shelora
-
Posts
1,161 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by shelora
-
-
Considering how easy the plant is to grow/how low maintenance it is the price has always seemed way out of line to me.
I don't think chile peppers are easy to grow. They like heat and over here, that is something hugely unreliable. I think that is why hothouse growers are more successful in yield.
And what are they by the way? I don't recall seeing a variety listed on the packaging for those hot house chilies.
I also take issue, S. S., with the high prices at most of the farmer's markets for things like chile peppers and the other thing that really is easy to grow, tomatillos - man, those things grow like weeds. And $3.00 for a head of garlic?? Come on.
I think the prices are out of line, for my pocket book anyway.
I have been buying my jalapenos and serranos at the regular old grocery store - the jalapenos lately have been blisteringly hot.
-
Yes, pan de muertos, sugar skulls, tamales, mole negro, hot chocolate, good tequila, mezcal and cerveza. For a real authentic event, create a shrine in your home to those you have passed. Ask your guests to bring something for the altar, either a gift of food or a photograph of a dead relative, friend, celebrity, or even a pet to add to the altar. On the altar put out foods that the dead enjoyed while living. Here traditionally you would put a cup of hot chocolate, a bowl of mole negro, tamales or what have you, a few drinks, bread and a whole lot of candles. Of course, it is not the food that the dead have come to eat but you are enticing them back with the aromas of the food and drink. It is the aroma they will consume. The aromatic elements of the altar act like a landing pad for the dearly departed.
Decorate your shrine with marigolds, the traditional flower of the dead (flor de muertos), noted for its strong aroma.
You can also make a path to the altar with the flower's petals, a sure sign that the "muertitos" know the way. It also looks very beautiful.
-
OK, I posted in "The Heartland" about a new publication, "Fire and Knives," in the Kansas City area.
Now I am curious what is happening elsewhere?
I read, with great interest, about the upcoming "Relish" insert to Sunday papers, but that's a different animal.
Are there other local/regional upstart publications?
Here's the homepage of a local regional 'rag' from Vancouver Island, B.C. Canada with huge distribution not only on the island but Vancouver, Whistler and the Okanogan. It's a free publication but subscriptions are available to those outside the loop.
-
Natural levain bread baked in brick ovens. Yippee!
A bakery outlet in Puebla and in Oaxaca City. Click on the "pan" to reveal all.
-
Is any part of the $1,000 going to charity?
An excellent question.
-
Back in whistler confronted BB chef showed me the packaging she had it just pined to the wall Jamon Iberico yes it is.
My lips are sealed.
-
See the very funny article on Food Network as the New Porn in the new Harpers:
A veteran porn producer deconstructs FN frame by frame, comparing and contrasting with her own works--coupled with a bittersweet goodbye to Sara Moulton--depicted metaphorically as an aging porn star--cruelly replaced by the younger, "hotter" Giada and Rachael. Funny, even frightening stuff--and with quotes from FN honcho, very revealing of current NetThink.
Yes. Great article. One for the archives. Debbie Does Salad by Frederick Kaufman.
A few days later after reading it, I was flipping through a woman's magazine and saw a full page ad for the Food Network. A rather bored couple are sitting on either end of the sofa watching TV. Upon switching to the FN, the couple were now sitting together, she with her legs wrapped around him, both with the look of bliss on their faces. The ad reads, "Sensuous. Try the new Food Network."
Strange.
-
Is that "food porn" ! ?
Doesn't everybody eat pasta that way ?
Yep. When in Rome.........
Collagen and cheek implants aside, I really don't remember street food in Rome, but I do remember the most incredible thin crust pizzas in Napoli and the Amalfi Coast.
If the photos of the pane romano on the their website are any indication, this could be well worth a visit.
Along with some good wines by the glass.
-
Continental import brings it in for the bearfoot. It dos not come cheap $1800.00 for a leg. but its worth it, the meat tastes like hazelnut.
