catdaddy
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Posts posted by catdaddy
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On May 29, 2016 at 5:18 AM, rarerollingobject said:
To book-end my day of obsessive noodle eating nicely (after Cantonese wonton mee for breakfast), dao xiao mian, or Sichuanese fresh knife-cut noodles.
With chicken crackling and crispy fried shallots (which I made myself, so used the oil rendered from the chicken skin to fry the shallots), doubanjian Sichuanese chilli broad bean paste, ground Sichuan and white peppers, Chinkiang black vinegar, minced green onions and dark soy sauce that I simmered down with star anise, cinnamon, black pepper, tangerine peel and brown sugar.
You then slick it with a tablespoonful of chicken oil, mix up with the chewy cooked noodles, douse it with chicken crackling, and slurrrrrrrp.
The only time I would stop eating this is if my bowl was empty.
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Looking forward to this foodblog. Love all the market photos and also "notes on a professional bakery" in your past blogs.
Party on Panaderia........
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Will you be eating the prairie chickens or just enjoying them in situ?
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Marmalade is finished. I ended up with 100% sugar because it tasted so sour during the cooking. It took a good 30min to cook down and it went up to 226 degrees. I jarred it in 1/2 pint jars but did not run it through a hot water bath. Nothing like hearing those lids pop after everything is cleaned up and the lights are off.
It's been in the jars for 5 days now and is set up about half as much as I would like. The flavor is great though the sour far out weighs the bitter. Sweetness balances the sourness a bit and it may mellow a bit in the jars.
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OK after a couple interruptions I have begun my marmalade. In the interest of time I'm following a recipe most similar to Katie Meadows. In stead of all water i've used half orange juice from the valencias, which are less sweet than I thought they would be and half water.
The Mexican limes turned out to be calamondin......greenish yellow on the outside with tart orange flesh. The total jus is about 75% lemon. I'm going to use 75% sugar by volume assuming simmered jus and zest is 100%. Might be a long night.
Thanks for all the input I'll keep you posted.
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Hi, FrogPrincesse.
I was considering trying a commercial pectin product that uses 4c of sugar to make 5 pints of finished product. Never made marmalade but I've had good results making berry jams with it. I'd love to hear about your or anyone else's experience with low sugar marmalade.
I think the lemons are the Ponderosa variety, some of them the size of a softball. The folks who owned the tree didn't know what they were but Mr Google provided results.
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Thanks to all who have revealed their proven recipes in this thread!
Just today I got some ripe Mexican limes, knobby lemons, and valencia oranges all organic. I'm going to make some marmalade and wonder if anyone has had success with a blend of all the above?
I would like to use a low sugar recipe so I'm thinking that soaking the pips is essential.
Any thoughts?
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There are a number of different kinds of mechanical "helpers" available to take weight out of the equation. They are used by solo dry wall hangers and solo cabinet hangers to name a few. Check a nearby place that rents construction equipment or even a big box store.
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Welcome. You'll find lots of people here to comment on your food. No subject is too narrow or too general.
Love the handle.
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Isn't there a passage in "Kitchen Confidential" where Chef Tony uses a cook's fork to defend against a bully? I don't believe in violence in most situations but the whole "quick, quiet, and overwhelming show of force" does appeal in a sort of equal and opposite way. Bullies and sexual predators usually get what's coming to them.
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We're in Tucson getting ready for the first night. Still scrambling through connections and social media to get those last few seats sold. Smartest thing I've ever done was turn of the responsibility of feeding me to my staff...they're out right now getting me something so I can focus. Also, I do a lot of my stocking up here in Tucson (I'm 3 hours away in the mountains), and so I knew right where to go - Lee Lee's Oriental Market on Orange Grove.
BTW, here's my almost final menu:
Course 1
Juniper infused butternut squash soup, goat cheese mousse, seeded crackers
Course 2
Purple potato gnocchi, 3-year house-aged parmesan sauce, beet balls, boba
Course 3
Hackberry broth farro risotto, caramelized amaranth, poured lemon cream
Course 4
Thai spiced acorn croquettes, cilantro sauce, lichen
Course 5
Elk heart crudo, savory blueberry sauce with popotillo, egg yolk, fresh blueberry, salt-cured blueberry, shaved pecan
Course 6
Goat tagine with chocolate couscous, cumin scented mayonnaise, roasted turnip balls
Course 7
House cured bacon, celeriac stock, celeriac cubes, roasted Brussels sprouts, yeast syrup, onion ash, raw apple, pickled mustard seed
Course 8
Liquid juniper caramel, crème fraiche, milk crunch, pine needle
Course 9
Nocino syrup, goat cheese Bavarian
Course 10
Bonbons (cinnamon or Mexican vanilla), butter pecan caramel
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I would suggest skin-on chicken thighs to provide some fat (and economy).
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What is your strategy for the ham? Prosciutto, country, city or something else?
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And how is the hind quarter doing?
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Chardonnay is a white grape. Pinot noir is a red grape.
Sorry. My weak attempt at humor.
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I think still white pinot noir is called chardonay.
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Please share the recipe!
I agree. Love to have your recipe Cheffriis.
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I want to add my thanks, Soba, for this wonderful blog. A treat for the 4th of July......and beyond.
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Big sloppy rack of spare ribs rubbed with ancho powder, sugar, and salt waiting for the smoker. Freebie hotdogs and hamburgers in town after the parade. A case of peaches needing attention. A full day of food and country ahead......
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You'll love it here. Welcome.
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A low tipping customer is part of "tipping curve". I'd be much more worried about the server who routinely under-performs because of expected tip amounts.
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Although I have no knowledge of the software you seek I think your idea is a good one. Interactive spreadsheets in a cookbook would be most useful. I would buy that book.
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When in Rome........
Maybe southern Chinese? Best Asian food in North America is in Vancouver. Try Phnom Penh over by Chinatown. Their pork ribs are better than any I've found in the south. And fried shrimp you cannot stop eating.
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I love the concept of "Low-End Vegas". Some of the most fun I have had there were in the corners and bottom floors of downtown casinos playing quarter video poker and chatting up the veteran cocktail waitresses......they have seen it all and if you get them at the right time (and tip them properly) they tell great stories.
Haven't heard much about the food truck scene there but I would suggest looking for big construction sites of maybe near government buildings around lunch. Gotta be some good cheap tacos anyway.
Love to hear how your trip turns out.
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Feasting My Way Through Japan
in Japan: Dining
Posted
Wonderful series of photos. I'm looking forward to the captions! In the meantime I'm curious about the white protein? a couple photos above the knives. It is next to some salmon roe and some fatty fish. Is it milt perhaps?