-
Content Count
16,352 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by heidih
-
Festival going on now https://forums.egullet.org/topic/154567-fruit/?do=findComment&comment=2289143
-
@rotuts and @gfweb I have never used pressure cooker or iPot. Is there a difference from simmering and boiling because they do not that evaporation and concentration process going on?
-
content lost
-
And the bombs are so The Pioneer Woman esque - hey shows, cookbooks etc. You rock Kool Kansas
-
Years ago when @nakji lived in Hanoi she showed us Pho rolls. Umm - no broth involved. What do they say "if it tastes good I'll eat it". Example vhttps://www.vietnamenu.com/vietnamese-food-pho-cuon.html
-
Yes when the diver emerged like a god of the sea with a net bag of abalone to sell - that was a treat back in the day. Pounded on rocks, grilled briefly surf side with lemon and butter. Sweet sweet sea essence (Catalina Island) I see the little guy in the tank at Asian market but have not been tempted. One of those intense taste memories you know will disappoint if you try to recreate; if you even could with the regs..
-
I don't seek out raspberries and similar though I do pick our local ones when on a canyon trail and they are ripe and within reach. My sister is a huge boysenberry fan. Supposedly originated locally. First preserves I ever made were boysenberry for her Christmas gift as a teen, Clueless about canning so I sealed jar with wax. Local newsletter just announced a festival. I sent her the link to torment her. History: https://en.wikipedia.org/wiki/Boysenberry Festival: https://www.knotts.com/events/taste-of-boysenberry-festival
-
I tend to preserves and I like variety so welcome the crunch at the corner and the lumps and bumps.
-
Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
Ooh I like the addition of dried apricot. Never done it that way. I do l8ke a bit of citrus zest though. -
Oh lor - tell me how to eat - nah And I won't tell you either
-
Heating up formula was #1. Popcorn - I do the bowl w/ lid - kinda magic. Did have one of these till dropped it on the stone floor. https://www.worldmarket.com/category/kitchen/cooking/cookware.do? The vegetable precook I much prefer to blanch or steam. Leftovers if they d not need a re-crisp in any way. i heat my non fancy tea bag water the cup. have a kettle but the MW warms the cup itself - not fond of tepid tea.
-
Here is a quick video clip of a local place that makes incredible flour tortillas in dining space- heavenly withaa coursely chopped avocadoo and queso frsco "dip" they bring as appetizer. https://www.yelp.com/biz_photos/casablanca-restaurant-venice?select_video=_7sVDba_OjJnDUQu0d5-yA
-
Well corn tortillas made with masa are a soft dough. No gluten involvement. They are pressed from balls and cooked briefly on a comal or similar. Flour - hello gluten --and added fat and leavening - so think more like your familiar pizza dough. Rolled, stretched, patted, pulled and then onto the comal. A flatbread like a thin naan.
-
From the right water, lightly pounded and grilled butter & lemon = essence of sea sweet. I like the slight chew. But the noted risk reminds me of the gooseneck barnacle harvested on the treacherously rocky coast of Asturia and Galica..
-
This is how Hank Shaw fries his and it is similar to many standard country recipies I've seen. He gets alot of respect..https://honest-food.net/fried-rabbit-recipe/
-
Yes I can imagine that is a sadness. I always twitch when I hear or read people say how you can make it w/o spice for kids based on assumption they won't eat it spicy. .I respect various tastes and heat preferences but blanket assumptions bug me a bit. My father always put down "Mexican" food as heartburn causing- attributing to spice heat. Um no dad - it was the fat/grease that got you. Eat slower and pick less lardy laden items.
-
Great - think you mentioned fresh rabbit in spring at great price. 4H kids in your area maybe also?
-
Lovely rabbit and serving dish is no slouch either. Like your tying in WA and description of taste "slight grass and hay". I live in a place where the hay truck comes and that sweet scent is core for me, (not going to Martha's ham in hay).Thanks for the write up. oh - how did the juniper berries play?
-
I mentioned before about lack of headcheese love but did remember I took one for the team during my eG blog and it was its own sort of good. Billed as Hungarian - lots of medium hot paprika and packed with meat bits. Thin sliced and nice on sourdough rye with bit of spicy mustard.Held up to like it had a stained glass sort of look.
-
I was more envisioning aerosolized grease on all surfaces. I feel your pain @scamhi
-
Right. Don't think I posted this before. There was a nice office highrise we worked in and the guys told that the BK in the building started serving beer. It had become a hangout for the bike messengers while they waited for calls. They can be a colorful bunch and beer + cheap food - they were in. Kind of like parents being ok with Chuck E Cheese birthday parties cuz they could self medicate with beer & wine.
-
I know the place but not the dish - on the list - thanks!
-
I;d read this pub food reference before. Did not call to me either https://www.theguardian.com/lifeandstyle/2013/nov/09/jellied-eels-cockney-tesco-food
-
As with such remedies often fattiness to coat the tummy. Interesting - thanks Similar factor in our bacon wrapped hot dogs outside of clubs at 2 a.m.
-
My like was not for your tummy rebel but your guy and the smokies So they were fatty.