loki

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 looking into how to make Carne Seca (so far no responses) but I think I could just salt some beef and dry outdoors (very low humidity here) or in my dehydrator. Other cuts - the pork parts can be 'corned' or salted in brine and left for a few to several days in the refrigerator (look up how to make corned beef). And here sausages are hard to get apart from some commercial varieties, but I used an Andouille (Cajun type not French) made in Colorado that was excellent in the dish. They may be spicier than Brazilian chorizo but were succulent in the dish. I'm also used fresh very garlicy polish sausage (also not easy to get here, but very easy in the Midwest US) and it worked well too. Chorizo here is the Mexican breakfast type that does not work well except fried (when put in a stew in it's casing it becomes mushy). This version has beef shank (luscious with lots of gelatine), Pork ribs, and the sausage. I like mine with lime juice not oranges! And lots of rice. Am now wondering if it's possible to make farofa from Yuca roots (which are easily obtainable), as I don't think we have manioc flour here (though I may have to check with the Mexican grocery stores as some have South American fare such as Mate).

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 tsp rosemary 2 tsp dill seed 1 tsp cumin seeds 1 tsp black mustard seeds 1 tsp oregano 1 tsp ajwain seeds, optional 1/2 tsp celery seed 3 Tbs corn flour (not corn starch! you can grind corn meal in a spice/coffee grinder) 1 Tbs olive oil (a good one) 1. Scrub potatoes - you can peel if desired. 2. Mix egg whites and balsamic vinegar and beat till frothy - but not more than that. 3. Mix all herbs and spices (except the mustard seeds) and grind in a spice mill or coffee grinder till coarsely ground. 4. Mix salt, corn flour, ground herbs and spices, and mustard seeds well. 5. Coat potatoes in the egg whites - one or a few at a time, and roll and coat in spice mixture. 6. Bake the potatoes either in an outdoor grill on medium (covered) or in a 375 oven for 30 minutes. 7. Drizzle with olive oil and serve. Servings: 6 Yield: 15 potatoes Cooking Times Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

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 mustard seed 2 Tbs celery seed 4 cup apple cider vinegar 4 cup sugar 2 cups water 1/4 cup turmeric 4 cloves Garlic chopped 1 gallon water 1 cup pickling salt 1. Soak all the vegetables (not the garlic) in the brine over night. 2. Drain the brined vegetables and put in pan, add all other ingredients, except garlic and boil for 10 minutes. Add garlic and mix well (it has more flavor if processed less). 3. Pack into sterilized jars and seal. Servings: 100 Yield: 8-10 pints Cooking Times Preparation Time: 30 minutes Cooking Time: 10 minutes Total Time: 55 minutes Tips You can nearly use any vegetable combinations here. Cauliflower, celery, zucchini, eggplant, peas (with pods too), turnips, radishes, etc.

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!

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 you have going is that these pickles are exposed to oxygen quite a lot. But even a little oil can make an oxygen poor environment. Another thing Indian pickles have going for them is high salt content (so don't change the recipe to make low-salt versions!). For the garlic pickles I would really wash the garlic cloves, and then put the garlic through a bath in boiling vinegar. Then keep the pickles refrigerated. However use your own judgment here and don't rely on me! I made a squash pickle and it started to mold, so threw it out. But I'm going to make it again. I acidified it though. Here's another recipe for garlic pickle - with limes. Sounds pretty good. The site seems to be very aware of botulism... garlic pickle Acids in Indian Pickles Now I would not worry excessively about it. Cold will prevent botulinum growth too - especially from those strains commonly found with vegetables. There are some strains that still are active in cold, but they grow very slowly so consuming these pickles more quickly will help. One thing about this subject is that I can't find references or cases of botulism sourced from Indian pickles. If you can find any you might get insight from these too. Maybe this is a good sign. Partly it may be that these pickles are so strongly flavored you rarely eat more than a tablespoon at a time... Lastly - The exposure of many of these pickles to UV light and use of other spices (especially mustard and foenegreek) is supposed to either kill or suppress micro-organisms. However without real proof of this, I can't say that it works. There was a myth about chile peppers in New Mexico that stated they were protected because of their heat. But that is completely false and many have succumbed to food poisoning from poorly kept chiles (mostly roasted green chiles that have been left at too high a temperature for too long).

