Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
230 posts in this topic
By eG Forums Host
eGullet Recipe Cook-Off Index
Thanks to chrisamirault, every now and then since December 2004, a good number of us have been getting together over at the eGullet Recipe Cook-Off.
The Cook-Off is intended to be a forum at which we all can cook the same dish and share our experiences in a non-competitive, collaborative manner, making a dish:
that you've always wanted to make at home (and may enjoy out) but rarely have made, or haven't made successfully; for which special but locatable ingredients may be used, but for which expensive special equipment is not required; that includes techniques, ingredient combinations, or other elements that intrigue you; from a different cuisine than that of the previous Cook-Off dish; that demands some time and effort, but that rewards that effort for even those first approaching it; and that motivates you to try it out, ask questions, serve it to friends, and share photos and stories. As we cook and compare, some of us post our recipes on RecipeGullet, the eGullet Society's wonderful database of cooking ideas, instructions, and insight.
Finally, thanks to the internet, remember that you're never too late for an eGullet Cook-Off. While all have a specific starting time, none have an end time, and there are many of us eager to see what you will do with the cook-off recipes. So don't hesitate to contribute if you're finding this thread weeks or months after its start: by posting your own ideas, questions, or results, you can bump activity back up on this thread in no time!
We've created this index so all cook-offs are easy to find and join in. We'll keep it updated.
Here is the list:
Cook-Off 1: Cassoulet Cook-Off 2: Char Siu Bao Cook-Off 3: Gumbo Cook-Off 4: Lamb Curry Cook-Off 5: Fried Chicken Cook-Off 6: Pad Thai Cook-Off 7: Moussaka Cook-Off 8: Pizza Cook-Off 9: Mole Poblano Cook-Off 10: Meatloaf and Burgers Cook-Off 11: Ice Cream, Gelato, Sorbet, and Sherbet Cook-Off 12: Composed Salads Cook-Off 13: Fresh and Stuffed Pasta, including Gnocchi Cook-Off 14: Bibimbap Cook-Off 15: Chili Cook-Off 16: Potato Pancakes Cook-Off 17: Sausages Cook-Off 18: Asian Noodle Soups Cook-Off 19: Eggs, Beaten, With Stuff In Them Cook-Off 20: Chowdah/Chowder Cook-Off 21: Risotto Cook-Off 22: Tempura Cook-Off 23: Crêpes Cook-Off 24: Kebabs, Satays, & Skewers Cook-Off 25: Tamales Cook-Off 26: Soup Dumplings (Xiao Long Bao) Cook-Off 27: Daube Cook-Off 28: Mafé (Peanut Stew) Cook-Off 29: Posole/Pozole Cook-Off 30: Felafel/Falafel Cook-Off 31: Paella Cook-Off 32: Pickles Cook-Off 33: Cold Noodle Dishes Cook-Off 34: Ceviche Cook-Off 35: Pot-au-feu/Simmered Meat'n'Veg Cook-Off 36: Stuffed Cabbage Rolls Cook-Off 37: Croquettes Cook-Off 38: Feijoada Cook-Off 39: Tacos Cook-Off 40: Cold Soups Cook-Off 41: Jerk Cook-Off 42: Ratatouille Cook-Off 43: Braised Brisket Cook-Off 44: Ossobuco Cook-Off 45: Fries / Frites / Chips Cook-off 46: Enchiladas Cook-off 47: Asian Tofu Dishes Cook-off 48: Grilled Pizza Cook-off 49: Slaws Cook-Off 50: Lamb Stew Cook-Off 51: Chicken and Dumplings Cook-Off 52: Lasagna Cook-Off 53: Grilled Chicken Cook-Off 54: Gratins Cook-Off 55: Shrimp & Grits Cook-Off 56: Savory-Filled Pastry Cook-Off 57: Bolognese sauce Cook-Off 58: Hash Cook-Off 59: Cured, Brined, Smoked and Salted Fish Cook-Off 60: Banh Mi Cook-Off 61: Gels, Jell-O and Aspic Cook-Off 62: Squid, Calamari and Octopus Cook-Off 63: Summer Squash Cook-Off 64: Confit Cook-Off 65: Pork Belly Cook-Off 66: Rhubarb Cook-Off 67: Apples Cook-Off 68: Citrus Fruits Cook-Off 69: Beer Cook-Off 70: Shellfish Grilled Over an Open Flame Cook-Off 71: Winter Squash Cook-Off 72: Ramen
Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016). We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup.
Does anyone know where to buy it in Ontario? Any grocery stores carry it? Specialty stores? Toronto? What about in the Cambridge/Kitchener/Waterloo area?
Salsa Para Enchiladas
3 ancho chiles
2 New Mexico chiles
2 chipotle chiles
1 clove garlic, sliced
2 TB flour
2 TB vegetable oil
1 tsp vinegar
¾ tsp salt
¼ tsp dried oregano
2 cups broth, stock, or (filtered) chili soaking liquid
Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
In this topic on sweet potato salad, Jaymes said (about mayonnaise):
I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter.
Am I missing something? Do people really like Duke's? Are there other brands worth trying?
Before we launched our project, I followed Melissa's remodel thread (congrats Melissa) and links to other kitchen remodel threads and I am continually awed by the inspiration and recommendations offered by the eGullet community during those projects. I want to get a piece of that action during our remodel.
Demolition began on June 20, with an estimated 6-month project duration. The impetus for our remodel was the addition of a master bedroom and bath to transform our tiny 2 BR 1 BA into a modest 3BR 2BA. In addition, we are transforming and expanding the back of the house to create a "great" room that will combine a new kitchen, dining and family room.
I will post plans and initial pictures in a subsequent post to give everyone a sense of the scope of our project. But first...
Yesterday, we met (again) with our kitchen designers and appliance people to hammer out our appliance wants, needs, and desires. Here is where we netted out:
Range – Wolf 48” R486C (6 burner, grill), w/ Island trim (is trim necessary?)
Hood – Independent 27” x 54” Incline INHL54SS (w/ heat lamps)
Blower – Independent CFMR1400 (external)
Dishwasher – Miele Platinum edition G2150SCSS
Microwave – GE Monogram 1.0 CF Stainless ZEM200SF
Refrigerator – GE Monogram 42” built-in Stainless w/dispenser – ZISS420DRSS
Beverage Center – GE Monogram 24” Stainless ZDBC240NBS (we're not willing to pay $600 more for privacy glass feature!)
Sink – Franke 30”x18”x9” Stainless under mount
Anyway... we would love to get some reaction to our selections before they hit the SOLD key on the cash register! Thanks! -Lyle
PS: I know the Wolf is wimpy at 16,000 BTU per burner, but are there other reasons I should reconsider?
Recently Browsing 0 members
No registered users viewing this page.