petite tête de chou
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Posts posted by petite tête de chou
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Tuesday and Wednesday:
Tuesday: The Great Indian Experiment
My first foray into Indian cooking. Made the two most predictable things: vindaloo (with lamb) and saag paneer with some super-quick milk-and-lemon-juice paneer. They both turned out very well (well, delicious anyway), although I can see it taking me a very long time to properly understand the nuances of different spices singly and in combination. Also made some whole-wheat chapatis, which miraculously puffed up like hot-air balloons when held over a flame (they've cooled and deflated somewhat in the picture)
A rather chilly, damp night here. Put to rest a daydream I've been having for ages - short ribs, fastidiously trimmed of fat but not silverskin, braised with the usual suspects in red wine and some stock I had knocking around. Spooned over mashed Yukon Golds seriously spiked with horseradish. A little tangle of greens with hazelnut oil. Glass of non-descript zinfandel. The paper. Aaaahh.
I entertain hopes of a week-long blog from you, m'lady.
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I third the distillation process.
Interesting, I had three links to absinthe related pages and one has had all the distillation directions removed, one had his paypal account canceled and the other isn't online anymore. Hmmmm.
I have doubts that distilling wormwood is legal. At least in the states.
On the other hand, wormword is very easy to grow, home-made stills abound and the amount of wormwood to liquid? Think in terms of pounds! I'm not at all comfortable repeating any directions that might be deemed illegal.
This might informative on the legal status.
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By the time I replied, more posts were up. Thank you!
I would love to make my own chestnut flour, but the dried ones are so hard that I'm afraid to use any of my kitchen equipment on them. How do you make yours?
The chestnuts in wine sound great. I know there's a long history of chestnut use in Europe as well as Asia. I have been hoping for some ideas for traditional savory dishes. I always end up preserving them with sugar.
A friend of mine has three chestnut trees and uses a grain mill to grind the dried chestnuts. I'm lucky that he gives me all the chestnut flour I need. Good thing the flour keeps beautifully.
They ARE hard as stones! I haven't tried to grind them in my appliances, either.
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Polenta/chanterelle timbale
Crepes, tarts, galettes, stratas
Wild rice/chanterelle stuffing for winter squash, puff pastry or game
Dried and ground into a powder- use in fresh pasta, stews and sauces
Chanterelle/white fish balls in mushroom broth
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Grind into chestnut flour.
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Maybe its too late to do this, but what about asking to speak to the "boss" and let him/her know that you overheard the conversation and are now considering never returning?
I would not act like it never happened. It did. And it stinks.
edited to correct early morning spelling.
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Usually I don't eat anything when I first start browsing the threads...
but that's quickly remedied. I constantly crave larb! Especially since I moved to a small town that has NO good restaurants.
Sometimes I end up eating home-made hummos and toasted pitas. Good, but its not, NOT larb!
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Does CI have a number of other "ultimate cookie" recipies on their site?
They have many cookie recipes. For example:
Thin gingerbread cookies
Sugar cookies
Pecan crescents
Glazed lemon cookies
and lace cookies.
They seem to swear by most of their recipes but appear to be particularly fond of their sugar cookies.
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I would be flattered if someone wanted a recipe from me.
I would share!
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Popcorn with tons of Tabasco, chili powder and black pepper.
Rare steak with lots of birds-eye chilis and crumbled bleu cheese.
Cold rice with fresh basil, cold tofu and sriracha.
Tins and tins of smoked oysters, clams, mussels and sardines in various sauces. On crackers with Tillamook extra sharp cheddar and mustard. Maybe onion.
Stinky breath that my three cats appreciate!
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How is vegetable oil.
Vegetable oil works well- canola, safflower, etc. These oils can take quite a bit of heat but don't add much flavor.
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I enjoy drinking during extensive prep work and whilst preparing simpler dishes.
Yet I've found that my sense of timing and ability to taste salt (
) diminishes with more booze consumption. An over-salted, late supper served by a drunk wife is less than appetizing! 
What really hits the spot is the glass of wine or beer on the back porch after dinner has been served and the dishes are done. Ahhh.
