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Looking for some new cookbooks to put on my x-mas list, what's your favorite?
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What dat say they gonna beat dem Saints?!
Game is tonight. Saints bus got egged by Atlanta fans, I heard.
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I enjoy my Bobby Flay books as well. If you like Mexican, get a Rick bayless book as someone else suggested. The recipes in his 'Mexican Everyday' book are very easy to make on week nights....it changed the way I cook at home, literally. I also enjoy his Authentic Mexican. Do you have any Thomas Keller books? Ad Hoc At Home is a good one to start with before picking up The French Laundry. Modernist Cuisine books would also be a good choice. Focus more on books like this to become a more rounded chef, instead up buying a half dozen BBQ books that are all nearly identicle.
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I'm working my way through this one presently: http://www.amazon.com/Japanese-Hot-Pots-Comforting-One-Pot/dp/158008981X/ref=sr_1_1?s=books&ie=UTF8&qid=1354238804&sr=1-1&keywords=japanese+hot+pots
I put an asian spice rub on 9 lbs of boneless country ribs (sliced pork shoulder) and grilled it up in the egg, then sliced it up and vac-sealed/froze in 5 oz portions. I thawed one out today and will build up a nice japanese soup around it including many other goodies such as shrimp, butternut squash, potato, sweet onion, yo choy sum, miso etc. Great eating in these colder months and doesn't put weight on. Nor does this cooking spatter an unholy mess around my stove area as happens with the wok.
I also do this one which is sour with lime juice and kafir lime leaf. Extremely good and easy to make, though no egging is involved: http://www.thaitable.com/thai/recipe/tom-yum-goong
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Love Tom Yum! All Thai for that matter. Vietnamese too. Indonesian, Malaysian, Mongolian, Chinese, Burmese, Indian, Pakastani, Afghan, Slavic, Russian, English, Irish, Spanish, Italian, and I could go on.
Steve
Caledon, ON
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I've gotta quit reading this thread my amazon wishlist is getting larger than my mortgage
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nolaegghead said:What dat say they gonna beat dem Saints?!
Game is tonight. Saints bus got egged by Atlanta fans, I heard.
Sorry about that egging thing, thats not Atlanta, just some dumb asses at the airport. It was wrong!
Sorry about that egging thing, that was wrong
LBGEGo Dawgs! - Marietta, GA -
Who dat throwing eggs at our bus?
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We're sucking ass right now. This is hard to watch. I'm going to move into the cave and start making a super peel - I pulled out some lumber for it yesterday. Have a TV in there but I'll be less depressed.
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I'm a big fan of Ruhlman and Polcyn's two books...Charcuterie and Salumi. Also Like Charred and Scruffed by Perry Lang.
I also get CI, and must admit that much of our cooking comes from their recipes.
Hap....we used to live pretty close to a Wegmans and used to get the same magazine from them. I really wish we had Wegmans up here in NH.
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SmokinDAWG82 said:nolaegghead said:What dat say they gonna beat dem Saints?!
Game is tonight. Saints bus got egged by Atlanta fans, I heard.
Sorry about that egging thing, thats not Atlanta, just some dumb asses at the airport. It was wrong!
Sorry about that egging thing, that was wrong
I just so don't understand American football. What happened at the end of the half just thereSteve
Caledon, ON
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shaddup :((______________________________________________I love lamp..
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Larouse Gastronomique. It's the french encyclopedia of food.
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LBGEGo Dawgs! - Marietta, GA
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Winning by 10 points after 5 turnovers....what a shame.
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Village Idiot said:Mais, Jacques. There are enchiladas, and then there are ENCHILADAS.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I'll 2nd BBQ 25 very egg centric & not a bum recipe from the 25.
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this thread has drove me crazy was at barns and noble yesterday and picked up charred and scruffed by adam perry lang, i read the intro and about 10 recipes they all look so good
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The newest addition to my cookbook collection is Cooks Illustrated "The Science of Good Cooking". I enjoy learning the why things work. Try to get your hands on Jane Grigson "Charcuterie and the French Pork Cookery" and don't forget to search out pre 1950 regional cook books.
As VI said there is a great value in learning from tradition. Those cooks may not have understood food chemistry but the did know what worked.Large, small and mini now Egging in Rowlett Tx -
Little Steven said:No man, this is more a guide to methods, herb and spice matching, sauces, understanding protiens and other products. There are sections that relate only to the restaurant/foodservice industry. It's basically a textbook for culinary school. I just like knowing how to do all that stuff.
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