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Everything posted by FauxPas
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I started with this recipe from PureWow, and as I recall, I used a bit less chile powder and more curry powder.
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I had a problem with this recipe (or a similar one), also. Same thing - undercooked cauliflower and almost overcooked coating. I think Thanks for the Crepes is right, parboiling first might be the answer. Or I might use the Cuisinart Steam Oven and pre-cook that way. Or I might just give up and cut the cauliflower into slices or quarters or something. Ruins the effect somewhat, though.
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I saw it in the Breakfast thread and 'liked' it because it looked like it would be tasty at any time of day! Though I did suspect you really had it for dinner! I hope your DIL recovers soon, never nice to take a fall.
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Nothing wrong with ribs for breakfast, for any reason! And yours look very tasty. But know exactly what you mean about food that gets defrosted and then put off for some reason, etc.
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Any chance of a drive up to Silver City and the Curious Kumquat to visit with gfron1???
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Sounds interesting! I make variations of what I call Margarita Chicken or Tequila-Lime Chicken, but never use either soy sauce or cream. (or make it with pasta). Maybe I should try adding those? Your meal looks lovely! The recipe I follow (loosely) might has a couple of hot peppers (or a fresh pepper + some red pepper flakes) and garlic and cilantro (or some other herb) and onion, with relatively generous amounts of citrus and tequila. Add some oil and marinate it and maybe add more fresh (hot or sweet) peppers while cooking. If I make wings, I often just marinate and bake. Those are really good when cooked in the Cuisinart Steam Oven.
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It's a great little market! Edible Baja Arizona can be read online or via their Facebook page. It's a pretty decent (and free!) publication. It's part of the Edible Communities Publications, they publish for a whole variety of cities and regions - mostly US but there are also a few Canadian ones: http://www.ediblecommunities.com/content/index.php?option=com_content&view=category&layout=blog&id=37&Itemid=200057 Edited to add: You can pay for a subscription but they are available for free at local markets and bookstores, etc.
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Fajitas, using some sous-vide steak leftovers from a couple of nights ago. This is my husband's, maybe a bit heavy looking. Peppers and onions in the pan, missed that shot!
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It's been a few years since I've been in PV, but I see Cafe des Artistes and La Palapa are still in the in the Top 10 at TripAdvisor: http://www.tripadvisor.com/Restaurants-g150793-Puerto_Vallarta.html But it would be nice to hear your experiences once you get back!
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The woman who blogs at Inspiralizer has developed a spiralizer appliance/tool, called The Inspiralizer: http://www.inspiralized.com/the-inspiralizer/ I am very curious about this, wonder how it improves on an item like the Paderno spiralizer.
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Where are you trying to go with this space? Hard to tell from the pics! But looks like some serious work underway!
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Or follow some suggestions that are already here on eGullet. You've been asking about this for a long time and there have been some answers. You want to do apricot 'preserves' - but I think you really want basic jam, from what you have said. And that is the easiest recipe in the world. But maybe you want lower sugar, that's the sense I get from you. And you were also asking about no-pectin recipes before. Then add citrus or use higher pectin fruit. And you can always experiment with different sweeteners, if you want honey or something else. Anyway, you don't really need a cookbook for what you are talking about since the basics are so easy - just take good fruit, cut it up to about 4 cups and add about 1 cup sugar (which will be way less than most jam-making recipes will advise). Put it in a low-sided pan and add the juice of 1/2 to 1 lemon, plus some zest. Cook it down over med high to high heat until it is reduced and thickened to the right consistency. Put a small plate in the fridge/freezer and test accordingly, you can find the jam or jelling instructions anywhere but it is basically put some of your jam on the cold plate and see how it rolls. Start there and then decide if you want more or less sugar/sweetness, thickness or whatever. Just jump in. Try it and let us know how it goes. And then we can help you, And stop kvetching over our advice.
