Something Delicious

ahk · 11-29-2012, 04:00 PM

what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?

Corkey · 11-29-2012, 04:07 PM

Quote:

Originally Posted by ahk

what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?

Taro, is as close as I can get. Sweet...

WolfyOne · 11-29-2012, 05:11 PM

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

Sun · 11-29-2012, 06:04 PM

Quote:

Originally Posted by WolfyOne

I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make

Wolfy! Oh wow you just took me on a trip back to Puerto Rico, thank you. My Mom is from the Island and the family makes Coquito, which we all love. This is a very creative interpretation using chocolate.

How cool. Choquito.

Cute.

Love that Daisy.

Ursy · 11-29-2012, 05:12 PM

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!

Sun · 11-29-2012, 05:56 PM

Quote:

Originally Posted by Corkey

Taro, is as close as I can get. Sweet...

Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!

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

Corkey · 11-29-2012, 06:00 PM

Quote:

Originally Posted by Sun

Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!

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

They haz mah favorite coffee!!!!! No cafe for me, I can't stand that long LOL

Sun · 11-29-2012, 06:05 PM

Quote:

Originally Posted by Corkey

They haz mah favorite coffee!!!!! No cafe for me, I can't stand that long LOL

Recruit and Train!!

Geesh bro all that talent and no place of your own.

*sigh*

Corkey · 11-29-2012, 06:09 PM

Quote:

Originally Posted by Sun

Recruit and Train!!

Geesh bro all that talent and no place of your own.

*sigh*

If I could hire you or Wb, then I'd think about getting a loan and do it.

Sun · 11-29-2012, 06:22 PM

Quote:

Originally Posted by Corkey

If I could hire you or Wb, then I'd think about getting a loan and do it.

If you want to do something in CA hit me up in PM, I am talking to someone about a partnership for a future venture and you may be interested in that as well. Another buddy of mine wants to put a food truck on the road in CA and do some of the foods that we seem to have in common.

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.

ahk · 11-29-2012, 06:10 PM

Quote:

Originally Posted by Sun

Hey don't be a stranger! We have important foodie business to handle here

Good luck with your studies ahk!

Thanks about studies-- I'm trying really hard not to be a stranger.

We have Cherry.

Sun · 11-29-2012, 06:26 PM

Quote:

Originally Posted by ahk

Thanks about studies-- I'm trying really hard not to be a stranger.

We have Cherry.

Uh you got sucked into the delicious thread.

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.

ahk · 11-29-2012, 06:28 PM

Quote:

Originally Posted by Sun

Uh you got sucked into the delicious thread.

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.

Very true-- but its not only because its about food, its about the people that are in it.

For sure-- leaving now.

ruffryder · 11-30-2012, 10:47 AM

damnnn speaking of pots and pans. mine traveled with me from CO to FL. We broke the handle off a pan the other day. It's time for some new ones!

Zimmeh just ordered some cast iron ones I believe. We should be getting them real soon and I'll have to come back to report on them after we have had the pleasure of using them. Our Christmas present I guess. . or her way of telling me to cook more. hehe.

Sun · 11-30-2012, 11:13 AM

Quote:

Originally Posted by ruffryder

Happy Friday Folks !

That is the only pasta I buy now and brown rice that I eat, unless at a restaurant.

ahhh Grandmother's recipes. The best! I'll be searching for some good tamales this holiday season that compare. I found some last year and probably go with the same place for this year. . pork and red chile and some green chile and cheese ones. I should ONE OF THESE DAYS break down and try to make my own.

Hey ruff,

I am hoping that someone will post some Tamale recipes and tips. This may require recruiting someone.

So shout out to all of you Tamale makers out there! Help us out!

Quote:

Originally Posted by ruffryder

damnnn speaking of pots and pans. mine traveled with me from CO to FL. We broke the handle off a pan the other day. It's time for some new ones!

Zimmeh just ordered some cast iron ones I believe. We should be getting them real soon and I'll have to come back to report on them after we have had the pleasure of using them. Our Christmas present I guess. . or her way of telling me to cook more. hehe.

Definitely let us know how the pans work out for you.

What do you plan on using the pans for?

ahk · 11-29-2012, 06:19 PM

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.

11-29-2012, 05:11 PM	#3
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,397 Times in 4,140 Posts Rep Power: 21474858	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 __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

11-29-2012, 05:12 PM	#5
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	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! __________________ My art My Zazzle My Printfection

11-29-2012, 04:00 PM	#1
ahk Infamous Member How Do You Identify?: . Preferred Pronoun?: Male Relationship Status: Married Join Date: Sep 2012 Location: NM Posts: 5,317 My Photo Gallery Thanks: 2,688 Thanked 8,538 Times in 2,630 Posts Rep Power: 21474853	what kind of flavour do Ti leaves bring to the pork? anything you can compare it to?

11-30-2012, 10:47 AM	#14
ruffryder Senior Member How Do You Identify?: FTM Preferred Pronoun?: guy ones Relationship Status: ... Join Date: May 2011 Location: chillin' in FL Posts: 3,690 My Photo Gallery Thanks: 21,951 Thanked 9,679 Times in 2,875 Posts Rep Power: 21474854	damnnn speaking of pots and pans. mine traveled with me from CO to FL. We broke the handle off a pan the other day. It's time for some new ones! Zimmeh just ordered some cast iron ones I believe. We should be getting them real soon and I'll have to come back to report on them after we have had the pleasure of using them. Our Christmas present I guess. . or her way of telling me to cook more. hehe.

11-29-2012, 06:19 PM	#16
ahk Infamous Member How Do You Identify?: . Preferred Pronoun?: Male Relationship Status: Married Join Date: Sep 2012 Location: NM Posts: 5,317 My Photo Gallery Thanks: 2,688 Thanked 8,538 Times in 2,630 Posts Rep Power: 21474853	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.