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Datil chilies
Are y'all familiar with Datil chilies? I don't know much about them. There was a man selling them at the Oklahoma State fair when I was there. He gave me a bottle of sauce, which I thought was good. Not as hot as Habanero, this sauce was smoky, but I beleive he had smoked the Datils before making the sauce to get that flavour.
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Come on over here and lets open a little Cafe together. |
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Good stuff here. I was thinking that your Moms baked Oysters may have been just that recipe, thank you. This is a great recipe for bringing up the flavor of the Oyster and not complicating it with other strong flavors. Kind of like Oyster stew in a shell. Sheers are a fine alternative to a knife for cutting herbs. I rarely use them but I am very inclined to use my knife for everything. Although, I no longer have my favorite knife. So sad about that *sigh*. Forgot that I had it in my carry on and homeland security got me...again. They were nicer this time, the last time it was pounce and detain. Run an FBI check. Thankfully I am clean. Nothing in my background. This time the guys tried to help me get my bag checked but it was too late. Had to give the knife away or fly another day. |
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Not sure what I would do were it not for coffee, it is such an essential part of my day. Do you mix your own Cajun spices? |
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I wish I could! Maybe at the very least I can visit one day. Ooh, you know what I'm thinking? Cafe-art gallery. Perfect! |
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That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool. One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about. I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.:linecook: ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research. |
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Before you cook with cast iron be sure to season the pan well. :) salt to clean. |
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I love to experiment without recipes or taking a recipe and trying to alter it to see what kinds of flavor profiles I can build. |
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Dante I have been looking for a good American made cast iron skillet for years. I had a few years ago and gave them away when I made the move cross country. Little did I know it would be so hard to find something that is not made in China. A good skillet is worth its weight in gold to me. I love my mandoline and use it for making long linguini like strips of cucumber for salad. Generally cucumber, rice wine vinegar, a little toasted sesame oil, some grated ginger and honey. A few toasted sesame seeds. Then I chill it. It is a nice cool accompaniment to hot and spicy Asian foods. |
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I love my mandolin - what brand did you get? I also love my cast iron skillets - no more sending crappy non-stick frypans to landfill every few years too. Super happy about that! I hope to pass them on to Bek someday, if she ever shows an interest in cooking... I have a Wagner and a Griswold - they're both way older than me. I'd love to know their history. |
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Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable. The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products. I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me. |
Ursy I love the idea of a Cafe & Gallery. I have always been really intentional about the art that is displayed in any space that I have worked in as well as in my home.
With the economy being what it is I have to get more and more creative about my work and I am actively looking for a location to open a small cafe. Having a commercial kitchen to cater out of will be useful as well. The big question is CA or AZ. There are ups and downs to both. Oddly however I have connections to two communities that do not seem to be experiencing a recession. Very strange but I am very fortunate to have that reality in my life given how bad the economy is in so many places. |
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The weight of the pans can provide a good workout. :) Says the one who carelessly grabbed a 50lb bag of sugar 2 weeks ago and tore ligaments in my left elbow. *sigh* Not so smart sometimes. |
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Nothing like getting the pan hot and doing a quick grill on a good steak. I take mine rare, so its a short event. |
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In years gone by I would pick travel destinations based on some factor other than the local cuisine. One day it occurred to me that hey, I could actually travel to a destination because of the food and not have the food be an accessory to the trip. What a revelation! Suddenly I was planning vacations to destinations that had restaurants, farms, and purveyors of excellent goods. Even the simplicity of an island vacation changed for me. I recall my first intentional vacation to Napa Valley. My head was so spun around by the food culture that I knew I had to move to CA. |
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Australia doesn't have the rich history in cast iron that the U.S. has, so I had to get them via Ebay (which can be risky - there are cheap copies out there. I took an educated gamble and it was fine) The shipping to Australia was pretty high, as you can imagine - given the weight, but still cheaper than a brand new Le Creuset from the local department store, and I think they were a worthwhile investment. The forums at the Wagner and Griswold society contain a wealth of information, and the members are pretty generous with their knowledge. You can also find ebay listings posted by members of WAGS which cuts down a lot on the guesswork. http://www.wag-society.org/ It's also good to check out the part of the forum where they post ebay listings of fake copies so you know what to steer clear of. I would totally become a member if I was in the U.S. - and I'd also be scouring garage sales and flea markets for the vintage stuff. There are still some wonderful finds to be discovered out there! |
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That is such a beautiful story! I was more the type to just up and go. No reservations, no planning haha. *Sigh* It's been a good 7 years since I've done that kind of travelling around, at least for more than a weekend at a time (which is still quite enjoyable) . Maybe I will get back into it *smiles* |
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spritzerj may be interested in using this pepper in a jelly. Seems that this was one of its original uses. |
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For many years I would make sure to take at least a full week vacation every six months and if I could manage it, every 4 months. This was more manageble during the years that I have worked for myself. Since one week every year was usually dedicated to a volunteer project, and I have always worked my azz off doing what I do, this was my burnout control system. Not foolproof by any means. Trust me. I can still fry. Fast, especially if I am pulling insane hours at holiday season. But in any case, I learned to plan vacations in a different way for me. Sightseeing and such always wound up being about the food anyway, so I just got more intentional about it. For anyone who has not been to Napa and Sonoma wine country, please put it on your list for the future. This is one of the best regions for foodies in America. Not to be missed. |
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I backpacked for years all over Canada. Weeks, months, years at a time even. My biggest thing right now is to have a place to come back to. There are lots of ideas how I can manage to make it all work, thanks to a special friend or two. |
Ursy, I honestly don't know what brand the mandoline is???
Corkey, thanks for the info. My Uncle is 98 and 1/2 years old! Does this mean that it is vintage? and well seasoned? Also he is leaving me one of those old metal potato mashers that belonged to his mother. I love stuff like that. |
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I guess there is a good chance that you will have a vintage piece, and yes, it should be well seasoned too, assuming it has been used regularly. If you look at the bottom of the skillet, the brand name and markings will often give you good clues as to its origin and age. There are a number of good brands out there, besides Griswold and Wagner. I love stuff like that too. Good for you Dante, you're so lucky :) |
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So, a month or so ago, I went to this amazing little local restaurant called Feast here and had:
French fries with caramelized milk powder dipped in a melted nutella red onion dip Ummmmm....I crave this all the time!!!! I need to learn how to make this sauce! It is ridiculous! That is all I wanted to share! |
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I need to go to this restaurant. Brilliant! I thought dessert poutine was crazy :P |
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Wow that is a totally crazy dip. Let me do a little digging and see what I can find. Where the red onions detectable in the dip? In terms of texture. I have never heard of anything like that. Wild. |
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Their menu is amazing! The idea is you order several dishes and share. That night we had the Grilled Pear Salad, Sweet Corn Fritters (on jalapeno cream cheese), Mac n Cheese that had some kind of chorizo in it, the fries and nutella, and Chermoula Marinated Chicken. It was fantastic!
http://www.feastsa.com/menus/ |
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I had such a foodie weekend and the site was offline and I have no idea how long it would take to recount the weekend food adventures. It is exhausting just thinking about it. Oh..and I have friends that are travelling and call me from NY, Japan..wherever to tell me what they are eating. Foodie central here. Bring it. |
Are you all on Yelp? I find Yelp to be very cool and helpful when travelling.
Here is the listing for Feast, San Antonio. Another link for one of my favorite sushi bars, RA Sushi in Scottsdale, AZ. amazing food, sexy lighting and interior, plus they play R&B music. Score. This is my fav place for excellent Mexican food, Barrio Cafe Check out the reviews of your favorite places. |
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