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I have a dozen preserving books and most of them have some useful information; they all seem to be strong in one way or another. For a beginner, I think Deryn's suggestion of the Ball Canning book is a good one. It's a classic that gets updated and its recipes seem to have been downsized so the batches are reasonable even for smaller households. it will also help guide you through some of the choices such as liquid vs powdered vs no-pectin in jam and jelly making. It also has sections for chutneys and pickles and salsa if you want to expand beyond fruit jams. I suggest you first try making some very small batches for refrigerator storage before you do the canning process. It will give you a chance to play with recipes and taste and get used to the thickening process w/o investing time and equipment and energy in the canning process itself. Once you are happy with your basic approach to the recipes, then you can do the actual canning. I just find that it's a lot for a beginner to be juggling the jam/jelly/whatever recipe as well as dealing with getting the jars ready and the water bath and so forth. If you break it down into two steps, it will make it less overwhelming. I like a book called The Complete Book of Small-Batch Preserving, but there are lots of others that are decent. I do have the Ball Canning Book. You might like one of the other books specifically for beginners. Better Homes and Gardens has one, for example. You might be influenced by the pectin/no-pectin/home-made pectin/Pomona's pectin decision, but for a first attempt I don't think you should worry too much. Do very small batches and then you can sample and learn. And same with the sugar/low-sugar/artificial sweetener/honey decision. Jump in somewhere, give it a shot with very small amounts and then you can compare. Somewhere on eGullet, I posted my approach to very small low-sugar batches of jam for refrigerator storage. I do that all the time and it gives me a chance to play around with variations (adding nuts, liqueurs, mixing fruits, etc). Then if i run across a fabulous batch of fruit and decide I want to preserve a bunch of it, I already know my basic preferences. I might want to add more sugar for longer preservation times, but I have an idea of where I want to go before I go through the cost and effort of the real canning process.
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These are new to me, saw them in the spice section today - Trader Joe's The Spice Route. About $6 to $7 for the 4, I think. It's in the pics, but if it's hard to see, the 4 spices are Sumac as well as Zhoug, Ras el Hanout and Pilpelchuma spice blends.
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Thank you!
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Yes, I'm totally thinking that the lower temp for fish removes some concerns! Would you thaw first, or just cook from frozen though? And how do you adjust for frozen if it's only small pieces like this? And yeah, it's a professional operation - they are using proper materials and tracking their lots and so forth. It looks like a good quality vacuum package.
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Yeah, it seems right to me also but not sure if I am missing something. The water bath is only about 122F for about 30 to 40 mins. These salmon pieces are about 200 gms or so. I think the original packaging should be fine for that. It looks like a good quality vacuum pack. I'm following some ChefSteps guidelines for the actual cooking and the temp isn't very hot. But when is it a problem to use original packaging, I wonder? Also, would you thaw first or just do the water bath to thaw as well as cook - and adjust the time, in some way?
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I'm cooking wild Alaska sockeye salmon tonight. Some of the best salmon we have found here in the desert is from an Alaskan fisherman who is legally blind and calls his business White Cane Salmon. https://www.facebook.com/pages/White-Cane-Sockeye-Salmon/1410114155878301?fref=ts He's an interesting guy and also does a careful job with his frozen fish. He operates a commercial fishing boat in Alaska during the summer and lives in AZ in the winter. His business operates out of Idaho but we get fabulous flash-frozen fish here in the Tucson area at a few Farmers' Markets. This year, he has cod as well as sockeye. Anyway, my question is: would you ever sous-vide directly in the original packaging? See pics below. I am thawing, rebagging and then doing the water bath, but maybe that is not all necessary. I know I may find some answers somewhere else, but I did some quick searches and found such contradictory info and would appreciate responses. If you would use original packaging, what are the criteria for that decision?
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I'm not a regular, by any means, but I have been there a few times. I bught some Freekeh and sumac there recently. The restaurant section seems like a popular lunch spot and the food looks good - we keep meaning to have lunch there. I'm impressed with their ability to fit so many things into such a small grocery area.
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Is that Babylon Market, by any chance?
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Any special organizational methods for the contents, rotuts?
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I bought the Anova around Christmas when they had the holiday special of $149 or so. It was a while before I got around to trying it out, but I am now doing some cooking with it. Have done a couple of steaks, pork chops and pork tenderloins. I'm still learning but really enjoying the results so far. I did a pork tenderloin a few nights ago. Marinated it with a mix of grapefruit juice/purée, brown sugar, smoked paprika, cumin, cayenne, garlic, S&P and then cooked in the water bath at 141F and then seared it quickly on all sides. Very tasty! We had leftovers for lunch the next day, pictured here. I also used a (vaguely) Chef Steps' method for making Pomme Purée, but I used far less butter and less milk and didn't bother with the sieve. I just mixed the potatoes with an immersion blender quickly, just enough to make them smooth. Makes a lovely mashed potato by cooking the potatoes just below boiling and cooking them directly in the butter and milk. Seems to make for a richer final product. http://www.chefsteps.com/activities/pomme-puree I really need to follow rotuts' suggestion and start keeping a notebook, though. I need to keep researching and experimenting!
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I haven't seen these Tunisian Preserved Lemon Slices before, has anyone else? (I'm not sure if the pickled beets are new, I just happen to like them.)