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Posts posted by hazardnc

  1. It's hot and humid, and I am craving a classic salade nicoise for dinner. What wine should I serve? On Food and Wine, they suggest a dry rose. I have never liked roses -- but perhaps someone can show me a good one?

    Ingredients (just in case though I am sure most of you know already) tuna in olive oil, nicoise olives, anchovies, hard boiled, maybe blanched green beans, tomatoes, eggs, vinaigrette

  2. Forgot to add - my dinner from the pantry/freezer tonight: quiche with the frozen pie shell and frozen bacon from my buy-one-get-one-free (BOGO) shopping splurge months ago, some old gruyere, half-and-half leftover from the faculty breakfast (I have 3 quarts of the stuff and I don't use it in my coffee - need more ideas) and gorgeous eggs from the CSA.

  3. Any ideas for the onions (fat yellow types) or pineapple sage?

    I was in my garden this morning and wondering the very same question. I recently saw a recipe using lemon verbena in a creme brulee (yum) and thought pineapple sage might be good for that too, or perhaps a sorbet, granita - or maybe a sauce for panna cotta...

  4. Yesterday I did a quick tour around Little Italy in Toronto searching for 00 flour (and the Cook's Illustrated mentioned above) and couldn't find either. So a quick question: is Italian 00 flour readily available in your area?

    So I made a couple of pizzas tonight with regular Canadian AP flour. But I made a couple of changes. First, I used a very wet dough. I hadn't intended to, but I added a bit too much water and I thought, well, why not try it and see what happens. Second, I cooked it on my gas barbeque (using my pizza stone). Coincidentally the Cook's Illustrated on the shelves that I saw yesterday had an article on grilling pizzas. I don't think it is the article referred to earlier regarding recreating Naples-style thin crust pizzas, however.

    By far my best results yet. And I don't think my bbq is particularly hot, although I suspect a bit hotter than my electric oven. I guess I'll have to try a wet dough in the regular oven some time to see what effect that has, but for the summer at least I think I'll be using the bbq as my pizza oven.


    Geoff Ruby

    It is interesting that you wrote this. My latest attempt at pizza was very similar to yours. I was following Peter Reinhart's recipe for Neopolitan pizza. I inadvertenly created a very wet dough that was especially difficult to handle (very soft). We had planned on using the grill only because it is already hot here in Charlotte and I did not want to heat my oven to 550 degrees.

    We used a pizza stone and turned the grill to high. The pizzas were the best I have ever made - the crust was soft and chewy. We went very light on the toppings - a brush of olive oil, some fresh mozzarella and then topped post-grill with fresh arugula dressed in oil and some chopped pancetta. Excellent. I tried one with a sauce, but it was way too soggy.

    My pizzas looked silly because the dough was too soft to shape properly - but that's okay, right?

  5. I was lucky enough to find a packet of seeds for the Lebanese squash known for its light green color and tender skin. My husband's Palestinian grandfather made the most incredible stuffed squash cooked in stabelized yogurt.

    As my squash plants are blooming and the fruit is setting, I am already planning on my first attempt at this dish. I would love to get suggestions, recipes and more from you.

  6. Your bag lunch idea is a perfect thing to do - esp in light of all that you are facing. I often debate handing out money to the panhandlers - I passed a couple with a sign saying they were hungry - but I usually keep going. On occassion, I will hand out a couple of bucks. What I need to do is come up with a non-perishable goodies bag to hand out so I can keep it in my car to disperse when I see someone in need. Bottled water, granola bars, raisins, maybe some beef jerky. Not cheap, but it the food won't spoil and I can be prepared. Thanks for the inspiration.

  7. Watched the India episode on DVR last night and loved it, too. I think the crew it's finding its stride. My daughter and I think AB clean up real good - the suit looked great. But do you really think the maharaja's son didn't already own an i-Pod? Of course, what does one give to someone who can buy anything he wants?

    As for the food - it confirms what I have always believed. If I could make Indian food well, I could almost become a vegetarian - you don't miss the meat with the intense flavors of those Indian dishes.

  8. The border episode was excellent. Although I have to imagine Tony spent a considerable amount of bathroom time in that episode that was left on the cutting room floor. Street Tacos and Street Tortas? They looked good, but I dunno man. You must really have to be loaded up with antibiotics to eat that stuff.

