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  1. 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
  2. I had a meltdown and bought a bunch of seville oranges, but I haven't got time to spend hours cutting the rind for making maramalade. Would it be possible to boil the whole oranges as one would for marmalade, and the just use the liquid, boiled with pips and sugar to make a clear orange jelly? Thanks
  3. I just bought the River Cottage Handbook on making preserves, and I'm interested in getting one or two more. Can anyone here recommend a decent book on the subject? Ideally they would discuss a natural process, with as few unsavory ingredients as possible, or they would spend a fair amount of time discussing traditional ways of making jams (as opposed to modern ways that utilize newfangled equipment).
  4. I want to try a recipe which requires mustard oil. I went to a couple of Indian/Bangladeshi supermarkets in Brick Lane, London. They had 5l cans of 'Blended Edible' mustard oil, which I would never use all of. All the smaller bottles had 'External use only' printed on them. The shop assistant I asked said there was no difference and that they were labelled differently for import tax purposes. Is this true? Can I use the 'External Only' version for cooking?
  5. Canary Wharf mall gets first London Jamie's Italian Jamie Oliver is to open his next branch of Jamie's Italian in London's Canary Wharf, it was announced today. The first London branch of Oliver's first independent venture will open at Churchill Place Mall next autumn alongside branches of Roka, Canteen and Rocket. Camille Waxer, vice president of retail at Canary Wharf Group said: “In the next 18 months or so we have KPMG, Fitch Ratings and State Street all opening new office buildings nearby. The continued growth in the number of Canary Wharf visitors and workers requires the quality, quantity and variety of dining options to keep pace. “We have been very impressed by the success of Jamie’s Italian in Oxford and Bath. It will inspire more food lovers to visit Canary Wharf and offer our existing customer base an exciting new option.” The first Jamie’s Italian, - described as an "authentic affordable Italian restaurant" - opened in Oxford in June with Bath and Kingston rapidly following. Restaurants are also slated to open in Brighton, Cambridge and Cardiff.
  6. Here's the situation: I want to make everything homemade for thanksgiving. My wife is game, but is refusing to budge on the classic "canned" cranberry sauce. Something about the comfort of that thing coming plopping out of the can (can lines and all) really does it for her. I grew up in another country and don't particularly get it, but I do need help. Is there some way I can replicate this industrial behemoth at home? I get that I need a can as a mold. I get that I need cranberries and sugar (probably a pound of one, half a cup of the other). Presumably I need to cook it together, then strain it smooth. But how do I get it to mold? Gelatin? (how much per can?) Agar Agar? Methylcellulose? Willing to try whatever it takes. Thanks!
  7. Of late one of my favorite sandwich fixin's is Hellman's Mayonnaise mixed with an Indian Pickle. I'm speaking of the Indian condiment, usually lime or mango pickle. You know, the stuff that smells like Kiwi Shoe Polish, you either love it or hate it. It's always too chunky to spread on a sandwich so I often take a jar and puree it a bit for convenience. Mixed with the Hellman's it has quickly become a favorite on sandwiches made with turkey, chicken, pheasant, any kind of white meat and sometimes even leftover hanger steak. Anyone care to offer up their favorite "bastard condiment"?
  8. 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?
  9. 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
  10. Jamie Oliver has just opened his second "authentic italian" in Bath. We went last night and had a mixed experience which we will put down to teething problems during the first week. We are going to give it another go, but it needs to get a lot better even at this price point. Hopefully it does because it has the makings of a cheap place for some simple food. Generro (Jamie's mentor) was superviseing but the kitchen stumbled a few times. First a very heavily salted truffle pasta with a watery sauce, second a burnt bitter sausage swimming in polenta, and finally a carpaccio of beef made with Bresola rather than raw beef (are the punters scared of raw meat?) We had soldered on with the pasta rather than send it back, but the sausage did go back, and the manager said the carpaccio title was misleading (although he seemed to think carpaccio means "sliced thinly"). We did let the staff know about the problems and they seemed OK about the complaints. The sausage was replaced without to much fuss - although they did start to tell me it was simply what chargrilled was like. They promised to check the pasta cooking water, so it will be interesting to see if it improves, although I think there was poor cooking as well as the sauce was so thin. The one thing we will avoid is the wine. We tried four, the cheapest and most expensive) and all were dire. Not much fun to drink and a banging headache (reminiscent of student excess) the next day. One comment: the Oxford branch opened to universal approval from all the usual critics. Is the Bath branch less good, or is there something wrong with their critical skills? Anyone else tried the Bath, or the Oxford branch? (Kingston opens next then Brighton).
