly if anyone could answer all or some of my questions.I have searched past topics but I need specific points answering...Regards in advance I had a business idea a couple of years ago whilst sitting bored at my desk at work. The basis of the idea was a natural, traditional throat and cough remedy that tasted nice and had ingriedients that had some scientific basis as to their "healing" powers. I need to take on the large pharmaceutical companies with a hand made anti bacterial candy Now there are many pastilles,hard candies,jellies and other confectioneries that help relieve symptoms. To cut a long story short I did a lot of research and tasting and came up with philosophy for the product and a list of ingriedients that were beneficial. I decided on a pastille/ pate de fruit style jelly sweet, but I wanted a pure honey liquid centre. As I mentioned I needed it to be natural,so all non natural flavours,colours, sweetners were out I also needed it to be vegetarian My current list of possible ingriedients for the prototype is as follows.. Pectin- Natural demulcent and natural gelling agent agar agar- to add a little more firmness to the jelly pastille lemon juice- main flavour, amalfi or sicilian? citric acid- to add a zing and to produce saliva liquid honey- for the centre powdered/crystalised honey - to coat the jelly any tips, recipes, additions, changes would be greatly welcomed...Any ideas on how to make the centre liquid? andy Eldictator edit *Development*
  14. I just received a whole pickled herring. (As a substitute for a dozen Oreo cookies. Yes, you should boggle.) I love pickled herring, but I've never encountered it 'en situ', as it were. I have the "what to eat with it" part handled. (I'll be making bagels tomorrow.) What's the right thing to do with this? Cut across the spine, into mini-steaks? Filets Help me, eGulleteers, you're my only hope!
  15. Anyone know of a place to get real, fermented pickles in Tampa? Or real sauerkraut?
  16. Sour Tomatillo Achar Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra. Ingredients 3 lbs tomatilloes husks removed and quartered 1/4 cup salt 1 Tbs black mustard seeds 2 star anise buds 10 dried chilies (I used very hot yellow peppers) 1 tsp fenugreek seeds 2 inch ginger (ground to a paste) 2 TBL dark brown sugar 1/2 cup sugar 1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally. 2. Next day drain the tomatilloes. 3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool. 4. Grind the roasted spices with the fenugreek and put aside. 5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling. 6. Cook till fully hot and boiling. 7. Fill half-pint jars and seal.
  17. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers. SPICE MIX (Masala) 4 Tbs coriander seeds 3 hot chilies (I used a very hot Habanero type, so use more if you use others) 18 cardamom pods 2 inches cinnamon 24 cloves 1 1/2 Tbs peppercorns MAIN INGREDIENTS 1 cups olive oil 4 inches fresh ginger, minced fine, about 1/2 cup 6 cloves garlic, minced 1 large onion finely chopped 3 lb eggplant, diced, 1/4 inch cubes 1/2 lb chopped dates 1 1/2 tsp turmeric powder 2 cups rice vinegar (4.3 percent acidity or more) 2 cups brown sugar 2 Tbs salt 2 tsp citric acid Spice Mix (Masala) 1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool. 2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside. Main Pickle 1. Heat half the oil and fry ginger till slightly browned, slowly. 2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too. 3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally. 4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil. 5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through. 6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
  18. Sitting in New Orleans Airport wondering about hot sauce.... First: any good homebrews to recommend Second: do you think its possible to make a clear hot sauce? Distilling maybe? Finally: assuming there is a really smart chef/geek who can figure out the clear part.... Could it be foamed? Can you foam a vinegar based solution? Why? I love the idea of making a white cloud of heat Thanks! J
  19. We recently drove down to the North Carolina coast and took an unsuccessful shortcut from I-95 to I-40. The one nice thing about the routing was that we drove through a couple of legendary barbecue towns (Goldsboro and Wilson, not that we stopped). And at one point we passed through a place called Mt. Olive, where the signage claimed the town is the pickle capital of the world. I made a mental note and then, as with many of my mental notes, I forgot all about it. A couple of days later I was at the Food Lion getting some food supplies and a section of one aisle caught my eye: there was a whole block of shelf space devoted to the product line of the Mt. Olive pickle company. I bought a jar of kosher baby dills. Later, I ate a couple. I must say, they were probably the best shelf-stable pickles I've had. Very crunchy with a nice balance of salt, vinegar and seasonings. Certainly much better than the major supermarket brands. I'd have to do a more rigorous tasting against B&G -- my previous favorite brand -- to be sure. The location of Mt. Olive's facility, by the way, is the corner of Cucumber and Vine. The company's website: http://www.mtolivepickles.com
