Jump to content


participating member
  • Posts

  • Joined

Recent Profile Visitors

5,982 profile views
  1. I cure it and make my version of "Canadian" bacon out of it. Other than that, one way I can get a decent prep for it is sous vide. Another way I have liked pork loin is slice it thinnish raw, pound it thinner, sear it on a hot grill, squeeze some lime on it and put it between two tortillas with some Mexican white cheese and flip it on the grill again to warm the tortillas and melt the cheese. Serve with avocado salsa/tomatillo salsa. These are called chuleta suizas, but I can't find an English version of the recipe to post at the moment.
  2. In our house it was raw egg used in the mix. I would imagine this type of stuffing might be akin to the European bread dumpling consistency. It is sliceable and dense. A stuffing that could be dunked into a puddle of gravy. I loved it with an over easy egg for breakfast in place of hash browns.
  3. Mom did egg in her stuffing, she ground the boiled giblets in a hand crank grinder, mixed with the bagged seasoned stuffing croutons, chopped celery/onion, egg and milk. Stuffed it in the bird. It was dense, but I remember liking it. I can't remember the last time stuffing was cooked in a bird though. Went out of style pretty hard years ago.
  4. There was no thought pre-Holiday to a dessert due to unplanned circumstances. Darn. I had 5-6 small apples, walnuts, a jar of cookie crumbs from an over baked batch, quick oats and condensed milk. Apple Crisp! I coated the apple chunks with the condensed milk instead of sugar. I layered chopped walnuts over those. I mixed the cookie crumbs, quick oats, and condensed milk for the topping. I used an 8 inch pyrex pie plate. I was afraid the condensed milk would have made the filling soupy, it did not at all. Quite proud of myself using existing pantry items for a quality dessert that will last us a couple days in servings.
  5. I agree, these olives are great. Very smoky,meaty tasting. Thanks for your review.
  6. The 2023 Vintage Spiced Ale is in now. It's quite good this year. Deep, dark, and complex. I think they dialed back on the ginger; sometimes ginger flavored ales taste like soap to me but I didn't pick that up in this year's beer. $5.99 for the 750ml, (brewed by Unibroue) Belgian Dark Spiced Ale.
  7. Me neither. Recent lumbar issues in the household have changed plans drastically. It's stay home, stay still-ish, and eat what's easy in the pantry. Luckily we did some early shopping and are pretty well stocked.
  8. You're right! There is an "s". I'm a rockhound and defaulted to the rock and not the town spelling.
  9. Quartzite in the winter is cray-cray. Officially has 2500 population normally, but winter the general area has a temporary population of 1 million, in RV's, mostly dry camping. Some estimates are more than that. The exits and entrances and overpasses on the I-10 around Quartzite are quite insane in the winter months. There is no peace and quiet in Quartzite from Oct-Apr.
  10. OMG! OMG! Thank you. Hilarious though, my Amazon subscription delivery of 12 boxes of London Sesame toast rounds is arriving today. I still will go get the brioche toasts too. Costco had Boursin on sale and I bought a few. I will need lots of cracker material.
  11. The meat entree for our Thanksgiving is yet to be decided. But, going against the conventional theory of "never try a new untested recipe for a family gathering", I'm making a medieval blood sauce with the ancient sweet spice flavorings and seeing just how far I can push the boundaries. I have pig blood I sous vided previously in the freezer. At least there will be something to talk about outside of politics and religion 🙃 at the table.
  12. Have you ever tried Kedem tea biscuits?
  13. Sorry, yes. It's just called con for short amongst the people who taught me to use it. I guess I just got used to calling it that. Tomato with Chicken bouillon.
  14. "con" is the magic ingredient for AZ Sonoran cooking. It's got msg and flavorings.
  15. I am on Day 2 of pork Green Chile Stew marathon in the IP. We have many lbs of "pork trim meat" packages from our feral pig. I don't ask the processor grind any of our game meat, so I always end up with bits and pieces for other uses. This pig is lean, almost no fat, so different from a farmed swine. The meat is dark also, strongly muscled from roaming the terrain. Each package is about 4-5llbs. I will be using the vacuum chamber to pack and freeze the appropriate portions for future use. This is BIG BATCH cooking time for me. My recipe (this year) is not a recipe. It's a #10 can of green chiles, a jar of TJ's salse verde, some baby carrots (a handful), a couple tablespoons of con Tomate, and a package of the meat. I have a 6 qt IP. I use about 1/3 of the #10 can in the first batch and then I keep adding the rest in as the batches progress. I have been cooking for 60min and natural release to get the tender texture on the meat. I then remove the meat chunks to cool and add another package and some more of the green chiles and a few more carrots. I don't try to add more of the con Tomate because I think it will get too salty as I reuse the cooking juices. Do we love green chile stew? Yes, yes we do.
  • Create New...