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  1. Trader Joe's low sodium tamari has been my soy sauce of choice for a while now. For tamari, it seemed like a good deal. Lately, I've been considering whether or not I can get something better/cheaper at an Asian Grocer. Stench aside, my grocer of choice is Top Quality in Parsippany (formerly Maxim's). What do you guys think? Any particular brands to look for? I'm not looking for top of the line, just a good everyday soy sauce. I'm also definitely NOT married to the low sodium concept (that's all TJs sells).
  2. My day began innocently enough as Mama Fresser and I enjoyed our breakfast nosh at the mall's food court McDonald's. I stood in line for a refill of Diet Coke when I spied the unlikely perpetrator: a youngish lass, maybe 20 years of age, clutching an unwrapped Subway sandwich. "What's she doing here?" I thought. "If Subway forgot an ingredient on her sandwich, they're in the other direction." Thus did I watch in horror as the lass, with great insouciance, strolled to the McDonald's counter and doused her Subway sandwich with barbecue sauce from the McDonald's self-service pump. "Condiment thief!" I shouted after the lass. She turned to me, snarled, and brandished her chicken breast sandwich as a weapon, intimating that such battles are best fought in the media, not in the mall. So here will I present my grievance and warn of an impending sandwich sauce crime wave. Savvy marketers that they are, fast-food chains are keen to the threat of conspicuous condiment consumption. McDonald's manager Thorsten Veblen noted that his store charges 5 cents for each ketchup or dipping sauce the customer requests in excess of two packages, calling customers who dispute the surcharge "(P)arasites on the capitalist host. Ketchup may be a vegetable, but it certainly isn't free." Acknowledging the experimental Serve Your Own Sauce Station, Veblen posits the existence of the Saucy Equilibrium, whereby bourgeois sandwich-eaters balance the transaction costs of excess auto-dispensing with the indifference cost of schlepping a dozen ketchup packets in their satchels. Not being a trained economist, I take the sociological view that a crime wave may be taking root at our local hamburger stand. After all, why stop at barbecue sauce? Hot dog stand owners may soon invaded by the Mustard Marauders preparing for their 4th of July picnics. Why stand in the grocery line to purchase your Plochman's when you can just swipe some from the local wienermeister? I also fear that seafood restaurants are not immune. Next time you're at Arthur Treacher's enjoying your fried fish and hush puppies, be on the look out for the Tartar Sauce Gang and the Vinegar Vixens warring over their turf. All I know is, the next time I see a non-customer taking condiments from a restaurant, I'm calling Interpol.
  3. 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?
  4. A Gremolata reader is looking for Chinese Mustard (either powdered or already mixed). I have not been able to reconnoitre any of the China towns, and am lazily posting in the hope that that there's a TO eGulleter that knows where to find...
  5. First this is a general inquiry about high quality good tasting dark chocolate in UK for eating. We know about Green and Black's which is made in Italy. Second, have you heard, or do you have web site for James Chocolate , Evercreech, Somerset, BA 4 6LQ. They have some wonderful tasting chocolates with rose, lavender, etc that someone gave us but they do not remember where they got it.
  6. 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.
  7. Does anyone know where I can buy sauterne jelly in the Princeton or Freehold area? I know it is available from a few places online. Thanks in advance for any suggestions.
  8. 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!
  9. The nomination voting is open; register, sign in, and vote here. Also as you can see, things should be a little more exciting now that they have seperated some of the states into a new category under "The Great Lakes". Now that Chicago is out of the way...maybe Kansas City will have an opportunity For some reason I can't find the deadline for the nominations
  10. I am trying to find a recipe for homemade soy sauce - if anyone can direct me to one and forward one on to me that would be great.