  20. Eric Rygg of Kelchner's Horseradish Products, based in the Philly suburb of Dublin, is mustard royalty. That honor was certified Friday night by none other than the Clown Prince of Mustard-dom, Barry Levenson, founder and Grand Poobah of the National Mustard Museum in Middleton, Wisconsin, just outside Madison. The event celebrated the winners of the 2011 World Wide Mustard Competition and also featured the First Annual Iron Mustard Chefs Challenge. And no, I'm not kidding, though Levenson frequently does. At the event Rygg accepted medals for three mustards produced by his family-owned business, which includes Kelchner's and Silver Spring Farms of Eau Claire, Wisconsin. Within the Horseradish/Wasabi Mustard competition Kelchener's Hot Mustard with Horseradish took the bronze medal, while gold went to Silver Spring's Beer 'n Brat Horseradish Mustard. (Brats, keep in mind, are almost as identified with Wisconsin as cheese curds and the Green Bay Packers.) Silver Spring's Organic Deli Mustard took the silver medal in the Organic Mustards category. Rygg is president of Kelchner's, a firm which has another Philadelphia area connection since it markets condiments under the Bookbinder's brand, which it acquired a few years back. Kelchner's also has a substantial distribution business of products from other manufacturers, so they handle the oyster crackers you find filling the bowls at the Oyster House on Sansom Street, as well as providing the horseradish. (Rygg is trying to convince Sam Mink, owner of the Oyster House, to ice the tableside horseradish because the product rapidly loses pungency once opened and allowed to reach room temperature.) It's horseradish, rather than mustard, however, that flows through Rygg's veins. In 1929 his great grand-father Ellis Huntsinger started Huntsinger Farms in Eau Claire. Today Huntsinger is the world's largest grower and processor of horseradish, so it was no accident that when Kelchner's was put up for sale a year or so ago the Wisconsin family firm acquired it. You can read more about the event, including the Iron Mustard Chefs Challenge and details about the National Museum, in my blog post.
  21. 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?
  22. Mixed Pickled Vegetables 1 pound sweet banana peppers cut into strips (or substitute any sweet pepper you like) 2 Hungarian hot banana peppers cut into rings (use more if you like more spice heat or use other hot peppers) 1/2 pound cucumbers, cut into 1/4 inch slices, cut on diagonal 2 carrots, cut into 1/4 inch rounds - or into long thin strips if you have a mandoline 1/2 pound cauliflower flowerettes 1/2 pound broccoli flowerettes 1 cup peeled boiling onions (the red variety are very nice) 12 peeled garlic cloves 6 cups cider vinegar 3 cups water 2 tablespoons pickling salt (must be non-iodized) 1/4 cup brown sugar 1/4 cup mustard seed 2 tablespoons dill seed 2 tablespoons celery seeds 1 tablespoon caraway seeds (use black caraway if you have it) 8 whole cloves 10 whole peppercorns Wash vegetables, seed peppers and prepare them and other vegetables as suggested or as you prefer. Place vegetables, onions and garlic in a four quart container - I use a Cambro clear square type - with a lid that will seal tightly. Measure vinegar, water, salt and sugar into a 3-quart saucepan and bring to a boil. Reduce heat so liquid is just simmering. Add the spices, stir well and simmer for 8 minutes. Strain the hot liquid and pour over the vegetables, cover loosely with a towel and set aside to cool. When cooled, cover with lid and allow to sit at room temp for 24 hours. Store in refrigerator. Recipe developed by Andie I have also posted this in RecipeGullet
  23. This morning for breakfast, I decided I was going to have toast (homemade whole wheat) with peanut butter and jelly; or PBJ, as it's known. However, when I started pawing through my fridge, I found out I didn't have any jelly. Oh, I had preserves (lingonberry - thanks, IKEA) and I had jam (strawberry - Smucker's) and I had "fruit spread" (apricot - Hero) which sure as hell looks like jelly, but jelly? Nah. And I ended up with peanut butter and those lingonberry preserves. But it got me thinking, which in and of itself at that hour of the morning is pretty interesting. What's your favorite - jam, jelly, fruit spread (!) or preserves? And, what's your favorite flavor?
