hummingbirdkiss

I have to qualify this buy saying I was doing a micro class when Kambucha first came out and we plated some and it did grow staph aureus as well as a few others ... maybe it was contaminated ...but ..I dont think so ...this was an advanced class and we were very careful! we thought it was funny folks called it a mushroom ..yeah mushrooms are fungus and visa versa but this was a fungus blob ..grown on a home made medium in an uncontroled kitchen touted to cure all disease...that was also inhabited by other visiters as a nurse who feels a particular empathy for people puking... I was kind of glad to see the cure all fad die and now to see it in ice tea bottles is kind of ..amazing to me

I think I do remember that place! ...we have tailgated each other all over for sure!!! I think a lot of fish is called "sea bass" and really I am at this point not sure other than the chilean sea bass what I am getting when I order/buy sea bass I have gotten to the point I just pick fish out and try it most of the time because depending where I buy in what part of the country it is called something else...I have seen corvina in Florida Mahi Mahi aka Dolphin fish is good as well for this dish .. in addition to the above about the texture changing ..that is the point with ceviche it is supposed to be a "cooked" like texture! it is "cooked" in the lime juice you dont want ti sashimi like you want the texture you get from marinating or pickleing it overnight .. at least that is how I know the dish

home made kambucha can grow staph amongst other disgusting bacteria's

I always leave it over night and have done exactly that taken it to work the next day

I learned to make ceviche 26 years ago when I lived in Panama .. I was so lucky to be able to have an abundent supply of fish to make it with ..but corvina was the single best fish I still think I am a purist and only make it and serve it one way ..the way I learned with freshly squeezed Caribbean lime juice, sweet onion and scotch bonnet peppers you have to scrape or shave the fresh fish into a bowl and leave over night serve on saltine crackers with beer any other way just isn't the same to me since I have lived in WA I have indeed made it with some very fresh Copper River salmon it was fantastic

I scored a stainless brand new steam juicer for $7 YAY!!!! I would never buy two of them on purpose but figure since I did spend $100 on one several years ago and spend a lot of time steam juicing my extra fruits during the season ...this will cut my work time in half and is totally worth it! now (as I like to see things) I have two really nice steam juicers for just $7 over the price of one!!!

when they are just barely hanging on to the pad and you can just pop them off easily with a pair of tongs then you slice through them and they should as I mentioned be full of bright red juice ..crimson as I mentioned it is so pretty for drinks especially I think but again I love just eating them the spines disssolved completely with a quick boiling water bath I just dump my entire score in a pot of boiled water then fish them all out completely spine free yours look pretty "green" yet sparrow as far as the pads go I like the baby ones for Nopalitos l..same thing I pick the pads with tongs and then dip them in boiling water or wear heavy gloves and scrap against the grain with a knife ... then slice them up and fry them and eat them with eggs..some species can be very bitter!!! so taste a little first ... I have not read through this entire thread so I am not sure if this advice is repetitive edited to stand corrected I just talked to my sister in Santa fe and she says some tuna's are indeed green inside and rec you taste them to see if they are ripe they should be sweet and melony! I myself have only picked. bought and eaten the crimson ones

tuna's make great margaritas! I pick them all the time when I travel tot he SW during the season. When I was in my early 20's we lived in Southern AZ and I actually made jelly in a hotel kitchen out of them! I love eating them fresh in fact right now our Mercado is full of them big fat sweet ones! I pick them with tongs and just dip them in boiling water for a second or two and no prickles left they should just fall of easily and be really crimson inside with lots of juice

I never peel roasted chiles when I buy my bushels ...just put them in a bag and freeze them with the skins on ...they peel very easy after you thaw them ... I am not about extra work ...

my solution to my phobias I take Xanax

I am awestruck that is absolutely stunning ..

all these dessert ideas too bad I am working this weekend!!! those lemon bars look fantastic!!! I think I will make those for work on Sunday I have a work binge next week of 6/10 hour shifts (I am too old for this anymore I tell you!!!) but there is a "nursing shortage" after that I am going to settle in and have a day of tamale making with a couple of friends and I am going to surprise them and make some balckberry with the lemon curd as well .I am not sure if I can be as skilled as to make it like a lava cake but who knows!!! I forgot to mention I do make blackberry cordial as well that is sooo nice in the winter I just fill a jar with vodka and blackberries then let them steep for months ...then strain and add simple syrup and any of the berries that look perfect back to the bottle this is great cold medicine in the winter as well as being wonderful on ice cream! this is wonderful over ice cream in the winter

