
Jaymes
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Everything posted by Jaymes
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You're not going to find better mail order than Blacks'. I think Cooper's may be going out of the mail order business. The word around these parts is that the mail order business was hurting their "come-in-and-set-a-spell bidness," and they were considering ending it. For the Carolina mail order, you probably should start a thread over in the Southeast board. That'd be a good idea, I think. I don't recall ever having seen one.
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There are at least four or five Czech bakeries in West, Texas. I can't remember the name of the one I like best - because they're all good. But I think I've had best luck with the one where you exit I35 and head east, go over the railroad tracks and turn left, then about a half-block on the right. Next to the Czech butchershop. They're good.
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puhleaze, shug.....cold food in the MTV green room? All that is to be consumed at the VMAs is found in the loo, or Courtney Love's purse. Funny, and probably spot on.
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Dear Not Usually So Cranky Fitz, I like Reale's. It's a pretty darn good neighborhood American-Italian joint. Especially for a non-Italian town like Austin. I am certain that I recommended it here, but hope that my modest recommendations fell far short of "hype." I've had excellent calamari, among other things, and very much enjoy the typical American-Italian "red sauce" dishes, which is what I usually order. But - it is certainly not the best Italian I have ever had. And I'm not much of a pizza fan, so haven't gotten that. To sum up, if someone from a great "Italian town" asked me if there were any great Italian restaurants in Austin, I'd have to say that I haven't found any. But when someone tells me that they'd like to find a nice, cozy little neighborhood GOOD Italian place here in Austin, I always say, "Have you tried Reale's?" I guess it's all in what you're accustomed to and what you're hoping for, isn't it?
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Yeah, I noticed while I was at the market that elves are up to $13.99/lb. Not to mention how tricky it is to get the little fuckers in the pot since they keep coming back to life and casting spells on you.
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My grandmother usually fried some sort of meat that we ate with the tomatoes. She did fry the tomato slices in bacon grease, or at the minimum, added a spoonful of bacon grease from the jar of it that she (and everyone else) kept nearby the stove. She often made a standard cream gravy either from the drippings from the pork chops, or ham slices, or whatever else she was serving with the tomatoes, and the grease that she had fried the tomatoes in. I'm sure that'll suit just fine.
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Fried Green Tomatoes 4 large green tomatoes 1 C cornmeal 1 C all-purpose flour 1 T garlic powder pinch cayenne 1 1/2 C buttermilk S&P to taste 1/2 C vegetable oil 1 T butter hot sauces like Tabasco, etc., and lemon wedges to garnish I slice them thick - at least 1/2" or more - and lay them out on a paper towel for a couple of minutes. Not long - just long enough to draw out a little of the water. But since they're green, they don't really have all that much. Get a big bowl and put the buttermilk into it. Add S&P and stir to mix. I usually just drop all the tomato slices into the buttermilk. In a separate shallow bowl, combine all dry ingredients. In large skillet, combine oil and butter. Heat until a small bit of flour dropped into skillet sizzles. One by one, take tomato slices from buttermilk, dredge well with flours and place into hot skillet. Do not crowd your slices - give them plenty of space. When tomatoes are golden brown on one side, flip and brown other side. Drain on paper towels and serve hot with hot sauces and lemon wedges.
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In another of the recipes there is a helpful note: "if you're worried about the tomatoes curdling when you put them into the stew, stir in about 1-2 tsp baking soda and allow them to set about five minutes before adding."
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Nope. That particular recipe comes from a very fine lady that lives in Baton Rouge. And #5 recipe belongs to a woman from Spartanburg, South Carolina. The other three are from Mississippians. Nary a Texan among'um.
