Something Delicious

[Bèsame*]

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!

Originally Posted by Sun

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?

[Chancie]

I can get this product in tons of stores.

[Sun]

Originally Posted by Chancie

I can get this product in tons of stores.

Hi Chancie and Welcome!

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?

[Bit]

Originally Posted by Sun

Oh Tamarind where have you been all my life?

In the produce section of Food City? It was always available when I lived there; can't imagine they would discontinue it. I used to find it at Fry's all the time too.

[Sun]

Originally Posted by Uniqueswtfemm

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!

Shotguns and lanterns? For sausage?

Gotta love the diversity in this thread!

[little_ms_sunshyne]

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

[Sun]

Originally Posted by little_ms_sunshyne

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

Left field is a great place! This is the "all things foodie zone" so bring it!

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.

[easygoingfemme]

Originally Posted by little_ms_sunshyne

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

Mmm I love goat cheese! We have a vendor at our farmers market with the best in our region. In my opinion.

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!

[Corkey]

Goat cheese pizza, with fresh tomatoes and basil....do it!

[Sun]

Originally Posted by Corkey

Goat cheese pizza, with fresh tomatoes and basil....do it!

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.

[easygoingfemme]

Originally Posted by Sun

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.

Yep, I want that plus a permanent outdoor station for making Paella.

[julieisafemme]

My boss built a wood oven in his yard. He worked for years at Chez Panisse and wanted to recreate their oven. Every year we have our holiday party at his house and we make our own custom pizzas! It is super fun and I love watching the oven. The heat is intense! Looking forward to it this year!

Originally Posted by Sun

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.

[Bit]

Originally Posted by easygoingfemme

I really like it in quiche. I usually use a non-dairy milk, like almond, with the eggs...

Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.

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.

[easygoingfemme]

Originally Posted by Bit

Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.

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.

Yes, non-dairy milk is a very easy 1-1 swap!

[Sun]

Originally Posted by Bit

Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.

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.

Cath have you ever used an olive oil/lemon flush with Gryph for gall bladder cleansing?

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 )

[easygoingfemme]

Originally Posted by Sun

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 find Almond milk to be middle of the line. When I want more rich milk I go coconut or hemp. When I want thinner I go rice or oat. All depends on the dish.