Jump to content
  • 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 a free account.

Recommended Posts

11 hours ago, heidih said:

 

Your sweet potato fries seem to have not only good color but they look of decent crunch. Your method? I've been served too many that are limp and don't deserve the "fries" moniker. Oh and the creamed spinach - a favorite comfort food. How done? We just did tthe standard Einbren/white sauce

 

 

The sweet potatoes came from a bag 😏 and were nice. But yes, coating with a bit of oil, salt and starch is the only way to get them somewhat crunchy.

 

Creamed spinach is indeed a basic bechamel (with sauteed onions and garlic, salt, plenty of nutmeg), rather stiff, and the thawed & drained spinach folded in. Then kept in the oven for about 20-30 min, during which the bechamel incoporated the water from the spinach and becomes silky. 

  • Like 4
Link to post
Share on other sites
13 minutes ago, liamsaunt said:

Flounder milanese with brown butter orzo 

The flounder is only be a dream but can you talk about the brown butter orzo, please. 

  • Like 1

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

Link to post
Share on other sites
1 hour ago, liuzhou said:

sparrow juice

Okay, I give up. What in the world is sparrow juice? I can't find it on Google and I am left with the image of a tiny copper duck press. The only other image that I have is unspeakable.

  • Haha 3
Link to post
Share on other sites
5 minutes ago, Tropicalsenior said:

Okay, I give up. What in the world is sparrow juice? I can't find it on Google and I am left with the image of a tiny copper duck press. The only other image that I have is unspeakable.

@liuzhou  always answers  questions himself,  but I thought I would jump in here and save you the horror of thinking of the unspeakable. E790F0F2-524F-4758-AD83-295361057EDF.jpeg.8ea31ff0281d3afa15fbd721db856fe0.jpeg
 

It would be the green stuff you see in this close-up. 

Edited by Anna N
Gobbledygook (log)
  • Haha 1

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

Link to post
Share on other sites
5 minutes ago, Tropicalsenior said:

Okay, I give up. What in the world is sparrow juice? I can't find it on Google and I am left with the image of a tiny copper duck press. The only other image that I have is unspeakable.

 

 

Sorry! Asparagus! For some reason my son, when he was a kid, always called it sparrow juice and it has stuck in the family tradition. He did come up with others!

  • Like 2
  • Haha 5

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
Just now, liuzhou said:

 

What did you think it was?

First I think you answered me before I had an opportunity to edit my post and get rid of the nonsense that the dictation had interpreted. But I also think that you were perhaps asking @Tropicalsenior what his/ her thoughts were. 

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

Link to post
Share on other sites
5 minutes ago, Anna N said:

First I think you answered me before I had an opportunity to edit my post and get rid of the nonsense that the dictation had interpreted. But I also think that you were perhaps asking @Tropicalsenior what his/ her thoughts were. 

 

Haha! I'll forgive you this time! I though for a second that I was being accused of inserting the dreaded GBP into my exquisite cuisine!

Edited by liuzhou (log)
  • Haha 3

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
4 minutes ago, liuzhou said:

 

Haha! I'll forgive you this time! I though for a second that I was being accused of inserting the dreaded GBP into my exquisite cuisine!

 

I apologize for answering a question that was addressed to you. I try never to do that but just the thought of anyone imagining squashed sparrows forced my hand. 😂

  • Haha 4

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

Link to post
Share on other sites
1 minute ago, Anna N said:

I apologize for answering a question that was addressed to you. I try never to do that but just the thought of anyone imagining squashed sparrows forced my hand. 😂

 

No need to apologise. Sparrows are OK, but you don't want to squash them. Marinate for a while then treat like quails. 😂

  • Haha 3

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
28 minutes ago, shain said:

Mulberries.

 

 

You are hurting us with the mulberries. There are a few trees in the area but I can't get to them. Yours look plump and juicy. 

  • Like 1
Link to post
Share on other sites

Did a deconstructed -Pork green chili verde

 

Poblano, tomatillo,hatch, onion, garlic/ sous vide tenderloin  2 hrs@137 (  I treed to sear on Cowboy charcoal-- this stuff sucks )/ yukon tator/ Quindilla peppers

 

49728404932_296b918d93_b.jpg

 

 

  • Like 12

Its good to have Morels

Link to post
Share on other sites

Flowers gift are so last century. now in 2020 it is fruits or veggies.

 

Got an invite for dinner with the card in a veggie basket.......what next? a hand sanitizer bottle for Father's day????

 

 

 

nL3wnPw.jpg

Edited by Nicolai (log)
  • Like 5
  • Haha 1
Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...