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  1. Rhubarb Jam 5kg Rhubarb 6kg Preserving sugar (high in pectin) 75g Fresh ginger, coarsely chopped 10 Lemons 780g Water * Cut the Rhubarb and place in to a bowl big enough to include the sugar. * Cover with the sugar and allow to stand overnight. * Place into a suitable sized thick bottomed pan & add the water. * Squeeze the lemons and add the juice to the pan. * Reserve the pips & place into a muslin bag along with the chopped up ginger. * Bring to the boil quickly and skim, continue to boil until 110°C (or Jam). * Place in sterilised jars and steam for 25 mi
  2. Here are the winners for this year. Any thoughts? Cookbook of the Year Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press) American Cooking Pig: King of the Southern Table by James Villas (John Wiley & Sons) Baking and Dessert Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang) Beverage Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr (Ten Speed Press) Cooking from a Professional Point of View Noma: Time and Place in Nordic Cuisine by René Redze
  3. 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 pickl
  4. Does anyone have a tried and true recipe for peach freezer jam? I've made 2 batches and them don't seem to set very thickly.
  5. Hi, I am making Southwest Grilled Shrimp for Memorial Day tomorrow and I was wondering if anyone had suggestions for a good dipping sauce to pair with it? The shrimp uses a McCormick Perfect Pinch Southwest Spice, Garlic, Olive Oil, Red Wine Vinegar, Brown Sugar ect. It is a slightly spicy grilled shrimp that is great! I was thinking maybe a Russian Dressing Dipping sauce would be good, but I have never made that before. I would love any suggestions.
  6. Sorta Secret Aardvark Sauce (Habenero Hot Sauce) I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce. Sorta Secret Aardvark Sauce 1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice 1 – 14.5 oz can of rice wine vinegar 1-1/2 cups of peeled and grated carrots (packed into the measuring cup) 1 cup of finely diced white onion 1/4 cup of yellow mustard 1/3 cup of sugar 2 teaspoons of Morton’s Kosher Salt 1 teaspoon of black pepper 13 small Habaneros – seeded and membranes removed. (This was 2 o
  7. Doofus' Mayonnaise, or, The Mayo of The Lazy OK, you've got to have a blender, an immersion stick, a hand mixer or a food processor... I haven't made this since Kiddle killed our blender during the Velveeta Fudge Incident. Without electrical assistance, this would take a VERY long time. I tried it once, it took me almost half an hour to get to the mayonnaise stage. THAT doesn't sound QUICK, does it? Now there are folks who will fill your head with esoteric information about temperatures, exactitude of yolk size, using or not the whites, HOW dire a mistake it is if even a smidgen of whites are
  8. Homemade sugar-free ketchup Easy Sugar-Free Spicy Ketchup The following is an original recipe for a very easy homemade spicy (or not) ketchup that also is a nice gift from your kitchen. Andie's Sugarless Spicy Ketchup Yield, 10 - 1/2 pint jars. 4 quarts tomatoes, peeles, cooked and strained (may be canned tomatoes) 1 Jalapeño (or other hot) pepper, seeded and chopped (optional, omit if you do not want it spicy) 3 cups apple cider vinegar 2 1/2 cups Splenda 1 Tablespoon Celery seed, ground 1 Tablespoon Allspice, ground 2 Tablespoons Cinnamon, ground 1 Tablespoon Star anise, ground 2 Tablespoon
  9. Sufganiyot (Jelly Doughnuts) A favorite for Chanukah. Golden brown yeast doughnuts filled with your choice of jam or jelly and rolled in sugar. 2-1/4 c flour 1/4 c sugar 2 packets quick-rise, instant yeast 1/4 tsp kosher salt 1/4 tsp cinnamon 1/4 tsp allspice 1 large egg 1 large egg yolk 2 T canola oil 1 c tepid water 1 large egg white -- *for Technique #2 oil -- for frying jam or jelly -- for filling icing sugar or granulated sugar -- for rolling For step-by-step instructions with photos, click here. Keywords: Dessert, Kosher, Jewish, Deep Fryer ( RG1879 )
  10. Jelly Roll Sponge II 200 g eggs 85 g caster (superfine) sugar 90 g cake flour 55 g oil sift flour twice whisk eggs and sugar together until ribbon stage gently fold in the flour, followed by the oil pour into 10 x 14 inch swiss roll pan bake at 200C (400F) for about 8-10 minutes. Do not overbake. unmold onto a wire rack. once cool, spread with desired filling and roll up. Keywords: Dessert, Cake ( RG1811 )
  11. Persian Pickled Grapes I have no idea where I got the original recipe from, but I have fiddled with the amount of sweetness and the additional flavourings over time. These are great with cold meats, cheese platters etc, and are so easy they hardly constitute a "recipe". 1 bottle good wine vinegar (750 ml)- white or red is fine, but I might try pomegranate next time. 1/4 cup Golden Syrup; sugar works OK but does not give the slightly caramelly flavour. Honey might be good. 2 teaspoons salt. a bunch of grapes. a stick of cinnamon if you are so inclined. Boil the vinegar, syrup, and salt together
  12. Guest

    Honey Mustard Sauce

    Honey Mustard Sauce Just like Houlahan's Sauce 4 T Hot Mustard, Mr. Mustard 6 T Mayo 4 T honey 4 T chives Mix well, refrigerate at least 2 hours, serve. Keywords: Easy, Sauce ( RG1315 )
  13. Miso-mayo sauce for nama harumaki/goi cuon (spring rolls) This miso-mayonnaise sauce is served with goi cuon/nama harumaki (spring rolls). 2 tsp rice wine vinegar 2 T red miso paste 2 tsp sesame oil 1/2 tsp chili flakes 1/2 lemon, juiced 1/2 c mayonnaise Whisk in a bowl until all ingredients are blended. Taste and adjust seasoning. Chill and serve with spring rolls. Keywords: Easy, Dip, Japanese ( RG1152 )