  11. We eat jambalaya alot. It and fried rice are our favorite clean out the fridge usage. So, I had a thought one night about that. And it works great. Make jambalaya like fried rice. No worries about rice texture or the thick and thin of the "sauce." I make the tomato base with the usual spices and ingredients and browned sausage and chicken. I cook rice ahead of time so it has a chance to cool. Then, at dinner time, I stir fry the trinity, add the rice and then the sauce and shrimp like it was a stir fry. It comes out great.
  12. where can i buy it locally? would prefer to pick it up myself bonus points for more american products (and extreme bonus points for campbells boston baked beans) thanks in advance!
  13. 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.
  14. Got a quick ? Is there any way to make chocolates with jam/preserves? I have just bought a wonderful jam and I tried a bite of it with some dark chocolate in my mouth. DIVINE! lol Is there any way to attempt a chocolate? Incorporating it into a ganache or some such thing?
  15. 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.
  16. 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!!
  17. I love the sweet soy sauce that comes with steamed rice rolls. What's in it exactly? I love to have that on hand when having rice roll at home.
  18. As many of you know, I'm a big supporter of the Las Vegas dining scene. Earlier this year I wrote a lengthy report on my experiences at the "Vegas Uncork'd" events sponsored by Bon Appetit Magazine. In October, the James Beard Foundation is coming to Las Vegas to host the "Taste America" events. It's an exciting opportunity for Las Vegas to be the host city of such an impressive culinary event--and another feather in the cap of the city's chefs and restaurant community. You can check out the calendar of events at; http://www.jbftasteamerica.com/home I'm looking forward to it and I'll be doing a full photo report for everyone. If you happen to be coming to Las Vegas for the events, let me know.
  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. Hello! I've been reading this forum off and on for a while, but this is the first time that I've posted anything. My question is about mayonnaise! And obviously Japanese style mayonnaise at that. I've just returned from a summer spent in Osaka and I bought a number of cooking books while I was out there. A couple of these deal with dressings and sauces and there is a mayonnaise recipe I've been working on from the two examples I've got. So, it's more or less (ratios and such I haven't quite fixed): Two egg yolks 50ml vinegar 160-180ml salad oil And also salt, pepper, sugar, mustard (to taste, the seasoning is proving the challenge!). Has anyone ever tried making their own Japanese mayonnaise? My results so far are okay, but I was wondering whether anyone had any tips. I presume that Kewpie and similar are made with pasteurised eggs for shelf life. Obviously, reaching for the squeezy bottle does save rather a lot of time. My favourite brand in Japan was one that used kurozu in place of normal rice vinegar. Suggestions welcomed!
  21. From Busboy: Congratulations, Heather. Good luck in the pickle business!
  22. there's a new chef @ st. james can't wait to go eat there . but i'm gonna give it a few month's so they get used to the tight kitchen , very very tight kitchen.
  23. I'm a huge fan of all variations of spicy and savory cocktails. Bring on the Bloody Marys! And I completely get the concept of vinegar in cocktails, whether as a gastrique, or a classic combo like balsamic vinegar-and-strawberry. And then I saw this press release from Grey Poupon: http://www.marketwatch.com/news/story/cool...CC%7D&dist=hppr Mustard in cocktails? An emphatic No, thank you. Closest I can stomach in this category is a horseradish or wasabi-infused liquor.
