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Everything posted by heidih
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Eater's article "You were never going to eat at Noma anyway" gave me a chuckle https://www.eater.com/23546852/noma-closing-you-were-never-going
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Yes as I've mentioned in other topics every Latin Ameerican kitchen including restaurants has the Knoir or Maggi chicken powder. The 2 pound jar of Knorr Caldo con Sabor de Pollo was on sale recently at my mainstream market for maybe $6. I bought it to re-stock The last time i bought cubes they were in the foil wrapped cubes inside a glass jar not a box but stepmother came home with a box from discount market about a year ago. She never used them.She saw an old recipe that called for cubes. Not the sharpest knife in the drawer. . They do absorb moisture and can get sort of not goopy but bit softer, darker. Prefer powder. So many old recipes though call for the cubes as standard.
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Wow that is an interesting one and I like the simple sipping broth use. Remember when vending machines in hospitals and such at coffee, hot choc amd bouillon? A little cup would drop down and the liquid would fill.
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I am confused. I see the meat bulgogi in center biut the cabbage tyoes look like different kimchi. My favorite kimchi is a huse made (at the store) young radish which has lots of radish leaves.
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I also read the LA Times article @blue_dolphin inked - It was on the front page. I've also read about the vast numbers of chickens that had to be desroyed in many places.. Another landslide of migration, disease, climate issues that change established patterns. As @Dave the Cook noted eggs are still a good and relatively inexpensive protein source (and I like them). I experienced pretty much the same pattern of pricing and availabiity at Kroger on Friday as he posted on the other side of the US. As @rotutsnoted we had a price hike after a cage free law went into effect. That huge blip leveled out. All California eggs have to be cage free which meanss n battery cages, they have to move around, barns ok. The farmers markets often are selling pastured eggs with posted pictures of their happy hens foraging outdooirs which is nice but we've always paid more for them. (pigs are the next dilemma).
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Stella Parks (Brave Tart) wrote an article on the why ceam butter and sugar a while ago. https://www.seriouseats.com/cookie-science-creaming-butter-sugar Self-rising flour? - I have baked a lot over my life and have never purchased the stuff. Stepmother bought some and when I asked why??? her response was "because you have to for the rrrecipe". She cant bake to save her life. I have seen it as notedbov for biscuit recipes but not a biscuit oerson.
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For those feasting on seed catalogs and sites now this discussion with plenty of links might add to your treasure hunt. https://awaytogarden.com/seed-shopping-italian-specialties-and-new-catalogs-to-try-with-lane-selman/
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In terms of pig head you may find this couple minute food bloggers video of interest. From Zimbabwe The pig head discussion starts around minute 6:13 https://www.youtube.com/watch?v=e31MJLMOsEI
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PS: the 2nd image is the underside
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Thank you all for your detailed input. I finally got my oven back and threw together a simpke no-knead yesterday afternoon, dough on counter (no more than 55F overnight) and baked today super simply on a parchment ined sheet pan. Great crust crunch. Not much lift because of my method but well developed flavor and chew. Very happy. For any hesitant potential bakers - do not be afraid to try! In the end the taste is what matters.
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Interesting blend and the add of allspice. Lots f testing n the prportions I imagine. Thanks for sharing - intrigued.
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is that a cheesey dip includong black eyed peas? And is that a Pyrex vintage double boiler? Mine disappeared though the percolator is out in the depths of garage storage.
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Fried pork skin with and without a bit of flesh attached is sold by street vendors and in Latin markets here. The street vendoers fry on site. The best market one I've encountered did on site too. I got stuck behind a woman once who had the guy behind counter show her a number of pieces so she could assess the skin to flash ratio. As to her cultural connection, and based on skin and accent she was a black woman raised in US South. Maybe @gulfporter can show us some from Mexico
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Never heard of the lamb one but it tells you it must be common since it exists. I have often noted the Knorr chicken pwder in restaurant and home kitchens. Just an umami and salt booster.
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Yes that was a greaat food section in its heyday. Including our @russ parsons and so many like the late J Gold (Counter Intelligence) and some great focus on local home cooks. My favorite issue which is tucked away somewhere includes the female cook at Cirque de Soleil. Super interesting. Love those bargain finds. Enjoy.
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And in counterpoint the folks severely food deprived during the war often embraced the luxury (talking immigrants to US) - white sugar, white flour, meat - not off-cuts, no remoinders of a bad time.. Probably why I was never introduced as a kid except liver and that unapplealing to me pork jello.
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I think dog owners here may be more familiar with the crispy pig ears as dog treats. Not sold for cheap. I've only cooked beef tongue once - from Julia Child - when I was teaching myself to cook with Master the Art of French Cooking. That sucker was huge - a lot for 2 people to plow through. Peeling was kinda fun. What I thought were the taste buds skeeved me out a bit. I think there was a mustard sauce involved. Sliced up fpr stir-fry makes sense but I wasn;t cooking like that back thenas I found it a bit one note.
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Yup on point observation, Glad you have access to the custy heartier style.
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The bolillo is commonplace here in everyday supermarkets that cater to a Latino shopper. Used in the popular tortas https://food52.com/blog/13470-how-to-make-a-mexican-torta-without-a-recipe We somtimes forget about the enormous infuence colonization and immigration had on Mexican culture. Have fun!!!
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Never heard of that prep. Kinda like Hasselback but just simple scored and roasted to crisp outsides?
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My ex never had an issue when many knives in checked luggage. As a safety precaution make it clear and not "hidden" Looking forward to what you cookk up down there.
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Food-related Holiday Gifts 2020: What Did You Receive?
heidih replied to a topic in Food Traditions & Culture
I assumed green bell pepper - one of the few foods I cannot tolerate -
We were doing a Winnebago "camping" trip and stopped in San Louis Obispo to say hi to a guy my dad knew in the meat biz. He gave us big brown paper bag of his beef jerky. Oh my! My sis and I sat in the back sneaking out pieces. I've loved it ever since. My dad called him to get directions so he could replicate it at home. Dad's seasoning skills were primo since he'd been a sauage maker in Austria. He marinated and drped on the oven racks, on very low, overnight. I could smell it all the way in back of house where bedrooms were. He even bought a meat slicer. Of course mom had to clean oven & racks.
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Ha! Fresh yeast cubes are a childhood memory. All packets now. No Dr, O - Fleischmanns