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:chaplin: |
Ok Day I am going to send a note to Ms Paula Deen and tell her you want her to go wild with the linguica!
How about Portugese Kale Soup have you had that? |
i love Linguica! it's very similar to our Andouille sausage.
i bought some Chorizo today! |
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Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing. |
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What will you do with the chorizo? |
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I haven't seen frozen pulp over here, I shall have to investigate. :detective: |
Chorizo is for my breakfast, i love it with eggs.
Andouille is VERY hard to come by. i remember i found some when i lived in Massachusetts, it was HORRIBLE. Yes must go to LA to find real andouille, and boudin!! |
Dee I found this place online Cajun Grocer
and this place Cajun Sausage Could either of these be useful resources for you? |
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I adore chorizo and morcilla (blood sausage) too. There's just something about Spanish food that makes me very, very happy......................apart from the deep fried pigs ears and octopus tentacles :eek: I'd love to try the chorizos of other countries too. Enjoy yer sausage :cheesy: |
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Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it. There is a theme in my life...fiery chilis! |
For our Anniversary dinner
Winner winner chicken dinner...:readfineprint: In the crock pot, chicken, chicken broth(low sodium) potatoes carrots, Ol' Bays, chicken gravy, oregano, basil, crushed red pepper flakes, dill weed, jalipino. |
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LOL So what are you serving your lovely lady for dessert? You remind me how much I miss having someone to cook for. I would say take good care of her but I know that you do already! |
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Knuckle bump |
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I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out. Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste. :chaplin: |
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Now that we go to NOLA once a year in Syr's truck i can load up on all my favorites. Boudin isn't blood sausage. It's sausage casing stuffed with rice and pork or crawfish. It's SO good! http://dixiedining.files.wordpress.c.../08/boudin.jpg |
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Well we have this in common Daktari, welcome to the chili club. Membership is free. Kimchi can be purchased in markets over here, usually where fresh vegetables are sold, though it is refrigerated. There are some very simple recipes online. In CA the local Kimchi (also called Kimi Chi by the locals) company that makes it in 5 gallon white plastic buckets, as it needs to sit and ferment. Those same buckets are widely available in food service supply stores and catalogs. Same concept as making sauerkraut just different ingredients. The Kimchi is also cut in various ways, thicker strips and smaller pieces than what you might experience sauerkraut to be. What, may I ask is a Tamarind block? Is this a dried bouillon type of product? |
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Yes hon, I am familiar with boudin though its been forever since I have had it. What else do you load up on when you go to NOLA? |
Foodie Alert
Can someone please post instructions for making a real southern style Chicken n Dumplings? Please? I see recipes but I want to know how you all make it. Thank you. |
Boudin..you have to know what it is or....you can convince a friend it comes from a small alligator type animal. We ended up going boudin ball hunting...it was priceless! We took a shot gun and lanterns!
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I have not seen this particular product but I have seen a few others. Guess it depends on where we are. In CA or NY I can find most anything. AZ not so much. Ordering online is a good option. Oh Tamarind where have you been all my life? |
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Gotta love the diversity in this thread! |
This is going to come out of left field but...
GOAT CHEESE! I had some mushroom caps stuffed with sausage and goat cheese. I have been on a goat cheese kick for a while now and think I can put it on almost anything lol |
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Goat cheese is awesome. There is a farmers market in Berkeley where the farmers bring amazing goat cheese. Well, they sell it in farmers markets all over CA come to think of it. One farmer however rolls small rounds of the cheese in chopped dried apricots. It is crazy good. Try it with sun dried tomato's sometime. Great as a bread topping. |
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My goat cheese favorites: Thin slice beets and roast them for just long enough that they are juicy, but still crisp. Smear them with goats cheese and sprinkle with fine chopped basil. In the mushroom caps, yes! Baby bellas, stuffed with goat cheese, a slice of cherry tomato, and a bit of basil. Roast it and it's like you've got a stuffed lasagna bite. I really like it in quiche. I usually use a non-dairy milk, like almond, with the eggs and then whip in some soft goat cheese and then add in, depending on the season, asparagus, spinach, fresh herbs... Empanadas with black beans and goats cheese with some spicy salsa. Love the goat cheese! |
Goat cheese pizza, with fresh tomatoes and basil....do it!
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Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk. |
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My experience with Almond Milk is that it can be a little thin. So depending on what I am using it for I may tweak the milk substitute a little bit. Well I tend not to use cows milk in a lot of things, but organic Almond, soy and rice milk can be hard to come by in some locations so there are challenges to that. As long as you do not need the milk to emulsify with anything like an egg yolk you should be ok. I am very interested in knowing how your coconut oil baking experiment turns out. Please keep us posted. And feel free to send samples *grin* (you knew that was coming, lol ) |
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When are you making this for me? I really want a stone wood fired oven of my own so that I can make pizza the right way. The ideal thing would be to have one in my backyard, but it would be smart to just open my own cafe and have something made for the place. My short term fantasy there is to be cooking pizza and breads in the oven all day long while the aroma wafts down the street and pulls people through the door causing such a long line that we have to do crowd control. LOL Yeah I can dream. But I like the idea. The thing is that with a wood fired oven you cant take your eyes off of the pizza because 20 seconds too long means that your creation goes "poof" up in flames. Kinda fascinating how that works. |
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I have never used Hemp milk. Do you ever make your own milks? One of my concerns is that there is so much toxic soy milk on the market. People are trying to eat healthier by buying commercially produced mainstream soy products and they are buying poison. This is so frustrating to me. I am all for GMO and chemical labeling. |
Right now i am at work. Can't wait to go home and have lunch!
We are having moose meat tonite, my first time trying it . |
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You can bake the Paella in the cooler part of the wood fired oven though you would have to keep turning it like a pizza. Spanish food...aye..I have been wanting to make arroz amarillo con gambas al ajillo for weeks now. With some roasted red peppers chopped and mixed into the rice. Sort of a quick fix when I am craving Paella and dont have hours to prepare it. The sauce is so good that you can soak it up with a loaf of crusty tangy sourdough bread and still be craving for more. |
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How do you prepare moose? |
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