  11. Pictorial Recipe Stir-fried Mustard Greens (Gai Choy) with Fish Cake (鱼雲抄芥菜) Mustard green is a popular Chinese vegetable readily available in California. It has a slightly bitter taste. It is not suitable to eat raw as salad, but it tastes very good when stir-fried with some meat slices. I like to cook it with fish cake, which is ground fish meat, deep-fried. They make fish cake in the shape of a rectangular slab or a ball or a round disc. You can find them in many Asian markets. Serving Suggestion: 2 - 3 Preparations: Main ingredients (left to right, clockwise): - 1 1/2 lb of Chinese mustard green - Fermented bean curds (use 2 to 3 cubes) - 1/2 to 1 lb fish cake (the one in plastic bag) - Garlic - use 3 to 4 cloves - Ginger - use 1 inch in length - Dried shrimp - use about 2 tblsp Cooking: - 5 tblsp of cooking oil - 1/4 tsp of salt (or to taste) This is the main feature: Chinese mustard green. Wash and cut into 2 to 3 inch in length. This is also the main feature: Fried fish cake. The one shown in the picture is 14 oz, vacuum sealed and shrink-wrapped in a plastic bag. Remove the plastic bag and cut the fish cake into 1/8 inch slices. Prepare the fermented bean curds, use about 2 to 3 small cubes (or more - adjust to your taste). Also, prepare 2 to 3 tblsp of dried shrimp. No need to soak them in water. Just cook as-is. Peel and mince 3-4 cloves of garlic. Grate about 1 inch in length of ginger. Cooking Instructions: Use a wok/pan, set stove to high. Add 2 tblsp of cooking oil. Add the fish cake slices. Try to spread the fish cake slices around evenly on the wok surface so they are browned evenly. Remove the fish cake once they are slightly browned. Add 2-3 tblsp of cooking oil in the wok. Add the dried shrimp and fry for about 30 seconds until fragrant. Add the minced garlic and grated ginger, and 1/4 tsp of salt (or to taste). Add the fermented bean curds. Use the spatula to smash the bean curds and stir well with the garlic/ginger and dried shrimp. Fry for about 30 seconds to a minute. Add the Chinese mustard greens. Stir well. Cook with the lid on for about 3 to 5 minutes until the vegetables turn soft. Stir occassionally. Return the fish cake slices. Stir-fry for another minute or so. Finished. Transfer to the serving plate. Picture of the finished dish.
  12. Sorry to lower the tone, but did anyone catch his TV show last night? Christ is there no end to this mans philanthropy, when he dies they should canonise him at least. Anyway the basis is, Jamie is going to give one of his 'downtrodden, disadvantaged and desolate' trainees the chance to run their own restaurant. So four trainees have to battle it out to see who wins etc etc. Of course the purpose of this venture is not to promote his ever expanding empire and do-gooder image, but to give some poor soul the chance to be happy, successful and a whole person. However a few questions/ points: 1. These 'disadvantaged ' individuals did not seem that bad to me. Ok one had stole a car twice, one had overdone it on the gak, one came from Thailand and the other was an Irish lad ( being Irish seemingly his criteria for disadvantagedness) Hardly the Asbo generation? 2. Prior to his 15 project was it really so hard to become a chef? He kept claiming last night how much he had changed these 'kids' lives by giving them a chance to become a chef! 3. Why did he feel the need to step up the swearing ala Gordon Ramsey? Come on Jamie not really the image you want to portray. Even Ruth Watson was swearing. 4. Who the fuck is Ruth Watson? 5. Why did he feel the need to show his vast fortune of? Driver, mansion, lavish birthday celebrations etc etc? Was it to show the poor people that if they take over this pub they could have all this? 6. Why did the Irish lad's Mum have subtitles when she was speaking English albeit with a bit of an accent? 7 Was it a coincidence that the name of pub was called The Cock? This had to be the most patronising piece of television I have ever seen, well since his last piece of pseudo altruistic nonsense....... Apologies one and all I felt I had to vent my spleen
  13. I was reminded while reading racheld's story in the Daily Gullet that I have not been to the Lower East side to wander through pickle barrels for a very very long time. I'm assuming some places have closed, though I'm also assuming that some places will never ever close their doors, that their existence is as rooted to those streets as a huge rock would be to some other landscapes. And rightly so. What shops are open? Which ones are good? Have any new pickles hit the scene?
