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Jaymes

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Everything posted by Jaymes

  1. I use RG for hot chocolate all the time. No psychedelic trances. I keep it in the freezer along with several boxes of Mayordomo. Don't know why, exactly, just do. I do let it soften in either hot water or hot milk (depending upon whether I want Mexican-style dark hot chocolate, or milk chocolate) before I whip it up. Also, I always add some to the pot when I make chili. Don't use up a lot of it that way, though - about a half-disc per two pounds of meat.
  2. Jaymes

    Bastard condiments?

    Speaking of mixing stuff with mayo for condiments, was anyone else watching Masterchef Jr the other night when Gordon et all stirred pesto into mayo to make a sauce that he then used as a hamburger spread and as a dip for fries? Looked pretty good. Definitely going to give that a try. I mean, pesto & mayo...how could you go wrong with that?
  3. Jaymes

    Bastard condiments?

    Back in the 50s, during hot summers, my mother, who didn't really like to cook, often made a big chef's salad for dinner for the five of us. To the usual greens, she'd add sliced hard-boiled eggs, ham and cheese for protein, and throw in leftover veggies from previous dinners - green beans, peas, corn, carrots, etc., - along with a smattering of whatever else we had had the previous few nights. She'd put it into this huge salad bowl and toss it up with a big dollop of mayo & a few hearty smacks on the bottom of the ketchup bottle. We all loved it.
  4. Jaymes

    Leftover Cornbread

    It's always so fun to know somebody tried one of your recipes & liked it. Thanks for letting me know! This is a great salad recipe to take to potlucks. Intetesting, tasty, and a never-fail conversation-starter. A real family favorite.
  5. Yes. Often hubby had dug out all or most of the "good" meat. Still had sauce. End of month. 6:30pm. Everybody tired & hungry. Package of hot dogs in the fridge. Heat up the sauce with a pork chop or two. Add enough hot dogs for kids. Boil some noodles. Toss up a salad. And Roberto's your zio.
  6. Jaymes

    Chili – Cook-Off 15

    My New Mexico roots go pretty deep. I often reply "Christmas" to that most New Mexican of questions: "Red or green?" But I've never seen them mixed together in one bowl. It's not like that. Perhaps it's easier to understand if you think of it as: "Red sauce or green sauce on your enchiladas, huevos rancheros, chile relleno, mojarra...?" Or if you were asked whether you prefer the chocolate or the raspberry sauce on your dessert crepes. And you replied that you'd like a little of each. In the case of the chile sauces, that would be, "Christmas."
  7. It's not psychological. Could be the food coloring thing. There's a very unpleasant flavor to the whole piece of candy that I just don't detect in that one small bit. I suppose it could be a matter of quantity vs quality, though - as in, too much of a bad thing. Next time I find myself in the immediate company of one of the odious kernels (as opposed to odious colonels, with which I've also had unpleasant experiences probably owing to too much of a bad thing), believe I'll do a little empirical investigating.
  8. Jaymes

    Chili – Cook-Off 15

    Canned chipotle freezes very well. I always put the leftover into a small plastic baggie, flatten it a bit and stick it into the freezer. When I need some, it's easy to break off however much I need and put the rest back into the freezer. Not only is this method more economical and less wasteful, it's really so nice and convenient to have some on hand.
  9. Jaymes

