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Everything posted by loki

  1. loki

    Feijoada--Cook-Off 38

    I just made this dish and am one my third day of enjoying it. I got my beans from Adobe Milling, Dove Creek, Colorado, famous for their beans. The black beans are wonderful! They take a long time to cook here at elevation, so sometimes I resort to pressure cooking for about 30 minutes before slow cooking the meats with the beans. This time I soaked them and cooked for 4 hours then added the meat and slow cooked for another 3 hours. Last were the sausages which I cooked for 30 minutes. By then some of the beans have fallen apart, and some are still whole, and make a wonderful 'broth'. I'm
  2. Herb Encrusted Potatoes - Dinosaur Eggs I made this up after having a similar potato at the Big Rock Cafe - at the Big Rock Candy Mountain in South-central Utah. These need nothing else - and are good cold too! Almost any combination of herbs and spices could be used. I made these to sort of follow a Mexican flair. I could not resist using a few Indian spices though - like the mustard seeds and ajwain (with a flavour reminiscent of oregano). Ingredients 2 lbs new potatoes, small to medium 2 egg whites 1 tsp balsamic vinegar 2 tsp salt 1 tsp chile powder (just ground chiles) 2 tsp thyme 1 ts
  3. End of the Summer Pickles One of my favorite pickles. Good with everything! It's especially good with roasted chicken, a hearty cheese, and chopped fine and made into a tartar sauce (a little mayo, some Worcestershire) with beer-battered fish. Original recipe called for pre-cooking carrots and beans, but I could not really understand why as ten minutes is just fine. Ingredients 2 cup cucumbers, sliced 2 cup sweet peppers, chopped 2 cup cabbage, chopped 2 cup sliced onions 2 cup green tomatoes, chopped 2 cup carrots, peeled & chopped 2 cup green beans, cut into 1 inch pieces 1/4 cup must
  4. Anybody know how to make Brazilian Carne Seca? I know I can't get it here, but I do make Jerky and other cured meats, so thought it could not be that difficult. I want to make it for recipes that call for it like Feijoada. Even a description of what it's like and perhaps some of the spices and flavors might help me design me own recipe. Thanks!
  5. Saurkraut and kimchi are safe because the lactic acid fermentation makes them very acidic. They also have a high level of salt (though this is probably more of filter through which the lactic acid bacteria survive and thrive then do their work making acid rather than preventing botulinum growth - as this requires very high salt content). In the US, the Extension Services (outreach services of our State Universities) often have recommendations about sauerkraut and fermented pickles and maintain that it is quite safe. I make Indian pickles too, and don't really worry too much. The one thing yo
  6. Here in the US the pig intestines are called chitlins. I'm not an expert on these, but I do know you have to either buy them well washed, or wash them well yourself - which would be the worst part of the task. I love the deep-fried ones I've had in Chinese Dim Sum places. I tried in vain for a recipe. However, I sort of made up my own... I found that simply deep-frying them was not 'right'. They were way too tough. So I 'red-cooked' them first. Basically cooking them in a soy based liquid (you can find recipes easily, and I never wrote one down). To make them a bit more Vietnamese add s
  7. Oh and laughing Cow cheese is not popular in Vietnam because it won't melt - actually it melts easily, though not at normal air temperature even in the tropics. It is used in warm areas because it does not need to be refrigerated = Shelf stable. Like Velveeta in the US, it actually melts quite easily and remains very smooth when melted. I really don't like either on their own, but in a cheese sauce it can be pretty good!
  8. Being a Botanist and foodie, I could not help but comment on the recipe for Bun Bo Hue about Rau răm. The latin name Polygonum is not a 'nickname' but is a part of it's official Scientific name, and some would say it's official international name. But it's only part of it. And it is not really informative at all as this could mean hundreds of plants. If I heard this name and knew it was a food, I would not really know what plant it was referring to. So - it's Polygonum odoratum. However botanists being contentious and territorial, it's also known as Persicaria odorata. But knowing one wi
  9. It's pretty easy to make green curry paste yourself! And if you want to make it less incendiary, don't add as many green thai chiles - or sub some less hot green chiles or sweet peppers so the color is still really green. There are lots of recipes out there for the paste. The hardest thing for me to find here are cilantro/coriander roots as they are nearly never sold with the roots. But I use the stems and it seems to work well. Cilantro is easy to grow (except in the heat of summer), so you could grown your own. Galangal is the other essential herb, but it's easy to find at any SE Asian
  10. One of my favorite dishes to make with these are actually not Thai at all, but Chinese (and Mongolian style). It's Rinsed Lamb Hotpot. It's one of the easier hot pot dishes to make. You heat up water in a hot pot with a generous amount of the preserved mustard greens in it for flavor(chopped small - they will expand). I put a little salt in the broth too. Either and electric pot or one with an alcohol (or gas) flame will work. Then dip thinly sliced lamb into it briefly (it cooks very quickly) and dip into a sauce. Chinese cabbage, shitake mushrooms, scallions, and other vegetables can also
  11. Please provide better links or information about what you are asking for. You need to find the actual video and do a screen shot of it or find the Korean name of the herb. The name of the video and minute/seconds would also be OK. I can't search through an hour and a half of videos searching for an herb being mentioned. Birch can be used as an herb (It might be considered a spice if dried, but lets not quibble). Sweet birch Betula lenta is/was used as a source of wintergreen oil in North America. There are likely Asian counterparts. If you've heard of birch beer - that's what it's flavored
  12. I'm still looking for a recipe for this dish - the Korean link was not useful as I can't read Korean and the translation was hopeless. The translation did not have and numbers in it either so I wonder even if it really was a recipe. But I still would love a recipe for Korean Black Rice Cake - or any other Black Rice recipes....
  13. loki

