catdaddy
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Posts posted by catdaddy
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Thank you all for your thoughtful words.
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My neighbor, who is vegan, is fighting through treatment for throat cancer. Apparently she has retained some appetite. I'm wondering if anyone has any suggestions for a dish or dishes I could prepare for her? Swallowing is difficult but not impossible so small/soft pieces are ideal.
So far I've made congee with pureed dried mushroom.
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I'll chime in here to say I love to read about your daily travels and travails in the camper and in the kitchen. I cooked professionally for many years and still get lots of joy doing it at home. Mrs catdaddy and I are planning to go on the road in the near future so posts about rv life are doubley interesting. I guess the most valuable posts are the ones discussing mistakes or unfortunate turns of fate and how you deal with them.
So please carry on there's lots of folks interested. And thanks.
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On 10/22/2020 at 2:16 PM, Duvel said:
I am not sure about a turkey breast roll, but turkey leg roll (first SV, then deep fried) is a truly remarkable item: easy to prep, forgiving in the making and very satisfying to eat.
This sounds delicious. Care to share your recipe?
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19 hours ago, Tri2Cook said:
Soul food is cooking from the soul. Taking what you got and making it good so you can feed those you love and make them happy and yes, "those you love" most certainly can include yourself. But I'm pretty certain from the follow-up posts that you're looking for stereotypical African American cooking, especially that with roots in the south. The thing is, what's been said above is absolutely true. That cooking isn't much different than what anybody else in the south will have as their culinary roots. There are introductions to the cuisine that came with the people brought over into slavery but they caught on pretty much across the board in the south, not just among the slaves. There are also things that probably stayed predominantly among the poor, but that too without particular racial distinction. What you see in a Chicago "soul food restaurant", you will quite often find on the hot food line in almost every convenience store in the south and definitely on the dinner tables of a large portion of the people... with no racial lines.
I would add to the above that various editions of the JOY OF COOKING include some great recipes (and even some technique description) for specific dishes.
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1 hour ago, gfron1 said:
Okay, what about these green szechuan peppercorns I found at the store recently?
My experience with the green ones is that the flavor is overwhelmingly piney and the numbing factor is high. The piney flavor reminds me of retsina.
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Maybe a couple anchovies when you sweat the garlic or even a little MSG.
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Grace Young has written wonderful cookbooks describing how to stir fry at home with typical equipment. In general she advises using a flat bottom high carbon steel wok. After that it's about limiting the amount of food that goes in a one time and technique. Stirring at the right time and leaving to sear at the right time. Also learning velveting is handy.
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14 hours ago, blue_dolphin said:
This 2019 paper, Water-indexed benefits and impacts of California almonds, doesn't specifically address the 1 gal/almond claim, rather they use a measure called "water footprint" but they use the same metric across a large range of California crops to compare water usage vs nutritional value vs commercial value and also compared the water usage of almonds grown in different areas of the state. As to how those water usage values were derived, they cite a 2011 paper, The green, blue and grey water footprint of crops and derived crop products, which goes into much detail on the mathematical formulas used to calculate the water footprint values they present in the voluminous tables in the paper. Kinda interesting.
Obviously, I don't have enough to do 🙄
Please let me know if I'm interpreting wrong.....Although almonds, and other tree nuts, use a lot of water there are few crops as nutritiously dense and economically significant. So you get lots of bang for your buck with almonds.
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On 3/2/2020 at 10:28 AM, Smithy said:
Does anyone know a good source of local pine nuts, preferably shelled,
Costco sells organic shelled pine nuts under their Kirkland label.
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5 hours ago, liuzhou said:
葱油饼 (cōng yóu bǐng). Chinese scallion pancakes.
Han Mardi Gras tradition?
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9 hours ago, JoNorvelleWalker said:
Ankarsrum flocker in action.
Dough for walnut oat cookies in the freezer.
Do the oats have to be cooked at all before flocking?
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My dad always used to tell us to not stop eating till it was gone. Can't burn if you're still in the act of eating. It will still be hot after though.....
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1 hour ago, heidih said:
@Alex All sounds good but my mind is buzzing with miso + orange - to be explored My access to both is good.
I was thinking the chocolate tahini sounded interesting.
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Thanks for taking the time to share AGAIN, Shelby. It's always a pleasure.
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The biggest take away from gullet for me is the energy for trying something new or even to do the same old thing again with added enthusiasm. I started hanging out here during the time when I owned a restaurant and couldn't sleep at night for obvious reasons. It was comforting to realize that obsessing about little culinary things was normal for a bunch of other people.
Fast forward to the present where I've retired from commercial kitchens but still derive almost daily motivation to cook for me and ms catdaddy. I especially like the mini-blogs and food diaries from all over the world.....not to mention my Anova, Darto pans, and insta-pen.
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Gotta say..That jelly sounds great! I am a firm believer that jam/jelly is a basic food group and wild fruits make the best.
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Alright! Our intrepid Canadianas are at it again. French fries dipped in miso, embedded fish hooks, and a new kitchen. What could go wrong.
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Hello Baby Boomers.......
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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?
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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.
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I think I remember that they don't have any eggs in them.
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On 3/18/2019 at 9:35 AM, Robenco15 said:
This is an interesting topic as I just bought a 160k BTU outdoor wok burner and a round bottomed wok. I've been using it for about 2 weeks now with a lot of success and some burnt rice. I purchased Grace Young's Breath of a Wok and Stir-Frying to the Sky's Edge and both are very helpful. I also joined her Facebook group called "Wok Wednesdays" and it has been nice getting feedback directly from her and the others in the group.
That being said, the book was written for a standard home stove, not the outdoor high power burner. She has already given me ways to adjusting the recipes in terms of how they will react to the high heat. Things like not needing to have very dry vegetables, not needing to sear meat for a minute in a single layer, not adding the aromatics first as they will burn, etc. I find the books show me the order I need to build my stir-frys and obviously provide recipes as I'm unfamiliar with some of the building blocks of stir-frying. Like others said though, it's about doing it over and over when it comes to stir-frying and learning how to build each dish, what goes in when, etc. etc. I'd recommend both books. They both offer a lot of background insight and other useful information. Breath of the Wok is probably the one to start with if you only get one. I initially got SFTTSE figuring it was the newer and better version, and it is great, but I'm finding BoaW to be more of an education.
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.
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On 3/10/2019 at 8:36 PM, heidih said:
I distinctly remember my Vietnamese mentor Kym showing me her pantry with 2 different bottles: One for cooked preps and the other for dipping sauce and raw applications.
Can you tell us about the 2 different fish sauces? Like brands and etc.?
Christmas Eve/Christmas, New Year's Eve/Day 2020/21
in Food Traditions & Culture
Posted
Those pecans look so good. Do you have a recipe you'd like to share? I'd be happy to trade for my Buttermilk Praline recipe.