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Cake or cup. I want to taste the ice cream, not some weird cookie thing.
Strange, out of ALL my friends and family I'm the ONLY one that likes the cake cones. My cones and I have walked the lonely road!
However, there are these multi-colored cake cones that I swear have some 'off' flavor about them. Just can't get into 'em.
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Well, hm.
Pee, especially from a wee one is harmless.
Not the basting we could have hoped for.
I assume no one saw "it" happen.
I don't think <I> could eat the bird, tho'.
Would not have served it to my guests. EWWWW.
Edited to add proper punctuation. I hope.
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Peanut oil. Nice flavor and it holds up to the high heat.
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Raiders and the Steelers!
Shredded chicken nachos with home-made salsa, sour cream, lettuce and red onions. Beers and wine! CRAP!! Raiders lost!!
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I don't have much of a sweet tooth buuut...
Split baked sweet potatoes with melted, unsalted butter, fresh thyme, cayenne and a smidge of dark brown sugar.
Baked winter squash with nothing but a spoon and a glass of dark, sweet porter.
A warm apple picked from the tree on Sauvies Island (Portland, OR) and a chilled late harvest reisling.
Vanilla ice cream with blackberry and cranberry compote. NO cinnamon.
Roasted hazelnuts dipped in bittersweet chocolate with a fine Pinot Noir....
Hey, maybe I DO like sweet thangs!!
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Wonderful ideas and methods! Thank you so much, everyone!
I'm still curious about the toasting idea.
I always toast my spices before either grinding or immediately using them and have had great results. Really great results.
If I toast my basmati, for example, should I add the liquid directly then bring to a boil or remove the rice, boil the liquid and add the rice? Dry toast or toast in butter, ghee or oil?
I REALLY don't like mushy rice. I could still eat it with enough sriracha but the husband will not!
Also, wild rice. Yum. I live in gorgeous Oregon and would love to serve wild rice with the wild turkey I intend to "bag" on Sauvies Island this year.
Is the only tried n- true to boil and drain?! Help.
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Perhaps you could mix the pork with cooked black beans (and/or rice?) and stuff bell peppers, winter or summer squash. Crumble queso blanco over the top and maybe roasted pumpkin seeds.
Use the pork, grilled plantains and corn in empanadas.
What about a frittata?
20 lbs. is a heap o' pork!
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"You are Platina's 1465 work De Honesta Voluptate (On Right Pleasure). You were substantially plagiarized from an earlier cookbook, but forge your own tone of philosphical humanism."
Hmmm. Me too. What an interesting quizz! All the different flavor combos that I just don't see in todays restaurants or on my own table, for that matter.
I'd like to see the glazed boar's head with a candle in his mouth!
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Never try making up your own sign if you don't exactly know one, either. A friend of mine tried asking a deaf fellow out for a piece of pie by forming a wedge shape with her fingers. Much too much like the sign for vagina.
*wheeeee*
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I usually crave peace and quiet. "Honey, I love you but please shut up."
Foodwise, it's
liver
spinach
bittersweet chocolate
black coffee
oysters and QUIET!!! Did I already mention that?!
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Sam,
What is your liquid to rice ratio?
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My understanding..as dim as my bulb is...
Vegetarian...NO, NO meat. Period. No exceptions for the freak-shows.
Lacto-Ovo-Vegetarian- NO, NO meat. Period. Eggs/dairy ONLY.
Vegan- NO, NO animal products WHATSOEVER. Including honey and leather products. The folks who don't want animal meat in their life, at ALL, are perfectly fine by me.
The folks who want to eat 'happy' animals that roam 'free'....unless you raise the beast and kill it yourself (or hire a gent/gal) this trust could very well be misplaced unless you visit the farm. -sigh-
Myself, I feel like a yo-yo..
I dislike labels. I often wish that I could at least be given the opportunity to raise a pig, cow, chickens, ducks, geese etc and the responsibility to kill and dress them.
eG Foodblog: Jackal10 - Bread and Apples
in Food Traditions & Culture
Posted
-swoon- jackal10 is blogging again.
Luvly foods, gardens and commentary.