  24. Recently for my birthday, my girlfriend bought me a whole, 20-lb, bone-in jamon serrano: this, by the way, is one of the awesomest gifts you can get for a foodie. I thought about posting this in the Spain Cooking forum, but this is really more about how an American amateur cook can get the most out of this experience: I imagine it’s pretty commonplace for someone living in Spain. Below are an assortment of thoughts, suggestions, and questions around my relationship with this ham over the next few weeks. - The ham was purchased from Despana in New York, and it arrived promptly, boxed and cryovac'd. The size and heft is truly awe-inspiring, though I was a little disappointed that they chose to remove the hoof. - After posing and mugging for photo opportunities with the jamon for several days, we got around this weekend to slicing into it. There are several quite excellent tutorials on the web for how to go about carving a jamon. Here are a couple: http://www.ibergour.co.uk/en/jamon/consumo/ http://www.iberianfoods.co.uk/carving_serrano_ham_03.htm - Obviously, I don’t have a jamonera, the ham holding apparatus that you will see quality jamon purveyors use. I briefly considered purchasing one, but I couldn’t justify the cost or the space it would take up in my cramped kitchen. I just held up the foot end of the ham with my left hand, and carved with my right. This is very doable, and for a beginner, it gets you up close to the ham for more careful slicing. (The aromas hitting your nose from this up-close-and-personal carving are also intensely pleasurable.) Even though it's considerably more work, I definitely recommend going with a bone-in jamon: you get a very instructive appreciation of the anatomy and bone structure. After a couple of carving sessions though, I can certainly see the value of a jamonera: my left hand started to cramp up after a few minutes, and the stand would also be the ideal way to store the ham, as it's generally recommended not to let it rest flat. Any recommendations for a makeshift homemade jamonera? - Obviously as well, I don't have a jamonero, or a dedicated ham carving knife. Shapewise, you need something that's long, thin, and a little flexible, in order to be able to travel along the contours of the ham and cut uniformly thin slices. It also needs to be extremely sharp, and you'll find yourself constantly resteeling the knife as you work through the ham. I've had reasonable success with a filleting knife. Skill and experience is also a huge factor- the two chunks of meat you're trying to carve, the wide, fatty maza and the narrower contramaza, both sit in the concavity of the bone, so the surfaces you're trying to carve are not flat. I end up with a few nice pieces, a couple of pieces which are overly thick, and a lot of tasty little splinters of meat. - I was surprised at how much oil had exuded from the ham as I removed it from the packaging. Everything I've read says that the ham should be fine at room temperature, but this being the summer, sometimes room temp creeps up on the warm side. I wonder if that's causing a little more of the fat to soften than usual? - I've heard varying reports on how long a jamon stays good after you've started carving it: anywhere from 2-3 weeks to 2-3 months. I'd be curious if anyone else had any opinions. Being that it is summer, I'm going to do my best to finish the jamon in a month, but it's going to be a serious undertaking. Four people barely made dent in this thing over two days so far. I'd appreciate any advice on the best way to store the ham: I just have it sitting on my dining table: the cut surface is covered with strips of fat/rind, and then the entire ham is wrapped in plastic wrap. As I mentioned, it's generally recommended that the ham is stored on a stand or hanging, but neither of those options seems easy to achieve. - Most important, of course, is how should the ham be eaten? I've just been filching slices as I cut them, and jamon serrano that's freshly sliced really needs no accompaniment. It is significantly better than serrano that you might bring home freshly sliced from a store, as even that 30-60 minutes it spends in transit will begin to dry the meat. We also paired the ham with figs, a couple of cheeses (one blue, one aged Dutch cow's milk cheese), and a cranberry/walnut preserve. All were delicious, and I'm open to any other recommendations. I haven't tried cooking with the ham yet, but I'd be curious about any recommendations in that direction as well. Finally, at some point, I'll be left with the bone and a couple of large chunks of meat along the bone that aren't suitable for slicing: any recommendations for those items, other than a fantastic jamon stock? Again, this is something that everyone should buy at least once: it really give you a fresh appreciation for this amazing product. I'll post any other thoughts I have (and perhaps some pictures) as I continue to work through it over the upcoming weeks.
  25. Hi there, I am creating a wedding list and want to choose some saucepans, saute pans etc for the list. The shop my wedding list is at only has Tefal Jamie Oliver Hard Anodized pans plus his professional series pans. We want to have a set of good quality non-stick (not being professional cooks) so the professional series don't meet our needs - so we are planning to order the hard anodised pans ("anodized" for you in the US!). Does anyone have experience of these pans and recommend them (or not). Any thoughts most gratefully received Many thanks Justin
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