    Pickled eggs

    Do not pierce the eggs. There have been cases of botulism from doing that. It was a mystery as to how pickled eggs could get botulism, but when questioned the patient explained the recipe in detail. He pierced the eggs and then poured over the brine. He did keep them un-refrigerated too. So double whammy as botulism can't grow in cold (though not all forms are as sensitive to cold) or acid environments. So let the brine find it's way in naturally. The piercing infected the eggs, and the botulinum bacteria grew and formed toxins before the brine could stop it. A whole cooked egg is safe,
  14. Cauliflower is maybe my favorite vegetable - or at least it's my go to vege. I love asparagus, artichokes, and snow peas (that I grow myself); but I could eat Cauliflower every day! So, this recipe just seems wrong. But I could be wrong? Cauliflower has that sulpherous cabbage thing, which I just don't see with chocolate. But.... Chocolate nibs, not sweet or very subtle. Anyway - roasting could do it, but the flavor of roasted cauliflower is basically a roasted/burnt sugar flavor, not really cauliflower. I don't see a solution to the flavor - but I do to the texture. I would take some
  15. Wow. So I was looking at a bag of Kluski noodles and thought what a great lunch from my past. fried noodles. Then this. It was one of my childhood favorites - along with my sister. My mom would make noodles (never called it pasta then) for spaghetti and meatballs or sauce; or for soup (these were never served together - the noodles were separate and you put them on the plate, then the sauce, or you ladled out soup into bowls, and put noodles in). Anyway, there were always a surplus of noodles, often intentionally. And we had our treat for lunch the next day; Fried noodles - Fried inn b
  16. So I has a taste for Rösti today, and went to make it. I looked for my recipe and could not find it. I found a recipe a while ago, that worked perfectly. I am pretty sure it started with raw potatoes, unlike many of the other recipes around. The real difference about this recipe was it's technique: The main technique was putting a plate on top of the cooking potatoes. The writer of the recipe said that a plate that fits very tightly into the pan was essential. So I made it today with peeled russets (what I had), that I cut with a mandoline into very small julliene - but a grater would work
  17. I think the challenge here is to name 3 ingredients that together create a horrible taste, but that go together when paired. Otherwise why bother? If any two ingredients create a horrible taste - or even if one is nasty, then there is no real point to this puzzle - just name two and be done with it. And just to name unusual ingredients is no good either, though I like some of the surreal entries (like horse, horseradish, and seahorses - but this may taste good?). So this is a really hard challenge! I think I've thought of one - and I also like the very first as well. Here's mine: Chocolate
  18. I'm pretty sure this is Preserved Tianjin Vegetables - a Chinese preserved vegetable, also used in Thai cooking. It is used in soup, so this it a likely candidate. This answer comes very late, so is not likely to help with your dish anymore, but you can't easily make it quickly. Even though it says it's cabbage and chinese, I have a hard time believing it's actually Chinese cabbage (I'm a botanist, Master gardeners, and food-lore enthusiast). I suspect something is lost in the translation. It's called winter cabbage preserve too - and I think it's actually regular western cabbage - and it'