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Here are some more to ponder: Brunswick Stew #1 1 5-lb hen 3 lbs trimmed round steak 4 lbs onions, chopped 3 lbs chopped okra 1/2 lb bacon 1/4 lb raw ham 1 lemon, sliced thinly 3 stalks celery, chopped 1 C chopped parsley 10 peppercorns 5 cans tomatoes to which 1 tsp baking soda is added 1/2 C vinegar 1 small bottle catsup 1 large bottle Lea & Perrins Tabasco & salt to taste 1 large can sliced mushrooms 6 ears corn, kernels cut off cob 1/2 lb butter "This recipe is quite famous in the Greenwood area as it is the one used by the late Mr. John H. Pettey when he entertained such groups as the Delta Council and the National Cottonseed Association," - Bayou Cuisine. Put chicken and beef in large pot. Add water to cover. Cook until chicken is falling from bones. Remove chicken and pull meat off and add to pot. Discard bones. Cook bacon in skillet. Remove bacon from grease and add to stew. Cube ham and add to bacon grease. Fry ham until done, and then add to stew. Into skillet put onions, celery, okra. Fry until onions are clear. Add to stew. Add lemon and parsley to stew. Stew slowly for hours until meats are completely shredded. In separate pan, put tomatoes, catsup, vinegar, Worsty, Tabasco. Cook for about an hour. Add to stew. Continue stewing until flavors are well combined. Add more liquid if needed. Add butter as stew cooks to prevent sticking. About thirty minutes before serving time, add mushrooms and corn. Serves 12 Brunswick Stew #2 3 fine grey squirrels 1/2 lb lean ham 2 chickens or 1 hen (4-5 lbs) 4 onions, chopped 1 green bell pepper, chopped 1 red pepper pod, chopped 2 cloves garlic, minced 1 T sugar 1/4 C Lea & Perrin S&P to taste 2 qts tomatoes, chopped 2 lbs okra, chopped 1 qt fresh corn, cut from cob parsley, chopped 2 sticks butter Cut squirrels and hen into pieces for frying. Place in large stew pot with onions, peppers, garlic, sugar, Lea & Perrin, S&P, covering with water. Boil slowly until meat leaves the bones. Remove bones and add all remaining ingredients. Stew slowly for at least 6 hours, stirring frequently. Add more water if necessary, but do not make it watery. It is a thick stew. Serves 20 Brunswick Stew #3 1 large stewing hen 1 #2 can tomatoes 1 T olive oil 1 1/2 T flour 3 T shortening 2 white onions, chopped 2 cloves garlic, chopped heart of celery, chopped 1 pint broth 1 #2 can creamed corn 1/2 bunch green onions, chopped 1/2 bunch parsley, chopped 1 T chopped bell pepper S&P to taste 4 hard-boiled eggs, cut in half Boil chicken until very tender in enough seasoned water to make 1 pint of chicken broth. Remove chicken meat from bones. Reserve broth. Saute tomatoes in EVOO until tomatoes are thickened. Make a roux with the flour, shortening, onions, garlic and celery. Add to the roux the broth and all other ingredients except the eggs. Cook for at least two or three hours or until all flavors are combined. Add more broth if needed. Just before serving, add egg halves. Serves 6 Brunswick Stew #4 This recipe has been cut down from the original recipe calling for 350 pounds of chicken to feed hundreds of people at the annual Billups Dove Hunt at the Billups Plantation in Indianola, Mississippi, cooked each year by Billy Montjoy. The stew would be started by 6:00 am, cooked in an old black caldron and stirred with a boat paddle off and on until serving after the hunt. It has been enjoyed by many Mississippians, as well as people from all over the country, and has been written about in newspapers in several southern cities. - Southern Sideboards 6 hens or heavy fryers 10-12 lbs lean beef, cubed 2 lbs center cut ham, cubed 1 lb bacon, chopped 1 lb cubed salt meat, skin removed 5-6 lbs potatoes, peeled and cubed 18 large white onions, quartered 5 whole bunches celery, chopped 2 bunches parsley, chopped 10 lbs fresh or frozen whole okra 4 or 5 17-oz cans lima beans, drained 4 or 5 16-oz cans cut green beans, drained 18 16-oz cans stewed tomatoes 6 17-oz cans creamed corn 1 lb butter 3 15-oz bottles Lea & Perrin 1 8-oz can black pepper 1 1-1/8-oz can red pepper 1 2-oz bottle Tabasco 4 or 5 14-oz bottles catsup juice of 4 lemons 4 4-oz cans mushrooms, drained Boil chicken in water to cover until meat pulls from the bone. Remove meat from bone, discard all skin and bones and chop meat. Strain stock. Add beef, ham, bacon, salt meat, potatoes, onions, celery and parsley to stock. If you need to, add more water to cover. Cover pot and simmer over moderate heat one hour, stirring infrequently. Add chicken, whole okra, and other vegetables except tomatoes, corn and mushrooms. Continue cooking for