• 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.

Lior

eG Food Blog: Lior (2011)

198 posts in this topic

He got advice from someone who knows better and had to woo her,by giving her dates,pita and all sorts of delicious foods. Now they are good friends and she allows him to milk her.

pregnant camel.jpg

This is great. Positive reinforcement works for all species!

Share this post


Link to post
Share on other sites

Wow what a great start to the blog! Can't get any fresher than milk right from the camel!


If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

Share this post


Link to post
Share on other sites

Very interesting!


Cheese - milk's leap toward immortality. Clifton Fadiman

Share this post


Link to post
Share on other sites

Are the camels strictly for milk? Do they ride, race, or wrestle them? Or eat them when they're too old?

Share this post


Link to post
Share on other sites

Fantastic to have you blogging again and off to a great start!

Share this post


Link to post
Share on other sites

These camels are just for milk and for selling the males babies. Perhaps they use them for rides. Milk is am important ingredient in their lives, and fresh. ALthough they did mention that the leave the milk out often times to sour it.

Share this post


Link to post
Share on other sites

Saturday afternoon was spent cooking some basics. My older children return Saturday evening to their homes, as the week here begins on Sunday. I cook for Saturday lunch (lunch here is the main meal), to eat with them, as well as for them to take home for the week, as they are overly busy at their careers or studies. The standard here, as all over Israel is chicken. Often it is chicken schniztel, which I rarely make!

chicken for shabbat.jpg

Spicy cherry chicken

cherry spicy chicken.jpg

Honey mustard paprika chicken

honey mustard paprika chicken.jpg

Chili chicken

chili chicken.jpg

SO everyone gets a bit of this and a bit of that.

Share this post


Link to post
Share on other sites

I didn't take a picture after it was roasted, but it looked much better!! We had a stir fry of vegetables with this, and spiced/herbed rice cooked in chicken soup broth.

Share this post


Link to post
Share on other sites

Would you please share details on the chicken? The cherry one in particular!

Share this post


Link to post
Share on other sites

Very basic! I use tart cherry preserves. I like a certain Romanian brand. I spread it on the chicken. No oil or anything, just the chicken and the preserves. Then you sprinkle on spices. I used my dried hot peppers that I ground in my thermomix. I am sure you can do this in a processor. Also sprinkle some paprika,sumac or anything you like. I put into a very hot oven-220C for 15 mins and then lower to 200 and then 180. One hour total or until it looks just right. Either serve immediately-always the best option! Or allow to cool uncovered and then cover and place into a good container. Very basic and simple and quick. :smile:

Share this post


Link to post
Share on other sites

Have had a very hectic day. You know, doing a million things in the span of a day, and tring to enjoy them as well... One of the things was making chocolate.

An old photo of my chocolate kitchen, for those who have not been on the pastry forum

I think these are the messiest ones ever!!!

messy kitchen2.jpg

messy kitchen3.jpg

Share this post


Link to post
Share on other sites

I have been working on chocolates for the holiday season. Mostly Chanukah, but also quite a lot of christmas ones as I am sending friends abroad some chocolates, and there are friends here that celebrate christmas as well, from all sorts of sectors...

This is the chocolate I used first: Dark 70% from Valrhona and milk from Callebaut:

chocolate.jpg

up close:

chocolate1.jpg

melting dark chocolate in a small tempering machine

dark choc.jpg

melting milk in another small tempering machine

tempering milk choc.jpg

Share this post


Link to post
Share on other sites

These are my two tempering machines. I also use two melters when necessary.

machines.jpg

After the chocolate has been melted to the correct temperature, I add in "seed", which is just solid chocolate. This is part of the crytalization process required for preparing chocolate. Once the temperature of the chocolate reaches working temperature (after being agitated and "seeded"), it cools down to the temperature required. At this point I remove the left over "seed".

Almost ready!

almost tempered milk choc.jpg

Remove left over "seed"

take out seed.jpg

I por the chocolate into a piping bag and am ready to make shapes.

piping milk choc.jpg


Edited by Lior (log)

Share this post


Link to post
Share on other sites

While the chocolate is getting tempered, I need to buff up the molds I use. I do this by using a hair dryer, which warms up the molds, melts any chocolate left on them and warms up any residual cocoa butter, This is good to do as it cleans out any dust, any the cocoa butter gets buffed and this makes for shiny chocolate pieces! I use cotton to buff.

