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deep fried foods
I like the same things everyone has mentioned.
This isn't a veggie, but I recently started doing plantain banana chips! very good! :)
One Dozen Trader Joe's Eggs, Each with a Double Yolk
I need to share my own double-yolk experience. I live in Paris. I often buy cartons of 30 eggs from our cheese/dairy vendor at the outdoor market. Two weeks ago, every single egg out of 30 had a double yolk. I couldn't believe it! The next time I talked to the vendor, I explained what happened & he said it was normal & that you'll find "twins" in the larger, longer eggs.
So, thanks to the previous comments for reassuring everyone that this is actually nature! And explaining why. Between you & my vendor, I feel no more fear with multiple double-eggs in the same carton! Not a freak thing after all.
Pierre Herme Macaron book...
In my opinion, this book is definitely worth it. I bought it in Paris (french version) & I tried one recipe so far. It tasted just like from the boutique! I'm not exaggerating! Great descriptions of the steps & the quantities were spot on (for the caramel au beurre salé). I highly recommend it.
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Cooking or Pastry classes you'd like to take
Posted by girlcookinparis, October 13, 2009 at 3:37 AM
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Cooking or Pastry classes you'd like to take
Thanks everyone for your comments! Really interesting!
deep fried foods
I like the same things everyone has mentioned.
This isn't a veggie, but I recently started doing plantain banana chips! very good! :)
One Dozen Trader Joe's Eggs, Each with a Double Yolk
I need to share my own double-yolk experience. I live in Paris. I often buy cartons of 30 eggs from our cheese/dairy vendor at the outdoor market. Two weeks ago, every single egg out of 30 had a double yolk. I couldn't believe it! The next time I talked to the vendor, I explained what happened & he said it was normal & that you'll find "twins" in the larger, longer eggs.
So, thanks to the previous comments for reassuring everyone that this is actually nature! And explaining why. Between you & my vendor, I feel no more fear with multiple double-eggs in the same carton! Not a freak thing after all.
Pierre Herme Macaron book...
In my opinion, this book is definitely worth it. I bought it in Paris (french version) & I tried one recipe so far. It tasted just like from the boutique! I'm not exaggerating! Great descriptions of the steps & the quantities were spot on (for the caramel au beurre salé). I highly recommend it.
Pumpkin-Spice Marshmallows
Oui,oui...I count my blessings everyday! Thanks for your quick response. Will give it a try!
Pumpkin-Spice Marshmallows
Thank you for sharing this recipe & Eileen's book. I'd love to try making these, but I have a question about a couple ingredients: do you know if sheet gelatine will work the same as powdered gelatin (at the same weight)? I stock sheet gelatin in my pantry....(cheaper to buy where I'm located). Also, I have glucose but not corn syrup. I'm guessing these would be interchangeable. Have any advice? Thanks! :)
Falafel Help
I also used the recipe from Epicurius. It's a good one. I wrote a post about my first falafel-making experience - about a year ago. If you're interested, here's where you can find it:
http://girlcookinparis.blogspot.com /search/label/Recipes
I showed a few pictures of some of the steps & wrote a few conclusions about what I learned....fyi! Good luck & it's really easy to do at the end of the day! And so good!!
Is it possible to cook stock too long?
That's a great comment about the demi glace. I agree - a demi-glace is extremely rich and flavorful. However, I believe you still need to decant the stock (get rid of the bones & aromatics - onions, carrot, bouquet garni, etc, etc) before you start the reduction, which can take hours, for it to become a demi-glace. If you do that long reduction with all that stuff in it, the flavors are not as good as if you did it without them. There's a difference in taste -- that's what I was trying to say in my first comment. I'm still talking about fish stock in this case.
Is it possible to cook stock too long?
In fact, it is possible to over-cook a fish stock. If you let it go for several hours instead of stopping it after about 30-45 minutes, you get a really fishy tasting stock. It's not just because of the water evaporation either. If you add water back to it, it still tastes off. I'm speaking from experience on this one!
deep fried foods
@hmw: Love tempura-battered shiso leaves. So good. And onion rings. Not necessarily together. But, hey, maybe that would be good.
deep fried foods
the latin in me craves fried foods every once in a while... my favorites:
POTATOES!!! french fries in any form!!!
fried cauliflower
fried plantains - in tostones, mofongos, arañitas, chicharritas, platanos maduros... you name it
fried breadfruit tostones
fried eggplant - the best eggplant lasagnas or parmesans are with fried eggplants
fried onion or leek rings...
