Jump to content

Search the Community

Showing results for tags 'Condiments'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. OK. Here's a recipe I've been noodling around with for pickled onions... it's pretty much the same recipe that you'd use for bread & butter pickles, but without the cucumbers and other stuff ... just onions. I've found that frozen pearl onions work just fine for this recipe, so you can make them pretty much any time of the year. You can use fresh pearl onions, but they require peeling, and the ones I find in the produce aisle tend to be a little too large for my liking, since the syrup doesn't seem to permeate them as well. When I make them, I put them in jars, and can them up. They make pretty good gifts, too, since the syrup ends up a yummy looking golden color. A friend told me they're excellent snack food, but I serve them just like I'd serve a relish or a chutney. 1/4 c. salt 2 c light brown sugar 1/2 t tumeric * 1/4 t cloves * 1 T mustard seed * 1 t celery seed * 1 or 2 hot chili peppers (optional) 2 c white vinegar 2 lbs. fresh pearl onions, peeled, or 4 packages frozen Combine everything in a pot except the onions and slowly bring to a boil. Simmer for 5 minutes. Strain out the spices, and return the syrup to the pot. (You can leave the spices in for more zing as they age, but I strain them out because they make eating kind of clumsy later on.) Add in the onions, and return the mixture back to just below the boiling point. Spoon into sterilized mason jars, and add a clove or two (and a hot pepper or two, if you want), and leave a 1/4" headspace... process the jars in boiling water for 15 minutes if you want them to keep more than a week or two. If you decide to serve them up fresh, best to let them steep, covered, in the liquid for at least day or so in the fridge (I'm guessing). * note: you can replace all of these items with a prepared pickling spice mixture if you want. Penzey's makes a really good one that I've used with good success. Also, if you want to use fresh pearl onions, just trim off the root end, and cut a shallow x where the root was, and dunk them in boiling water for a a minute or two -- the papery skins will slip right off. I've also tried making this recipe with cider vinegar, but it added an off flavor that I didn't care for.
  2. Just came across this chocolate cake and was wondering if anyone has tried it or heard of it. Something tells me it might work well, but I want to know what your opinions are before I experiment. Thanks!
  3. dvs

    Mustard Greens

    Our mustard greens are ready for dinner tonight! any one have a good recipe? i'm serving w/ pork chop milanese... if that helps! tia!
  4. 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"?
  5. A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good. has anyone made their own condiments before? care to share experiences?
  6. I mashed 10 cups of whole blackberries with two cups of sugar and added three packages of certo. I didn't cook this as I plan to freeze it. After refrigeration I checked the viscosity and it did not thicken any more. It's fine for toast and pancakes but it would be nicer to have a thicker jam without adding extra sugar and certo. Any suggestions from the experts?
  7. The fruit has been excellent this year and I find my shelves overflowing with jams and preserves. I have enough for the gifts that I usually give, so I'm trying to come up with other ways to use up my supply. I've got mango/lime, pineapple/ginger, cherry, mayhaw, pear/ginger, and peach. I don't use added pectin, so everything is of fairly soft consistency. So far I've come up with the following ideas: 1. Fill a cake or sandwich cookies 2. Mix into a plain ice cream base (will this work?) 3. Eat biscuits and jam for breakfast every morning for the rest of my life (not a bad notion) Any suggestions would be appreciated. It's only July and I have always had a strange compulsion to put food in jars all summer long. Please help! Thanks, Linda
  8. With most spices I only keep the whole spice on hand: coriander, fennel, cumin, etc. But looking at my spice rack I see that I have both Colman's powdered mustard and mustard seeds. I never really gave it any thought, I just have both and use them when a recipe calls for one or the other. But is it necessary, or even desirable, to keep powdered mustard? Does it lose its potency faster than the whole seed (as with other spices)? Is it hard to grind because of the tiny, smooth spheres? Do you have both?
  9. I have been hearing about using copper vessels for making jam and jelly. Is there an advantage over conventional stainless pans? I live very close to Santa Clara del Cobre, where what seems like the entire population is engaged in either making or selling all kinds of copper products, from small decorative pieces to huge kettles for making carnitas and everything in between . So I could easily convert from my traditional cookware--stainless--to copper if there's a real advantage. Thanks for your advice/ideas.
  10. I love hot sauces...Im always curious as to what are the great ones since there are so many to choose from... Right now I have... Cholula's (w a wooden top) Tabasaco Habanero Tabasco Chipotle Heaven on SevenHeavenly Blend Emeril's Red Pepper Sauce Frank's Red Hot I like it hot but not way way way too hot you cant taste anything...what are your suggestions! Ive always wanted to try Dave's line and that call me sally stuff...what do you guys recommend that I run out and get NOW
  11. chowchow23

