Jaymes

Around here, when one refers to "London broil cut," it's flank steak. Is that what you mean? Or top round?

Wow, kayb. I've got to try that. I do make a quick German sour meat with top round, but yours sounds so wonderful. Wrapped around a bratwurst. I lived in Germany as a kid, and that really reminds me of the aroma and anticipation of sitting in our warm kitchen waiting for dinner while the snow falls outside.

Charcuterie has recently been the subject of much of Houston's culinary scene chitchat. And several of us Houstonions have been gathering from time to time to sample this dish and that. Houston, the fourth-largest city in the US, is a great place for it. It's an immigrant city that has been called "the nation's most diverse." There's always something new and interesting to try. So next up for our small but enthusiastic group is charcuterie. We've done some research online at sites like this one: http://www.houstoniamag.com/articles/2014/2/2/houstons-top-charcuterie-destinations-february-2014 If you'd like to join us for this next gathering, or sometime in the future, pm me. ​ ​

Actually, you did mention that above. And I've wondered about it ever since. I'd never even think of using top round for corned beef. I dunno. It just seems so....flat. And, compared to brisket...lean. More suited for jerky than corned beef. How do you think the finished top round corned beef compares to corned beef brisket?

Bringing up this old thread. Our supermarket had a big sale on top round, so I laid in a nice supply. Especially since cooler weather is on the way, heartier meals are in order. Wondering if anyone has any new ideas.

I do. I have a Mexican lime tree, a Meyer's lemon tree, a wild Thai makrut lime tree, and two calamansi trees. The wild Thai lime doesn't produce a lot of limes, but all the rest are very generous with their bounty. I freeze them whole. Sometimes I use the frozen small fruit (limes and calamansi) like beautiful and flavorful ice cubes for assorted drinks - iced tea, lemonade, wine spritzers, all sorts of things. The juice keeps just fine within the whole frozen fruit so when I need some lime or lemon or calamansi juice, I just take out however many I need, and proceed as usual. I find that freezing them does help to break down the membranes so such tricks as rolling them, or putting them into the microwave, etc, are not necessary. I used to make a lot of limoncello and found that freezing the denuded lemons that I had after zesting them also worked great. So that's my advice. Although I see nothing wrong with making lime curd. Just like lemon curd but, um, you know, limier. ​ Oh, and ps. Avocados. When we lived in Panama we had five avocado trees in our yard. Avocados are a whole lot trickier. We gave those away by the barrelful.

So I was perusing Maya Angelou's wonderful cookbook, "Hallelujah! The Welcome Table," when I came across what looked like a pretty great recipe for smoked pork chops. Had to try it, so I did, and it is. I'd definitely recommend it, and the book, too, of course. http://www.amazon.com/Hallelujah-The-Welcome-Table-Lifetime/dp/0812974859 ​ However, have to add that one of my favorite things about these pre-cooked chops is their quick ease and convenience. Maya's recipe is definitely not quick. http://www.tastebook.com/recipes/669159-Smoked-Pork-Chops I made the ginger cabbage recipe that she included on the menu with the pork chops, and it was really great, too. Served it with mashed potatoes. Great meal. ​

My mom also didn't like to cook. But this was the 50's and that's what wives did. I've mentioned it before in various "memory" threads here, but your mom's potato salad prompted me to mention my mom's potato salad recipe again: Get out your Revere Ware saucepan and make some instant mashed potatoes. While still warm (because you're running late and have a big hungry family already waiting at the table), stir in some mayonnaise, three chopped hard-boiled eggs, a handful of chopped onions, and a generous spoonful of pickle relish. Oh Mom, I miss you. But there was one thing that she made that none of us could get enough of, and that was her beef stew. I think one of the reasons it was so good was because she was such a simple cook that she didn't muck it up by adding a bunch of unnecessary ingredients. She loved really fresh vegetables, straight from the garden, so they were wonderful and flavorful. The base was water. In later years, I tried to replicate hers (for about a decade) but could never get the flavor just right. Finally I realized I'd been trying too hard. Trying to improve it by using some kind of beef, veal, chicken, etc., stock, browning the meat with an assortment of herbs and spices, adding whatever was the current culinary darling. Finally gave up. Just really fresh vegetables, good chuck, water and, for seasoning, salt, pepper, and a couple of bay leaves. I still can't get enough of that stew when the weather turns cold. Thanks, Mom. And you're forgiven for the potato salad.