deep fried foods
Yep, fried pickles are the bomb. Dip them in ranch dressing and you have a plate of sodium goodness that really satisfies any salty PMS craving.
deep fried foods
i have to 3rd, 4th and 5th the fried pickles - best thing in the world, Texas specialty.
deep fried foods
Oh I forgot... Onion bhajis. Sliced/chopped onions coated in chickpea flour then clumped together and deep fried.
deep fried foods
Eggplant! Lightly floured or breaded, finished with a squeeze of lemon and dusting of reggiano.
deep fried foods
@arm1970--that's your go to line? Mine is "You could batter and deep fry a boot and I'd eat it." LOL.
But my favorites are sweet potato, sweet onions, zucchini, mushrooms. My mom makes these Korean fritters with julienned sweet potatoes, onion, green onions and a few slivers bell pepper--oh my groceries, they are sooooo good.
deep fried foods
nice!~ @seafoodcook: sounds like the ultimate treat.
I asked someone else as well and they recommend Alton's recipe
Sounds like buttermilk will be key here.
I'll follow up when I can!!!!!!!!!!!
Side note:
Dill pickle potato chips rule too!
deep fried foods
hungrychristel-I make my own pickles and use my home grown cayenne peppers in the brine with the normal pickling spices, water, vinegar(white and cider) and pickling salt. (lemonfair gave me a recipe for half sour dills when I lost my recipe and I added my own touch with the cayenne peppers) Gives the pickles a whole new flavor.I fry them using a combination of my Mom's recipe and a recipe from Theresa Grant (Fried Dill Pickles) that I found on the Food Network site. My Mom used buttermilk and chopped fresh dill mixed with the flour. Use just enough buttermilk to get the batter to adhere to the pickles. I also use the pickle juice, egg,flour and hot sauce to dredge in as well. The pickles are wonderful. Try it. Let me know how it goes.
deep fried foods
Not a veg., but ravioli then dipped in pasta sauce.
deep fried foods
@gastro: I've heard of this.
I love fried things and I love pickles: it makes sense.
Have you made them before?
Would it be possible to provide a brief recipe?
deep fried foods
tempura shiso leaves (with really thin batter).
deep fried foods
With the exception of okra, I haven't met a vegetable I didn't like deep-fried in tempura batter. Noms!
deep fried foods
Onion rings, ftw! But, I also really like broccoli tempura. It's the best way to get kids to eat broccoli ever. Ever.
deep fried foods
This is my go-to line regarding fried foods: You could fry cardboard and I'd eat it.
That said....mushrooms. With that sour cream and horseradish dip. YUM!
One Dozen Trader Joe's Eggs, Each with a Double Yolk
We bought a flat (20) last week from a local organic market and had the same thing happen. All 20 eggs were double yolked. It was the weirdest thing.
One Dozen Trader Joe's Eggs, Each with a Double Yolk
Whoa - I want that dozen of eggs!!! The yolk is my favorite part!
One Dozen Trader Joe's Eggs, Each with a Double Yolk
When I was young and impoverished I used to work in an egg packing factory, a horrible job, but it paid well. As people like their eggs uniform my job was to check that the eggs were all the same - they would pass in front of me on a metal grid and a bright light was shone through the eggshells.
Any non-uniform eggs - double yolkers, part fertilised, deformed shells, that sort of thing, were snatched from the line and thrown into a big vat, and taken off to be dried to make egg powder and used in cake manufacturing
Could the egg checker in this case have meant to put the double yolkers on one side for disposal, but made a mistake and packed them instead?
One Dozen Trader Joe's Eggs, Each with a Double Yolk
THE same exact thing has happened to me!One dozen double yolks in the same dozen.My purchase was from TRADER JOES in SAN DIEGO in May 2009.The eggs are jumbo.
One Dozen Trader Joe's Eggs, Each with a Double Yolk
when i was a kid we had a chook (that's what we call chickens in AUS) that laid double-yolkers every time
One Dozen Trader Joe's Eggs, Each with a Double Yolk
This is so fun!! Lucky you! :)
One Dozen Trader Joe's Eggs, Each with a Double Yolk
Same thing just happened to me! I bought the eggs last night from TJs, but they're only large, not jumbo. Weird!
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About girlcookinparis
Website: http://girlcookinparis.blogspot.com
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Thanks everyone for your comments! Really interesting!