Chanukah molds

hanukah pvc molds1.jpg

Christmas molds

xmas pvc molds.jpg

warm molds!

cleaning pvc molds.jpg

cleaning and buffing

cleaning molds1.jpg

Share this post


Link to post
Share on other sites

It can be fun to add a few sparkly elements for holidays so I do a few that are sparkly. I use gold powder (edible of course), silver powder and pink powder.

gold powder.jpg

preparing the molds

gold in mold.jpg

more

gold in mold1.jpg

gold in mold2.jpg

no gold

sevivon.jpg

Share this post


Link to post
Share on other sites

Now, I need to pipe the melted and tempered chocolate into the molds

molds filled.jpg

sevivon filled.jpg

Next, I put them aside to crystalize (harden)

molds crystallizing.2jpg.jpg

When I look at the bottom of the molds, I can tell if the chocolate has shrunk back and detracted itself from the mold. This is a sign that it is ready to be taken out of the mold

milk chocolate xmas and chanukah.jpg

Share this post


Link to post
Share on other sites

I still have to show you the dark chocolate and even the white chocolate. This will be later on as the battery of my camera is charging!! I also made hedgehogs, which are filled with a hazelnut milk and dark chocolate ganache. Pictures will soon follow!

Share this post


Link to post
Share on other sites

This is exciting! I love your chocolate kitchen.

Share this post


Link to post
Share on other sites

Amazing ... from a Bedouin village to your chocolate kitchen...and you're just starting your blog!


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

Oh my gosh! blush! Thank you all so much! Life is weird, isn't it. I am also a high school teacher by the way, and I am preparing a powerpoint presentation on "The Road Not Taken" by Robert Frost. I nearly uploaded the pictures here-lol!! :laugh:

SO back to delightful hedgehogs.

Share this post


Link to post
Share on other sites

I like my hedgehogs a lot. I like them to look textured so I have this cool method. Chocolatiers out there-be quiet, I know it is not special for you!!! I dip my finger into dark chocolate and shmear it well inside the hollow shape. I do this for each hedgehog. Then with the tip of a number zero paintbrush, I do the nose and eyes. This crystalizes and then I do a coating of milk chocolate. To make the "shell" I fill the shmeared hedges with milk chocolate, bang and shake to remove airbubbles, just like when making plaster of paris molds with the kids, and then empty out the chocolate. I will have to get hubby to take a picture of the chocolate "raining" out of the mold, as I worked alone, as I usually do so I could not coordinate the process along with photography!! :wink:

Here, if you look carefully you can see thenose and eyes on some of them. This is a picture of the inside of the mold:

hedgehog prep.jpg

mold 2

hedgehog prep2.jpg

The way it looks from the outside of the mold

hedgehogs ouside view.jpg

Share this post


Link to post
Share on other sites

Now I fill them with milk chocolate, then empty them.

hedgehogs filled with milk choc.jpg

I knock this, and bang it and wobble it (often to a song in my mind) until no air bubbles rise to the surface. Then I turn it upside down to let all the chocolate "rain out". Then this is set aside until it crystalizes...

hedgehogs after rain.jpg

and

hedgehogs after rain2.jpg

SO after this hardens I can fill it with my ganache, which as I stated previously, is a hazelnut milk and dark chocolate ganache. Hedgehogs seem nutty to me and so this is why I chose their filling as such.

Tomorrow I will photograph the finished hedges. Until then, a friend recently asked me a riddle-how do hedgehogs mate? Quite amusing actually...

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By chefmd
      My son married a lovely young lady from Yakeshi, Inner Mongolia, China.   Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí
       
      We had a wedding in the US but her family also wanted to have a traditional wedding in China.  DH and I have never being to China so this was an exciting opportunity for us!  We spent a few days in Beijing doing touristy stuff and then flew to Hailar.  There is only one flight a day on Air China that we took at 6 in the morning.  Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it.  I wish we took pictures of free roaming sheep and cows along the way.  The original free range meat.
       
      The family met us at the airport.  We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel.  Nothing says welcome like a stiff drink at 9 AM.  We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
       

       
    • By Panaderia Canadiense
      Wow, this is my third foodblog for the eGullet….  Welcome!   I'll be with you from Palm Sunday through Holy Sunday to give you all a taste of the veritable food festival that is Easter in Ecuador.  As usual, I intend to eat on the streets, visit a plethora of small shops and vendors, and talk about (and eat copious amounts of ) the specialty dishes of the holiday.
       
