hummingbirdkiss
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Posts posted by hummingbirdkiss
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This is usually made with an older goat but I also was taught by my Caribbean mother figures that you do not waste what you have on hand so young goat it is! and I have made some wonderful goat water with young goat
this is Island penicillin!
oven 475 (I used convection roast)
2-3 lbs ...not precise! of all your leftover bones and any goat trimmings you have saved (cooked or not does not matter)
depending on how much you have to fill a medium roasting pan
(I am thinking myself through the steps of this because I dont think I have ever written it down)
1 sweet onion sliced
3-4 stalks of celery
1 carrot (a big thick one is best for this) sliced
1 tsp cumin seed
cracked pepper (more is good!)
kosher salt
couple of bay leaves
1-2 or 3 (depending on the heat you like I use three scotch bonnet peppers ..habaneros are fone) cut in half
1 tblspoon fresh cracked allspice berries
toss together well with a bit of oil
couple of shots of Vietnamese fish sauce (yes you are hearing me right..a make do that worked perfectly!!)
toss all together well in the roasting pan...pop in to the oven and brown for about 15 min or so you do not want this deeply roasted just a slight ting
put into a big stock pot
in a stock pot cover with water and high simmer (skimming of course) until all the flavor is out of the vegetables, bones and trimmings and into the broth! I just do this for hours actually ...strain well through as fine a mesh as practical
taste for seasoning now and add anything you might think will even it out..a shot of Maggi and a couple of Knorr chicken cubes is what usually I add it usually will just pull it together ..or sometimes nothing because it is perfect the way it is!
then you want lightly brown about a pound of goat stew meat
then add the stock and simmer until almost tender
add just one sliced carrot and a stalk of celery ..(this soup honors the meat but the bits of vegetables are important too)
simmer again until done
serve with a nice shot of scotch bonnet sauce (10 habeneros in a blender with a shot of vinegar and a couple of allspice berries)
and some fungi!!! click for recipe this recipe looks about how I make it ...just I use fresh not frozen okra
hope this is understandable and that you will try it
soul food
(do not tell anyone but I have added roasted green NM chile to this shhhh)
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YAY !!!! that dish looks scrumptous!!! save your bones and if you would like ... I will give you the "family" recipe for "goat water"..it is a f#$ing fantastic Caribbean soup made from all the trimmings and bones of goat...
you may know of it?
also curry goat I make it Caribbean style and would be glad too share that recipe as well
these two dishes are distinctly and authentic (off the beaten path) Caribbean
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we will be in Juneau the first week of June for my husband's birthday
I would like to come up with something special to surprise him
can anyone help me please?
thank you so much in advance
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how awesome this is! ..you have to fix the difficulty and post more pics like how the rain barrels are set up to use the water and ..what your growing set up looks like
I am having me one of these
We'll work on it but as we were working through the process last evening, we were interrupted by a major distraction which will require our attention for a day or two. Please have patience with us. Re the rain barrels, one is outside to catch the water from the downspout and it is linked by a short section of hose to one on the inside so both fill at the same time.
not a problem thank you and take care
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how awesome this is! ..you have to fix the difficulty and post more pics like how the rain barrels are set up to use the water and ..what your growing set up looks like
I am having me one of these
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OMG that is my freezer!!!! how funny the same things hit the floor!!! wonderful!!!
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Not to hijack this into a craft topic, but I thought I'd report on my Plastic Bag Sanctity index: I recycled about twenty more bags into a much funkier version of the project upthread. What with being careful about taking my cloth bags to the grocery store, I'm officially out of raw materials. The swatch below is about 7x20. If we're very good, it might never get finished!
sooo how is the bag coming along?
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I've been experimenting with a greenhouse we built over the winter. So far, the only unqualified successes are the greens we have been eating on an almost daily basis for a month. This should tide us over until the spinach and lettuce in the garden are ready early in May.
