Lisa Shock

I think the difference is that back in the day, people mostly made 'the green' with pork: lard, bacon drippings, and pork stock. Now, you mostly see people making it with chicken stock and vegetable oil for 'health'. You'll want to make a green chile sauce from either flame-roasted, peeled and seeded fresh chiles or from a tub of frozen green chile -buy Hatch (generic location source) or Bueno brand. There's a recipe on the tub of Bueno green chile. Here's a link to a recipe, the only flaw I see in it is that I learned to use peeled, grated raw potato (red) as a thickener, not flour. If you want to use potato as a thickener, saute the herbs/spices and onion/garlic in the oil until the onion is soft, then add the stock, grated potato, and chile and simmer for about 20 minutes to cook the potato. Use olive oil, you can taste the difference -although bacon grease is also classic, especially if using pork stock. To make a bowl of stew, add some diced carrot, a little thin-cut celery, diced peeled tomato (canned is ok), corn, diced potato, and maybe some cubed meat/chicken. One notable commercially made sauce is a new product I just tasted at Costco, although it may just be regional, is 'Stinking Good' made in CO. They have a very tasty lineup, no idea if it meets your parameters. If the sauce tastes 'right' to you, migas are a great way to enjoy it. Just heat up some tortilla chips in a pan, push to one side, make scrambled eggs, mix, plate, and top with chile sauce and maybe some cheese/sour cream. Hope this helps! (I'm a former NM resident.)

Try higher hydration, maybe about 50g more water for the formula above. It may be more difficult to handle (if it's sticky, wet your hands to handle it) but will produce the bubbles you want. Also, try making the dough and storing it in the fridge for 24 hours -this gives flavor and better gluten development.

You could mix it with cream cheese and a couple of eggs to make pumpkin cheesecake.

Welcome, and you might want to consider the addition of another spirit if that would be consistent with your vision for the final product. Just a little good brandy, rum or bourbon can add a depth and complexity without taking over. I'm talking about maybe 10-20 grams per liter.

The paella contains chicken rabbit and snails, or maybe it's old school and just contains snails. As indicated by the traditional name. The Arroz just contains prawns. -As its traditional name indicates. Menus contain different things to appeal to people with different tastes. Some guests want a seafood dish, some want the snails. I wouldn't be surprised to see other 'Arroz de' dishes on the menu to satisfy various people's tastes -much in the same way as steakhouses offer more than one type of steak, some lobster tails, a shrimp dish or two, and a couple of pasta dishes.

This Arroz is made like paella, I just don't think that in Valencia it gets dignified with that title. HERES a page about it. It says that this dish used to be looked down upon because the red prawns were considered second-class seafood. But, the dish is popular because the prawns are tasty and in recent years their price has tripled. Note that the dish is just made with prawns, not mixed meats and fish, and definitely not the traditional paella protiens. So, it's much more accurate to call it Arroz de Carabineros.

I haven't seen one, but you could easily develop something from one of the white chocolate formulas out there.

IIRC, in Valencia, paella is made with chicken and rabbit with some purists insisting on snails and at least one place making it with just snails. Carabineros are the deep sea cardinal prawn and in Valencia, one wouldn't call a seafood dish paella. The two dishes are similar, just different proteins.

Here's some info on it: https://answers.yahoo.com/question/index?qid=20081214093617AA273kw

I will never again be 'nice' and add 50% more glacè cherries (by weight) to a cake formula! Yes, I rinsed them and dried them then coated them in a little flour. They apparently exude sugar/syrup when cooked making the center of the cake a syrupy mess that never really firms up! I baked it in a tube pan, so I now have a 'tunnel of oversweet chunky cherry cake-batter goo' cake.

What if they were in individual paper 'cups', like many boxed chocolates or like the paper cups on Reese's pb cups?

Ooooh, nougat! I have a recipe for it that uses some of the freeze-dried fruits along with the standard nuts. But yeah, that's a classic.

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” JRR Tolkien

How about making marshmallows? You can cut to a dippable size, then slice horizontally, spread with pistachio paste thickened with a little powdered-sugar or fondant, reassemble the sandwich, then dip.

After my immersion blender scratched a wandering mark on the bottom of an expensive pan I stopped using it in anything glass. (and pans)

Look for milkshake machine cups, the steel ones. (Restaurant Depot has them for less than $4, new.) They work great and are almost indestructible.

