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Jim Dixon

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  • Website URL
    http://www.realgoodfood.com

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  • Location
    Portland, Oregon, USA

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  1. Jim Dixon

    Rice

    This medium grain heirloom variety brown rice tastes great and has the texture of white rice. I cook it using the Italian 'cook like pasta' approach. Bring lots of salted water to a boil, add rice, boil for 35 minutes, drain, cover, and rest for a few minutes. Kokuho Rose Organic Brown Rice, available online here. Bittman mentioned this rice a few weeks ago. JIm
  2. Jim Dixon

    Sodium quackery

    Full disclosure: I sell Necton sea salt from Portugal. There are a couple of reasons to use good sea salt instead of refined salts such as kosher salt. One is flavor. Nearly all of the salt produced world-wide, no matter the process, is destined for industrial use (paint, PVC, etc). Industrial users want it to be as close to 100% sodium chloride as possible. Larger salt producers, including industrial sea salt producers, try to meet this goal. Small producers of culinary salts don’t mind less than pure sodium chloride, and in fact embrace the trace elements in their salts. The salt I sell and
  3. Jim Dixon

    Ribs in the oven

    It ain't barbecue, but it's good... Liberally salt and pepper a rack of spareribs, cook at 200-250F for a few hours. Jim
  4. I agree, this is where you can taste the difference. Jim
  5. Most of the sodium chloride produced around the world os use for industrial purposes; culinary salt is a small fraction. Industrial users want more pure salt, and so the culinary salt also ends up about 99% sodium chloride. As slkinsey points out, even sea salt harvested using evaporation can be very pure since the producers remove the crystals when the sodium chloride fraction is at its peak, dumping any remaining brine. But small producers of culinary salt can let the evaporative process continue until the salt crystal begin to precipitate out of solution, and the resulting salt is usually o
  6. Koda's Kokuho Rose, cooked using their recommended soak, cook, rest, fluff, and rest again method, is the best I've had. The texture is like white rice, but with better flavor and the benefits of a whole grain. Certified Organic, limited production Kokuho Rose® Brand Rice is an Heirloom, Japanese style medium grain, grown by the Koda family since the 1950s in the San Joaquin Valley in California. Jim
  7. Jim Dixon

    Salt Cod Diary

    Make your own salt cod: Homemade Salt Cod with Root Vegetables
  8. from my site.... Cibreo Supposedly a favorite of Caterina de’ Medici, although hers was made with cockscombs, hearts, and assorted other gizzards. Even people who claim they don’t like liver eat this up. Finely chop an onion or a couple of shallots, and start cooking them in butter, extra virgin olive oil, or a little of both. After a few minutes, add about a half pound of the best chicken livers you can find. You could chop these up first, but raw liver is messy, so I chop them in the pan with a spatula and paring knife while they cook. When the livers are about half cooked, sprinkle a couple
  9. Spanish style migas Cajun Migas Migas with Ham
  10. Jim Dixon

    Savoy Cabbage

    Any of the things I mention in this article would be fine with Savoy as well as plain green cabbage. This bean, cabbage, and polenta combo is pretty good, too.
  11. Jim Dixon

    Pumpkin

    I've come to the conclusion that what I call fritters are the highest use of any winter squash. One recipe here on my site, but the basic approach (egg and breadcrumbs) can be varied endlessly. I recently tweaked the mix and made winter squash pancakes that were pretty good. Jim
  12. Home grown piment d'espelette: http://www.viridianfarms.com/ Jim
  13. Jim Dixon

    Making Breadcrumbs

    When whatever loaf we’ve been eating gets down to its last few slices, I lay them out on a sheet pan or cutting board and let them dry out on the counter for a few days. If I’m in a hurry, I’ll put the slices in my old Wedgewood’s oven, where the pilot light keeps the temperature at about 100F. When the slices are really dry, I toss them in a bag, and when the bag starts taking up too much room in the bread drawer, I make crumbs. I’ll break up the dry slices a bit, then put them in the Cuisinart and process. The results are uneven, a mix of fine powdery crumbs, granular little nuggets, and chu
  14. Darlene, I import extra virgin olive oil from small producers in Italy, and I also sell oil from a couple of California producers. Since I started the business to have plenty of good olive oil in my own kitchen, I don't need to use any of the brands available nationally. There are scale problems in making enough oil for a big market. It is difficult to produce well-made extra virgin olive oil, and only a few firms are able to do it in volume. National brands blend oil from many sources to get a consistent flavor, and it's very likely that the blend includes some refined oil. To ensure you're
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