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Abra

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Everything posted by Abra

  1. I think the borracho beans in that article look delicious. I'll be trying those soon, for sure.
  2. Thanks, Elie, that's just what I needed to know!
  3. Irishgirl, those sound quite interesting, but we really don't get venison here, so I've never cooked it. Bison, yes, but not venison. Thanks for the link, snowangel. I don't watch TV at all, but I'll keep my eye on the thread to see what they come up with. This is another recipe that looks different and interesting, called Mexican Chocolate Soup, although it doesn't use Mexican chocolate and doesn't resemble mole either.
  4. Curlz, please do share your recipe. I love walnut oil, and am always looking for more ways to use it.
  5. Now I'm starting to think there are so many recipes I'll have to do all-day three meals of chocolate! Wouldn't this make a great soup and sandwich lunch? Mascarpone Brioche Sandwiches with Chocolate Soup.
  6. White chocolate with black olive. Now there's a combination I've never imagined (not sure I want to imagine it, but it's certainly novel!) Love Goddess Cake wins for best recipe name so far, and Sissy's cake really appeals to me, but my valentine detests pumpkin. Anyway, dessert's not a problem, it's everything else. I know cocoa and lamb are good together, because Paula Wolfert's Falling Apart Lamb Shanks with Cocoa Picada are sensational. And that Bau book sounds really interesting - lots of unusual ideas in there - thanks, Cricklewood for spelling them all out. I especially like the sound of braised rabbit on cocoa pasta. And hey, I was liking cocoa pizza too. I'm sensing a trend here, toward carbs! Does chocolate consomme involve more than chocolate and water? I've been trying to dream up a little chocolate soup starter. And could some kind of fish with chocolate be possible? Holy cow, wattaceti - pork belly with chocolate risotto??? If you have notes on that one, I'd love to see them.
  7. Thanks, merstar, that's a nice collection! The salad look sespecially delicious to me. I do have the Medrich book and always forget to even look at it - thanks very much for the reminder.
  8. I've searched all over eG for a thread on savory chocolate dishes, and if I've missed one, please somebody link this one to that. But, assuming there's not one - I want to do an all-chocolate meal for my valentine. I just made my kick-ass mole, but we're going to be wanting a break from that by Valentine's Day. Please share your favorite recipes and ideas and links for savory chocolate foods! Extra points for non-Mexican dishes. I can start it off by saying that I'm really intrigued by David Lebovitz's chocolate pizza dough and Cocoa Nib and Spicy Lamb Pizza.
  9. It's my understanding (thanks, mamster!) that the entire staff has gone to China and VietNam for a holiday. Maybe they'll bring back some cool new recipes.
  10. Just bumping this up to say that lots of rest and extra cooking make a big difference with this dish. I served it last night, after two days in the fridge followed by an additional 5 hours in a clay pot in a 225 oven. Oh yes, that was a lot more like it! By the time it got on the plate the hominy had absorbed virtually all of the sauce and had gotten a great heat and tang to it. I'd certainly make this again, leaving time for a multi-day process.
  11. Abra

    Verjuice

    It makes a beautiful "vinaigrette" with walnut oil.
  12. Ok, Nicolai - let's see the recipe for what you do call muhammara!
  13. You almost certainly will barely make a dent in your casings! A little goes a very long way, and BP gets a lot into that package. I have never added any salt or brine to the leftovers, just put them back in the fridge in a closed container. After maybe a year they still smell as good as ever. Stan, I'm not sure why you'd cut the pink salt in half. It's not adding perceptible salt to the mix, but the "cured" flavor that you expect in a hot dog comes right from the pink salt. Without it I'm thinking you'll have basically a beef sausage, as opposed to a hot dog. By the way, when I made that recipe I liked it a lot better with a few drops of liquid smoke added - and I really do mean a few drops.
  14. Wow, 7 day muhammara, now there's a concept!
  15. Thanks! I have mahlab and mastic just sitting in a drawer waiting to be tried, and this looks like the perfect recipe. Can you tell me how to pronounce qurban? Is it like kurban?
  16. How sweet would you say this bread is? I can't tell if it can only be served with coffee or breakfast, or whether it can accompany savory food. It's certainly beautiful! Oh, and does blossom water mean orange flower water, or rose, or something else?
  17. I'm preparing to co-host a Middle Eastern dinner, so I've been reading through this forum. I've read all the muhammara debate upthread, but alas, see no recipes. I'd love to see the versions you guys were talking about. For example, the one I've always made claims to be Turkish, and contains 2 large red bell peppers 1 clove garlic, minced 1 small onion, finely chopped 2 T hot pepper paste (or finely chopped chili, or 1/4 tsp cayenne) 3/4 C toasted breadcrumbs 3/4 C walnuts, ground 3 T lemon juice 2 tsp pomegranate syrup 1 T yogurt 1-2 tsp ground cumin seed salt to taste 1/4 C olive oil I didn't really realize there were so many variations and issues!
  18. This was very different from any posole I've ever had. First of all, I used Rancho Gordo's red hominy. Doesn't it look like there are beans and tomatoes in that bowl? Nope, that's all the red hominy. Then, it's posole verde. Here's the recipe. I followed this exactly, except that I put the entire pound of hominy into the sauce. That seems like the right amount, since I wanted more of a stew than a soup. The chicken was just added to the plate, some leftover roasted chicken. Verdict? I missed the squeak! It might be that I only eat hominy for the squeak, a possibility I'd never before considered. Oh, the shame of admitting it here! I must say that it was a very good bowl of salsa verde, but the hominy didn't really pick up the flavors of the sauce, even though I let them simmer together for half an hour longer than the recipe called for. It probably needed some crema and sliced radish as a garnish, but I didn't have those. I think a red posole with pork is more my thing.
  19. Pam, a sun dog! Haven't seen one of those since I lived in Regina many years ago. Judith, this Garlic Soup rules all ills! And much as I love kao soi, Susan, I'm having a hard time imagining it with venison. I look forward to seeing that.
  20. Beautiful, both oven and buns!
  21. Yep, that is the recipe, apparently verbatim from the book, although I don't see attribution. My guest, who is a baker, suggested letting the whole thing come up to room temp before baking. The dough is otherwise very cold when it goes into the oven, and she thought that contributed to or caused it not to get done all the way through. It's really delicious, so for sure I'll try that next time I make it.
  22. Judith, I'm so glad you mentioned the pressure cooker. I've been making lots of stocks in the PC, since I don't give a rat sandwich about clarity 85% of the time. When I do, I slow simmer, but otherwise the PC is a fantastic tool. All the breads look so good! I just saw a few turkey necks packaged up at the butcher, so I made a turkey stock in the PC. Tomorrow I think I'll morph it into a split pea and parsnip with turkey broth soup. That sounds good to me, albeit weird.
  23. Hey, Eric - I love your newsletter, it's my vicarious B.C. fix! For food, maybe try Carta de Oaxaca in Ballard. It's really good Mexican, but all small plates, so you can share lots of dishes. Not a smashed beans and rice place. Jones BBQ is also fun, a real hole in the wall with excellent BBQ and great greens. I like to get rib tips (fun for kids, majorly messy to eat) with double greens. Oh, and a cornbread to go with. It's hard, since Vancouver has so much more to offer than we do, but those two would be special and different from what you can get up there, I think.
  24. Bill/SFNM, I must have missed it above - how are you getting those temperatures?
  25. I used a mix of fromage blanc, kashkaval, and a little cheddar, but next time I'd go for a tangier mix of cheeses. It was a little bland for my taste.
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