Something Delicious

[absurdfemme]

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.

[Sun]

Originally Posted by Ursy

No problemo my friend

All this talk of hot sauces reminds me that I came across a recipe for home made Sriracha last week. I really like Sriracha, but am looking forward to trying this sauce someday as many of the reviews are saying that they will never buy sauce again because this recipe is so much better.

http://food52.com/recipes/6441_fresh...e_made_rooster

Though I haven't tried the recipe yet, I can already give some advice. Do try to make it with palm sugar, it is wonderful stuff and really makes a difference, no matter what the recipe.

Ursy I love Sriracha and cant have it because of the heavy sulfites so this is a really fabulous recipe for me to have. Thank you. You can be my Sous Chef anytime, you really know your stuff

Come on over here and lets open a little Cafe together.

[Sun]

Originally Posted by Dante

Good morning, delicious people! Sun ...you asked me about the scalloped oysters recipe a while back. It requires oysters, crushed soda crackers, dots of butter, and milk. salt and pepper .....if it starts to burn a little on top, I remember my mom saying to add a little more milk and just pop in the oven til done.
Greyson ......I remember those bologna sandwiches when I was a kid. I grew up in East LA. We were practically neighbors!

Food Network Trivia .....Chef Bobby Flay dropped out of high school to pursue his love of cooking. At the age of 7, he asked for an Easy Bake Oven and got one.

cinnamon helps aid in regulating one's blood pressure.

I observe that every chef when chopping something such as parsley or basil, they use their knives, but, I use my cooking sheers and it seems easier . Anyone else ever use cooing sheers for things?

tyvm Dante

Hey Dante!

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.

[Sun]

Originally Posted by LeftWriteFemme

This is the second post for my new tangential blog for my mother's cook book. The blog is called Do Not Drink the Tap Water on Alpha Centauri: An Intergalactic Travel-log plus Earth equivalent recipes


Here is the link to ABouquet of Recipes: From Sherrie's Mon
A Bouquet of Recipes: From Sherrie's Mom: Winnie Jenkins, Sherrie Theriault: 9781481019279: Amazon.com: Books

LeftWriteFemme Welcome! Thank you so much for your post. I really enjoy the diversity of this thread and what everyone brings to it. Intergalactic travel sounds fabulous to me. My 15 year old would be enchanted. I will have to share this with her.

[Sun]

Originally Posted by absurdfemme

it's raining and cold here, so today is a beef stew day. my beef stew is unique in that it contains COFFEE. strong, french roast coffee. that makes a really nice roux and gives it a rich flavour like no other i've ever had. since i'm originally from the cajun-influenced coastal area of MS, it does contain creole seasoning and tabasco, as well as other seasoning.by far the best beef stew i've ever eaten, bar none. recipe shared upon PM.

Greetings and Welcome to the thread! Coffee and Tabasco, I am all in. Sounds like a wonderful stew. Coffee is so great for breaking down proteins in meat products. A natural tenderizer.

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?

[Ursy]

Originally Posted by Sun

Ursy I love Sriracha and cant have it because of the heavy sulfites so this is a really fabulous recipe for me to have. Thank you. You can be my Sous Chef anytime, you really know your stuff

Come on over here and lets open a little Cafe together.

O.M.G. That would be SO MUCH FUN
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!

[TheMerryFairy]

Originally Posted by Ursy

O.M.G. That would be SO MUCH FUN
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!

*Swoons over the thought of a cafe-art gallery* I would hang out there!

[Dante]

Originally Posted by Ursy

O.M.G. That would be SO MUCH FUN
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!

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.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

[Corkey]

Originally Posted by Dante

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.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

Before you cook with cast iron be sure to season the pan well. salt to clean.

[TheMerryFairy]

Originally Posted by Dante

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.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

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.

[Sun]

Originally Posted by Dante

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.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

We must have an Ursy party when she gets here. What fun.

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.

[Ursy]

Originally Posted by TheMerryFairy

*Swoons over the thought of a cafe-art gallery* I would hang out there!

Todally - and there'd be a garden out the back so we could grow our own chillis for the home made sriracha... pity I'm so far away, but we can dream

Originally Posted by Dante

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.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

It would be wonderful wouldn't it?

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.

[Ursy]

Originally Posted by Sun

We must have an Ursy party when she gets here. What fun.

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.

Ursy party - lol

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.

[Sun]

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.

[Sun]

Originally Posted by Ursy

Ursy party - lol

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.

I do search for vintage pans. Where are yours made?

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.

[Sun]

Originally Posted by Corkey

Before you cook with cast iron be sure to season the pan well. salt to clean.

Yet another perk in having a vintage pan. Well seasoned.

Nothing like getting the pan hot and doing a quick grill on a good steak. I take mine rare, so its a short event.

[Sun]

Originally Posted by TheMerryFairy

I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

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.

Same here. I love to learn from people who are really good at what they do.

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.

[Ursy]

Originally Posted by Sun

I do search for vintage pans. Where are yours made?

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.

Wagner and Griswold were both made in America, I think mine are from the early 1900's.

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!

[TheMerryFairy]

Originally Posted by Sun

Same here. I love to learn from people who are really good at what they do.

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.

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*

[Sun]

Originally Posted by absurdfemme

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.

This is not a familiar chili to me but it has an interesting history. Datil Chili Pepper.

spritzerj may be interested in using this pepper in a jelly. Seems that this was one of its original uses.