  14. Vietnamese Pickled Vegetable Salad If you've ever been to a Vietnamese restaurant, you'll recognize this salad as the garnish on almost every plate of food served. It is also an ingredient in fresh Vietnamese Summer Rolls. Adapted from a recipe in Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid. 1 Carrot 1 Daikon radish, a piece about the same size as the carrot Kosher Salt 1 Red Bell Pepper 1/4 c Rice Vinegar Water 1 T Sugar Peel the carrot and daikon. Cut into julienne strips or batons. Or, use a garnish tool to make crinkle cuts. P
  15. Broccoli Salad with Tomato-Onion Mayonnaise Serves 12 as Salad. This is one of my favorite salad recipes, which is saying a lot since I usually don't like broccoli at all. Very unusual and good on a buffet of other salads. Rated intermediate for the length of time required, not the skills. 2 lb broccoli heads, trimmed and cut into florets Mayonnaise: 2 medium onions, chopped 2 cloves garlic, minced 4 T butter 2 T oil 4 tomatoes, peeled, seeded and chopped OR 1 cans tomatoes, petite cut, drained 2 tsp sugar 3 T basil chiffonade 3 T oregano leaves 1 c mayonnaise Garnish (optiona
  16. Tataki Kyuuri no Shouga-zuke ( Cucumber pickles with Ginger) Serves 4 as Side. These are a simple cucumber pickle that only need a couple minutes to marinate. Tataki is from the verb to hit or strike and they are called this because the cucumbers (kyuuri) are slightly smashed before marinating in the ginger (shouga) dressing. Try to use Japanese cucumbers if possible, if they are not available then use seedless ones. 3 Japanese cucmbers 1 T grated ginger 1/2 T rice vinegar 3 T soy sauce large pinch of sugar 1. Cut the cucumbers lengthwise into quarters, then cut them in 2 to 3 inch leng
  17. Brooksie's Dill Pickles Brooksie's Dill Pickles Brine 1 Quart White Vinegar 3 Quart DISTILLED Water 1 scant cup salt Cucumbers Fresh Dill Tabasco Peppers Garlic Many times the dill will be ready in your garden before the cucumbers. In that case you may preserve the dill by breaking into 2 inch pieces and putting into large jar and pouring mixed brine solution on it until covered. Keep this jar in a dark place and when the cucumbers are ready use the dill AND the brine, but remove the dill from the brine before boiling. There you go simple and easy. You will notice that the cucumbers are never
  18. Banana Jam This recipe is adapted from Catherine Plagemann's book Fine Preserving. She says it is of Indian origin. Other appropriate spices (cardamom, cinnamon, etc.) can be added. Plagemann says 8 bananas will yield 7 8-oz glasses, but I've always ended up with less. 8 ripe, mashed bananas 3 medium lemons 3 c sugar 3 c water 1 inch square piece of ginger, peeled cloves to taste (3 is a good number) 1. Make a simple syrup by boiling sugar and water for ten minutes in a 4 quart saucepan, or larger pan. 2. Zest the lemons and juice them while the syrup is boiling. 3. Mix lemon zest, ju
  19. Using Frozen Yolks to Make Mayonnaise The emulsifying power in a single egg yolk in its raw state is substantial. But it can be further enhanced by freezing the yolk first. A cup of mayonnaise can be made easily with as little as 1/4 of a frozen yolk, though it will be on the thin side; this is not because you use less yolk, but because, regardless of the amount of yolk used, the quantities of water (or water-based liquid, such as lemon juice or vinegar) and oil do not change. The repercussions from this are quite interesting, but perhaps better left for another thread, so I'll just put the b
  20. Young ginger shoots pickled in sweet vinegar A pickle made around May-June, before rhizomes have fattened up, and served with sushi. Traditional method 5 T rice vinegar 2 T sugar 1/3 tsp coarse natural salt My method 5 T umesu (plum vinegar) 2 T mirin (sweet rice wine) to taste - umesu varies in salt levels In June, the young ginger shoots come onto the market. The immature rhizomes are sold together with about 1 foot of green shoot. These shoots are trimmed to say 6", and the rhizomes divided so that there is one knob of root for each green shoot. Peel rhizomes if necessary, or simp
  21. Lisa’s Mustard Cheese Crackers cream butter and cheese in processor til almost smooth. add remaining ingredients and pulse til just combined. divide dough between 2 sheets waxed paper and roll each into 8 inch logs. freeze, wrapped in wax paper and then foil til firm (1 1/2 – 2 hrs) preheat oven to 350* cut logs into 1/4 in slices and put on buttered baking sheet 1 in apart. bake til edges are golden brown, about 15 mins. 1/2 c butter (1 stick) 1/2 lb grated swiss or emmenthaler or gruyere 1 c ap flour 3 T dijon mustard or i sometimes use wild thymes peccorino peppercorn mustard and om
  22. I'm making bamee noodles with barbecued pork tonight for dinner, and it called for pickled Chinese cabbage. I found pickled everything - except cabbage - at the market this afternoon. I bought kimchee - would this be a good substitute? Or even what the recipe was calling for? I also have fresh Chinese cabbage - if the kimchee isn't ideal, can I make my own pickled cabbage in a few hours? If so, how would I go about doing it?
  23. So, I've been making quick-pickled red onions for immediate use, sliced into strips and marinated in a vinegar brine just until they change color. Can I keep these for longer than a couple of days? Is there another, similar red onion pickle recipe that lasts a little longer? It'd be nice to have a jar of crunchy, tart, pungent onions to put on sandwiches or what-have-you.
  24. 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, quant
  25. 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!
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