  19. Oh, and my advice is to stay away from Master Cook. It is not really that great at doing what I want - organize my own recipes. And my Mom has it too, and simply gets lost every time using it. It's really designed very poorly. Granted I have version 6, buy looking at the newer versions and they don't seem to have changed the problematic things (like 'My Cookbook' being buried below all sort of other stuff, 'Home' not really working, inability to open more than one recipe, Horrible import/output dialog, Type ahead hell, Hard to search your own recipes, etc. etc.).
  20. Does anyone have experience having raw or citrus cured beef or other red meat in Mexico, or Latin America. There are references to it. I've found recipes for Carne Apache, that are really lacking in authenticity (they start with ground beef for one, not from a whole piece - which is likely how one would have done it originally). I'm not doubting that Carne Apache is authentic, just that the online recipes all seem pretty uninteresting. I would like recipes, or at least descriptions - and I can take it from there. I'm thinking of having at a Halloween Party as part of the 'Scary' food. I a
  21. It's sort of an all purpose oil. The mild sesame taste does not really overpower. Sesame itself is used in many cuisines, - from Asian to Middle Eastern, Latin American, Mediterranean, etc. It's won't break down readily with heat, but it not as resistant as some oils like peanut.
  22. I know this is pretty late in the replies.... However I learned of green corn tamales from a book I got in the Airport in El Paso on mexican food. It said that green meant young, and that these were a speciality made during the time when field corn was in it's green stage. And it's pretty easy to make. I made them with sweet corn at the time, though it is no longer easy to find the 'right' kind of sweet corn now. The best corn to use would be field corn, not in the milk or sweet stage but later, still starchy, but not yet dried. I'm sure it was scraped off and pounded - or perhaps the scr
  23. Yeah, the only link - the one I posted - has no recipe and they seem not to be able to find one. I could probably make it from a recipe for regular glutinous rice (I thinkk you need to mix the two to make the cakes anyway). Any other recipies using this rice would be great too! Later.
  24. I saw some great looking black glutinous rice at our korean grocery here (yes our small city has one - though it lost the other Asian Markets - But one grocery store does often have Asian produce and another has a Cambodian butcher who it now bringing in whole fish, large clams, etc.). So I wanted some recipes. I found some - like just putting in a bit with regular rice (though some said to make sure to soak it longer first). Or to mix it with other glutinous rice soak and steam and make coconut flavored pudding (much like one of my favorite Thai dishes - this with mangos). This rice is shor
  25. I don't know what I was thinking. I read it wrong. 돌나물 / Dol-na-mul or 돈나물 / Don-na-mul is Sedum sarmentosum. This species is also very variable - but you probably eat one of the ones not bred to be ornamental. It grows very easily most anywhere. Suada is 나문재 / Na-mun-jae. This one is more of a salt marsh plant so it unlikely to be in your garden - though it would probably do OK there. Lots of plants in this family are eaten - Chenopodiaceae - which includes beets, spinach, chard, orach, sorel, rhubarb, etc.
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