jmolinari
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Posts posted by jmolinari
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I do flank steak for 16hrs at 131 and it's perfect. Tender but not mushy.
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Sanfilippo
Anchoas en salazon de Cantabria
Bajada del Gromo, Argoños, España, Avrupa
https://maps.google.com/maps?q=43.455139,-3.484163
(+34) 942626005
I brought back six kilos of salt-packed anchovies from these guys, on a fall excursion to San Sebastian and environs for Pintxos. The factory can be dropped in only by prior arrangement, and you'll only see the front alcove. Speak Spanish. They had three kilo tins ready, but as I wasn't a restaurant and they didn't know my OCD tendencies first-hand, they insisted on repacking into eight anchovy tins. This also raised the price, though I didn't mind.
Print the map or get those GPS coordinates into your navigator, or you'll never find the place. There are people who've never heard of eGullet, who will be finding this thread on Google for these coordinates. Most of them will wish I'd written this in Spanish.
Unequivocally the best anchovies in the world. Oil-packed are for the understandably lazy, though they make most of their money this way, for tapas bars. They relayer the anchovies every two weeks during fermentation; pretty much everyone else just lets the stack go.
To lay down my cards, I am pro everything Italian, but I recognize that in many ways foodie Spaniards have it all over Italians.
It is worth the flight over for the anchovies alone, but if one is going to be this close to Santander (a distant second to San Sebastian on the Pintxos front) one must fill out one's luggage with turron from Monerrris. A different league from any other in Spain. And I'm not even that much into dessert.
Funny story....
I LOVE anchovies..good ones i mean. My parents who live in italy brought me some. My dad said "these are the non plus ultra of anchovies. Theyre amazing"...i thanked him and put them in my pantry...kind of forgot about them until reading this post, and thought "hrmm, that name sounds familiar".
Long story short, San Filippo are the anchovies my dad brought me, packed in salt. Opened them last night.
No point going on and on about them.
All i can say is "wow".
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Pescado al mojo de ajo, made with halibut, lemon juice, and thinly sliced garlic slowly browned in butter. I was hoping for leftovers, but boys polished everything off. Mrs. C made salad
Can you share your recipe for the pescado al mojo de ajo? It looks terrific.
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No, it isn't a logical assumption at all, unless you start with the assumption that GMO lacks integrity. By your logic, a vegetarian would assume they have no meat or meat products in their food.So now with Chipotle, consumers who choose not to consume GMO products may have assumed that given Chipotle's focus on "Food with integrity" this would have meant not worrying about GMO's in Chipotle's food ingredients. It's a logical assumption, isn't it?
This thread, with its pejorative "admits" is pretty much the exact reason companies don't want transparency.
If you refuse to eat anywhere that does not disclose its sources, and then refuse to eat at Chipotle's because it is GMO, that's ok. If you eat elsewhere and punish Chipotle because they disclose, then what you are telling us is that you would prefer not to know.
thank you for putting this eloquently. I couldn't formulate my thoughts, but i think you said it clearly.
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How well does the Mac and Cheese keep? I mean, I plan on boiling the pasta and stirring in the sauce at the last minute but that's not to say everyone will eat at the same time. Do people keep leftovers of this or do you do what I've done in the past: that is, cook the pasta to order and stir the cheese sauce in when it's done?
It doesn't keep very well...it sets up fairly quickly. You can loosen it back out with some water, but it's not nearly as good.
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I like it so much i made my own because $10 for a jar enough for one fried rice (i like a lot of it in there:) ) seemed excessive.
It's great in rice, in greens, on noodles, scrambled eggs...
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I have a pasta pot i got a TJ Maxx, it's one of my favorite pots.
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That muscle is the one that's used to make coppa. It's the best part of the shoulder:)
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My recent cassoulets have been with cotechino, very worth seeking out. Leaving out duck? fine. Provoking traditionalists? Call it a bonus.
At the risk of threadjacking, can you tell me more about this? I have a freezer full of cotechini i make every year.
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the partially milled brown rice, haiga, is theoretically healthier, and while not as tasty as white rice, it's still quite good.
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Vietnamese pork in coconut water (thit heo kho nuoc dua).
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I've had enough of food, in general, because of the excessive, inane, popular obsession with it: cooking shows, competitions, books, fads, dining and preferences as proof of status, etc. It seems to me that a decade or two ago, it was possible to inconspicuously be a gourmet; now it seems hardly an exaggeration to think that I could walk on to a building site and find that tradesmen have traded ribald jokes for discussions of how to achieve perfect souffles or chocolate fondants. Food permeates every aspect of popular culture, and it's tedious.
