annecros

No oil, just dry heat.

My sister uses Crown Royal sometimes, but reserves the resulting extract for baking it is suited for - fruit cakes, pecan pie, heavy holiday baking, that sort of thing. She also keeps some in vodka for more neutral recipes like ice cream, butter cookies, etc. I guess the solvent could also be considered a flavor component on it's own.

Personally I use a small cast iron skillet preheated on about medium heat. Toss the tortilla into the skillet for a few seconds, flip when the trapped air expands the bubbles, then pull off quickly in a couple of seconds. You have to work fast! I have also seen people put them in an oven on warm, covered with a kitchen towel.

I think I have heard or read somewhere that at least in the states vinegar at one time was sold with a higher acidity. It was probably in one of my canning books, because I think it was used to justify not using some older recipes, or adjusting older recipes, because the ph would not be at a safe level for home canning purposes. Will have to do some research. I agree that 1 to 1 works better for my tastes. The higher ratio of oil makes for a greasy salad.

I started my pickled eggs yesterday. Because they are not processed and are a fridge pickle, I got to use one of my old bail type canning jars. The authorities say they are not safe for home canning uses, but I have a source for the gaskets and think they are pretty, so I use them when I don't have to process in a boiling water bath or under pressure. They make me smile. Half a dozen peeled hard cooked eggs, half a sliced onion, three serrano peppers from the garden, three cloves of garlic, mustard seed, cumin seed, red pepper flakes, salt, three dashes of tobasco, all loaded into the sterilized quart jar. Distilled white vinegar and water in a 50/50 ratio, brought to a boil and poured over the eggs/veg. When they cool, into the fridge for a week to 10 days, then they are ready to go. I think the longest I've ever kept them is 6 months, but they do get rubbery after a month or two. Hubby eats them with a cold beer after mowing the lawn or working in the garden on a hot summer day. I like them sliced on a cold salad from time to time. Hubby considers the pickled onion, garlic cloves and pepper his personal treat. Will post a pic of the first sliced one when they are ready.

Heh. You have four quarts of vanilla extract. The typical recipe calls for a teaspoon. What do you have to lose by trying it now? Heck, if you bake a gazillion cookies, you can always buy a mini bottle, replenish, and a month later no harm done. Try the extract in a real world application, and the monster will not eat you, I promise.

If it is showing any color at all, pull it and take it with you. Any windowsill will ripen it out. Forget the housesitter. You will appreciate it more than she will, and gosh darn it, you grew the thing.

I think it is the unavoidable turkey and unseasoned cream cheese. Why, oh why? Now, a breakfast burrito is just the ticket.

Park's Whopper Improved? I voted it out. Yes, a lovely big virile vine. I pulled a "Whopper" yesterday that was the size of a golf ball. Won't do that one again. My favorite is a stupid, generic "Pink Beefsteak" that came from a plant I bought at a big box store. The birds and I are daring one another to touch it...

Run, don't walk.

No, they are a distinct variety. I was coached on the difference between huckleberries and blueberries as a child. Just as I was coached on the differences between blackberries, dewberries and raspberries. And the differences between apple, crabapple and mayhaw. Same families, different flavor profiles and uses, and thank goodness I was raised by foragers! I have a silly Ramp story I will tell you one day.... Now Marionberries, they have an amazing flavor. I wonder if they would work in a South Florida climate? I do have a fence row that would support a spiny hedge. And David, sis and I make fair trades. I send her grits, white corn meal, peas, butterbeans, boiled peanuts, canned tomatoes and lots of love. She sends me her own frozen self harvested Dungeness Crab, home smoked salmon, Marionberry Jelly, and some things she tosses in that are wonderful as well as a lot of love. Works for me and Fedex!

Oh, bravo! Do I remember correctly that Huckleberries are tarter than Blueberries? And make a wonderful jelly? I have a sis in Vancouver, Washington that regularly sends me Marionberry Jelly. Amazing. Am looking forward to following along.

Sheena: Have you made kimchi before? How long does it take? The recipe I was considering only calls for a few days (3?) of fermentation. Also, I think I have all the ingredients on hand except for the fresh seafood and vegetables. But I have been known to underestimate the PITA factor, so let me know what I'm getting myself into. ← nope never made kimchi before, but I've watched my mother and my grandmother make it my whole life. You need to salt the cabbage (my mother usually buys an entire box of cabbage to make kimchi) overnight then you need to add seasonings to taste. I have never seen my mom or family members measuring anything like salt, msg, gochugaru, garlic, etc. Does it really only take 3 days to ferment? I like it fermented longer...I like the taste of fresh kimchee dont get me wrong, but when its ripe and stinky then it's like a fine wine or fine cheese. what ingredients did you buy? You should make kimchee and post pics because I would love to see you make it. When you are done you can mail me a jar ← Now see, that's why people don't pickle more often, I think. It is so ingrained into our way of thinking, that everyone feels like they have to pickle a bushel or nothing. It is what put me off pickling for a very long time. I had trouble getting past the vision of my Granny with bushel baskets of cukes limed and curing in crocks for days. Then, I realized, I can just do a quart or a few half pints of any particular pickle, as long as I kept the proportions to scale in the interests of food safety and quality of the finished product. Some more complex things (such a KimChi, corn relish, chow chow, the chutneys, etc.) that require several ingredients are hard to downsize, but it can be done. Once I shed myself of the "quantity" pressure, and most pickling recipes are scaled for huge quantities, it opened up a new world for me and I was able to experiment with different flavor profiles and find out what worked for my and my family's taste.

