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Posts by JonK

Thanks all for the comments. Here is the recipe I used, adapted from the one in Bon Appetit. Although the recipe does not mention it (my bad), we did include an egg white in the processing as we do with nearly all our sorbets. For those who wince at the idea of a chocolate-orange sorbet, Baskin-Robbins used to have a delicious chocolate-orange sherbet, and I've always loved chocolate coated candied orange peels.   I might add that the mixture was smooth (by taste) before...
For a dessert at a dinner party last week we made warm cinnamon-sugar churros served with a chocolate-orange sorbet topped with toasted pumpkin seeds. We based the sorbet on a recipe from Bon Appetit which used about a pound of chopped dark chocolate "dissolved" in a simmering sugar syrup flavored with orange juice concentrate and zest (that had been finely worked into the sugar). Though it tasted delicious, it was distractingly grainy. The chocolate mixture was initially...
The flavors of the called-for cider vinegar and malt vinegar are sufficiently different that I suspect either the amount of vinegar is such that you wouldn't notice the choice of vinegars or that a range of flavor profiles is acceptable in the recipe. Cider vinegar is the easiest to match with what you've got, so I'd suggest you try white wine vinegar which will have from fruitiness without other intrusive flavors.       Incidentally, if you run into a recipe that calls...
We've been growing tomatillos for several years now, but I've not been satisfied with my experiences of cooking with them. All of the recipes I've tried have produced an unpleasant, excessively tart result, unlike the tomatillo dishes I have had at Mexican restaurants or from prepared products. This has been consistent enough that I am convinced there is something wrong, but I don't know what. Any ideas or advice?   
Thanks, Eastshores, My wife, who represents the Food Police in our house, objects to battered fish for its presumed fat content, but I may see if I can persuade her to left me give it a try.   Cerise, I will try baked vera cruz. I was thinking that a baked version of this fish might have more integrity.   Cerise and flipflop, we love fish tacos, especially with a lime cabbage slaw and a slightly spicy avocado sauce. In fact, it's on the menu for tomorrow night. But I...
chefedb--Yes, according to our fish monger (who is usually quite reliable) the fish is fresh, not previously frozen. (Sorry for my delayed  response, but the reply notification doesn't seem to be working for me.)
Our local fishmonger has had fresh Alaskan whitefish fillets at a very attractive price lately, but it's become painfully obvious to me that I don't know how to cook them.   I tried doing a whitefish meuniere with brown butter, capers and lemon, and the fillet just fell apart along its vertical segments. Hmm...need something sturdier to back it up. I then tried a cornmeal crust, as if I were doing a catfish fillet. Once again, fish hash. Mind you, the fish tasted fine in...
Thanks, phatch for your suggestion.   Actually, I am (or was) allergic to "ordinary" sumac, of which there are about three dozen species, I'm well aware of so-called poison sumac, with its white (not the usual red) berries. Currently, it isn't even classified in the same genus (Rhus) as all those other sumacs.     Since my allergy was  on contact, diagnosed many decades ago, I may have outgrown it, but have been reluctant to try. Putting some down my throat as an...
I was recently given a recipe for a Turkish-style flatbread whose meat-based topping includes a few tablespoons of "Turkish Sumac Powder".   Trouble is in my youth I was identified as having a sumac contact allergy and strongly advised to avoid touching the plant. Though many years have passed, I'm understandably reluctant to put it in my mouth.   Is there a reasonable substitute? I was told it had a citrus flavor, but I'm guessing that lemon zest might be a bit too...
Thank you, Ordo. We ended up using a colander as you suggested but also squeezed some of the solids in the ricer as well. Turned out well.  
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