I'm not sure if this is serious, if it is, it's pretty ironic that you're posting this statement to a food board.
So it's ok for a select few to enjoy food, but if it spreads too far, well, then the allure is lost and it's ruined? Curious.
I don't think that's what mugen is saying at all. Actually, I think mugen gets my OP.
Fair enough. Guess i just don't follow the point then.
I think the point I was trying to make is that, yes, we love pickles. But do we need to pickle every damn thing in sight?
I love espresso. But does it have to be a triple ristretto every time?
I like bacon and fat. But does it have to be on every dish I eat?
I like barbecue. Do we have to smoke vinegar?
Etc.
I follow those points exactly, and feel the exact same way, especially about bacon and fat...but i don't see how that relates to food culture popularizing and becoming more widespread.
Clearly Mugen's point is lost on me, so i'll back away.....slowly.....
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I've had enough of food, in general, because of the excessive, inane, popular obsession with it: cooking shows, competitions, books, fads, dining and preferences as proof of status, etc. It seems to me that a decade or two ago, it was possible to inconspicuously be a gourmet; now it seems hardly an exaggeration to think that I could walk on to a building site and find that tradesmen have traded ribald jokes for discussions of how to achieve perfect souffles or chocolate fondants. Food permeates every aspect of popular culture, and it's tedious.
I'm not sure if this is serious, if it is, it's pretty ironic that you're posting this statement to a food board.
So it's ok for a select few to enjoy food, but if it spreads too far, well, then the allure is lost and it's ruined? Curious.
I don't think that's what mugen is saying at all. Actually, I think mugen gets my OP.
Fair enough. Guess i just don't follow the point then.
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I've had enough of food, in general, because of the excessive, inane, popular obsession with it: cooking shows, competitions, books, fads, dining and preferences as proof of status, etc. It seems to me that a decade or two ago, it was possible to inconspicuously be a gourmet; now it seems hardly an exaggeration to think that I could walk on to a building site and find that tradesmen have traded ribald jokes for discussions of how to achieve perfect souffles or chocolate fondants. Food permeates every aspect of popular culture, and it's tedious.
I'm not sure if this is serious, if it is, it's pretty ironic that you're posting this statement to a food board.
So it's ok for a select few to enjoy food, but if it spreads too far, well, then the allure is lost and it's ruined? Curious.
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Bacon, and pork belly.
I love both, but enough already.
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I don't usually write in cook-offs, but i happen to have a disk that's appropriate i made recently.
Baby octos in tomato sauce with squid ink spaghetti. The octos are briefly cooked in a dry lidded pot to get some of their purple moisture out. The heads are then stuffed with parsley and garlic and a tomato sauce is made with them in it.
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you need to force your fridge to cycle more often.
ceramic bulb.
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yah, i need to remove that. The video was put on youtube by a my friend, but he's since made his videos private.
thanks for reminding me.
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sanguinaccio / blood sausage was the 1st recipe i posted on my blog.
http://curedmeats.blogspot.com/2007/07/sanguinaccio.html
good stuff...advice: make it in someone else's kitchen
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Mother in law loves those kale chips. I think they taste like vomit. Literally.
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I made the pork and potato stew a couple days ago. I pressure cooked it, which was awesome because it was done in about 45 minutes. I did 30 minutes on the pork. Let the PC natural release (About 10 mins), added potatoes and carrots, high pressure 6 minutes and natural release (about 10 minutes).
Also added carrots for some vegetable component.
Served with partially milled brown rice.
Super delicious.
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I will tell you a great winner is Instant Sous Vide Hollandaise, I just used my last pouch this past weekend. The sauce was 2 months old.
At what stage did you store it? I am presuming frozen?
PK
PK....
I completely made the sauce and then portioned it into smaller bags and sealed and froze.
Here is the Crab eggs benedict it was used on.
Cheers...
Todd in Chicago
So you made the sauce including the foaming in teh iSi? or up to that point and then froze?
Did you iSi it after you defrosted or just warm and put into the eggs?
thanks
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Another Fushia Dunlop? Come on payday!!
? which?
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i've used their standard chicken base, and it's good. Is the low sodium version really low enough to make a reduced sauce from it? That's always been my issue.
All you can eat buffets...CiCi's pizza
in Ready to Eat
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because it's so bad that after one slice you've had enough?