      A bit of background on me and where I am.  I'm Elizabeth; I'm 33 years old and since the last foodblog I've ceased to be a Canadian expat in Ecuador, and become a full-fledged Ecuadorian citizen.  I run a catering bakery out of Ambato, and I deliver to clients on the entire mainland.  I've got a large customer base in nearby Baños de Agua Santa, a hot-springs town about an hour downslope of me to the east; I'll be visiting it on Wednesday with close to 100 kg of baked goods for delivery.  Ambato, the capital of Tungurahua province, is located almost exactly in the geographic centre of Ecuador.  It's at an average elevation of 2,850 meters above sea level (slightly higher than Quito, the capital) - but this is measured in the downtown central park, which is significantly lower than most of the rest of the city, which extends up the sides of the river valley and onto the high plain above.  We've got what amounts to eternal late springtime weather, with two well-marked rainy seasons.  Ambato has about 300,000 people in its metro area; it's the fourth largest city in the country.  But maybe the most important thing about Ambato, especially to foodies, is that it's a transport hub for the country.  Anything travelling just about anywhere has to pass through Ambato on the way; it gives us the largest, best-stocked food market in South America.  I have simply staggering variety at my fingertips.
       

       
      This view, which was a teaser for the blog, was taken from my rooftop terrazzo.  It is a fraction of the panorama of the river valley that I see every morning, and since Easter is traditionally somewhat miserable weather-wise, the clouds stick to the hilltops.  The barrio you can see in the middle distance is Ficoa, one of the most luxury districts in the city.  Ambato is notable amongst Ecuadorian cities for having small fruit farms (300-500 m2) still operating within city limits and even within its most established barrios - it's from this that the Ambato gets one of its two sobriquets: The City of Fruits and Flowers.  The tendency for even the poorest barrios to take tremendous pride in their greenspaces gives the other: The Garden City.  My barrio, Miraflores Alto, is a working-class mixture of professors and labourers, and my neighbours keep a mixture of chickens, turkeys, and ducks in their yards; someone down the hill has a cow that I frequently hear but have never seen.  Consequently, if the season is right I can buy duck eggs from my neighbours (and if the season is wrong, entire Muscovy ducks for roasting.)
       

       
      Today, I'll be doing my largest fresh-food shopping at the Mercado Mayorista, the largest market of its kind in South America - this place covers nearly 30 square blocks, and it exists to both buy and sell produce from across the country.  Sundays and Mondays it also opens up to a huge, raucous farmer's market where smaller quantities are available for purchase.  Sunday is the day of the freshest food and the largest number of vendors.  And I'm going to cross more than half the city to get there - I've moved since the last blog, and my new house, on the slopes of the river valley is further away than the old one on the high plain.  I promise to take many pictures of this - particularly close to the High Holy days, the Mayorista is alive with vendors and there will be special sections cordoned off for sales of bacalao, truly enormous squashes, and if it follows the previous years' trends, a festival of Hornado (about which more later).  Apart from mangoes, which are just finishing up their season, it is harvest time across the country, and the Mayorista will be well stocked with all manner of fruits and vegetables.
       

       
      To start us off, I'll demystify one of my teasers a bit.
       

       
      The Minion head that peeks out of my cupboard every day belongs to my jar of ChocoListo, the Ecuadorian equivalent of chocolate Ovaltine.  Since I gave up coffee for Lent, it's my go-to morning beverage.  ChocoListo normally comes in the plain white jar with orange lid that you see in front of the Minion; that's now my hot chocolate jar because I just couldn't resist when the company came out with the specialty jars.  I firmly believe that one is never too old to have whimsical things!
       

    • By therese
      Good morning, y’all, and welcome to the party chez Therese.
      As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better.
      Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which.
      We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product.
      So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it.
      But never mind all that for the moment: What’s for breakfast?


      Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat.

      The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner.

      I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
    • By Shelby
      Good morning, everyone and happy Monday!  
       
      It's me again....that girl from Kansas. 
       
       
      This is VERY spur-of-the-moment.  I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it?  I got the ok from Smithy so away we go!
       
      This will not be nearly as organized as my first blog was.  But, really, when does a sequel ever measure up to the first?     
       
      Most of you know all about me--if you missed my first blog you can read it here.
       
      Nothing much has changed around here.  Same furry babies, same house, same husband  .
       
      Right now we have field corn planted all around the house.  In the outer fields we have soybeans that were planted after the wheat was harvested.  Sorry for the blur....it was so humid the camera kept fogging up.
       

       
      I just came in from the garden.
       
