Food/Recipe Thread

[Yehoshua]

I've tried baking soda and wasn't blown away. This have much better results

Where did you get the lye?

[cholent]

Where did you get the lye?

Amazon

[ushdadude]

Can buy truffles. I saw then in a store near me. 

Alternatively, use a pig to sniff for them in the woods in france.

they don't use pigs anymore because they were eating the truffles. they use dogs now

[aygart]

they don't use pigs anymore because they were eating the truffles. they use dogs now

Such pigs

[davidmal]

Such pigs

Where would one come across getting one of these dogs?

[beeweegee]

Where would one come across getting one of these dogs?

http://www.trufflehuntersdogschool.com

http://www.twistedwillowfarm.com/truffle-dogs.html

[davidmal]

http://www.trufflehuntersdogschool.com

http://www.twistedwillowfarm.com/truffle-dogs.html

I just ordered 2 dogs
Now it's truffle hunting season

[ushdadude]

It's really just a surface treatment so it should be the same no matter what size you're dealing with

why can't you just brush the mixture on? much easier

[henche]

Ok, today is jerk chicken take 2.  Using recipe from epicurious. Plus added some extra sugar bec the mix was super hot. Also, didn't boil out the alcohol, and food processed everything.

[wayfe]

Ok, today is jerk chicken take 2.  Using recipe from epicurious. Plus added some extra sugar bec the mix was super hot. Also, didn't boil out the alcohol, and food processed everything.

Ooh- I've been planning to make jerk chicken stuffed sweet potatoes ever since I had one from the Wandering Que!

[cholent]

Not sure whether to post this here or in Chicago thread. Anyone know if the strawberry shortcake from shallots is supposed to be soft and sponge-cake like or more of a soft sugar cookie texture, not cuttable with a spoon?

[davidmal]

Not sure whether to post this here or in Chicago thread. Anyone know if the strawberry shortcake from shallots is supposed to be soft and sponge-cake like or more of a soft sugar cookie texture, not cuttable with a spoon?

Chicago...
here would be if anyone knows how to make it.... lol

[cholent]

Chicago...
here would be if anyone knows how to make it.... lol

I'm asking here because I'm making it

[davidmal]

I'm asking here because I'm making it

Good luck... Post pics

[wayfe]

http://www.joyofkosher.com/recipes/strawberry-shortcake-2/

I'm guessing this is the dairy version of the one served at Shallots. Recipe by founder and former chef of Shallots Bistro.

[cholent]

The recipe is published in Everyday Secret Restaurant Recipes. I made it, it was excellent but couldn't be easily cut with a fork. Trying it again this week, though I may be swapping out strawberries for something else (for guests I peel strawberries, and that's not something I'm looking to do again)

[wayfe]

The recipe is published in Everyday Secret Restaurant Recipes. I made it, it was excellent but couldn't be easily cut with a fork. Trying it again this week, though I may be swapping out strawberries for something else (for guests I peel strawberries, and that's not something I'm looking to do again)

If the recipe is like the one I posted- then its a biscuit dough. Biscuit are more like cookies than cakes and are not really meant to be sliced or cut...

[cholent]

If the recipe is like the one I posted- then its a biscuit dough. Biscuit are more like cookies than cakes and are not really meant to be sliced or cut...

Definitely different recipe, I don't have it here but there was no brushing with butter or sprinkling with sugar. It was sliced, multiple cookies/shortcakes were layered with sliced fresh strawberries, cream, and strawberry sauce

[E R K]

The recipe is published in Everyday Secret Restaurant Recipes. I made it, it was excellent but couldn't be easily cut with a fork. Trying it again this week, though I may be swapping out strawberries for something else (for guests I peel strawberries, and that's not something I'm looking to do again)

I made that one, too. I like a softer cookie (biscuit) so next time I would undercook it a bit.

[mercaz1]

anyone have a good pastrami recipe. not a navel pastrami