    Chili – Cook-Off 15

    I always have some Mexican chocolate for hot cocoa on hand and that's what goes into my chili. My average pot of chili gets a one-quarter wedge from the disc of chocolate. Most of this kind of Mexican chocolate has a little sugar and a dash of cinnamon. Perfect. For hot sauces, I love all of Marie's (first had them on a trip to Belize years ago), all of Rancho Gordo's, Valentina and, if we're talking truly hot, Yucateco.
  10. Candy corn is my saving grace at Halloween. It's what I buy so that I'm not tempted in the least to eat it myself. I do like the taste of the little yellow bit at the end but to get that you have to nibble at them one by one. It's really way too much trouble to bother with. As to what I like - unfortunately, everything else.
  11. My standard 'go-to' dessert for large dinner parties was always Bananas Foster. I had several dozen cocktail 'rocks' glasses & day before, I'd put a couple of scoops of ice cream in each one and then stack them on trays in the freezer. I had a very large and beautiful copper chafing dish and I'd pre-measure the butter, brown sugar and cinnamon and put that in. I liked having the bottles of Creme de Banana & Meyers Rum on the table so I'd also measure how much I needed of each and be sure there was only that amount in each bottle. At the appropriate time, I'd make the sauce and flame it to great effect. Then I'd enlist all those folks that had offered to help to retrieve the ice-cream glasses from the freezer and I'd ladle that sauce over each one. I routinely did this for dinner parties of 30-50 and the occasional dinner party of up to 80. This may sound tricky but I assure you it's blazingly easy. The planning ahead & enlisting help at serving time is the key.
  12. Think I posted about this back in the olden days here on eG but, just in case, this is the jarred sauce I keep around for emergencies. Light and tasty, with whole cloves of garlic (particularly tasty little treats) and large pieces of basil. Pretty good, I think. Mom's Garlic & Basil Pasta Sauce
  13. Like so many words used in the Philippines, Spanish is similar. Although there are several terms for "sweet potatoes" in Spanish, in Mexico and the US Southwest, the most-often heard is "camote."
  14. Sorry to hear that. Saddens me. However, I just returned from a very lengthy road trip that took me across much of the western half of this country. Did stop at a Cracker Barrel. I have to say that their waitstaff, at least, was extremely diverse, including Hispanic, African-American, Native American, among others. I'm very aware of the publicity surrounding their previous policy, so I definitely noticed. And my server was openly gay. I was hopeful that was an indicator that Cracker Barrel has indeed put their past discrimination issues behind them.
  15. I dunno. A lot can happen in 10 years. For starters, the guy that founded the company, and was the CEO, has died. And from stories I've heard about restaurant kitchens, I don't think an assortment of various types of harassment necessarily means that it's pervasive and condoned throughout the company, particularly one as large as Cracker Barrel. As I've said, Cracker Barrel isn't my first choice when I'm sitting here in my living room trying to think of someplace great to go for dinner - for several reasons. Even when I'm hundred miles from anywhere along some remote stretch of highway, I used to drive on by. But now, I give them the benefit of the doubt.
  16. Jaymes

    Mystery Ingredients

    The first one, actually. Although my immediate reaction was something fishy, upon closer examination, saw a couple of joints that reminded me of a stalk of bamboo.
  17. Jaymes

    Mystery Ingredients

    Dried bamboo shoots?
  18. Don't let that stop you from doing a food blog. Assign one of your kids as photographer. Good for everybody. Besides, the best (IMHO) food blogs here on eG are not about eating out. They're about what folks are doing, cooking, eating in their own kitchens. About the process, so nobody has to wait to eat. They're the absolute most interesting things. Which is why Shelby suggested it to you after you mentioned what you like to do. You should check out a few of them and then get back with us.
  19. Ain't that bad any more. New nickname is "Katyzuela." Got some really great Latin American restaurants out here now. And we do have Cap'n Tom's Seafood & Oyster Bar. But like I said, it is a trek into Houston.
  20. Going to fess up my deep dark secret. I'm actually out in Katy, and it's kind of a trek to get into town so haven't tried as many places as I'd like to. I do like the food courts at 99Ranch, and H-Mart. And Fung's Kitchen is kind of our family's go-to for big festive family celebratory dinners. It's where I always ask to go for Mother's Day. Love the crispy duck. I have a group of "foodie friends" (yeah, I know, nobody likes that term, but you do know what I mean so I'll use it) that gets together from time to time at assorted restaurants. Next one up is Mein. I haven't been, and am looking forward to it. Do they have xiaolongbao? Any place else in town?
  21. What a grand addition you are to this board. I'm giddy with excitement. I'll be watching for you on the Texas forums. Yep, I too like Bon Ga, and V-Star. Also Pho Binh. And agree with you about Thai, but I usually wind up at Thai Gourmet or Thai Siam in Sugar Land. They'll shut down this "newcomer thread" pretty soon. So I'll see you over in Texas. Okay?
  22. Understanding that you and I have just met, and I'm not yet on the "come over for dinner" list, although I'm thrilled to know about the possibility you'll be sharing your tips and hints for the Asian food happening within your walls, it would sure make me happy to glean a little bit of your wisdom as to places outside your walls where I could perhaps take advantage of your knowledge of Asian cuisine. Favorite Thai in Houston? How about some of those Korean BBQ joints? Vietnamese? Do you like Mai's? Is there even such a thing as a really good Chinese buffet?
  23. Welcome. And now that you've outted yourself as a Houstonian knowledgeable about Chinese, Korean, Vietnamese, Thai food, hope you'll hie yourself over to the Texas Dining forum https://forums.egullet.org/forum/28-texas-dining/ and share with us other Houstonians as to which restaurants are your faves.
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