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lemniscate

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Posts posted by lemniscate

    Favorite Cookie That's Not Homemade?

    in Ready to Eat

    Posted

    15 minutes ago, Kim Shook said:

    I bought a box of the Goya Maria cookies - suggested by Google as an alternative to my beloved Social Teas.  After my first taste I thought, "no way".  But they are growing on me.  They are less dense than the Social Teas, but have a similar bland, low sugar, plainness that I love 😄.  

     

    Have you ever tried Kedem tea biscuits?

    • Like 1

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    3 hours ago, rotuts said:

    @lemniscate 

     

    I think its terrific that you have an unusual source for pork.

     

    and keeping the meat in chunks makes a great deal of sense 

     

    Id love to see what it tastes like.

     

    although I prefer SV for meat , as lower temps with time 

     

    keep Jus in the meat 

     

    I do appreciate the iPot as a way to get things done , with little fuss.

     

    with regard to your tomato addition :  if salt is an issue , why not tomato paste ?

     

     

    "con" is the magic ingredient for AZ Sonoran cooking.  It's got msg and flavorings.  

    • Like 2

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    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.

     

     

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    • Like 4
    • Thanks 1
    • Delicious 1

    Trader Joe's Products (2017–)

    in Kitchen Consumer

    Posted

    I found shelf stable fresh noodles and they have been under my nose at TJ's all the time.   I had made char siu from one of the fresh hams off our harvested feral pig.   I made a noodle stir fry dish with the diced meat, and a bag of the frozen stir fry veg.   Really good easy and popular dish with the eaters.

    I didn't use the sauce packet in the veg.  I just barely seasoned with a splash of soy and a dash of oyster sauce. 

    • Like 3

    Lunch 2023

    in Cooking

    Posted · Edited by lemniscate
    loin, not lotion. too many alsos, also (log)

    We are at our remote location and a feral pig was harvested and butchered last week.   This is diced loin chops and the heart (sv 142f for 24 hours just salt and pepper).   The heart is so tender and mild flavored.

     

    also did the liver with onions.  
     

    mashed potatoes and steamed broccoli on the side. 
     

    Nice lunch. 

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    • Like 9

    'Tis Hunting Time—A smallish blog

    in Food Traditions & Culture

    Posted

    4 hours ago, Shelby said:

    Sometimes I'm weird about smelling certain foods all day long cooking and I don't want to eat them for dinner

    OMG!  I'm the same.   I thought I was the only one.  That's why I default to long cooks using the outside kitchen.  My IP's and Oster oven and an induction hob live on the patio.

     

    I think green chile stew is the only smell I can tolerate for hours and still want to eat it.

    • Like 1

    Outdoor kitchen - cabinets that are mouse proof?

    in Kitchen Consumer

    Posted

    My biggest invader in my outdoor kitchen cabinets is black widow spiders.   My outdoor kitchen consists of this setup for workspace and storage.   

     

    I've had really good luck with using Vittles Vault storing birdseed and other animal food.   The local javelinas have tried and so far failed to breach these containers.  They push them several feet and try to chew through.   Javelinas are brutal to landscaping and other edible targets.

     

     

    • Thanks 2

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted · Edited by lemniscate (log)

    5 hours ago, Smithy said:

     

    I love that stuff. I don't have regular access to the fruit, but I've had delicious ice cream and drinks made from it when I was near them at the right time. If you'd like a recipe for prickly pear fruit ice cream, let me know. 

    I am so surprised how sweet the fruit is this year.   It really is a lovely flavor as is.   It's normally a bit insipid and needs additional sweetening and maybe a tiny bit of acid to make it satisfying.   The color is like nothing else.

     

    Sure, I'd love an ice cream recipe, so if you can share it, please do.

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    21 minutes ago, Darienne said:

    OK.  Why is the fruit 'evil' ?

     

    Glochids.  They are covered with glochids.  There are big spines you can see, but you can't see the tiny glochids which will lodge in you and you feel but can't see.   They don't want to be harvested and fight back.

     

     

    Both the pads (nopales) and the fruit (tunas) are edible, but caution should be taken with both harvesting and preparation. While the pads may or may not have spines, both the pads and fruit have tiny hair-like barbed thorns that are referred to as thorns or “glochids.” These easily detach and will lodge in skin or other tender membranes.

    • Sad 2

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    It's late in the Evil Fruit season.   These are from the neighbor's front yard.   Soaking and then I will steam juice them and give the remains to the wildlife.   Opuntia (or 'tuna), or prickly pear fruit if you aren't familiar.

    I usually make a syrup to flavor vodka and tequilas for gifting.

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    • Like 9
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