According the CFIA (Canadian Food Inspection Agency), the first Iberico ham that will be allowed into Canada will start curing (in Spain) in January 2006. The product Jamon Iberico will be available in Canada sometime in late 2007. I can hardly wait.
This seems to concur with the U.S. who will also be bringing it in around the same time. A company called Tienda is taking orders for them already with a $199.00 U.S. deposit. Sales are brisk. The whole leg will be around $1000.U.S. around $60.00 a pound.
We can be guaranteed a similar hefty price tag. We're talking thinly sliced!
According to Continental Importers (Vancouver), they only carry jamon serrano (serrano ham) at this time.
Exquisite in flavour none the less.
-
I've just posted a review to Amazon UK of "The Cook's Book" (Jill Norman ed)
ISBN 1-4053-0337-9.
I said
Stellar. This is a must-have book for any serious cook or chef. Top chefs demonstrating their signature dishes. Ferran Adria on foams, Dan Lepard on Bread, Pierre Herme on deserts, the list goes on and on, soup to nuts. 24 chapters each by the master in their field, lavishly illustrated, not just food porn but working pictures of each stage in the process. A book to cook from, not just leave on the coffee table, although it looks good there as well. A book I will keep returning to.
My only criticism so far is that the large glossy format is awkward in the kitchen. I wish the publishers would publish it also in electronic form, or have included a DVD so that one can print out just the recipes in use to take into the kitchen.
How do the recipes work for the home kitchen? Has anyone put them to task?
-
Okay, updated it with street names. I hope they're correct. The one I'm least sure about is Rosario. Also changed a few other items. There's much, of course, it doesn't capture, but it can orientate somebody. Would love to have it verified.
Great job! I'm taking one with me. I'm flying right to Oaxaca on Nov. 10th, but on the way back I'll be in D.F. and go and explore the market.
In Oaxaca, I'll be in the Abastos twice a week, so when you've got your map, I could verify any info you needed.
Shelora
-
Now that the cold damp Fall is here, I turn to moles for comfort. Last night it was Mole Amarillo made with guajillo chilies.
This one made with the addition of chicken, chayote, potatoes, green beans from the garden and the a little anise flavouring of the hoja santa leaf (also from my garden).
I topped each dish with rajas of roasted chilies and white onion pickled in lime juice and scented with Mexican oregano.
Pure ambrosia.
-
They have pata negra at the Bearfoot Bistro. So I belive that it is legal to import pata negra in Canada but its not in the US.
I find that extremely hard to believe. Is there anyway that you can confirm this information?
The Bearfoot Bistro might be serving jamon serrano which was only just brought into Canada this year. This is from a different breed of pig than the pata negra and is being produced by Campofrio and imported through Serrano Imports out of Toronto.
-
Talked to chef Dave Craggs this morning, Ferris' is also doing Thanksgiving dinner. Sunday night - $18.00 per person. This would be my choice if I was inclined to dine out on 'T day' or if I wasn't making Mole Amarillo and chanterelle tamales.
s
-
Uncle Willy's There is a FREE Thanksgiving dinner held here every year and put together by Ernie Dodd of Dodd's Furniture Warehouse. Anyone can go. Ernie Dodd is an amazing man.
Just as long as Ernie doesn't show up dressed like the Hulk or Spiderman. He may be amazing, but his TV ads ore so brutal they're hilarious!
Is that the Uncle Willy's of All You Can Eat buffet fame?
A.
Correct. One and the same. Mr. Dodd and his family provides all the food and serves the dinner, I believe this is the 5th or 7th annual. I heard an ad for it on the radio requesting folks to RSVP at their furniture store. This is the first time this has been on the radio so I'd imagine this event is going to be swamped.
-
My friend wants to take his parents out for turkey dinner this weekend in Victoria.
Does anyone know of any thanksgiving specials?
Zuke
Choux Choux is offering ready-to-cook items that couldn't be easier, but since your friend is not cooking for his parents, here are a few dining options.
Fairmont Empress - The Empress Room is offering a swell four course dinner on Monday night. $75.00. They still have some resos between 6:15 - 9 p.m.
