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.
Did you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!
36 posts in this topic
Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.
I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
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.