I yearn for a greenhouse
..can you show pics and tell how you built it and what is is made from? thanks in advance
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during that nice break in the weather
I weeded...weeded and weeded ..now looking at it I can not see what I did!!!
my peas are up about three inches ..so I put up the trellis ..I made a bed for the tomatoes and moved the location so maybe this year I will do better than I have been
Peppers: I have wasted so much effort on them in the past..unless someone can advise me on a type that grows here and does well I am going to bag them entirely and wait for the ones from Easter WA to come to the farmers market..
have you guys had success with peppers?
..I have just tried so many and failed so often it just does not seem worth it anymore
took a chance and planted my sunflowers
everything is sprouting or blooming now
the purple carrots are going to need some thinning this week YAY!!!
can the thinnings be replanted in other places? I do this with other things but do not know about carrots?
escarole is in need of thinning this week as well
I have onion sprouts
not sure about the potatoes no sprouts yet
my fig only has one bud and since I pruned it last fall ...it worries me that it will not produce ...but last year it did not bud out until May
so maybe things will be fine
quince, Asian pear, plums and cherries all blooming
my current has bushed way out ..the leaves smell so good on these things!
Persimon looks sad but I am hoping it survived ..it had a rough start so I moved it last fall and crossed my fingers ..it just looks so sad
rhubarb is a week from being large enough to pull some stalks!
hope we get some more good weather this week on my days off! : no one appreciates a wonderful sunny day like we do here in the PNW I think!!!
Happy gardening!
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Kim you are beautiful! congratulations ..my sister of my heart had a bipass lost 200lbs and now is out of her shell!!! she she was always a fantastic cook ..but now she cooks better than ever ! she says it is because now there is not urgency for her to eat ...she enjoys the process more than ever ..
anyway your dog is darling your home is amazing..the food looks so good...your cookbook collection! well I have been collecting cookbooks for a long long time but I think you have me beat! everything emits such warmth ..thank you so much for sharing with us!
(eta my spelling is awful!)
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anything in a shell!
pistachios
peanuts
pumpkin seeds
sunflower seeds
edamame
lychees
ect ect ect
if it has a shell is ready to go and I can pick it up with my fingers and eat what is inside
I will eat myself stupid
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my rhubarb is about a week from being able to harvest some stalks! I am so happy about this they look beautiful and I have two huge areas so I plan to try some of these recipes for sure ..I cook savory dishes like stuffed grape leaves with the rhubarb as well but ..desserts and breakfast are my favorite ways of enjoying it
a great thing to do with it ..not complicated but if you love rhubarb you will love doing this ..
make a smoothie ..I just freeze chunks of raw rhubarb and then toss them in the blender with half and half (or milk or yogurt, juice or whatever)
sweeten to taste and
grate some fresh ginger in there
you can add frozen strawberries as well
add a raw egg and it is a wonderful breakfast I think
(you can use the fresh raw rhubarb and add ice cubes but I think the frozen is better you get more flavor that way)
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chiming in late but I have been reading like crazy ...just wanted to say I am so enjoying your blog Chris! thank you for taking the time to share your life with us.
I have to google Wegmans it must be a regional market?
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Not trying to take this off topic, but how do you judge when a medium or medium rare burger is done? I've got steak down fine, I just press it, and look at the juices and I know how far along it's come. I don't find burgers react the same way. Is it just an experience thing? I cook about 5 times the amount of steak as burgers so maybe I just haven't cooked enough?
I always end up destroying my burger to check the insides and then serve everyone else the nice ones. I want a pretty burger too!
I like the Sainted Juilia's method as well (I miss her so much) but my husband uses a thermometer instead
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sometimes in Yessler Terrace there are women selling greens they grown in their gardens right there on the curb (not sure how legal it is but at a buck for a huge bunch of freshly picked herbs and greens I always grabbed some!)
...I have picked up some awesome stuff around that area
I just moved to the neighborhood, I will have to see id I can find these women!! that sounds amazing
If I lived closer I would show you today!!! just wander up and down the street check out every little market and also try some Pho there!