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 some of the standard Vietnamese spices in the cooking broth, like cassia, ginger, galangal, star anise, etc. I would also add some onion (studded with cloves and roasted a bit) and coriander (cilantro). Cook till tender (not too tender - still a little 'springy'). Slow is best. It might take a couple hours! Then remove, and dry well. Then deep-fry till crispy. The ones I've had were not coated, but a light dusting of corn starch or tapioca flour would not be out of the question. You should end up with a crispy cylinder with a tender soft interior - very nice. I've had them served with different type of pickled vegetables and sauces. There are certainly lots of Vietnamese pickles to choose from. Nuoc Mam Cham would work very well! As for the congee... I think you might not have to really pre-cook the intestines, and you could cook them right along with the rice - long and slow. However I think traditionally they are cooked separately and then combined at service. So you could red-cook the intestines. Pig maw (stomach) is also nice this way. Cook till tender (here you want it slightly chewy too - but a little softer than with the fried version), then put into the congee just before serving.

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!

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 will get you the other as these names are cross-referenced. And as a gardener... It was mentioned in the recipe that you can root it. Rau răm is one of the easiest plants to grow. It loves water so you need a pot with no holes. It prefers bright light, but when outdoors prefers partial shade (at least for me with very intense higher elevation sunlight and nearly no clouds in summer). It can survive light frosts, but not heavy freezes so I bring it indoors. It loves a cool bright window. To grow just stick a healthy stalk in wet soil (and gradually expose to sunlight if it's from the Asian Market). You can't over-water the plant and if it gets old and 'leggy' just take cuttings and re-root them in the pot. I also see Ham Hocks in the originally posted recipe, but I'm pretty sure it's meant to be pork hocks. In the US ham hocks are always cured and smoked ham. But in the Vietnamese soup, I don't think this is what is meant - at least not in any version I've ever had. Then the part about keeping the broth clear and skimming. Well I used to be pretty fastidious about this, but now not so much. In many cultures there are even superstitions about this foam - nearly calling it evil! But if you make a broth, and then chill it, and strain, it clears nicely. And that's almost always what I do anyway. I do still skim the first foam off though. Lastly pigs feet being cut by the butcher. Why? Just put them in whole and remove from the soup when tender and cut them up then. If the butcher does it, you will likely get a lot of those annoying bone fragments from the saw. And if you use a cleaver you will get bone chards. But in classic French technique - they would poach the feet wrapped in cloth, then carefully remove the bones, chill and then slice (or even stuff with forcemeat - cook and then slice).

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 market. Occasionally it's even at the supermarket here in a small town in Utah (but they often mislabel it ginger!). The paste lasts forever, if you make sure is has lots of salt in it (from the fish sauce and shrimp paste. If in doubt freeze it. Lastly I like a grinder I found online Revel Ccm101ch Wet And Dry Grinder. The whole grinder comes off the base. It's not that durable so I need to replace it every few years... I see now that Cuisinart has one too. The Thai mortar and pestles are nice too as they are extra large and cheap! I use mine all the time for all sorts of things.

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 be added. The sauce is made of Fermented red tofu cubes, cilantro (coriander leaves), sesame paste, soy sauce, sugar, and vinegar. The amounts can vary - but nearly equal parts works well (save for the sugar with should be about a 1/2 part). Blend these together (or use a mortar and pestle), adding a bit of water to make a liquid consistency. Then lastly, after all the lamb is done, put wide bean thread noodles into the resulting broth and cook till tender. Put in a little of the sauce and enjoy! Now the mustard greens seem a minor component, but without them this dish is rather flat and tasteless!

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 with (a type of root beer really). If I could see the herb, maybe I could ID it. I'm a botanist and foodie.

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....

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, but when you stick things into them....?

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 of the cauliflower and roast it - but not till soft - and mince. The texture may be just the thing? The texture should not be crunchy, but al dente - and with the crunchy cocoa nibs, maybe perfect? I don't think lime would work here.