Yes, yes I did. It wasn't quite to my taste, in retrospect I think it needed to be tweaked a bit for better balance, maybe add a little dollop of molasses for umami. But, if you like spicy and sweet together, try it.

I am reminded of a holiday season many years ago when I lived in Santa Fe before it was popular. The population was about 28,000 people and maybe we didn't know everyone, but, it seemed like everyone's grandmothers knew each other. (and I used to drive Tab Hunter's mom to the grocery store) Anyway, I was at the used regular bookstore (as opposed to the used art bookstore) on the Wednesday before Thanksgiving and a middle-aged guy I knew vaguely popped in and handed the bookstore owner a piece of paper. He explained that it was a recipe. He had just discovered that if you added a bit of raw green chile to the recipe for raw cranberry relish (which used to be on the bags of cranberries: cranberries, sugar, orange juice -tossed into a blender in small amounts to shred) it was delicious and he wanted to spread the word. He turned to me and handed me a copy and encouraged me to make it and then left because he wanted to tell more people. I actually caught up with him again at a different shop later in the day, still spreading the recipe like a proud parent handing out cigars.

So, yeah, I had no idea the dish was that sweet! The Kecap Manis is a bit unexpected, but, I guess makes sense to those who have tasted the real thing. And, as I suspected, the ingredients aren't an exotic blend of rare seasonings from around the globe, just a mixture of two common sauces and some cornstarch.

Ok, admittedly, I am one of the worst people to give a reply here, as a vegetarian I have never eaten this, nor do I have any interest in it. There are two videos on youtube where the company had representatives make the dish on local news programs. One thing to note is that partway through cooking they add Chinese cooking wine which does add flavor. They mention in both videos that their executive chef wanted to bring a steakhouse experience to Panda, this may be an important clue. They keep referring to it as their own special secret 'steak sauce' and it appears to be thick and glossy, so right away I suspect that it's thickened with something like cornstarch (or a cheaper modernist ingredient) and it's dark in color. Honestly, this is a company looking to make a profit and I tend to think that they don't really spend a whole lot of time formulating unique sauces from dozens of ingredients. Obviously, they work with a co-packer to make it shelf-stable and to produce it in volume, but, I don't see them spending a year working on the taste component and building it from scratch. And, unfortunately, no low-level cooks will know what's in it because it probably comes to the store in a big tub. My guess is that it's some ratio of bottled steak sauce to Chinese style soy sauce (maybe mushroom soy, look for Pearl River Bridge mushroom soy at an Asian market) then thickened. So, my first experiment would be simply mixing half A-1 and half soy sauce and heating it with cornstarch and see how it goes. You might also see if it's one of the sauces Panda is selling in supermarkets with their own label. If it is, you can buy the real thing, or read ingredients and use them to craft a knockoff. Good luck!

Well, this type of corn is very sweet and tasty no matter how it's cooked.

Yeah, definitely not a papaya, the stem is a giveaway that it's a melon. Every time I buy one of these, they are unripe or just bland -maybe I am just unlucky, though. Looks like you should eat it ASAP it's not a melon that keeps or ripens in storage: https://www.specialtyproduce.com/produce/Korean_Melon_294.php

As a lover of vinegar chips, wasabi sounds great. You probably can't eat a whole lot of them, but they'd be a tasty accompaniment to certain lunches.

I had been planning to do something very similar with Focaccia fairly soon -try and replicate NJ style 'Sicilian' pizza, the stuff that's baked in a sheet pan and has a very thick (think 1" or higher) crust. Your pizza looks great!

No, sorry, it did not go into that much detail. It was really just about Italians. How, because unification was so recent, there is no national cuisine in Italy, it's a group of regional cuisines. And, how Italians in Italy eat a lot of vegetables and herbs but once (mostly poor) immigrants from Italy got to the new world, they found that meat was super-cheap and they started altering their recipes to include lots of it. So, simple spaghetti dishes which were originally vegetarian suddenly have a ground beef base and meatballs on top if you eat in an Italian descendant's home in New York. Or in Argentina, the dish will have a fried meat (beef or pork) cutlet on top which is then drowned in lots of meat sauce and smothered in a ridiculous amount of cheese.