In the basement of the Empress, Kiplings is offering a hedonistic all-you-can-eat Thankgiving buffet. This is priced at $36.00 per person.
Both places require a reservation.
Gatsby Mansion A popular place every Thanksgiving. Shuffle in with the seniors at just $29.95 per person for dinner offered on both Sunday and Monday nights. Or put on the feedbag for the brunch, offered on both days from 10 to 3 p.m. This one is a true bargain at $21.95.
That's turkey with all the fixins plus pumpkin pie AND ice cream!!!!!
Uncle Willy's There is a FREE Thanksgiving dinner held here every year and put together by Ernie Dodd of Dodd's Furniture Warehouse. Anyone can go. Ernie Dodd is an amazing man.
Thanks Shelora,
This is perfect. I'll pass on the word.
Zuke
A sus ordenes.
-
My friend wants to take his parents out for turkey dinner this weekend in Victoria.
Does anyone know of any thanksgiving specials?
Zuke
Choux Choux is offering ready-to-cook items that couldn't be easier, but since your friend is not cooking for his parents, here are a few dining options.
Fairmont Empress - The Empress Room is offering a swell four course dinner on Monday night. $75.00. They still have some resos between 6:15 - 9 p.m.
In the basement of the Empress, Kiplings is offering a hedonistic all-you-can-eat Thankgiving buffet. This is priced at $36.00 per person.
Both places require a reservation.
Gatsby Mansion A popular place every Thanksgiving. Shuffle in with the seniors at just $29.95 per person for dinner offered on both Sunday and Monday nights. Or put on the feedbag for the brunch, offered on both days from 10 to 3 p.m. This one is a true bargain at $21.95.
That's turkey with all the fixins plus pumpkin pie AND ice cream!!!!!
Uncle Willy's There is a FREE Thanksgiving dinner held here every year and put together by Ernie Dodd of Dodd's Furniture Warehouse. Anyone can go. Ernie Dodd is an amazing man.
-
apparently Hills Foods are importing Australian roadkill, i mean kangaroo meat, after getting the all-clear from the govt. which included prodding! Check the story out on Cityfood.com. So we can get roadkill but not other great products such as pata negra, can we not get the guy from Hills to prod the guy in govt. to rectify the situation?
Pata Negra is coming. Another couple of years or so.
-
Check United Gourmets ( Le Village)
888-873-7194
www.levillage.com
Located in Brisbane, Calif.
They have boudin noir and blanc.
-
Las Sirenas has the BEST margaritas. Tart, potent, and not at all overpowering. The queso fundido is pretty great, also!
I am, unfortunately, away from my recipe database and my books. I know that Ricardo Munoz Zurita's book Chiles Rellenos has a recipe for mecos stuffed with tuna. I would toast them, soak them, seed them, and stuff them with a shredded chicken or pork picadilllo. I would drizzle them with crema and top them with cebollas moradas encurtidas. Or else, stuff them with queso menonita or queso quesillo de Oaxaca, and a salsa verde or salsa de chipotle, or with a salsa de mole oaxaqueno.
Best regards,
Theabroma
Thanks for reminding about that book again. I need that book.
With the cheese filling, would you batter them or just heat to melt the cheese?
-
<scratch head>
I did have one flight from Vancouver to Tokyo via JAL in first class and it was quite nice. lots of legroom and mimosa's before takeoff.
Alas, even JAL has changed their tune and it ain't Jazz. Food has taken a dismal turn for the worst and leg room has become less important than extra seating and individual screens. Of course, that is the pleb section not first class where you still get slippers and hot towels.
Oh, were we talking about Air Canada? Some of the most unhappiest employees I've ever encountered. Must be the food.
I'm loving Marc's blog. This guy could find himself a sweet PR job with AC. At least a commercial or two.
s
-
Hey, there! I came back from Chihuahua with photos of some chiles pasados hanging on little clotheslines to dry.
