PurpleDingo99

bison carpaccio (peppercorn coated and edge-grilled) with horseradish and basil aioli came to mind when i saw the ingredient. perhaps a bison twist on a peruvian lomo saltado would be in order? flank strips fried with blue corn flour and ground walnut with a honey-burbon-allspice cream sauce could work. finish off with shabu-shabu thin strips of steak marinated in milk and bitter chocolate, grilled in a clove-honey mixture, and served with spiced pears as a psuedo-desert.

no, but i can get some. weel be going to the market first if we go through with it, anyways. quite frankly, i dont remember what either do. agar is a superyeast or something if i remember right (which i probably dont.) What do you use them for/what do they do?

since our school is on a crazy system, weel be finishing finals tomorrow (not midterms.) as a result, we only have one class (8-10am.) Well, we were talking today about what we should do after 'school' tomorrow. my friend and I have been throwing around the idea of opening an avant garde restaurant out of highschool for a while now, so she suggested that we do some food lab (i think half as a joke.) Unless we get a better idea, weel probably do just that. Now, were going to try to think of some crazy stuff to try. I havnt seen anyone try raspberry (or pineapple) and beef empanadas, so i may give that a shot. Ill probably give some experimental ceviches a try, as well. first, have you had any crazy, untested dishes pop into your head that you think i should try? second, i have been trying to figure out how to make a new kind of 'stuffed' item for a while now. what i want is something that could be shaped like a taquito, be strong enough for a full stuffing, but have the texture of perhaps a baklava crust. i may go the other way with a double-think wonton dough, but i dont know about that. anyone have an idea/recipe?

I remember them being rather hot with a flavor somewhat like habaneros but with less heat. That's the most common supermarket pepper that I can think of that's something like an aji limo. I'd slice those fine and get rid of the seeds. I haven't done any legwork to see if we can get aji limos here in the U.S. Perhaps online or at a latin market. Edited to say: I haven't seen them in the Mexican markets here. ← habaneros? yikes... weel probably be planning a vegetable garden in the coming months. how hot really are ajis? if theyre still pretty damn hot, ill find something more appropriate.

that last link definitely has me intrigued. Finding those aji limos around here would be next to impossible and right down the street from 'dont hold your breath,' so what would be a proper substitute?

bread sandwitches, of course! ( /southpark ) salami and peanut butter sandwitches were always great. hell, if i wernt full after wienerschnitzel (the fast food, not the dish) and a throwtogether float, i would make myself one right now.

Most of the stuff just rolls off me right now. hell, under the right conditions, i can love a CPK thai chicken pizza, enjoy crappy bags of guacamole, or even stand market tomatoes ( ) the low carb stuff makes me want to try out my new wustof on someones finger, however. cutting carbs and adding protein to lose weight is like blaming school shootings on grand theft auto. i have this wierd feeling like there is a wizard of oz somewhere that keeps whispering bad advice in the ears of potential activists right before they figure out the real problems. Se la vie.

unfortunately, the only ceviche (how do you say it anyways? seh-vee-chay, im guessing) i had was bastardised at a chilis clone (on the boarder) in which it was with shrimp and was smothered in cocktail sauce. surprisingly, it wasnt half bad, but it sure as hell wasnt what your talking about. I hope we start getting some real ceviches in california soon. I was actually thinking of making a fusion/bastardised/avant garde ( ) ceviche of my own with orange roughy in lime juice with pineapples, pearl onion, lentils, and basil over sweet cabbage.

onions and mushrooms are always stellar. you could have anything short of dried onion powder and canned mushrooms and its still great. dill and salmon are starting to close the gap, tho. it takes a nice piece of salmon, but if you have it, its one of the best tastes imaginable.

some of these sound really kickass. i decided to do something with green beans tonight and, white only questionably a salad, it was kickass. all i did was steam some green beans until they were only barely undercooked and stir fried some halved and sliced portabellas in a combination of wok oil (heavy in the garlic) and EVOO. When the mushroom began to buckle, i added some minced pearl onions and more crushed garlic as well as a little dill weed and waited until the onions went clear. then, i just threw the beans in there and stirred em for a moment. served with some crappy parmesan powder bullshit, it was pretty damn kickin. next time, i might use even more dill weed to give it a more distinct flavor. I was considering putting nuts in there, but the beans provided plenty of crunch already.

Im pretty sure that bannock was brought in by traders as well. Nevertheless, im already using squash for a soup and i wanted something really different, so im going to go ahead with a nut, apricot, and perhaps even bitter chocolate motif. worst case scenario we finish off the ample leftovers from tonights kickass sweet sausage pesto. quite frankly, all of us dont like carrots and none of us care for root vegetables that much, either. So, i might as well just try to make something new. and btw, wine- i already can cook in a pan just fine thanks. in fact, ill probably make chicken parmesan on wednesday and i made my first pot roast ever (without any direction or recipe or advice, for that matter) flawlessly in a dutch oven a couple weeks back. ill probably take some advice from the braisn hussy thread, tho, and cover with some tin foil.

lets be frank: I absolutely suck at cooking 'plain' meat. my mom has always broiled chicken breasts for 10 on each side followed by 10 minutes of covered baking and its terribly dry. first of all, what is the best way to do plain or marinated chicken in an oven? second, i was planning making a psuedo-native american dinner in a couple days with a 7-bone pot roast (probably with honey, nuts, berries etc.) I can probably do it in a pot with water (or perhaps even stock) but i was thinking about doing it in the oven. its about 3.32 lbs bone-in and a couple inches thick. i want the meat to fall apart- whats the best way to do that in the oven?