one hour. Add tomatoes. Cook for another hour. Add corn. Add butter and all remaining ingredients except mushrooms. Add water as needed. About 30 minutes before serving, add mushrooms. Serves 40-50. Brunswick Stew # 5 1 4-lb hen 1 1/2 lbs lean beef, chopped 1 lb lean pork, chopped 2 qts cold water 2 T salt 1/2 t whole black peppercorns 2 T dried red pepper 1 C potatoes, large dice 1 C snap beans, snapped 1 C peas 1 1/2 C chopped onion 2 C sliced okra 2 C lima beans 2 C corn kernels cut from cob 2 1/2 qt fresh tomatoes, chopped 1 t ground black pepper 1/3 C butter Tabasco to taste Put chicken, beef, pork into large stewpot with water, salt, peppercorns and red pepper. Cover and cook slowly for 2 hours or until meat falls from bones. Discard bones. Return meat to stock. Add remaining ingredients. Cover and cook gently for several hours, stirring often to prevent scorching. Makes 1 1/2 gallons.
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Yes, Jess - was the lady Mexican? Because that's exactly right. When I lived in Panama, they made their meat stews much differently from the Mexican versions I was accustomed to.
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There are many wonderful cooks on eGullet, and I'm hopeful they will offer their thoughts, tips, methods. But to start things off, here are mine: Carne Guisada This means "meat stew" but most Anglos use the term to refer specifically to green chile stew, made with pork (or beef) and green chiles, among other things. I've lived in every single one of the U.S./Mexico Border States, and traveled extensively throughout Mexico and the first thing I'd tell you is that each area has their own traditional method of preparing it. The Mexicans call it "Carne Guisada" or "Chile Verde" or some combination thereof. "Guisar," in Spanish, means "to stew" so, Carne Guisada means basically, meat stew. (It's different from Carne Asada.) In most of Mexico and the border states, green chiles are traditionally used with pork, chicken, etc., because of the milder flavor of green chiles; and the stronger red chiles are usually used to prepare beef dishes. My family liked both, but it was just so easy to grab a pound of beef stew meat, already cubed, that that is what I usually used. I have seen people cut up some sausage, or add some chorizo, but for the most part, they don't. I often used up leftover turkey this way, as well. The main thing to remember when you are preparing this dish is that it's just your mama's beef stew, only as interpreted by Mexican moms. It's hard to find recipes for it in Mexican cookbooks because it is so basic. You pretty much just take some meat, brown it, then stew it with water or broth and whatever flavorings and vegetables you like. In the States, that's usually beef with onions, celery, carrots and sometimes tomatoes, flavored with parsley and bay leaves. In Mexico, it's either pork or beef with onions, garlic, tomatoes and chiles (red or green), flavored with cumin, cilantro, oregano, etc. And after the meat is tender, you add whatever other vegetables you like. Both cultures usually add potatoes. Mexicans love squash, and often add it as well. My basic recipe was to dump a package of stew meat (or cubed round steak, or chuck, or a pork shoulder) into a Dutch oven and brown in a little oil. I'd sprinkle cumin seeds and some oregano, a bit of red chile powder and a little black pepper on it. Sometimes, I'd dust the meat with a little flour beforehand. Then, remove the meat and put two large cloves of garlic (smashed & minced), one minced jalapeno, and three or four onions, white or yellow, quartered, into the oil, and sauté till onions are clear. Put the meat back into the pot and add a can or two of stewed tomatoes, and a can of broth. If you're in the mood, roast, peel and seed five or six (or more depending on taste) fresh long green chiles, or Anaheim, or whatever you like. Cut them into nice-sized chunks and add (if you're not in the mood to roast fresh chiles, then use three or four small cans of whole green chiles). Cover your pot and simmer till meat is tender. That's the basic recipe. You can either add more water or broth and serve it very soupy or, after the meat is tender, take the lid off and cook down until the stew has the consistency of meat and gravy. Then, you can serve it rolled up in flour tortillas, or over rice. Now - The versions of this are absolutely endless, just like Mom's Beef Stew. Most of the Mexicans add potatoes. They just peel and cube potatoes and add them toward the end of the cooking. Also the Mexicans love squash and grow many varieties. You