I know it is pure fat and all the solids and water are out of it ..but I keep ghee and my clarified Ethiopian spiced butter in the fridg it just tastes better and stays fresher in my opinion you can keep it out I dont think you will get sick or anything .. but I don't not for more than a day I make my own as well maybe the ghee you buy in jars is more stablized?

ok I am going to do this and that is the best idea I have heard yet ...my mouth is watering lemon curd with blackberries in a tamale ... that is heaven in a corn husk!!! thanks!!! Sparrow thank you as well we have no poison ivy but my arms are totally scratched ..my patients are looking at me funny it looks like I had a fight with a cat someone said

blackberry actually any fruit tamales are made with masa and instead of a meat filling you spread the masa on the corn husk then put fruit preserves inside wrap like a tamale and steam they are dessert tamales ..I have had some awful ones to be honest that were stuffed with lousy strawberry jam ..but I have also had some fantasitc ones with fresh fruit preserves inside them ... I will make some next week and see how they come out! I have never made blackberry ones so this will be a new taste for me! I am sure someone has made them however! Canadianbakin I will make the jam and use it in the tamales! yesterday I made some blackberry marshmallows with cardamom ..they look beautiful I have not tasted them yet blackberry Turkish Delight with pecans and rosewater

why on earth did I not think to make blackberry ice cream???? thanks for ideas

I looked and looked baking for this thread I figured there had to be one I did not even think of looking in "Cooking" thanks so much for the direction ..my kids are supposed to be gathering in the fall and I have to have a vast supply of blackberry desserts for them too bad they are not here to help pick my arms are completely ripped up!!! I need to try to make some blackberry tamales this year anyone ever do that?

the worst guest I ever had in my house was when I was very young ..very insecure and newly married...he went into my kitchen lifted the lid off a pot of sauce I was making took the spoon right out of my hand and dipped in tasting it said "man I need to doctor up this sauce" ( this was and still is a really nice putanesca sauce I make all the time) he proceded to dump about 1/2 cup of worchestershire sauce into the pot..stir stir and with his sloppy assed mouth yet again dipped the same wooden spoon back into the sauce tasted it again and said "there you go now it is good" I went into the bathroom and sobbed... if anyone tried to do that now I would knock their ass to the floor age does have its perks the second worst was my cousin ...I was having a nice lunch for her my aunt (her mom) and all the kids ...so I made this big pasta salad with all kinds of things in including olives and cheese...now her mother was not feeble at all ..lets just make this clear she was about 65 fit as can be and had no disabilities or health issues to speak of ...the kids were all healthy and had no food allergies or issues either... anyway my cousin looked at the salad I had plated and served to everyone picked her mothers plate up first and one by one with her fork picked all the cheese cubes and olives off her mothers plate and tossed it back into the bowl ...saying "you dont need all this cholesterol or salt this is not good for you!!!" looked at me and said "what were you thinking you know this is not good for the heart?" then went to her kids plats and did the same thing ...all while I just stared at her in shock then she sat down and ate hers with the olives cheese in t that is it I never got mad because she was obviously not functing on all cylinders

blackberries many many blackberries the best ones are always out of reach you know ? mmmmm blackberries the scourge of Western Washington more and more blackberries rhubarb lots and lots of freshly picked rhubarb.... a fresh lard and butter pastry that melts in your mouth with a hint of cardamom and lots of vanilla sugar a cobbler from Oklahoma ....with a Northwest twist...in a bowl with heavy cream fin I make wine...cobblers, crisps and pies...but would love more ideas if you have them? thank you in advance

ok how could I forget about this meal? maybe it was the wonderful caring company ..maybe it was the wine ...but here it is I love spaghetti ..really love it ..I grew up in Providence RI so it is in my blood so my dearest of friend when I went to stay at her house one time asked me what I wanted for dinner ..I said "I am depressed that our time together is over and would love to have a big plate of spaghetti" she honored my request refused my offer of help so I could just be catered too....she is not a bad cook she does fine with things she makes as a rule she opened a can of Hunts tomatoes whole into a pan and mashed them with a fork ..and tossed an oxo beef cube said the words " this is my easy meat contribution" boiled it for 3 min added a handful of dried oregano and poured it over some very under cooked spaghetti noodles... served it to me proudly with some grated cheddar cheese and a nice glass of wine I love her and appreciated her efforts but honestly have never seen anything like what my plate held!!! oh yeah RE the cheddar cheese on top? "hey it is as good as parm" she says ... the wine was a fantastic Rioja so with the warmth of that and her genuine love for me ..I ate every bite and then I hugged her profusely it may very well have been the worst plate of spaghetti I have ever had but it was one of the sweetest meals of my life