I think they have the fresh jackfruit in now ...
you can pick up Vietnamese sandwiches..or even just terriric French rolls for cheap and Pho well there are a ton of Pho Joints in that area so you have to try a few to choose your favorite ..there is one on a corner I wish I knew the name that is mine still $5 a bowl and that is all they serve ..
the Seattle Deli click is a Vietnamese deli and great to start at the top of the hill ... in it is right across from the Maylay Satay Hut (on one my favorite restaurants)Malay Satay hut
you can park someplace in that area and walk down one side and up the other on the hill on Jackson from there
you can drive but the buses are easy frequent and mostly free downtown ..I liked walking myself
dont take any of the paths from Yelsler Terrace through woods or fields stay on the roads for safety sake
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I think uncooked fruits on pastry while they look so pretty ..just do not taste as good nor do I find the texture appealing...I do not care for the contrast texture of raw fruits with rich cooked pastries and cakes .I want my raspberries, peaches, apples, blueberries, whatever, cooked on or in a pastry.... they taste so much better ...(I adore fresh raw fruits in general) ..I know that I am not the expert of baked goods this is just my opinion for whatever it is worth .. ..but while I will stand there and appreciate the beauty of the raw fruit with the glaze or whatever on the pastry ..I will always go for the pastry with the cooked fruit filling or topping..warm goes with warm where sweets are concerned to me ...
except with strawberry shortcakes those should be shortcake warm ..fruits raw macerated in sugar and room temp ....minted whipped or ice cream ice cold ..(I do have exceptions to every made up rule in my life)
(it is just an inch from strawberry season!
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I have a friend who hates any pink in her burger ..and I have tried it all ..the butter..the ice cube the ice cube made it watery the butter did nothing to help it but make it taste buttery .....when I mixed stuff like egg and breadcrumbs it tasted like a flat meatball not a burger...
it all was kind of lousy in my opinion ...
so what I do when I cook a burger for her is grind my own beef with the amt of fat I want in it ...(I am very suspect of preground beef so I grind my own for the most part anyway)
make the patty very thin and then cook it high and fast ..no pressing or touching it just flip it when it half way done ..and off the heat on to the bun no rest period at all for this ...
I dont like them at all this way (I am a rare end of medium rare burger fan) but she declared I had dont it and made her the most perfect burger she had ever eaten
make it thin and fatty ... and cook it fast seems to be the trick for a moist well done burger
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While I love the farmers market and yes there are lots of things to find there as have been mentioned above ..I like the Wed shopping the best too ...if you want to expand your shopping route a bit ...then there are some of the best Southeast Asian markets (mainly Vietnamese) in the Little Siagon area...just a short bus trip (or walk if you want to hoof it and get some awesome exercise!) up the hill on Jackson (they also have parking for each of the markets as well and because it is not visited by tourists like the Chinatown area below the parking is easy ...very inexpensive and usually quite fresh (depending on the season and what is available it is hit and miss sometimes) produce ..fish and meat .....lots of variety and friendly folks selling...
sometimes in Yessler Terrace there are women selling greens they grown in their gardens right there on the curb (not sure how legal it is but at a buck for a huge bunch of freshly picked herbs and greens I always grabbed some!)
...I have picked up some awesome stuff around that area
it takes some wandering to find the stores you like best ... when I worked at Harborview it was a regular walk down the hill hitting the markets ...to the train ..picking up items for dinner.....decent meat and fish and also premade Vietnamese deli items to make a fantastic and very inexpensive meals
..I still make the trip up there for food shopping as often as I can
especially when the jackfruits are in season!
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Well I better call my husband and let him know we are very unhealthy and that we going to die ..
we both eat at least that many eggs a week
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I can see why you are so excited your kitchen is so beautiful ..the glass tiles from Costco look perfect I had no idea you could buy tile from there
I am not about copper especially for a backsplash and think you will be much happier with the glass it is easy to clean and the tiles are really and amazingly durable (I built a shower with glass tile and have NO regrets on that)
I want to see that first meal!!!
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Girlfriend!!!! many thank you's!!!! I made this mondongo!!! and let me tell you ..the way my man's heart is through a cows stomach
...via this most awesome dish..if you like tripe and do not try this ..you are soo missing out
I scored on the cow foot the Korean butcher sliced it for me in perfect pieces ..the tripe was just perfect ...local grower ..cheap!!! and perfectly trimmed ...
everything came together and that was awesome to find all the ingredients in just two stores!
thanks so much
Hummingbirdkiss,Goya makes canned tripe. It's called "mondongo". I've tasted it and much prefer the homemade.
