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society donor
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    Sanibel, FL

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  1. I'd like to add my thanks for the in depth reporting in your blog, Panaderia. It's content like this that makes egullet so unique and enjoyable. 😀😀 I wonder how the climate changes are effecting your seafoods?
  2. Walmart has 10lb. bags of chicken leg&thigh quarters for less than $6. I cut them up a little, bring em to a boil then dump it out and rinse. This gets rid of some blood as well as some nasties that might be on the surface. Then I make my stock. The parts are always off brand but I've never had a problem with spoilage.
  3. I think I remember that they don't have any eggs in them.
  4. Grace Young is a great educator. Sounds like she gave you good advice about how to vary her recipes for high btu cooking. The best thing I learned from her was the need for careful balancing of flavors and textures for success. Dishes often come out ok when you leave out an ingredient or vary a technique. But if you follow her well developed recipes to the letter the result is often sublime. The Chinese pantry is full of overpowering uber-umami things but in the right amounts it's wonderful. I cook on a butane stove and have taken to using velveting a lot. I can cook 24oz of chicken and a big pile of veg in a 14" wok great results.
  5. Can you tell us about the 2 different fish sauces? Like brands and etc.?
  6. It's all about the timing. Food doesn't stay in the wok long. Your mis en place needs to be on point. A pro wok range setup always has a full pot of simmering stock going. Hard veg, like broccoli, are dipped into the stock for maybe 45 sec to get the cooking started before they hit the wok.
  7. Don't forget that you can always vary the heat during cooking...it doesn't have to stay turned up to 10.
  8. Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about the Rancilio or other great machine on the market? Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
  9. Sad news. I have a lot of respect for people who stayed in the business for a lifetime. I made it 30 years before my body couldn't take it anymore. Seems like its the years after 50 when your impact is really felt. Good for her and her life well lived. Like @Kim Shook said above Katie is a light for a whole pile of people.
  10. catdaddy

    DARTO pans

    I have received two shipments from Darto this fall. They were both preceded by an email just like the above.
  11. Thank you all for your suggestions. We did indeed go to El Charro downtown. Over all it was not a pleasant experience. I don't want to judge a place on one visit so I'll just say I would try it again some day based solely on it's reputation. Carne seca was ordered and passed around the table...1 thumbs up and 5 thumbs down. It's not for everyone. We did find a little gem in Marana near where we were staying. http://mexicanrestauranttucson.com. Breakfast, lunch ,and dinner in a strip mall between a sports bar and a bike shop I think. Really good red chile sauce and two table salsas to die for. Everyone enjoyed their meals. Drinks were good too although I didn't partake. Nana, whose name is Maria, was there on the floor bringing flatware and napkins to the table and her son was making drinks and serving them. Mostly locals and all age groups. Isn't serendipity grand!
  12. I'll be in Tucson for dinner on Monday night and we will be dining at the El Charro. Anyone familiar with the place? and if so what should we eat?
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