
BarbaraY
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Everything posted by BarbaraY
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It seems to me with that much tomato paste it is all one would taste. This is the reason that tomato paste comes in tubes. In Bolognese sauce, I use only a couple of tablespoons.
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Yes! Your fridge is soooo neat! If mine ever looked like that, I'd know for sure were elves about.
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I rarely eat hot dogs, especially at home, but camping is another story. Even in camp they're only lunch, never dinner. Camping in the Sierra last summer. Nathans rule! edited to get the pictures right
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eG Foodblog: mizducky - San Diego: A (Really!) Moveable Feast
BarbaraY replied to a topic in Food Traditions & Culture
Could you remind me where you're located, BarbaraY? I'm always fascinated by the cultural geography of various foodstuffs, especially those associated with specific regional and/or ethnic cooking traditions. ← I'm in the middle of the Mother Lode Gold Country in Central CA. I think the fresh side is more a Mid-western or Southern thing than local. -
My younger sister always referred to cottage cheese as Carty Cheese. Wonder if she still does.
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eG Foodblog: mizducky - San Diego: A (Really!) Moveable Feast
BarbaraY replied to a topic in Food Traditions & Culture
Up until a few years ago our local markets occasionally carried "fresh side", fresh pork belly sliced like bacon. I love it pan fried until it is starting to crisp. I've never seen a big chunk like that around here. Will have to check the Mexican market next time I go. -
Finished soup.
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In my cupboard, I have a can of Knorr Brand Beef Broth Vietnamese Style for Soup Pho. I've yet to open it and I'm wondering, has anyone used this?
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Last evening I made Beijing Noodle Soup from a recipe in Martin Yan's Culinary Journey Through China. Guess it was OK 'cause I had a bowl for breakfast. I took photos but, for some reason, I can't get pics to upload to the computer. I had a good supply of chicken bones saved in the freezer and made chicken broth with just garlic and ginger. It is beautiful, clear, yellow and there is enough for several more dishes. The recipe calls for shrimp, and tender beef, chicken, or pork. I used a piece of beef tenderloin that was too small to to be called a steak. Also called for dry mushrooms, napa cabbage, fresh noodles and various seasoning; soy sauce, chili garlic sauce, sesame oil, and sherry. Topped with finely cut strips of nori seaweed. I did give it a sprinkle of Accent (sorry 'bout that but it doesn't bother us). Also used some finely cut green onion. I had everything in the house so I didn't even have to make a special trip for supplies. I'm sure I'll make it again but will put the noodles in the bowls instead of putting all of them into the soup at once. They got rather soggy over night
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Yes! Yes! My favorite way to prepare cauliflower is with black mustard seeds, cumin, turmeric. All steamed together and some baby green peas tossed in at the end with a dash of lemon juice. Mmmm! Mmm! May not be life or mind extending but it surely tastes delicious.
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Some time ago I read an article by Jim Dodge. Don't remember when but he, too, says to squeeze the streusel into clumps and as I recall he called for at least 1/3 as much crumb as fruit in crisps so I imagine a good heavy coating of crumbs on coffee csake would work.
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Count me in. I bought a package of Chinese noodles with the intention of making soup. Then this thread started. Works for me.
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Maybe we were late (or early?) bloomers but the kids here used to do Pepsi and peanuts.
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eG Foodblog: mizducky - San Diego: A (Really!) Moveable Feast
BarbaraY replied to a topic in Food Traditions & Culture
Oh! This is going to be fun! I want to live in your neighborhood. Living way up here in the hills, where the only ethnic food is either Chinese or Mexican with one lone Japanese place, one really gets hungry for other cuisines. Those tacos look great. The only offal tacos here are from a Roach Coach and they are absolutely fabulous with a little cup of their own pungent salsa. -
At last I'm able to get them again. I just ordered from Penzeys spices along with some other spices. The only places I've seen that I could order before now have charged more for shipping than the price of the peppercorns.
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I've enjoyed your competition and your blogs. Both dishes look great but since I can't really taste them all I can do is give one more point to Austin for making the curry paste from scratch. I just went through all 10 of my Thai cookbooks (I went a little crazy when I first tasted Thai food.) and none of them have a recipe for Khao Soi. Guess I'll have to get another book.
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I live in California's Mother Lode Country. Many Cornish came here during the gold rush and their descendants still make pasties. One small town makes pasties for the annual church fund raiser. Order in advance if you want to get them because they sell out quickly. Oddly, several times people have tried opening pasty shops here and found that it just didn't work out.
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I like parsnips. They're a very good sub for half the potatoes in a potato leek soup.
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I love yams. I'm assuming you mean the red sweet potatoes and not Asian ones. For a vegan dish, I would just bake them until they ooze carmelly juice. At this point they can be eaten with nothing more than a sprinkle of salt although allspice is good, too. They will be very soft so they don't need the added fat unless you want it. I don't understand the need so many have to add sugary stuff to something that is already sweet.
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As a rule I don't care for hot bananas but the Huevos Motuleños looks as if it would be something I would enjoy. Will check the Bayless recipe. My favorite savory banana dish is Banana Raita. The creamy yogurt and banana with toasted, crushed black mustard is excellent.
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I am not alone! I thought this addiction was something I had to hide from everyone except my own family. There are three sets of "everyday" dishes in the kitchen cabinet, two sets of "good" china in the dining room hutch, and assorted Japanese and Chinese dishes in another cupboard. (Well, who would serve sushi on a dinner plate?) And then there is the lovely crystal dessert service. I have long maintained that dishes should wear out in a maximum of three years so new ones would be needed. I walk through department stores fondling serving ware and muttering that I really would like that service for twelve even though I no longer entertain. My daughter tears the Sur la Table catalog out of my hands before I can finish looking. My name is Barb and I'm a tableware addict.
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Sounds to me like it is just old and overripe. They usually have a rather sickening odor, too. We went to PA a couple of years ago and were gently chided for using avocado so often in the recipes we posted. Was astounded to see them at $2.00. We are less than 100 miles from the avocado growing area and are getting them for around .75. I don't think there is any way that I've tasted them that I don't like.
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I have made the chirashi sushi several times and it is really great on a hot summer day. I don't have things like lotus root available but it's still good.
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My first taste of ripe avocado. Eating it with a spoon out of the shell with the seed pocket filled with red wine vinegar and a sprinkle of salt. Still my favorite way to eat avocado.