In Puerto Rico, it's usually made on weekends but especially for Sunday and Monday mornings for hangovers. It's calle "revive muertos" because it's so sumptuous it could revive the dead. It's served in a bowl with a side of white rice and a bottle of "pique" (homemade hot sauce).
After you wash it thoroughly with some naranja agria (sour orange) in the water, you boil the tripe cut into squares or strips, with split cow's feet, with chunks of cubanelle pepper and onion. When it's almost done, you add the yautia (white taro root), potatoes, and calabaza (squash) cut into medium sized pieces. That is the basic recipe and according to personal taste, you could also add sliced green bananas and garbanzo beans (canned or previously cooked in just water). While that's all cooking you heat up some sofrito - onions, peppers, garlic, aji dulce (sweet chili pepper) recao (Puerto Rican coriander or culantro), cilantrillo (which is what cilantro is called in PR), oregano and/or oregano brujo (wild or Cuban oregano), in some olive oil and then add tomato sauce. You cook this until the olive oil comes back up to the surface in little drops. At his point, you can dip a piece of pan de agua (like a baguette) in it because it's really delicious. When the yautia is almost done, you add the sofrito mix, season with S&P, and let cook for a few minutes more. Make sure you clean out your sofrito pan with some of the broth to get all the goodies stuck to it into the pot. To thicken, mash a piece of calabaza, yautia, and potato. At this point, when you're about to turn it off, you add another sprig of cilantro, and a couple of leaves of recao, stir, cover for a few minutes, and voila!!! You're set for a wonderful meal.
I think I'll make some this weekend! I may have to travel all over York, PA to get the ingredients, but it's well worth it.
Sandra >> who just needs a glass of water because writing it down was a meal in itself!
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there are a billion packages of instant Asian soups I am astounded!!! all types flavors and kinds
but I have not tried any either ...
I will tell you what I do
I buy the bulk ramen noodles (they cost about $2 for a huge bag of them) and make saimen (sp?) like they serve in Hawaii
it is lower in salt because you can use your own broth then just top with all kinds of leftovers!
boil broth put noodles in ..top with chopped up left overs!!! there you go instant soup..instant use of leftovers ...great way to use up all those little containers of stock in the freezer
are fried noodles good for you? not really but they taste good and you can jsut pump it up nutritionally with the stuff you add
maybe one of these days I will try some of the instant ones..how could there be so many if no one eats them?
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wow until I read this thread I had no idea about "Slow Food" now I am trying to figure out what makes it so different from they way I have lived most of my adult life? all the things mentioned on the web site I already do for the most part including squeeze my own orange juice ..I never thought it was a big deal ..just more fun..more real and in my world very cost effective
I remember seeing a Slow Food magazine at my father's house one time and he told me I should read it ..but I never got to it..
I dont know how I feel about the article they guy does seem to have an issue with the pretencity (is that the right word?) of the whole thing..I can understand that ...sometimes I feel pushed out of area's in the culinary world because I am rough around the edges about a lot of things and not very refined in general..... but who cares really?.. if pretense brings changes then good!...and if it does us all good the bigger picture that is all people should be concerned with I think... the big picture ..not the menutia of who is elite and who isn't ....I do know for a fact that I am not part of the "elite" in life ..I am very "low end" and proud of it..but the quality of the life I lead is in my opinion worth the sacrifice ..I work very hard for the food I bring into our home and take great care in preparing it ..
..I do agree that all the grandest movements ...as mentioned above were started by people who have money ..status and the ablity to make changes ..and if this is what this "movement" is all about bringing things home ...local and sustainable ..producing quality and freshness..doing things from scratch .....well wonderful! ..my sad point here is the people that could really use this kind of lifestyle do not have the means or education to find the best deals on close to home sustanence ...but maybe the trickle down is already helping ..I have noticed even in our local food banks there are cooking classes teaching people how to use fresh local foods..many vendors at our farmers markets do take foodstamps and I love that.....
