nessa
-
Posts
633 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by nessa
-
-
I've made Nesselroad pie before. My uncle, my favorite epicurean and foodie extraordinaire visits every Christmas.
Back in highschool, he decided one year to make Nesselroad pie. He's from New York, and apparently it was popular there at one time.
It was exceedingly painstaking. We cooked the chestnuts ourselves, and made it from bottom to top, so to speak. It was an incredible learning experience for me, and I've never forgotten it. It was divine, and I often think of making it again. I'll have to write him and get the recipe.
My advice is skip the canned chestnuts...... but I don't know how hard raw chestnuts are to find nowadays.
-
Is Ale Pak anything like the chinese ginger candy?
Its a little chewier/rubberier than fudge, and is wrapped in rice paper. I LOVE it.
Its got a good burn.
I love ginger, pickled ginger, candied ginger, ginger candy.....
GINGERBREAD!!!!!
I'm going to a barbecue in a couple weeks, and I'm going to make a lemon-ginger cheesecake on a gingersnap crust. I'm planning on topping it with a lemon or lemon-ginger curd and raspberries.
-
It took me longer to post the recipe than it did to cook it. somethin is screwy with the url function....
Anyway, here it is.
-
Eggplant Pakoras
Serves 8 as Appetizer.
This is a spicy eggplant fritter and is best served piping hot.
Spices
- 2 tsp cumin seeds
- 1/2 tsp tumeric
- 2 tsp coriander
- 1 tsp cayenne or other hot red pepper powder
- 1 tsp red pepper flakes
- 1/4 tsp brown mustard seeds
Batter
- 2 c chickpea flour
- 1/2 c plain yogurt
- 2 tsp salt
- 1 c coconut milk
- 1 c cold water
- 5 medium curry leaves, chopped
Eggplants
- 2 medium eggplants
Oil for frying
Dipping sauce
- 1 c coconut milk
- 1 c plain yogurt
- 1 T chile paste
- 1 T chopped curry leaves
- 1/4 c chopped cilantro
- 2 T tamarind concentrate
Start heating your oil to 350-375 degrees.
Mix the ingredients listed under dipping sauce, whisk to make smooth, and chill in the refrigerator.
Roast spices over medium heat for 2-3 minutes, or until aromatic.
In a bowl, mix the flour, and the rest of the ingredients listed under "batter". Whisk to remove lumps, then add the roasted spices and whisk to mix.
Wash the eggplants, and cut into 1/4 inch slices. Cut a few at a time so that the slices do not brown. I leave the skin on, feel free to peel. For the larger slices, slice them into two smaller half-moon shapes.
Dip a slice into the batter and coat, allow excess batter to drop off, then place the slice in the pre-heated oil. Repeat as many times as you have room for. Do not exceed a single layer in the oil or they could stick together. Fry for a minute or so then flip the slices and continue frying until a dark golden brown, about another minute. This will vary as your oil temperature fluxuates, so keep an eye on your thermometer and adjust accordingly.
Place the slices on paper towels to blot excess oil.
Repeat until all the slices are fried, or you run out of batter.
Serve with dipping sauce, or any sauce or chutney that strikes your fancy.
http://images.egullet.com/u13890/i7485.jpg
Keywords: Appetizer, Vegetarian, Vegetables, Indian
( RG1052 )
-
Eggplant Pakoras
Serves 8 as Appetizer.
This is a spicy eggplant fritter and is best served piping hot.
Spices
- 2 tsp cumin seeds
- 1/2 tsp tumeric
- 2 tsp coriander
- 1 tsp cayenne or other hot red pepper powder
- 1 tsp red pepper flakes
- 1/4 tsp brown mustard seeds
Batter
- 2 c chickpea flour
- 1/2 c plain yogurt
- 2 tsp salt
- 1 c coconut milk
- 1 c cold water
- 5 medium curry leaves, chopped
Eggplants
- 2 medium eggplants
Oil for frying
Dipping sauce
- 1 c coconut milk
- 1 c plain yogurt
- 1 T chile paste
- 1 T chopped curry leaves
- 1/4 c chopped cilantro
- 2 T tamarind concentrate
Start heating your oil to 350-375 degrees.
Mix the ingredients listed under dipping sauce, whisk to make smooth, and chill in the refrigerator.
Roast spices over medium heat for 2-3 minutes, or until aromatic.
In a bowl, mix the flour, and the rest of the ingredients listed under "batter". Whisk to remove lumps, then add the roasted spices and whisk to mix.