Okay, you know that mora means 'mulberry' and 'morita', little mulberry. The general concensus is that a mora is a bluish-red as opposed to an orangey-red, small dried chile. Confusing? Just warming up. Moras are several varieties of small, red chiles, wrinkly and dark when dried. So something in the guajillo/puya family would never be called a mora because, in part, they are orangey red and do not wrinkle up when they are dried, to resemble the fruit of the mulberry tree.
In some areas the morita is a small mora. However, most commonly, a morita once was a small jalapeno, bush ripened, and smoke dried. Unless, of course, it was a small chile serrano, bush ripened and smoke dried.
Don't forget, however, the chile meco, another type of chipotle: a huge jalapeno with those striations on it's flesh that look like stretch marks, and are known as 'corking.' It is used ripened and smoke dried, and turn our a rough textured, tan color. This one is toasted, soaked, and stuffed. They are hot, but not so hot as the smaller, redder chipotles.
These are all common names from different regions of the country, and they are exquisitely confusing. EG: chile jalapeno 'chile from Xalapa, Veracruz' and chile cuaresmen~o 'Easter chile', is the same thing, if you aren't from around Xalapa, then it's the chile that fruits around Easter time.
I have a list which is an appendix from a book on chiles that I am translating - it goes on for pages and pages, all local names which the author has tied to the many fewer distinct varieties of chile. Even a chile botanist will tell you what a nightmare it is.
Also remember that chiles are air pollinators and they crossbreed at the drop of a hat. So many of the chiles called pequin, tepin, tecpin, pico de pajaro, pico de gallo, chile garbanzo, chile capulin, etc. are varieties of what we know as a pequin. (I regress to the etymology, because I love this one: chile pequin or piquin is the hispanization of chilli tecpin from Nahuatl 'tecpin' or flea. Comment on its size.)
From the cook's viewpoint, I find that the dried jalapeno and serrano, especially the smoke dried ones have comparable flavor, and the serrano tends to have a bit more heat. Otherwise, they are basically interchangeable. In their green state, however, they are rather different: the jalapeno, w/varying degrees of heat, and a generally grassy, vegetal flavor which the serrano tastes green, with a sharp onset of heat.
The Chihuahuan chile pasado, or 'past-tense chile' is a chilaca (when dried it is the long skinny chile pasilla), roasted, peeled, slit down one side and seeded, and then literally hung out to dry. It is used in guisos. It's not a beauty queen, as you might imagine, but it has a wonderful taste and adds a great, subtle heat dimension to food.
Theabroma
Okay, this is a great thread to resurrect. I forgot about the chile meco/chipotle connection. I was at one of our local organic markets (Moss St.) and one of the farmers had jalapenos for sale with the corking on it. He and I couldn't remember the name (meco), so I will email him.
I have a bag of these mecos dried and want to use them soon. ( I'm in a cooking frenzy these days).
Any recommendations of what to stuff the chile meco/dried chipotle/jalapeno with?
I had them once in D.F. and they were on the sweet side. Perhaps I'll just look that up and continue resurrecting old threads on this forum and talking to myself!
Dear Diary,
Found the dish in my food journal from last year.
They were called chilitos and I ordered them at Las Sirenas in D.F. Three chile chipotles/mecos were stuffed with shredded chicken, walnuts with a bit of piloncillo. They were also battered, then the dish was drizzled with a sweet crema, thin in consistency. Really delicious, very rich.
s
-
I did make the duck fat tamales and mistakenly posted on the other tamale thread.
Can someone merge these two threads???
-
I'm trying to work salsify into a menu....
Would it be a sacrilege to turn them into 'fries/chips'.
Thinking of keeping them pretty long, quartered and peeled. Par boiled then finished in some duck/goose fat to crisp.
Good Idea or bad?
You have to at least try it. You might be able to cook them the entire time in the fat instead of par boiling. I do that with sweet potatoes.
s
Lumiere
in Western Canada: Dining
Posted
Another excellent question. Who will the lucky one be?