    Pickles

    hey everybody! i'm new here and i'm in love with pickles. i go through a jar a day and i was wondering if you guys know a simple recipe for pickling cucumbers? i'd like one without the need of dill, lime and peppers. thanks you guys
  12. In my long years of life, never before have I had or made a curried soup. I found a recipe which appealed to me in a free vegetarian magazine distributed by our local bulk and health food store: Alive . I bring it home to read every time I go in there, although mostly to see what recipes might appeal to me...and most don't I have to admit. It's not that I don't like vegetarian food, which I do, but this is just a tad 'too' healthy for me usually. But this recipe was for a "Spicy Thai Yam and Lentil Soup" and I made it for lunch today. I have to admit that I did add shredded pork leftover from the last Puerco Pibil. If the recipe is traditionally Thai I have no idea, but adding pork from the Yucatan region certainly did not add to its authenticity. It was a huge success and now I am definitely in the market for curried soup recipes. All regional cuisines are welcome. Just found the recipe online: http://www.alive.com/recipes/view/1563/spicy_thai_yam_and_lentil_soup
  13. So excited that our Seattle Seahawks are in the Super Bowl this year! What are people making? Any Seahawk fans planning a Seattle-inspired menu? One that doesn't involve any last minute cooking? I'm making sourdough bread and bacon/onion jam to go with someone's beef tenderloin. To bring in some Seattle touches, we'll have smoked salmon, a Northwest berry cobbler. And as a nod to Seahawk colors: blue corn chips and guacamole. There'll be IPAs of course (Seattle's a very hopped up city)but I'm also trying to come up with a clever cocktail - or hawktail (I've thought of making blue rock candy to use as a sugar rim on a sage margarita).
  14. I am canning pickles today and would like to do some with asian flavors. I have in mind to add a few drops of sesame oil for flavor to one of my brines. Is this O.K. or will the oil throw off the preserving factor?
  15. Next week I will be volunteering at the James Beard house as a student chef. I figured that this will be a good opportunity to get in a little practice and learn some new techniques. I was told that the typical work will be prep and maybe some plating. My main concern is that I studied baking and pastry in culinary school. I was not taught knife skills, meat fab, etc... that I might have to do. The volunteer coordinator at the James Beard Foundation assured me that I will be able to be of use. Given that i am paying approx $35 round trip train ticket from New Haven, CT to volunteer, I want to make sure that i will be of service. What do you think? Thanks, Dan
  16. Last night's balmy skies graced our cocktail hour in the garden of the James Beard House. Apparently there are a lot of Bordeaux Wine Lovers a bout since this sold out event was subscribed by a diverse age group. The only 'difficult' part of the evening was making one's way past the swarm of staff from The Highlawn Pavilion & Manor who were hard at work in the petite kitchen to make each plate picture perfect. The appetizerrs [Frogs Legs w. black garlic, Spoons of Lobster w. mango, shots of spring pea soup w. jamon froth, wagu beef w. leeks and FG torchon] lept off the plates. Perhaps it was the Perrier-Jouet that helped them slide down? As Chef Mitchell Altholz slaved away in the kitchen ad the Knowles dynasty kept a laid back but watchful eye, the rest of us enjoyed this multi-course meal that began w. a plate of assorted crudo and ended with desserts typical of Bordeaux. An oil poached halibut, pheasant w foie gras & truffle & beef w. Bordeaux & blue cheese filled the gap between first and last courses. Michael Giulini of Deutsch & Sons supplied some excellent wines from Chateau Bonnet Rose to Ch Coucheroy Blanc to a Margaux, and a St Emilion. Surely the spirit of James Beard was hovering overhead on this wonderful evening...and me, I was the luckiest, as I got to enjoy all of it!
  17. On a recent visit to North Carolina I had a great cocktail called a "Hot Date." It was made with jujube preserves (Chinese red dates?) and I've been looking for them ever since--and on line--to no avail. Can someone help with a NYC or mail order source?
  18. I live in the Baltimore/DC area which means that I have access to some great Peruvian chicken places. Whenever I get the chicken I am usually served a green and yellow sauce. I know how to make the green one (easy enough), but it is the yellow one that I am more concerned about. I searched high and low (even on chowhound, google, etc.) and didn't even find anything remotely close. I know it has mayo in it, maybe mustard, and maybe aji amarillo sauce. I found a bunch of recipes for something similar that involves feta cheese but I don't think that is even in the sauce. I recently started going to this new place in College Park, MD called Sardi's Pollo a la Brasa. This place is different from all the rest, because it serves an additional white sauce on the side. Wish I knew what that was too, but the yellow sauce is more important. Figured I'd post this on this board instead of the South American one because this one gets the most action (:
  19. The Maille produced in France is reportedly a far superior product to the one produced in Canada, and I'm having a hard time finding it. Kalustyan's lists Maille Dijon Originale "product of France," but upon arrival it turned out to be the same Canadian product that I can buy in my grocery.
  20. 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
  21. 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).
  22. Can anybody recommend any good books for chutney/relish making? Preferably something that's available in the UK - but open to looking elsewhere. Many Thanks Darryl.
  23. 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.
  24. Hello all, my first post. I have been picking up loads of tips from the forums over the past couple of months, it’s a great site. I was wondering if anyone had any thoughts on why chutneys are made in the way that they are, ie chop, add sugar, add vinegar… heat, stir lots and wait ages?? We have recently done a big batch of this one (about 15 times the recipe) http://redskitchendiaries.wordpress.com/2010/12/04/weekend-project-ale-chutney/ We have been thinking about how we might cut down on time and energy costs by taking a different route, and of course getting a quality product at the end. My understanding of preserving in this way is that you need to: 1. Stop enzyme/bacterial activity, this is done quite quickly with heat 2. Get to a pH of 4.5 or below 3. Introduce enough sugar so that the amount of available water for pathogens is decreased to an acceptable level, (which I think is a fair interpretation of water activity) Does anyone know why you need to stand over a stove for hours to reduce the liquid, why can’t you cook the veg to the point you want it, then separate the liquid, reduce to a good consistency and pot as normal? Any views would be greatly appreciated Rich
  25. There is a big Sriracha thread already, but I'd like to ask about a more specific application. For me, I think the best recommendation from that thread is sriracha on scrambled eggs. From that, I find that like to dot my eggs with sriracha, so it occurred to me that a spherified caviar form could be cool way to add a visual element to the introduction of novices to the practice. I read all the spherification threads with interest, but really have never had the desire to experiment with all the forms. But this application, I feel, is one I really want to do. So, for those so versed, what is the proper path to Sriracha Caviar?
×
×
  • Create New...