Wash the eggplants, and cut into 1/4 inch slices. Cut a few at a time so that the slices do not brown. I leave the skin on, feel free to peel. For the larger slices, slice them into two smaller half-moon shapes.
Dip a slice into the batter and coat, allow excess batter to drop off, then place the slice in the pre-heated oil. Repeat as many times as you have room for. Do not exceed a single layer in the oil or they could stick together. Fry for a minute or so then flip the slices and continue frying until a dark golden brown, about another minute. This will vary as your oil temperature fluxuates, so keep an eye on your thermometer and adjust accordingly.
Place the slices on paper towels to blot excess oil.
Repeat until all the slices are fried, or you run out of batter.
Serve with dipping sauce, or any sauce or chutney that strikes your fancy.
http://images.egullet.com/u13890/i7485.jpg
Keywords: Appetizer, Vegetarian, Vegetables, Indian
( RG1052 )
-
nessa: I hesitate to offer a bread advice clinic, because I'm still so new to this myself. The real experts around here are Jack Lang (Jackal10) and his evil transatlantic tenor twin Sam Kinsey (slkinsey). But I'd say if your crust is too thick, that usually means the bead was cooked too long. I usually get pretty good crusts if I preheat the oven to fifty degrees higher than it should be.
Thanks Seth!
My baby rises beautifully, so long as rye isnt used
Even when I abuse her. I think you've pegged the problem. I will try the hotter oven trick. The recipe that I use calls for the loaf to be put in a cold oven and allowed to proof more as it heats up. Obviously I've got the wrong technique and I need to get more scientific about my approach. That and I've got to get a better attitide so that I have Good Bread Mojo! 
-
Incidentally, that pot reminds me a lot of the pots on Julia's show. (Can't remember whicn one.) The only difference is that hers were blue and that's a red one.
Soba
I used to have that pot in blue. The story of its demise is far to gross and gruesome for the likes of this site. Needless to say, I'm owed a similar pot.... It looks better in that red/orange color.
-
edit to add: nessa, I was writing this reply when you posted about using the lasagna pans. I take it that you do the whole thing in the oven. That makes a lot of sense to me. What was your oven temperature? (You may have said but I am too lazy to look.
) Yeah I did the whole thing in the oven. Its lovely, and hands off until the frying stage. Then its turn and check every 15 min or so...
I think inch cubes are on the border of too small to stay succulent. I started out with about inch and a halfish sized cubes. I used 3/4 a liter of tequila and 5 limes. I distributed that along with various and sundry spices, evenly among the three pans, then added enough water to not cover, but to come about 3/4 the way up the chunks. There certainly will be additional liquid from the pork. Its not really until the final hour or so that *all* the liquid has been absorbed or evaporated, that the fat really really starts to render. Some coumes out before, of course.
I baked at 350. The cubes shrink to about inch size I guess, I'll have to measure when I get home. I think even larger chunks would be good if you are going to do a pulled carnita kinda thing. I like to keep them small so that they fit well in a tortilla and are bite sized.
I don't know how much fat pork butt has on it, is it as much as a shoulder? I get my shoulder at the local Mexican market and theres a ton of fat and skin left on it.
I can't wait to amass a bunch of bones, roast or smoke them and make stoock.
-
I wonder if the vessel of cooking has anything to do with it?
I do mine in lasagne pans in the oven, so they have lots of surface area from which the liquid can escape. Mine took about 5- 6 from start to finish. I guess for the first three or so I had them covered in foil, then I uncovered them and all the liquid evaporated. I actually had more fat this time than last, I had over a cup left over that I had to drain. (And save, mind you) Last time there was no residual fat after they fried themselves.
They were done cooking at the three hour stage and just got more tender as time went on. Sinfully good.
-
She got a bit huffy with me and made a remark about my weight (I am considerably overweight) and that I would probably benefit from the low carb diet. I finished her off by telling her that I had a chronic kidney problem and a high protein diet would cause harm.
I thought she had an amazing amount of chutzpa in asking me to cater to her and ignore the wishes of other guests.
That is simply ungracious, rude and inexcuseable. NO one has the right to tell you what you can and can't serve, or have in their Royal Presence. If she doesn't want to eat carbs, fine, don't.
But to then overstep her boundaries even further to comment on your weight, is crass, ugly and bitchy. Certainly someone I'd simply cross off my friends list.
You can lose weight, whats she gonna do, get a personality transplant?
I'm about 30 pounds overweight myself, and constantly working and whittling it down. Used to be 80 pounds overweight. Its a long, nasty battle.