can add yellow, zucchini, whatever. As with the potatoes, you don't want the squash to cook too long. You can cut up and boil the squash separately and just stir it in right before serving. Many Mexicans also add either a small can of peas (or corn, but not both) right before serving, just long enough to heat through. I've seen the peas added more than the corn and that's what I usually do. (I don't know why, but I have literally never seen a Mexican mom add frozen or fresh peas and let them cook in the stew. They just like to toss in a can of drained, cooked peas immediately before serving. I have often wondered what they did before canned peas were available but, as that was a very long time ago, suspect all those old cooks are dead now, so guess I'll never know.) Lots of people add a little chopped celery when they add the onions, and an occasional bay leaf or some cilantro, or a little chile powder to spice it up. A tsp of Adobo seasoning is nice if you can find it in your stores. Sliced jalapeños are usually served alongside, so that folks who like more heat can add them. But the thing to remember is that this is not chili. It is meat stew, and the flavor of the meat and vegetables should take center stage. Other things people add: a tablespoon or so of vinegar; 1/2 cup or so of beer and a tablespoon of brown sugar (brown sugar cuts the bitterness of the beer), and some people brown their stew meat with bacon or sausage but most do not. When I was having company, or wanted to make dinner particularly special, I'd put a nice 2-3lb pork shoulder in a pan and roast it at 300-350 degrees for several hours until it shredded easily. Then, I'd shred & chop it coarsely, and put it into the stew pot with the sautéed onions and garlic, and a can or two of chicken or beef broth, the stewed tomatoes, etc., and proceed as directed above. You can also get all of your ingredients together in your Dutch oven, and put a lid on it and then put the whole thing in a moderate oven to cook until the meat is tender. In Alaska, I would do it in my crockpot, so that when I got home from work, I'd just add the cubed potatoes and the ubiquitous canned peas, and we'd be ready for supper. Here's a simple recipe for a Carne Guisada where the featured ingredients are pork and squash. Carne Guisada con Calabasas Twice around the pan with a neutral vegetable oil 2 lbs pork shoulder, cubed 2 cloves garlic, smashed 1 tsp ground cumin 2 cups chopped tomatoes - you can use fresh or canned, depending on season - fresh in summer 1 large yellow onion, chopped 1/4 C chopped bell pepper 1 tsp ground cumin 1-2 small cans whole green chiles, torn into chunks 1 Cup corn - you can use corn kernels from fresh corn, or frozen, or canned 1 1/2 lbs squash - zucchini, or yellow, or pretty-much any summer squash, cubed salt, hot sauce (like Tapatio) to taste When oil is hot, add garlic and meat. Dust with cumin. Brown meat, then remove meat from pan and set aside. To the pan, add the tomatoes, onions and bell peppers and saute until onions are clear. Return meat to pan and add green chiles. Cover and stew until meat is tender. Stir in corn, squash and salt. Cover and simmer until squash is done, but not overdone (about 15-20 minutes). Taste for seasonings - salt and hot sauce. Summer is drawing to a close. Autumn is almost upon us. Soon the first cold front will be blowing in with its low and threatening skies. And in the warm kitchen, there's nothing quite like the aroma of carne guisada - redolent with meat, broth, chiles and cumin. I can hardly wait.
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According to what I interpret the mods having said regarding this issue - as long as you change the phrasing - put the instructions in your own words for example - but you can list the exact ingredients - it's okay. Perhaps one of them will arrive here and clarify, just to be sure. BUT, my real question is do you know if the chili recipe from the March/April issue is the same one in the Cook's Illustrated "The Best Recipe" cookbook?
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I see spinoff potential.
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Except that, call me a cynic, I see additional possibilities here for product placement.... Condoms, anyone? Rocco was on Conan a week or two ago and they were talking about product placement. Rocco said Trojan had contacted them and been turned down. Conan made a joke along the lines of "Is that calamari...or a Trojan condom?" I did notice Bourdain looking askance at some dish or another and saying, "that blows." Maybe it was the Trojan Calamari.