blackberry rhubarb "peachy" cobbler Serves 10 as Dessert. No peaches in this recipe...but it is "peachy" My mother in law from Oklahoma taught me how to make this cobbler ...it is so good and I have never seen it anywhere the way she made it outside of her state of OK ..hers she called "Peachy cobbler" and was made with peaches and cinnamon served it with Cool Whip ...the method is the same the flavors have changed...my recipe is a hybrid of what she showed me to do and what I do now .. Oklahoma cobbler with a Pacific Nortwest twist thank you Edith 3 1/2 cups AP flour 2 tsp Kosher salt 1/4 (heaping pinch for me) of fresh ground green cardamom 1/2 cup clean fresh lard ice cold 1/2 cup salted butter ice cold 1/2 cup ice water in a food processor or by hand it does not matter with this recipe really because it is "rustic" toss the flour, salt and cardamom ..mix it up then cut in the fats until there are no lumps bigger than a pea..lots of uneven lumps are good here! then add the ice water ..all of it because you probably need more ..you want to make a just holding together rollable pastry out of this quickly roll into about an inch or less thick rectangles flour the dough as you flip it to get it pretty even then wrap and chill while you toss together the filling and preheat your oven to 350 (I use convection so adjust accordingly on time and temp) Filling in a great big bowl toss together the following 6 cups of blackberries and 6 cups of rhubarb diced 3 cups sugar ..more or less (I like tart this was perfect because my fruits were nice and tart!) mixed with one finely ground vanilla bean (I tossed a dried bean into my spice grinder) and a good pinch of fresh ground cardamom (heaping 1/4 tsp) 6 tbp flour mashed with 6 tbl of salted butter to make a paste ...VIP leave areas where there are more berries pockets of butter paste and spots of sugar or more rhubarb on purpose so each piece tastes and feels different in the mouth! .. roll out one rectangle of pastry and line the bottom of a 9 by 13 baking pan put the fruit filling on top of that then cut some messy lattice strips...the messier the better uneven ..thin and thick it is all good ..weave the top ..pinch the edges and brush with melted salted butter that has another pinch of cardamom in it sprinkle with a really heavy amt of vanilla sugar mine baked about an hour and 15min but just watch it when golden brown and bubbling out everywhere it is done! to serve ..take a big serving spoon and smash through the crust then scoop it into a bowl and pour some heavy cream or vanilla ice cream ..or minted whipped cream on top enjoy Keywords: Dessert, Fruit, Pie ( RG2006 )

Marky I live closer to Tacoma and get it at El Mercado Latino (on South Tacoma Way) it is a great store and the butcher is magnificant there... they have it all the time it is wonderful you just ask for some manteca fresca to make empanada dough there are several Mexican markets in the Seattle area if you dont want to come south I will call my friend and pm a name/address as soon as I can (I am at work now or I would do it sooner)

just an add in here when I want really good lard for baking I go to the Mexican butcher and ask for it ..if I tell this wonderful man I am baking he gives me the best most pure tasting lard I have ever..seen or used...or even rendered myself...(I hate doing that it makes the whole house feel greasy to me I know it is my imagination but it does ) the cost per pound is less than butter here .. I love to use half butter/half lard in my pie dough ..I am no expert but it has taken years and years for me to make a nice pie! and now that I do I love to share what I learned! this seems to be the best ratio for taste....that or rendered goose fat if I am lucky enough to have some of that I will not even use the butter just the fat ...chilled goosefat makes a great crust I think I think I should bake a pie before work today

Trader joes as well as most any healthfood stores have lots of veggie friendly hiking/backpacking items some actually made from tofu (hot dogs lunch meat all kinds of things) ...I think regular tofu is too heavy to have to pack in a backpack for a hike at least in my opinion with the liquid, weight and bulk ..not to mention the potential for squishing it .. ..yes the shelf tofu in the box is pretty good but there are so many options for this guy to eat that would be lighter and tastier I think you should take a look and see..

"Are these the only places that sell the good stuff?" nope! we have an assortmant of high end kitchen stores in the Seattle area...I find I can do much better price wise if I look online and/or try to buy from the company if possible, restaurant supply stores have great sales we have Bargreen Ellingson and others ...thrift stores are awesome for things that people think they wanted and then had no idea what to do with them! Browsing is all I do at places like Sur-La-Table I adore cooking ...love buying wonderful great quality things to work with ..but flat out can not afford to buy things at premium prices ...I would rather put that money into the food itself to be honest then special tools to make it ....so I have to hunt just a little harder when I am yearning for a new piece of something for my kitchen that helps me really choose if I should buy it or not ...