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  1. 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?
  2. Hi All- I tried a recipe out of The good cook, James and Jellies over the weekend. It is a bitter orange, lemon and watermelon Jam. Actually its more like a marmalade. The recipe went together easily, but a curious thing happened while I was cooking it. The recipe said to add 3 cups of sugar for each 4 cups of fruit and simmer slowly for 1 hour. I did that but at the end of the hour, the consistency still seemed thin. My first though was to reduce it further. I pulled some out of the pot to taste and continued to reduce. I never did get to a really jelled consistency, however the taste started to change, it lost the fresh watermelon flavor and took on almost a "tea taste" like the sugars in the watermelon had carmelized. It doesnt taste bad but should I have taken another approach? I'm not familiar enough with sure gel to use it if its not called for in a recipe. Any help would be appreciated. Its a beautiful jam, I would just like to maintain the fresh watermelon taste and have it thicker.
  3. And what do you thing goes well with grilled cheese?
  4. Hello, I am curious about what experience others may have using mustard seed oil. In Canada, by law mustard seed oil must be sold with the label "for external use only". I have spoken to members of the East Indian community in Winnipeg (who describe themselves in that way to differentiate themselves from First Canadians who call themselves Indians) and I have been told that they use it with no ill effects. I realize that this oil has been used for a millenia, but in modern times, has use of it been discouraged in any other communities? Thanks! Rick
  5. 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 such an integral part of Indian cuisine. (Or am I mistaken there?) In the French high cuisine tradition, by contrast, you'd be considered a very bad man just for adding salt to your food -- no less condiments. The Western model seems to be: The chef made it perfect for you, now eat it and shut up. The Indian model seems to be: Here's the food, and here are a bunch of flavors you can weave into it; now enhance it however you like. 2) I'm sure I've not experienced Indian condiments at their best, especially since I've been exposed hardly at all to fresh condiments (most everything I try is preserved). What are some of the signature regional condiments of India, how are they used, and are there any I can whip up easily at home?
  6. There seem to be several hundred varieties of soy sauce available out there. I have some basic idea of the differences but does anybody have the capacity to instruct us fully?
  7. ann chang


    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.
  8. Got a mango-black bean salsa today at Whole Foods in Edgewater and it reminded me of our older thread where we were debating the differences between Salsas and Chutneys. Has anyone dug up any further info on if there is any major difference. Take out the black beans and today's salsa was chutney. I swear.
  9. Hi, I was reading Amy's (smallword) blog and I noticed she uses butter and soy sauce as a flavoring in broiled seafood dishes. Is this a common technique in Japan? Amy used it when making scallops. What else could I use this on? I'm really intrigue since so me they seem like two seperate worlds coming together. Most asian cuisines I know of do not use dairy so I wondered if this was something new. Thanks
  10. Over in the Pennsylvania board, I report on a discovery I made at DiBruno's in the Italian Market today: Jamón Iberico is now available in Philadelphia. I'm assuming that this means that you can now find it in a handful of other U.S. cities. I had understood that Federal rules prohibited its import. What has changed, pray tell? At the price being charged for it, it's going to be the rare treat indeed.
  11. Popped into DiBruno's in the Italian Market this afternoon for some window shopping, and in the midst of the cheese grazing and search for the name of that Spanish cheese I served on Christmas Eve, I saw something that looked like a slab of bacon with a sign on top of it: "Jamon Iberico "Finally available in the USA!" After describing how it's made and where it comes from, the sign concluded: "One taste and you'll understand and agree that it's worth "$99.99 a pound" Did DiBruno's have to smuggle this ham into the United States? Is it that difficult to produce? Made in extremely small quantities from a hard-to-raise breed of pig? Where's Ferran Adria when I need him? And would anyone be interested in going into a syndicate to buy a pound?
  12. I saw a few commercials for this show, it finally looks like a really, really promising one. I'm not sure if this is a draw from BBC or if it's Foodnetwork produced, but it looks like Jamie Oliver pulls from his own garden at home and cooks seasonally and simply-- something that's been missing on foodtv for forever, a real cook cooking what looks to be quality food. I for one am at least excited at the fact that it's someone who has a real sense of food coming back to cook instead of wasting time watching home cooks, this may be more directed towards those who have more experience in the kitchen. Plus watching the commercial, you see the produce pulled directly from the ground... maybe a food geek sort of thing. Anyway, the premiere is January 12th
  13. Last fall, on a trip to Italy we bought this Italian condiment. It turned out to be highly addictive and useful in many dishes. It has hot peppers, mushrooms, eggplant, olives and is great on pasta and crusty bread. We have been looking for it ever since. This is what it looks like. (I have come to understand that there are a few companies that make it.) We have searched Manhattan high and low for this item without success.We will be back again on Saturday. If anyone has seen it in Manhattan, please speak up. We would love to hear about it!! Many Thanks, HC edited: I noticed that I misspelled condiment in the subject line, but am unable to correct it. Oh, well.
  14. Patris and I were playing with pates de fruit last week and I brought along a couple of the layered chocolates that I had made. I made a pear pate de fruit layer, and then for the ganache I made a clove in dark chocolate. I also used a layer of the pear pate de fruit with Greweling's dark and stormy, which is white chocolate with ginger and dark rum. I was a little disappointed in the combinations, I didn't think the pear was strong enough to stand up to the dark chocolate that I dipped them in. That got us thinking about what would make good combinations of fruit jellies with flavoured ganaches. Patty came up with some nice combinations - cherry/almond, cherry/vanilla, apple/cinnamon/caramel and orange/cream (a classic creamsicle). The pates de fruit I like best are blackcurrent, raspberry, passion fruit and kalamansi. I'd love to hear peoples ideas of what combinations of jelly with ganache they think would work well, allowing for the chocolate component.