I have a friend who has known me the whole time. She's considerably overweight, and we have, over the years, dieted and exercised together.
She's a big believer in diets. This time shes doing a no salt, eat 6 times a day thing. When she told me about it, I thought about trying to dissuade her from it. Basically all it does is reduce her calorie intake and spread it out. In my opinion she can do that on her own and still eat foods that she likes. Whole eggs not just whites, etc. But, in her mind, it WORKS for her. She sees results and gives her the confidence to keep on keeping on. I think its a silly diet and would never do it, but who am I to mess with her mojo? Its not an unhealthy diet, its balanced, if boring and bland. When we eat together, we go somewhere where she will have choices that fit, and next time she comes over, I'll accomodate her dietary desires the best I'm able. She brings backup food, just in case.
I'm so sorry that witch was so nasty with you. No one deserves that kind of crap.
-
So...
you said "2. Bread is a great thing. If I can make it, anyone can. "
I have a starter. Right now, its abused because I've rather given up. I've had it for close to three years now. I even moved it from Chicago to Dallas in its own little yeastie cooler. I do feed the darling, but I have yet to get it right. I feed it when I remember, or guilt gets the better of me. Every time I look at it, its like three years of experimentation..... laughing at me.
The first couple of loaves, three years ago or so, the crumb was pretty dang good. Wasn't so sour but the crust was ok. I baked every week, and got some decent bread.
But it wasn't "sourdough" crust. So I tried ice in the oven, spraying the silly loaf with water etc. The crust now is thick, ubercrunchy and practically pain (pun) full to eat. I've not tried of late, I haven't had the patience to let it rise and rise and rise only to be so so. or too dang crunchy. Ok so the last time I tried to make a rye sourdough. That was when I decided I was pretty much a sourdough failure. No gluten formed, nothing rose, and I threw the dough out. Too much rye, I guess, but that was the final failure that took the wind out of my sails. Any advice on how to get good bread mojo, Seth?
-
Oh SURE. Find ways to make it more fattening. THANKS.
I just made another 10 pounds tonight. Well the original shoulder was 10 pounds, I dont know how much meat that left, after the bone was removed etc. I did render well over a cup of fat that was left over. Not sure what to do with it, but its pork fat! and infused with all kinds of yummy flavors now.
Thank goodness I start at the gym tomorrow.
-
I don't get offended when someone picks something out of something I've made. When I invite people over, its because I enjoy their company and I like to please folks with food. For me, its not about ME its about the pleasure they get out of eating what I've created. I have no problem asking 20 people their tastes, their likes, dislikes, allergies etc. before I plan a meal. I want them to be happy, and there's just so many dishes to choose from that I'm positive that everyone's needs and desires can be accomodated. Sometimes its a challenge and I find that to be a lot of fun. Its not my place to lecture them that they really might like peas, they should just try them again. They don't like peas? Their loss, more for me, have some broccoli. Its their right to be picky.
It is NOT their right to be rude, and harp on my culinary inadequacies. I always ask someone's preferences, so if they didn't tell me, then its up to them to decide to choke it down, or pick it out, or not eat the dish. My cousin doesn't like the taste or smell of oregano. Weird, but ok. My SO won't touch peas. I think its silly, he's not had them since he was a kid, but why waste the energy trying to convince him he's wrong? He's a big boy. He doesn't like onions or celery pieces that are large enough for him to see, and therefor pick out. Fine, I've a food processor
.Anyway, thats my take on it. I'm not saying that you don't have every right to be ticked if someone deconstructs your food. So long as they keep their paws off my plate, I'm happy.
-
Every once in a while I'll get this bizarre craving for peanut butter, but it has to be sweetened. I'm not choosey so I don't choose Jif. I choose cheapest. And I do like peanuts in Chinese food sometimes.
Are you anywhere close to a Trader Joe's? Try the Better'n Peanut Butter.
It is super yummy.
Nope. They don't have them in Texas.
Now peanut butter cookies are a different story. Mother DID make these awesome nobake cookies called "Moon-balls" They were peanutbutter, honey, powdered milk and granola. Rolled into balls. LOVE those. Every once in a while I'll email her to get the recipe. I like many varities of peanut butter no bake cookies. And regular peanut butter cookies on occasion.
-
God no. Ma only served natural peanut butter. No sugar, of course. It was vile and nasty. Granted, she also spread the peanut butter then toasted the bread. It rather put me off peanut butter and peanuts in general. Every once in a while I'll get this bizarre craving for peanut butter, but it has to be sweetened. I'm not choosey so I don't choose Jif. I choose cheapest. And I do like peanuts in Chinese food sometimes.