  14. So my sis brought me some samples from l'artisan du chocolate, the liquid center sea salt caramel and a box of their pralines.I had a taste of some and I found them very balanced ,clean, maybe little bit on the sweet side ,but I really liked them ,then I tried the red wine jelly one and I thought i wouldnt like it, but I was wrong .It was very good,very balance again , no flavor to overpower the other ,a nice balanced chocolate.Now I never made jellyies , so I was courious to know how to make those nice very armonious jellies to combine with ganahces in pralines.Any recipie or suggestions ? Thank you so much .
  15. I like keeping some freshly homemade pickled vegetables in my fridge, but my repetoire is limited. I'm not into making a whole year's supply in the end of summer heat, but prefer making small batches of this or that as I go. In common parlance, pickle tends to mean pickled cucumbers, dills, gherkins. But many other vegetables and even some fruits can be pickled. Lately I've made Judy Rodgers' pickled red onions and love them for their wonderful aromatic flavor and texture. My old standbys are a quick sweet/sour cucumber pickle (with only a 2 day life) and carrot/daikon pickle. Sometimes I make pickled watermelon rind. So what are some of your favorites to make for your fridge - or has freshly made salsa completely eclipsed pickled vegetables?
  16. I'm planning on trying some champagne jelly, to use on a future assembled desert. I'm thinking on mixing agar-agar with sugar and champagne, simply that. Will that work? On the other hand I wish to achieve a gold sparkling/glittering effect. Does ayone know any edible product/aditive that will create that sort of effect? Something like Christmas glitter...
  17. I made duck confit this past weekend and chilled the fat in an upside down mason jar in order to remove the "jelly" before storing the legs in the fat. Is there any good use for this wonderful looking jelly. I made a brown duck stock from the carcasses. Can I add the jelly to this? Should it be frozen and added to sauces or do I pitch it.
  18. The latest eG Radio foodcast -- an exclusive interview with the editor of the New York Times dining section (Pete Wells) and the editor-in-chief of Saveur magazine (James Oseland) -- is online and available for download now. The announcement, download and subscription links are here. This topic is for discussion of the content of the current eG Radio foodcast. If you need technical support with, for example, downloading or playing the foodcast, please use the Technical Support forum. If you have questions or comments about the eG Radio foodcast effort that are not related to the specific issues dealt with in this program, please submit those to the eGullet Society Member Feedback forum. Thanks!
  19. As the push for the artisanal Xmas prezzie is into the home stretch, I'm looking for a super recipe for Jalapeno Pepper Jelly to snuggle into the gift boxes along with the chutney and mostarda. Does anyone have a knockout recipe? ( I'm totally down with the use of Certo and green food coloring if that's what I need to produce a shimmering green jar of the stuff.) Thanks in advance.
  20. ned

    Pickled eggs

    I am quite fond of pickles and adore eggs, however until two nights ago when I ate one that tasted strongly of red wine vinegar at a fine new NYC restaurant called Stand, I'd never eaten a pickled egg. The eating of it has motivated me to pickle some of my own. What I know so far: the base for the cure is salt, sugar, vinegar the duration is 2 days to 3 weeks I'd love to hear how people pickles theirs and in addition of experiences people have had in eating them in midwest bars or elsewhere.