    I wondered about that. Back in college, a Texas Spring Break was always a trip to Puerto Vallarta or Acapulco (cheaper than Ft. Lauderdale for us), and I inevitably got Tourista (Montezuma's revenge, etc) on return. Of course, staying a really cheap hotels that did not filter the water was one issue.

    My in-laws now live in Ajijic on Lake Chapala. On our last visit, my SO and I ate pupusas and tamales from a street vendor. We were careful to specify "sin lechuga y tomate." No problema!

  9. I had a very good caipirinha at Alma de Cuba some weeks ago - my first ever. So, when I got back to Charlotte, I was excited to see I could buy cachaca at our ABC store - Gandaia brand. I have since made caipirinha's but they are never as good.

    Katie Loeb, your Thai version sounds delicious - do you make your own ginger syrup or is that something I can buy? I have some Thai basil in the garden.

    I also want more info on a pineapple version since I bought two pineapples at the store yesterday (on sale) and now I have to use them before they go bad! My local watering hole is making pineapple-tinis, but I did not care for the flavor.

  10. I have a small container of dried morels I want to try (never tasted the things before) and I am not finding a great number of recipes out there. Anyone care to share a favorite? I can buy more dried morels here, but fresh are nowhere to be found.

  11. The Mexico episode is my favorite thus far and the SO wants to know how you could be so timely on the fence/no fence issue given your production schedule. As a kid in Houston in the 70's, the joke was that if you walked into any restaurant and flashed an INS badge, the kitchen would be emptied in seconds.

    Oh - and those tacos. Yum - we have a couple of hole-in-the-wall joints here in Charlotte, NC that serve those. Still a great deal at $1.25 apiece.

  12. poached chicken, tarragon, toasted almond slivers, minced onion, hellmans.

    My son's version is grilled chicken served over a green salad with hearts of palm, avocado, green onions and ranch dressing.

  13. Just wanted to follow up with my review on the brisket from Kreuz and the sausages from Southside.

    Last year, I ordered brisket from Blacks and it was very, very good. I have to say Kreuz's does not stand up to the flavor or tenderness of Blacks. The ribs, however, were delicious.

    I also felt Black's sausage was superior to Southside.

    My guests, luckily, did not agree with me and they all raved about the food leaving me few leftovers.

  14. you should be able to get stone crab claws in the Keys until mid-May - don't miss those!

    Why not make a pit stop in Beaufort, SC (pronounced Byoo-fert as opposed to NC's Beaufort pronounced Boh-fert) Charming town where The Big Chill was filmed.

    Try this link forInsider's Guide info

  15. Go for a Rhone syrah instead of a New World Shiraz.  More smokiness and meatiness with better acidity.

    A fine bottle of St. Joseph or Hermitage would be lovely... :smile:

    Hey Katie

    My family dined at Amada on a recent trip to Philly - I LOVED it!

  16. Beer is the obvious choice.

    If you've gotta have wine, zinfindel is the obvious choice.

    But as an alternative, consider an Aregentine malbec.

    I would agree "sneaky"

    a big zin--even better beer.

    The problem is not the smoked meat--it is the sauce!

    (and the spice).

    They would overwhelm most wines.

    But if the meat is really good :wink: --then no sauce would be required and the wine options open up a bit.

    I am cheating and ordering the brisket and sausage from Texas b/c I never learned to make it at home as well as the pros can do it.

    The brisket is coming from Kreuz and it has a dry rub and is served sans sauce.

    The sausage is hot, smoked beef sausage

    The ribs will be smoked pork babyback ribs

    Expect plenty of chili powder, cumin, paprika and garlic in the rub.

  17. Well, the orders have been placed...brisket and ribs from Kreuz, sausage from Southside.

    Sides will be my version of potato salad from Nielsen's deli in Houston (I miss this place!), cole slaw, jalapeno corn bread and Mayhaw man's peach cobbler from this site. Luckily, I can now get Bluebell ice cream to serve on top.

    I cannot get Lone Star beer here, but I can get Shiner beer.

  18. I second the beer!  But also, if your guests are from Washington, I agree that a moderate-bodied shiraz/syrah would go well with the smoky flavors, particularly if your sausage has any anise or pepper in it.  Let us know how the party goes!

    If you can find it, sparkling shiraz will fill the bill, and be a crowd pleaser as well as a conversation piece.

    I can get this at Total Wine here

    Omni Sparkling Shiraz Australia

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