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- forums. egullet. org
forums egullet org
- New Years Cooking 2025 2026 - Cooking - eGullet Forums
Splurged on some lobster tails Thanks to @weinoo @KennethT @gfweb @rotuts and everyone else that helped me on the SV thread! They turned out perfectly Also splurged on some Wellfleet Oysters (always makes me think of @liamsaunt) Cheesy potatoes and roasted asparagus Ronnie didn't get any apple galette on Christmas Eve so I made another one for dessert Happy New Year everyone!!
- Dinner 2025 - Page 101 - Cooking - eGullet Forums
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
- Gardening: (2016– ) - Page 145 - Food Traditions Culture - eGullet Forums
I haven't posted much about my garden this year, partly because of time constraints and partly because it's been underwhelming; in part because of the drought and in part because of (again) time constraints Dealing with the chickens and quail and their supporting infrastructure took up much of the time I'd have otherwise put into my garden during the crucial weeks of late spring early summer
- Celery Root Celeriac - Cooking - eGullet Forums
aside from celeriac remoulade -- my childhood nemesis, now a rediscovered fave -- and mashed potatoes, thoughts on how else to use? we picked some beautiful specimens up yesterday at the local farmers' market and i'm inclined to experiment (p s extra points for hot-weather dishes )
- Ideas for flavoring drinking water - Kitchen Consumer - eGullet Forums
I try to drink at least a quart of water daily, and my doctor suggests that more can be helpful Unfortunately, I don't care much for plain water, and to help increase my intake, flavor is added to the liquid Usually, I make a slow-steeped tea and drink it from the fridge or at room temperature
- Clam Sauce for pasta - Cooking - eGullet Forums
I find the key is to cook the pasta is as little water as you can get away with and then to throw in some of the pasta cooking water to bind the sauce The conventionally "correct" way to cook pasta produces marginally better pasta but at the expense of diluting the cooking water to the point where there's not enough starch to give that silky texture
- Peas - Cooking - eGullet Forums
I picked up a pound and a half of English shelling peas at Union Square Greenmarket today I can probably see three meals out of these Linguine with cippolini onions, summer savory and peasPea soup with lamb's quarters and fennelmaybe a pea flan Tell me how you make yours
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