Looks like i may have some competition. ive never even heard of half this stuff, and we definitely dont have armour around here (or hardly any jarred/canned meat for that matter) on the subject, how long can you really preserve self-jarred fruits and chutneys for?

thank god most of the squirrels are on the other side of town. i think we only have one and a hare around here. there are a couple meyer trees around here already and i dont use them that much as it is. theres really no way to get heirlooms around here and i doubt ive ever had one. I think i might as well do some cherry tomatoes too just for the hellovit. ive never cooked with cippolini either, actually. can you use them in place of whites when it comes to tex-mex, or do they taste more like reds?

i better start making a list (and heirlooms are definitely on it!) actually, we used to have cucumbers back before our dog killed the garden and they were absolutely fantastic. were definitely doing them again and we have enough room to do plenty of squashes, too. hell, you should have seen our strawberry 'weed' that almost strangled out three other crops. and that was with a fraction of the room.

god, are you recommending wine for jarred foods now? i love this place.

So our plum tree that weve had for over 10 years finally got sick and the gardener had to pull it out. my mom mentioned to our gardener that we were thinking of putting in a vegetable garden, so he pulled out our perfectly fine apple tree that was going to have its first true crop. oh well. i guess its time to start thinking about what we will plant. the side yard is probably has over 30 feet long and 3-4 feet wide growing opporitunities. So far, weel probably get some straberries or blueberries, some yukon golds, misc. spices (cilantro and basil are a must,) some sort of tomato, cucumbers, and some chinese winter melon (cause you cant find them around here too easily.) What else should we grow? were in the SF bay area, so anything that can grow in the mediterranean can pretty much grow here no prob.

Actually, there is one family recipe that demands "tinned", really in jars, mushrooms. The preferred brand is Green Giant. This is a hot dip served during Christmas that includes dried beef (Hormel in the little metal capped glasses), cream cheese, and the canned mushrooms. Somehow, fresh mushrooms just don't work. OK . . . Maybe it is one of those trailer trash things that seem to endure. ← im with ya on that. redneck all the way. i predict a marinate water craze (like in filippino cooking) coming in several years which would utilize things like mushroom stock. i could seriously buy boxes of the stuff for soup.

Weve always made one with plenty of crushed tomatoes with mild cheddar and jack. its just those and the macaroni, layered, but its browned over and fantastic. Our friend with a place does his with really thick cheddar, bacon, and perhaps even chives (its been a while.)

because the only affordable (And closest) market around here pretty much sucks in terms of selection right now and our fridge is beginning to die, i have (sadly) turned to canned foods for many things. The sad part is, is that i can actually cook surprisingly well with canned things. The apology? at this rate i may have to be the next least-common-denominator chef who takes over emeril's niche. Ill be nice though- ill let you all pick my band leader. but seriously, are there any specific canned goods that you think are worth a look? personally, im addicted to s&w canned corn because, although it doesnt stay as sweet as fresh corn, it holds its taste decently and its texture rather well if you drain and let it be for a while before using it. What can i say- after many years of my mothers cooking, i have low standards.

damn- i just got back from the market and their avacados cost a bunch. i didnt see the followup melon ball post and went looking for winter melon. they didnt have it, so i moved on and just got generic salad stuff for now that i can work with (i decided on trying to do a strange cesar, although i dont know exactly what im going to do yet. I may make balsamic-soaked bruchetta crutons and burnt cheese 'paper' with pinenuts.) meanwhile, i set out to make a thai meal. due to the remodel that will last until april, their usually 12-foot-wide asian section has been reduced to 4 feet of just about nothing. no fish sauce, only saifun rice noodles, no curry sauce (powder and block only,) and just about nothing else. just generic sauces and sauce packets with a few top ramens, 13 1/2 soy sauces, tempura batter, and panko labeled 'shrimp breading' or something like that. in fact, i dont even think they had any fresh anise. its a sad state, even the employees agree. :( 7 on a sunday garentees lots less people and friendlier employees, though. Me and this italian guy in produce were just bullshitting about how bad the place has gotten. hell, on the asian stuff, he even said "you might as well just go over to safeway for that stuff."

im talking about any kind of salad, really (lets stick a gravel salad on that list too.) i have yet to try a cornbread salad cause my family doesnt like the stuff, but most everything else ive tried (except for a rice salad. i think i may be making thai cold meat salad this week, actually.)

do you mean bitter green/vinagrette salads, or what? i could see it working in a sweet spinach salad with the right dressing, but mayo-base would be completely out. damn, fifi, i gotta try that! unfortunately, the only salad space i have left for this week is italian. besides a bastardized antipasto salad and all the expected stuff, got any suggestions?

my adobo porkchops- the second thing i ever cooked, and it just about stopped me dead in my tracks. marinate in adobo, battered with flour and adobo, and served with adobo sauce. too much of a main ingredient, i would say. only thing i ever cooked that i could literally not eat. maybe if i marinaded in some yogurt and lemon first it would have been edible.

There are only so many salads between the blue cheese iceberg, green and fruit, louie, spinach, and so on. hell, ive even gone through the idaho spinach and strawberry special. Only thing i have left to try i can think of right now is a remoulade. any intresting salads i should know about?