I can and always have found it very economical to eat close to where the food is grown ..I work less make less money so I can spend more time on a lifestyle of this kind ...I just did not know that it was part of a "movement"..
thanks for the thread it is kind of fun to be introduced to something by reading things like this
how funny I never knew about this
but really I dont get out much ..I am too busy moving slowwwwwww....
..I have to add when I saw the magazine my father had I thought of escargot!
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I grew up in an East Coast city and short of going to a live butcher with some of my Italian neighbors to buy chickens that were butchered and plucked I had never seen an animal killed or butchered until I married my husband ...he is from Wisconsin and grew up spending his summers on a farm ..they bought meat from the farm and had it butchered or butchered it themselves ...hunted and fished for he really believed the only way to have meat in your life was from an animal not a grocery store ..
When we were young and broke we lived in Arizona for a long period of time ..there we met an older couple who raised sheep and goats .this all started with my desire for goat milk and we became good friends I would do house work for her and she would give me goats milk ...home made cheese and butter and produce from her garden....never cash....they hated butchering the sheep they raised and did not eat goat...so my husband offered to kill and butcher for them in trade for animals for us......very good deal in my opinion.
I first time I watched my husband kill a lamb (I had to force myself through this but figued if he was going to do this I had to be there with him) and I cried ...it was seemless to be honest happened so fast..I dont think the animal suffered at all (if I had to die at someone hands it would be like this) ...he spoke sweetly to it rubbed it and calmed it ... ..thanked the animal for giving his life for us.....said good bye to it and then shot it at the base of the skull ..it dropped dead quickly ..then he bled it the rest of the way ..and in tears still but determined to be there ...I helped him with the rest ...it was really hard for me to do this having grown up so far from all of this kind of thing ..but in the end I was proud of my self and glad for it ...this was the food we were going to serve our family and I knew it was raised and cared for well, and killed with kindness and mercy ...she only wanted the chops and hind legs so we were lucky enough to have the entire rest fo the lamb and one whole goat ...this fed us for a long time ..very well.
We did this together many times over the years ..butchering geese we raised, ducks, chickens, bunnies and our own goats...we even killed and butchered a young cown one time ...he hunted as well so we butchered our own game ...
my husband never sent it for processing because he wanted the control and believes in freezer ageing meat like his father did ...so I go along with that because I never had a clue ...
he no longer hunts and we do have folks we trust, buy and let butcher our meat now ...
tears were fine I am emotiional and dramatic and do not consider it a weak thing to feel for animals ...I was a vegatarian for a long time and it was not until I really came to terms with the fact that we are meant to eat a wide variety of food from all types of sources that I could agree meat was an important part of our diets.
I think wasting animals is a worse plight than killing them ..we waste so many animals in this count.....look at the shelters???
I understand coming to terms with end of life issues ..you know that of me Rob ...
...but I also know that animals treated well and killed mercifully are ok to eat and enjoy ...you are making steps and showing folks that there are other ways to live and appreciate the world we have around us
as long as you thank them for giving themselves to you ..that is the most important thing ...
I think this is a huge thing you are doing and it should make you feel good to find your way through this ...appreciate your emotions because as someone who loves animals it is not easy to see/or know they are dieing for your table ..but it is not that way ..they have given thier lives for your table and to sustain you..so each thing you cook will have much more meaning than just buying a package of burger at the grocery store!
but we are human beings and as I said I have learned that we are meant to eat some of everything in life
take care and enjoy your journey
and yes Happy Birthday to you
boy I woke up rambling this morning sorry
Rice Sorbet
in Pastry & Baking
Posted · Edited by hummingbirdkiss (log)
try looking for "rice milk sherbet recipes" instead of sorbet ...
I just did and there are a lot of them!
making rice milk is so easy that you are wise to do that instead of buying it
you can just make horchata and use ginger for the flavor instead of cinnamon for a Sake tasting that would be my first choice!
make a ginger rice milk sherbet add some minced candied ginger to it
please let us know