-
My SO used to work in a lab that was trying to create a product that would help eliminate salmonella and other poultry microbes during the production process. I recall him saying, that on average, there was one, maybe two salmonella bacteria in an egg. So, its the handling thereof, not the actual egg.
Let that sucker sit, and sure, you will eventually have enough for a dose that will sicken. I forget how many million that is. I do recall him telling me how they determined the minimum dose. They took prisoner "volunteers" and fed em salmonella at varying concentrations..... needless to say this practice is now frowned upon....
And yes, they do bleach most chicken carcasses in a dilute bleach-water bath to help reduce the number of buggie-beasties on the surface.
-
I am really intrigued with the lime and tequila approach. Nessa, do you have any suggestions for proportions? I realize that this does not have to be an exact science but, are you pretty heavy on the lime juice?
Hmmmmmm. I used about 6 smallish limes, I think, and about 2 cups of tequila for the 7 pounds of pork. You are right though, its not an exact science. I dusted with chipotle powder. I want to add some orange juice and call them margarita carnitas! I sprinkled lime juice over the final product as well, just a smidge.
-
Yep!
I was on my way to the Taj and spotted the farsi writting and nearly got whiplash.
On the way home, my friend and I stopped and did some grocery shopping there. We met the chef of the cafe and were just charmed. He spent a ot of time with us walking around the store and pointing out things and talking about ingredients etc.
I keep meaning to make it back to the cafe. He also told me about a Middle Eastern Bakery and gift shop just down the road. I passed it but did not stop. Its on my list of things to do!
-
WOW! That's all I can say! Question for you guys who have done this technique successfully: do you think it's possible to make beef carnitas this way? I think its not fatty enough, but maybe there's a cut which would work? Unfortunately my wife doesn't eat pork so I can't try this great technique at home
.If this method won't work, maybe another form of braising and pulling would be better.
Thanks!
~WBC
Well, you could use the fat cap off of a brisket... that will yield plenty of fat for the final frying. You might even be able to use the brisket itself?
I'm no meat expert, however. Sounds like a plan though.
While I've not tried MSG's fat first method, I can say that the liquid first, fat second method does certainly leave the meat succulent on the inside, and crunchy on the outside. I like this method because all that tequila and lime, or whatever flavor you are braising the meat in, infuses into the meat. The fat stays outside, and bathes the meat, then crispifies it. I made a habanero-tequila salsa to go with, and compliment the tequila flavor in the meat. My goodness, I do believe I'm getting moist thinking about those darn carnitas again. What have you done to me Jaymes? Enabler!!!! Is this the Phood Porn Phenmenon?
Is there a carnita 12 step program? I need a 120,000 step program to keep the carnitas junk out of my trunk!
-
I'm confused? What really IS the hottest proven pepper in the world?
According to this Scoville chart, measured by HPLC, the only birds eye pepper that comes close to the habanero (regular not Savina) is the African Birds Eye.
The Thai prik khee nu, which I think is the thai birdseye is not as hot. At least in scoville units. Also, the Fransisca Habanero is said to contend with the Savina.
Now, there was also a claim in 2000 that an Indian chile from Assam ((Naga Jolokia (capsicum frutescens)) was twice as hot as the savina. So far that claim has not been proven I don't think.
http://faq.gardenweb.com/faq/lists/pepper/...5348029538.html
http://www.guinnessworldrecords.com/
Still has the Savina listed as the hottest. Does anyone have a copy of the 2004 Guinness Book of World Records?
So whats up? And what do you go by? Scoville units, scientifically proven?
Or the number of blisters the pepper raises on your lips?
I'm actually serious, I'd really like to know which variety is the proven hottest.
-
That is really quite wonderful. A personal touch that certainly, if nothing else did, won your loyalty to their business most likely for life.
Not that I'm implying that is the reason that she stopped by.
But its things like that, that make you feel included in a community of sorts, and makes it a special feel good community. And that makes you more likely to support the business.
I am so glad that she stopped by to check on you. I wish more businesses were more personal. Its not only nice, but its good for business.
Folks tend to be willing to pay more in a place that makes them comfortable, happy, and included. Its not just small business that can do that but larger ones as well, if they hire the right kind of people and have the right kind of business model.
My father does the grocery shopping for the house. Oh hell, all the shopping for that matter, the man has impeccible taste, and the shopping gene. He goes to the local gourmet market in Austin "Central Market."