Interestingly enough, the first thing my son said to me on the phone was that he had tried "all the usual suspects" - Fiesta, Mi Tienda, and I can't remember what else he said - probably some of the big all-purpose "ethnic" markets like 99 Ranch and H-Mart. Don't know how familiar he is with Canino's, but I definitely love the place. And that Flores Spices is a wonder among wonders - one of the most amazing stores I've ever been in. Honestly, you should get yourself there immediately. Kind of a magical corner, what with El Bolillo right there, too. But I decided to take the last line of your advice and telephoned Sur Peruvian Grill. The guy said, "Check the Peruvian section at Fiesta - the one out here in Katy - that's where we buy ours." Have to say that I'm in that Fiesta a lot and had no idea there was a "Peruvian section" in the produce department. I don't know which Fiesta my son went to, but I got him this new info at once. Pointed out that, not only could he find the peppers at the Fiesta out by me, but he could visit with his mama as well. Going to work out great. So, thanks.

My son loves to cook and his new interest is in Peruvian cuisine, particularly "Chifa," Peruvian-Chinese: https://en.wikipedia.org/wiki/Chifa One of the iconic Chifa dishes is Lomo Saltado, which includes, among other things, a chile pepper called Aji Amarillo: http://www.piscotrail.com/2011/08/02/recipes/lomo-saltado-chinese-peruvian-beef-stir-fry/ He hasn't been able to source the fresh peppers in Houston, but has found Aji Amarillo paste, which is what he's been using. But I'm wondering if anyone knows where to find the fresh peppers. ​ ​

Really fun seeing the photos. So does "the business" include name, recipes, etc., in addition to goodwill? In short, everything?

Do you ever buy whole fish to skin & fillet? Good for that. Also great for cutting pizza, chopping nuts and other veggies, fresh and dried herbs. Have you ever used an Italian mezzaluna? Basically the same tool. I used to live in Alaska and had a couple of ulus. Used them a lot.

Those flavored oils and vinegars can be pretty tasty tossed into a green salad. I do try to use them up that way. Don't want to use my uber-expensive oils and vinegars in tossed salads, so those "freebees" work well for me.

Yes, definitely something of a pickle. You do appreciate the effort and thought, so you can focus on that with your thank-yous. And then say, "but it was really too sweet for me." As you're having that conversation, you should be able to get a clue as to whether or not he'd like for you to return the rest. If he doesn't mention it, I wouldn't either. And then never take him any more muscadine grapes. Or any other variety for that matter - just to be on the safe side.

Well, that press release does say "wing lovers across the nation," so I guess it's everywhere. Might have to give those spicy ones a try. Hate to say it, but I don't usually go for the wings when I have a choice because dealing with all those little bones is just so dang messy. Thanks. PS - NW Arkansas, eh? Beautiful country. Wouldn't mind living there myownself.

Do you know - are these available at all the Sonics, or is it just a regional thing? Where are you?

Especially when folks are interested enough in said chef to travel as far out of their way as most folks must in order to get to Silver City. Those are not just casual diners. They're culinary hobbyists, interested in enjoying Rob's food.. They'll know.

I'm happy to see you here, too ElsieDee. Really looking forward to your contributions. eG is pretty easy to cruise around, as I'm sure you'll readily realize.

Wonderful report, Bruce. I'm definitely going to check that out, and sooner rather than later. Thanks.

Yes - talk like a Polish pirate! Be that a kielbasa in ye knee breeches or be ye just glad to see me? .

Notice your sig mentions Kerala. Is that where you're headed? Beautiful place. But they definitely can use some help. If it were up to me, think I'd start with sanitation. Dire. Would be unimaginable in a disaster situation, although perhaps it's improved since I was there. Good luck to you. Wonderful of you to take this on.

I agree. Think it's wonderful. And hope you'll update us as to how it's going when you can.

Quite a few food-minded Houstonians are planning on meeting up at the Polish Harvest Festival this weekend. We'd love to see more folks show up. Want to know exactly when and where we're gathering, pm me. http://www.polishharvestfestival.org/

Great luck - I happen to know the twelve young people there. And if that's where you wind up I'll send them all your way!

I probably should have been more specific in my response. Silhorn did ask about bean "powder." I do think of the instant refried beans as "bean powder," but they're not. They're actual dehydrated beans. You can even pick them up one by one. Which my dad sometimes did as a snack. My response as being a pretty good product is about these dehydrated beans, like the ones to which I linked. Silhorn, if you're talking about actual bean powder, or flour, that doesn't sound workable to me. But if you do want an acceptable dish of refried "mashed beans without all the mashing," I definitely do suggest you give one of the instant dehydrated refried bean products a try. That's exactly what they're for. If you've got some other sort of "bean powder" in mind, I can't help you. And I'm sorry if I misled you.