      I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread.  I always start out saying that I will not let a weed grow in there.  By August I'm like..."Oh what's a few weeds" lol.
       
       
       
      Here's a total list of what I planted this year:
       
      7 cucumbers
      8 basil
      23 okra
      4 rows assorted lettuce
      20 peppers-thai, jalapeño, bell, banana
      4 rows peas
      5 cilantro
      1 tarragon
      2 dill
      many many red and white onions
      7 eggplant
      3 rows spinach
      57 tomatoes
      5 cherry tomatoes
      7 rows silver queen sweet corn
      11 squash
      4 watermelon
      2 cantaloupe
      6 pumpkin
       
      I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff.  WOW the plants did not like it, but they've come back and are producing.
       


      I just love okra flowers

      Found some more smut   
       

       
       
       
       
       
       
    • By Pille
      Tere õhtust (that’s „Good evening“ in Estonian)!
      I’m very, very, very excited to be doing my first ever eGullet foodblog. Foodblogging as such is not new to me – I’ve been blogging over at Nami-nami since June 2005, and am enjoying it enormously. But this eGullet blog is very different in format, and I hope I can ’deliver’. There have been so many exciting and great food blogs over the years that I've admired, so the standard is intimidatingly high! Also, as I’m the first one ever blogging from Estonia, I feel there’s a certain added responsibility to ’represent’ my tiny country
      A few words about me: my name is Pille, I’m 33, work in academia and live with my boyfriend Kristjan in a house in Viimsi, a suburb just outside Tallinn, the capital of Estonia. I was born and schooled in Tallinn until I was 18. Since then I've spent a year in Denmark as an exchange student, four years studing in Tartu (a university town 180 km south), two years working in Tallinn and seven years studying and working in Edinburgh, the bonnie & cosmopolitan capital of Scotland. All this has influenced my food repertoire to a certain degree, I'm sure. I moved back home to Estonia exactly 11 months and 1 day ago, to live with Kristjan, and I haven't regretted that decision once Edinburgh is an amazing place to live, and I've been back to Scotland twice since returning, but I have come to realise that Tallinn is even nicer than Edinburgh
      I won’t be officially starting my foodblog until tomorrow (it’s midnight here and I’m off to bed), but I thought I’ll re-post the teaser photos for those of you who missed them in the 'Upcoming Attractions' section. There were two of them. One was a photo of Tallinn skyline as seen from the sea (well, from across the bay in this case):

      This is known as kilukarbivaade or sprat can skyline A canned fish product, sprats (small Baltic herrings in a spicy marinade) used to have a label depicting this picturesque skyline. I looked in vain for it in the supermarket the other day, but sadly couldn’t find one - must have been replaced with a sleek & modern label. So you must trust my word on this sprat can skyline view
      The second photo depicted a loaf of our delicious rye bread, rukkileib. As Snowangel already said, it’s naturally leavened sour 100% rye bread, and I’ll be showing you step-by-step instructions for making it later during the week.

      It was fun seeing your replies to Snowangel’s teaser photos. All of you got the continent straight away, and I was pleased to say that most of you got the region right, too (that's Northern Europe then). Peter Green’s guess Moscow was furthest away – the capital of Russia is 865 km south-east from here (unfortunately I've never had a chance to visit that town, but at least I've been to St Petersburgh couple of times). Copenhagen is a wee bit closer with 836 km, Stockholm much closer with 386 km. Dave Hatfield (whose rural French foodblog earlier this year I followed with great interest, and whose rustic apricot tart was a huge hit in our household) was much closer with Helsinki, which is just 82 km across the sea to the north. The ships you can see on the photo are all commuting between Helsinki and Tallinn (there’s an overnight ferry connection to Stockholm, too). Rona Y & Tracey guessed the right answer
      Dave – that house isn’t a sauna, but a granary (now used to 'store' various guests) - good guess, however! Sauna was across the courtyard, and looks pretty much the same, just with a chimney The picture is taken in July on Kassari in Hiiumaa/Dagö, one of the islands on the west coast. Saunas in Estonia are as essential part of our life – and lifestyle – as they are in Finland. Throwing a sauna party would guarantee a good turnout of friends any time
      Finally, a map of Northern Europe, so you’d know exactly where I’m located:

      Head ööd! [Good night!]
      I'm off to bed now, but will be back soon. And of course, if there are any questions, however specific or general, then 'll do my best trying to answer them!
  • Recently Browsing   0 members

    No registered users viewing this page.