  24. Raw tomatoes are available in plenty these days.This chutney is ideal as an accompaniment for chapathis or rotis and can be prepared ahead of time and stored in the refrigerator.the ingredients needed are: raw tomatoes -1/2kg, sesame seeds- 1 1/2 tbsp, green chillies- 4 or 5, salt and curry leaves.For the seasoning:oil ,mustard seeds,turmeric powder and asafoetida. Wash and cut the tomatoes into pieces and keep aside. Roast the sesame seeds till light brown in colour and keep aside.Heat oil in a kadai and at first roast the green chillies and curry leaves and keep aside.Then add tomatoes to it and let cook till tender.When cooked allow to cool and grind all the ingredients together with a little salt.The chutney is ready Add the seasoning and serve.
  25. There are a number of choices on the various menus available in 7 Park place restaurant. Basically it`s one of those menus that`s impossible to pick from and just reads so well from start to finish.Foie gras, scallops , crab , langoustines , truffle , sea bass , turbot , foie gras , foie gras, stuffed oxtail , truffles….and more foie gras…Totally fantastic, where do i start ?. Firstly there`s the lunch menu , no scrimping on luxury here , it`s a 2/2/2 choice menu at £29.50 and starring ingredients like Fillet of veal , Monkfish , Foie gras parfait and fresh crab. Then there`s the serious food , Two courses are available for £ 49.00 off the a la carte menu, Three for a very reasonable £ 55.00. The best option for me had to be the 6 course Menu Gourmand for £ 65.00. ( Cheese course and coffee with treats were extra ). I like to choose the gourmande as i find it a good insight into the Chefs culinary journey over the years. Also its a good test of the sommelier and i chose the recommended wine flight at £118 all inc with the food. So on to the food - we were presented with the menus and wine list but we had already decided long before to go for the Gourmand and selected wines , choice was made. We chose a couple of non alcoholic cocktails ( £8 ) from the list and they were mixed at the bar in front of us.They were served with green olives and smoked nuts at the bar.The bar itself was a beautiful sight , bright colours , nothing drab , clean cut and modern.The unusual mixture of art all around us was a definite leaning towards the `gentlemans taste`, a terrific gallery of nude and saucy semi nude ladies all around us…..i wasn`t complaining , it was a wonderful start to an exciting lunch.There was no sign of an `amuse bouche` , canapes , or a small taster of any kind from the kitchen which is normally `par for the course` these days before the action starts.I would like to have seen that to start the show off.Instead we were offered a selection of sliced fresh bread , white, brown , sesame and fruit and nut. Basic , well baked, fresh , simple and very enjoyable. The set meal starter was a very generous slice of seared Foie gras sitting on a piece of brioche with sweet confit of quince and surrounded by toasted Hazelnuts.The sauce was a sticky , shiny and classic reduction that had such a `wow` factor.I loaded my fork up , took a mouthful of the food , closed my eyes and floated away.It`s quite a few years since ive experienced those wonderful flavours and it all came rushing back to me at once…..`who the hell needs drugs` ? This starter could never be improved upon. 10/10…..and a great feeling that this was going to be a wonderful lunch. The next course was the classic single Ravioli of Langoustine , encased in fresh, soft and perfectly cooked pasta.The truffle hit me immediately , the aroma dominating the air all around us , it was amazing.The ravioli sat on a little mound of buttered cabbage and was accompanied by a generous serving of truffled butter sauce.Simple , rich , very moreish , i could have eaten a dozen of these but unfortunately there was just the one…..and then it was gone…i immediately craved more. Next course was the Grillet fillet of Red Mullet with caramelised fennel and `sardine` puree.I have to admit , this was the only part of the menu i wasn`t too keen on.I had only eaten red mullet the one time and it was far too strong of a fishy flavour for my liking. Paired up this time with an even stronger `puree of sardines`, quite unusual and sounding fishy to the extreme…..I was wrong , totally wrong.The fish was cooked to perfection,the `fishy` flavour that i was expecting turned out to balance out perfectly with the sweet and salty sardine puree and the sweet anise tones of the caramelised fennel topped the course off and had me sitting like a very happy little chappie indeed. Our next offering was the Roasted Turbot fillet a meaty punch of goodness , caramelised perfectly on the outside and moist in the middle.It was presented on rich braised lentils , a greener than green parsley puree and a very hearty reduced red wine sauce.I`m sitting here writing this now and i can taste this dish in my mind, i just want to get on the train and head back for more.I think it was at this point that my dining companion commented on the food. It was a simple – ”This is better food than the Waterside”. So far this year he had done a dozen of the top flight restaurants , Ducasse, Fat duck , Dinner , Lenclume, Martin wishart ,whatley manor , le manoir , Kitching , Northcote , Sharrow bay and the waterside.He rated Waterside as his all time favourite all round dining experience ever….then he went to Drabbles place. Main courses were up next and to be totally honest i would have preferred to change the Lamb for the dish that ill never forget from Michaels Nook in Grasmere. `Pot roasted corn fed chicken with foie gras and truffle sauce`….how good does that sound ? Along with `Boudin of wood pigeon with foie gras, caramelised turnips and Madeira sauce` its one of a few Drabble signature classics that have been with him for years.I`ll never forget my day in the kitchen with Billy up in Grasmere , it was a case of “Alan…..taste this” , Billy shouted me over to the pass and spoon fed me a little taste of heaven , a rich cream sauce of truffled chicken , enriched with melted foie gras and the worlds smallest Morel mushrooms.That one taste will stay with me forever….and there`s something very similar on the a la carte menu….minus the baby morels. ( hint hint William ) Anyway , i felt a bit cheeky asking to change the main course on the tasting menu so i settled for the Lamb .It was a `best end of Lune valley lamb with confit potatoes , caramelised onion and a thyme jus`…Ahhhhhh ,more of the rich stuff again. When it comes to learning to cook lamb to perfection Billy had the best teacher in the business.., Nico Ladenis , a god of the Eighties cooking scene in Britain. During that period`sous vide` wasn`t a word that was used in the kitchen very often and it was a time where classic and traditional methods were widely used in cuisine.The lamb at Nico was legendary , melting , tender , pink to perfection all the way through and surrounded by a delicate coating of soft herb crumb. Nico passed his `special` cooking method over to Billy and it has stuck with him ever since.If anyone wants to sample lamb at world class level then simply book a table at 7 park place. It looks like a staple on the menu now so its something that has to be eaten by every serious food lover.The sauce tasted seriously of roasted bones , classic reduction methods and old school skills.The accompaniments matched up perfectly. At this point in the meal we were offered the Cheese as an optional extra (£13 ). It was a simple selection of 4 well matured British cheeses by Paxton and Whitfield of London. Blue , Goats , hard and an English brie. We got this selection as a taster between the pair of us just to try it out.It was accompanied by plain oat and charcoal crackers and fresh grapes….simple selection that hit the mark perfectly. Now then….here`s my favourite part of the meal.The part that i look forward to all the way through to feed my sweet cravings.I have to admit , i had a little look at a few other diners puddings during a couple of trip to the washroom so i kind of knew what was what by then.I wasnt too keen on the tasting menu dessert after i had spotted `chocolate` on another diners plate near to me so i decided to chance my arm and ask for something different than the pineapple dessert off the tasting menu. ” Absolutely no problem sir” , it was a simple as that and the young lady was off into the kitchen to order our two Dark chocolate Negus desserts with coffee ice cream and gold……Ohhhhhh dear , i was starting to feel funny all over. The dessert landed , it was rich, it was gooey , it was sooooo chocolatey with gold and chocolate biscuit and rich coffee ice cream, could life get any better than this ? Coffee and treats came as extras and not included on the tasting menu.I prefer to see it as part of the meal and wouldn`t mind that extra fiver added to the set meal price , looks better that way.Anyway, we chose whatever coffee we fancied , and it was accompanied by a strange wooden box.The box was opened at the table by one of the front of house staff.She certainly wasnt going to leave go of it either as it contained a wonderful selection of sweet jellies and handmade truffles….” Fantastic , i`ll have one of each”,….. it wasn`t a problem. Once these had finished we were full to the brim and starting to loosen clothing off for comfort.A small silver container arrived at the table containing pink and white marshmallows , “Ohhhh jeez” , impossible , yet it was our duty as two working men to eat them all.We both gave up after only a couple. So summing up William ( Billy ) Drabble at Seven park place , St James – Rich , classic , luxury ingredients , accurately and very well sourced and cooked by very talented chefs.Very much old school ( which i adore ) yet very modern English / European in their 2011 skin. I cannot recommend this place enough , for me it ticked every single box and i left the place vowing to return as soon as possible……and now , a week later , im craving to go back….Please try it and i sincerely hope it does for you what it did for me.
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