  15. I thought it might be worth noting that the following chefs have made it to the finalist list for the 2008 James Beard Award for Best Chef New York, particularly, the third chef on the list: BEST CHEF: NEW YORK CITY (FIVE BOROUGHS) Michael Anthony Gramercy Tavern Terrance Brennan Picholine David Chang Momofuku Ssäm Bar Wylie Dufresne WD-50 Gabriel Kreuther The Modern Also of note: Jean Georges and the Batali/Bastianich team are the only New York-based restaurateurs nominated for Best Restaurateur. Anthos is the only New York restaurant nominated for Best New Restaurant. Two New York restaurants have been nominated for Outstanding Restaurant: Jean Georges and Gramercy Tavern. Good luck to all the nominees.
  16. I admit that I have a fear of botulism, since I grew up canning things at home. I'm always cautious and would rather toss something than take any chances. But how do I know what's good when I buy it? I ordered some Lebanese green pickled olives online, and when I opened them they were really fizzy. I thought it was from being shaken, but after 20 minutes they are still fizzing. Is this normal? If I opened home-canned peaches and they were doing that I'd throw them away. But I've never had this sort of olive and am not sure what they are supposed to do. If anyone knows, please help. I took a very small bite after smelling them, and I still can't tell for sure.
  17. Host’s Note I decided to split this off from the Regalade topic because it seemed to stand by itself as a topic for discussion. John Well, I do think that La Régalade is still by far one of the hottest bistrots in Paris. Mostly, I think it remains the model for "bistronomiques", and that few offer that food quality at that price, actually applying grands restaurants techniques and care at a great price. I was so excited to discover that good truffles have finally appeared this year, and not looking forward to the 230 eur of the feuilleté belle humeur or the 350 of the Rostang menu. La Régalade sounded like the way to satisfy my longing without having to reinforce my stake in organised crime. Anyway, some pictures and more specific comments here.
  18. We just call these Grandma Jean's pickles because my grandmother was the first person I saw make them - about 10 years ago. I've been making them ever since, but I've discovered that lots of people make these. I've seen these pickles in Taste of Home Magazine, regional cookbooks, etc. They are absolutely cheating, but so good. You start with a big jar of kosher dills that you drain and slice: You put them back in the jar and top with 1 1/2 cups of sugar and 4 T. of vinegar: Nasty looking, huh: But after a week in the fridge, flipping them over every day or so, they will be sweet/briny/garlic-y and lovely. Does anyone else do these or some other kitchen cheat that works so well?
  19. I am having trouble finding a comprehensive list of James Beard award winners past and present, if anyone has a URL that is comprehensive I would greatly appreciate it. At last check the foundations websites list was imcomplete
  20. I'm a weird guy. I think soy sauces are akin to fine wine and should be treated as such. It is such an unappreciated artform because of what is available these days in the US. As a result, I've been exploring the world of high quality, artisan, traditionally made soy sauces to break away from the La Choys of the world. And the world is endless, with soy sauces aged for years in oak barrels, unpasteurized soy sauces, etc. I've only bought a couple of brands so far and open a few. http://www.mitoku.com/products/shoyu/johsen.html Mitoku Brand Johsen Organic Shoyu, and Mitoku Brand Sakurazawa Yuuki unpasteurized Shoyu Johsen shoyu is quite different than most soy sauces I've tried, as it has toasty flavors of chocolate and coffee in it. Something about it reminds me much of a nice dark beer. Sakurazawa is basically the essence of umami. It has an incredibly sweet aroma and flavor and is very subtle on the salt. I have a small bottle of Mitoku's Yaemon Organic Tamari and Eden's select Shoyu that I plan on trying later, but there are so many out there (some that are quite expensive and are made by family owned breweries). What are some soy sauces out there that you would treasure like your favorite bottle of wine?
  21. I've been wondering this for awhile. When I visit pretty much any barbecue joint here in Kansas City I always receive a small pile of pickles with my meal. Does anyone know the origin or the reason for this practice? I always eat them, but they never cease to puzzle me.
  22. Hi everyone, First off, I'm sorry if I'm posting this in the wrong board....I didn't know where to put it, and since the gala occurs in NYC, I figured that was my best bet. I've always been really curious about going to the James Beard Awards Gala, simply because the menu of offered dishes always look quite incredible. However, as I've never been, I have no idea if its actually worth the hefty price tag (even as a student the price is still $200!). Is the food nearly as good as it would be in the actual restaurants, or is it dumbed down/simplified so that it can be mass produced and served to 1000s of people without getting cold? If anyone has been to the banquet in the past, I would greatly appreciate his/her input. Many thanks! My best, Charlie
  23. Does anyone know where I can buy jellyfish to cook with at home? Somewhere in Chinatown, I assume, but I haven't come across it yet.
  24. I know you do not need to refrigerate the full bone but I have a quarter pound of slices and it feels weird to leave it out. Is it ok to keep it in the fridge? Thanks.
  25. I love good jampong (korean-chinese seafood noodle soup). I'm looking to make them at home and my attempts at replicating a great rich broth have failed. Would appreciate if someone would post a good recipe. Soup
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