Oh, pull quotes and sidebars are the bomb. Do. Helps build anticipation for the subject matter about the topic. What about rice? And what about dropping a bullet in each side bar that reflects what a typical stupid American thinks of when they hear the word dumpling? Sort of an Eurocentric definition, followed by contrasting concepts of a dumpling in Asian foods?

Guacamole? Some other lime based thingy, fresh and tart. Something salty perhaps.

Great question. I cannot stand the whiners, and that guy on Hell's Kitchen is just REALLY pathetic. What happened to the good old days when the rest of the kitchen would beat the stuffing out of the crybaby and put them head first into the dumpster?

You may also want to try "Michael's Genuine Food and Drink" in Miami. It is in the Design District, and is getting a lot of great buzz from friends down there. I haven't made it yet.

The South American food in the area is well worth sampling. We have had a great influx of South American's over the last decade, and it is prepared well and very good. Many Peruvian (more seafood) and Argentinian places around. At the corner of Hallendale Beach Blvd and Federal is "The Knife" - a great Argentinian place. It's a fixed price of $25 that includes wine, coffee and dessert - if you don't make yourself sick at the grill and appy bars. "The Knife's" Home Page It's not cheap food - trust me. They have some very interesting appy's, my hubby's favorite is a marinated tongue that is a staple. All cuts of meat - done in some very interesting preps. Good sausage. Great empanadas. Sweetbreads and tripe. Very nice dessert selection. Some surprises there as well. And the place is just fun. Makes me smile! And I do second the recco of a burger at Le Tub. The drive up A1A is a blast as well.

I'm in, but it will probably be next week or so. My husband has recently requested pickled eggs, so I may do a small batch in a quart jar for him this year. I am also planning corn relish. Then, there are the good old kosher dills - every year! Husband is also fond of pickled okra so that may be in the works.

Lovely. Let us know how he liked. It is definitely within the realm of "man food" and shows it, and makes no apologies about it. It takes a heck of a woman to prepare it as well. And yes, you do need at least a minimal, bit, of a sense of humor, in order to appreciate the absurdity and wonderfulness that is extant in Chicken Fried Bacon.

The only place I know of that you can be pretty certain to sample the elusive Miracle Fruit would be at the Fruit and Spice Park Fruit and Spice Park Info here It is on your way between Miami and the Keys, and is worth the tour even if you don't get to try Miracle Fruit. Key Largo always means a stop at The Fish House for us. The Fish House website It never dissappoints. The "old" side features fare that includes all the old fried fish staples, but also some interesting Caribbean preparations as well. The Snapper Matacumbe is to die for. The "Encore" side is a favorite of my daughter's - fresh sushi expertly prepared that her Japanese husband loves, and she gets the "Fried Green Tomato Napolean" and makes a meal of it and lobster bisque. Unfortunately, the Key Lime Pie has meringue on it there, and that ruins Key Lime Pie for me - but the fish they smoke on the premesis is truly amazing. There are so many great places to eat in Key West, it is usually hard to work them all in, but we always make a point to visit "915 Duval". Blue Heaven, and Alice's Key West. There are several recent trip reports in this topic: South Florida/Keys Eating Miami means Michy's to many devotees. Discussed here: eGullet Michy's Topic I am sure others will be along to assist you, as well. It has been over six months since I made that trip (I'm WAY overdue) so report back on what you find, and have a great time!

Funny. I thought I was the only person who had ever done that. This is the very best bit, among some very good bits. It makes a universal connection. You should be proud. In my opinion only.

Although the Sage Deli is required gnoshing for any trip to Hollywood. You can find me in the bagel line every other Sunday. Are you looking for Hole-in-the-wall, fine dining, or all of the above?

Good for you. I like the sort of piney thing juniper berries do for food. Reminds me of the pine trees I grew up with.

Of course you are not. I have read your posts, and considered them well reasoned. In fact, reading your posts I am reminded of the first time I used the term "Schmaltz" in front of my very German husband. He was like "What did you say?" I replied, "Schmaltz, you know, chicken fat." He responded by saying his Oma called any grease, from any source, schmaltz. Now, if I could just prepare marrow dumplings and potato pancakes (latke) that lives up to his memory of his Oma, I could probably claim some decent bragging rights. Strudel is right out. Not up to it. The way of the world. We all have more in common than differences, I think.