Its not the closest grocery, and is certainly more expensive than the closer ones.
Last time I was home, I had the pleasure of shopping with him there.
He was greeted by name, by not less than three employees. I was shocked.
Geeeez Dad, how much time do you spend here??? But I was touched as well. They were obviously happy to see him, and he them. There was a rapport and that is obviously one thing that keeps him returning to the store, day after day, apparently
. They go the extra mile for him. Dad is gregarious, yes, but I know it makes him feel good for the people there to take the time to greet him and talk to him, and actually be interested. The company certainly has my loyalty now, even if they had it before due to their lovely food.
I also get good treatment at the Central Market in Dallas, even if they don't greet me by name
Whenever I've had a question they take the time to answer it, and have a conversation, offer suggestions etc. I feel like I get VIP treatment even though they seem to treat all of their customers like that. Anyway, I'm glad that your cafe' owner took the time to stop by, its a beautiful story that makes me feel good
-
Dr. Josiam, you said:
"I have repeatedly observed and many of my non-foodie friends have told me also that when a "South Indian" restaurant in the USA serves samosas or even Saag Paneer, it simply does not taste "authentic." The same is often true of the Dosais and sambhar served in "North Indian" restaurants.
To put it into current management jargon (espoused by an Indian-origin professor Dr. C.K. Prahalad) it is an issue of "core competency." When people stray outside their core competency, it shows."
For those of us who did not grow up with Indian food, cooking Indian food is outside our core competency. How do we go about incorporating it into our core competency?
To date, I go to Indian restaurants, and consider them the standard to which I should be aspiring. How do I know if the restaurant is North Indian, and is not giving justice to South Indian dishes, and vice versa? Can you give any pointers for those of us in the DFW area? Which restaurants do a good job representing South Indian, North Indian, etc?
-
Y'all are killin' me here. Marco, those look divine!
And since pork IS so cheap right now, I'm having a hard time not going out and making another freakin seven pounds of the stuff. Jaymes, you SO rock. However, I might start naming the lumps on my thighs after you. Obviously its your fault that they appear, since you introduced me to this delicacy, not MINE for eating 3.5 pounds of them.........
Temperance my dear nessa, temperance and moderation....
Oh, and I had no problem cleaning the carmelized bits from my pan. I just sat down and licked it clean.
-
I think that is very intersting and very true. Conditioning is extremely important. That which you are exposed to first often becomes the standard by which you judge what comes after. I personally did not have much in the way of fconditioning, I don't think. Other than I was exposed to a lot of different foods, and expected to at least try them all. So I don't have any particular childhood preferences for food. Ok other than steak, and artichokes.
Steak is to be rare, and basted with a lemon butter sauce, salted and peppered lightly. Anything else is obviously a sin. So sayeth Daddy, the great Grill Master of all Steaks And artichokes are to be boiled and also served only with lemon butter sauce. So sayeth Mother, Keeper of the Chokes Anything else just does not taste right to me. Weird, huh.
Those are all I can think of. We had your regular whatever supermarket white rice, and sometimes Uncle Ben's wild rice mix.
It wasn't until the children left the nest and started cooking for themselves that new stuff got introduced. MA! you GOTTA try this jasmine rice stuff, you won't believe it!
So it seems like for me, when it comes to ethnic foods, I'm starting on a relatively clean slate, trying everything and forming opinions as I go along. I like that. but I'm also at a distinct disadvantage. I have to build my palate up from scratch. I don't instinctivly know how say, masoor dal *should* taste. So trial and error and help from the most beautiful of people gets me along the right path. Slowly but surely I'm developing a palate from which I can be creative, and not just follow a recipe and pray for the food gods to bless me.
So when it comes to rice, I might not even consider how it pairs with the food that I'm serving. I probably focus on the rice itself. I love how basmati is so graceful and long, fragrant and separate. Jasmine appeals to me because it has such a lovely fragrance. Each new thing brings me such joy in its discovery. Eventually, some of the new things will become comfort food for me. I will develop standards to which I think something should be made, but I do hope that I still remain open to trying it done a different way. Doesn't mean I won't like my way better.... but hey, you never know!
AAANYWAY... thanks to everyone who is helping broaden my horizons!
Where did you get that butt?
in DC & DelMarVa: Cooking & Baking
Posted
Now thats my kinda place! a staff thats cheap and tasty!
I had no idea that pork butt was the same as pork shoulder. Anatomically speaking one seems rather far from the other...