|
|
what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to? |
Quote:
When we had money in college, we went to Adriatico's in Cincinnati. (Domino's was for when we were poor; i.e. every other week other than allowance week ;)). This was the pizza place we always ordered from when I was a girl: http://www.compolastastypizza.com/default.html I remember the father and mother well, and now his daughter and her husband run it. I always go there when I'm back in Cleveland :). |
Quote:
Taro, is as close as I can get. Sweet... |
I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make http://www.hispanickitchen.com/video...coconut-eggnog https://sphotos-a.xx.fbcdn.net/hphot...73534305_n.png |
Sun, Catie, anyone else who is interested in Griswold or Wagner cast iron pieces, I recommend the Wagner and Griswold Society - http://www.wag-society.org/
They are passionate about their stuff, and can steer you clear of fakes on Ebay. You can learn a lot from them, and if you would like to actually feel and touch before you buy, maybe there are members near you who are selling things. You learn a lot from the forums, but there are parts of the forums where you need to become a member of WAGS to view them. Some of them get their cast iron in big lots, keep the rare ones and sell off the rest. You don't have to pay much for a piece you're going to cook with, it doesn't have to be very rare and in mint condition as far as I'm concerned. If it's been well used, it's been well loved. Just remember to check that it sits flat and there are no cracks. Plus I believe that a WAGS member wouldn't steer you wrong, their reputation depends on it! |
Quote:
I'm actually very interested in the doufeu that Le Creuset makes. You put ice in the top, and it keeps the lid a bit cooler so that the steam condenses and drips down on the food, keeping it moist. http://media.mathon.fr/Images/Produi...4-5L-Noire.jpg Whatever I get, I hope to get a black or dark coloured one because I'd like to use it in the solar cooker that I hope to buy one day. I'm all about the green and sustainable these days :) (Just have to sell the house and downsize before I can afford it, so send good house-selling prayers and thoughts if you can, I'd appreciate it muchly) xx |
Quote:
Good luck with your studies ahk! |
Quote:
Taro can be substituted and is interesting because it sort of melts a little. But if you wrap the pork in Taro and then Banana you will get that firm outer layer, it will hold in moisture and get you a little closer to the Ti flavor. Seems like Ti leaves are really hard to find here. I have used this company for other items but have not checked it for Ti leaves. However, if I want something I get on the phone with the vendor and have them go and get it for me. Usually they are happy to help. Hawaiian Food Online |
Quote:
|
Quote:
How cool. Choquito. Cute. Love that Daisy. |
Quote:
Geesh bro all that talent and no place of your own. *sigh* |
Quote:
|
Quote:
We have Cherry. |
Quote:
The condensation of steam was not a problem for me with the Dutch oven but whatever seems a better fit for you makes sense. What kind of temperatures can you get up to with the solar cooking that you are interested in? I am taking a good hard look at the solar industry right now for another reason entirely and am impressed with how many people are reporting smooth sailing with new solar systems that are not only providing electricity but generating more than they need. So power goes back to the grid. Fascinating. |
Citrus Rice:
75g sliced almonds 1L low-sodium chicken stock 1/2 tsp salt 2 tbsp extra-virgin olive oil 380g brown basmati rice, rinsed 1 handful chopped fresh flat-leaf parsley 1 medium orange, zested 1 lemon, zested 125g thinly sliced green onions For the vinaigrette: Vinaigrette: 8 tbsp extra-virgin olive oil 4 tbsp fresh orange juice 3 tbsp fresh lemon juice (about 1 lemon) 2 tbsp soy sauce 1 tbsp honey 1 1/2 tsp ground cumin Salt and freshly ground black pepper How to make Citrus rice salad 1) For the Rice Salad: Place an oven rack in the centre of the oven. Preheat the oven to 180°C, gas mark 4. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes. 2) In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and half the almonds. Toss well. 3) For the vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste. 4) Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds. ~~ I'll ask honey about her other recipe -- Be back in a few hours. |
Quote:
This economy sucks but, there is still room for creative foodies to make a go of it. Even when times are rough, people love good food. So, as I see it, this is as good a time as any to get into the food biz. |
There are worse ways to spend our time!
