BarbaraY

The eel looks delicious on the grill. Since a whole eel (or even a canned one) can't be found around here, I think I'll stick to getting mine in a restaurant.

Thanks for the tip. Since I have an almost new wok I don't want to wreck it. I did find that Teflon Woks don't cut it. Getting them hot enough kills the teflon. Will use a cast iron skillet and some used oil.

If you rub your wet hands ofer the faucet it will get any remaining odor out, too. don't know why this works but it does. Some stores sell small egg shaped pieces of stainless steel to use this way.

Count me in. I thought I had posted but guess I lost it when I had to answer the phone. None of our local restaurants serve the Two Sides Yellow anymore. only soft noodles that I think most keep in the steam table.. Thanks for the tip on "flaming". I wondered how to get that flavor and will give it a try. Going to the Farmer's market tomorrow so will see what Oriental vegetables are available there before I hit the supermarkets.

Not a big fan of eggplant in general but I do like the nasu dengaku. Last time I made it I overcooked it, too. It sure doesn't take long to do that. I'm waiting for the Oriental stand at the Farmer's Market to have eggplants. Theirs are much nicer and smaller then the ones in the grocery store.

Nice find! Now what are you going to do with it? They are found in our local stores on occasion but without the spines. I like them but seldom buy them. Don't know why.

Thanks, Shelora. I don't think I've ever seen a chile quite like that around here anywhere but will keep a watch for it. The recipe is for a mole verde and another for Cerdo en salsa rustica.

Excuse me, it is pulpa de cerdo not pulpo and in parentheses cabeza do lomo so I'm beginning to understand that this cut must be the fore end of the loin. The cleaning lady explained to me (sort of) that it is "carne puro" so no bones or fat but just pure meat

"easy to get"?? ... sigh ... Well, I just called a bunch of butchers, as well as the two Whole Foods, Stop & Shop, and a few other places: no dice. Do you think I could buy a couple of shoulders or butts, trim them, and use that fat? (Yes, I'm suggesting buying meat so that I can trim off the fat to use. I'm sure I'll find a dish for a couple of picnic shoulders.... ) ← Think of dishes like Chile Verde, Souvlakia, homemade sausage, Chinese BBQ pork, or a stir-fry. I almost always have a bag of packages of pork shoulder in the freezer. It is very versatile.

While shopping at my favorite Mexican market, I picked up a copy of Cocina Fácil, a Mexican food magazine. Although I can read Spanish well enough to follow the recipes, there a couple of ingredients that I don't recognize. What is pulpo de cerdo. I know it's pork but pulpo? Also what are chiles catarino? Have never heard of this one either.

I like mine on a good sesame seed bun that has been toasted. Charbroil the meat over hot coals so that it has a nice brown, just barely pink center. Starting from the bottom: Bun, cheap yellow mustard, 4-5 dill pickle slices, thin slice red onion, meat, melted cheese, nice ripe tomato, lettuce, and just a skim of mayo. If I have mushrooms, I want Swiss cheese but the 'shrooms have to be between the meat and cheese so they don't fall out.:D

I, too, am looking forward to this blog. The view of the herb garden is lovely. Madrigals on the river! Wonderful!

Even though I haven't commented on anything on this subject before now, it has been fun and informative to follow your adventures in cooking, eating, and shopping. Keep up the good work.

So many memories. My dad's mother was an excellent cook and let me "help" in the kitchen from a very early age. I still use her recipe for gingerbread and hot water sponge cake because they are the best. Mom didn't have the patience to let me help so I did my " cooking" when she was out of the house. She referred to it as "Barbara's messes." Even at that age I loved to read and always wanted to duplicate the dishes that were being served in the stories that I read. The two things I still want to know when reading historical books, what they are eating and wearing.

It is one of those things that are sold by infomercial that is supposed to do everything buy sweep the floor. But wait! If you order in the next 15 minutes you will get two for the same price!

You didn't say what you're making with the chipotles. Perhaps just soaking them until soft would do the trick unless your recipe calls for some of tha adobo to be added to the dish.

Mark Miller's version certainly appears to be closer to the canned version doesn't it?

Maybe not crazy but yesterday my daughter brought me a Magic Bullet. Told me if I didn't want it she would give it to her daughter. After looking ir over I let her have it back. Just too gimmicky for me and too many parts that I would never use that would have to be stored somewhere. My Cuisinart and blender work for most of what I could use this for.

You have just introduced me to a new taste treat. Although I love tofu in cooked dishes, I had never tried it cold. Having some left from a dish I prepared a day ago, I cubed it and blotted it dry, topped it with a few green onions, a sprinkle of hana katsuo, a few drops of chile oil, and a little soy sauce. I love it! Thanks for bringing it to my attention.

Sounds to me that you may have been adding the oil a bit too fast. We were taught to start by adding one teaspoon at a time beating well after each addition until it began to thicken and then add a little faster but just a little. Have never used that particular recipe, though. Jackal10, very good instructions in the link. Saddly after 40 or so years of being aesthetically, correct one developes conditions like torn rotator cuffs and bursitis and finds that perfectly lovely mayonnaise can be made using electric devices.

Still learning my way around this board. I'll get yet.:D

Testing to see if I got it right.

You aren't alone. Although I love cheesecake, my late DH couldn't stand it, either. Didn't like the texture or the milkieness since he was lactose intolerant.

Those eggs were probably beaten up in a bucket since God knows when. If one asks for scrambled easy they come out half cooked and half raw. (Gag!)I no longer order scrambled eggs in restaurants. And why is it impossible to get a piece of toast that is toasted all over on both sides?

The only cheese that I have ever found inedible is Norwegian Gjetost. Nasty!