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 butter with lots of pepper, and a little salt. After frying, more fresh butter melted on. So now I sometimes make this myself, but mostly specifically for this purpose. I like the Kluski or spaghetti for this. I've also learned of the egg and spaghetti omelette/fritata (it's really more of a pancake). A few eggs in the pasta, maybe garlic, onion, whatever, fry on both sides till a little crispy. Then some cheese or not. Really good. Mostly I've had this with unsauced pasta, but sauced would probably be fine. Then - the bread crumb, anchovy, and garlic, hot pepper flake in olive oil method (or lessor combitions of these). Heat up some olive oil, add chopped anchovies (or anchovy paste), cook till they start falling apart, add the garlic and hot pepper flakes, heat till fragrant, then add the bread crumbs and pasta and cook till heated and a little browned. Another surprising dish. A meal with a salad. The last one comes from a friend who used to make garbage soup! Every leftover in the fridge into the pot - cook far a long time - eat. Her kids were making it and I being a guest was not about to complain, though I did think of excusing myself, and going out for a pizza. But it was good. Not just OK, but pretty good. I'm not sure how picky they were about combinations of things, or how they made additions of fresh foods, but the result was good. I still don't do this. But, upon telling others, a use for pasta (sauced or not - but a great use for sauced as there are few other uses) is to make a broth - with veges etc. as complicated or as simple as you like. Then add the leftover pasta at the end, heat to boiling and you have a great soup. The broth should emulate the sauce - so with a red sauce - make a tomato based broth, or a chicken or beef soup that would be great with a hint of tomato in it. A cream base sauce would go with a cream based soup. You get the picture.

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 too - but probably release more starch as it's not as sharp. All I added was salt and some finely chopped onion. I used a non-stick pan. I fried it in drippings from sauteed beef - because I had it handy. After it was cooked I put some good cheese on top and melted it. Really great texture and taste. It worked perfectly. No need to wring out the potatoes (and i actually think this is a mistake as the moisture cooks the potatoes!). There are even recipes that add liquids. The other thing I remember was to cook slowly - so the whole process takes 30 minutes or more! I first browned the potatoes and shook to flip and mix some of the browned bits into the Rösti. Then I put on the plate and turned it to med-low and cooked for 10 minutes, then flipped and put the pan on again for another 10. Then I cooked it without the cover for awhile, and added the cheese last. I wish I could find the original recipe - but I've really tries to no avail. For all I know this technique was a misinterpretation of the descriptions of using a plate to remove and flip the Rösti.... But I remember there were photos with the recipe.

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, Mint, and Strawberries Now you may say Strawberries and mint don't go together, but they do - at least fresh mint (spearmint at least) with strawberries is pretty nice. But both with chocolate???? I think it would be pretty awful. Any others.... It took me hours to come up with mine.

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's Thai name anyway Cai Bap is Western Cabbage (which is Brassica oleracea (capitata group) - probably originated in the Mediteranean region where wild relative are still found, while chinese cabbages are Brassica rapa (various groups) the same species as turnips, but the origins of the plants are obscure - but likely western Asia) http://www.templeofthai.com/food/pickled_preserved/pickledcabbage-5350000280.php

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.).

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 am also making Tripas de Res en Pipián or Panza de Res en Verde (Tripe in pumpkin seed and cilantro sauce), Chicken Feet (an Asian recipe - Schezwan), Guacamole with assorted goodies (an idea from Rick Bayless, but I'm expanding it), Chicken Wings in Jamaican Jerk Sauce (my own recipe with home grown Scotch Bonnet Peppers), and a Chocolate Sunday Cake (a wonderful recipe from childhood, that makes a cake, pudding, and sauce).

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.

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 scraping, if done not to preserve kernals was enough to break them up. I scraped off the kernals and put them in a blender. Blend them well, and add salt to taste. These are not filled as it's nearly impossible using a masa so thin. But it said that grated cheese and or roasted peeled chiles are added sometimes. My masa sweet corn was pretty runny and they were difficult to 'fill'. But the recipe said this would be the case. I pretty much made the cases put them upright in a pot, and spooned the filling into them. When cooked, the tamales set as there was enough starch in the runny masa - like custard. However, the newly developed super sweet, and sugary enhanced sweet corns popular now don't work. I've tried. They may work if left to become overmature... But there is just not enough starch in them to set properly. So you probably have to seek out field corn. I'm trying to round some up now. The kind the original poster grows probably would work just find. I doubt the 'masa' would freeze well, but the cooked tamales would freeze very well. And the work involved to set everything up - is more efficient if you make a hundred and freeze them.

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.

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 short grain, like Japanese or Korean sweet (glutinous) rice, not like the Thai varities. I know there are hundreds of varities of rice. Then I found a hint of this dish - Rice Cakes. http://mykoreankitchen.com/tag/rice-cake-snacks They sound pretty good. Sweet and gooey, with lots of additional treats. Hkmi Chal Ddeok (흑미찰떡) However, any other recipes - Savory too - would be great.

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.