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Sun 11-07-2012 04:23 PM
Quote:
Originally Posted by ahk (Post 694810)
probably just weather related-- not enough rain for the crop. it happens from time to time.

if you do get the chance, order some til they run out completely, though I heard it was way more expensive.

505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 <-- clicky clicky

and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED

I will be back soon-- :fastdraq:
So is it true that all you New Mexico folks are either Red or Green? That is what I heard when I was there. Thanks for the link!

Daktari 11-07-2012 04:24 PM
Quote:
Originally Posted by Sun (Post 694757)
Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.
Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.


:chaplin:

Sun 11-07-2012 04:25 PM
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?

girl_dee 11-07-2012 04:27 PM
i love Linguica! it's very similar to our Andouille sausage.

i bought some Chorizo today!

Sun 11-07-2012 04:28 PM
Quote:
Originally Posted by Daktari (Post 694882)
Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.


:chaplin:
Hi Daktari, Welcome!

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.

Sun 11-07-2012 04:30 PM
Quote:
Originally Posted by girl_dee (Post 694888)
i love Linguica! it's very similar to our Andouille sausage.

i bought some Chorizo today!
All are great products for flavoring up soups and stews. Andouille can also be hard to come by.One of these days I want to make a trip to LA and just eat my way through! lol

What will you do with the chorizo?

Daktari 11-07-2012 04:34 PM
Quote:
Originally Posted by Sun (Post 694891)
Hi Daktari, Welcome!

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.
I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore. :sigh:

I haven't seen frozen pulp over here, I shall have to investigate. :detective:

girl_dee 11-07-2012 04:34 PM
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!!

Sun 11-07-2012 04:40 PM
Dee I found this place online Cajun Grocer

and this place Cajun Sausage

Could either of these be useful resources for you?

Daktari 11-07-2012 04:41 PM
Quote:
Originally Posted by girl_dee (Post 694888)
i love Linguica! it's very similar to our Andouille sausage.

i bought some Chorizo today!
I lurve sausages of all types. If you can ahold of merguez sausages you're in a for a treat.

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:

Sun 11-07-2012 04:44 PM
Quote:
Originally Posted by Daktari (Post 694894)
I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore. :sigh:

I haven't seen frozen pulp over here, I shall have to investigate. :detective:
If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.

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!

Corkey 11-07-2012 04:48 PM
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.

Sun 11-07-2012 04:51 PM
Quote:
Originally Posted by Corkey (Post 694903)
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.
You sound like Guy Fieri Corkey!

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!

Corkey 11-07-2012 04:56 PM
Quote:
Originally Posted by Sun (Post 694904)
You sound like Guy Fieri Corkey!

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!
Some things are so good, desert ruins them. LOL
Knuckle bump

Daktari 11-07-2012 04:58 PM
Quote:
Originally Posted by Sun (Post 694902)
If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.

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!
I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste. :(

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:

girl_dee 11-07-2012 04:59 PM
Quote:
Originally Posted by Sun (Post 694898)
Dee I found this place online Cajun Grocer

and this place Cajun Sausage

Could either of these be useful resources for you?
i've been ordering from the Cajun Grocer since Katrina.

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

Sun 11-07-2012 06:00 PM
Quote:
Originally Posted by Corkey (Post 694905)
Some things are so good, desert ruins them. LOL
Knuckle bump
Ok that is a first. I have never heard of dessert ruining anything! If you want to stay married my friend how about asking her if she would like some dessert? *smirk*


Sun 11-07-2012 06:06 PM
Quote:
Originally Posted by Daktari (Post 694906)
I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste. :(

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:

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?

Sun 11-07-2012 06:09 PM
Quote:
Originally Posted by girl_dee (Post 694908)
i've been ordering from the Cajun Grocer since Katrina.

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!
Hi dee! So Cajun Grocer is a good bet? Awesome. Good to know.

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?

Sun 11-07-2012 06:11 PM
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.


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