  21. Pictorial Recipe Baked Soy Sauce Chicken (豉油焗雞) I have made regular soy sauce chicken many times. The traditional recipe is to boil the chicken in soy sauce mixed with rock sugar and spices. Today I want to try something new - how about baking the chicken after marinating it in soy sauce? The procedure is very similar to the "Nam Yu Roast Chicken" I published earlier. The difference? This time I used only dark soy sauce as the marinade. Serving Suggestion: 4 - 5 Preparations: Main ingredients (upper right, clockwise): - 1 whole chicken, about 4 lb - some star anises (see below) - Lee Kum Kee "Chinese Marinade" (see below) - Dark Soy Sauce (see below) Dry rub: - 4 whole star anises - 1 tsp of salt - 1/2 tsp of five spice powder Marinade for chicken: - 4 tblsp of dark soy sauce - 2 tblsp of Lee Kum Kee "Chinese Marinade" - 1/2 tsp of salt Basting mixture: - 2 tsp of dark soy sauce - 3 tsp of honey - 2 tsp of water Optional condiment: - 3 stalks of green onions (finely chopped) - 2 inches of ginger (grated) - 1/2 tsp of salt - 1 tsp of sugar - 3 tblsp of cooking oil Use a food mallet to break up the star anises into small fragments. Place them in a small bowl. Mix them with 1 tsp of salt and 1/2 tsp of five spice powder. Mix this "dry rub" well. Trim off the extra fat from the chicken. Apply the dry rub ingredients inside the chicken cavity thoroughly. Place the chicken in a large mixing bowl. To marinate, add: - 4 tblsp of dark soy sauce - 2 tblsp of Lee Kum Kee "Chinese Marinade" - 1/2 tsp of salt Mix and rub the marinade thoroughly over the chicken. Marinate at room temperature for about 2 hours, 1 hour per side. After an hour, turn the chicken over so the bottom would soak up the marinade liquid. After 2 hours of marination, use a big "S" hook to hang up the chicken. Set a small fan at "low" to dry the chicken. Be sure to place a plate underneath to catch the liquid dripping. Hang the chicken for about an hour or so. Cooking Instructions: Put 2 metal skewers through the chicken. Use some special hooks to hang the chicken underneath a rack in the oven. Fill a small baking pan with water and place it underneath the chick to keep the chicken moist during baking (as well as catching the dripping grease). Bake the chicken at 325F for 1.5 hour. This is how the chicken looks after 1.5 hour in the oven. Take the chicken out of the oven to apply the basting mixture. The basting mixture is made of: - 2 tsp of dark soy sauce - 3 tsp of honey - 2 tsp of water Baste the chicken thoroughly with a brush. Return the chicken to the oven and set the temperature to 425F. Continue to bake for another 20 to 30 minutes to make a crispy, shinny chicken skin. (Optional) Meanwhile, you may make a condiment with: - 3 stalks of green onions (finely chopped) - 2 inches of ginger (grated) - 1/2 tsp of salt - 1 tsp of sugar - 3 tblsp of cooking oil First chop the green onions and grate the ginger and place them in a bowl. Heat up the cooking oil to smoking temperature. Pour the smoking oil onto the green onion and ginger. Finally add the salt and sugar and mix the ingredients well. Finished. Remove the chicken from the oven. Chop up the chicken, Chinese style. Transfer to a serving plate. Serve either with the green onion/ginger mix condiment, or a small dish of dark soy sauce as condiment. The chicken skin is crisp, and the meat remains very moist and tender. Picture of the finished dish.
  22. In a conversation with my hair stylist, pickled sausages came up and I became intrigued. Where does one get good pickled sausages? I thought I saw some at columbus market on renfrew but it turns out those are packed in oil. suggestions?
  23. Is there a difference between dry vs wet mustard other than one is wet the other dry? I'm making a pot of bake beans in the slow cooker overnight. I want to do an irish breakfast for Xmas breakfast. My recipe calls for dry mustard and I'm out. All I have is grey poupon. I'm trying to figure out if it is going to be a huge diffence. Soup
  24. ghost

    Ketchup Recipes?

    I have been in the mood for trying to make my own ketchup. Anyone recommend any recipes? I know there are tons available online, but a recommendation would be a good place to start.
  25. Where can I find mushroom ketchup? My Mother-in -Law made Tourtiere on Christmas Eve and served it with some Mushroom Ketchup that she brought back from Scotland. Amazing stuff, may need a twelve-steep program.
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