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Everything posted by heidih
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@Darienne The orange olive oil cake freezes well Unless guests/friends coming I will keep some out for myself and freeze the rest. Dead easy. Cuz can not follow strict direction I sometimes add just a sprinkle of ground ginger or cinnamon. Tiny grate of nutmeg or other spice would be good too. Just a hint. On selecting oranges - that is tough as there is no sniff or feel test. It is not your lack of expertise it is the nature of the beast. I do not care for navels. Always (almost) a sure flavor with tangerines or tangelos. Basic orange to me is a Valencia type (juice oranges - no greenies allowed). Bordering me is a city called Orange -
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I simply use them with abandon since they are just outside the doors. They are often the acid in my dishes. I like to cut a tangelo or small orange Valencia type) in half and toss in a savory dish like a stew or broth. I make my nuoc mam cham with whatever is juicy. I do a simple kumquat marmalade. I do not care for ham but others do so I make a paste with ground kumquat, garlic, and brown sugar to rub before baking. I do enjoy an orange olive cake like this one. I don't have navels so I use whatever orange is just getting in need of picking - like when the tree is saying "momma please get the weight off my limbs".. https://leitesculinaria.com/20321/recipes-portuguese-orange-olive-oil-cake.html
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The odd thing is if you speak with NZ folks so much is exported they can't afford their own! This US meat I have gotten is pretty "lamby" I can not cook it when step mom is around - she freaks. i'll take lamb or goat over beef any day.
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Wow those sound like an experience many of us have not had but would relish. Re-creating taste memories is an interesting aspect of food life. My ex would wax poetic about some dish he adored from the hospital where his mom worked, I tried but eventually we found one of the cooks and sat down with her for a day. It was extraordinary.
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Lets not put them side by side. Different beasts. No convergent genetic markers
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@Dejah I also see those "country pork ribs" on sale here in Los Angeles. I think people are not familiar. Our gain Oh and the lamb I have been pleasantly surprised to see the shanks in main stream chains and reasonably priced. I can always get upscale butcher to order but nice to have them at hand. I posted about the somewhat funny labeling here https://forums.egullet.org/topic/160212-harvested-meat/
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Steamed bread is underappreciated here in the US. I really enjoy the scallion version that pulls apart in layers with Filipino longanisa alongside.
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@blue_dolphin where did you source the chesnut pasta and any cooking tips? I am chesnut nutty! esp after reading David Lebovitz's post on chesnut paste a bit ago. https://www.davidlebovitz.com/chestnut-puree-creme-de-marrons-clement-faugier/
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From freezer lamb shank soupy stew, rice from cooker - best Calrose I've ever done (and I do alot) without measuring - just instinct) and a mustardy/mayo coleslaw.
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Love it - always cook. Farmer Market folks often have it.
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Type of potatoes for potato masala (for dosa, etc)
heidih replied to a topic in India: Cooking & Baking
For so many years (hello Potato Council) US default was the Idaho russet. I think the recipes you are looking to cook require a more waxy one. Like Yukon Gold or its family.- 1 reply
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The whole wheat tortilla is much talked about https://www.newyorker.com/culture/annals-of-gastronomy/in-praise-of-flour-tortillas-an-unsung-jewel-of-the-us-mexico-borderlands Carnitas are more a central Mexico item I think - as usual I could be wrong. But for eye candy https://www.lataco.com/the-top-five-carnitas-in-los-angeles/ if you are near the coast "skip the pork". What we have seen from Bon Vivant re seafood is so much more enticing to me.
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Well she is using just a bit of the paste diluted with a cup of water. I think she did it as a paste so one could prep ahead and use for a number of times.
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@Bhukhhad Yes I like ginger, hibiscus (we call it jamaica), and citrus blossom which I pick fresh from trees. I do a light simmer and then strain. The first time I gave a friend fresh citrus flowers she texted me when she got home and said it was an amazing experience. There was a trend here with infused waters. They sold special drink bottles with an insert. I prefer what a bit of heat releases in terms of aroma and flavor. Turmeric drinks trended here a while back. I think the most marketed name was Golden Milk tea. Heidi Swanson's recipe https://www.101cookbooks.com/turmeric-tea/ I like it but have not had it with the fresh root which is all around me but I am not good with laundry - I got up one morning to an explosion of color in the kitchen as it had been grated by an ambitious health nut the night before.
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OK I was in corn tortilla mode. Yes flour can have a sog factor. Honestly I have a 4 burner and lay them directly on grids and stand there for the few seconds it takes - flipping with tongs in hand. Then into the serving dish with towel. I imagine restos do them on the flat top. Again just warming. They don't stick.
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I like that they have buckwheat flour in part. I think you could treat them like blini and do as you like.
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Here most homes and restaurants use a plastic tortilla dish - a bowl bout tortilla size with a lid. For warming I wrap a short stack in a lightly damp towel and nuke. Easy to pop up from table for round 2 - you are not cooking them.
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Re a rack for the poppers - I avoid extra dishes. For a similar effect I roughly crumple foil so the item is elevated. Works surprisingly well.
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Sounds good but I think satay needs the turning the skewers all around smoky heat as I am sure you have seen in SEA. I also prefer the lighter sauce. Just like i do not care for peanut sauce with Viet fresh spring rolls - seems to hide the flavor. Not to say I wont add some to my rice... I love roasted crushed peanuts as an add in Oh and yes the shrimp paste needs that "fire" transforms
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All looks wonderful but that very dark salsa on the right entices me. I see the dark toasted chiles but it looks like some oil and maybe a streak of dairy. Can you elaborate? Thanks for all your sharing.
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I think she means I made more than enough for another different meal. Planned leftovers. That is what I always thought when term used.
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@Dejah Welcome back - your food is always inspiring. Looking forward to more Hospital food must have been a maddening experience!
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Remember where you are https://forums.egullet.org/topic/49685-liverwurst/
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t Those pre peeled cloves are quite mild. I think the acid ideas above make sense as well as the "de-germing". People taste differently. I enjoy bitter and strong so the acrid in garlic at times plays into that. We all have our personal taste space. Oh and when a garlic press was left here it created. longer and stronger sharp taste - so the crushed small bits more pungent. (love that auto correct leaves in stoner as not a typo).
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I think you are in an NYC apartment but the smoke is done in a wok.. If looking for a change of pace. Maybe tea smoke and then do a pounded dipping sauce with the rest. https://www.vietworldkitchen.com/blog/2015/03/tea-smoked-chicken-recipe.html