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Posted

Deviled eggs

 

Tuna and capers

 

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Tuna and tomato (and a little tomato sauce mixed in)

 

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Posted

@gfweb, those are creative stuffings for the eggs. Are the yolks in there too, or did you use them for something else?

  • Like 2

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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Posted
  On 12/2/2018 at 4:18 PM, Smithy said:

@gfweb, those are creative stuffings for the eggs. Are the yolks in there too, or did you use them for something else?

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No yolk. I’ve found that the yolk so coats the tongue in a deviled egg that it becomes all you taste.  Perhaps I could’ve sprinkled yolk bits on top. ...

 

Henry got the yolks!

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Posted
  On 12/2/2018 at 5:43 PM, gfweb said:

 

No yolk. I’ve found that the yolk so coats the tongue in a deviled egg that it becomes all you taste.  Perhaps I could’ve sprinkled yolk bits on top. ...

 

Henry got the yolks!

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 How interesting. Never a day goes by that I don’t learn something here. Devilled eggs without the yolks!   It actually makes sense to me.     

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Posted
  On 12/2/2018 at 8:33 PM, Anna N said:

 How interesting. Never a day goes by that I don’t learn something here. Devilled eggs without the yolks!   It actually makes sense to me.     

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 Heresy!  🙂

 

A few years ago I made lox deviled eggs,or tried-to. Mixture makes sense, right? Lox, yolks, onion.

 

Couldn't taste a bit of the lox or onion though. I took away the yolk and it tasted like it should've.

  • Like 4
Posted
  On 12/2/2018 at 5:43 PM, gfweb said:

 

No yolk. I’ve found that the yolk so coats the tongue in a deviled egg that it becomes all you taste.  Perhaps I could’ve sprinkled yolk bits on top. ...

 

Henry got the yolks!

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I retract my "like".

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

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Posted

乌龙茶南瓜子 (wū lóng chá nán guā zi)

 

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Oolong tea flavoured (and coloured) pumpkin seeds for the nibbling of.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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The Kitchen Scale Manifesto

Posted

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Rehydrated and marinated dried shiitake mushrooms left over from a project. 

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted

55614440-EEE9-4E1B-B271-706F5438D225.thumb.jpeg.d140065cbef0d30366365beda33c671f.jpeg

 

Now these are chicharron!  Serious porky goodness. @Kerry Beal dropped by with these. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted
  On 12/8/2018 at 12:30 AM, Kim Shook said:

Plain old cheese toast made with deli slice American cheese:

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One of the most satisfying and comforting things on Earth!

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Especially with tomato soup!

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Posted (edited)

a small plate with two preparations of oven baked mashed potatoes. I was reading Tiffani  Thiessen's cookbook and she had a baked mashed potato dish with sour cream, butter and cream cheese.  No cream cheese for me - none in the house - but used Lactaid sour cream and some butter.  Added some onion jam to one dish; put some three cheese on the other and put into the oven for about 25 minutes.  Came out a little browned and crunchy around the edges -and top for the cheesy one.  The onion jam melted into the potatoes and I dolloped some Sun Gold tomato jam with ginger from Rea's Farm down in Cape May NJ on top of the cheesy one.

I think I need a bit more...….

Quality control, don't you know.

Edited by suzilightning (log)
  • Like 4

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Linda Ellerbee

Take Big Bites

Posted
  On 12/8/2018 at 9:48 PM, chefmd said:

Don’t be surprised if you see me at your door ;)

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 You should’ve warned me! They’re all gone! I would’ve been happy to share but for something like this you’ve got to be faster than the wind.😂

  • Haha 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted
  On 12/8/2018 at 11:07 PM, TicTac said:

Ok Kerry, spill the beans...where did you get those!?

 

 

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Rincon Paisa - Columbian store on Upper Wellington in Hamilton. Short drive from where I work on Friday mornings so a place I will often stop and get chicharron at lunch time. The lady behind the counter who serves them likes them as much as I do and is often found eating the crunchy skin bits when they fall out of the heated cabinet. 

  • Like 4
Posted

I searched Amazon for some really good smoked salmon but what I found was exhorbitantly expensive with shipping.  I then  looked in my nearby grocery and found some Tony's wild sockeye (from Oregon) smoked salmon that is really, really good.

Crackers, a little thin sliced cheddar and the salmon...wonderful.  

  • Like 5
Posted
  On 12/9/2018 at 12:57 AM, Kerry Beal said:

Rincon Paisa - Columbian store on Upper Wellington in Hamilton. Short drive from where I work on Friday mornings so a place I will often stop and get chicharron at lunch time. The lady behind the counter who serves them likes them as much as I do and is often found eating the crunchy skin bits when they fall out of the heated cabinet. 

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Too funny.

 

Unfortunately, a bit far for me from Thornhill - regardless of how awesome those look.

 

There are a few places I need to check out around the Bathurst and Wilson area that I saw which specialized in Pork.  I believe they might have been Central American...

Posted
  On 12/9/2018 at 7:34 PM, lindag said:

I searched Amazon for some really good smoked salmon but what I found was exhorbitantly expensive with shipping.  I then  looked in my nearby grocery and found some Tony's wild sockeye (from Oregon) smoked salmon that is really, really good.

Crackers, a little thin sliced cheddar and the salmon...wonderful.  

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For me, it's smoked salmon,  baguette, cream cheese, sweet onions and capers.

Posted
  On 12/9/2018 at 8:50 PM, TicTac said:

 

Too funny.

 

Unfortunately, a bit far for me from Thornhill - regardless of how awesome those look.

 

There are a few places I need to check out around the Bathurst and Wilson area that I saw which specialized in Pork.  I believe they might have been Central American...

Expand  

Perhaps Philippine?  Most of Wilson and Bathurst area is either orthodox Jew or Philippino these days I've noticed. 

Posted
  On 12/7/2018 at 7:06 PM, Anna N said:

55614440-EEE9-4E1B-B271-706F5438D225.thumb.jpeg.d140065cbef0d30366365beda33c671f.jpeg

 

Now these are chicharron!  Serious porky goodness. @Kerry Beal dropped by with these. 

Expand  

 

Down here, we'd call those pork rinds. Or, in the vernacular (for @weedy's benefit), "poke rines." And I can eat a bucket of them. In fact, my favorite barbecue joint serves them just that way, in a small tin bucket, as a complimentary appetizer. I regularly box up and bring home half my lunch or dinner because I've filled up on the pork rinds.

 

The little crispy bits to which @Kerry Beal referred upthread, we would call "cracklings." And they are the best add-in you ever put in cornbread.

 

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Posted
  On 12/10/2018 at 2:09 AM, Kerry Beal said:

Perhaps Philippine?  Most of Wilson and Bathurst area is either orthodox Jew or Philippino these days I've noticed. 

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Could very well be.

 

There are a few Central American places too.  If you head West just past Dufferin, in one strip plaza is a good Vietnamese place and an even better El Salvadorian places (their papusas and coleslaw are awesome!) - and if you like Baklava - an excellent pastry shop - very diverse plaza!  But then again, such is our wonderful GTA.

 

 

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