Quote:
We are all responsible for pulling you away from your studies. [*note failed codependent self work*] Ok the thread is responsible. It is a magnet. I set my laptop on the kitchen counter and while I am doing a few different chores around the house, I keep getting a magnetic pull back to this thread. lol adding...the Cherry is a nice color. |
Quote:
For sure-- leaving now. :| |
Quote:
Seems that a lot of smaller family businesses are going out while new ones are coming in. I posted recently that in my hometown I was shocked to see how many businesses are still in business after 20 years. Some for 30, 40, 50 years. That is a long time for a business. Domino's ooooohhh if it were not for campus business what would they do? Because really at 3am does anyone really care? |
Quote:
Quote:
I'll be interested to see if Ursy's experience is different. |
Oh by the way, I finally got out for a fish taco today. And a ceviche tostada.
Some fire roasted jalepenos and spicy salsa verde...Yum. |
salsa verde, pico de gallo.... drool
|
Quote:
I'm leery of trying them...sorry to say...I have...pre-conceived notions of how my food should be...I try to stray from my norm...but some things are harder to attempt than others... :blink: I WANT to like seaweed salad for example....I hear it's great for iron....and mines gets very low....and it doesn't TASTE bad...it's just...the entire time I'm eating it...all I can think is....I"M EATING SEAWEED!!! But I can eat nori...so go figure... |
I have been reading through posts on here all day and this place is making me hungry. You all have such wonderful ideas and thoughts on food. I can't wait to see what happens next, and share a bit of my own kitchen magic...
|
Frozen pomegranate seeds.
|
Quote:
I am so easy. It's really all about the simple things in life. |
Quote:
You may like it. If you don't, that's ok too. Seaweed salad is definitely not for everyone. I happen to love it but it took some getting used to at first. Remember that the source of our food chain is at the bottom of the sea. All of that cellular matter in the seaweed looks just like hemoglobin under a microscope, so go figure. If you feel good after you eat the seaweed salad you may come to appreciate it more. When I first started eating sushi I was 15 and my Mom was trying to convince me that I would love it and I recall saying something like "Mom there is no way that I am going to like raw fish" and wow did I give her a hard time about it. Yet, it took her about 5 minutes to find a flavor profile that I would like and that turned out to be Tekka Maki and poof..I was a believer. So maybe seaweed salad is not for you but perhaps something like spinach steamed and tossed with soy sauce, rice vinegar, a dash of toasted sesame oil would be more your thing and you would get thr iron benefits. |
Quote:
|
Quote:
This thread will make you hungry. We need WARNING label. We have a lot of talented cooks and dedicated foodies in here. Please share some of your own favorites with us! Quote:
What do you do with the pomegranate seeds? |
i like raw fish over cooked fish. (go figure)
time to make dinner -- we are having something easy. nachos w/ black beans, green chili, left over turkey, cheese topped off with greek yogurt, green onions, and diced avocados. |
Quote:
That would probably require like a bazzillion pomegranates though. |
Quote:
and...the correct word is BRAZILIAN....cuz I have a wicked good blonde joke that makes me say that now......lol |
Quote:
Solar crock pot hmmm...now you and Ursy have me thinking about this. Going to have to do some research. 200 degrees C would be ideal for proofing bread. |
Quote:
Brazilian food! There is something that we have not covered! lol *wondering what the joke is* |
Quote:
Raw Tuna..could eat it every day. Just about everything else...is getting cooked. |
So, I wanted to share a family recipe that I have been discussing lately because of the holidays.
My grandmother always made Scandinavian egg cake for Christmas morning. It is everyone's favorite holiday treat. My grandmother once explained to me that this recipe was used to take up the bread that was going dry and stale. Heat 2 cups of milk in a pan till it is almost boiling then remove from the heat. Break up and slowly add 8 to 12 slices of bread (we uses plain white bread, but any bread you like could work) and beat with a whisk until smooth, it should be a thin paste consistency. Add 8 to 12 eggs, one egg at a time, mixing with the whisk until the mixture is viscous. Season with salt and pepper to taste. Spread 1 lb crumbled sausage or bacon cooked with a diced onion in the bottom of a standard cake pan. Pour the egg batter over top of the meat and place sliced of tomato on top of the batter. Bake in a 350 for about 30 min, until a knife comes out clean in the center. Add cheese to the top of the cake with 10 minutes left to bake. Cut and serve hot. |
Quote:
What kind of cheese do you suggest? |
Quote:
|
Quote:
|
| All times are GMT -6. The time now is 04:51 AM. |
ButchFemmePlanet.com
All information copyright of BFP 2018