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Except that, call me a cynic, I see additional possibilities here for product placement.... Condoms, anyone?
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all things considered, i think the blessing of meatballs would be one of the least offensive things the catholic church is dealing with. Boy, there's a really unpleasant joke one could come up with there.
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Did anyone else wonder if perhaps they had intentionally not paid the staff just so they could "suddenly" come up with the brilliant idea of using the American Express Small Business Card?
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Once many years back when I was much younger - okay, last June - I had been feeling really sick for about three days. Stomach flu. Couldn't keep anything down. I spent most of the time in bed, sleeping, when I wasn't running to the bathroom. So about 2am on the fourth day, I woke up. I felt great. But I was STARVING! I went out and dug around in the fridge - nothing. Freezer - a frozen roast, coupla chickens. Everything hard as, well, frozen roasts and chickens. Pantry - not even cans of soup. Nothing. But then way in the back of the pantry I spotted a box of cake mix that I had bought to make a Sherry Wine Cake. So I got a spoon and brought the box of dry cake mix back to bed and sat there crosslegged and started eating. I turned on the TV - no longer sleepy - but the only thing on was the Home Shopping Network. I did finally fall asleep. The next morning, I realized to my horror that I had eaten half the box. And ordered a tacky fake emerald ring as well.
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This isn't a salad but it's one of my very favorite summertime recipes using tomatoes. You make it in a glass bowl with a glass lid, so that the sun shines down into the dish and bakes the recipe. I've never tried it in a different kind of container, but I did make it once in the winter, in a very slow oven, but it was not the same. Sunshine Puttanesca 2 cups good quality strong EVOO 1 tube anchovy paste 1 bulb garlic, cloves peeled, mashed, minced 1 1/2 C pitted good quality fresh black Mediterrean olives (NOT California canned ones) 3 cups good tomatoes (or more to taste) - use cherry or roma if you can't get really good fresh garden tomatoes 1/4 C capers 2 bunches fresh basil, sliced coarsely 1 box small shell pasta Freshly grated Parmesan cheese Salt & freshly-cracked black pepper to taste Loaf of Italian bread to accompany In a glass dish with a glass lid, combine EVOO, anchovy paste and garlic, mashing garlic and stirring until paste is well combined with oil. Squeeze and smush olives with your fingers to bring out the flavor and add them to oil mixture. If you're using large tomatoes, core and remove water, then chop tomatoes and add. If you're using cherry tomatoes, just slice into halves and add. Add capers and basil and toss well to combine. Now, put lid on and set this out into the bright summer sunshine and allow to "cook" for 4-6 hours, stirring occasionally. Cook pasta according to package directions and drain well. Pour your Sunshine Puttanesca Sauce over your pasta and toss well. Correct seasonings. Sprinkle cheese over and serve with pieces of bread to sop up the unbelievably delicious sauce. Note - bread is not "optional" with this dish. This sauce is strong and heady and you NEED the bread with it.
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In Chinatown, I like R&G Lounge. Very, very good. Often mine is the only white face in the place.
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G - Made your gazpacho yesterday and wanted to tell you that it was just wonderful. I went to the farmer's market and got beautiful fresh everything. And then I prepared it just as you said - bread, veggies, oil, Sherry vinegar - whirled around in the blender until smooth and creamy. The bread does give the liquid a perfect consistancy, and maybe even cuts a little of the acid. And then, once I had that sublime "soup," added all of the crunchy tomatoes, cukes, onions, bell peppers, croutons - Really, really delicious. Too bad we here in Texas are nearing the end of the summer tomato season (gets too hot about now). But on the other hand, we've been eating heirlooms since early May. And the fall tomatoes will begin arriving in the farmer's markets soon. So don't feel TOO sorry for me.
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It will be interesting to hear what you think. Because of its enormous popularity with Chinese, and not so much with "white folk," I'm beginning to wonder if our vaunted cries for "authenticity" may fall under the heading of "be careful what you wish for." Perhaps Koi Palace is TOO "authentic."